October 2016 $3.95
Plus: STATE OF BEER: CHEERS TO BEERS ACROSS N.C. DAVIDSON’S NEW BUTCHER ON THE BLOCK
WHAT’S BREWING Local brewers talk what’s on tap in Lake Norman
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Contents — October 2016 —
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There’s plenty of room for great beer, but not a lot of room for mediocre beer.”
14 EDITOR’S NOTE 16 LAKEVIEW
Cheers to a new season at the lake
19 LAKEFRONT 19
-TJ Creighton, High Branch Brewing Co. (page 34).
Fall in the Foothills Upcoming Folk Art Festival and Fall festivities
22 Q&A How to make changes from the expert
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24 Recipe Chef Troy shares one of his favorite fall recipes
27
Social Scene Road races and a jazz festival
32 Calendar The top five events this month
34 FEATURES 34
Pouring In
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Brewers talk what’s on tap for the beer scene
45
State of Beer Take a road trip to explore N.C.’s brewss
61 LAKESHORE 61
Farm to Retail A local vendor trades in a farmers market stand for a storefront
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Twists and Turns
October 2016 $3.95
A Concord artist brings world-class wood turners to town
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On the cover
Relax & Renew Escape cooler temps in Puerto Rico
80 Snapshot Plus: STATE OF BEER: CHEERS TO BEERS ACROSS N.C. DAVIDSON’S NEW BUTCHER ON THE BLOCK
WHAT’S BREWING Local brewers talk what’s on tap in Lake Norman
Local brewers pour a round while talking taps at Crafty Beer Guys. Photography by LunahZon Photography.
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Editor’s Note
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While you never really need an excuse to enjoy good beer, to me, fall is the prime time to try out new brews and enjoy a pint. Sure, summer is made for crushable pale ales to enjoy on the deck, but fall brings inventive new creations, beer festivals, and sipping a stout by a fire pit. This is why we celebrate beer with our October issue. In this year’s issue, we highlight the brewers of the lake. Writer Sam Perkins brought together brewers from area
breweries for a roundtable discussion at Crafty Beer Guys in Huntersville. Growlers were brought in to share and a two-hour discussion followed. It’s always interesting to get an insider’s perspective on how the industry is going in Lake Norman. Before I read Sam’s story (page 34), I didn’t realize how much the region around Lake Norman had grown in general. The beer industry at the lake is alive and well. We also examined the state of beer in North Carolina—by way of a beer road trip. I packed my bags (including lots of bottled water) and drove 917 miles in five days across the state, stopping in four cities. Not to worry—Uber is available in all the cities on the list. Overall, the state of craft beer is well. And I, for one, am here for it. Explore what our local scene is putting out;
Katie Coleman, Editor kcoleman@charlotteobserver.com
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LUNAHZON PHOTOGRAPHY
we’ve got a lot to be proud of.
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Lakeview — Connected —
of The Charlotte Observer, A McClatchy Publication
Cheers to Lake Norman
Taste Testing
Beer season is in full swing, and lake residents are happy to partake. Here are a few of our favorite beer-themed snapshots.
Try before you buy at Crafty Beer Guys. The Huntersville bottle shop hosts beer tastings each Tuesday at 6 p.m. and wine tastings each Wednesday at 6 p.m. Take the chance to try something new and find a new favorite drink. www.craftybeerguys.com
ANN CAULKINS Publisher SARAH CROSLAND Executive Editor KATIE COLEMAN Editor CAROLINE PORTILLO Associate Editor TRACIE STAFFORD Creative Director
ZOE GILLESPIE Account Executive 704-358-5423
OCTOBER 2016 VOLUME 34, NUMBER 10
Grape Knowledge
Lake Norman Magazine is published 12 times each year and is available free to residents and
Brush up on your wine skills at Flatiron Kitchen and Taphouse. The first Tuesday each month, the restaurant hosts KnoWine Night, free wine tastings and discussions, each with a different theme. The next session is scheduled for 7 p.m. Oct. 4. www. flatirononmain.com
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., 11th 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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Lakefront — What’s In Season —
PHOTOS COURTESY OF VENDORS
Fall in the Foothills
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Mark your calendars for Saturday, Oct. 1—the Foothills Folk Art Festival returns, this time in downtown Newton, N.C. The free event began in 2005, when the Hickory Museum of Art hosted the first festival as part of a series of exhibitions, publications, and related programming following the acquisition of 153 folk art objects from the collection of Barry and Allen Huffman of Hickory. Since the inaugural event, the festival has been held at different locations in Hickory and Sherrills Ford. Visitors can view and purchase folk art from a variety of vendors and enjoy live music and libations at one of the two beer gardens. Kids can even make their own pieces. The festival runs from 10 a.m. to 4 p.m. www. foothillsfolkartfestival.com
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Lakefront Speaker Series Reggie Love, author of “Power Forward: My Presidential Education,” is speaking in the Duke Family Performance Hall at Davidson College at 7 p.m. on Wednesday, Oct. 5. A graduate of Providence Day School and a basketball and football player for Duke University, Love was the personal assistant to President Barack Obama, starting when he was a U.S. Senator in 2006. In his talk, Love will share lessons he learned in the White House and reflect on the 2016 election. The event is free to the public, and seating is first come, first served. www.davidson.edu/the-arts/literary-arts
What You Need to Know
LAKETOBERFEST
When: Saturday, Oct. 15 Where: Bailey Road Park, Cornelius What: A fall festival including live bands, food trucks, beer from local breweries, and a kids’ zone with crafts and games. Admission and parking are free. Details: www.cornelius.org/447/LaketoberFest
Fright Night Warehouse PAC in Cornelius is hosted a special screening of “Nosferatu,” the first vampire film ever made, just in time for Halloween. The feature will be accompanied by a live performance in the theater of the original score by The Invisible Czars Orchestra, on tour from Austin, Texas. Catch the performance at 6 p.m. and 8 p.m. on Friday, Oct. 7. Tickets are $13 at the door and $14 online. www.warehousepac.com
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Local Talent Kevin Holdridge, owner of KDH Residential Designs of Huntersville, was recently awarded with the 2016 “Designer of the Year” award from the American Institute of Building Design. This year, KDH Residential Designs also won “Best of Houzz” for Design and Customer Satisfaction, chosen by the users of the Houzz community. www.kdresidentialdesigns.com
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Q&A
Lighting the Spark by MICHELLE BOUDIN
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Getting people to change anything—let alone their way of thinking about work and the way they do business—isn’t easy. Now imagine doing that at a company with more than 250,000 employees. That’s what Jessica Bronzert’s job was. The Huntersville mother of two was the changemaker at Lowe’s as the company decided to overhaul its philosophy and approach to day-to-day operations. Once she completed that major project she made some changes of her own, leaving Lowe’s to launch her own firm, The Sparks Group.
How hard was it to make change at a big company like Lowe’s?
