Nibbles + Bites

Scratch Kitchen by Ghostface Brewing A Culinary Collaboration

Pork Bruschetta topped with slow roasted pork, microgreens, blue cheese crumbles and a signature bacon jam.

by Vanessa Infanzon | photography by Lisa Crates

When Kristin Klein was asked to develop a version of the Nashville hot chicken sandwich for a new restaurant concept at LangTree Lake Norman in Mooresville, she wondered how she’d do it. Despite her apprehension, the West Coast native proudly added “Somewhere Near Nashville” to Scratch Kitchen by Ghostface Brewing’s menu. “Because I’ve never been to Nashville and because I’ve never tried a Nashville hot, I had to be very creative with it,” she says. “I feel grateful that it’s one of our best sellers. People love it.”

Scratch Kitchen opened in late November. Booths, high-top tables and seating for large groups—some outdoors—offer views of Lake Norman. The large mural by local artist Norma Gely gives it a neighborly feel.

The Tropical Recharge has a simple syrup made from Passion Mango Saison and sugar in the raw to create a powerful, tropical citrus punch. The drink also contains pomegranate molasses, tequila, fresh citrus, pineapple and orange juice.

The Maple Cheddar Bacon Chips are tossed with cheddar cheese, bacon, maple and fresh rosemary and served with a side of ranch. The Purple Sour has a sugar syrup made with Pink Kitty Hibiscus Wheat Beer, forming a floral aromatic flavor. The simple syrup combines with whiskey, fresh lemon juice, butterfly pea flower tea and club soda to turn pink.

Strength of four

Klein, Mike Cuddy, Suzy Cuddy and Chuck Klein decided to join forces in March 2020: They combined their restaurant and brewery businesses. It was an easy transition because they already worked together, says Kristin.

Mike and Suzy launched Ghostface Brewing in 2016 and then Beer Lab in 2019, both in Mooresville. The Ghostface name is a nod at Supernatural, a television show and a fan favorite for the couple.

Chuck and Kristin owned Davidson Pizza Company in Davidson since 2015. Once the partnership formed, the restaurant changed names to Slices & Pints.

Each of the four bring experience from different industries, making the partnership strong. Mike, a former landscaper with a passion for homebrewing, is the head brewer and operates the marketing. Suzy is “The Company Mom,” handling human resources. Chuck’s 25 years of food and beverage experience puts him in charge of restaurant management and Kristin, the so-called foodie, is the chef.

“When we all come together, we all have a lot of ideas,” Kristin says. “It’s a very unique group that is supportive of different ideas. We are so much better under the same umbrella than separate.”

Clean and local

Scratch Kitchen’s menu features appetizers, salads, flat breads, handhelds (sandwiches), paninis and indulgences (desserts). Dishes will be added seasonally and incorporate as many ingredients made from local businesses and farmers. Cheese, meats, produce and other items are sourced from local small businesses such as The Enchanted Olive, Hickory Nut Gap, Joyce Farms, Siano and Spring Water Farms. “We do have an ever-evolving menu. As we grow, the menu will grow,” Kristin says. Appetizers like the pork bruschetta features pork on a toasted artisan baguette with Scratch Kitchen’s house-made bacon jam with blue cheese crumbles and micro greens. Eruca Sativa, Pearfect and Ghostface flatbreads are offered with a traditional crust or for an additional cost, a hand-crafted cauliflower crust by Kara’s Krusts. Ghostface is topped with ghost pepper salami cured in tequila and sea salt, an Italian soppressata salami, a mozzarella honey siracha glaze, rosemary and microgreens.

A master mixologist

Laurel Shea, bar manager and master mixologist at Scratch Kitchen, develops many of the craft cocktails. She also grows micro greens for the bar and kitchen. Eighty percent of the alcohol served at the bar is from North Carolina distilleries using sustainable farming sources. “The bar has taken on the vibe of the kitchen,” Kristin says.

The Durty French Girl includes Chambord, pineapple, vodka and infused with Ghostface’s The Durty Girl IPA. The Blueberry Basil Lemondrop makes for a great date night drink: It’s finished at the table with a smoke bubble.

Whit’s Frozen Custard in Davidson created boozy flights in various flavors, using Ghostface beer, for the restaurant. Kristin recommends their s’mores adult custard for dessert; it’s infused with Ghostface’s S’moregasm.

“We’ve tried to tie in our parent brewery with our new concept of this gastropub,” she explains. “Because we were a brewery first, all of the signature cocktails have been inspired by the beer. We cook a lot of the beers down and make simple syrups and infuse the cocktails with them.”

Ghostface Brewing Scratch Kitchen

138 Village View Drive, #107, Mooresville 980.689.4390 www.ghostfacebrewing.com/scratchkitchen