Lake Norman Magazine - May 2017 by Katie

AHOY! BEHIND THE SCENES AT THE KINDRED’S UPCOMING HELLO, SAILOR • STUNNING SUITS: THIS SEASON’S LOOKS FOR THE LAKE

May 2017 $3.95

TABLE FOR TWO THE LAKE’S MOST ANTICIPATED RESTAURANT OPENINGS FROM ITS TOP DINING DUOS

Ready for Ramen page 53

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Talk of the Town Finding the Right Advisor for Retirement

James D. Stillman

Another thing to remember is that the advisor that got you to retirement may not necessarily be the right advisor to get you through retirement. It’s extremely important to understand that advisors have different specialties and areas of expertise. Some focus on accumulating wealth, while others focus on protecting assets and planning for income in retirement. You want to choose an advisor who works with people with situations similar to your own. Planning for older clients who are approaching retirement will require a different set of skills than planning for younger folks who are just getting started. Most advisors are not capable of serving all types of clients well. Just like doctors or lawyers, ﬁnancial professionals can have areas where they specialize. You don’t go to a pediatrician your whole life, do you? At some point your needs change and you should switch to someone who is better suited to meeting those needs. For example, if you are younger and have 20 to 40 years before retirement, then it may make sense to work with a more aggressive advisor with a primary focus on growth. I call these types of advisors “accumulation experts”. Their job is to get you to retirement by accumulating assets. Growth-focused advisors tend to invest more in “risky” market-based strategies like stocks, bonds, ETFs, and mutual funds. Like it or not, attempting to get higher returns means taking on higher risk. But that’s okay at a younger age when you’ve got time on your side and a paycheck to back up any losses. Once you’re within 10-15 years of retirement, you’ve got to start planning a little differently. As retirement looms closer, the last thing most folks can afford to do is to lose a big chunk of the nest egg that’s there to fund the next 20+ years of their life. It might make more sense to ease off on risk and put together an actual plan for retirement. So, what type of advisor should most folks have as they approach

retirement? We think it’s best to find an advisor that specializes in preservation & distribution strategies, which means that they should be looking to get the safe/risk ratio of your overall portfolio appropriately balanced and they should be looking at putting together an income plan for retirement. An advisor focused on preservation & distribution strategies will typically have a better understanding of Social Security, IRA planning, income planning, and legacy planning (planning what will go to heirs). The skillset of these advisors can be vastly different from the advisors that focus on accumulation. Another very important question that should be asked of a potential advisor is whether they operate under the fiduciary standard. The fiduciary standard means that the advisor must legally put your interests ahead of their own at all times, giving you the best recommendation available. Not all advisors operate this way, so be sure to ask. In my opinion, you’ll get the best advice from an independent Registered Investment Advisory firm that’s also skilled at insurance planning. We feel that it is crucial to have the appropriate blend of insurance and investments during retirement, so it benefits you to work with a firm that is knowledgeable on both sides. Be sure to tune in to “The Safe Harbor Retirement Planning Show” every Saturday at 10am and Wednesday at 8am on WSIC AM 1400 & FM 100.7. Also, feel free to check out our website for a ton of information, lists of our free reports, our uploaded radio shows, to request copy of my book “Finding Safe Harbor in Retirement” or a free consultation, or to sign up for any of our upcoming seminars. And, as always, remember: The purpose of the money dictates where you put it! Until next month, James D. Stillman

“Chart Your Course to Retirement” Thursday May 4th & Tuesday May 9th (Check-In at 5:30pm, Doors Close at 6:00pm)

Brickhouse Tavern - Davidson

Please RSVP no later than 3 business days prior to your preferred event for you and up to 3 guests, ages 50+

To RSVP: Call (704)660-0340 or email matt@jdswealthmanagement.com

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James D. Stillman is a licensed insurance professional, Registered Financial Consultant, and Investment Advisor Representative. He is the founder and president of two companies: JDS Enterprizes, Inc. and JDS Wealth Management Corporation, a Registered Investment Advisory Firm. All content is intended for informational purposes only. Guarantees apply to certain insurance and annuity products (not securities, variable or investment advisory products) and are subject to product terms, exclusions, lakenormanmagazine.com and limitations and the insurer’sclaims-paying ability and ﬁnancial ﬁnancial strength.

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One of the most frequent questions we get asked as financial professionals is how to know which advisor is the right fit. Although there’s no simple answer, one thing I always tell folks is to trust your feelings. First and foremost, you need to feel that you can trust your advisor and that they are on the same page as you. You’ll get better advice from an advisor that you can get along with and can openly communicate with. Finding an advisor that shares your core values about finances and who really listens to you is sometimes the biggest hurdle for people. You don’t have to commit to the first advisor you meet with. Take the time to find one that feels right. As corny as it sounds, this is important, especially when it comes to finding an advisor for retirement.

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Contents — May 2017 —

12 EDITOR’S NOTE

I have memories of catching fish with my family that we would eat for dinner, and I remember taking the boat to Jack’s with my parents and getting a fried bologna sandwich...I want to share the experience with others.”

14 LAKEVIEW Show LKN cans some love

17 LAKEFRONT 17 Tea Time Bring Mom to the Depot for a celebration

—Chef Joe Kindred on creating the menu at Hello, Sailor (page 32).

18 Music Moments Concerts around the lake

20 Farm Fresh Theresa Allen talks changes in farming

22 Recipe A crowd pleaser for your outdoor party

25 Social Scene Rhythm and Brews, and Chamber events

30 Calendar The top five events this month

32 FEATURES 32 Well, Hello The Kindreds explain their latest project: Hello, Sailor

38 Suit Up! Take inspiration from beach style for your next lakeside soiree

53 LAKESHORE 53 Food for the Soul

AHOY! BEHIND THE SCENES AT THE KINDRED’S UPCOMING HELLO, SAILOR • STUNNING SUITS: THIS SEASON’S LOOKS FOR THE LAKE

Chef Tim Groody opens a second concept

May 2017 $3.95

62 Lowcountry Luxury Escape to Palmetto Bluff lakenormanmagazine.com | MAY 2017

72 SNAPSHOT

TABLE FOR TWO THE LAKE’S MOST ANTICIPATED RESTAURANT OPENINGS FROM ITS TOP DINING DUOS

Ready for Ramen page 53

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On the cover A new dish from Chef Tim Groody’s latest concept, Ramen Soul. Photo by LunahZon Photography.

Editor’s Note

Katie Coleman, Editor kcoleman@charlotteobserver.com

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LUNAHZON PHOTOGRAPHY

The cliché is that food is what brings us together. But as far as clichés go, this one isn’t wrong. Whether around a dining table with friends or mingling with strangers, food can start a conversation. The food scene around Lake Norman is definitely starting conversations. While the lake has always been a destination, it’s now becoming a place to visit for its restaurant scene. Chef Tim Groody at Fork! heralded the farm-to-table movement in Cornelius, and the Kindreds propelled Davidson to the national stage with their concept on Main Street. With both being wildly successful eateries, it’s no surprise that these powerhouse restaurant duos are opening second concepts at the lake this summer. Groody and his wife, Melanie, are opening Ramen Soul in Mooresville, and Joe and Katy Kindred are taking over the former Rusty Rudder location for Hello, Sailor. Both of these concepts are highly anticipated and we have the story behind each. Get the inside scoop on Hello, Sailor on page 32, and find out why the Groodys chose ramen on page 53. Want to get out of town to a foodie paradise? Take a drive down to Palmetto Bluff. Get a literal taste of local flavor at restaurants that reflect the bounty of the region—from produce from local farms to seafood from the waterways surrounding the property (page 62). We also have you covered when it comes to style this summer. Check out the latest trends in stunning swimsuits, perfect for your next boat day (page 38). And get ready—high season at the lake is here.

Lakeview — Connected —

of The Charlotte Observer, A McClatchy Publication

Sweet Summertime It’s official—lake season is here. Here are some of our favorite posts of residents soaking up the sun.

ANN CAULKINS Publisher SARAH CROSLAND Executive Editor KATIE COLEMAN Editor CAROLINE PORTILLO Associate Editor

Grab and Go Keep an eye out when shopping—some of your favorite lake-area brews can be found in cans. Ass Clown Brewing Company and Cabarrus Brewing Company are canning signature beers, just in time for poolside parties. Don’t forget to #ShowUsYourCans.