Tremendously difficult. Not only was it a business initiative, but also a cultural change, which is one of the most difficult kind of changes to make. They were saying, “We want to change the way things are done around here” to 250,000 employees.
How does that translate beyond Lowe’s?
The idea of being purpose-driven is something a lot of organizations are looking at, so it’s an understanding of what your culture is and being able to work with it, as opposed to being subject to it. That is very relevant in business today but not something a lot of people know how to do.
What does change in your professional life have to do with your personal life?
Organizational change doesn’t happen unless individual people make the choice to change, and people have to have the capacity to change. We don’t separate our work and personal lives.
What are you doing now?
I’m out on my own. I do change management consulting and executive consulting. I work with organizations that are growing and changing—finding themselves in a
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Jessica Bronzert
place where business as usual is no longer enough. Maybe they’re facing challenging markets, an industry disrupted, or maybe it’s a business doing well that is growing and they need to know how to handle that.
What was it like for you to make such big changes in your own life?
It was very challenging. It was a very big change—one that a lot of people make—but a lot don’t because they’re scared something will go wrong. I’m still working on it. I’m thrilled that I did it, and it’s going really
well. It has taken a lot of work support to get here.
What is your best advice to anyone trying to make change in their own life?
To be kind to yourself and to understand as you adapt to change that you’re spending energy, so doing things that help replenish or conserve your energy is one of the best things you can do while going through change. That can be exercise or meditation, just in general taking care of yourself and your emotional well-being.
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Recipe
Fall Flavors by JENN BAXTER
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Chef Troy Gagliardo is the 10-year host of “Troy’s Everyday Eats” on WCCB Charlotte’s The CW—the longest running live cooking show in the region, and the author of Pseudo Southern: A Playful Twist on Southern Cooking, which is available at www.cheftroy.net. Chef Troy also has a spice line available regionally at The Fresh Market and a line of artisan bacon coming this winter. Here, he shares one of his favorite cool weather dishes—trout with fregola, brussel sprouts, roasted carrots, and chorizo sauce. Pair it with a nice pinot grigio and enjoy the season.
Trout with Fregola, Brussel Sprouts, Roasted Carrots, and Chorizo Sauce
Chorizo Vinaigrette: 2 ounces chorizo (about ¼ cup) ¼ cup red wine vinegar 1 tablespoon coarse ground mustard 2 cloves garlic, chopped finely 1 green onion, chopped 1/3 cup olive oil Kosher salt & black pepper, to taste Directions: 1. Preheat oven to 425 degrees.
2.
Combine all ingredients together for the vinaigrette.
3.
Warm a non-stick pan over medium heat and add chorizo. Cook, breaking up into small pieces until cooked through and just starting to crisp.
4.
Drain chorizo and reserve the drippings.
5.
Add chorizo, vinegar, mustard, garlic, onion, and salt and pepper to a blender and puree until smooth. Slowly drizzle oil and reserved chorizo drippings in the blender until all has been incorporated. Set aside until ready to assemble dish.
6.
Toss carrots with just enough oil to coat
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them and season with Spice Mix.
7.
Place on a sheet tray cut side down and place in oven. Roast carrots (without flipping) until charred and tender, approximately 10-12 minutes (depending on size of carrots). Remove and keep warm.
8.
Preheat a deep fat fryer to 350 degrees.
9.
Add the brussel sprouts and cook until starting to crisp.
10. Remove to a paper towel-lined plate and season with Spice Mix.
11. In a small saucepan, bring water to a boil, and then add fregola pasta. Cook according to package instructions, or until tender.
12. Remove to a fine mesh strainer, rinse under cold water and allow to drain. Tap strainer to remove as much water as possible.
13. Heat a grill or grill pan over medium high heat.
14. Lightly coat the flesh side of the trout with oil and season with Spice Mix. Place it on the grill or grill pan flesh side down and cook for 3-4 minutes.
15. Flip the trout and cook for an additional 1-2 minutes (or until just cooked through).
16. Place the fregola, brussel sprouts, and parsley in a bowl, stir to combine and then lightly dress with sauce to taste.
17. On individual plates or a serving platter, place the brussel sprout/fregola salad, then top it with the trout and drizzle with a touch of vinaigrette.
RICHARD RUDISILL
Ingredients: ¾ cup fregola pasta 6 small carrots (with stem), halved long ways Drizzle of olive oil Chef Troy’s Spice Mix, to taste 4 brussel sprouts (stems removed and leaves separated) 2 tablespoons fresh parsley (leaves only), chopped 4 rainbow trout filets (skin on) Chorizo vinaigrette, to taste (see recipe below)
e k la The lake’s premier lifestyledestination.
www.lakenormanmagazine.com
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SATURDAYS LangTree Shops, Fashion Trucks, and More!
5PM UNTIL DUSK
pop in.
LAKE NORMAN’S PREMIER S H O P P I N G & D I N I N G D E S T I N AT I O N
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E X P E R I E N C E I T A L L AT langtreelkn.com/events
SocialScene — Out & About —
T JENNIE LENG
The Rock N Run 5K/10K, held in the Birkdale area of Huntersville on Aug. 27, welcomed 248 runners and raised over $7,000 for Little Smiles, a nonprofit children’s charity that helps kids in local hospitals, hospices, and shelters. Pictured here, Kamlesh Chandan (left), president of Rotary Club of Lake Norman–Huntersville, finishes the race.
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Social Scene
by JENN BAXTER
Henry Loudermilk and Anthony Cirillo
Tom Smith, Jeff DiNicola, Aaron LePrell, Kamlesh Chandan–members of Rotary Club.
David Winkle, Skyler Hege, Mike Hege, Mark Gibbons (Commissioner of Huntersville), John Aneralla (Mayor of Huntersville).
Rock N Run 5K/10K The nonprofit children’s charity helps kids in local hospitals, hospices, and shelters, with the help of local doctors, social workers, nurses, and child life specialists. Proceeds also benefited the Rotary Club of Lake Norman–Huntersville.
Jessica Fedorka and Allie Wyman
Cornelius Cultural Arts Group Check Presentation
Case Warnemunde, Wendy Moran, Bill Sahlman, Mike Dixon, Brooklyn Dixon, Katie Dixon, John Aneralla, Denis Bilodeau, Andrew Durstewitz, and Jessica Boye.
The Cornelius Cultural Arts Group Board of Directors presented Huntersville Mayor John Aneralla (and LKN Kiwanis Splashville Park fundraising spearhead) with a check for $12,000 that was raised from this summer’s “Art Works” project. Art Works 2016 was a huge success that illustrated how pieces created by local artists can work with the business community to raise funds for community features such as the LKN Kiwanis Splashville Park at Smithville Park in Old Town Cornelius.
