Lake Norman Magazine - May 2016 by Katie

May 2016 $3.95

Farm to Fork A day in the life of Fork! restaurant’s Tim Groody

Plus: DINING ON DAVIDSON’S RESTAURANT ROW SWEET SUMMER TREATS! FROZEN CUSTARD AT THE LAKE THE LATEST TASTE OF CHARLESTON

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Contents — May 2016 —

14 EDITOR’S NOTE

We love sharing something we loved from ‘back home’ and introducing a product to the area that a lot of people have either never had or haven’t had since they were little.”

16 LAKEVIEW Foodie favorites and website news

19 LAKEFRONT 19

Retail Details

—Annsley Ehret, owner of Whit’s Frozen Custard in Davidson (page 73).

Concord Mills gets a makeover

Summer Plans What to do this month

22 Q&A Sherry Pollex talks Catwalk for a Cause

24 Recipe Learn how to make a southern staple

Social Scene Chamber events and fashion shows

32 Calendar The top five events this month

34 FEATURES 34

Restaurant Row How Davidson’s culinary scene developed

Farm to Fork A day in the life of Chef Tim Groody

Mindfully Fit Shabaka Amen shares his plant-based philosophy

71 LAKESHORE 71

Sweet Treat Frozen custard comes to Davidson

A Page-Turner First Book Charlotte spreads the joy of reading

May 2016 $3.95

Lowcountry Charm

Farm to Fork

New tastes of the South

A day in the life of Fork! restaurant’s Tim Groody

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83 BUSINESS UPDATE

Plus: DininG on DAviDson’s ResTAuRAnT Row

88 SNAPSHOT

sweeT summeR TReATs! FRozen CusTARD AT The LAke The LATesT TAsTe oF ChARLesTon

On the cover Colorful swiss chard is one of the many fresh finds at Atherton Market in South End, which Chef Tim Groody visits for fresh ingredients. Photo by LunahZon Photography

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Editor’s Note

Katie Coleman, Editor kcoleman@charlotteobserver.com

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LUNAHZON PHOTOGRAPHY

I think I may have mentioned this before, but I really like food. From cooking it myself to trying new dishes, I’m always up for it—including taking the necessary Instagram photos. So I’m excited when our annual food issue rolls around. This year I jumped at the chance to shadow Chef Tim Groody of Fork! for a Saturday. Together with Jeremy Deal of LunahZon Photography, Chef Groody took us through the steps of planning his daily menu, from the farmers’ markets to the finished product. It was a very early start—about a 5 a.m. wakeup time for me—in order to meet my photographer and then drive together to the Matthews Community Farmers’ Market by 8 a.m. Neither Jeremy nor myself is a morning person, but the early start was worth it. It was enlightening to see a chef who takes organic and natural foods seriously inspect produce and meats by regional farmers, and ultimately deciding what to serve his customers. We met with tons of vendors with great products. I don’t think I’ll find better cheese than what I tried from Coldwater Creek Farms that day. The pride in their product was palpable, from each booth at each market we visited. And for good reason—I’d rather eat food from a farmers’ market than a grocery store any day. It all came together in Fork!’s (rather small) kitchen where Chef Groody took the day’s ingredients, along with some additions from the restaurant’s garden, and created a starter for the daily menu. Seeing what happens behind the scenes, including the attention to small details, really helped me appreciate the finished product more. When a chef goes through markets with a discerning eye and creates something simple yet delicious, it’s just better. So with this issue, we took a look at how the food we eat actually gets on our plates. With the amount of markets we have in the area, there’s no reason we can’t also buy local and be conscious of where our food comes from. See all the pictures from my day with Chef Groody on page 38.

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Lakeview

Targeted Publications Division of The Charlotte Observer, A McClatchy Publication

— Connected —

ANN CAULKINS

Web Exclusives

Publisher

Our website has a new look! Be sure to check out www.lakenormanmagazine.com for all of our print content, plus online exclusives, expanded photo galleries, and video interviews. To stay up to date with all that’s going on around the lake, be sure to sign up for our twice-a-month newsletter on the new website.

SARAH CROSLAND Executive Editor KATIE COLEMAN Editor CAROLINE PORTILLO Associate Editor TRACIE STAFFORD Creative Director

Foodie Favorites Who doesn’t love an Instagram feed full of pictureperfect food? There are a few people around the lake posting drool-worthy food photos that are worth a follow. These are our favorites.

ZOE GILLESPIE Special Sections & Magazine Lead 704-358-5423 TONIA BARRINO Account Executive

@forkcornelius: farm-to-table destination in Cornelius that showcases what’s fresh and on the menu (learn more on page 38)

@justinbsamson: pastry chef at Kindred Restaurant and a contributor for Food Network and Charlotte Today

@jenny_brule: a local food writer and TV chef who posts photos of original recipes and from restaurants

704-242-4969 tbarrino@charlotteobserver.com

MAY 2016 VOLUME 34, NUMBER 5

Behind the Scenes Be sure to check online at the end of this month to see our exclusive behind the scenes coverage of Catwalk for a Cause. The fundraiser, which raises money for pediatric cancer research, includes appearances from NASCAR drivers and their wives, cancer survivors, and boutique owners from around the region. Stylist Stacee Michelle (above) will be backstage will all the stars.

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., Charlotte, NC28202 (704) 358-5000 Email: kcoleman@charlotteobserver.com Online: www.lakenormanmagazine.com To order photo reprints, visit bit.ly/buyphoto

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Lakefront â&#x20AC;&#x201D; Whatâ&#x20AC;&#x2122;s In Season â&#x20AC;&#x201D;

Retail Details

This month, Concord Mills is starting on major interior renovations, set to be complete in early 2017. Concord Mills, the largest family retail, dining, and entertainment destination in the state, will get a brighter atmosphere thanks to modern designs and a neutral color palette. Other additions include a redesigned dining pavilion with new seating, color palette, flooring, and lighting; four new lounge areas with enhanced Wi-Fi connectivity and chargers; improved lighting throughout the center with new ceiling fixtures, LED lighting, and additional skylights; and updated signage.

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Lakefront

Wine on the Water K

ick off the warm weather right with the Lake Norman Rotary’s 8th-annual Spring Wine Cruise. Wine and dine on Yachta, Yachta, Yachta as it cruises around the lake, starting at Peninsula Yacht Club. Expect a three-hour cruise with complimentary hors d’oeuvres and wine and an onboard raffle benefitting the rotary’s youth scholarship program. Tickets are $50 for individuals and $90 for couples. www. lakenormanrotary.org/wine-cruise.php

BREWS & TUNES

Squeeze the Divide L

ocal grassroots organization Eliminate the Digital Divide (E2D) is holding its annual Lemonade Stand Campaign on May 7 to raise awareness and fund solutions to end the digital divide. The group aims to help the 25,000 families in the Charlotte-Mecklenburg School System that lack technology access in their homes. And with the help of Google Fiber, the organization hopes to launch a county-wide Lemonade Stand Day run by the students and staff at all CMS elementary schools. You can get involved by hosting your own stand or volunteering at a planned stand. Find more information at www.e2-d.org.

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What: North Carolina Brewers & Music Festival, a two-day festival featuring several bands, including Mipso and The Hip Abduction, and as many North Carolina breweries as can make it, all serving free tastings. Patrons with a ticket get admission, a program guide and schedule, an exclusive tasting glass, and the right to taste all the beers. Underage and designated driver tickets are available. When: May 6-7; campground opens at 3 p.m. on Friday, gates open for the festival on Saturday at 11:30 a.m. if not camping.

Forlorn Strangers

Della Mae

Where: Historic Rural Hill, 4431 Neck Road, Huntersville More info: www.ncbrewsmusic.com

Mipso Sol Driven Band

The Trogone Band

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Q&A

Combatting Cancer

by JENN BAXTER

Since 2009, NASCAR driver Martin Truex Jr. and his longtime girlfriend, Sherry Pollex, have been raising money for pediatric cancer with their fashion show event, Catwalk for a Cause. Lake Norman Magazine is proud to sponsor this heartwarming event, which has become a favorite for the community. For those of you who aren’t familiar with Catwalk for a Cause, Pollex shares what it’s all about and why it’s such a special evening every year.

What is Catwalk for a Cause and how did it first come about?

Catwalk for a Cause is a fashion show to raise funds for pediatric cancer. It started seven years ago at River Run Country Club because of my boutique, Lavender, and we never dreamed it would become this big. Our first year, there were 50 to 70 people and we raised $7,000. Last year, we had 600 people in attendance and raised over $250,000; it’s amazing to see its growth.

I can’t even begin to explain that answer in a [few words]. Martin and I have been working with kids who have cancer for the past eight years; they have always held a special place in our heart. There was such irony for us when I was diagnosed with cancer, too. We looked at each other and just thought, “This is our opportunity to show people what we’re made of. We have to show them we can fight the same way we’ve taught them to fight for the last eight years. Cancer is the club you never want to be a part of; it’s so tough to handle physically, emotionally, and financially for many families. I think you just have to wake up every day and choose joy in your life, find the small blessings that come out of a scary situation.

How many children participate in the show and how are they chosen? We typically get between seven and nine children. The only criterion is that the child has to have had cancer and be between the ages of 4 and 18. The children come to us from different organizations, like Pinky Swear Foundation, Levine Children’s Hospital, and our foundation, [as well as] supporters who have been touched by childhood cancer through an acquaintance, family member, or friend.

How can readers get tickets or otherwise support the event?

How has being a part of the show helped or encouraged them in their battles? It’s just a night where they can be kids and not worry about cancer. Catwalk is so special; there’s no other event like it. It’s an opportunity for these kids to shine and be in the spotlight for the night, like they deserve. Leading up to the event, we do a lot of fun things with them. We do a painting event, have a fitting day at Belk for the clothes they will wear on stage, and this year, we have a huge family picnic and Catwalk reunion that we are videotaping for part of the show. For the parents, it is time to spend with other families that understand what they are going through and watch their children just have fun and be kids. Parents know how underfunded childhood cancer research is and how scary it is to receive that diagnosis. They want to be a part of the solution and a cure.