TRACIE STAFFORD-CHOATE Creative Director ZOE GILLESPIE Magazine Lead 704-358-5423 DONNA GORDON Director of Advertising National, Majors, Magazines, and Direct Marketing 704-358-5280

MAY 2017 VOLUME 35, NUMBER 5

Star Power This month, pack up the family and head out for an evening at...the outlets. Charlotte Premium Outlets is hosting Movies Under the Stars on May 13. Visitors can enjoy a free screening of “Trolls” after a day of shopping. The event kicks off at 6:30 p.m. with live music, a face painter, a balloon artist, games, giveaways, and food. Address is 5404 New Fashion Way, Charlotte. www.premiumoutlets.com/charlotte

Lake Norman Magazine is published 12 times each year and is available free to residents and visitors of Lake Norman. The entire contents are fully protected by copyright. Unauthorized use of logos, graphics and copy in any form is prohibited. Advertisements created by Lake Norman Magazine may not be reproduced without permission. Lake Norman Magazine is wholly owned by The Charlotte Observer, a McClatchy Publication. CONTACT US Lake Norman Magazine 550 S. Caldwell St., 10th floor Charlotte, NC 28202 (704) 358-5000 Email: kcoleman@charlotteobserver.com Online: www.lakenormanmagazine.com To order photo reprints, visit bit.ly/buyphoto

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Facebook: facebook.com/lakenormanmagazine

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Lakefront — What’s In Season —

TEA TIME

Break out the hats and gloves—Tea Time at the Depot is scheduled for this month. In honor of Mother’s Day, Mooresville Arts is hosting this frilly fundraiser in downtown Mooresville, featuring a gift basket boutique, tea sandwiches, desserts, afternoon tea, and prizes for the best decorated table. Join in the tradition from 2 to 4:30 p.m. on Saturday, May 6. Tickets are $40 per person and can be purchased by calling 704-663-6661. www.mooresvillearts.org

Lakefront

Sing Me A Song Catch the Choral Arts Society of Davidson in its newest production, “A Sea Symphony,” by Ralph Vaughan Williams. Here’s what you need to know: When: 7:30 p.m. May 8 What: A performance of the Choral Arts Society of Davidson along with a full orchestra of Ralp Vaughan Williams’ “A Sea Symphony,” coupled with text by Walt Whitman. Where: Duke Family Performance Hall, Davidson College How: General admission tickets are $18.65 and can be purchased online at www.davidson.edu/ the-arts/music.

Capital City Calling Washington, D.C. is getting a dose of Lake Norman. D9 Brewing Company recently announced distribution plans for the nation’s capital. “Washington, D.C. is a worldclass beer market, and we’re honored and excited to add our unique perspective to the mix,” says Andrew Durstewitz, D9 Brewing CEO and co-founder. The brewery will distribute several of its year-round offerings, including rotating brews and mixed fermentation sours in bottles and on draft. www.d9brewing.com

ALL UP IN YOUR BUSINESS The Lake Norman Chamber of Commerce is getting in on this month’s Small Business Week by co-sponsoring the fifth-annual Small Business Event of the Year: Innovation, Dreams, Community Branding & Challenges. The event, held from 11 a.m. to 1:30 p.m. May 2 at the Peninsula Club, features networking with local government leaders, a packed speaker panel, and lunch. Tickets are $30 and can be purchased at www.lakenormanchamber.org.

SUMMER SOUNDS Primal Brewery is set to host an all-ages day concert by Lake Street Drive next month, and tickets are already on sale. The multi-genre band tours all over North America, Australia, and Europe, and are now bringing their talents to Huntersville. The concert is scheduled for 4 p.m. June 4, and doors open at 3 p.m. Tickets are $27 in advance and $32 at the door. www.ticketfly.com/purchase/event/1469005

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Q&A

Farm to Label

BY CHRISTINA RITCHIE ROGERS

Shifts in farming over the last decade have been dramatic, as farmers work hard to respond to a consumer base that is more interested in where food comes from. Theresa Allen has been farming for 10 years and for nearly five of them has served as manager of the Davidson College Farm, located on Grey Road in Davidson. She grows everything using organic practices, which means no synthetic fertilizers or pesticides, and all seeds are certified organic, non-GMO, and/or open-pollinated heirloom varieties. We talked with Allen about how consumer behaviors and farming practices have changed in recent years and about why “organic” may not always be the best option.

Is the “organic” label the be-all, end-all when it comes to buying produce? Organic is what people know and what they see, and it’s what everyone is looking for in the grocery store—including me. But there are things about it people don’t know. I started farming in 2008. Mine was the first farm in Georgia to be certified naturally grown, which is a branch of farming that broke off from the organic movement when “Big Ag” (big agriculture) stepped in. Once Big Ag got into it and began regulating things, they approved substances that none of us were using prior to this and they were asking us to use things that are… sketchy. Dicey. Things that we were just like— ”No.” We won’t use them. Still, “organic” is what people will recognize.

How are people’s food buying habits changing? To give you an example, we try to grow something new every year. This year’s new

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crop was a kohlrabi. It looks like an alien plant; nobody knew what to do with it. We couldn’t sell it at market until the first day we decided to slice it open and let people sample it. So we see people willing to sample new things. They’re also learning to eat seasonally.

What advice do you give novice home-growers? Start small. Some people have big gardens; some have a pot on their patio. I tell them all: Start small. And probably a raised bed is best for most—they’re not going to go out and dig up the ground. I try to keep it as simple as possible. Some good go-tos are yellow zucchinis, cucumbers, and basil.

What sorts of technological shifts have you seen since you started farming? When we started, high tunnels were just being talked about. A high tunnel is a passive solar greenhouse—there’s no electricity; we

manually open the sides and the ends to ventilate. Today, if you don’t have one or two or 20 high tunnels, you are behind the eight ball because you can now grow 365 days a year, no matter where you live. Low tunnels also have come in. And covering your crops. When you cover a crop, it is more protected—you can protect from pests and diseases. You control the water.

Do you have a favorite new tool? There’s a kid, now 22 years old, who— when he was 16—designed a greens harvester. One of the most time-consuming things on the farm is cutting baby lettuce. Now, as fast as you can walk that row, you can harvest. With this tool I can harvest a 150-foot row of lettuce in about 10 minutes. It takes us an hour and a half if we do it by hand. That kid revolutionized the job for every small farmer and market farmer. It’s a $600 product, but once it’s in your hand, the labor you have saved is off the charts. Lettuce mix is my biggest thing—I had to have that tool.

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Recipe Troy Gagliardo is the executive chef of soonto-open Wu’s Cajun Sea Food in Charlotte and author of Pseudo Southern—a playful twist on the art of Southern cooking—and is the TV Host of “Troy’s Everyday Eats.” Watch Troy live from 7 a.m. to 9 a.m. every Tuesday on WCCB Charlotte News Rising and purchase his book at www. cheftroy.com.

Outdoor Eats

BY TROY GAGLIARDO • PHOTO BY RICHARD RUDISILL

It’s time to break out the patio furniture—cookout season has arrived. While the grill is heating up, keep guests satiated with this refreshing appetizer.

Pickled Shrimp Hoe Cake with Goat Cheese Mousse Shrimp 1 pound (21-25) shrimp, peeled and deveined 24 ounces beer 4 cups water 1 tablespoon Tabasco 1 serrano pepper, stem removed and sliced thin ½ cup white onion, sliced thin 2 cloves garlic, sliced thin 3 sprigs thyme To taste: Kosher salt, black pepper, crushed red pepper 1 lemon, juice and cut into eight pieces ¼ cup apple cider vinegar ¾ cup extra virgin olive oil

Place beer and water in a stockpot and bring to a boil.

Place lots of ice and cold water in a large bowl for ice bath.

Add Tabasco and shrimp; stir and cook until pink, about 2 minutes. Remove shrimp by draining into a colander.

Plunge shrimp into an ice bath until com-

pletely cooled and drain again. Pat shrimp dry and place in a large mixing bowl with

serrano pepper, onion, garlic, thyme, and cut juiced lemon. Season with salt, pepper, and crushed red pepper. Toss to combine.

Place shrimp in a one-quart mason jar and keep bowl.

Add lemon juice, vinegar, and oil to the bowl and whisk to combine. Pour over shrimp.

Goat Cheese Mousse 10 ounces goat cheese, softened to room temperature ¼ cup heavy cream 2 tablespoons chives, sliced thin, plus extra for garnish ½ teaspoon crushed red pepper To taste: Kosher salt, black pepper Hoe Cake 1 cup corn meal 1 cup all-purpose flour 2 tablespoons baking powder ½ teaspoon baking soda 1 tablespoon kosher salt ¾ cup buttermilk 2 eggs, slightly beaten 1 stick unsalted butter, melted and cooled slightly To fry: Canola oil

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Cover and place in refrigerator overnight.

Warm an iron skillet over medium-high heat.

For hoe cakes, place all dry ingredients in a bowl and combine.

In a separate bowl combine buttermilk, eggs, and butter. Add wet ingredients to dry and mix to combine.

10.

Add about a half-inch of oil to skillet.

11.

Add hoe cake batter a few tablespoons at a

time to form cakes. Cook until golden brown on each side, 1 to 2 minutes per side, and place on a paper towel-lined plate.

12.

Fry remaining batter; you should have about 12 to 16 hoe cakes.

13.

Combine ingredients for goat cheese mousse and place in a plastic bag. Leave at room temperature.

14.

To assemble dish, cut corner of bag with goat cheese mousse and squeeze onto hoe cake. Top with a couple of shrimp and serve.

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Social Scene

APRIL FREIDLINE, PHOTOGRAPHY@APRILFPICS.COM.

