SouthPark Magazine - May 2015

MAY 2015

THE

NEW CROP POTLUCK

DINNER WITH THE CITY’S MOST CREATIVE CULINARY MINDS

DRINK IN THE VIEW AT THE PUNCH ROOM HOT FASHIONS FOR WARM WEATHER DINING MEETS DESIGN IN CHARLOTTE RESTAURANTS

Š2015 John Hardy Limited

One of a kind. One at a time. Each by hand.

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UNDER CONTRACT

Charlotte’s #1 Furniture & Design Boutique Featuring: CR Laine

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3605 Hampton Manor Drive

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$947,000 www.allentate.com/laurencampbell Lauren Campbell 704-579-8333

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FROM THE

EDITOR

It’s Happening

O

ne Saturday morning a few weeks ago I was in South End’s Atherton Market. I was sipping a latte from Not Just Coffee and watching friends run into each other, their arms filled with groceries from the market’s local vendors. I said hello to a local chef who showed me his haul of fresh veggies and spices, and I chatted for a few minutes with a baker about

his methods.

The entire place was bustling. Even outside the glass doors, groups gathered in the sun with

dogs and children playing around their feet. It felt idyllic. And in that moment I realized: It’s actually happening.

I’ve been writing about Charlotte’s food scene for longer than I’d like to admit. From blogs to books and from tweets to television, I’ve been lucky to cover many of the great chefs, restau-

When does Charlotte get its turn?

rants, farmers, and food this city offers. But it’s often felt like we’re not quite there. Much to our frustration, our scene has lagged behind even our smaller neighbors like Charleston and Asheville. A few years ago Nashville was suddenly all the national rage as a Southern food city. Even DC with it stuffy reputation has gained a vibrant food scene in recent years. And don’t even get me started on Atlanta where celebrity chefs seem to be half the population.

When does Charlotte get its turn?

I think it’s now. In this issue we feature “The New Crop” (page 38). These are people around town who are changing how this city looks at food—and how the rest of the country looks at us. Clark Barlowe, the owner and chef at Heirloom, is one of the group. After the James Beard Foundation Awards announced its 2015 nominations, he went to social media announcing that there were 365 days left to prove that he—and Charlotte—deserved some attention from the renowned culinary foundation in 2016.

He’s right. If you’ve been to Heirloom and had one of Barlowe’s dishes, you know. Like all of the people included in the feature, he’s doing some seriously cool stuff. I recently had the chance to speak with longtime Charlotte chef Jim Noble about his thoughts on the city’s food scene. He pointed out that Charlotte isn’t necessarily a Southern food city. Our industries—most notably banking—have brought people with sophisticated tastes from around the world to Charlotte. Noble called our food “continental” and “international.”

I like that description. We’re never going to be Charleston with its Lowcountry roots and incredible seafood, or Asheville with its quirky dives and beer mecca rep. We’re a modern city with international flavor. And when you read writer Keia Mastrianni’s story on page 38—or visit a great local restaurant or market—I think you’ll see that what Charlotte brings to the table is impressive. I think you’ll see it’s our turn.

LINDSAY EMEIGH

Sarah Crosland, Executive Editor editor@southparkmagazine.com

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What’s the value of your heirlooms?

Ask our

experts Coins, Comics & Mechanical Banks

Steve Statland

Steve has more than 50 years of experience in specialty and collector coins. He is also an expert in pre-1970 comic books and vintage mechanical banks.

Personal Property

Louise Phillips

Gold & Silver Jewelry

Jennifer MacLeod

Jennifer is one of the 12 graduate gemologists on staff. She is available by appointment at both our SouthPark and Mooresville offices.

Sports Memorabilia

Howard Epstein

Matt Demert

Howard has been a sports memorabilia hobbyist for over 40 years. He has appraised for attorneys and insurance companies for over 25 years.

Stamps & Postcards

Clocks & Watches

Matt appraises, restores, and repairs clocks and watches. He is certified by the American Watchmakers Institute and is the only JaegerLeCoultre certified Atmos clock repairman in Charlotte.

Louise appraises antiques and residential contents.

She is a certified member of the International Society of Appraisers (ISA) and holds level attainable within the highest organization.

Tony Crumbley

Tony has been a stamp collector and dealer for over 40 years and has appraised for banks and attorneys for over 20. He is a member of the American Philatelic Society.

Fine Wine

Jeffrey Sigala

Jeffrey is a Level Two Certified Sommelier by the Court of Master Sommeliers. He manages private wine cellars and appraises wine for divorces and estates.

Perry’s is your source for buying, selling, and appraising vintage, antique, and estate items and collections. Our experts can provide appraisals and consult on your items.

Call 704.364.1391 to schedule an appointment.

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Wow, what a find!

may DEPARTMENTS 25 | blvd White hot spring fashions from Belk, what’s brewing at BLT Steak, the hottest celeb sightings around the QC, and more

31 | Swirl From Dancing with the Stars of Charlotte to a playful Studio 54-themed soiree, the city’s best party coverage

FEATURE 38 | The New Crop Potluck [cover story] Our second annual gathering of some of the city’s most creative culinary minds

50 | Style in the City

50

A local stylist and blogger shows off the hottest looks for warm weather

AVENUE 71 | Cuisine A peek inside The Ritz-Carlton’s most glamorous new destination, its 15th floor Punch Room

76 | Design The minds behind the design at some of the city’s top spots to dine

82 | Travel This month, get beach body ready at one of the Caribbean’s most inviting resorts

71

SNAPSHOT 88 | Top Chef Rooster’s Chef Zack Renner talks fermenting and future plans

may 2015

ABOUT THE COVER the

new crop potluck

Dinner with the city’s most creative culinary minDs

Drink in the View at the Punch room hot Fashions For warm weather Dining meets Design in charlotte restaurants

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Scenes from The New Crop Potluck gathering.

Photos by Lunahzon Photography.

Styling by Relish Carolina.

82

Melanie Coyne

nanCy DonalDson

leslie Fisher

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sharon yoxsiMer

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results you will

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Targeted Publications Division of The Charlotte Observer, A McClatchy Publication

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Sarah Crosland Executive Editor Cristina Wilson Editor Katie Coleman Associate Editor Tracie Stafford Senior Graphic Designer Steve Pigg Graphic Designer Lauren Blake Olivia Fortson Whitley Adkins Hamlin Keia Mastrianni Michael J. Solender Contributors Margaret Kaufmann Editorial Intern Phyllis Weber Local Advertising Director 704-358-5345 Zoe Gillespie Jane Rodewald Account Executives

For advertising information, contact Zoe Gillespie at 704-358-5936

Dr. Jonathan Kulbersh

Trained in Beverly Hills by Dr. Paul Nassif of Botched, Dr. 90210 and Real Housewives 6849 Fairview Road | Suite 200 | Charlotte, NC 28210

704-325-8062

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Letters to the editorial staff: editor@southparkmagazine.com

Facebook: facebook.com/SouthParkMagazine Twitter: twitter.com/SouthParkMag © The Charlotte Observer. All rights reserved. No part of this publication may be reproduced in any form without the express written consent of the copyright owner. SouthPark Magazine does not necessarily endorse the views and perceptions of contributors or advertisers.

FACE LIFT • RHINOPLASTY • FACIAL FILLERS • NECK LIFT • EYELID AND EYE LIFT

Volume 19, Issue 5

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To order photo reprints, visit bit.ly/buyphoto.

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Morrocroft Estates 6 bedrooms / 5.2baths / $1,799,000 Represented by: Sandra McDonald 704.576.3377 / smcdona@bellsouth.net

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Southern Living at its Finest 5 bedrooms / 3.2 baths / $1,459,000 Represented by: Sue Zarrabzadeh 704.650.6046 / szarrabzadeh@cbunited.com

Summerlake in Southpark 4 bedrooms/ 4.2 baths / $850,000 Represented by: Steven L White 704.242.1485 / StevenWhite@cbunited.com

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Providence Estates 4 bedrooms / 3.1 baths / $750,000 Represented by: Kohleen Nornes 704.704.533.2818 / knornes@cbunited.com

Beautiful Golf Course Cul de Sac Home 3 bedrooms / 2.1 baths / $624,900 Represented by: Sam Grogan 704.564.0220 / sgrogan@cbunited.com

Rosebank at Providence 4 bedrooms / 3.1 baths / $487,500 Represented by: Judy Knechtel 704.779.5782 / judy.knechtel@cbunited.com

GLOBAL IS THE DIFFERENCE CBCarolinas.com ©2011 Coldwell Banker Real Estate LLC. A Realogy Company. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each office is Independently Owned and Operated. Coldwell Banker ®, the Coldwell Banker Logo, Coldwell Banker Previews International®, the Previews International Logo, and “Dedicated to Luxury Real EstateSM” are registered and unregistered service marks to Coldwell Banker LLC.

[ CONTRIBUTORS ]

CHARLOTTE OFFERS A VARIETY OF TASTY SPOTS TO DINE. WHAT’S YOUR FAVORITE?

“For me, The Fig Tree offers an exquisite fine dining experience with wonderful service and food. Located in a historic house, it creates a special, romantic atmosphere with a menu that never disappoints.”

-Margaret Kaufmann, writer

“If I am looking for comfort food you will find me at Dish. I always feel welcomed and comfy there and food never disappoints. However, if I feel like a night out on the town, trading in my Levi’s for slacks, you will find me at 5Church. The staff, service, food presentation, and atmosphere are impeccable.”

-Justin Driscoll, photographer

“My wife and I really enjoy Upstream at Phillips Place. We have a ‘date’ there at least once per month. I love seafood and they have light, creative Asian-fusion preparations that are inspiring.”

-Jeremy Deal, photographer

-Michael J. Solender, writer

“Stagioni! The place has history, incredible Italian food, a cozy fireplace, and a wine cellar. What more could you ask for?”

-Lauren Blake, writer

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“I imagine it would change from day to day even, but if I was forced to pick just one then I would say Ru Sans. When it comes to sushi, I’ve pretty much put them as Charlotte’s standard in my mind.”