2nd Annual Old Town Cornelius Jazz Festival The 2nd-annual Old Town Cornelius Jazz Festival was held from 4 to 9 p.m. Saturday, Aug. 20 at Smithville Park. The landmark event featured some of the area’s most earthy, soulful, unpredictable improvisers on one stage, as well as a silent auction, food trucks, local breweries, local artisans, and a Kid Zone sponsored by Lake Norman YMCA. Auction proceeds support the Smithville Community Coalition, which helps sponsor a week of summer camp for local qualified applicants.
Bill and Lula Bell Houston
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JENNIE LENG; JESSICA BOYE
Nancy and Michael Archer of the Catawba North Neighborhood Association enjoyed front row seats.
Calvin Edwards Trio
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Dedication of Lake Norman Kiwanis Splashville Park After more than a year of planning, fundraising, and construction, the Cornelius PARC Department and Lake Norman Kiwanis Club dedicated the new Lake Norman Kiwanis Splashville Park on Saturday, Aug. 20, at Smithville Park in Cornelius. Following a ribbon-cutting ceremony, the water was turned on for children to enjoy the 1,300-square-foot of spray zone and 11 water features.
Huntersville Mayor and Kiwanis member John Anerallea, Cornelius PARC Director Troy Fitzsimmons, Cornelius Mayor Chuck Travis, and Smithville Community Coalition leader Lisa Mayhew.
JESSICA BOYE; BILL GUY BILL RUSSELL. PHOTO BY JOHN MCHUGH / OCAID PHOTOGRAPHY
Lake Norman Chamber of Commerce Community Events
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Calendar
calendar compiled by CLAIRE KUHLKIN
THE TOP 5 SEPT. 29 – OCT. 16
“Over the River and Through the Woods”: Join the Davidson Community Players for this story of family and growing up. Follow Nick as he is offered his dream job which would take him far from his childhood home. His loving (and slightly overbearing) family has other plans, though. Great for all ages, “Over the River and Through the Woods” is a perfect evening out for the whole family. 307 Armour St., Davidson. www.davidsoncommunityplayers.org.
OCT. 15
Huntersville Fall Festival: If you’re a lover of fall, now’s the time to celebrate. Enjoy the cooler weather, pick some pumpkins, and enjoy a variety of delicious local food trucks during the fourth-annual Huntersville Fall Festival. And what’s a fall event without hayrides and ponies? Don’t worry, they’ve got you covered for all your sweater-weather needs. This free event is from 10 a.m. to 4 p.m. 13659 Beatties Ford Road, Huntersville. www.huntersvillefallfest.com.
OCT. 21-22
Ghost Walk Haunted Trail: If hayrides and pumpkin patches don’t hit the spot during this ghoulish month, this haunted trail will. The Historic Latta Plantation will be transformed into one of the scariest places in the Lake Norman area when the sun sets. Beware: This outdoor trail is too spooky for children under 8. But if you’re feeling courageous, take your chances with the creatures of the night. Ticket are $10 and the trail is open from 7 to 10 p.m. 5225 Sample Road, Huntersville. www.lattaplantation. org/new-events/2016/10/21/ghost-walk.
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OCT. 1 – NOV. 6
Amazing Maize Maze: Throughout October take the family on a perfect fall outing to the Amazing Maize Maze in Huntersville. This seven-acre maze has over two miles of interconnecting paths that are sure to confuse and delight even the most skilled navigators. That’s not the only attraction you can enjoy during your time at Rural Hill. Be sure to take advantage of their hayrides, mini-mazes, hiking trails, pumpkin patch, and more. 4431 Neck Road, Huntersville. www.ruralhill.net/amazingmaizemaze.asp.
OCT. 1- NOV. 20
Carolina Renaissance Festival: It’s that time of year again! We can already smell the turkey legs and candied nuts. This year will be the 16th-annual festival, featuring outdoor theaters, circus-style entertainers, an arts and crafts marketplace, a jousting tournament, and all the medieval munchies you could dream of. Explore the 325 acres filled with over 100 vendors, artisans, games, and performers, all while feeling like you’ve stepped back in time. 16445 Poplar Tent Road, Huntersville. www.carolina.renfestinfo.com.
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Feature
Pouring In Lake Norman breweries continue growth as community hubs. by SAM PERKINS • photos by LUNAHZON PHOTOGRAPHY
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With eight breweries flourishing in the Lake Norman region between 2011 and 2016, the area’s brewery scene has cemented its own identity, distinct from the one sprawling down old industrial corridors in Charlotte. That success has also fueled business elsewhere in the community, from expanded restaurant taps to craft beer bottle shops, including Crafty Beer Guys in Huntersville. There, the Lake Norman brewers peeled away from the books and the brew kettles to discuss the evolution of breweries in the area.
A Bit of History
Between the 2000 U.S. census and the 2010 census, Lake Norman municipalities saw population increases between 50 and 100 percent. With that influx of tens of thousands of people from other parts of the U.S. came a yearning for a piece of life core to communities elsewhere—local breweries. But the market was not always favorable. Before North Carolina updated its laws in the 2000s, breweries were constrained in what they could brew and where they could sell it. Restricting beer to 6
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percent alcohol limited the styles that could be produced, and even then, on-premise sales were forbidden unless it was a relatively small brewing system attached to an establishment primarily operating as a restaurant—itself a difficult business endeavor. But more styles were soon in production after the alcohol cap was raised to 15 percent, and breweries could focus on their craft.
Pouring In In just five years, eight area breweries have emerged and thrived: Ass Clown Brewing (Cornelius), D9 Brewing Company (Cornelius), Lake Norman Brewing Company (Mooresville), Bayne Brewing Company (Cornelius), Primal Brewery(Huntersville), High Branch (Concord), Cabarrus (Concord), and Ghostface (Mooresville). Each is distinctive in the styles of beer it brews and even in their business approaches. At the roundtable discussion at bottle shop and taproom Crafty Beer Guys in Huntersville, many of the brewers are from as far away as New York, Seattle and—in the case of Crafty Beer Guys owner Kristian Pedersen—Norway. Still, they have lived in the
area for years and eventually yearned for the breweries they once knew—yes, for the beer, but also for the hub where the community could come together and socialize. Because of old state laws, the concept of a community hub and brewery in one was foreign to Lake Norman and really much of the Southeast. What was a brewery? Not a brewpub, but just a brewery. Introducing the Lake Norman community to that concept was the first hurdle, but one quickly jumped on their way to a mutual embrace with the community. “Breweries are not bars,” says Andrew Durstewitz, a New York native and one of three who founded, manages, and brews at Cornelius’ D9 Brewing, which launched in 2013. “When I was a kid, my family owned a bar, and you know the first thing I said after 10 years of growing up next to a bar? ‘I’ll never own a bar.’ You know how many bar fights I saw? And here I am owning a craft brewery. I spent a lot of time with townspeople coming in and going, ‘What is this? What is a brewery?’ What they mean is, ‘What does this mean to the community?’ People are coming in to have a social experience and enjoy a locally produced product. It’s a very different model than a typical bar model.”