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What does working with these children mean to you and Martin personally—especially in light of your own battle with ovarian cancer?

Sherry Pollex

Who are some of the drivers that will be participating this year? We are excited to have Dale Earnhardt Jr., Amy Riemann, Ryan Newman, Ricky Stenhouse Jr., and Danica Patrick again. We have a few new drivers this year, too, [like] Joey Logano and Clint Bowyer. And Martin and I are walking this year, for the first time ever. Martin has walked before, but I haven’t, so I’m a little nervous. We are really excited to have some of the drivers’ wives modeling, too—Christy McMurray, Katie Kenseth, and Cassi Smith, wife of Marcus Smith, are also walking. It should be a great night with a lot of fun personalities.

Tickets are available until we sell out at www.Catwalk4aCause.org. We sold out last year and had a waiting list, so if you want to attend, you better get your tickets now. If you can’t attend, you can support our kids by donating on our website, www.MartinTruexJrFoundation.org. We’re in our second year of our Capital Campaign promise to Levine Children’s Hospital to raise $300,000, so we are really excited about that. We’re also in partnership with other childhood cancer groups in the area, such as the Rare Cancer Coalition, which brings cancer trials to the Charlotte area, which is huge for our kids. It enables families to receive outpatient treatment locally, so they don’t have to travel to Duke, Children’s Hospital of Philadelphia, Atlanta, or other faraway hospitals, separating the children from their families. That is why Catwalk is so important; what we raise at the event goes toward all of these important efforts that impact pediatric cancer.

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Recipe

A Southern Staple by KATIE COLEMAN

A clam bake, lowcountry boil—whatever title you prefer—is a staple of summertime in the South. The beauty behind this guest-pleaser is it’s entirely customizable. Someone doesn’t like shrimp? Just don’t add it. Someone wants chicken instead of kielbasa? No problem. The best part of all: a clam bake is a social meal. Hang out in the backyard while it cooks, and once it’s done, dump it out on a table and gather ‘round.

Clam Bake (Serves about 6-8 people) Ingredients 100 littleneck clams 2 pounds of shrimp, shells on 2 14-ounce packages of Polish Kielbasa, cut into chunks 2 pounds of baby red potatoes, left whole 6 ears of corn, cut in half 6 cloves of garlic 6 lemons, cut in half Old Bay Seasoning

1. Start with a large stock pot (think big enough to fry a turkey) and a steaming basket. Add half of the split lemons and half of the garlic cloves to the bottom of the pot. Add something to the bottom of the pan to keep the steam basket mostly out of the water, like a stainless steel bowl turned upside down, or even a clean brick.

2. Place the steam basket in the pot and add water. Add enough water so that there’s about half an inch in the steam basket. Put a lid on the pot, and place on a propane burner outside. Turn on medium/high heat and let the water boil.

3. Once boiling, add the vegetables and kielbasa (or other meats), along with the remaining lemons and garlic cloves. Sprinkle with a hefty amount of Old Bay. Cover and let simmer.

4. When the potatoes are about fork tender, add the clams, and then the shrimp last. Sprinkle with Old Bay again. Continue to cook covered.

5. Once the shrimp are pink and cooked through and the clams are open, turn off the heat. Pull out the steam basket (with the food) and dump it out on a large communal table covered in a disposable tablecloth or newspapers. Serve alongside tartar sauce, cocktail sauce, and lemons.

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Social Scene — Out & About —

About 250 people showed up for the Future Fashion Designers Academy’s third-annual Mac & Cheese Cook-Off and fourth-annual Fashion Show that took place March 19 at the academy’s downtown Mooresville location. Shown here are Mara McCann and Lauren Gregory.

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Social Scene

by JENN BAXTER

Future Fashion Designers Academy’s Mac & Cheese Cookoff and Fashion Show

Megan Campbell

This year’s cook-off, which was added to the fashion show to get more attendance from the community, featured 10 different cookers and was staffed by 20 volunteers. Following the cook-off, 20 models from the academy modeled their creations, including ones inspired by mac & cheese for the comedic ending to the show.

Tessa Butterfield as Oscar Gold Mac.

Nicole Pferrerkorn

The winners of the mac and cheese cook off: First place-Sugar Pops, second place-Mill Village, LLC, and third place-Moose Paddle Boards.

Megan Campbell as Pirate Mac.

Lani Harbinson as Indian Princess Mac.

Karsyn Sink as Carmen Miranda.

Academy founder Shawnelle Cherry with Tessa Butterfield and Jacqueline Cingolani.

The HopeWay Foundation attracted a sell-out crowd of young adults to its first HopeWay Ball, a fundraiser and “friendraiser” to support its mission of providing patientcentered, holistic mental health care for the greater Charlotte region. A crowd of 335 young adults, ages 21 to 35, attended the event, which was held on Feb. 20 at Byron’s South End. In addition to raising more than $30,000 for HopeWay, the ball also supported the opening of a renovated 12-acre campus that is scheduled to open in southeast Charlotte this year. The new campus will offer private rooms for 36 residential clients, as well as provide facilities for an additional 50 day clients. Dr. Alyson R. Kuroski-Mazzei, an accomplished psychiatrist and leader, was also announced as chief executive officer and chief medical officer during the event.

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SARAH CULPEPPER AND MICHAEL RUDD; JOHN MCHUGH/OCAID PHOTOGRAPHY; ALLISON STEELE; KEN BUMGARNER

HopeWay Foundation’s HopeWay Ball

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Lake Norman Chamber of Commerce Award & Business Openings This season, the Lake Norman Chamber of Commerce has given out numerous awards and participated in new business openings. Chamber ambassador Vicky Kerecman received an award from the chamber membership chair, Tricia Sisson, and fellow ambassador Skye Juandoo for her involvement in chamber events. Last month, Davidson Mayor John Woods participated in a ribbon-cutting ceremony for the Davidson Green School. Davidson Green School is the Charlotte area’s premier “green” school for 3-yearolds through fifth-graders. Cornelius Commissioner Jim Duke welcomed new business owner Andy Chen with Sakura Sushi Hibachi & Grill in Cornelius.

Lake Norman Chamber of Commerce ambassador Vicky Kerecman, chamber membership chair Tricia Sisson, and fellow ambassador Skye Juandoo. Cornelius Commissioner Jim Duke and chamber CEO Bill Russell congratulate Andy Chen on his grand opening.

Davidson Mayor John Woods at a ribbon cutting for the Davidson Green School.

Angels of ’97 co-founder Charles Guignard and Mecklenburg Sheriff Irwin Carmichael.

Angels of ’97 20th-Annual Spaghetti Dinner and Auction About 1,300 guests enjoyed a spaghetti dinner at North Mecklenburg High School on March 19 in honor of the “Angels of ’97,” five North Meck students who passed away before they could graduate with their classmates in 1997. The event, which raises money for scholarships, included all-you-can-eat spaghetti, bread, salad, and drinks, as well as live entertainment and live and silent auctions. The organization also celebrated the sixth anniversary of its annual 5K Run/Walk and Fun Run that same morning. Since the organization formed in 1997, it has raised $650,000 and awarded 199 scholarships to deserving students.

Taylor Harkey, Cami Meador, and Mead Sitton.

Cheri Thompson, Jane Bolton, and Shelia Brumlow

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Tyler McCutchan finishes the Angels 5K run.

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Calendar

calendar compiled by CLAIRE KUHLKIN

THE TOP 5 MAY 7

MAY 8

4th-Annual Shirley’s Angels “Love Your Headlights” Walk: Get out and support an amazing cause. Walk or run to raise money and awareness for those battling breast cancer. Not only will there be a 5K and a 10K, but this year they have also added a kid friendly Fun Run. Registration is open, and prices vary based on the race. Check out the website for sponsorship and donation options as well. Don’t forget to wear your best pink ensemble; there will be prizes for best dressed! 13801 Reese Blvd., Huntersville. www.shirleysangels.org/index. php/our-angels

MAY 13

Stand Up for Autism: It’s that time of year again—break out your stand-up paddle board for a great cause. Ray Evernham, a racing icon, and local business My Aloha Paddle and Surf are hosting the World Paddle Association points race to benefit the IGNITE Community Center. The kick-off party is not to be missed, with two drinks and heavy hors d’oeuvres included with the price of admission. You will also enjoy live music and an auction with some fantastic prizes. Make sure to get your tickets early for $25, or $30 at the door. 18665 Harborside Drive, Cornelius. www.eventbrite.com/e/stand-up-for-autismpaddleboard-event-tickets-23096673773

MAY 18

7th-Annual Catwalk for a Cause: Enjoy the latest in fashion, your favorite NASCAR drivers and wives, and inspiring stories at this year’s Catwalk for a Cause. In 2010, Marin Truex Jr., a NASCAR Sprint Cup Series driver, and his longtime girlfriend, Sherry Pollex, (see interview on page 22) launched the event, a fashion show that raises funds and awareness for childhood cancer. The event features an extensive silent auction, plus food and beverage vendors, and the main event—a trip down the catwalk featuring drivers and survivors of cancer. Tickets are available in VIP and Trendsetter options and can be purchased online. Doors open at 6 p.m. at 500 S. Main St., Mooresville. www. catwalk4acause.org.