“I’ve had the good fortune to photograph and eat at some of Charlotte’s finest restaurants. But when I’m hungry I hit up my favorite hot dog joint, JJ’s Red Hots. There’s something uniquely southern about a hot dog with chili, slaw, diced onions, and yellow mustard that just sets my world right.”

-Michael Hernandez,photographer

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blvd.

People. Places. Things.

White Hot F

PHOTO COURTESY OF BELK

ashion may be all about risk taking, but wearing white can often feel too scary. It’s the epitome of crisp and stylish, but tends to be a scarce hue in many wardrobes. Arlene Goldstein, Belk’s Vice President of Trend Merchandising and Fashion Direction, says that should change—it’s a “season-less trend,” she says. Just in time for warmer weather, Goldstein suggests three ways to make room for this chic shade in your closet (continued on next page). —Lauren Blake

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blvd.

TOP SHOPS

HEAD TO TOE “This is when texture comes into play,” says Goldstein. So go for a monochromatic look, but pick pieces that she refers to as having “surface interest.” “Mix materials so that even though it’s all white, it has a very interesting appeal,” she suggests.

S

ure, we love local. But it’s exciting to see top national chains setting up shop in Charlotte. From unexpected urban openings to New York transplants, these three upcoming spots are set to change the city’s scene.

POP IT IN Whether it’s a white pant, a jacket, or even a casual tee, they’re musthave wardrobe staples.

“White energizes and refreshes everything that’s in your wardrobe,” says Goldstein. And there are plenty of options to do the trick. “Women in the South love that polished completer piece—they consistently want to put on that third layer and I think the white blazer is a wonderful option.”

1 Whole Foods This upscale grocer already has several Charlotte area outposts. But when Crescent Communities announced its new mixed-use development in Uptown, it came with plans for the city’s first center city Whole Foods.

With plans to open in 2017, the 47,000-square-foot store promises to be a top draw for pedestrians.

2

ACCESSORIZE Inject white into any look with a scarf, shoe, bag, or baubles, regardless of the season. “It would not contradict the trend to see someone in a black skinny pant with a white shoe or slouchy white bag,” says Goldstein. “You know there are all of those ideas in the South about ‘No white after Labor Day.’ Well, white has sort of become a season-less message and the textile will change given the month ... Everything you knew about wearing white, just erase that and start over.”

Charlotte snagged the first location for this salad shop outside of New York and DC. Set to open in the Park Road Shopping Center, Chop’t Creative Salad Company, will feature its signature tasty salads that have been a Manhattan lunchtime favorite since 2001.

CELEB SPOTTING

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3

pe

r

Anthropologie

ar

The CIAA tournament recently drew lots of big names to Charlotte with Nikki Minaj, TI, Rick Ross, Lil Wayne, and Diddy all hosting events around town. The Carolina Panthers’ Cam Newton was among those partying at LABEL nightclub during the events. American Idol’s Chris Daughtry was spotted dining at 5 Church, and Panthers’ Roman Harper and retired NBA star Patrick Ewing were both seen at Fahrenheit. Another former NBA star, Magic Johnson, paid Charlotte a visit to catch the NCAA basketball games at Time Warner Cable Arena. The Food Network’s Guy Fieri dined all over town on a recent visit to shoot Pinky’s Westside Grille for Diners, Drive-Ins and Dives. The famed eater was seen at Intermezzo Café, 300 East, Mert’s Heart & Soul, and Nikko’s Japanese Restaurant, as well as area food trucks. For more sightings, follow @ CelebsInCLT on Twitter.

Rom

an

H

Just when you thought South End couldn’t get any hotter, one of the country’s top retailers announced an upcoming fall opening in the historic Atherton Mill. Anthropologie has stores at SouthPark and Northlake malls, but the new shop’s stylish urban setting promises to set it apart.

FASHION PHOTOS COURTESY OF BELK, ROMAN HARPER PHOTO COURTESY OF JEFF SINER

Chop’t

shown: Jet Set Cabana Pattern and Passport Field

What will you create?

Authentic, handcrafted tile and stone since 1952. www.walkerzanger.com

N.C. Tile & Stone Showroom 2116 Hawkins St., Ste. 500 Charlotte 704.583.7000

N.C. Slab Showroom 1331 S. Mint Street Charlotte 704.583.7010

blvd.

Next Noodles

What’s Brewing at BLT

CHARLOTTE IS SLURPING UP THE RAMEN TREND WITH THIS MONTH’S FUTO BUTA OPENING.

C What: Bi-Monthly Craft Beer Dinner Series Where: BLT Steak Charlotte in Uptown Who: Chef Ben Miles and top North Carolina breweries Why: The dinners, which are $75 per person, feature four upscale courses created to pair perfectly with each craft beer (think honey-marinated cod with smoked amber ale or caramel pot de crème with a chocolate stout). Plus, guests have the chance to chat with the chef as well craftsmen from the brewery.

When: This month, on May 29, Mother Earth Brewing

pairs with the famed steakhouse. Keep an eye out for future events with Unknown Brewing (July 31) and Olde Mecklenburg Brewery (September 25).

BY THE NUMBERS CALLING ALL CHOCOHOLICS! This

year’s Sweet Escapes event, which raises money for Community Links, an organization helping individuals obtain and sustain housing, is set to be a

sweet success. The May 2 party features 500 pounds of chocolate including 1000 pieces

designed by CPCC students and more than

15 chocolate centerpieces. www.sweet-escapes.org —Margaret Kaufmann

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hef Michael Shortino, who was most recently with BAKU in SouthPark, has plans to open the city’s first ramen shop this month in South End. The light rail-side Futo Buta, which translates to “fat pig,” will serve lunch and dinner, and offer a patio just in time for summer seating. With ramen from noodles made in house, steamed buns, housemade kimchi, and, of course, sake, the experience promises to be authentically Japanese.

And with local beer on tap, ramen bowls from a North Carolina potter, and a locally sourced menu, it’s set to be authentically Charlotte. www.facebook.com/futobutaramen

UNDER CONTRACT

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Tally Ho Find your Winning Look!

Mon.-Fri. 10-5 • Sat. 10-4

704-861-1990

1013 Union Rd., Gastonia • www.tallyhoclothier.com

I-85 to Gastonia -Exit 19 - at top of ramp, take right turn, go 2 lights, take left on Broad St., go 4 lights (crossing Garrison Blvd.) We will be on the right side of street.

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harlotte took on an international twist at the recent German Opera Gala, which celebrated a history of German contributions to opera. Co-chair Klaus Becker is seen here with Peter Wittig, the Ambassador of the Federal Republic of Germany to the U.S. and Wittig’s wife, Huberta von Voss-Wittig.

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A monthly guide to Charlotte’s greatest galas by Olivia Fortson

Deutsche Opernball (The German Opera Gala)

Mayor Dan Clodfelter and his wife, Elizabeth Bevan.

Clair Campbell.

THE REASON: A celebration of German contributions to opera.

THE BUZZ: It was presented by the N.C. Zeitgeist Foundation and BMW. The co-chairs were Klaus Becker and Trey and Kimber Morgan.

Margaret Rosenfeld. The evening honored special guest Peter Wittig, the ambassador of the Federal Republic of Germany to the United States.

Chase and Carolyn Saunders.

Michael Gallis and Berhan Nebioglu.

Terry and Marjorie Serralles-Russell.

John and Tricia Boyer.

Chris Chelko, Fiorella Becker, Concha Becker, and Mary Dowd.

Dancing with the Stars of Charlotte

Andreas Bechtler with his wife, Regine, and Regine’s daughter, Marie Louise.

Leslie Shortridge, Robin Mermans, and Eleanor McCurdy.

THE REASON: Charlotte Ballet’s annual gala fundraiser.

THE BUZZ: It paired local celebrities with Charlotte

Judges Stoney Sellars, Pat Rodgers, and Hugh McColl.

Ballet professionals for dance routines with the proceeds going to the ballet company and each celebrity’s chosen charity. Cathy Bessant of Bank of America won the People’s Choice Award for raising the most money; William and Dee Haygood.

Dianne Chipps Bailey of Robinson Bradshaw & Hinson won the Judges’ Choice Award. Also dancing were Midge Barron, who helped found the gala three years ago; Walter Dolhare of Wells Fargo Securities; Dr. Derek Raghavan, president of Levine Cancer Institute; and

Kristan Coblentz and Trevor Conner.

Lloyd Yates of Duke Energy.

Charlotte Ballet’s Jean-Pierre Bonnefoux and Patricia McBride.

Walter Dolhare performs with Alessandra Ball.

Dianne Chipps Bailey performs with Jordan Leeper.

Cathy Bessant, center, won the People’s Choice Award for raising the most money.

Hunter and Kristin Barron.

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PHOTOS BY DANIEL COSTON

Midge Barron performs with Addul Manzano.

LOOKS WE

LOVE

Who: John and Judy Alexander at the Mint Museum Auxiliary’s Studio 54 Party.

Wearing: Judy is wearing a dress that she wore to Studio 54 when she worked in New York City and John and she would go to the world’s most famous disco. It’s clear why Studio 54 co-owner Steve Rubell, who was notorious for only letting the right mix of people in, always whisked them through the line.

Who: Jennifer Jackson at the Mint Museum Auxiliary’s Studio 54 Party.

Wearing: A Badgley Mischka pant suit and jacket that looks like a cape from Monkee’s of Charlotte on Selwyn Avenue.

Who: Christina Elia modeling at the Daughters of Penelope Queen of Hearts High Tea and Fashion Show.

Wearing: An outfit and accessories from the Eileen Fisher store at Phillips Place.

Studio 54 Party THE REASON: Hosted by the Mint Museum Auxiliary in celebration of the Mint Museum Uptown’s new exhibit “Halston and Warhol: Silver and Suede,” which runs through June 14.

THE BUZZ: The dress code was “Anything Goes at Studio 54.” The event co-chairs were Kristin Hair and Parker Shuford.