— Out & About —

The fourth-annual Rhythm & Brews event to support Pat’s Place Child Advocacy Center was held on Saturday, March 4. Bringing together old friends and new supporters, guests enjoyed local craft beer provided by Bayne Brewing Co., Birdsong Brewing Co., D9 Brewing Company, and Old Town Public House while dancing to the music of The Noel Freidline Quartet featuring Maria Howell. Pat’s Place Child Advocacy Center’s Executive Director Andrew Oliver, pictured here, addressed the crowd.

Social Scene

BY JENN BAXTER

The Noel Freidline Quartet ft. Maria Howell.

4th Annual Rhythm and Brews Because of guests’ generous support, this was Pat’s Place most successful lake event, raising awareness and funding to support their mission. Pat’s Place coordinates the investigation and treatment of the most serious cases of child abuse in Mecklenburg County. To learn more about the important work they are doing visit www.patsplacecac.org.

Kim Snyder highlights a signed piece of sheet metal removed from one of the Hendrick Motorsports racecars driven by Dale Earnhardt Jr. during the 2016 season.

Mike Coffey, Kathy Coffey, Neil Dazinger, and Janelle Dazinger.

Juliann and Jim Toya.

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Katie Hotze and Courtney Stachowski.

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Tara and John Ashcraft.

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Lake Norman Chamber of Commerce Events The Lake Norman Chamber of Commerce held several events this month. Allen Tate Realtors welcomed new Charlotte-Mecklenburg Schools Superintendent Clayton Wilcox along with current superintendent Ann Clark at the Lake Norman Chamber Education PowerLuncheon held at Northstone Country Club in Huntersville. Allen Tate Realtors was the presenting sponsor of the luncheon. The chamber held two business mixers this month, one at Coco Couture at Jetton Village and another at Comfort Suites Lake Norman in Huntersville.

Allen Tate branch leaders and Realtors.

The Lake Norman Young Professionals attended the chamber mixer at the Comfort Suites Lake Norman.

Huntersville Mayor John Aneralla and wife, Nancy, at the Chamber mixer at the Comfort Suites Lake Norman. lakenormanmagazine.com

PHOTOS BY JOHN MCHUGH / OCAID PHOTOGRAPHY.

Gene Medlin, Cornelius resident and owner of Carolina Barbecue in Statesville.

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Calendar

COMPILED BY CLAIRE KUHLKIN

the top 5 MAY 6

7TH-ANNUAL TIMMY BELCHER MEMORIAL RAINBOW KIDZ RIDE & RUN: Get fit and benefit Rainbow Kidz, the pediatric program of hospice and palliative care during its annual 5K, 10K, and one-mile fun run and 10-, 30-, and 60-mile cycling routes. Rainbow Kidz supports patients and families who are dealing with a life-limiting illness or have experienced the loss of a loved one. Don’t miss out some great raffle items like compression socks, cycling shorts, and gift cards. Check-in begins at 6:30 a.m. and races start from 8 a.m. to 10 a.m. 1206 Museum Road, Statesville. rainbowkidzriderun. itsyourrace.com. STAND UP FOR AUTISM: Join professional paddle boarders as they stand up for autism at the Port City Club in Cornelius. This event will feature racing icon Ray Evernham, and My Aloha Paddle and Surf as they host the World Paddle Association points race to benefit the IGNITE Community Center in Davidson. Paddling newbie? No problem. There will be paddleboard and fitness demonstrations as well. 18665 Harborside Drive, Cornelius. www.standuplkn.com.

MAY 7

HELLO HUNTERSVILLE: Head over to Discovery Place Kids for Huntersville’s annual music and arts festival where you can enjoy beautiful works throughout the streets of downtown. There will be fun STEM activities, a rock wall, bounce house, and slide for kids. Moms and dads, don’t fret; there will be some awesome cultural performances and, of course, some beer and wine for you. 105 Gilead Road, Huntersville. www.huntersville. org/Departments/ParksRecreation/Events.

MAY 12–13

NORTH CAROLINA BREWERS AND MUSIC FESTIVAL: How could you resist a day packed with two of our favorite things, music and beer? Spend the day tasting delicious local brews and taking in the wonderful sounds of everything from local bluegrass to national Americana. This is a sell-out event, so get your tickets early. Under 21 and designated driver tickets are also available. 4431 Neck Road, Huntersville. www.ncbrewsmusic.com.

MAY 13

18TH-ANNUAL CHARLOTTE ASIAN FESTIVAL AND 12TH DRAGON BOAT RACE FESTIVAL: Come out and celebrate the vast array of Asian cultures and history during this annual family-friendly event. Have some great food, see some amazing history, and cheer on your favorite dragon boat during the race. The Dragon Boat Race is an important part of the Chinese calendar which originated over 2,300 years ago. The team competition is open to ages 15 and older. 18441 Nantz Road, Cornelius. www.charlottedragonboat.com.

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, l l e W o l l e H The Kindreds bring Palm Springs kitsch to the lake with Hello, Sailor. BY ERIN MADDREY Î&#x2021; PHOTOS BY LUNAHZON PHOTOGRAPHY

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33 Kindred Joe and Katy

W While the Kindreds are still working on the menu, the clam roll, pictured here, is a taste of what diners can expect.

When Joe and Katy Kindred opened their namesake restaurant, Kindred, in 2015, Davidson and beyond couldn’t get enough of their milk bread and bartender’s choice cocktail offerings. With accolades from Bon Appetit magazine and the James Beard Foundation, Kindred put the hidden gem of Davidson on the map.

Wanting More

During the first six months Kindred was open, Joe, Katy, and their team focused on getting the restaurant to a point where it could run itself. This included focusing on the infrastructure and building the perfect team. Once all the systems were in place, the Kindreds were ready to focus on other opportunities.

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Construction

Ratzlaff Construction

Architect

Tom Moore with Architectvs

Interior Decorator Katy Kindred

General Manager of Hello, Sailor Tammy Winchester

“Joe and I, when we opened Kindred, knew we didn’t want it to be a one-off, mom-and-pop restaurant,” says Katy Kindred. “We always knew we wanted to do more.” About eight months ago, the Kindreds started looking at possible spaces for their new, not-yetimagined concept.

“We wanted to be inspired by a space,” says Katy. “We took a ‘we’ll know it when we find it’ approach, like we did when we found our space for Kindred.” The Kindreds looked at spaces in Charlotte and surrounding areas, and although they saw some great options, didn’t find a space that spoke to them. Then the unexpected happened: It was the surprise announcement in early fall of 2016 that the lease of Cornelius staple The Rusty Rudder was not renewed after 15 years that inspired them. “We were just as surprised as everyone else at the Rudder’s announcement,” says Katy. “It’s an incredible space, and we thought, ‘Let’s do it.’” The Kindreds knew that they weren’t the only ones interested in this prime piece of Lake

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Norman real estate, but not known to be timid, they decided to throw their hat in the ring with a concept that revealed itself to them, just like the location. “We had 24 to 48 hours to come up with a concept to present to the owner of the space, and we wanted to present a cohesive plan,” says Katy. “We knew we wanted to keep it local, but also make it our own. We wanted to create something fresh with personality that honored its location but wasn’t haunted by restaurants past.” With a name, concept, and design scheme, the Kindreds presented their plan to the owner of the space. The owner loved it, and the Kindreds signed a lease. The concept: Hello, Sailor, a restaurant that will cater to both the boating crowd of Lake Norman and families and patrons that drive up in their cars. The restaurant will be the Kindred’s version of a modern, upscale fish camp with a chef-driven menu and a kitschy, modern, Palm Springs feel. Although on the lake with an emphasis on seafood, don’t expect to find the typical nautical décor. With a name like Hello, Sailor—which was selected after Katy went down a “rabbit hole” in search of a name and discovered Sailor Jerry-esque tattoos—the spot will be lighthearted, punchy, and sassy. “The look will be midcentury Palm Springs with pops of bright colors, tan desert tones, and a fun and funky vibe,” says Katy, who is handling all aspects of the interior design process. “We will be a spot for everyone whether they come by boat or by car—and bring your kids.“

The Food The Kindreds stress that Hello, Sailor will not be the little sister of Kindred, but patrons can expect the same emphasis on quality ingredients and thoughtful dishes. There will be a balance between quick eats, a family-friendly atmosphere, and a place to get a proper dinner for a night out with friends and family. Preparing thoughtful seafood dishes is not something new for the Kindreds and their team. The menu at Kindred has a seafood emphasis with dishes such as trout, scallops, and the squid ink pasta, which includes North Carolina shrimp and sea urchin butter. “Seafood is harder for chefs,” says Joe. “Sourcing fresh seafood is hard and it takes effort to get it right. I’ve always loved seafood.” Eating and preparing fresh seafood was something ingrained in Joe at a very young age. Joe grew up in nearby Magnolia Estates and he and his family would eat at Jack’s, a fish camp and former tenant of the Rusty Rudder space. Joe also has fond memories of summer vacations at his grandfather’s place in Swansboro on the Intracoastal Waterway.