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Davidson College Literary Translation Soiree: Join the students of Davidson College’s Global Literary Theory in an evening to remember. Enjoy their fifth-annual #LitTransDavidson where they will present both literary readings and original translations. The event is free and open to the public, and refreshments will be served. Whether you’re a literature connoisseur or a newcomer, this evening is a great time to dress up in your cocktail attire and learn something new. 215 N. Main St., Davidson. www.davidson. edu

MAY 14

17th-Annual Charlotte Asian Festival and 11th Dragon Boat Race Festival: Come out to this exciting and creative family-friendly event to celebrate Asian cultures, diversity, ethnicity, roots, and history. The Dragon Boat Race is a team event that originated over 2,300 years ago. This is an excellent way to learn about, appreciate, and take part in another culture. The races will begin at 9 a.m. and continue throughout the day, and the festival opens at 11 a.m. 18441 Nantz Road, Cornelius. www.charlottedragonboat.com

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Feature

Restaurant Row Davidson’s Main Street has become an incubator for inventive cuisine and diners who can’t get enough. by ALISON MILLER • photos by ERIC POUND

Walk down Main Street in Davidson and you become part of a lively tableau that’s all at once forward looking and anchored in the past. Pedestrians in sundresses and shorts stroll the brick sidewalk, popping in and out of century-old storefronts, stopping to scan menus on front doors before retreating to one of the dozen restaurants here. Chefs source ingredients from local farmers. Patio tables adorn the sidewalks. Chances are you’ll run into someone you know. Show up Saturday morning and you’ll witness the buzzing pop-up community center that is the Davidson Farmers’ Market. Kids cavort on the playground as parents look on, cups of pourover Summit Coffee in hand. All the while, a bluegrass duo picks away on a park bench—an upbeat, downhome soundtrack for the hundreds of people stuffing canvas totes with organic arugula, grass-fed beef, and buffalo mozzarella. According to Kim Fleming, Davidson’s Community & Economic Development Manager, it’s here that most of modern, food-frenzied Davidson draws its roots. She credits the market with inspiring and supporting the recent proliferation of standout eating establishments, tracing the spark to 2010, when Flatiron Kitchen + Taphouse opened with local-focused Chef Tim Groody at the

helm. To the education and delight of guests, Groody filled the menu with ingredients from Davidson Farmers’ Market vendors. Fast forward to 2016. Kindred, lauded last year by Bon Appétit as one of 10 best new restaurants in the country, sources many of its ingredients from farmers’ market vendors, then sends its food scraps home with those same vendors to compost. Chef Joe Kindred, who runs the restaurant with his wife Katy, has also led cooking demonstrations at the market, on such scrupulous subjects as achieving the consummate char on collard rabe using a Weber grill. The Davidson Farmers’ Market is a producer-only affair, meaning each vendor grows, raises, or creates their own products, rather than selling the wares of others. In addition, every vendor is located within 100 miles of Davidson. “If a shopper has a question about how a product is made or grown, she can speak directly to someone from the farm,” says Market Manager Abby Wyatt. “Farmers or their direct employees are always present at the market. This ensures transparency and allows people to be confident in their purchase choices.” Every Saturday, from April through November, vendors assemble in the Jackson Street parking lot and overflow to the Main

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Street lot between Ben & Jerry’s, Summit Coffee, and The Pickled Peach (catch vendors in the offseason every other Saturday). The market is both a complement to and a catalyst for Davidson’s pedestrian friendly ethos. But the creation and preservation of this small-town utopia starts with some behind-the-scenes orchestration, courtesy of the town government. “The community is designed for walkability,” says Fleming. “We have a two-story ordinance on new buildings and a design review board that approves architecture and signage. In addition, the Davidson Main Street Business Grant awards up to $10,000 a year to downtown business owners who rehab old buildings. We want to be a healthy, pedestrian-oriented community. When you walk down the street, whether you’re a resident or a visitor, people talk to you. It’s a welcoming environment, and it promotes a sense of community.” Much of Davidson’s downtown prosperity is recent. For years, the row of storefronts stretching from 121 to 131 N. Main St.—now home to Kindred, Mestizo, and The Spirited Cyclist—sat empty. Their owner, Tom Clark, the sculptor and former Davidson professor known for his vast kingdom of garden gnomes, used them as a studio and museum in the ‘80s and ‘90s. Eventually, he approached the town with plans to open a hotel on the site and was met with firm opposition. As a result, the buildings remained vacant for nearly 20 years, until 2011, when The Spirited Cyclist moved in. Then Joe and Katy Kindred came to town. Both armed with several years of restaurant experience, they dreamed of opening their own place on Main Street in Joe’s hometown, and they had their eye on 131 N. Main St. To transform the space into the high-design haven they envisioned would require a million-dollar renovation. To rent the building, they needed the blessing of Tom Clark. So they showed up at his door, arms full of fresh ingredients, and cooked an incredible meal for him. A year later, Kindred opened its doors, quickly becoming known far and wide for its melt-in-your-mouth milk bread, homemade pasta, and inventive seasonal cuisine. Mestizo, serving authentic Mexican dishes like caldo xochitl and camarones a la vainilla, followed in May 2015. Just off Main on Depot Street, Il Bosco, a low-lit treasure trove of Italian home cooking with a serene, plant-filled patio, opened its doors in 2011. Toast, a standby since 2005, remains a primo breakfast spot but also has a full bar, weekday wine specials, and a dinner menu that spans meatloaf to lobster rolls. Anchoring the center of Main Street since 1951, The Soda Shop strikes a nostalgic chord with its diner-style chrome bar stools, milkshakes, cheeseburgers, and chicken salad sandwiches. Last month, The Sweet Shop traded its South Main Street digs for a spot in the historic Deal House at 107 N. Main St. In addition to truffles, chocolate-covered goodies, and 21 shades of

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M&Ms, it now sells wine. Farther down the street at Summit Coffee, which began sourcing and roasting its own beans last year, you’re as likely to run into the mayor as you are a gaggle of Davidson College students. The atmosphere shifts from studious to slack in the evening, when Summit’s patio transforms into a stage for local musicians, and visitors are more likely to order NoDa Par 4s than lattes. Across the parking lot, The Pickled Peach started serving sandwiches, soups, and salads in 2014. Want to know where that bacon or broccoli came from? Look up at the chalkboard for the list of local purveyors. And at the terminus of Main and South streets, Flatiron Kitchen + Taphouse pours a respectable roster of craft beers, and, from a bright, open kitchen serves steak and hand-cut, truffle-dusted French fries to crowded tables ringing its wedgeshaped bar. Across the street at Millstone Bake House & Provisions, you can pop in for glass of wine and a cheese plate or linger for beef wellington and duck confit. The restaurant grew out of owners Sara and Mark Hord’s success selling handmade European-style bread at the Davidson Farmers’ Market. Millstone still maintains a table at the market, and also stocks its kitchen with cheese, meat, and produce form other market vendors. “We work with about 10 different farms from the market,” says Sara Hord. “It’s a great relationship to have, and even better that it’s right out your back door.” An upstairs lounge, coyly named The Upper Crust, opened in August 2015, serving seafood, cocktails, and live music. For some Davidson visitors, the walk stops here—an

unfortunate reality the town hopes to reverse. South Main, the cluster of shops and restaurants along Main Street between Catawba Ave. and South Village Lane, also offers several excellent eating and drinking opportunities—a quarter mile from Millstone’s front door. The bounty includes standout margarita-andburrito joint Carrburritos, cozy trattoria Campania, Whit’s Frozen Custard, craft beer mecca Davidson Beverage Company, and Restaurant X, lauded by many a Davidson resident as the spot for brunch. Next door, there’s a Fuel Pizza. “You come to Davidson and see people eating outside at Kindred and Mestizo, and you think ‘Let me see what else is going on here,’ and you start walking,” says Fleming. “Then you see people outside at Summit, Ben & Jerry’s, Flatiron, and Millstone. Now our challenge is to get people to keep walking. We want to say, ‘Go a little farther, there’s more down there.’” Bridging the gap is one of the many goals of the Downtown Catalyst Feasibility Study, an in-the-works plan to make better use of 3.5 acres of town-owned land between Main Street and Jackson Street, some of which is currently occupied by Town Hall and the Fire Department. Possibilities range from doing nothing to attracting private development to the site in order to build more space for restaurants and shops, and potentially apartments, office space, and a hotel. It’s the next chapter for Davidson, whose irresistible Mayberry-meets-Manhattan reputation is attracting more residents and visitors than ever. “We could fill Main Street a couple of times over with the amount of interest we’ve had from restaurateurs,” says Kim Fleming. “We just don’t have space.” LNM MAY 2016 lakenormanmagazine.com

Cover Story

Farm to Fork Fork!’s Chef Tim Groody takes pride in creating a daily menu for the Cornelius restaurant. Here’s how it all comes together, starting with a very early Saturday morning. by KATIE COLEMAN photos by LUNAHZON PHOTOGRAPHY

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8:00 a.m.

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Chef Groody sometimes starts his Saturdays with a trip to the Matthews Community Farmers’ Market. Because of the drive he can’t make it there every Saturday. He’s known some of the vendors for 16 or 17 years, and a few set items aside for him making this a quick trip. Some vendors will make a mid-week delivery to replenish his supply. Groody picked up spinach, baby kale, arugala, carrots, and radishes.

This is the best one.” —CHEF TIM GROODY OF THE MATTHEWS COMMUNITY FARMERS’ MARKET

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8:45 a.m.

There’s a lot more people. There is that, ‘I hope I get something new.’ You never know what they’ll have.” —GROODY SAYS OF THE CHARLOTTE REGIONAL FARMERS MARKET

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The next stop is the Charlotte Regional Farmers Market. He explored all three sections of the large market and picked up herbs for the garden at Fork!, honey (to keep the allergies at bay), oyster mushrooms, as well as some pork chops and beef from Underwood Family Farms. Also on the list for this market was broccoli rabe and bok choy from Coto Family Farms and a variety of breads from Dukeâ&#x20AC;&#x2122;s Bread.

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We’re community driven. When I shop the markets, I seek out natural and organic. Now is the time where a lot more chefs are jumping into it.” —CHEF GROODY ON THE FARMTO-FORK MOVEMENT

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9:30 a.m.