Halston’s niece and exhibition co-curator Lesley Frowick, who was at the opening of Studio 54 with her uncle and Andy Warhol, attended the Mint Museum party and she said that “Halston and Andy would approve” of the Charlotte party.

Ashleigh White and Danielle Donahue.

Tatum and Mary Margaret Gressette.

Jennifer Dixon and Jonsie Evans.

PHOTOS BY DANIEL COSTON; MARK HAMES

Brooke Pitts.

Esther and Sam Farnham with Pamela Lovett, and Kelly Hopkins.

Shelly Landau and the Mint Museum’s executive director Kathleen Jameson.

Joddy Peer, Marty Andress, Jo Ann Peer, and Weston Andress.

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Great Expectations

Erica Hanks, Bekah Blake, and Sarah Farber.

THE REASON: A coffee hosted by the nonprofit Baby Bundles.

THE BUZZ: It was a chance for volunteers to network and learn the latest news about the organization. Baby Bundles partners with community agencies and local hospitals to identify mothers in financial need. It then

Margaret Siegel, Heather-Camille Hewett, and Susie Dekle

presents those mothers with new and gently

Michelle Simpson and Valerie McKernan.

used newborn clothing, books, and toys.

Carolyn Hudson, Samantha McCall, and Gray Dunaway.

Martha Tate and Martha Ann Wardlaw.

Amy Welton, Debbie Mijatovic, and Nicole Sodoma

Katherine Daly and Carole Joyner.

Dalong Sivongxay, Carol Hardison, and Pete Heuberger.

Angela Wells Knowles, Taylor Brackner, and Lorie Cox.

Cat Long, Ursula Douglas, Heather Leavitt, and Emily Harry.

Celebration of Hope Gala THE REASON: A fundraiser for the March Forth with Hope

Austin Stout and Jessie Sossamon with Magdalyn, and Mark Seiber.

Foundation, a nonprofit that provides financial support to

NASCAR’s Kyle Petty.

families battling cancer or other life-threatening diseases.

THE BUZZ: The foundation was established by Stuart and Shelby Stout in memory of their daughter, Hope, who lost her battle

Stuart Stout (top) with Holly Lane and Shelby Stout, and Ty Bescher and Nathan Bescher.

Linda Grekusis and Jamie Hardy.

with cancer ten years ago. The Erica and Kevin Donnalley.

evening had a 007 James Bond theme and Kevin Donnalley, the

Tommy and Katie DeFrancisci.

Dawn and Mick Mixon.

former Carolina Panthers player who had a special bond with Hope and her family, was the gala honor of his Panthers jersey number. Among the live auction items that created excitement was a stadium tour by Luke Kuechly.

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Karen and Mark Crews.

Darlene and Ed Petz.

PHOTOS BY DANIEL COSTON

chair and Special Agent 0065 in

home design dedicated to showcasing charlotte’s distinctive homes Real Estate News

page 4

home design

“As we evolve our homes should, too” - Suzanne Tucker

dedicated to showcasing charlotte’s distinctive homes

gn, little challenges

me gets a kid-friendly makeover by designer Traci Zeller

by Samantha Alexander

bout the materials and choose,” says Zeller. The slipcovered dining chairs red with Sunbrella outdoor ch are moisture and stain eller also chose to add s because besides being ’re also easy to clean. g room table, from Restoraare, was another mindful distressed finish allows for ssy meals and homework hile adding an elegant

uptown rebound

Luxury high-rise condominiums in the heart of Center City

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Real Estate News .......................... 4 Uptown Rebound .......................... 6 Outdoor Escapes.........................10 Condo vs. Single Family.............14

- story on page 6 SPECIAL ADVERTISING SECTION . THE CHARLOTTE OBSERVER . SATURDAY, MAY 24, 2014

1P

ork and chandelier are two g room’s most noticeable ieces. “Lighting is a great ate a space without it getwear and tear,” says Zeller. elier she found from Visual d the whole look together unreachable for the little

ing on the wall by artist e was truly the finishing

Photos: Traci Zeller

Photos: Traci Zeller

place for the kids to hang out in the summer,” says Coogan.

Coogan’s Landscape offers endless possibilities when it comes to creating amazing pools. Waterfalls, grottos, jumping rocks, waterslides and beach entries are just a few of the choices clients have when dreaming up their perfect poolscape.

touch, providing a vibrant pop of color and adding a playful feel to the room.

The McNeers’ daughter’s bedroom was another challenge for Zeller. One struggle was that the headboard had to be in front of the room’s only window. Adding the navy and pink printed window treatment to tie in with the fabric headboard helped solve the problem.

Michele hoped that the design would be something her daughter could enjoy while growing older. “She’s only 3 but I want her to love it when she’s 9 and 12 too,” says Michele. Adding the navy as an accent color helped keep the look more mature.

17P

RTISING SECTION . THE CHARLOTTE OBSERVER . SATURDAY, MAY 17, 2014

Hair Nails Facials Waxing

Photo: Coogan’s

Spa Packages

Want a custom pool but think it’ll be too expensive? Think again.

“We can design a pool to fit almost any size yard or budget,” assures Coogan. “There are certain design elements that can work with different budgets or space constraints.”

Keith Lombardo of Lombardo Swimming Pools agrees: “A custom pool can be as affordable as a cookie cutter.” The family-owned business has been in Charlotte for more than 28 years and seeks to

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Stompin’ at the Savoy Jazz Ball

May 8

THE REASON: Charlotte Concerts celebrated its 85th season of bringing

SOIRÉE BOHÈME

national and international musical performances to Charlotte. Proceeds go

The Bechtler Museum of Modern Art’s annual

to support music education in Mecklenburg County

fundraising gala is inspired by the museum’s exhibition

THE BUZZ: The jazz theme was chosen because in 1930, when the group

“The Art Books of Henri Matisse,” Three of Charlotte’s

first formed, jazz music was the rage. Students from the Jami Masters School of Dance entertained with a dance medley, the live auction was

most creative supporters of the museum are involved

led by WCNC weather anchor Larry Sprinkle and guests danced to music

with the planning, so expect a chic and fun evening.

from the Savoy Jazz Orchestra. One of the night’s most special moments

Barrie and Matt Benson are host committee chairs and

was a tribute to longtime Charlotte Concerts supporters Carolyn and Sam

Wesley Mancini is the event chair. The menu ranges

McMahon.

from French street food to haute cuisine. There’s also Carolyn Williams.

entertainment, dancing and a silent auction. Tickets are $175. Details: 704-353-9216; www.bechtler.org.

May 9

BIG BOTTLES AND BLUES

Wine, music and food are the draw at this fundraiser that’s the largest event of the Charlotte Wine & Food Ashley and Patrick McDonald.

Alexandra Myrick and Ingrid Noreiko-Bray.

Weekend. Proceeds go to five nonprofits: Charlotte Concerts, Council for Children’s Rights, Pat’s Place, Safe Alliance and Second Harvest Food Bank. 6:30 p.m.

Phil Smith and Gretchen Neli.

at Founders Hall in the Bank of America Corporate Center uptown. Tickets are $75-$250. Details: www. charlottewineandfood.org.

May 17

FESTA ITALIANA Board president Anne Bryant and her husband, Frank.

Carolyn and Sam McMahon.

It’s the 10th anniversary of this celebration of Italian food and culture that benefits the Nevins Center and its programs that help people with disabilities. 1-7 p.m. at Queens University, 1900 Selwyn Ave. Tickets are $75.

Details: www.festaitalianacharlotte.org.

David and Pam Furr.

Students from Jami Masters School of Dance perform.

May 30

SWEET ESCAPES

Indulge in an array of chocolate treats plus heavy hors d’oeuvres at this benefit for Community Link. There’s also entertainment and a silent auction. Proceeds help individuals obtain and sustain housing. 7-10

Deborah Tucker, Sandy Hamilton, and Debra Dawson.

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Conference Center, 3216 CPCC Harris Campus Drive.

Emcee Christine Gonzales dances with her husband, Keith.

Tickets are $60-$125. Details: 704-943-9506; www. sweet-escapes.org.

PHOTOS BY DANIEL COSTON

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[ COVER FEATURE ]

THE

NEW CROP POTLUCK OUR SECOND ANNUAL GATHERING OF SOME OF THE CITY’S MOST CREATIVE CULINARY MINDS.

BY KEIA MASTRIANNI

• PHOTOS BY LUNAHZON PHOTOGRAPHY

STYLED BY RELISH CAROLINA

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•

DESIGNED BY THE PLAID PENGUIN

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Jamie Swofford, the Chef ’s Farmer, ast year, history was a Charlotte chef turned farmer made inside a trolley delivering to some of city’s best as SouthPark Magazine kitchens and Chef Luca Annunzigathered twelve of Charlotte’s ata, chef/owner of Passion8 Bistro culinary veterans and rising stars who recently relocated, after nine to discuss the state of our culinary Jason Alexander: Free Range Brewing, Co-founder and Brewer years, from a 48-seat restaurant to union. Chefs, restaurateurs, and Luca Annunziata: Passion8, Owner and Chef a stunning 120-seat space in the local food advocates were among Clark Barlowe: Heirloom Restaurant, Owner and Chef Elizabeth neighborhood. the inaugural bunch who shared Newer talents at the table a lively discussion on Charlotte’s Lynn Caldwell: Charlotte Food Innovation District, Founder included Jason Alexander, a local past and present. Since then, a new Cat Carter: Edible Charlotte, Publisher brewer on the verge of realizing he crop has emerged onto the landJoe Kindred: Kindred Restaurant, Owner and Chef and his brother Jeff ’s farm to glass scape, adding verve and dynamism vision with Free Range Brewing to a scene that has grown exponenRachel Klebaur: Orrman’s Cheese Shop, Owner in NoDa; Chef Clark Barlowe, tially over the last year.