Rather than millennials who pack (as well as own and operate) breweries in the South End and NoDa corridors, the Lake Norman market and its brewers are often middle-aged and settled with children. As a result, the Lake Norman breweries are markedly kid friendly. The brewers say they’ve been asked to host everything from bounce houses to church services. Still, the Lake Norman breweries serve as community destinations not just for socializing, but also for events, from parties to wedding receptions. Some—like Cabarrus and High Branch in the century-old Gibson Mill in Concord—revitalize the community hub that was the mill. And finally, these breweries are proud to showcase the arts—musical, visual, and culinary, both in special food events and, of course, brewing. Steve Steinbacher, managing owner of Cabarrus Brewing, which opened in March 2016, had seen firsthand what breweries could become. He moved from Seattle to Charlotte in 1995. “In Seattle, there were breweries everywhere,” he says. “You went, and it was a destination. In Charlotte, there was The Mill, SouthEnd Brewing, Dilworth; Lake Norman [Brewing] (a previous iteration) was the only company up here. They were all restaurants. The only brewery
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that wasn’t a restaurant was Johnson, and they didn’t have a taproom. You could go and sample beer and take a tour. They really weren’t destinations. On the West Coast, they were destinations.”
The Art of Brewing Brewers are chefs of their craft. Ingredients expand far beyond just water, malt, hops, and yeast. Nor is fruit the only addition. Vegetables, spices, barrels (for aging), and varieties of malts, hops, and yeasts all infuse different flavors and contribute to endless possibilities. And just as at any restaurant, expect regular dishes as well as rotating specials. “We’re constantly experimenting and coming up with new recipes. That’s the energy of craft beer: we can experiment and do different stuff and not have to conform,” says Mike Prascak of Lake Norman Brewing.
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Staying true to one’s own style of culinary art in a commercial market, however, is a delicate balance, according to Durstewitz. “IPAs are not our core wheelhouse. There is a little bit of a marketbased decision to say, ‘Listen, you know that is one of the larger markets.’ Tropical [IPAs] have come in, so we’ve leveraged our portfolio to tune to that market a little bit. To be a smart brewer you have to have products that are going into each of the core areas, but then you have to really say, ‘Now, where am I going to be the trailblazer?’ You still have to decide what is your version of something in that market.” “Yes, there is that beer you just want to slam because you just got done mowing the lawn, but I also think there is that beer you just want to sip because you’re eating a filet or nice swordfish. A good brewery is capable of addressing each one of those markets. One approach has been to incorporate some of the same malts, hops, and yeasts used in national beer brands to create palatable,
accessible beers for those just getting into craft beer. It’s not all hoppy. Still, everyone agrees that quality is a foregone conclusion as the key to even having any potential for success. “There’s plenty of room for great beer, but not a lot of room for mediocre beer,” says TJ Creighton of High Branch.
The Business of Brewing Looking at the past five years, to call the boom of breweries synergistic or momentous would be an understatement. In addition to the eight breweries north of Charlotte, the Queen City itself has seen 18 breweries open since 2009. A half-dozen more have opened in counties just over the Mecklenburg County line. More are on the way. Only one—Four Friends, challenged in part by its location near Carowinds—has folded. “Why do six auto manufacturers have their lots next to each
other? It’s because the consumer is going to make six stops, and they’re all going to benefit,” says Prascak. Ass Clown, D9, Primal, and Crafty Beer Guys all stretch along N.C. 115. Durstewitz sees the momentum that creates. “I’ll talk to someone and ask, ‘What’ve you been up to tonight?’ ‘Oh, I was just at Primal, or going to Primal or going to Ass Clown. We’re on a trip of breweries.’ I hardly hear, ‘This is our only place tonight.’” Pederson of Crafty Beer Guys, who also owns restaurants, adds that the momentum has carried elsewhere, too. “It truly is moving with ‘local,’” he says. “When we’re talking about bringing in more breweries, it actually brings in an excitement to the restaurant and the bars. When Cabarrus opened up, it was my bartenders, my general managers who were all saying, ‘Hey when are we getting their beer?’ Why are you asking me? Call them. They’ll be more than happy to bring it to you. The community craves that. All our beer is less than 14 days old. Customers know that. They come there for
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those reasons. They’re excited when they see new stuff.” Local food has thrived in parallel with local beer. While no longer chained to operating within a restaurant (the brewpub model), as state law once forced brewers to do, brewery patrons also want food. And while some breweries offer snacks and small plates, patrons have also enjoyed the rotations of food trucks—or just bringing in their own food, as many breweries allow. Ghostface operates in conjunction with a pizza restaurant, and Cabarrus is looking to expand its food options.
United Brewers The unity of brewers is especially strong and working to preserve that momentum. Not all of these brewers and owners had met, prior to the roundtable. For almost two hours, there is discussion,
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joking, thanks, and praise. They brought some of their own beer to share and sample. Some brewery taprooms even feature beers from other breweries. “When we came out, we only had four or five beers,” says Ghostface owner and brewer Mike Cuddy. “I went to his taproom, got some beers. Ray (Steimel of Primal) helped us out, grabbed some beers, and had some guest taps. So, I can finally return your kegs.” “We’re not in competition for the numbers side of the business,” David Hoy of Primal adds. “It’s more about the flavor of the beer. It’s a friendly competition.” Cabarrus and High Branch are located a literal stone’s throw away from each other in Concord’s Gibson Mill. The proximity works because the two complement each other, representing opposite ends of the beer spectrum. Cabarrus Brewing’s interior is reminiscent of a German beer
hall, with large wooden tables, a look easy to integrate with the wood of the mill. They pour various ales that are palatable to those not used to craft beer. Over at High Branch, Creighton brews up IPAs, sours, and barrel-aged beers—relatively bitter, tart, and strong styles, respectively, but revered by passionate craft beer drinkers. Still, the proximity encourages the community to explore the spectrum. The brewers joke about how with customers walking between the breweries, High Branch and Cabarrus even have to walk the parking lot to return glassware to each other.
Sustainable Growth? One question asked during the roundtable is: Can this brewery growth be sustained? All say they have been asked this repeatedly. But the numbers don’t lie.