The last market of the day is Atherton Mill and Market. Chef Groody visits every Saturday and receives mid-week deliveries from some. He picked up several items from Coldwater Creek Farms including fresh butter, cornmeal for his cornmeal biscuit dessert, and hard cheeses. No trip to Atherton Market is complete without a stop by Not Just Coffee followed by run-ins with several of Charlotteâ&#x20AC;&#x2122;s top chefs.

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10:45 a.m.

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After visiting the dayâ&#x20AC;&#x2122;s markets, prep time begins in the small kitchen. Chef Groody decides on his daily menu after seeing whatâ&#x20AC;&#x2122;s available at all the markets. At this point, wares are unpacked, labeled, and stored. Fork!, located in a circa-1906 house, includes an herb garden maintained by sous chef Mike Spencer. Since vendors donâ&#x20AC;&#x2122;t always deliver to the lake, Chef Groody wants to build stronger relationships with other local growers.

I’ll get deliveries a couple times a week to stock up. It’s usually all gone within a week. A lot of people deliver to Charlotte, but they won’t come up this way.” —CHEF TIM GROODY

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After unpacking all the purchases, Chef Groody decides on a daily menu and begins cooking. He prepared spring rolls, a customer favorite. “It’s one thing on the menu we can’t get off, “ says Chef Groody. While Fork! has a regular menu, the chef is proud of his daily menu. “The daily menu is what we really focus on,” he says.

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I started working in diners, so that was a trip. I went to culinary school young and worked in New York City.” —CHEF TIM GROODY

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SHOP LIKE A CHEF Stock your pantry with the same essentials picked up by Chef Groody. Here’s a rundown of all the farmers markets visited that Saturday. Matthews Community Farmers’ Market Every Saturday, 8 a.m.-noon North Trade Street, Downtown Matthews 704-821-6430 www.matthewsfarmersmarket.com Charlotte Regional Farmers Market Tuesday-Saturday, 8 a.m.-6 p.m.; Sunday, noon-6 p.m. 1801 Yorkmont Road, Charlotte 704-357-1269 www.ncagr.gov/markets/facilities/markets/charlotte Atherton Mill and Market Monday-Saturday, 9 a.m.-6 p.m. 2104 South Blvd., Charlotte 704-779-6476 www.athertonmillandmarket.com LNM

Before making his way to Lake Norman, Chef Groody worked for the Waldorf Astoria, in Durham, and at other eateries in Charlotte. “I’ve been doing this a long time,” Chef Groody says of his career. Pictured right is the daily menu item created from that day’s purchases at the local markets. This starter includes oyster mushrooms, whipped goat cheese, and baby red kale.

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Feature

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Mindfully Fit

Shabaka Amen makes sure his client’s whole bodies are healthy, including their mind. by JENNY BRULE • photos by JUSTIN DRISCOLL

Shabaka Amen is not someone easily forgotten. Starting with his striking name, Mr. Amen also has a powerful but peaceful presence; he makes an impact wherever he goes. Amen, 44-years-old, has been a certified personal trainer for the past 18 years and owns PlantFit Gym in Charlotte. But like his name, his training ethos is unlike any other in the area. He trains clients in a three-pronged, holistic way. “People come to me because they perceive that they have body issues. We don’t lack the body of our dreams, it’s there, we just haven’t activated it yet. Exercise is one aspect of the solution, but there are two other equally important aspects that most other trainers don’t address,” Amen says with a smile. In addition to exercise, the second aspect of his holistic approach is diet. “When we eat or drink anything, it causes a reaction within our body—It affects our blood pH and our hormone levels. What we eat and drink has a huge impact on our body’s biochemistry.” He recommends a plant-based diet with as many raw foods as possible. “People hear ‘raw’ and get turned off, but what they don’t realize is salad is raw food,” he says. To that end, Amen provides clients with meal plans and recipes. A Cornelius resident since 2011, Amen has been vegan for 27 years, and about 70 percent of his meals are raw. “Fruits, nuts, seeds, salads, vegetables, whole grains, and healthy fats— all these foods are nutrient dense. Plant based foods are the only foods that can make our biochemistry fit,” he says. But it’s the third aspect of his holistic training method that makes Amen really stand out.

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“I teach Innercise Meditation, the fitness of stillness.” He explains: “This is the most important factor in true fitness; it’s the ‘X factor.’” He believes so strongly in the power of meditation, and has seen so many remarkable results when it’s incorporated in a fitness plan (helping people suffering from PTSD, Parkinson’s disease, and struggling with weight), that he started an additional company, InnerCise Meditation. “In the same way that I have trained people physically for the past 18 years, I also train them in meditation,” he says. Average Joes, professional athletes, and Fortune 500 companies have all sought out Amen for mediation training.

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“I don’t bring religion or spirituality into the meditation; I simply teach stillness and stress reduction,” he says. “I have a technique that will eliminate stress within minutes.” Clients can come to his gym for training, or he’ll travel to them. Amen offers nine-week, three-month, and six-month packages. Amen exudes positive energy, peace, and confidence. Is it the commitment to exercise, his plant-based diet, or his dedication to meditation that makes him a physical example of health inside and out? He would say all three, and it would be hard to disagree with him. www.PlantFitGym.com, www. InnerciseMeditatio.com LNM MAY 2016 lakenormanmagazine.com

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The List restaurants and chefs A special advertising section showcasing some of the lakeâ&#x20AC;&#x2122;s top dining destinations.

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ALIÑO PIZZERIA 500 S. Main St., Suite 401, Mooresville 704-663-0010 www.alinopizzerias.com

Warm Welcome

Michal Bay

Italian Specialty

Aliño has become a community gathering spot in the year since its opening, and one reason why is its welcoming atmosphere. The Aliño space was once part of the old Burlington Mill on Main Street in Mooresville. After the mill languished unoccupied for years, Aliño owner Michal Bay brought it back to life. The mill’s beautiful old red brick walls frame the space. Long community tables provide seating for family and friends, and encourage diners to get to know each other (sometimes over a European soccer game on TV). Italian phrases and flags dotting the walls, and Italian arias in the background, help make Aliño “a typical Italian corner in Mooresville,” Bay says. In nice weather, diners enjoy their meals on the patio, with its colorful bikes and lush greenery. By the way, if there’s a line extending out the door, don’t worry—it moves quickly because the pizzas cook so fast.

Michal Bay has become something of a local legend in Mooresville. One favorite story is how he was fishing on Lake Como in Italy when he got a call about an old mill complex for sale. “Where is Mooresville?” he asked. “Texas?” He looked it up on Google Earth and decided to make an offer, even though the mill buildings were in rough shape. That was the start of Bay’s Merino Mill complex, now home to Merinos Home Furnishings, Main St. Antiques & Design Gallery, and Aliño Pizzeria. Bay opened Aliño because he couldn’t find authentic Neapolitan pizza here. He took numerous trips to Italy—or “pizza study and learning tours,” as he calls them—to discover the best preparation techniques and vendors. The Mooresville-South Iredell Chamber of Commerce has honored Bay for his contributions to the community. His latest project: adding 5,000 solar panels to the roof at Merino Mill to harness renewable energy. He also plans to open Aliño Pizzerias in South Carolina and Georgia.

“The best pizza I’ve had anywhere—Italy included.” That’s how one reviewer described Aliño’s classic Neapolitan pizzas. Aliño imports its signature ingredients from Italy every week, from the huge bags of Antico Molino Caputo flour that line the pizzeria walls, to the cheese, olive oil, and Citterio pepperoni, to the sausage, made by an Italian family who lives north of Milan. The high-heat ovens are imported from Italy, too. They cook pizzas at 800 degrees, which means every pie is ready less than two minutes after it goes in the oven. Popular choices range from the Margherita, with housemade tomato sauce from San Marzano tomatoes, freshly prepared Buffalo Mozzarella, and fresh basil, to the Diavola, featuring spicy Italian salami and Calabria peppers. (Check out the condiment bar for fresh herbs and other toppings.) Add an international bottled beer and for dessert, think gelato or cannoli with crushed pistachios and cinnamon.

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CAFÉ 100 100 Huntersville-Concord Rd., Huntersville, NC 28078 704-274-5932 thecafe100.com

Ideal For The Whole Family

Delivers Flavors

One of Huntersville’s favorite local spots, Café 100, is a casual restaurant centered on affordable, but delicious American cuisine. The quaint space is decorated with wood paneled walls and sizeable tables where families can relax by the large windows , or individuals looking for a quick bite can sit at one of the 10 spaces on the L-shaped counter. Café 100 is designed to be the place where families can find something for everyone. This comfortable atmosphere allows guests to be themselves and enjoy the camaraderie found in one of Huntersville’s original neighborhoods. Café 100 serves breakfast, lunch, and dinner, and also gives its younger guests a children’s menu to choose from. Café 100 is the ideal location for families to sit around the table and take advantage of one of the many delicious menu options.

While the guests may come casual and ready to relax, the dinner menu at Café 100 delivers flavors that are energetic and bold. Café 100’s dinner selections offer a myriad of dishes, ranging from salads and burgers to larger, more traditional entrée-style dinners. Café 100 is able to give any visitor the perfect nighttime meal. Favorite dinner items include the homemade meat lasagna, served with a side salad and garlic bread, and the fish tacos, made with marinated tilapia and served with pico de gallo and a cilantro-lime slaw. Other favorite menu items include the pimento cheeseburger and the crab cake sandwich.

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Rain or Shine Rain or shine, Café 100 is excited to serve guests all day inside its welcoming walls or outside on its covered patio. In the warmer months, Café 100 provides live entertainment on weekend nights for diners who want to enjoy the weather and eat outside. Café 100’s friendly staff is devoted to giving guests the best experience while dining and take pride in treating each customer like family. Café 100 also loves bringing its signature dishes to guests by catering clients’ special events. Being a part of the community is Café 100’s top priority, both to the customers who visit during the day and for the clients who allow Café 100 to share in life’s special moments.