Jay Pierce: RockSalt, Chef Johnson and Wales graduate, who Inside the gorgeous Myers Park Aaron Rivera: Chrome Toaster food truck and Tapas 51 made a big splash in an unlikely home of Larry Schwartz, twelve of restaurant, Owner and Chef neighborhood with his brand Charlotte’s best and brightest culiJamie Swofford: The Chef’s Farmer of global cuisine using strictly nary minds came together for the North Carolina products; Chef Joe second annual potluck discussion, Alesha Vanata: littleSpoon, Owner Kindred, former chef de cuisine this time centered on Charlotte’s Paul Verica: Heritage Food and Drink, Owner and Chef of Roosters Uptown, now chef/ present and its future. owner (along with his wife Katy Among the group were veterans Kindred) of Kindred Restaurant including Chef Paul Verica who in Davidson; Aaron Rivera, chef/ has spent the last year and a half needed infrastructure for the local food comowner of the Chrome Toaster food truck embarkdazzling diners with his version of hyperlocal munity in the Charlotte Food Innovation District; ing on his first brick and mortar, Tapas51, inside modernist cuisine inside Heritage in Waxhaw; Cat Carter, publisher of Edible Charlotte, a crucial Chef Annunziata’s former Fort Mill location; Lynn Caldwell, manager of Atherton Market and food publication that looks to celebrate local food visionary who is working toward creating much and farmers through story and educational pieces; Rachel Klebaur, cheesemonger and owner of

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Orrman’s Cheese Shop inside the 7th Street Public Market who recently purchased a second location in Raleigh.

The newest additions to the table included restaurateur Alesha Vanata, owner of the Myers Park breakfast and lunch eatery LittleSpoon that opened last July. Vanata recently purchased the former Penguin in Plaza Midwood for her second neighborhood concept. Finally, Chef Jay Pierce, formerly of Lucky32 in Greensboro, now chef de cuisine at RockSalt near the Park Road Shopping Center joined the conversation.

Growth was the watchword of the evening as each individual represented, in their own right, the pursuit and furthering of new ideas and opportunities. Camraderie ensued over an inimitable table setting curated once again by the design talents of Relish Carolina. Over delicious plates of shared food, the resounding theme of community threaded the discussion along with a candid conversation of Charlotte’s strengths and weaknesses. Ultimately, everyone came to the table to share and connect with one another while painting a picture of Charlotte’s culinary landscape.

Here’s an excerpt from the conversation of March 9:

FOR THE VETERANS AT THE TABLE, HOW HAVE YOU SEEN THE CHARLOTTE CULINARY SCENE CHANGE? Lynn Caldwell: In the last 15 years, amazing things have

happened in Charlotte from bringing in local food and educating people to having more places to buy local food.

I see that we’re ready to create infrastructure and take that next step in the transformation of our food culture. We are right on the verge!

Paul Verica: It’s such a cool time to be a cook right now.

One of the things I love is the sense of community we have here and the fact that our scene is growing and growing.

Cat Carter: One of the evolutions I’ve seen over the last

six or seven years is a surge of people going to [farmer’s] markets. First there were more people, then I started to hear more intelligent questions and the next step was that it became a community space. It’s gotten to the point that when I don’t see my regular people at Atherton, I’m kind of bummed because it’s not just about buying the food. It really has become a community space and is a demonstration that food brings people together. I think the city is yearning not only for better food but for all things community driven, real, authentic connections and food is just smack dab in the center of that.

Jamie Swofford: Years ago, I saw a lack of talent, a lack of

creativity and that has transformed into a food mecca with farmers, artisans, educators, and chefs who can perform with exactitude and consistency. I’ve seen this city grow tremendously and I look forward to seeing what’s ahead.

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Jamie Swofford: Chopped salad of spring braising greens, pickled ramp vinaigrette, sundried tomatoes, pickled beets, and baby Danver carrots Luca Annunziata: Ravioloni stuffed with rabbit

mousse and stuffed farfalle with goat cheese, vegetables, rabbit roulade wrapped with bacon, rabbit jus Lynn Caldwell: Carrot cake with locally sourced carrots and eggs Paul Verica: Beet salad, sous vide beets, walnuts, parsley, olive oil, aged balsamic, shaved Snow Camp goat cheese, beet greens, beet meringue, and beet sponge cake.

Joe Kindred: Celery root tortelloni in parmesan

dashi Cat Carter: Pickled shrimp with meyer lemon and

fennel Aaron Rivera: “Pan con chorizo” Columbian

cheese bread, charred onion and poblano chimichurri, house made chorizo, avocado Alesha Vanata: S’mores pie graham cracker

and espresso crust filled with a dark chocolate ganache seasoned with smokey mezcal, Spanish paprika and topped with a light and bruleed marshmallow meringue Jay Pierce: Hoi Toider spread with sage crackers,

smoked flounder, whipped cream cheese, sour cream, sharp cheddar wrapped in poached leeks Clark Barlowe: NC Grey Tilefish rubbed with

housemade Worcestershire and italian dressing roasted whole, stuffed with foraged purple dead nettles Rachel Klebaur: Assorted meat and cheese

plate Jason Alexander: Free Range Brewing beers including a farmhouse ale made with scuppernongs

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FOR THE NEWER CHARLOTTEANS, WHAT HAVE BEEN YOUR IMPRESSIONS THUS FAR?

roadblocks. I think when you have great ideas and you serve great food, it takes a little time to convince people. You have to earn their trust.

Alesha Vanata: I spent the last 13 years in L.A.

and watched that city change astronomically.

There was no food scene in L.A. back then. It took a decade. When I started visiting Charlotte, I thought it was the wild, wild west. I thought, ‘there’s so much opportunity’, ‘there’s so much room for growth, this is amazing.’ In the last year, I’ve become more aware of the incredible things going on here. I think the inspiration is here, the talent is here and the drive is here.

Aaron Rivera: I got here five years ago from

Vegas. I unpacked and a week later, I wanted out.

I didn’t know what was out here. I didn’t know how great the farmers were. Now, it’s so much different, there’s a huge sense of community.

WHAT DOES EVERYONE NEED FROM THE COMMUNITY FOR YOUR BUSINESS TO SUCCEED? Joe Kindred: I think trust is everything. We have things like guanciale on the menu and customers are like ‘guan-what?‘ I think it’s about the customer trusting us. If we can get the community to trust us along with the effort and energy going into our restaurant, it’s huge. We just want to go in everyday and put our heart and soul on the plate.

Rachel Klebaur: I’m taking a location [in

Raleigh] and I’m coming up against a few

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Lynn Caldwell: I think education builds trust.

Jay Pierce: I think ultimately, we’re in the entertainment business, just in a different way. I think the way real entertainment works, whether it’s books or movies or music, is that there’s a tacit agreement with the person interacting with the entertainment to suspend disbelief. So, they give you the trust first. When you go into a movie, you don’t want to know what’s going to happen, you want to come in with a blank slate. Diners aren’t there yet and Charlotte is not unique there.

Clark Barlowe: We were pretty empty for the first year but now people are beginning to trust us. I change my menu everyday and people come into the restaurant with reservations made two weeks ahead of time and they don’t know what the menu is gonna be, they’re just trusting that we’re going to put a great menu together. I think that speaks volumes about Charlotte today.

Cat Carter: I think there is a need for people to

have more of sense of adventure in the place that they live. Going to a local place versus a corporate establishment is taking a risk. I think locally, people need to make a bit of a priority shift. It’s people being willing to have more authentic experiences by going to a craft beer bar versus opting for Bud Light.

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HOW DO WE ENCOURAGE THAT PRIORITY SHIFT? Cat Carter: I think we all are. I think that this

is absolutely the wrong time to try and shift who you are as a chef or as a restaurateur because we’re getting there and people are responding to authenticity. I think there have always been people who are curious, we just didn’t have the critical mass. Now, we’re starting to get there. I think we need to stay consistent and keep doing what we’re doing and it will emerge.

DOES THE CITY ENCOURAGE THE SMALL, INDEPENDENT FOOD BUSINESS? Alesha Vanata: I don’t think Mecklenburg

County makes it easy on small businesses.

We went through hell and highwater opening littleSpoon. They delayed our permitting for four months. Had I not had proper backing, we would have not been able to open our doors. The county, in my opinion, did nothing to encourage or push forth young business. It’s as if they didn’t want us to open at all. As more people move to Charlotte, young independent business owners want to move here because there is opportunity, but if Mecklenburg County doesn’t work with us, people will pack up and move to cities that do support young business owners. We employ 25 people in our little place. That’s good for the county, that’s good for everyone.

Lynn Caldwell: I’ll say from a regulatory

perspective, the health department has a new director who is really open to innovation.

Aaron Rivera: Regarding health inspectors,

I’ve had four of them in the last year and a half.

Each of them comments on something different, their book is so broad and open to their own interpretation and it’s horrible on us chefs. As soon as they say something has to be done a certain way, the next person comes and changes it and says it has to be done a different way and you end up confused. I think the city has to be more innovative to help us succeed. I’ve got more freedom operating in South Carolina, whereas Charlotte is operating under the 2009 food code.

Clark Barlowe: They [South Carolina] are five years ahead of us in terms of the food code. We can’t even use wild, foraged ingredients on the menu.

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RACHEL, IN A RECENT PRESS RELEASE ANNOUNCING YOUR SECOND LOCATION, YOU MENTIONED IT WOULD TAKE UP TO TWO YEARS IN INVESTED TIME AND CAPITAL TO OPEN A SIMILAR SPACE IN CHARLOTTE. DID YOU HAVE DIFFICULTIES HERE? Rachel: I started looking last May and met with

a real estate person. She was difficult to get a hold of and finally took me around, I don’t know, to appease me and said, ‘They [property owners] probably won’t want to talk to you’ and ‘They’ll probably put you in the back.’

IN THE PLACES YOU WERE LOOKING IN CHARLOTTE, WERE THESE LANDLORDS LOOKING TO TAKE A PERCENTAGE OF SALES? Rachel: Yes, they did want a percentage of the

money I made and the buildout was expensive.