“Despite a decade of success, I still get calls asking if the current growth in the craft industry is a bubble,” says Bart Watson, a Ph.D. economist for the Brewers Association (BA). “I’m going to start by arguing that the U.S. actually doesn’t have as many breweries as one might expect given the current level of craft sales.” The BA notes that as of June 30, a record 4,656 breweries were operating in the U.S., an increase of 917 breweries over the same time period of the previous year and the first time the number of breweries exceeded the peak number prior to Prohibition. Approximately 2,200 breweries are in the planning stages. While overall beer sales declined 0.2 percent in 2015, craft beer sales grew 12.8 percent and now claim 12.2 percent of overall beer sales. The Lake Norman area has been especially alluring because even now, there remains open space. “Our model was to be in an area where we could make a reasonable amount of money from
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the taproom but have the cheapness of the square footage and the access for trucks and other things to be able to do the manufacturing, which was the target of building our brewery,” says Durstewitz. The community continues to fuel growth for breweries like D9, which has already moved once and expanded their new facility twice. They are fermenting seven times as much beer as two years ago. The Lake Norman area—surging from zero to eight breweries in five years—appears to be at the forefront of this growth. There is discussion of more breweries. And with the area expected to continue to grow by tens of thousands of people in upcoming years, it’s not a difficult concept to swallow. LNM
home design dedicated to showcasing charlotte’s distinctive homes
every saturday in the
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Feature
The State of Beer NorthCarolinaisanup-and-comerintheworldofcraftbeer,thankstotheinfluxof breweriesandtaproomsincitiesacrossthestate.Herewetakeyouonabeerroad trip across North Carolina—including a few detours along the way. byKATIECOLEMAN
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Asheville
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Aloft
Buxton Hall
PHOTOS COURTESY OF EXPLOREASHEVILLE.COM; BREN PHOTOGRAPHY; ASHEVILLE BREWING COMPANY
Start your journey to the west in Asheville, arguably the most saturated city in the state for beer drinkers. Stumble your way through South Slope to make the most out of a short jaunt here. Make your home base the Aloft Asheville Downtown, a literal stone’s throw from Wicked Weed’s brewery and bottle shop. The hotel is centrally located for all your exploring needs, meaning you can park your car when you check in, and you won’t need it until you leave town. Aloft features eclectic décor with modern accents—a perfect match in downtown Asheville. Plus, the hotel fosters two puppies, available for guests to play with in the second-floor lobby. The hotel is also pet friendly, if you choose to bring your furry friend along for the journey. Within the surrounding blocks of the hotel await Wicked Weed (both the brewery and pub and the Funkatorium), Bhramari Brewhouse, Asheville Brewing Company, Hi-Wire Brewing, Burial Beer Co., Green Man Brewery, and Catawba Brewing Co. Most beer drinkers are familiar with the big names in Asheville like Wicked Weed, Green Man, Hi-Wire, and Catawba—all of which are readily available in local bottle shops—but it’s another experience to visit the brewery. The taprooms will offer smaller batches that aren’t distributed, and you’ll get to ask the staff for recommendations and try something new. Wicked Weed allows visitors to explore the lower-level brewery, in addition to a bottle shop and retail location that stocks their labels (go here to pick up “whales,” or rare bottles). Right behind Wicked Weed sits Lexington Glassworks, a working glass-blowing studio and gallery, plus bar. The studio hosts a “Hot Glass, Cold Beer, Live Music” event on the first Friday of the month, featuring live demos, local beer, and a food truck. Nearby is Bhramari Brewhouse, a great lunch location with a side of a flight. The brewery includes an infusion on the beer menu—the Carolina Common run through fresh ingredients like habanero peppers and mangos. Go onward and you’ll run into Asheville Brewing (features a restaurant and known for its flagship Shiva IPA), Hi-Wire (who did a collaboration beer with Birdsong Brewery in Charlotte), and Green Man Brewery (look for traditional English-style ales at one of the state’s original breweries). Don’t skip out on a trip to Burial Beer, a hidden gem that doubles as the local’s hangout. This Asheville favorite is perfect for trying out farmhouse ales. Order food from Salt & Smoke on location, and look for news on the brewery’s expansion. Before heading back to your lodgings to recover, a stop at Buxton Hall is mandatory. Buxton Hall Barbecue has made its way to several best-of lists since opening— and for good reason. With a prime location in South Slope, a great beer list, and a killer menu of smoked meats and upgraded Southern staples, Buxton Hall is the best way to cap a night in Asheville. And if you still haven’t had quite enough beer at this point, Catawba Brewing is right next door. www.exploreasheville.com
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in Asheville, check out some of the new and notables: Sierra Nevada’s new location, New Belgium’s new location, and Highland Brewing Company. Also check out Wedge Brewing Co. in the River Arts District.
Asheville Brewing Company
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Greensboro For the next stop on the list, head east to Greensboro. While most wouldn’t think of Greensboro as a beer hub, the city’s location in the Triad and being home to a few big names make it worth the stop. The smaller craft breweries make it worth the stay. Make your trip a classy one by booking a night at the O. Henry Hotel. This locally owned property harkens back to another era with top-notch hospitality, custom furnishings, and original artwork that adorns the walls. The wood paneled walls in the lobby feel at once cozy and elegant. From the O. Henry take a short drive to downtown Greensboro for dinner and a pint at Natty Greene’s Pub & Brewing Co. Known as “Greensboro’s Brewery,” the brewpub offers a great alternative to traditional bar food and a rotating selection of small batch brews you’re not likely to find outside the city. Be sure to try the barrel-aged options for something different from the usual Buckshot and Wildflower brews easily found across the state. The remaining breweries in Greensboro can be hit in a straight shot starting at Gibbs Hundred Brewing Co. This brewery is meant for friends to come out and stay a while. With events like food trucks, pub trivia, and yoga, there’s no shortage of reasons to stick around for another pint—including the variety of brews from scotch ales and session IPAs, to an ESB and an imperial Berliner weisse. Next stop is Joymongers Brewing Co., a brewhouse focused on small batches for the taproom rather than distributing across the state. Aside from a few bottle shops and bars, you won’t find Joymongers’ brews anywhere else. Don’t forget to meet Bubba, the Joymongrel, when you stop by. Head to nearby Preyer Brewing Co., housed in a large space with ample seating and windows into the business next door. Always on tap include brews like the Lewis & Krunk west coast style IPA and GSO-zuh gose ale. Limited releases include the Rye-Ku pale ale and a thai chili and lemongrass ale coming soon. Pig Pounder Brewery rounds out the Greensboro list with traditional English style ales and a fun bar (it was open mic night when I went). Grab a flight including the Extra Special Pig, Snout Stout, and the Punk Piggy and enjoy it on the patio. www.visitgreensboronc.com
O. Henry Hotel
PHOTOS COURTESY OF GREENSBORO CVB
Natty Greene’s
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Right outside the city is Red Oak Brewery, on the way to Raleigh. Tastings and tours are offered on Fridays at 3 p.m.