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“Food is nostalgic,” Joe says. “I have memories of catching fish with my family that we would eat for dinner, and I remember taking the boat to Jack’s with my parents and getting a fried bologna sandwich. These are my memories, but I want to share the experience with others.” The Kindreds are committed to the best ingredients possible. For Hello, Sailor, they’re sourcing their seafood from Rock Stone and Inland Seafood, and the ribs and burgers will be sourced from Cheshire Farms. Grains, particularly for their hush puppies, will come from Geechie Boy Mill based out Edisto, S.C. Joe and Katy rave about the Jimmy Red cornmeal. The menu will be diverse, but patrons can expect the same menu all day, for lunch and dinner. The menu will feature sandwiches, raw oysters, and various platters. Joe is currently working to perfect a prime rib offering. “We’re going to get adventurous with platters and we are going to buy the best seafood,” Joe says. “There will be ribs, East and West Coast oysters, and a fried chicken sandwich I’m so excited about. We’re actually perfecting that sandwich now.” Joe says the platters will be a “pick your poison” offering for patrons with options such as king crabs and Florida stone crabs. “Our ideology when it comes to food is to serve food with the freshest and most local as we can,” Joe says. “Our main focus is sourcing the best ingredients, but not necessarily farm to table.” The beverage offerings will be similar to those at Kindred, Katy says. “We won’t have the massive wine list, but we will have wine by the glass, the bottle, and we will have a variety of beers on tap. Our cocktails will have a tiki vibe to them. We will have a tiki bar outside and there will be frozen mixed drinks and a machine for slushy drinks. It’s going to be fun.”

Hello, Sailor is for Everyone Be prepared for approachable food with a good price point, fresh ingredients, and a beautiful interior. “Hello, Sailor is not just a restaurant to go to during the summer,” Joe says. “You can come here anytime and bring your kids.” The Kindreds have three children and want to emphasize that Hello, Sailor will be family friendly. Joe is even working with his daughter to perfect a chicken fingers recipe to be included on the kids’ menu. “We deserve the best in Lake Norman,” Katy added. “The space is going to be beautiful, but we are really excited about making it accessible to everyone.” Currently, the restaurant is slated to open around August—and we can’t wait.

If you’re like us, you’ll be waiting (impatiently) for Hello, Sailor to announce an open date. To tide you over, follow along on Instagram, @hellosailornc.

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M.D.S Stripes, wrap band top, $145; Aurelie Bidermann rope and bead necklace, $415; both available at Poole Shop, www.capitolcharlotte.com. Milly, high-waist wide leg pants, $345; Tory Burch embroidered floral combo cross body bag, $450; both available at Neiman Marcus, www.neimanmarcus.com.

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The LisT

Preferred vendors section

photo by michael c. hernandez of lumiere

resTauranTs and chefs

A special advertising section showcasing some of Charlotteâ&#x20AC;&#x2122;s top dining destinations. southparkmagazine.com

59 45

PREFERRED VENDORS SECTION

CHOPLINS RESTAURANT 19700 One Norman Blvd., Suite C, Cornelius 704-892-4800 www.choplins.com

Inside Choplins

When guests visit Choplins Restaurant, depending on whether they go to lunch or dinner service, it’s like they’re visiting two different restaurants. The grey and blue walls with beautiful, silver accents give a very laid back, relaxed vibe for guests during lunch hours. During dinner, the lights are dimmed and the restaurant becomes more romantic. It feels very sleek and sexy, which is perfect for a date night. The menu, which boasts fresh produce and seafood, microbrews, and vintage wines from around the world, draws guests in and keeps them coming back. The vivacious energy of the staff can be felt throughout the restaurant, allowing guests to always feel welcome and comfortable. The quaint combination of casual dining with a modern steakhouse feel can be felt throughout the restaurant’s atmosphere, giving a sophisticated air to the dining room that cannot be ignored or denied.

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Fresh Seafood and Steak

Depending on what kind of fresh seafood and steaks are available, the Choplins menu changes from time to time. Fresh produce and spices acquired from North Carolina farmers add the perfect touch and seasoning to each dish. In the spring and summer, the restaurant features East Coast seafood from the Gulf Stream to the North Atlantic. The Pan Seared Blackened Chilean Sea Bass dish is a menu staple and highly popular among guests. It is rubbed in chili and seared and the pan drippings from the fish are used to create collard greens, sweet creamed corn, and a delicious tomato stew. Known for its steaks, Choplins serves high-quality, hand-cut pieces of meat that are cooked to perfection for guests and delight the palates of all those who dine at the restaurant.

Chef Wes Choplin

Chef Wes Choplin has been cooking for 25 years. Choplin completed two years of nursing school before deciding his real dream was to become a chef and open a restaurant. A 1997 graduate of the Culinary Institute of America, located in Hyde Park, N.Y., he fulfilled his dream of opening Choplins in 2010. His goal was and remains to never create cookie cutter, boring food. Choplin wants to give his guests great food while adding his own spin on the dishes. He also strives to achieve a high standard of quality by having a hand in every dish that leaves the kitchen to ensure it is correct. “You have to love what you do, especially if you’re going to cook for people,” says Choplin. The energy and passion of his staff and customers are what continue to drive and motivate him to create food with integrity, love, and a myriad of flavor that provides each guest with a memorable dining experience.

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ANTICO ITALIAN RESTAURANT 9179 Sam Furr Road, Unit C, Huntersville 704-892-5322 www.anticoitalianrestaurant.com

Modern and Cozy

When guests walk into Antico Italian Restaurant, they hopefully leave feeling as though they are a part of the Antico family. Antico’s interior is not your typical, old-fashioned Italian restaurant. They wanted to create an establishment that felt fresh and modern. However, they wanted to still maintain the feeling of Italy through beautiful black and white photographs of old Italy—after all, the word “antico” in Italian means old, antique. This quaintness charms customers, and helps create the warm and welcoming atmosphere the restaurant strives to provide for guests. Visitors are always welcome to be themselves and are encouraged to come as they are to the restaurant; Antico never wants anyone to feel as though they need to be dressed in formal wear to enjoy a beautiful meal in their establishment. Guests can rest assured they will receive a quality meal with quality ingredients— everything is either imported from Italy or sourced from local places.

Giuseppe Acito

Growing up in Italy, cooking was a large part of Chef Giuseppe Acito’s childhood. His family played a large role in his passion for cooking as it was such a huge part of his Italian heritage. The Acito family has been growing and producing cheese, olive oil, wine, sausage, soppressata, pasta, and canning tomatoes over generations and continues to do so today. When Acito and his wife were ready to begin Antico, he knew he wanted to stick to an Italian Neopolitan menu and showcase his culture. His passion for cooking extends into his restaurant through the food he creates along with fellow chef, Raffaele Lubrano, who hails from Naples, Italy. Chef Giuseppe is thankful for all of his guests that have dined at the restaurant over the past year and continue to visit and bring new friends that, eventually, feel like family. Acito also attributes the success of his restaurant to his staff and believes that it is because of them and his guests that he and his wife have been able to find so much success.

Spaghetti Rocchese

When owner and Chef Giuseppe Acito and his wife, Daniela, created the menu for Antico, the Spaghetti Rocchese was one of the first dishes to be added. The name Rocchese comes from Acito’s hometown, Roccadaspide in Salerno, Italy, with Rocchese referring to someone coming from that area. The dish that bears this name is a homemade, 14-ounce meatball stuffed with parmigiano reggiano, and then topped with buffalo mozzarella in a San Marzano D.O.P. marinara sauce. Chef Acito wanted to create a dish that both encompassed his Italian heritage and background, and was a play on a traditional Italian dish, spaghetti and meatballs. The Rocchese has been a customer favorite since the very beginning and continues to be a popular dish today, with the restaurant serving about 100 servings of the dish each week.

PREFERRED VENDORS SECTION

CHIMA BRAZILIAN STEAKHOUSE 139 S. Tryon St., Charlotte 704-601-4141 www.chimasteakhouse.com/charlotte-nc

Upscale

Located in Charlotte Center City, Chima Brazilian Steakhouse has a modern and contemporary atmosphere. It’s a Brazilian style mixture of raw beauty, charm, quirks, and creativity; a beautiful spot to have a great time with family, friends, or coworkers during business functions. On the second floor you will find an elegant bar and lounge where you can enjoy one of the best views of Uptown, unique cocktails, and appetizers. The private rooms, also located on the second floor, can accommodate 20 to 150 guests (wheelchair accessible) for all types of events. It is an inviting atmosphere to share a one-of-a-kind experience from the moment you step in the restaurant. Chima offers complimentary valet parking service on the side of the building. Mention you’ve seen this article and receive a complimentary dessert with a purchase of a rodizio meat service. Valid until July 19, 2017.

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Gauchos – Meat Chefs

When you are looking for fine dining in Charlotte not wanting the same-old, same-old, at Chima Brazilian Steakhouse you will experience a traditional Churrasco, a Brazilian style of grilled meat service, featuring 16 varieties between beef, chicken, pork, fish, and lamb, served by the Gauchos, meat chefs wearing traditional attire, who prepare and serve all the meats. The Gauchos can cook the meats per your preference— seasoning or temperature. They roam the dining room continuously offering the meats, and each guest has a token on the table with two sides: “Yes, please!” will signal to the gauchos that they would like continued service. When you need a break, just turn the token to the “No, thank you!” side. If you don’t eat meat, the gourmet salad bar itself exceeds expectations with plenty of options including Brazilian and American favorites, keeping non-meat-eaters very happy.