ARE THEY TAKING A PERCENTAGE OF YOUR SALES IN RALEIGH?

a business person so that I can find the financial backing to open a space here in Charlotte.

SO, HOW DO WE WORK TOGETHER TO COLLECTIVELY LIFT UP OUR CITY’S FOOD SCENE? Jason Alexander: Stand up for what’s important to you. Be outspoken and real about what you create.

Jay Pierce: We can’t sit here and expect the world to take notice, we need to engage the rest of the nation. It’s easy to say ‘I don’t need to go to New York or Miami to participate in this event,’ but I think you do. I think people here need to get out of their kitchens and engage the rest of the country in a fraternal way. The camraderie here is amazing. The reason Charlotte doesn’t get talked about by the national press is because nobody knows, it’s the best kept secret in America.

Rachel: No, but the rent is comparable. I hope

WHAT WOULD YOU LIKE TO SEE MORE OF IN OUR CULINARY LANDSCAPE?

this extra square footage will help solidify me as

Cat Carter: There needs to be more middle of

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the road food options, places to go at 7 o’clock on a Wednesday night where it’s not a “thing.” Also, pick something that you’re naturally passionate about and glom onto it. Use it as a vehicle to help everyone. The Piedmont Culinary Guild has made great strides in how people share resources and suppliers, but we also need more community events like FarmHands Charlotte that bring in the lay public, people we don’t see regularly.

Luca Annunziata: I think I would like to see Charlotte have an identity. We’re more than just barbecue, we have something better than that, we just need to give it voice.

Alesha Vanata: I think we need to figure out

what our identity is and what identity we want to put forth. If you don’t tell people who you are, they will decide for you. It’s time to figure it out as a team, as a city.

Paul Verica: It can’t be all about me, me, me. It’s

gotta be about us. If we all work together to build a better, stronger community, then we all benefit.

That’s what it’s all about, isn’t it?

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[ FEATURE ]

STYLE IN THE CITY STYLIST AND FASHION BLOGGER WHITLEY ADKINS HAMLIN WAS INSPIRED BY THE FAMED PHOTOGRAPHY OF SLIM AARONS, THE ICONIC CHIC OF OLIVIA PALERMO, AND THE GORGEOUS SPRAWLING CHARLOTTE HOME OF KIM AND ERNEST ELLISON. HERE, THE LOCAL TRENDSETTER SHOWS OFF THE HOTTEST LOOKS FOR WARM WEATHER FROM SOME OF CHARLOTTE’S TOP SHOPS.

WARDROBE STYLIST: WHITLEY ADKINS HAMLIN OF THE QUEEN CITY STYLE, WWW.THEQUEENCITYSTYLE.COM PHOTOGRAPHER: ZACH ALSTON PHOTOGRAPHY HAIR AND MAKEUP: DEME FOURTOUNIS ASSISTANT WARDROBE STYLISTS: KATE MCELVEEN AND LAUREN CALDWELL SET ASSISTANTS: LORI TERRELL AND MACKENZIE NEWELL HAIR COLOR: AURORA BROOKS, BOREALIS SALON SPRAY TAN: GORGEOUSGLO ON LOCATION: THE HOME OF KIM AND ERNEST ELLISON INTERIOR DECORATOR: CHRISTINE MCCALL HOME DESIGN, INC.

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3.1 Phillip Lim Sleeveless Dress, $795, Coplon’s, www.coplons.com Anya Hindmarch Duke Lapis Clutch, $1295, Coplon’s Roxie Glossy Leather Pump, $278, J. Crew, www.jcrew.com Kenneth J Lane Basketweave Cuff Bracelet, $148, Coplon’s Alexis Bittar Pave Gold Gem Teardrop Earring, $255, Coplon’s

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alice + olivia Giana Layered Crop top, $264 Elizabeth and James Neoprene Pencil Skirt, $295 Tom Binns Pear Earrings, $438 Vita Fede Gemstone Cluster Bracelet, $500 Vita Fede Mini Omega Bracelet, $315 All available at Coplon’s, www.coplons.com

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Yoana Baraschi Jumpsuit, $349, ChezElle, www.facebook.com/shopchezelle Tracy Reese Kimono, $297, ChezElle Jimmy Choo Neston Wedge, $550, Coplon’s, www.coplons.com Kenneth J Lane Earrings, $88, Coplon’s Heart Necklace, www.byboe.com

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Tibi Cluster Bead Crop Top, $398, Coplon’s, www.coplons.com Tibi Pleated Stripe Skirt, $698, Coplon’s Christian Louboutin Aqua Ronda Slingback Sandal, $865, Coplon’s Oscar de la Renta Cabochon Chandelier Clip Earring, $450, Coplon’s Christian Louboutin Sweet Charity Bag, $1095, Coplon’s Metal Ring, ChezElle, www.facebook.com/shopchezelle

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Regine Bechtler Dress and gloves, prices for similar pieces start at $1,750, www.peacejackets.com Diane Cotton Cuff, $278, Coplon’s, www.coplons.com Oscar de la Renta Long Tassel Earring, $395, Coplon’s alice + olivia Fan Pouch, $198, www.aliceandolivia.com

Leopard Print Playsuit Finders Keepers, $220, KK Bloom Boutique, www.kkbloomboutique.com Marc Jacobs Cropped Jacket, J.T. Posh, www.jtposh.com St. John Knit Chain Bracelet, $175, Coplon’s, www.coplons.com Vaubel Doorknocker Earring, $800, Coplon’s Oscar de la Renta Jewel Buckle Faille Belt, $750, Coplon’s Chanel Chain Bag, $1750, Neiman Marcus, www.neimanmarcus.com Chanel Black Sunglasses, $400, Innovative Eye Care, www.innovativeeyecare.net

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t w i t t e r. c o m / S o u t h P a r k M a g

The List

PREFERRED VENDORS SECTION

PHOTO BY MICHAEL C. HERNANDEZ OF LUMIERE

restaurants and chefs

A special advertising section showcasing some of Charlotte’s top dining destinations.

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Preferred vendors section

H e i r lo o m r e s ta u r a n t 8470 Bellhaven Blvd, Charlotte, NC 704-595-7710 www.heirloomrestaurantnc.com

All-In With The Community

Heirloom is located within Charlotte’s Coulwood neighborhood.

This neighborhood is considered a food desert by the USDA, meaning residents have little to no resources for fresh produce. However, Barlowe saw an opportunity to immerse himself within the community to be a resource for providing fresh food. Heirloom not only serves as an oasis for precious resources, but as a place where the community can gather and learn together. It is this integration between education and community that gives Heirloom the ability to further share its many food philosophies, not just for diners, but for the local residents.

Barlowe is not only creating a name for himself in Charlotte, he is also creating a sense of security for his neighbors. In a part of Charlotte where fresh food goods are scarce, Barlowe is helping to strengthen the community one healthy plate at a time.

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A Sustainable Home

For Heirloom Chef and Founder, Clark Barlowe, creating good food is all about respect. “It’s about respect for our farmers, respect for the animal and the produce,” says Barlowe. Heirloom restaurant takes great pride in using every bit of each ingredient that they are given, especially when it comes to their protein sources. By buying entire animals, instead of just specific cuts, Barlowe is able to use every part of the animal. This is reflective in his capability to create his own stock and using natural fats instead of butter. Creating an environment centered around sustainability that is as infectious as it is beneficial for the local community.

Clark Barlowe

Originally from Lenoir, Barlowe has travelled the world as a chef, including a six month stay at California’s The French Laundry. During that time Barlowe learned how to hone his skill of sustainable food service. Heirloom’s new daily menu is a reflection of Barlowe’s culinary skill and passion for sustainable cooking practices. Barlowe gives guests an unconventional experience by offering up to twelve courses, instead of a traditional large entrée. He also stands firm in only serving dairy, meats, produce, and grains that are sourced

by North Carolina farmers and growers, including Heirloom’s wine and liquor selection. However, it is the dedication to sustainable culinary practices that allow Barlowe to further community outreach.

Preferred vendors section

N i k k o J a pa N e s e R e s ta u R a N t 325 Arlington Ave, Charlotte, NC 704-370-0100 www.nikkosushibar.net

Husband and wife team, James and Joanna Nix, have worked their way down South Boulevard and have found success with every move. Nikko’s space is designed with an open dance floor and plush lounge like seating.

The dim lighting and music inspired by hits from recent decades keep the active vibe fresh. Nikko’s playful atmosphere is the recipe for a good time and gives patrons space to relax and enjoy their evening. Nikko’s offers a creative sushi selection, thr finest seafood available, and the very best of what Japanese cuisine has to offer.

“We want our guests to have a good time,” says Joanna Nix, “you work all week and need a place to let go and have fun.” Nikko’s definitely gives Charlotteans a sophisticated space to let loose and enjoy themselves.

Sushi Therapy

“I make it a point to stop by every table each night,” says Nix. “I stop by, see how people are doing, and select a roll from our sushi menu for them.” With over 100 sushi items, this may seem intimidating. However, Nix provides patrons a one-of-a-kind experience by bringing guests out of their comfort zone. “Items you wouldn’t usually try, you do, and end up liking them,” Nix says. James and Joanna Nix have built a beautiful restaurant and reputation as one of Charlotte’s best eateries. “We share the sushi love,” she says “and stick together like sushi rice.”

All About Passion

“It’s all about passion,” says Nix. “I have a passion for what I do, and when you’re young, it’s that passion that drives you.” Joanna Nix is a rarity in Japanese cooking scenes. In a culinary culture that is predominately male, Nix is a female sushi chef. With only a handful in the world, Nix has not only honed her craft, but continues to work with new types of sauces and flavors to continue to be the best in sushi creation. Nix also makes sure every chef that walks through her doors is trained to her liking. Although this may seem redundant, for Nix, it is her way to make sure diners always enjoy the same consistent experience, in both food and atmosphere.