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BLOCK BISTRO 13812 Cinnabar Place, Huntersville 704-947-5109 www.blockbistro.org

Southern Charm

Shrimp and Grits

The design of Block Bistro was inspired by Charleston. The restaurant features a rustic atmosphere where guests can gather with friends and enjoy great food, along with great conversation. Exposed brick, hardwood floors, and a Charleston-style wall of French doors leading to the outside dining terrace can be found in the dining room while strings of Edison bulbs illuminate the space. Handmade wooden farm tables and a comfortable sitting area make for a cozy, casual spot for all. It’s the perfect place to linger over Moscow Mules or a glass of wine. During lunch hours, along with the Edison lights, natural light streams in through the many windows of the restaurant. When dinner service begins in the evening, candles are lit on each table giving the restaurant a more intimate atmosphere.

With a variety of dishes on Block Bistro’s menu, including lunch, dinner, and brunch options, the restaurant boasts its Shrimp & Grits as the signature dish. Chef Josh McCracken, who specializes in comfort food with a twist, created the dish. The shrimp and grits have been on the menu since Block Bistro opened and is a classic dish that many people know. The difference between the classic dish and the one the restaurant serves that makes it unique is the Charleston twist it has. The dish is made of stone ground creamy grits with sautéed blackened shrimp, bacon, and red and green peppers all together in a Cajun cream sauce. The dish is highly popular among the guests that visit the establishment and, on average, is ordered around 250 times per month.

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Chef Josh McCracken Chef Josh McCracken is a Johnson and Wales University classically-trained chef and has been in the restaurant industry for 10 years. He has been inspired and influenced during his culinary journey by American Chef Anthony Bourdain. His personal motivation to cook comes from creating art from separate ingredients and transforming them into culinary masterpieces. Throughout the years, McCracken has been continuously contemplating and refining Block Bistro’s menu, making sure the restaurant offers the highest quality dishes to its guests. In the kitchen, McCracken is very specific about always keeping a sharp knife at hand while working. Chef McCracken enjoys working at Block Bistro and especially loves having the ability to delight guests with a relaxed atmosphere paired with excellent food and one of the best wine lists available in Lake Norman.

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RESTAURANT X 408 S. Main St., Davidson 704-892-9369 www.restaurantxbistro.com

Shabby Chic

Signature Dishes

Restaurant X is part of Davidson’s Historic South Main Square “Ice House” complex of buildings, which served the residents of North Mecklenburg with all their fuel needs for heating and cooling before the invention of refrigeration. Built in 1942, the atmosphere of Restaurant X is that of a cozy, casual Bistro. The European flavor of its ownership is not only evident in the small but very tasty eclectic menus, but also in the eclectic interior design—bistro theme with British and Mediterranean memorabilia and artwork. The owners’ original family photographs, dating back to the 1890s, and original artwork by local artist Elie Bou Zeidan adorn the walls of the dining room. The British theme goes as far as the bathroom doors labeled with the London Underground logos and map. Future plans for the restaurant include the expansion of the building to include a full bar.

All three menus at Restaurant X, lunch, brunch, and dinner, are from scratch and inhouse recipes. In addition to the three menus, the restaurant posts daily specials on its infamous chalkboard wall, as well as on its social media accounts. Signature entrees include: a grilled New Zealand lamb chops chasseur garnished with onion rings, sautéed garlic spinach, and mushroom sauce; seared ahi tuna served over soba noodles, Thai peanut salsa, hoisin glaze, and wasabi aioli; a 14-ounce X-Jurassic pork chop that’s always juicy and served with mashed potatoes, haricots verts, and carrots; and beer battered fish ‘n’ chips, English soul food with Fullers ESB or Newcastle Brown Ale in the batter accompanied by piping hot chips (fries) and malt vinegar and tartar sauce on the side. Restaurant X’s signature dessert is the decadent banoffee pie. Bananas + toffee = banoffee. The dish is an English recipe with ginger snap crust, English toffee, sliced bananas, and whipped cream.

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Chef Nazira Atme Nazira Atme is the Executive Chef and Owner of Restaurant X with her partner, Nick O’Shaughnessy. Together, they bring a unique, eclectic style of place and cuisine to Davidson. She received her culinary education in Lausanne, Switzerland and learned her trade in the ownership of several restaurants in Montreal, Canada and Charlotte. Her absolute passion for the culinary arts comes from her French and Lebanese heritage. She is never satisfied with a recipe or method of presentation and is always searching for ways to improve the taste, texture, and visual appeal of every item on the menu. The key to Nazira’s success lies in her style and people skills that help maintain a happy and productive work environment for all employees. Her management style is to listen to the opinions of her chef, Joseph C. Couch. Together they continuously improve the quality of the menus, recipes, and presentation and creatively add new dishes in the eclectic Bistro theme of Restaurant X.

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M’S OLD WINE —NEW SPIRITS 19712 One Norman Blvd., Suite 110, Cornelius 980-689-5081

Welcoming Environment

Chef Michael McCoy

The atmosphere of M’s Old Wine—New Spirits is made for guests to feel invited when they walk through the door. The bar is lined with the beers on tap and behind the bar, bottles of wine adorn wooden shelves and guests can always clearly see what beers are on currently on tap. With a friendly and inviting environment, each visit to the bar ensures a pleasant dining experience. M’s is also the perfect spot for special occasions of all sorts, especially private parties. Guests are meant to feel a specific vibe when entering the bar. When guests walk into M’s Old Wine—New Spirits, the bar wants its guests to instantly feel how welcoming, fun, and classy the establishment is. In fact, M’s has live music five nights for guests to listen to while they enjoy their meal and drinks.

Driven by his intense passion and love for food, Michael McCoy knew his passion in life was in the culinary world. To help get closer to his dreams and become a chef, McCoy got into the food industry at a young age and began working his way up through various positions until he became an executive chef. The motivation and drive he has for continuing to cook every day comes from his love of food, as well as the creative aspect that comes from making new dishes and putting together different ingredients. He also thoroughly enjoys making people happy as they experience his food. McCoy loves to use fresh ingredients while cooking and his must-haves in the kitchen include fresh herbs to make the quality of food guests love and enjoy.

Slow Cooked Beef Sandwich M’s Signature Slow Cooked Beef Sandwich has been on the menu since M’s Old Wine—New Spirits opened. Comprised of slow cooked prime rib, slivered white onions, and house made horseradish sauce, the ingredients of the sandwich all sit atop a beautiful, golden bun. Plus the sandwich is guaranteed fresh, as it is always made daily. While in Los Angeles, Michelle Byers, owner of M’s Old Wine— New Spirits, had the idea for the sandwich while travelling along the west coast and was inspired to create this dish for her menu, as well as make it the specialty of the bar. While the slow cooked beef sandwich is one of the highly popular dishes on the menu, it’s certainly not the only delicious meal guests can order. Guests are also encouraged to try the flatbreads, pimento cheese, and the large gulf shrimp.

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PISCES SUSHI BAR & LOUNGE 591A River Highway, Mooresville 704-662-0062 www.piscessushi.com

Japanese Flair

Omakase

Pisces Sushi Bar & Lounge gives their guests a fine dining experience with a modern swing. The ambiance fuses new age attitude with traditional Japanese values. It provides guests with a comfortable environment where people can find a common ground in a love of genuine, world-class, Japanese cuisine. From the attentive staff to the relaxed dining approach, Pisces tries its best to ensure diners get the highest quality service in a place that matches the comfort one feels in their own home. Believing that the eyes are the first stage in a true culinary experience, the restaurant uses low lighting to allow for a soothing meal without leaving harsh exposure to the visual receptors. Pisces Sushi Bar & Lounge is a place where everyone can feel the same sense of comfort. It is a place for families who want a reliable fine dining experience, as well as the lone voyager, simply looking for a great meal in a new environment. Whatever the case Pisces Sushi Bar & Lounge is the perfect place.

For as long as Pisces Sushi Bar & Lounge has been serving sushi, the fresh Sushi Omakase has been the signature dish. The Omakase is the traditional sushi experience, where the guests put their faith in the vast knowledge of the sushi chef to provide them with a completely unique plate each time, using only the freshest fish to achieve a sense of umami (a pleasant savory taste). A staple in sushi tradition, the Omakase has been an intricate part of the restaurant’s menu; you can’t have sushi without a skilled chef and cannot have a chef without the sushi, they are necessitated by one another. While a true traditional dish in the purest sense, the Omakase is certainly a spinoff, ever growing through generations of knowledge past from chef to chef, changing with each new interpretation. Nothing represents Pisces Sushi Bar & Lounge more than the Omakase and one can’t have a truer taste of sushi than that given from a chef who knows it best.

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Jason & Bryan Coming from families of restaurateurs, Jason and Bryan have many years of combined experience in the restaurant industry; it’s in their blood. With a deep passion for Japanese tradition and cuisine, the two serve authentic Japanese dishes and utilize an avant-garde take on culinary techniques in their restaurants. They opened their first Pisces Sushi location in 2010, with the second opening in 2014. “Nothing represents a culture like the taste of its cuisine. Food is a bridge between people of all backgrounds,” says Jason and Bryan on their motivation to cook. They also love to meet guests who eventually become true friends and, just as anyone would for their friends, only buy from the highest quality suppliers that provide the freshest foods to serve them. For the future of Pisces Sushi Bar & Lounge, Jason and Bryan hope to expand their restaurant outside of North Carolina and eventually provide their unique brand of service across the United States.

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PROSCIUTTO’S PIZZERIA & PUB 20920 Torrence Chapel Road, Cornelius 704-439-4444 www.prosciuttos.com/home

Casual Comfort

Joel Pfyffer

Pastas, Wings, & Subs

Prosciutto’s Pizzeria & Pub is a family friendly, casual Italian restaurant with a New England sports bar themed twist. When walking into the restaurant, guests should feel as though they are at home, comfortable and relaxed. The environment is meant to be a place where people are able to enjoy any kind of ball game on TV or casually exchange banter with others at their table. With many windows throughout the restaurant, the inviting feeling can really be felt during the day when the sun is streaming into the dining room. However, at night, the space gets cozier as the sun sets and mid to low lighting takes over with the ever present glow of the television monitors. One side of the restaurant includes a beautiful bar with a dark-stained finish, brand-new tables, and numerous TVs, while the other has a play-area and video games, designed for families with young children. There is even an outdoor patio and bar area.