Picanha

The picanha (pronounced “peecon-ya”), is the top sirloin, the most famous cut in Brazil. It has been Chima’s signature dish since 2003, when the first Chima opened in Fort Lauderdale. While the most prized cut of meat in Brazil, Chima makes it extra special with a Certified Angus Beef Picanha and its own way of seasoning and grilling. The picanha’s blanket of fat lends the meat flavor and juiciness while protecting it during the grilling process. In South Brazil, traditional gauchos consumed a diet that consisted almost entirely of beef. The meat was seasoned, placed on skewers, and slow cooked over a wood-burning flame. Continuing with this idea, Chima’s dish encompasses the style of the restaurant, culture, and history of the picanha.

PREFERRED VENDORS SECTION

THE BALLANTYNE 10000 Ballantyne Commons Pkwy., Charlotte 704-248-4000 www.theballantynehotel.com

Destination Dining

Located at The Ballantyne, Gallery Restaurant specializes in a locallysourced, progressively Southern approach to exquisite new American cuisine. Charlotte’s only Forbes Four-Star recognized restaurant hopes to give its guests an experience of approachable elegance by creating an inviting setting. “While we offer a comfortable ambience to celebrate a special occasion, we also serve one of the best burgers in town,” explains Peter Grills, general manager at The Ballantyne. Executive Chef Kennardo Holder describes Gallery’s menu as “refined in flavors and presentations, yet unpretentious, and creative with locally-inspired influences but approachable.” From fresh seafood and top quality steaks to seasonal salads and sandwiches, Gallery offers something for everyone. The restaurant serves breakfast, lunch and dinner daily and weekend brunch. Gallery also has a private dining room which can accommodate up to 16 guests. Gallery’s attractive bar features one of the largest whiskey collections in the Carolinas and is home to the popular Whiskey Club of Ballantyne.

lakenormanmagazine.com FEBRUARY 2015

Convenient Staycation

In addition to enjoying exceptional cuisine at Gallery, guests can extend their staycation by exploring all the Forbes Four-Star, AAA Four-Diamond luxury hotel has to offer. Take advantage of special seasonal rates by visiting the hotel website’s Seasonal Packages page. From wellappointed guest rooms to activities such as guided artwork tours, The Ballantyne welcomes guests with exceptional service complemented by a timeless elegance and resort-style amenities. The hotel’s signature afternoon tea, which also features specialty tea events throughout the year, is a local favorite. Play a round at The Ballantyne’s par 71, 18-hole PGA course, complemented by first-class facilities. Unwind in style at The Spa at Ballantyne, featuring an array of stimulating treatments and salon services. Leisure amenities include indoor and outdoor pools, tennis courts, fitness center with personal training and walking trails. The Ballantyne offers great accessibility to Charlotte and is set amidst boutique shopping, dining, retail, and a vibrant community.

Executive Chef Kennardo Holder

Kennardo Holder recently joined The Ballantyne as executive chef. With nearly 17 years of experience, Holder has an extensive background in culinary at Ritz-Carlton properties, most recently as executive chef at The Ritz-Carlton New York, Westchester. General Manager Peter Grills shares, “Kennardo understands what it takes to deliver the best in cuisine on a global level. We look forward to bringing his relatable yet memorable approach to our culinary offerings and continuing to elevate the dining experience.” Under Chef Holder’s leadership, Gallery Restaurant will continue to evolve as a destination dining experience while introducing a more approachable feel. “The inspiration of Gallery’s menu is to capture the essence of fresh flavors that are bold and forward-thinking but also invoke authentic local favorites,” reflects Chef Holder. He will also apply his refreshing philosophy to the hotel’s banquet and pastry kitchens. Born and raised in Montego Bay, Jamaica, Holder looks forward to continuing to incorporate Southern influences into The Ballantyne’s culinary efforts.

PREFERRED VENDORS SECTION

SUSHI AT THE LAKE 19732 One Norman Blvd., #300, Cornelius 704-987-8080 www.sushiatthelake.com

Easy Comfort

When Sushi at the Lake opened in December of 1998, the owners wanted to create a restaurant that allowed their guests to feel completely at ease and at home from the moment they walk through the doors. Now, 18 years later, they continue to strive toward that goal with a lively, passionate staff and loyal guests. In November 2015, Sushi at the Lake decided to expand and opened Sushi at the Lake Too in Mooresville off Exit 36, where guests can take comfort in knowing they will be able to enjoy the same delicious food. Sushi at the Lake also gives guests daily drink specials and happy hour specials Monday through Thursday from 5 p.m. to 7 p.m. (dine-in only), continuously provides excellent food prepared with love and care and paired with superior service for an unforgettable dining experience. Follow Sushi at the Lake on social media.

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Sushi Specialties

As you can guess from its name, Sushi at the Lake has a variety of sushi on the menu for guests to enjoy. The restaurant prides itself on making food fresh when ordered, allowing them to customize and prepare only the best dishes. Known for their sushi rolls, the restaurant has some standout dishes that customers love to enjoy. The Tuna Tower appetizer can be found on the regular menu and is a favorite among guests. And during happy hour, guests can choose a new option—the Hawaiian Poke Tuna—which includes tuna, mango, and avocado served sashimi style. The most popular sushi roll guests choose at the restaurant is the Tornado Roll which includes crab, cream cheese, and avocado wrapped in potato, deep fried, and topped with spicy mayo and eel sauce. For guests that aren’t in the mood for sushi, Sushi at the Lake also has a full hibachi menu with a variety of steak, seafood, and fried rice options.

Industry Veterans

Sok-Hun Moon, known to all as Moon, is the owner of Sushi at the Lake. He has been in the restaurant industry since 1991 and was involved in opening this restaurant in 1998. Chef Hyun Kim, also known as Open at Sushi at the Lake, has a rich background in the sushi industry and has been a sushi chef for more than 14 years. At Sushi at the Lake, he has been instrumental in starting and creating the items that appear on the happy hour menu. He also helps keep the consistency of the food in both restaurants by going to both locations and creating dishes. Sushi at the Lake Too is expertly run by Moon’s business partner SeungYul Choe, known as Jay, and his assistant head chef, Rusi Woo.

PREFERRED VENDORS SECTION

CHILLFIRE GRILL 121 Cross Center Road, Denver 704-827-2121 www.chillfiregrill.com

Natural Beauty

When Chillfire was designed, a lot of hints were taken from natural elements: tumbled stone, natural finished hardwoods, timber framing, and cut iron with an artist’s touch. The restaurant has a comfortable, casual atmosphere with open views of the restaurant and aims to be a place where neighbors are able to meet one another and friends are able to catch up regardless of their busy schedules. Chillfire is a place to unwind, and the musical selection is designed to bring back memories through classic rock and unite guests. The private dining space as well as the main dining rooms are perfect for special events such as business meetings, birthday parties, rehearsal dinners, and even weddings; guests are able to have the privacy they want while also being able to relax. On Sundays, brunch is complemented with a local piano player serenading guests in a bright atmosphere. During dinner services, the restaurant becomes more intimate and conducive for conversation.

Jim Morasso and Jon Spencer

Chillfire’s owner Jim Morasso has been in the restaurant industry for over 30 years and loves the experience of working in the hospitality business. While he has no formal culinary training, Morasso has worked in many great restaurants with their chefs over the years. He encourages customer feedback at the restaurant through the use of comment cards and, in turn, uses that feedback to determine success of dishes, the restaurant as a whole, and find new opportunities. His business partner, Jon Spencer, is one of his biggest inspirations, citing Spencer’s commitment to helping keep the Charlotte dining scene moving forward. Spencer has been in the hospitality industry for 37 years and received his culinary training while on job, with the assistance of Central Piedmont Community College and The American Culinary Federation Certification Program.

Horseradish and Asiago Crusted Salmon

The Horseradish-Asiago Crusted Salmon has been the signature dish on Chillfire’s menu since the restaurant opened. Created by Chef Jon Spencer, the dish is ordered anywhere between 200 to 300 times a month and includes fresh Norwegian salmon, fresh horseradish, aged asiago, a tomatillo-avocado sauce, tomato, red onion, and avocado salsa. While the restaurant’s menu was being decided upon, Spencer knew he didn’t want to create just another regular salmon dish, like grilled or broiled salmon. He put together the horseradish and asiago crusted salmon and, when he presented it to the rest of the team, everyone loved the concept. To solidify the idea, the reception by guests was positive and it soon became the top dish on the menu. After that, there was no question of whether or not the salmon would stay on the menu. For those who want other options, Chillfire’s aged CAB steaks and grass-raised ribeyes are delicious as well.