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Photo Credit: Photography from Sue

Here for the Party

Preferred vendors section

lu m i e r e f r e n c h k i t c h e n 1039 Providence Rd, Charlotte, NC 704-372-3335 www.lumieremyerspark.com

The Light

“If we were going to open a fine dining restaurant, now was the time to do it,” says Chef Tom Condron, of Myers Park’s newest fine dining restaurant. Lumiere is an authentically French restaurant with a menu that offers diners the best of what French cuisine has to offer. “When people come here, they come to dine, sometimes for the whole evening,” says Condron “That’s exactly what we wanted to be for the neighborhood; a place where meaningful experiences happen.” Stepping into Lumiere guests will experience a soothing setting with soft tones and chic décor. Lumiere is a place where food and intimate dining meet. Business partners Matthew Pera and Tom Condron felt it was time for a renaissance of French dining. Pera and Condron’s talent allowed them to bring a new light to Myers Park.

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Duck a l’Orange

One of Lumiere’s top dishes is the Duck a l’Orange.

Condron has modernized this French favorite, while keeping the original integrity of the meal. Duck a l’Orange, is prepared with time and perfect technique. “We wanted to take a lighter approach, since it is usually a heavy meal,” says Condron. The ducks undergo an intense process lasting a few weeks before final presentation. Lumiere incorporates a natural gel from the sea to create an orange sauce alongside the traditional sides of turnips and potato fondants. Duck a l’Orange is an international favorite that is also becoming desired Charlotte dish.

Honing His Craft

Lumiere’s Chef Tom Condron has been trained by the world’s best. Having studied under French Chef Joël Robuchon for five years, Condron was able to see the gift French cuisine gave the world. “They taught the world how to do it right,” he says. Through years of instruction Condron moved from chef to chef gaining greater and greater insight into French cuisine. “They see you work hard and they take you under their wing, until they feel you are ready to move on.”

This growth and development moved Condron all over the world during his training. Condron’s strict self-discipline, and love of beautifully crafted dishes, is what has makes him the success he is today.

PR r Ee FfEeRrRrEeDd VvE eNnDd P Oo R Sr sS EsCeTcItOiNo n Preferred vendors section

t hteh le i lbiebre tr yt y 1812 South BLVD, Charlotte, NC NC 1812 South BLVD, Charlotte, 704-332-8830 704-332-8830 www. thelibertycharlotte.com www. thelibertycharlotte.com

PerfectPerfect Timing Timing

When therecession 2008 recession hit, many When the 2008 hit, many a restaurant thought thought openingopening a restaurant wouldwould have too dangerous of a choice. have been toobeen dangerous of a choice.

For owners Matthew Pera and Tom For owners Matthew Pera and Tom Condron 2009 was the time to begin Condron 2009 was the time to begin again. Having restored a previously again. Having restored a previously established location on South established location on South Boulevard, Condron and Pera wanted Boulevard, Condron and Pera wanted to bring diners back to good food to bring diners back to good food without the high price. The traditional without wood the high price. The traditional carved bar and the walls covered wood carved bar and walls covered in vintage beerthe advertisements, sets in vintage beer advertisements, sets the scene for a friendly gathering.

“We the scenewanted for a friendly gathering.but “We to be beer-centric, still chef wanted to be beer-centric, but still cheftheir Condron,” says Condron.

Since Condron,” says Condron.

Since their a opening, The Liberty has become End institution. opening,South The Liberty has become a South End institution.

Gastro PubPub Gastro

In Condron’s native neighborhood In Condron’s native neighborhood of Chelsea, London, gastro pub of Chelsea, London, thethe gastro pub is the center of social interaction. is the center of social interaction.

“Everyone to pubs in England, “Everyone goesgoes to pubs in England, that’s just what we do,” says Condron. that’s just what we do,” says Condron.

“We wanted to open a restaurant that “We wanted to open a restaurant that we would hang out in after work,” says we would hang out in after work,” says Matthew Pera, “A gastro pub means Matthew Pera, “A gastro pub means great food in a traditional pub setting,” great food in a traditional pub setting,” While adjusting the menu over a While adjusting the menu over a series of months to accommodate seriestheofAmerican months to accommodate palate, Condron found the American palate, Condronexpertise found ways to bring his culinary waystotothe bring his culinary expertise forefront.

Matthew Pera closely to themanages forefront.

Perabalancing closely the Matthew beer program, manages the beer program, an ever-changing line up balancing with having the right beersline to pair an ever-changing up with withTom’s having cuisine.

Fortothe pair, opening the right beers pair with Tom’sa gastro pub For was the all about bringing agreat food cuisine. pair, opening gastro and drink, at a reasonable price to pub was all about bringing great food South End. and drink, at a reasonable price to South End.

Best BestBurgers Burgers

“Most everything everything isisprepared “Most preparedinin house” says says Condron.

Condron. “It’s house” “It’sall allabout about using the finest ingredients; we using the finest ingredients; wetry trytoto source local local as as much source much as aswe wecan.” can.”The The Liberty’s burgers have won several Liberty’s burgers have won several regional and local awards (Charlotte regional and local awards (Charlotte Observer Best Burger), and are known Observer Best Burger), and are known as the best in town, to which Condron as the best in town, to which Condron replies, “They are the best, because we replies, “They are the best, because we use the best.” The Liberty’s Crunch use the best.” The Liberty’s Crunch Burger is a favorite for many. With Burger a favorite for many.

With creamyispimento cheese, smoked creamy pimento cheese, smoked jalapeno bacon, and hand-cut house jalapeno and hand-cut house chips setbacon, atop a high quality beef, chips set atop a high quality the artisan brioche bun adds tobeef, the the artisan experience. brioche bunEven addswith to the delightful several choices for burgers the delightful experience.

Evenonwith menu, The Liberty something several choices for does burgers on the many restaurants chefs forget to, menu, The Libertyand does something they keep it simple.

“We don’t try to, many restaurants and chefs forget to do anything too crazy, just keep it they keep it simple. “We don’t try simple,” says Condron. “And simple is to do anything too crazy, just keep it good,” says Pera. simple,” says Condron. “And simple is good,” says Pera. southparkmagazine.com

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Preferred vendors section

D r e s s l e r ’ s r e s ta u r a n t 1100 Metropolitan Ave #125, Charlotte, NC 704-909-6295 www.dresslersrestaurant.com

“We have been doing family dinners since day one, when we first opened in 1996” says founder and owner, Jon Dressler. The ‘family’ being the Dressler’s dinner staff who dine together to help encourage the mantra Jon emphasizes in all of his restaurants of “family first.” Dressler’s has been a dining destination for Charlotte residents in Birkdale Village as well as the Metropolitan Plaza location(s). Through Dressler’s the Charlotte restaurant landscape has been given fine dining centered around the guest. Providing a distinguished atmosphere with an impeccable wine selection, and signature food items, Dressler’s gives their clientele a consistent experience.

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Growing Together

Dressler’s is lucky enough to have managers who are hard working, innovative, and driven to succeed. Jon has had the good fortune to work with a team that has a long tenure with Dressler’s.

In a kitchen where everyone is considered an equal member, their input is greatly valued to better enhance the Dressler’s dining experience for the guest. This has enabled the restaurants to establish lasting relationships with guests, who know they are going to get quality experiences, with a high level of service, and a hearty dose of camaraderie. Executive Chef Scott Hollingsworth and his talented team keep the collaborative efforts going in the kitchen to ensure flavors keep moving forward.

Just For The Halibut

Swimming against a current filled with specialty crafted cheesecakes made

by Jon Dressler’s mother, there is a dish that has caught Dressler’s by storm.

‘Just for the Halibut’ combines a center cut Halibut filet with sun dried tomato beurre blanc, lump crab, roasted red peppers, spinach, and chive potato cake.

Together these ingredients have been the recipe for Dressler’s top selling dish for years. What started out as a combination of foods that was unfamiliar, became an opportunity to create this signature plate. ‘Just for the Halibut’ title serves as a window into Jon Dressler’s sense of humor, showing how taking a lighthearted approach is key to creating long lasting flavors.

Photo Credit: Tom Dills , D&G Artistry

Fine Dining

Preferred vendors section

G a l l e r y r e s ta u r a n t 10000 Ballantyne Commons Pkwy, Charlotte, NC 704-248-4100 www.gallery-restaurant.com

Artfully Crafted

Gallery Restaurant set inside The Ballantyne Hotel & Lodge is a work of art all its own. Diners are surrounded by captivating pieces of art provided

by Shain Gallery while dining on food that supports North Carolina’s farmers. Gallery Restaurant is driven by modern culinary techniques and is dedicated to creating delicious cuisine featuring the freshest ingredients from local farms. To go along with the specialty menu, Gallery also makes its cocktails a work of art. Gallery features a “Liquid Arts Program” which allows patrons to enjoy handcrafted cocktails, complete with homemade syrups and sodas that are as fresh as the ingredients found on each plate.

Flavorful Crab Cake

While Gallery changes its menu seasonally, the crab cake has quickly become a signature dish. The culinary team has developed the crab cake to have a multi-seasonal flavor profile that is the perfect selection during any season or meal period. Featuring jumbo lump crab cake and flavorful ingredients such as roasted mango and savory leeks and cilantro, this appetizer is a favorite for Gallery goers to enjoy.

The dish has an “elegant simplicity,” says Chef David Moore.

Gallery’s crab cake offers insight into the same savory and elegant setting that makes Gallery one of Charlotte’s most sophisticated dining locations.

Chef de Cuisine David Moore

Gallery’s Chef de Cuisine David Moore found his passion for food at a young age. Moore’s zeal comes from the ability to create “food memories” every day. Moore continues to make his one-of-a-kind contribution to Charlotte’s gastronomic landscape by helping to make Gallery Charlotte’s only Forbes Four-Star recognized restaurant. Moore is a South Carolina native, which adds another layer of commitment to keep fare local and provide the best in exceptional Southern fine dining in Charlotte. It is Moore’s expertise in the kitchen that makes Gallery Restaurant a top destination for those looking for the optimal dining experience.