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Raleigh
Fortnight Brewing
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Raleigh Beer Garden
PHOTOS COURTESY OF GREATER RALEIGH CVB AND VENDORS
Our capital city isn’t slacking in the beer department. Whether in Raleigh, Cary, or the surrounding suburbs, the Triangle has some big contenders in breweries and beer bars. Make home base the Mayton Inn on Academy Street in Cary. This property goes to great lengths to be sustainable and still looks as chic and modern as any major hotel brand. Each room features a different color, and even the furniture is made locally. Revive yourself on the halfway point of your road trip at the inn’s spa. No beer trip to the Triangle is complete without a visit to Raleigh Beer Garden. With more than 350 beers on tap, here you can catch up on any N.C. beers you may have missed. When the weather’s nice hang out on the patio with a pint (or two). As far as bottle shops go, you won’t find a shop with a better vibe than State of Beer. Come for the draft list and gourmet sandwiches, and stay for the vinyl jams and good company. You’ll find many N.C. brews in cans and bottles to take on the remainder of your journey. Feel the Raleigh pride at Raleigh Brewing, a brewery and taphouse decked out in murals dedicated to the City of Oaks. Taste some history in this establishment, as it’s the first female-owned brewery in the state. Be sure to taste Kristie Nystedt’s (owner) favorite brew, Hell Yes Ma’am. Take a drive to the warehouse district to visit Crank Arm Brewing, which opened in 2013, with the help of a Kickstarter campaign. This spot is especially of interest to cyclists, as it actively works with Oaks & Spokes, a group promoting bicycling culture, and Triangle Spokes Group, which raises money to deliver new bikes to needy children. It should come as no surprise that this brewery hosts a weekly bike ride starting at the brewery. After a ride try some of their brews made with local ingredients like the Holy Spokes Smoke Porter made with Videri Chocolate Factory chocolate or the Blood Orange Hefebiken featuring blood orange juice from Happy+Hale. Clouds Brewing is relatively new at 1 year old, and the brewery gives you control over the taps. The restaurant and bar is known for The Downpour, a self-serve beer wall with 10 rotating taps. Patrons open a tab and get a bracelet that lets them activate the taps. You only pay for what you pour. www.visitraleigh.com
While staying in Cary, check out downtown’s beer scene at Bond Brothers Beer Company, a group of homebrewers that upgraded to a full-scale brewery. Also worth the walk is Pharmacy Bottle Shop, a new craft beer bottle shop house in the old Mitchell’s Pharmacy. It offers 16 taps and is dog friendly. For traditional English ales, head to Fortnight Brewing in Cary, whose core brews use only English grown ingredients and yeast. Nearby Chapel Hill is home to Carolina Brewery and Top of the Hill Restaurant & Brewery. Durham is home to some big names in the brewery scene like Fullsteam Brewery and Ponysaurus Brewing Company.
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Wilmington
Flytrap Brewing
Flytrap Brewing
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PHOTOS COURTESY OF WILMINGTON AND BEACHES CVB; BRIAN LANTZ; AND VENDORS
Finish off your road trip of beer on the coast, where you can recover by the ocean. Downtown is flourishing with a brand new beer scene—most of the breweries are under 2 years old. Downtown is where you’ll want to stay to maximize your time. The Wilmingtonian is perfect for a stay, with fully appointed condo-style suites in a fully restored locale. Park your car and forget it as most places of interest are in walking distance. Hit up downtown’s original pub and brewery, Front Street Brewery. Opening in 1995, Front Street Brewery was the city’s first microbrewery. Stop in for lunch and a flight—the pub keeps 10 brews on tap. Get a thorough crash course on Wilmington’s beer scene with the Port City Brew Bus. Make a reservation on the Downtown and Midtown Sampler tour to visit three breweries (typically Waterline Brewery, Flytrap Brewing, and Wilmington Brewing Co.). Waterline is the Port City’s newest brewery, located under the Cape Fear Memorial Bridge. This newcomer has six flagship brews, including a red that comes highly recommended. Flytrap Brewing, located in the Brooklyn Arts District of downtown Wilmington, specializes in small batch American and Belgian style ales. The taproom features the works of local artists and the brewery participates in the 4th Friday Gallery Nights with rotating exhibits. In addition to its own brews on draft, Flytrap also offers guest taps featuring other local beers, wine by the glass and bottle, food trucks, and a selection of appetizers and snacks from the Veggie Wagon. Wilmington Brewing Company, located in Midtown, is a one-stop-shop for homebrewers and beer enthusiasts. Stop by the taproom to grab a pint from their extensive list of brews, or go by Wilmington Homebrew Supply to get everything you need to make your own. While downtown, swing by Ironclad Brewery, which recently added a new head brewer in self-proclaimed beer wizard Laren Avery. Housed in a restored 1920s era building, Ironclad is making a name for itself with inventive new recipes including a Gruit (rarely seen in other breweries in the state) and a fullflavored Chai Brown. Wrap up a stay in Wilmington with dinner reservations at the critically acclaimed PinPoint Restaurant. Led by Chef Dean Neff, PinPoint’s menu pulls from Southern tradition with Gullah influences. The oysters are a must, as is the Mill’s Family Farm beef tartare and the cured N.C. yellowfin tuna served with shisho-wrapped grilled watermelon. For main dishes, take advantage of the proximity to the ocean and order local catch. Save room for dessert—it’s totally worth it. Go with the flourless brownie sundae (made with house-ground walnut flour), it’ll ensure your road trip ends on a high note. www.wilmingtonandbeaches.com
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Other notable places to visit while in Wilmington include Broomtail Craft Brewery (specialty cask-aged brews and sours), Good Hops Brewing in Carolina Beach (English style session ales), and New Anthem Beer Project, set to open a taproom downtown by the end of the year.
Waterline Brewery
Ironclad Brewery
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PREFERRED VENDORS SECTION
TheList BITES AND SIPS A special advertising section showcasing some of the lake’s top dining and drinking destinations.
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PREFERRED VENDORS SECTION
Dressler’s Birkdale is the original Dressler’s restaurant. With quality food and a warm, friendly atmosphere, many guests as well as members of the staff have been with the establishment since it opened. Guests can choose from a great cocktail menu or an extensive wine list and, during the summer, Birkdale Village provides live
D RESSLE R’S BIRKDAL E V ILLAG E 8630 Lindholm Drive, 1A, Huntersville 704-987-1779 www.dresslersrestaurant.com
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PREFERRED VENDORS SECTION
Epic Chophouse is a local treasure, offering exquisite steaks and seafood, specialty cocktails, and an atmosphere like no other at the lake. Perfect for any day, any reason, or just relaxing at the bar with friends old and new. Epic Chophouse offers an unforgettable elegance and energy. Nightly features, a vast selection of wines, delicious meals and outstanding service all combine to create a truly epic dining experience. 56
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EPIC CHO PH OU S E 104 S. Main St., Mooresville 704-230-1720 EpicChopHouse.com
PREFERRED VENDORS SECTION
Discover a new view of BBQ that’s authentic and true, yet thrillingly new. All of Smoke Modern Barbeque’s meats are slow smoked every day over hickory and fruitwood. Its tender brisket is served sliced. Its premium pork and white meat chicken are handpulled—never chopped or shredded. Grab a beer, choose from an extensive collection of bourbons or hand crafted cocktails, and kick back and relax in an
SMOK E MO D E R N BARBE QU E 16710 Birkdale Commons Pkwy., Huntersville 704-896-0233 Reservations: www.smokemodernbbq.com Catering: birkdale@smokemodernbbq.com
ambiance that’s anything but barebones. OCTOBER 2016 lakenormanmagazine.com
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Mestizo Contemporary Mexican Cuisine makes guests feel as though they are home. The Latin music that fills the restaurant is always happy and lively. Margaritas served at Mestizo are its most popular drink and come in a variety of flavors using real, smashed fruit.