Browse Downtown Davidson for the Perfect Gift for Mom

Choose one of Main Street Book’s collection of cook books celebrating the rich heritage of Carolina cuisine, or we are always happy to recommend a great novel for Mom to enjoy. Main Street Books, 126 S. Main Street, Davidson, (704) 892-6841. Mainstreetbooksdavidson.com

The Rumor Mill Market has introduced a clothing line with great prints for Spring. Shop for accessories and other one of a kind gift items in Davidson’s eclectic marketplace. The Rumor Mill Market 217 Depot Street, Davidson, (704) 785-1663. https://www.facebook.com/ RumorMillMarket

Seasons At The Lake

Treat Mom to a beautiful box of handcrafted artisan truffles, or select a gift from our wide assortment of delicious chocolate treats, custom gift baskets, candy, local products, and more! It's a gift she won't forget! South Main Sweet Shop, 107 North Main Street, Davidson, (704) 997-5767 • Southmainsweetshop.com

is a floral wonderland this time of year. There are geraniums, hydrangea, and wreaths for every taste, but succulents are emerging as a must for both indoor and outdoor spaces. 428 South Main & 106 South Main, (704) 655-2533 • Seasonsathelake.com 52

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Lakeshore — Cuisine. Travel. —

SOUL FOOD Comfort, The Beatles, and quality ingredients collide at Ramen Soul. BY ERIN MADDREY · PHOTOS BY LUNAHZON PHOTOGRAPHY

Cuisine

As I walk through the door of Fork! in Cornelius, the smell of one of my favorite types of comfort food, ramen, greets me like an old friend. I’ve come to Fork!, which opened in 2013, to talk to Chef Tim Groody and his wife and business partner, Melanie, about their new chef-driven concept restaurant, Ramen Soul. Ramen Soul will open in Mooresville late April or early May and will serve ramen soup, rice noodle rolls, spring rolls, dumplings, and dim sum with a Chef Groody twist. Instead of just telling me about their new concept, they allowed me to see what diners can expect when they go to Ramen Soul. The name “Ramen Soul,” an homage to the Beatles’ album Rubber Soul, was created out of Melanie’s love of music and of ramen.

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“We are ramen obsessed,” Melanie says. “We knew all along we wanted to have more than one restaurant and all with completely different concepts. We knew in early 2016, right after we got married, that we wanted to do something with ramen, but with an Americanized, chef-driven twist.” In September 2016, their landlord and business partner with Ramen Soul purchased a strip mall in Mooresville. There was a soon-to-be-vacant space next to the Harbor Point Animal Hospital that he thought might be a fit for the next Groody concept. “The location fell in our lap,” Melanie says. “It just seemed like it was the right opportunity at the right time.” Diners at Ramen Soul can expect to walk into a place that is light and airy with a mix of industrial and natural elements. The bar will

â&#x20AC;&#x153;Our ramen will feature full-flavored broths that will be traditional, but we will get creative with the other ingredients that go in the bowl.â&#x20AC;? 56

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be white cement, and there will be brick walls adorned with art created by local artist Scott Partridge. “The overall feel will be fun and laid back,” says Melanie. “Art will be cool, classic-rock album covers with an Asian twist. We will also have a mural on the wall with song lyrics. Music evokes emotion and so does food, so it’s a perfect combination.” Now, back to the food: Ramen, dim sum, and dumplings came out in a succession of steam and intoxicating smells. Noodles and broth meant to be slurped were the first things that caught my eye. Diners can expect the same high-quality ingredients that the Groodys use at Fork! “I need to be in the kitchen,” Tim says. “I have to experiment…I’m not a concept chef.” The ramen will be traditional noodles and broth, but expect seasonal toppings and variations. The noodles for the ramen will be from Sun Noodle. Tim states that “if we can’t make a better noodle, we won’t.” The dumplings will be made in house, and many of the herbs used will be grown at both restaurant locations. Tim will be working with Westmoreland Aquaponics to grow specific herbs to use for the Asian-inspired elements of the dishes. Cold Water Creek Farms will be helping the Groodys grow their own vegetables to be used in many of the dishes. “We are still playing with the menu, but we will have six to seven ramen options at a time,” Tim says. “Right now, we are playing with kimchi and sauerkraut in our spring rolls.” As Tim and Melanie talk about the menu, eggplant, lamb bacon (yes, lamb bacon), and different proteins were mentioned in passing as ingredients. Over and over, both Tim and Melanie mention umami. Umami, or savory taste, is one of the five basic tastes in the human palate. The broth and the proteins that the Groodys will use will enhance the umami taste. “Our ramen will feature full-flavored broths that will be traditional, but we will get creative with the other ingredients that go in the bowl,” Tim says. “We will have technical broths (it takes 12-14 hours to make the broth), but we will change the flavors as we go.” Tim emphasizes the seasonal focus on ingredients, especially the fish. There will be sashimi plates with bass and snapper, although Tim explains that unless the fish is high quality, it won’t be on the menu.

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BENEFIT

PROCEEDS

CATERING TO CATS &DOGS & DOGS

MAY 2 0 20 MOORESVILLE NC

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A TAIL TO REMEMBER

Dinnerr • Dancing Dinne Dancing • Tail Wagging Pet Superlative Photo Contest Cash Bar Bar • Prom King & Queen

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724 Births

Nicole Winecoff, MSN, CNM and Marcia Ensminger, MSN, CNM.

5 Years

Meet these health professionals and accredited midwives who have safely delivered 724 babies. The parents of these children chose the supportive, safe family friendly environment of Natural Beginnings Birthing Center. 1420 Fern Creek Drive, Statesville, NC 28625

(704) 380-3722 | naturalbeginningsnc.com 59

“We want to keep the price down, but we will only serve our guests the absolute best,” Tim says. “Our menu will be chef inspired, which means we put a lot of effort into it. We care and will take the time, effort, and energy required to provide the best food.“ The bar is Melanie’s brainchild. Expect wine, sake, beer, and cocktails—all carefully chosen to complement the flavors of the food. “We hope to have an education component for diners about sake pairings to bring out the umami of the food,” Melanie says. “We will eventually have sake dinners and a sake vs. beer dinner. We will also have four to five signature sake cocktails, including

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the Sake to Me sangria.” Melanie says “sake can be added to any cocktail to take it to the next level.” Tim and Melanie will be primarily at Ramen Soul until the restaurant has been established and is running smoothly. Once that happens, they will go back and forth between the two restaurants. “I’m excited about eating the food at Ramen Soul,” says Tim. “Melanie likes her ramen spicy and I like mine not so spicy. We love ramen.” We do, too. Ramen Soul will be located at 694 Brawley School Road in Mooresville.

Lakeside Neurology A more natural, holistic approach to your medical problems. We are now offering an FDA approved medical food (natural supplement) called AppTrim™ for the dietary management of obesity. • Vitamin Testing; Delayed Food Allergy Testing (Food allergies have been linked to many chronic illnesses.) • Evaluation and treatment of Dementia, Multiple Sclerosis, Carpal Tunnel Syndrome, Neck and Back Pain, Parkinson’s Disease, Neuralgia, Headaches and Epilepsy. • BOTOX™ for migraine prevention • FDA approved medical supplements for the treatment of Insomnia, Fibromyalgia, Peripheral Neuropathy, Joint Pain and Chronic Pain.

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Lori Schneider, M.D.

New York University School of Medicine

Awards received last three years running “Patients Choice” Award “Compassionate Physician” Award

704-896-5591

19615 Liverpool Pkwy., Ste. A • Cornelius • NC 28031

www.drlorischneider.com

Our

Client-Focused Approach makes all the difference.

Photo by Nanine Hartzenbusch

From left to right: Attorneys Edward Meeks, Kimberly Olsinski, Justin Olsinski, John Mobley

(704) 405-2580 | WWW.JCOLAW.COM 

CHARLOTTE: 216 N McDowell St, Suite 200, Charlotte NC 28204 (704) 405-2580 CONCORD: 101 Cabarrus Ave East, Suite 100, Concord, NC 28025 (704) 918-4747

Travel

LOWCOUNTRY LUXURY SOAK UP THE SOUTHERN CHARM OF SOUTH CAROLINAâ&#x20AC;&#x2122;S PALMETTO BLUFF. BY SARAH CROSLAND

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As the sun sinks

behind the Spanish moss-draped live oaks, Palmetto Bluff transforms into an even more enchanting version of itself. Gas lanterns flicker on down narrow village lanes, while groups gather around crackling fire pits overlooking the wide darkness of the May River. A vintage bicycle cart pulls onto a nearby brick path, filled with house-made ingredients for roasting s’mores. Inside the Bluffton, S.C. development’s Montage Resort, glasses clink around the Octagon Bar as cocktail hour begins, while guests mingle over drinks in the resort’s opulent library or on its airy porch. The hotel is new—it was completed last year—but everything about it harkens to a past filled with halcyon days and elegant evenings. The first night I visit, Garden & Gun magazine is hosting a party celebrating some of the South’s most talented creators. They toast the savvy entrepreneurs al fresco under white string lights with crushed oyster shells underfoot in the property’s newly developed Moreland Village. The next night, a couple from Manhattan hosts a Lowcountry wedding on the green in Wilson Village next to the romantic ruins of what was once R.T. Wilson Jr.’s 72-room mansion— all as a famous blogger in the wedding party garners thousands of “likes” on Instagram posting photos of the picturesque weekend. It’s this mix of historic and modern, of rustic and luxury, that sets Palmetto Bluff apart. Its village lanes, wide front porches, and brick paths evoke memories of old Charleston or Savannah, but its pristine grounds and modern amenities give away the fresh newness of this 20,000-acre Crescent Communities development.