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P rP eR fE eF Er RrReEdD vVeEnNdDo eC c TtIiOoNn Or R sS sS E

Preferred vendors section

Another Broken egg CAfe

A n o t| h e r B r o k e n e g g C A f e

3920 Sharon Rd #160 11324 N Community House Rd Charlotte, NC NCN Community House Rd 3920 Sharon Rd #160 Charlotte, 11324 980-207-3823 980-207-4407 Charlotte, NC Charlotte, NC 980-207-3823 www.anotherbrokenegg.com

Décor

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980-207-4407

www.anotherbrokenegg.com

Décor Another Broken Egg Cafe isn’t Another Broken Egg Cafe isn’t your typical place for breakfast, your typical place for brunch and lunch. The menubreakfast, is brunch and lunch. The menu is loaded with fresh ingredients and loaded with fresh ingredients and creative recipes making it secondcreative recipes making it secondto-none. Another Broken Egg Cafe to-none. Another Broken Egg Cafe offers a wide variety of breakfast offers a wide variety of breakfast classics,classics, memorable brunchbrunch dishes,dishes, memorable and lunchtime favorites.

The and lunchtime favorites.Cafe The isCafe is designeddesigned to feel like a casual getaway to feel like a casual getaway with a generous side ofside family, friendsfriends with a generous of family, and friendly service.service.

On theOn walls, are are and friendly the walls, photosfrom takenaround from around the area, photos taken the area, of community.The creatingcreating a senseaofsense community.The ambiance still maintains its Cajun ambiance still maintains its Cajun and Creole roots with images like that and Creole roots with images like that of the fleur-de-lis, and spicy flavors of the fleur-de-lis, and spicy flavors on the menu. Much of their success on the menu. Much of their success can be linked to its philosophy that can be linked to its philosophy that “Nothing Short of Right is Right” “Nothing Short of Right is Right” because they believe that every detail because they believe that every detail of the restaurant, inside and out, is of the restaurant, inside is happy. important to makeand theout, customer important to make the customer happy.

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Founder

Founder While living in Old Mandeville, While living in Old Louisiana, Ron Green sawMandeville, a lack Louisiana, Ron Green saw a lack of local restaurants with breakfast, of local restaurants with breakfast, brunch, and lunch service. After a brunch, and lunch service. After a career as a corporate executive, he career as a corporate executive, he was drawn to the idea of opening a was drawn to the idea of opening a restaurant, and made the decision restaurant, and made the decision to switch professional gears.

Ron to switch professional gears.

Ron renovated a cozy cottage on Lake renovated a cozy cottage on Lake Pontchartrain where he he opened The Pontchartrain where opened The Broken EggEgg Cafe in November 1996, Broken Cafe in November 1996, and it was an instant hit.

People soon and it was an instant hit. People soon began asking when was going began asking himhim when he he was going to open up another restaurant, two to open up another restaurant, soso two years later Ron and his siblings opened years later Ron and his siblings opened Another Broken Cafe Florida.

Another Broken EggEgg Cafe in in Florida.

In 2008, the restaurant launched In 2008, the restaurant launched a a franchise business, and since then, the franchise business, and since then, the original Broken Egg Café has been original Broken Egg Café has been joined by more than 45 franchise joined by more than 45 franchise restaurants all over the country, mainly restaurants all over the country, mainly concentrated in the Southeast. concentrated in the Southeast.

Food

Food Cajun and Creole-inspired dishes

Cajun and Creole-inspired dishes including savory twists on Eggs including savory twists on Eggs Benedict, biscuit beignets, and real Benedict, biscuit beignets, and real southern grits, are the dominant southern grits, are the dominant dishes on the menu. Specialty brunch dishes on the menu. Specialty brunch items include the huevos rancheros items include the huevos rancheros and shrimp ’n grits. Healthier picks and shrimp ’n grits. Healthier picks include fruit,and andsteel steelcut cut include granola, granola, fruit, oats.

In the classic New Orleans oats. In the classic New Orleans style, to make makeyour yourbuttermilk buttermilk style, be be sure sure to pancakes, waffle,ororHawaiian Hawaiian pancakes, Belgian Belgian waffle, French toast bananas foster style with French bananas foster style with bananas, pecans, pecans, and bananas, andwhipped whippedcream. cream.

The menu menu does The does not notstop stopatatnoon. noon.

Lunch goers goers can Lunch can easily easilyenjoy enjoythe themany many choices of burgers, sandwiches, choices of burgers, sandwiches,and and salads such such as salads as the the Santa SantaFe Feburger burgerwith with jalapenos, guacamole, and Cheddarjalapenos, guacamole, and CheddarJack cheese. Complete with a full Jack cheese. Complete with a full bar and specialty drinks, early diner bar and specialty drinks, early diner enthusiasts can find anything they are enthusiasts can find anything they are looking for. looking for.

P rP eR fE eF E r RrReEdD vVeEnNdDo eC c TtIiOoNn Or R sS sS E

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Sky ASiAn BiStro

Sky ASiAn BiStro

9925 Leitner Dr Pineville, NC 980-237-6072 9925 Leitner Dr Pineville, NC www.skyasianbistro.com 980-237-6072

www.skyasianbistro.com

Sky Bistro

Jimmy Liu

Yung, restaurant career at Ken the age ofbegan 14 in his New York career at the age of 14 in New York City. Upon moving to Charlotte, City. Upon moving to Charlotte, Yung followed his passion to open Yung followed his passion to open a restaurant serving authentic Asian a restaurant serving authentic Asian flavors. By offering novel food flavors. By offering novel food experiences in a casual and relaxed experiences in a casual and relaxed environment, Yung has found guests environment, Yung has found guests are more likelylikely to trytonew things andand are more try new things expand their palettes and knowledge expand their palettes and knowledge of newofcultures.

Yung’s training andand new cultures.

Yung’s training experience creating new new flavors in in experience creating flavors different has allowed different placesplaces has allowed himhim to to his creativity to South Charlotte bring bring his creativity to South Charlotte asas well the Davidson community, as well theasDavidson community, spreading his passion for affordable spreading his passion for affordable and fresh dishes. and fresh AsianAsian dishes.

Sky Asian Bistro’s sushi selection can be accredited to their very own, can be accredited to their very Jimmy Liu. Liu is an ambitiousown, Jimmy Liu. Liu is an ambitious sushi chef who loves blending new sushi chef who loves blending new flavors through sauces and working flavors through sauces and working with unique texture combinations. with unique texture combinations.

Liu received most of his training Liu received most of his training in in Boston, where he worked in the Boston, where he worked in the area’s area’smost mostposh poshsushi sushiand and Japanese Japanese cuisine eateries, such as Oga’s cuisine eateries, such as Oga’s Japanese JapaneseCuisine Cuisineand andOishii Oishii Boston.

Boston.

Sky’s Sky’sbeautiful beautifulsushi sushipresentations presentations a directreflection reflectionof of the the selection selection areare a direct processfor foringredients ingredientsLiu Liu prides prides process himselfon. on.Liu Liuattributes attributes the the sushi’s sushi’s himself delectable flavors by selecting delectable flavors by selecting bestfish fishasaswell wellas asother other fresh fresh thethe best ingredients. These beautiful plates are ingredients. These beautiful plates are a compliment to the casual and family a compliment to the casual and family friendly atmosphere. friendly atmosphere.

Sky Bistro Ken Yung, began his restaurant

Jimmy LiuBistro’s sushi selection Sky Asian

Crispy Mango Tuna Roll

Crispy Roll sushi OneMango of Sky’s Tuna most popular

Oneisofthe Sky’s mostMango popularTuna sushi rolls Crispy rolls is the Crispy Mango Tuna Roll. By using fresh ingredients Liu Roll. By using fresh ingredients Liu is able to enhance freshness while is able to enhance freshness while incorporating seasonal flavors. Liu incorporating seasonal flavors. Liu uses mango, cucumber and tempura uses mango, cucumber and tempura flakes, which he covers with tuna, all flakes, which he covers with tuna, all topped with thin lime slices. Liu’s topped with thin lime slices. Liu’s beautiful combination of flavors beautiful combination of flavors blends the best of spring summer blends the best of spring andand summer with rich sweetness and crisp freshness with rich sweetness and crisp freshness thelime. lime.

The Crispy Mango Tuna ofofthe The Crispy Mango Tuna Roll itsits way on on thethe menu as aas a Rollfound found way menu result experimenting withwith different resultofof experimenting different ingredients.

By finding the right ingredients. By finding the right combination of of unique flavors, Liu Liu combination unique flavors, continues to to cater to the American continues cater to the American palette and intrigue for sushi.

palette and intrigue for sushi.

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Preferred vendors section

F i a m m a R e s ta u R a n t 2418 Park Rd, Charlotte, NC 704-333-3062 www.fiammacharlotte.com

Best Clientele

Fiamma Restaurant has been a South Charlotte staple for a decade.

Set on Park Road, Fiamma is placed perfectly between Dilworth, Myers Park, and Park Road Shopping Center.

“We have the best clientele in the world,” says Fernando Campoverde, Fiamma’s founder and executive chef.

Campoverde trains his servers on Fiamma’s wine selection where over 80 percent of the bottles are imported directly from Italy. Guests are guided through the wine selection process to ensure the best wine is paired perfectly with each dish. This spring Fiamma is introducing a spring-summer menu for the first time, while keeping some favorites from the original menu.

These small touches contribute to Fiamma’s success as a Charlotte gem.

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Empty Plates

“My favorite part about cooking is when the dishes come back empty,” says Campoverde. Each dish that comes out of Fiamma’s kitchen is a work of art. The rich green of the pesto is just as vibrant as the orange and reds set against the coal black mussel shells found in the seafood risotto. Upon presentation, Campoverde’s dishes seem almost too beautiful to touch. However, it is the overwhelmingly fresh and authentic flavors that send each guest home raving about the veal chops and every plate empty, back to a satisfied chef.

Fernando Campoverde

Originally from Ecuador, Campoverde studied at the Italian College in Ecuador and fell in love with Italian cuisine. Campoverde spent close to twenty years perfecting his craft under the best Italian chefs in New York.