Joel Pfyffer has been a restaurant owner for 16 years and he’s been in the restaurant business since he was a teenager. Growing up in the pizza/restaurant business in New England, he always wanted to create something from his past experience, yet with his own take. Prosciutto’s Pizzeria & Pub opened Nov. 1, 2005, giving the first 100 customers a free pizza. Today, almost 11 years later, customers are still coming in who were there when the restaurant opened. Pfyffer is motivated to cook and enjoys his job so much because he believes there is nothing finer than happy people with full bellies and compliments on the food. In addition to his customers and atmosphere of the restaurant, Pfyffer loves and appreciates his staff. “My staff has been instrumental to Prosciutto’s success over the years. My management staff has been with me and my wife for a combined total of over 40 years. Without them this success story would have been a lot more difficult,” says Pfyffer.

When it comes to a signature pasta dish, it’s hard for the crew at Prosciutto’s Pizzeria to narrow the selection to only one. Owner Joel Pfyffer’s signature pasta dish is a toss-up between the Milano, fresh grilled chicken with sautéed bacon and mushrooms in a creamy alfredo sauce over penne, and the Prosciutto’s House Pasta, cheese tortellini with sautéed prosciutto, mushrooms, and garlic in a creamy alfredo sauce. Both dishes were created by Pfyffer and his wife over the years. Also highly popular with guests are the Prosciutto’s house hot crispy jumbo wings, tossed with a combination of sauces including: hot, teriyaki, barbecue, and garlic parm. The wing sauce recipes are a creation of Keith Suave, who has been with Pfyffer for over 10 years. Then, there is the steak bomb that Pfyffer came up with himself. The sub is made of shaved steak, diced pepperoni and salami, mushrooms, onions, and peppers sautéed and smothered with American cheese and a healthy dose of mayo. MAY 2016 lakenormanmagazine.com

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SAKURA 19905 W. Catawba Ave., Suite 109, Cornelius 704-997-5998 www.facebook.com/sakura-156248438077384

Modern & Simple

All You Can Eat

Sakura keeps the interior design simple so that customers can focus on the dining experience. Bamboo shades and screens contribute to the understated interior. A lighted cherry blossom tree, which is the English translation of the restaurant’s name, is a central feature when guests check in with the maître ‘d. Seating for over 100 is available in imported carved wooden chairs and on the patio. Part of the restaurant faces the well-travelled Catawba Avenue, but shrubbery and the angle of the patio shield patrons from the traffic noise. Multiple cylindrical lights hang over the bar where guests can drink or eat as they watch the sushi chefs at work. Sakura has only been open for three months, but up to four chefs are needed to keep up with the weekend crowds.

Sakura offers an all-you-can-eat menu (lunch, $12,95; dinner, $19.95). This is the best value on the menu, as two full-price rolls will run a customer more than $20. Sakura’s all-you-can-eat option includes two items, plus extra appetizers from the kitchen. This can include chicken or steak hibachi, udon noodles, or sushi nigiri. Sakura is known for its highquality sushi at affordable prices. The sushi menu includes sushi nigiri, classic and specialty rolls, and sashimi. Customer sushi roll favorites include the rainbow roll, American dream, green devil, and volcano. Another $12.95 option offered all day is the Bento Box, which allows a diner to pick an appetizer, a sushi roll, an entrée, and a rice dish. The hibachi steak is the most popular choice for entrée. Sakura offers an impressive list of sakes, imported beers and wines. There are both Japanese and North Carolina beers on draft, as well as many more international brands by the bottle. The restaurant offers sake flights, which include three sakes from TY KU.

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Chef Shien Zhang Chef Shien Zhang came to the Carolinas from China with his family 12 years ago. He worked with his parents in the restaurant industry until he established Sakura as his own business. With the help of Any Chen, the general manager, he has recruited three other sushi chefs, two of whom had worked with Andy in Manhattan.

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POMODORO’S 168A Norman Station Blvd., Mooresville 704-663-6686 www.pomodoros.com

Classic Italian

Chef Blake Dewey

Chicken Parmigiana

Pomodoro’s describes its Mooresville location as a cozy, comfortable space, both physically and visually. When creating the space and atmosphere of the restaurant, Pomodoro’s owner Blake Dewey thought about the many dinners he shared with his family growing up with the smell of garlic and fresh baked bread in the air. He remembered his family huddled around the massive table loaded with delicious food and hoped to give his guests a little piece of this tradition to make their own. When guests walk through the doors of Pomodoro’s they are invited to share the restaurant’s table, just like family. The dining room is bright, airy, and vibrant during lunch hours. During evening hours lights are subdued giving the restaurant a charming and romantic feel. Pomodoro’s has been home to many wedding proposals over the years! There is an area with deep club chairs and a warm fireplace where guests are welcome to sit and enjoy a cappuccino or glass of wine with friends.

Blake Dewey has always loved cooking. He remembers spending time as a young boy helping and watching his grandfather, who was a professional chef. After graduating from high school, Dewey went to Niagara University to receive his degree in hospitality management and then worked a few years in front of house positions. Missing the creativity and love of cooking, he went back to school, graduating with high honors from the prestigious Culinary Institute of America. He then secured a position in Charlotte as an executive chef and eventually became partner of the now-closed Pewter Rose Bistro. Dewey purchased a small pizzeria in 2007 and within three years, created a new menu featuring a full classic Italian-American menu. Dewey, with his long time chef and now business partner, Michael Berridge, are opening a second location in Denver. The dining room will boast custom furnishings, original artwork, a large private room, and spacious outdoor seating.

While Pomodoro’s does not have one specific dish that it calls the signature dish, almost all of the restaurant’s recipes and menu items have been developed over generations with two dishes standing above the rest. The Chicken Parmigiana is one of the most popular menu items, and the Chicken Marsala is one of Dewey’s personal favorites. The parmigiana is made as traditionally as possible. The chicken breast is marinated, pounded, and breaded by hand every day. The marinara for the parmigiana and other dishes is a slow simmered recipe using ripe, sweet tomatoes, wines, herbs, slow roasted onions, and garlic. Only three people know the recipe to the marina and it is a heavily guarded secret. No short cuts are taken in Pomodoro’s kitchen and all of the classic Italian menu items are unique in that they are made from scratch, including the many desserts offered daily.

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DRESSLER’S RESTAURANT 8630-1A Lindholm Drive, Huntersville 704-987-1779 www.dresslersrestaurant.com

Earthy Interior

Chef Scott Hollingsworth

Just for the Halibut

Dressler’s Restaurant has a warm and inviting atmosphere. Owners Kim and Jon Dressler created this feeling by using stone, earth tones, and warm colors. There is a wine room that guests can see from the dining room displaying over 300 selections that are available on the Dressler’s wine list. The carpeted dining room and conviviality of the restaurant gives Dressler’s a bustling feeling that isn’t too loud and still allows guests to hear the people they are dining with. While the dining room is relaxed and comfortable, the bar is more lively and that energy from the bar flows onto the patio, which overlooks the center green space of the complex. There is also a back room with folding windows and doors that, when closed, is a very private, intimate space for parties of 10 to 45 guests. When the room is open, it still gives that open feel that occurs throughout the rest of restaurant.

While Chef Scott Hollingsworth may not have had any formal culinary training, cooking has been his profession since 1985; he’s known he wanted to be a chef since he was just a little boy. The inspiration and influence behind his cooking has always been southern food, especially barbecue. Though Hollingsworth, like most chefs, intentionally creates dishes, he has gotten some great ideas for dishes completely by accident. He also believes all of the great chefs that are continuously making the food scene in Charlotte amazing are very inspirational. Hollingsworth loves the wonderful people he is able to work with, as well as the great community that supports Dressler’s every day. It’s what he loves most about the restaurant. Cooking is in Hollingsworth’s blood and a part of what makes him, him. If he wasn’t cooking and creating food for a living, he’s not sure what he would be doing.

Dressler’s signature dish is the “Just for the Halibut,” created by Chef Hollingsworth. Introduced as a special a month after Dressler’s opening, the halibut dish has been a hit since day one. Every single time it appeared as a special, it was the most highly ordered dish on that night. Due to the overwhelming approval by diners, Dressler’s knew it was time to make the dish a permanent fixture on the menu. The popular dish is made with sun dried tomato beurre blanc, a chive potato cake, sautéed spinach, a center block cut of halibut, and a crab topping (crab meat, béchamel sauce, roasted red peppers, basil) baked on top. Selling around 350400 dishes of halibut a month, the combinations of flavors are what make this dish truly stand apart from the rest. All of the different components and ingredients work together to create a meal that is pleasing to the eye, palate, and stomach.

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PREFERRED VENDORS SECTION

NOVANTA 90 PIZZERIA 120 Langtree Village Drive, Suite 102, Mooresville 704-809-1035 www.novanta90pizzeria.com

Rustic Design

Vincent & Keith Caminiti

Neapolitan Pizza

The atmosphere of Novanta 90 Pizzeria Napoletana has a rustic industrial feel with an open kitchen. The restaurant was able to source its bricks, wood planks, and beams from a single building in Manhattan. All of the materials pre-date 1900 making them over 100 years old and were the inspiration for the interior design features throughout the restaurant. By using old bricks, rustic beams, and cleans lines, the restaurant wanted to give the feeling that it has been there for a long time, drawing guests into the kitchen to give the experience of how the food is prepared. From the industrial design, custom wood fired pizza ovens, communal seating, smell of burning wood, and fresh food cooking, the vibe of the restaurant is one of familiarity and freshness.