CULINARY HEIRLOOMS

Each evening, the resort offers a complimentary sampling of local flavor, from frogmore stew to roasted oysters, on the patio behind the inn.

stay

In 2014, Palmetto Bluff’s inn came under new management by California’s Montage Hotels & Resorts and underwent a dramatic renovation. Last year, Montage Palmetto Bluff opened more than 70 new guesthouses, as well as a brand-new inn, and the decadent 13,000-square-foot Spa Montage. Inspired by a historic mansion that once stood on the property and surrounded by towering live oaks, the inn appears to have been in place for decades. But its chic rooms, modern dining, and sybaritic spa tell a different story. Book one of the lagoon-view rooms, where spacious balconies overlook the inland waterway. Or, for the ultimate Lowcountry experience, spend your weekend in one of the charming riverside cottages. Wide screenedin porches are perfect for morning coffee overlooking the May River, and gas fireplaces offer an inviting cozy ambience on cooler evenings. And with the latest renovations, all of the resort’s rooms have indulgent touches like marble bathrooms with soaking tubs, relaxing bath products, and plush linens. It’s tempting to simply luxuriate in your room, but Palmetto Bluff’s adventures beckon.

Many of the cottages at Palmetto Bluff offer panoramic views of the May River.

CANINE CHECK-IN

The entire resort is dog friendly (pups are even given their own beds) and is home to three “canine ambassadors.” The three friendly English Labs, each named after a local river, can be found playing around the resort throughout the day. Carolina Suite balcony

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PHOTOS COURTESY OF MONTAGE PALMETTO BLUFF.

The resort’s cottages feature pine floors and spacious rooms with vaulted ceilings.

Palmetto Bluff’s antique yacht, Grace

play

For the outdoor enthusiast, Palmetto Bluff is a grown-up playground. From its prestigious shooting club and equestrian center to its renowned 18-hole Jack Nicklaus Signature Golf Course and miles of trails perfect for biking and hiking, this is paradise for those who prefer their idle hours outside. Plan on spending some of that free time on the water. Palmetto Bluff offers boat tours, trips to private beaches, water skiing, fishing, dolphin tours, paddle boarding, and kayaking. With miles of rivers, marshes, and lagoons, there’s plenty to explore by boat. Spend at least one early evening on the resort’s restored 1913 60-foot yacht, Grace, watching the sun sink from the May River. The resort is also serious about its dedication to its vibrant natural and cultural environment. Palmetto Bluff has its own conservancy team, which is focused on everything from monitoring bald eagle nests to searching for artifacts from plantations that once stood on the property. Guests and residents of Palmetto Bluff can participate on various levels. There are often tours (see alligators up-close in their natural habitat), lectures, and even art classes, but it can be much more interactive. The resident archaeologist takes guests to search for artifacts around former plantation locations, and conservationists even take groups to capture turtles and mark them for identification.

Wilson Landing in Palmetto Bluff’s Wilson Village

SOUTHERN CYCLING

The best way to explore Palmetto Bluff is by bicycle. Cottages come with bicycles and guests of the inn can easily rent them in the center of Wilson Village. Then, set off for miles of quiet roads and gorgeous trails.

Your Team of Fitness Specialists

Canoe Club

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Jessamine overlooks the lagoon behind the inn.

dine

Dining at Palmetto Bluff comes with all the Southern charm you’d expect in a place where rocking chairs line seemingly every porch and brick walkways lead to each restaurant. Start your evening in Wilson Village with cocktails on the veranda at the River House Lounge. The handcrafted libations are locally inspired with creative— and potent—offerings like a “PB&J” made with peanut-infused bourbon and fresh strawberries. Wilson Village is also home to the Canoe Club, which offers views of the May River and a taste of the region in its dishes featuring ingredients from nearby farms and the water. One of the favorite spots at the resort, for both locals and visitors, can be found in the center of the village. The cozy and convivial Buffalo’s is a popular gathering spot for its breakfast biscuit bar (be sure to snag a few of the famed sticky buns) and fills up fast in the evenings with fans of its artisan pizzas. Make reservations for at least a few meals inside the inn. Its Octagon Bar offers a lively setting for traditional Southern lakenormanmagazine.com

cocktails, including “Artillery Punch,” a concoction said to be first enjoyed by celebrating military officers in Georgia in 1819. The adjacent Jessamine serves breakfast, brunch, lunch, and dinner. Its gorgeous views and sophisticated seasonal dishes like Wagyu beef short rib and foie gras with a black cherry sauce make this spot a must for at least one elegant evening. And while Jessamine’s dessert menu is tempting with its luscious chocolate cake topped with bourbon Chantilly cream or its banana fosters soufflé with brown sugar rum anglaise sauce, for the resort’s best dessert you’ll need to take a walk. The resort’s s’mores cart includes six flavors of marshmallows and three flavors of chocolate, which means that every evening here should end with sticky fingers next to an open fire. www.montagehotels.com/palmettobluff

ABIGAIL ESPINAL, PA-C BEN J. GARRIDO, M.D.

GETTING THERE: Montage Palmetto Bluff is in Bluffton, S.C. It’s a four-hour drive from Charlotte and a short distance to both Hilton Head Island, S.C. and Savannah, Ga. 67

Spotlight Homeowners • Developers • Contractors

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For more information about advertising call

Zoe Gillespie 704-358-5423

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Health & Wellness Providers ALLERGY

EAR, NOSE & THROAT

Thomas Warren, MD Herb Wettreich, MD Keith Meetze, MD Fred New, Jr., ANP

359 Williamson Road Mooresville, NC 28117 704-838-8255

140 Gateway Blvd., Mooresville, NC 28117 704-664-9638

CARDIOLOGY Gary D. DeWeese, MD, FACC 359 Williamson Road Mooresville, NC 28117 704-235-1829

DENTAL IMPLANTS Lake Norman Implant Dentistry

Patrick J. Coleman, DMD Michael J. Coleman, DDS 19910 North Cove Rd., Ste. 102, Cornelius, NC 28031 www.lknid.com 704-892-1198

DERMATOLOGY Riva Aesthetic Dermatology

Pediatric & Adult General Dermatology, Botox, Filler, IPL/Laser, Chem Peel Kerry M. Shafran, MD, FAAD Lindsay V. Jayson, MPAS, PA-C Keri A. Squittieri, MMS, PA-C Mari H. Klos, CMA, LE 704-896-8837 www.rivaderm.com

Naomi Simon, MD Scott Paviol, MD Kristin Prochaska, PA-C Lauren Wilson, PA-C 128 Medical Park Rd. Suite 201, Mooresville, NC 28117 704-235-1827

Steven F. Wolfe, MD Jennifer Bender, PA-C 114 Gateway Blvd., Unit D Mooresville, NC 28117 704-663-2085

Ronel R. Enrique, MD

Thomas Warren, MD Herb Wettreich, MD Keith Meetze, MD Fred New, Jr., ANP

Tiana Losinski, MD

206 Joe V Knox Ave. Suite J Mooresville, NC 28117 704-360-4801

James N. McNabb, MD Emmett Montgomery, MD

Full Circle Family Medicine 435 E. Statesville Ave Mooresville, NC 28115 704-663-5056

140 Gateway Blvd., Mooresville, NC 28117 704-664-9638

FAMILY MEDICINE Pellegrino Family Medicine Yvette Pellegrino, MD, FAAFP Lori Sumner, PA-C 544 Brawley School Road Mooresville, NC 28117 704-360-9299 pellegrinofamilymedicine.com

Iredell Family Medicine Emily Nabors, MD, FAAFP Jodi Stutts, MD 544 Brawley School Road Mooresville, NC 28117 704-360-5190 www.iredellfamilymedicine.com

Alisa C. Nance, MD Rebecca Montgomery, MD Lana Hill Simmons, FNP-C 150 Fairview Road, Suite 210 Mooresville, NC 28117 704-235-0300

Timothy A. Barker, MD Edward S. Campbell, MD Heather C. Kompanik, MD Bruce L. Seaton, DO Veronica Bradley, PA-C Sherard Spangler, PA-C 357 Williamson Rd., Mooresville NC, 28117 704-664-7328

Amrish Patel, MD Amanda Honeychuck, ANRP Richard Harris, PA-C 154 South Main Street Troutman, NC 28166 704-528-9903

SEPTEMBER 2016

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H EALTH & WELLNESS PROVIDERS Health & Wellness Providers INTERNAL MEDICINE Manish G. Patel, MD Julie Abney, PA-C Andrea Brock, PA-C