MESTIZO CO NTEMPO RA RY MEXICAN CU ISIN E 121 N. Main St., Davidson 704-997-5933 www.mestizocontemporarymexican.com www.facebook.com/MestizoDavidson
202 North Main Wine Shop & Music Room has a warm, cozy atmosphere where guests are able to enjoy fine wines and craft beers from around the world. Every Friday and Saturday night, there is live music beginning at 9 p.m. Plus, salsa dance lessons with a live band on some Saturday nights begin at 8 p.m.
2 0 2 N ORTH M A I N W IN E SHOP 202 N. Main St., Mooresville 704-663-5445 www.202wines.com
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The Harp & Crown is a beautiful, traditional English and Irish Pub with a cozy atmosphere. It has great nightlife featuring live music on its large, modern patio. The pub also has an eclectic beer, wine, and cocktail selection to go with its fresh fish, steak, chicken, pasta, and Irish and English traditional dishes. If you can’t
THE HARP & CROWN 19930 W. Catawba Ave., #130, Cornelius 704-892-9641 www.theharpandcrown.com www.facebook.com/theharpandcrown/?fref=ts @theharpandcrown
make it at night, lunch and brunch are also served. OCTOBER 2016 lakenormanmagazine.com
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Lakeshore — Cuisine. Arts. Travel. —
Farm to Storefront A husband-and-wife duo expand their butcherybusinesswithanewretaillocation. by JENN BAXTER
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Cuisine
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Wild Turkey Farms, a familiar name “We [also] plan to offer some special at the Davidson Farmers Market, will local items such as ostrich, trout, milk, open the doors to its new retail location, cheeses, butter, a small selection of Carolina Craft Butchery, this October. artisan burger and hotdog buns, as well The store will be part of the recently as a small selection of local veggies,” constructed Linden Project, located at says Menius. 605-B Jetton St. in Davidson. The shop will be a whole animal The store will be an extension of butchery, meaning they will bring in the farmers market, says owner Lee whole animals and fabricate all of the Menius. “We hope that we can provide cuts and grind all of the sausages inthe local connection to the food system house. that people come to the farmers market “This allows us to promote partnering to find, but only with a much more farms and have complete transparency Lee Menius and his wife, Domisty, with their convenient time frame, which hopefully in our sourcing and production practwo kids, Rosty and Charlie will make local foods more accessible and tices,” he says. appreciated.” “Not only do we plan to offer high-quality products, but As one of the founding farms at the Davidson Farmers shopping with us will help keep consumers’ dollars in the Market, Wild Turkey Farms has offered high-quality meat local economy, not back to a corporate headquarters or a products to customers since 2008. In 2015, Lee and his large feedlot in the Midwest like at larger grocery stores,” wife, Domisty, stopped participating in the market in order says Menius. “We plan to pay fair wages to our employees to spend their summers with their two boys, Rosty, 13, and and above market prices to our suppliers.” Charlie, 10. Although they already work with several restaurants in “We’ve been raising and selling beef, pork, and chicken the area, including Fork!, Kindred, and Block & Grinder, to our customers since 1998,” says Menius, 42. “I’ve been Menius says they also hope to expand their connections butchering animals since I was 14, when we used to help with the community as well. with old-fashioned hog killings at area farms. I’ve been “We owe much of our success to the supporters of the lucky enough to meet and train with some of the best Davidson Farmers Market (DFM) since 2008, and we hope butchers in North Carolina and the country.” that we can support DFM by offering an additional market This new shop will allow them to expand on and improve for its vendors to market through,” he says. the tradition they started at the farmers market by proThe projected hours for the new store will be 11 a.m. to 7 cessing fresh products in-house. p.m. Wednesday to Friday, 9 a.m. to 3 p.m. on Saturday, and The shop will feature Wild Turkey Farms’ pasture-raised 11 a.m. to 3 p.m. on Sunday. Berkshire pork, free-range eggs, and lamb, as well as local For more information, go to www.carolinacraftbutchery. pasture-raised beef and chicken from other small farmers. com or www.facebook.com/carolinacraftbutchery. LNM
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Arts
D EL IGHT FU L TURN Concord-basedartistandcuratorbringsinternationallyrecognized turned wood sculptures to the Gantt Center. by MICHAEL J. SOLENDER
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PHOTOS COURTESY: HARVEY B. GANTT CENTER OF AFRICAN AMERICAN ART + CULTURE
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Concord resident Charles Farrar has an unabashed love affair with wood. An acclaimed wood turner, he works wooden “blanks” using a lathe, hand tools, and a sophisticated finishing process to create museum-quality art. “It’s very much a tactile experience for me,” Farrar explains about his infatuation with the medium. “Wood begs to be touched and felt and caressed. It’s not just colors, but aromas as well capturing my attention.” He’s best known for hollow vessels with ornate finials and fluted bowls with near glass-like high gloss appearance. His recent “hammered wood” series features deep, naturally colored vessels richly textured with dimples resembling honeycomb patterning. Farrar’s preferred medium is maple indigenous to the Carolinas. “I like to work with Box Elder Maple, Sugar Maple, and specialize with woods that have burls, knots, and irregular grain patterns,” says Farrar. “These woods have character and voice.” Farrar, 69, is a sought-out speaker and educator, teaching classes in wood art at the John C. Campbell Folk School and the Arrowmont School of Arts and Crafts. His work has been exhibited throughout the U.S. and is held in many collections including Bank of America, the Danville Museum of Fine Art, the David Geffen Playhouse, The White House, and the Archbishop of Canterbury.
Fire-breathing Dragon “When I was 12 years old,” Farrar recalls, “I found a 3-foot piece of heavily weathered wood I imagined being a fire-breathing dragon. This piece of wood held a place of honor as a cherished art piece in my parent’s home for more than 30 years, and I have a remnant of that ‘dragon’ to this day.” Farrar’s fascination with wood as an art form blossomed in the late ‘80s after he acquired his first piece of turned wood for Cashiers, N.C.-based artist David Goines. “I became hooked, and Goines was kind enough to share his process with me and show me how he worked,” Farrar says. “The same day I visited his studio in the mountains I stopped off at Sears, purchased a small lathe and some hand tools, and spent more than $800—a great deal of money at the time.” The investment paid off as Farrar turned his hobby into a vocation, extensively researching the emerging field of wood turning, befriending internationally recognized experts in the field, and creating his own highly sought after work. “I met Charlotte gallery owner B. E. Noel in 1996 and held my first solo exhibition at her gallery in 1997,” says Farrar, who retired from a corporate management career with BellSouth two years earlier.