Novanta 90 Pizzeria is a family owned restaurant. Vincent Caminiti, along with his business partner and brother, Keith Caminiti, have trained in Italian restaurants and pizzerias since their early teen years and have spent the last 30 years around these things. Raised in Italian families, life centered on the kitchen, cooking and creating wonderful dishes. “Our true culinary inspiration has been our family from our mothers, our kids, and our extended family in Italy,” says Caminiti. “Family has always been our greatest inspiration to be our best!” What they love most about their restaurant how the design allows them to not only showcase how the food is prepared, but also and most importantly, connect people from the inside and outside bars, and serve local craft beer to the pizza bar where one can eat and chat with the pizza makers. There are multiple opportunities for the family to deliver not only a great meal, but to connect and be hospitable.

Novanta 90 Pizzeria is centered on its Neapolitan Pizza, which is considered its signature dish. It is made with the ingredients and methodology known as the laws of Neapolitan pizza. Imported Italian “00” flour, tomatoes imported from Naples, and in-house, made fresh mozzarella cheese are the foundation of what Novanta’s APN (Associazione Pizzaiuoili Napoletana) certified pizza makers use to continue the art. Pizza was first created in the world this way and the restaurant is proud to continue the tradition. With many different pizzas to offer at Novanta 90 Pizzeria, from Neapolitan tradition to its own recipes and ideas, this pizza reflects the respect for the craft combined with the creative ideas of its pizza chefs. Italian cooking incorporates what is available locally and seasonally, and the restaurant continues to source local ingredients from relationships with area farms to enhance its menu offerings.

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PREFERRED VENDORS SECTION

THAI HOUSE 19700 One Norman Blvd., Suite A, Cornelius 704-997-5919 www.thaihouse.us.com

Authentic Design

Pad Three Kings

Dining at Thai house is an experience where guests are able to feel welcomed by the friendly atmosphere. Through the design of Thai House, the owners were hoping to create a more authentic Thai atmosphere to guests while dining. In the restaurant are many one-of-a-kind handcrafted teak woodwork pieces and Thai artwork adorns the walls, giving a sense of the owners’ country. Relaxing music also fills the air to better enchant guests and bring them a better, more peaceful dining experience. During dinner service, the lights are lowered to a dim setting to make the space cozier and more intimate. Thai House has won numerous awards and recognitions over the years, but the real pride comes from being able to give friends, family, and the Charlotte community the best Thai dining experience and glimpse of the culture and food.

Since opening Thai House 26 years ago, the Pad Thai dish and Pad Three Kings have been stand out dishes. Pad Thai is the national dish of Thailand and has become highly popular at Thai House. The dish comes with stir-fried thin rice noodles sautéed with fresh beansprouts, onions, egg, ground peanuts, Thai spices, and special pad Thai sauce. It also comes with a choice of chicken, beef, pork, shrimp, a seafood combination, or can be ordered vegetarian. The second dish, the pad three kings, is a spicy dish full of flavor that is a combination of chicken, pork, and beef sautéed with red curry sauce, green beans, basil, and bell peppers. It also comes served with a bowl of steamed jasmine rice or brown rice from Thailand. Both dishes, like all of the dishes served at Thai House, focus on balance, detail, and a variety of three to four fundamental taste senses: sour, sweet, salty, and creamy.

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Udom & Kaye Udom and Kaye are the owners of Thai House. Kaye completed her culinary training in Thailand and they are continuously motivated to cook by their love of sharing delicious Thai cuisine with the world. They opened their first Thai House restaurant in 1989 and have 26 years in the restaurant industry. They try their best to provide their guests with an authentic, classic Thai dining experience by using fresh ingredients and having mostly Thai servers, as well as a Thai chef. Many of the dishes featured on the menu have been there since the restaurant’s opening. With over 70 famous dishes to choose from, Kaye is confident that her guests will always find dishes that satisfy their appetite.

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lakenormanmagazine.com MAY 2016

Lakeshore — Cuisine. Philanthropy. Travel. —

Sweet Treats An Ohio couple brought their favorite childhood frozen custard to downtown Davidson. by JENN BAXTER • photos by ERIC POUND

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Cuisine

When Annsley Ehret and her husband, Jade, moved to North Carolina from Newark, Ohio in August 2014, there was one thing from their old hometown that they wished they could have brought with them—Whit’s Frozen Custard. “When we decided to move, my husband and I knew we would really miss it, so we thought, ‘Why don’t we open one in North Carolina?’” says Ehret. And that’s exactly what they did. The original Whit’s was established in 2003 in Granville, Ohio, home to Denison University, and has since done well on or near college campuses. So the Ehrets knew they wanted to continue the trend. After looking at several different areas that were close to college campuses like Elon, Greensboro, Burlington, and Wake Forest, they settled on Davidson. “Davidson was our last stop on our ‘tour’ and we fell in love with the area,” she says. “[We] felt it was perfect for our family and for Whit’s.” They began the process, purchased a franchising agreement, and one year later, they opened their new location

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at 120 South Village Lane, right behind Davidson Beverage Company. So far, business has been good. “The Davidson community has been fantastic,” says Ehret, 36. “Word of mouth travels fast around here, which has helped us tremendously.” So, what makes this frozen treat so special? “We make it fresh every day in our store,” she says. They also prepare it in small batches—usually a quarter of a bucket at a time—to keep the custard fresh. The great taste comes from using high quality ingredients, such as 10 percent butterfat, a small amount of pasteurized eggs, and very little air during production, which creates a smooth and creamy texture and rich flavor. “We only use about 20 percent air,” says Ehret, “while ice cream is normally produced closer to 80 percent.” In addition to offering their standard vanilla and chocolate custard every day, they also serve up a special flavor each week, such as German Chocolate Cake, Penguin Tracks, or Girl Scout Thin Mint.

The Davidson community has been fatastic.” —ANNSLEY EHRET, OWNER

Visitors can choose to enjoy their custard in a cup with or without toppings like candies, nuts, or fruit, or have their custard and toppings blended together into a “Whitser,” their version of a Dairy Queen Blizzard. They also have shakes, floats, cakes, chocolate covered bananas, freeze pops, and ready-to-go take-home containers of a variety of flavors. “Our most popular items so far are our Buckeye Madness, [which is] vanilla custard with peanut butter, chocolate syrup, and Reese’s Peanut Butter Cups blended in, and our Luscious Lake Norman—vanilla custard with hot caramel, hot fudge, and pecans blended in,” says Ehret. Whit’s also includes a kids’ menu and options for those on a gluten-free diet. Everyone can enjoy it, whether it’s his or her first custard or 1,000th. “We love sharing something that we loved from ‘back home,’” says Ehret. “And introducing a product to the area that a lot of people have either never had or haven’t had since they were little.” For more information, visit www.WhitsDavidson.com or follow them on Facebook at www.facebook.com/whitsdavidson. LNM

MAY 2016 lakenormanmagazine.com

Arts Philanthropy

A Page-Turner First Book Charlotte is putting books in the hands of kids who need it most. by MICHELLE BOUDIN • photos by LUNAHZON PHOTOGRAPHY

It started with a simple Google search by a Lake Norman mom, and 10 years later, hundreds of thousands of kids in the Charlotte region have received new books. Colleen Ludington was a children’s book author and mother of two in 2006, when she was looking for a way to get involved in the community. She did a search for nonprofits that help under-served families and discovered First Book, a nationwide organization of volunteers who provide free books to kids. “I read about it and I was hooked,” she says. “I was looking for an organization investing in kids from low-income neighborhoods, and when I found out First Book could provide a new book for around $2.50, I realized we could have a major impact on our community.” The national group paired Ludington with an area teacher who was also interested in starting a local chapter, and First Book Charlotte was born. The group has since become the most successful chapter in the country, having raised more than $1.5 million and given away more than 600,000 books. Organizations that work with low-income kids in the area (such as public schools, daycares, and church groups) apply for grants, and the First Book

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Colleen Ludington with a class from University Park Creative Arts School during a book distribution. Each kid in the third-grade class received two books.

MAY 2016 lakenormanmagazine.com

Charlotte board uses the money they raise to help the people who work directly with the kids use the money to buy the books—new and at a cheaper rate than is available to the public—they think are best for the kids. The goal is to help children build an at-home library. Many of the kids First Book serves have never owned a book before. The kids get the books at big celebrations, parties where the books are wrapped as gifts and delivered as a surprise. Ludington attends most of these book distributions and says she often meets kids who have been getting books from the group for years. Just a few weeks ago, she was at a school where two girls couldn’t wait to thank her. “They got their first books in kindergarten, and are both now fifth-graders who have a voracious appetite for books, each having more than 30 books at home that they have received from First Book,” she says. “Their love of books and reading is infectious, and it’s very rewarding to be part of seeing a whole new world of opportunity and inspiration open up to them.” And she often tells the story of “soup-can boy,” a second grader who was assigned to read 30 minutes every night. There were no books in his house, so he would read a soup label to fulfill his assignment. “We have had many recipient groups tell us they had children entering school for the first time, never even having seen or touched a book—not being able to identify what a book was or understand how to turn the pages. It’s mind boggling. A book should not be a luxury item.” In the next few years Ludington and the rest of the First Book Charlotte board hope to mark a major milestone: they want to reach the one million mark for the number of books given away to Charlotte area kids in need. Ludington says, “If the thought of a child growing up in a home without books fills you with indignation, perhaps you should join us!” www.firstbookcharlotte.org LNM

lakenormanmagazine.com MAY 2016

home design dedicated to showcasing charlotteâ&#x20AC;&#x2122;s distinctive homes

every saturday in the

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Travel

Lowcountry Charm

by CAROLINE PORTILLO

There’s a reason Charleston has permanent real estate on nearly every “top destinations” list. The city’s charm, gorgeous coastline, and lowcountry cuisine combine to offer an Old South-meets-New South experience that’s endearing for tourists and locals alike. So whether you want an itinerary steeped in history or the latest in food and drink, you’ll find it—just a few hours away.