128 Medical Park Rd, Suite 101 Mooresville, NC 28117 704-658-1001

GASTROENTEROLOGY Carolina Digestive Health

John C. Clements, MD Cassandra R. Minor, MD Glen L. Portwood, MD Barry R. Schneider, MD 705 Griffith St., Ste. 205, Davidson, NC 28036 704-799-2750 New Patient Appt. Line 704-372-1615 CarolinaDigestive.com

Charlotte Gastroenterology and Hepatology

John H. Moore, III, MD Steven A. Josephson, MD Scott A. Brotze, MD Michael W. Ryan, MD Nicole R. Cullen, MD Devi Thangavelu, MD Dr. Vinaya C. Maddukuri, MD Lake Norman Offices 13808 Professional Center Dr. Huntersville, NC 28078 150 Fairview Rd., Ste. 120 Mooresville, NC 28117 Appointment line 704-377-0246 www.charlottegastro.com

Locations also in Charlotte, Ballantyne, & Matthews

Carl A. Foulks, Jr., MD Amy Larreur, ANP-C

359 Williamson Road Mooresville, NC 28117 704-878-2021

HOME HEALTHCARE Interim HealthCare Mooresville 235 Medical Park Rd., Suite 203 (704) 201-8303 Interimhealthcare.com/Carolinas RN’s, LPN’s, CNA’s, CNA+ available Homecare for Pediatrics & Seniors

lredell Home Health

Fully Accredited, Non Proﬁt, 24 hours, 7 days a week 888-872-6652

HOSPICE/PALLIATIVE CARE Hospice & Palliative Care of Iredell County Mooresville Office Terri Phillips, MS, BSN, RN, CHPCA, President Teresa Romzick, MD, Medical Director Laura Chambers Blackwelder, RN, Nurse Liaison 202 Williamson Road; Ste. 201; Mooresville NC 28117 704-663-0051 • www.HOIC.org

Hospice & Palliative Care of Iredell County

Statesville Office Terri Phillips, MS, BSN, RN, CHPCA, President Teresa Romzick, MD, Medical Director Kim Ashley, BSN, RN, Nurse Liaison Sina Brown, RN, Community Liaison 2347 Simonton Road, Statesville, NC 28625 704-873-4719 • www.HOIC.org

Hospice & Palliative Care of Iredell County Gordon Hospice House Dana Bell, BSN, RN, Gordon Hospice House Director 2341 Simonton Road Statesville, NC 28625 704-761-2400 • www.HOIC.org

Catawba Regional Hospice — Catawba Valley Hospice House

Dr. William Thompson, Medical Director Dr. Virginia Duany Jimenez, Assistant Medical Director Dr. J. Steven Corder, Part-time Physician Dr. Philip Greene, Part-time Physician Dr. David Lowry, Part-time Physician 3975 Robinson Road Newton, NC 28658 828-466-0466 • www.CatawbaRegionalHospice.org

Catawba Regional Hospice — Sherrills Ford Hospice House

Dr. Karim Nazer, Assistant Medical Director Dr. Khawaja Rehman, Part-Time Physician 7473 Sherrills Ford Road Sherrills Ford, NC 28673 828-466-0466 • www.CatawbaRegionalHospice.org

NUTRITION Lake Norman & Charlotte Nutrition

Jennifer Manley, RD/LDN 704-650-9745 or 704-895-9865

Allyson Rutledge, RD/LDN (704) 575-4247 (Matthews) Registered Dietitians/Nutritionists 16501-D Northcross Drive, Huntersville, NC 28078 Providers for BCBS, Cigna, and Aetna Insurance

NEUROLOGY Andrew Braunstein, DO Ryan Conrad, MD Craig DuBois, MD Douglas Jeffery, MD 124 Professional Park Dr. Mooresville, NC 28117 704-662-3077 9735 Kincey Avenue, Suite 203, Huntersville, NC 28078 704-766-9050

Lakeside Neurology Lori B. Schneider, MD

Treatment of all Neurological Disorders including Headaches, Neck & Back Pain and Carpal Tunnel Syndrome. 19615 Liverpool Pkwy. (Exit 28) Cornelius, NC 28031 704-896-5591 • www.drlorischneider.com

Dharmen S. Shah, MD 359 Williamson Road, Mooresville, NC 28117 704-873-1100

OPTOMETRY Huntersville Eye Care Center

Vision Care, Eyewear, Contact Lenses Across from Huntersville Elementary. 215 Gilead Rd., Huntersville, NC 28078 704-992-EYES (3937)

University Eye Associates

Steven H. Eyler, OD Kenneth W. Best, OD Maggie M. Metwalli, OD Robert C. Hamp, OD 455 South Main St., Ste. 100, Davidson, NC 28036 704-896-9090 • www.universityeye.net

Health EALTH & &W H WELLNESS ellnessPPROVIDERS roviders

OBSTETRICIANS & GYNECOLOGISTS Grant Miller, MD, FACOG James Al-Hussaini, MD, FACOG James Wilson, MD, FACOG Laura Arigo, MD Nicole S. Wellbaum, MD Katie Collins, DO Erica Ehland, CNM Lauren Crosslin, CNM Melissa Poole, CNM 131 Medical Park Road, Suite 102 Mooresville, NC 28117 704.663.1282

ORAL SURGERY Carolina Oral & Facial Surgery

Patrick Coleman, DMD Michael J. Coleman, DDS 19910 North Cove Rd., Ste. 100 Cornelius, NC 28031 704-892-1198 • www.carolinaoms.com

ORTHOPEDIC SURGERY Scott Brandon, MD Byron E. Dunaway, MD Kim Lafreniere, PA-C Dawn Repass, FNP-BC 359 Williamson Road Mooresville, NC 28117 704-235-1838 lredell Orthopaedic Center Lake Norman Jason Batley, MD 544 Brawley School Road Mooresville • 704-658-0956 www.jasonbatleymd.com

ORTHOPEDIC SURGERY: SPINE Alex Seldomridge, III, MD 359 Williamson Road Mooresville, NC 28117 704-235-1838

PODIATRY

RHEUMATOLOGY

Kenneth Bloom, DPM Kurt Massey, DPM 137 Professional Park Drive, Mooresville, NC 28117 704-662-8336

Sean M. Fahey, MD Dijana Christianson, DO 128 Medical Park Road, Suite 101 Mooresville, NC 28117 704-658-1001

PELVIC HEALTH

SLEEP MEDICINE

Carolina Urology Partners, PLLC

Pelvic Health Institute David Konstandt, MD The Park - Huntersville 9735 Kincey Ave. Suite 302 Huntersville, NC 28078 704-414-2870 • www.carolinaurology.com

Andrew Braunstein, DO Ryan Conrad, MD 124 Professional Park Drive Mooresville, NC 28117 704-662-3077

PHYSIATRY Harsh Govil, MD, MPH 359 Willamson Road Mooresville, NC 28117 704-235-1838

Dharmen S. Shah, MD Jose Perez, MD Ahmed Elnaggar, MD Enrique Ordaz, MD 359 Williamson Road Mooresville, NC 28117 704-873-1100

Jacqueline Zinn, MD 359 Willamson Road Mooresville, NC 28117 704-978-3560

URGENT CARE AND OCCUPATIONAL MEDICINE

PLASTIC SURGERY

Piedmont HealthCare Express Care 125 Days Inn Drive Mooresville, NC 28117 704-660-9111

Harborview Plastic Surgery

Specializing in Breast Surgery & Body Contouring Jean-Pierre Riou, MD 19615 Liverpool Pkwy. (Exit 28) Cornelius, NC 28031 704-896-5806 • www.riouplasticsurgery.com

RADIATION ONCOLOGY Lake Norman Radiation Oncology

Iredell Occupational Medicine Joe Wolyniak, DO Tracy Earl, PA-C

Rehab Services Brian Center Health & Rehab

UROLOGY

170 Medical Park Rd., Ste 100, Mooresville, NC 28117 704-235-2580 • 704-235-2599 (fax) www.treatcancer.com Mon-Fri 8:00am-5:00pm

520 Valley Street, Statesville, NC 28677 (704) 873-0517 • www.Savaseniorcare.com

128 E. Plaza Dr., Unit 3 Mooresville, NC 28115 980-444-2630 Iredelloccupationalmedicine.com

Carolina Urology Partners, PLLC Ashley H. Tapscott, DO

PULMONOLOGY Ahmed Elnaggar MD Enrique Ordaz MD Jose Perez, MD 125 Days Inn Drive Mooresville, 28117 704-838-8240

Michael R. Cram, MD David Konstandt, MD Stewart M. Polsky, MD 128 Medical Park Rd. Suite 301 Mooresville, NC 28117 The Park - Huntersville 9735 Kincey Ave. Suite 302, Huntersville, NC 28078 For appointments 704-660-3322 www.carolinaurology.com

Snapshot PHOTO BY DAVE RICHARDSON

Denver resident Dave Richardson took this photo from his dock one morning. â&#x20AC;&#x153;I recently went down to our dock to take pictures of the moon setting over the other end of our cove, but I looked behind me and ended up taking sunrise pictures instead.â&#x20AC;? Send photos for consideration to kcoleman@charlotteobserver.com

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