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“Shaping the Vessel: Mascoll + Samuel” Not merely content to show his own work, Farrar has great interest in bringing the beautiful work of others to the forefront. Last year, he approached David Taylor, president and CEO of the Harvey B. Gantt Center of African-American Arts + Culture, about exhibiting the work of two preeminent wood turners, John Mascoll and Avelino Samuel. These internationally recognized artists, each hailing from the Caribbean Islands, are long known to Farrar as friends and colleagues. He saw the Gantt Center as a wonderful platform to showcase their work and bring wood art onto a prestigious stage. The Farrar-curated exhibition, “Shaping the Vessel: Mascoll + Samuel,” opened in July at the Gantt Center and features 10 intricate pieces from each artist, as well as four selected works by Farrar. “It was really a no-brainer,” says Taylor on the decision to hold this exhibition. “The work is world class and captivates all who experience it. We’re in conversations with other cultural institutions across the U.S. interested in hosting the exhibit after we close in January of 2017.” Visitors to the exhibit are taken by the intricate level of detail, enhanced natural beauty of the exotic woods used, and the vibrancy of color and texturing, in many cases simulating that of fine ceramics. “I’m very excited to show their work here,” says Farrar. “There is no such exhibition of this quality and magnitude anywhere in the U. S. People need to come and experience this stunning work.” Shaping the Vessel: Mascoll + Samuel—through Jan. 16, 2017. Harvey B. Gantt Center of African American Arts + Culture. www. ganttcenter.org LNM
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Travel
Relax & Renew Escape to this luxe island getaway for blissful days by the waves.
PHOTOS COURTESY OF THE ST. REGIS BAHIA BEACH
by SARAH CROSLAND
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If you’ve ever caught a flight to the Caribbean island of Puerto Rico, then you understand its allure for Charlotte travelers. It’s a mere 3.5-hour direct trip to San Juan’s modern airport, but the crystal-clear waters and colorful buildings as your plane descends make it feel worlds away. And while no passport is necessary (it’s a U.S. territory), tropical breezes and a distinctly island vibe give the feeling of an exotic getaway. It’s a place you can easily escape for a weekend—but you’ll inevitably want to stay longer. For the ultimate island escape, book your stay at The St. Regis Bahia Beach. The secluded destination, which was once a coconut plantation, is nestled between the El Yunque National Forest and the sea, and is only a 30-minute
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The Robert Trent Jones Jr.-designed golf course at Bahia Beach features both ocean and mountain views from its pristine fairways. drive from historic Old San Juan. But its real appeal comes in that it’s not particularly close to anything. Set on 483 lush acres, the resort is surrounded by forests, rivers, and ocean. And the 139-room property embraces its rainforest setting with a verdant landscape filled with flowering plants, fountains, and palms. On the way to their rooms, guests wind through the jungle on planked boardwalks past brightly colored birds and precocious iguanas. And while the rooms themselves are beautiful, with dark beams offset by creamy white décor, you won’t want to be inside for long. Stepping onto your private terrace with its views of the palm-studded pool and the ocean beyond is certain to lure you to explore. There’s no shortage of opportunities for outdoor activities around the resort. More than 65 percent of the property is preserved as green areas, sanctuaries, and nature trails. You can spend hours walking
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through mangroves and alongside smooth lakes without even leaving the property. Those seeking a challenge can bike or kayak around the resort. For the adventurous, there are zipline tours less than 20 minutes away in the nearby rainforest. And, of course, there are the resort’s two top outdoor draws: its pristine two-mile sandy beach and the luxe Robert Trent Jones Jr.-designed golf course, complete with its requisite ocean and mountain backdrop. Everything at Bahia Beach, though, is designed to help you relax and slow down. Mornings are meant for meandering over to what the resort calls its Plantation House, where you’ll find freshly brewed coffee, perfect for sipping on one of its breezy porches. Spend a lazy day around the lagoon-like pool where you can take the occasional dip before pausing for lunch at the bright and airy Seagrapes restaurant. Its grilled mahi tacos taste especially fresh when you’re taking in the turquoise sea views from your table. And be sure to set aside some time one afternoon to indulge in the resort’s Remede Spa. This serene
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Fern’s menu includes traditional dishes and savory seafood options, but don’t skip the signature avocado pizza.
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spot offers a sense of escape all its own. Fountains and lush plants fill the open-air relaxation area where you can soak under warm waterfalls or plunge into refreshing pools as you wait for your treatment. For a euphoric island indulgence, reserve one of the beachside massages where the sound of the nearby waves is likely to lull you to sleep under your therapist’s expert touch. Evenings at the St. Regis offer a chance to unwind in luxury. Nights begin with a traditional champagne saber toast on the front lawn, where guests mingle over flutes of the sparkling drink as the sun sets. Plan on at least one dinner at Fern, an opulent Latin fusion restaurant on the second floor of the Plantation House with sweeping views of the lawn and beach beyond. The Jean-George Vongerichten restaurant features many of the famed chef’s most notable dishes. Don’t skip the avocado pizza, which is topped with delicate
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It’s impossible to find a seat with a bad view at Bahia Beach. Poolside and terrace lounges offer ocean vistas, while the resort’s freshwater lake features a sweeping mountain backdrop. slices of avocado, and the bright flavors of fresh jalapeno, cilantro, and lime. If you prefer your dinner with more of a coastal vibe, catch a golf cart down to Molasses. The chic beachside restaurant offers a taste of local cuisine with plenty of seafood options. And be sure to try the traditional Mofongo, a hearty mix of mashed plantains, caramelized onions, peppers, and salsa with your choice of meat. Picking the perfect way to end your day at Bahia Beach may be your vacation’s most difficult choice. There’s a cozy outdoor fireplace where children gather for story time and s’mores. And the bubbling oceanside hot tub beckons from beneath swaying palms. But simply sitting on your terrace surrounded by the soft symphony of the chirping coqui frogs and distant crashing waves is the perfect lullaby for ending a day in this secluded spot. www.stregisbahiabeach. com LNM OCTOBER 2016 lakenormanmagazine.com
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Snapshot photo by KATHY SWANSON
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redell County resident Kathy Swanson took this photo from her deck off Clark Cove Road, next to Lake Norman State Park. The view from her home shows the main channel with Catawba County on the opposite side of the lake. Swanson took this photo on a late August night and says, “After a heavy downpour of rain, the sun returned just in time for this beautiful sunset.�
Send photos for consideration to kcoleman@charlotteobserver.com
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