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STAY Belmond Charleston Place is one of the most soughtafter hotels in the region and just a few steps from the Charleston City Market. The hotel lobby is a vision, with a grand Georgian open-arm staircase curving around a hand-blown Venetian chandelier made from more than 3,000 individual pieces of glass. The impeccable accommodations include marble bathrooms and an unparalleled view of the city. The hotel also features a world-class spa and some of the state’s best luxury shopping at The Shops at Charleston Place, including Gucci, Louis Vuitton, and St. John. For a smaller, boutique feel, book a room at the nearby Andrew Pinckney Inn. Stay in one of the hotel’s 41 beautifully appointed, elegant-casual rooms, and you’ll be greeted with a color palette of chocolate, cream, and calming blues and greens. Enjoy breakfast on a rooftop terrace and gourmet coffee and tea with cookies in the afternoon.

Andrew Pinckney Inn

CASEY HENDRICKSON PHOTOGRAPHY

Belmond Charleston Place

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The Darling Oyster Bar

HoM

ANDREW CEBULKA; SHAY MACDONALD; CASEY HENDRICKSON PHOTOGRAPHY

DINE If you don’t want to travel far for brunch, head to the Palmetto Café, located on the ground floor of the Belmond Charleston Place, where giant glass windows and a garden-style setting beckon. Prefer to dine al fresco? Request a seat in the lush courtyard. The lowcountry cuisine, from Eggs Benedict with smoked trout to the Palmetto Omelet with crabmeat and lobster, are sure to satisfy. Next door is the Charleston Grill at Belmond Charleston Place, always one of the top-ranked restaurants in the city. The restaurant, which features mahogany walls, herringbone floors, and nightly live jazz, is home to both regional dishes and exotic global fare. No matter what time of day it is, you’ll find a line curling around the corner of Jestine’s Kitchen on Meeting Street, and with good reason: the restaurant’s story is as good as its renowned fried chicken and home cooking. The casual eatery—owned by Dana Berlin—is a tribute to Jestine Matthews, the daughter of a Native American and a freed slave, as well as a lifelong friend of Berlin’s grandparents. And while Charleston’s culinary scene is steeped in history, you’ll also want to try a few relative newcomers. Head to Kings Street for food and fun at HoM (short for “House of Munch” and pronounced “home”), a burger boutique and ping-pong lounge. For Sunday brunch, start off with some bacon-chocolate fritters, $4 mimosas, and $6 “manmosas” (bourbon, orange juice, and soda). For dinner, the burger options include everything from house-ground beef to tempeh and tofu. For a taste of high-end seafood, stop at The Darling Oyster Bar, which opened a few months ago in a 115-year-old storefront on upper King Street. The sea-themed interior, decorated with nautical flair, includes a 14-seat oyster bar and a menu with creative delicacies such as clam chowder served over house fries, lobster pot pie, and oyster spaghetti.

Jestine’s Kitchen

MAY 2016 lakenormanmagazine.com

DISCOVER

COURTESY OF THE CHARLESTON AREA CVB, EXPLORECHARLESTON.COM

First-timers have a lot of ground to cover. For local lore, take a leisurely carriage ride around the city. (Palmetto Carriage Works, one of many local companies offering tours, charges $25 per person, plus tip.) And though the Charleston City Market is often heralded as a tourist trap, it’s also the place to get a handmade sweetgrass basket, arguably the quintessential Charleston souvenir. More than 50 resident artists carry on the centuries-old weaving tradition live at the market. To log some sun-and-sand time, pack a picnic and head to one of the city’s two closest coastlines: Folly Beach and Isle of Palms, where beach access is free but you can expect to pay a small fee for parking. History buffs will enjoy a tour of Fort Sumter ($19.50 for adults), where the first shots of the Civil War were fired on April 12, 1861. And if you’re of the mindset that no vacation is complete without a few rounds at a pristine golf course, head to Kiawah Island. But one of the best ways to spend a day in Charleston is simply strolling down the cobblestone streets toward the city’s southern tip—The Battery— where four- and five-story mansions overlook Charleston Harbor. It’s about one mile from Waterfront Park (where the iconic pineapple fountain and pier made from native palmetto trees are located) to White Point Gardens. And if you manage to leave the city without answering the siren’s call of “Hot pralines!” from a street-side shop—well, you’ll just need to start planning a return trip. LNM

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Business Update D9 Brewing Company, based in Cornelius, released a new beer and six-packs for NC Beer Month. Their new beer, the Swell Rider Tangerine Session IPA, will be both on draft and in bottles. Splashed with tangerines and rising waves of pineapple, mango, and stone fruit hops, this is the perfect beer for warmer weather. Along with that, they have also released six-packs of their successful Tropical IPA, Hakuna Matata. Charlotte Gastroenterology & Hepatology is welcoming a new member to their team. Dr. Devi Thangavelu is a graduate of Cornell University and earned her medical degree from SUNY: Brooklyn, Downstate School of Medicine. She is certified in gastroenterology, hepatology, and internal medicine. Before joining this team, Dr. Thangavelu practiced in New York for seven years. She is currently accepting new patients in the Huntersville and Mooresville offices. Fulcrum Capital Partners will be holding their ribbon cutting and grand opening May 12. They are hosting an open house in celebration of their move to a new location; 20621 North Main St., Cornelius. Join them from 12 to 4 p.m.

â&#x20AC;&#x201D; Compiled by Claire Kuhkin. Email business news to kcoleman@charlotteobserver.com

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H EALT

ALLERGY

ELLNESS

EAR, NOSE & THROAT

Allergy & Asthma Center of Lake Norman Christina J. Collura, DO Jonathan R. Romeo, DO Julia W. Parkhurst, MS, PA-C

15940-C Northcross Drive Huntersville, NC 28078 704-655-1466 311 Williamson Rd. Mooresville, NC 28117 704-746-9889 www.LakeNormanAllergy.com

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

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

Thomas Warren, MD Herb Wettreich, MD Keith Meetze, MD Fred New, Jr., ANP 140 Gateway Blvd., Mooresville, NC 28117 704-664-9638

P ROVIDERS Tiana Losinski, MD

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

James N. McNabb, MD Karen Carson, FNP 435 E. Statesville Ave Mooresville, NC 28115 704-663-5056

Emmett Montgomery, MD Rebecca Montgomery, MD 191 West Plaza Drive Mooresville, NC 28117 704-664-4000

FAMILY MEDICINE Bremnor Family Medicine Dr. Judy Bremnor, FAAFP 136-H Corporate Park Dr., Mooresville, NC 28117 704-660-9780 www.judybremnormd.com

Iredell Family Medicine Dr. Emily Nabors, FAAFP

544 Brawley School Road Mooresville, NC 28117 704-360-5190 www.iredellfamilymedicine.com

Alisa C. Nance, 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

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H EALT

ELLNESS

P ROVIDERS

INTERNAL MEDICINE

NEUROLOGY

Manish G. Patel, MD Amy Bolling, FNP-BC Julie Abney, PA-C

Andrew Braunstein, DO Ryan Conrad, MD Craig DuBois, MD Douglas Jeffery, MD

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 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 Angela Kellermeyer, PA-C 359 Williamson Road Mooresville, NC 28117 704-878-2021

HOME HEALTHCARE

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

lredell Home Health

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

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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

Hospice & Palliative Care of Iredell County Gordon Hospice House

OPTOMETRY

2341 Simonton Road Statesville, NC 28625 704-761-2400 • www.HOIC.org

Huntersville Eye Care Center

Dana Bell, BSN, RN, Gordon Hospice House Director

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

Interim HealthCare Mooresville

235 Medical Park Rd., Suite 203 704-840-0040 Interimhealthcare.com/Carolinas RN’s, LPN’s, CNA’s, CNA+ available Homecare for Pediatrics & Seniors

124 Professional Park Dr. Mooresville, NC 28117 704-662-3077 9735 Kincey Avenue, Suite 203, Huntersville, NC 28078 704-766-9050

NUTRITION Lake Norman & Charlotte Nutrition Associates Jennifer Manley, RD/LDN Registered Dietitian/Nutritionist 16501-D Northcross Drive, Huntersville, NC 28078 704-650-9745 or 704-895-9865 Providers for BCBS, Cigna and Aetna Insurance

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

H EALT

ELLNESS

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

PODIATRY

OBSTETRICIANS & GYNECOLOGISTS James Al-Hussaini, MD, FACOG Grant Miller, MD, FACOG James Wilson, MD, FACOG Laura Arigo, MD Katie Collins, DO Melissa Poole, CNM Lauren Crosslin, CNM Erica Ehland, 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 Dr. Jason Batley 544 Brawley School Road Mooresville • 704-658-0956 www.jasonbatleymd.com

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

RHEUMATOLOGY

Kenneth Bloom, DPM Kurt Massey, DPM

Sean M. Fahey, MD Dijana Christianson, DO

137 Professional Park Drive, Mooresville, NC 28117 704-662-8336

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

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

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

PLASTIC SURGERY 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 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

Rehab Services Brian Center Health & Rehab

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

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

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

URGENT CARE AND OCCUPATIONAL MEDICINE Piedmont HealthCare Express Care 125 Days Inn Drive Mooresville, NC 28117 704-660-9111

UROLOGY Carolina Urology Partners, PLLC Ashley H. Tapscott, DO

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

MAY 2016 lakenormanmagazine.com

Snapshot photo by ERNIE WRIGHT

rnie Wright captured this morning shot of Lake Norman from his back door. In his words: â&#x20AC;&#x153;I started out the back door to get the paper Saturday morning. I quickly turned around to get the camera. When the rising sun lights the clouds from below, magic happens. I quickly walked to the end of the dock and I took this picture. It only lasted about five minutes.â&#x20AC;?

Send photos for consideration to kcoleman@charlotteobserver.com

lakenormanmagazine.com MAY 2016

MAY 2016 lakenormanmagazine.com