Campoverde saw the Queen City as the perfect place to begin-again, and bring Italian cuisine with him. Charlotte diners quickly fell in love with Fiamma’s authentic Italian palate and helped Fiamma achieve the presence it has today.

Campoverde is dedicated to providing customers with the best service, freshest ingredients, and all of the tastes of Italy.

Preferred vendors section

Treehouse Whiskey & Fork 4423 Sharon Rd Charlotte, NC 980-207-0949 www.treehouse-restaurant.com

Dive into the Trees

Tucked away in the heart of South Park is a place where adults can revisit their more playful days. Except Treehouse’s avid attendees can also enjoy the benefits of adulthood by indulging in the specialty Whiskey and Bourbon bar. For the SouthPark neighborhood, Treehouse brings its own individuality by being a casual hangout, instead of being solely dedicated to fine dining. “We wanted to bring a more casual feel to the neighborhood,” says one of Treehouse’s partners, “it’s all about comfortability and being a place where people gather to hang out.”

Treehouse is about feeling at home.

A small dining room and large back patio for friends to get together and hang out, create the perfect balance of an environment specifically designed to release the tensions from the day with good friends, food, and specialty drinks.

Bringing it Home

Walking in to Treehouse, it is impossible to not notice its unique interior. The large tree in the center, a vision made into a reality by local designer, Scott Carpenter instantly brings diners into a more laid back environment. Treehouse’s space is made even more playful by the large and playful mural on the back wall. The mural, painted by South Carolina Artist, Glenn Lamp, makes the image of the tree house look as if it came directly from a childhood memory. It is those childhood memories Treehouse wants to recreate for adults in a place that is unsuspecting, yet sacred. South Park has a place where accomplished adults can relax and indulge.

Fresh Take

With over 25 years in restaurant experience the creators of Treehouse wanted to take their own approach to the flavors found on the menu.

Treehouse’s menu offers diners a unique approach to traditional barbeque dishes as well as offering specialty wings, and hugely popular tacos. “We want this place to be casual and laid back” says one of Treehouse’s founders.

Deciding to take a fresh approach to dining in the South Park neighborhood, Treehouse brings a new twist to South Charlotte. “We don’t want to take ourselves too seriously, just have fun and be ourselves,” says the founder. It is this attitude that keeps Treehouse goers coming back week after week to do the one thing we all need to do more of: play. southparkmagazine.com

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Pr e Ef Fe ErRrReEdD vVeEn PR Nd Do Or R Ss Ss EeCcTtIiOoNn Preferred vendors section

T uT up pe lo e loHHoonneeyy CCaaffe 1820 South Blvd, Charlotte, NC NC 1820 South Blvd, Charlotte, 980-225-9175 980-225-9175 www.tupelohoneycafe.com www.tupelohoneycafe.com

Eat (And Drink) Eat (And Drink) LikeLike A A Southerner Southerner

Tupelo Honey Cafe’s South Tupelo Honey Cafe’s South EndEnd Charlotte offers a new menu featuring Charlotte offers a new menu featuring Southern small plates and inventive Southern small plates and inventive seasonal specialties. Popular for seasonal specialties. Popular for sharing, the small plates are perfect sharing, the small plates are perfect with a craft beer or scratch-made with aSouthern craft beer or scratch-made cocktail.

Choose Country Southern cocktail.

Choose Country Ham Wontons with Brussels Sprouts Ham Wontons with Brussels Salad and Tupelo Honey Sprouts Vinaigrette.

SaladOr andHerbed Tupelo Honey Vinaigrette.

Lamb Meatballs with Or Herbed with Grits Curry Lamb Sauce.Meatballs Or Goat Cheese withGoat Green AppleGrits Salsa. The CurryPoppers Sauce. Or Cheese restaurant’s new seasonal specialties Poppers with Green Apple Salsa. The are extraordinary.

From our Charrestaurant’s new seasonal specialties Grilled Beef Tenderloin to Roasted are extraordinary.

From our CharDuck Breast with Cherry Port Sauce, Grilled Beef Tenderloin to Roasted our new entrees are fresh and flavorful.

Duck Breast with Cherry Port Sauce, Don’t worry: our famous Brian’s our new entrees are fresh and flavorful.

Shrimp and Grits is still on the menu!

Don’t worry: our famous Brian’s Shrimp and Grits is still on the menu!

ChefBrian BrianSonoskus Sonoskus Chef

Oneofofour ourfavorite favoritesayings sayings is is One “eating together is good for you,” “eating together is good for you,” but but sharing a meal is even better! I like sharing a meal is even better! I like to do this as well – it’s a great way to to do this as well – it’s a great way to enliven conversations and get to know enliven conversations and get to know one another better. Plus it’s just fun! one another better. Plus it’s just fun!

I designed our new Southern Small I designed our new Southern Small Plates to provide a variety of options Plates to provide a variety of several options and flavors so you can order and flavors so you can order several for the table and experience many fordifferent the table and and experience many tastes ethnic influences. different and ethnic influences.

Whethertastes you order a few small plates as a meal or order try onea as ansmall appetizer, Whether you few plates sure them! aswe’re a meal or you’ll try onelove as an appetizer,

we’re sure you’ll love them!

Tupelo Peach Butter TupeloHoney Honey Peach Butter

While wewe love ourour newnew menu and and While love menu allallofof thethe new items, we we alsoalso know new items, know there are some signature Tupelo Honey there are some signature Tupelo Honey dishes that will always be on the dishes that will always be on the menu – like this one: our Sweet Potato menu – like this one: our Sweet Potato Pancakes with delicious Peach Butter.

Pancakes with delicious Peach Butter.

See the recipe below:

See the recipe below:

Tupelo Honey Peach Butter

Tupelo Honey Peach Butter

8 tablespoons unsalted butter, room temperature 8 tablespoons unsalted butter, room

temperature

1 large ripe peach, peeled and diced or 3/41 cup frozen peaches,peeled diced and diced large ripe peach,

or1 3/4 frozenbrown peaches, diced 1/2 cup teaspoons sugar 1 teaspoon 1/2 teaspoons 1/8 salt brown sugar teaspoon saltnectar 1 1/8 tablespoon peach

1 tablespoon peach nectar Combine all ingredients in a food processor and pulse briefly, retaining Combine all ingredients in a food pieces of peach visible in the mixture. processor and pulse briefly, retaining Keep refrigerated but bring to room pieces of peach temperature beforevisible serving.in the mixture.

Keep refrigerated but bring to room temperature before serving.

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Preferred vendors section

DogwooD Southern table & bar 4905 Ashley Park Lane, Suite D, Charlotte, NC 704-910-4919 www. dogwoodsoutherntable.com

Breaking away from creating Dressler’s Restaurant and deciding to bring another type of dining experience to the Charlotte market is what fueled the making of Kim and Jon Dressler’s newest Restaurant, Dogwood Southern Table and Bar. “[Dogwood] was a shared vision between four other people and myself,” says owner and co-founder, Jon Dressler. Tucked in a cozy South Park location, diners feel at home with a fireplace, intimate dining space, and reclaimed wood tresses from the 1850’s hanging from the ceiling.

Everyone from Kim Dressler, along with the Dressler’s creative team, Tim Buchanan, Scott Hollingsworth, and Brian Lorusso had an input as to the feel Dogwood brings to each guest. It was this community of opinions that came together to form the restaurant that brings everyone home to the Carolinas in atmosphere and cuisine.

Bourbon Man, Brian Lorusso

Behind Dogwood’s bar there is Brian Lorusso, the bourbon man. Lorusso’s creations are just as delicious and can bring a burn or smoothness unlike any other. With currently over 50 different bourbon offerings, Lorusso’s skills with cocktails of all origins are building national attention. The resurgence of the cocktail and crafted beer is something guests are not only passionate about, but creating the perfect drink is exactly what Lorusso is driven to do. Lorusso also keeps his own aged barrels where homemade crafts are stored and served.

Through his creations of ginger beer, infusions, and bitters, Lorusso’s individuality is translated through each offering.

Coming Home

Raised in Cornelius, with a passion for food, Chef Hollingsworth is given a second homecoming each time he steps in to Dogwood’s kitchen.

Hollingsworth can express his love of home and cooking through Dogwood’s mission to “support your state on your plate.” Support for both states’ dining contributions can be seen looking at the menu, where over 90 percent of products are native to North and South Carolina. The other 10 percent, you ask? Well, those grapes are native to Dogwoods wine cellar! As for Hollingsworth, the freedom to create dishes that are based from his childhood palate, allow him and each Dogwood diner to walk in, relax, and come home every time they enter. southparkmagazine.com

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Photo Credit: D&G Artistry

Shared Vision

Preferred vendors section PREFERRED VENDORS SECTION

Preferred vendors section

i tag ge eF Foooodd aanndd ddrr i n k H eHreirta 201 W Main SouthSt, Main St, Waxhaw, 201 W South Waxhaw, NC NC 704-843-5236 704-843-5236 www.heritagefoodanddrink.com www.heritagefoodanddrink.com

the while giving an experience that is everything except run-of-the-mill.

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SomethingToToSay Say Something

Writing the menu every Monday, Writing the menu every Monday, Vertica is given the podium to say Vertica is given podium to say something newthe about the importance something new about importance of good food.

“I havethe something to say of good food.

“I have something to say with my food,” Vertica says. However with my food,” Vertica says.

However his message is more than creating a his dish message is more than creating a that adds to a memorable evening. with seasons andevening. using dishWorking that adds to the a memorable what iswith available during aand particular Working the seasons using phase of the year speaks to respecting what is available during a particular the of boundaries in place phase the year already speaks set to respecting by the Earth.

By supporting what is the boundaries already set in place on your plate at that time, restaurant by the Earth. By supporting what is goers find themselves respecting the on your plate at that time, restaurant natural limits already set in place. goers find themselves respecting the Vertica also views his role as chef and natural limits already set in place. owner as a student, always knowing Vertica also views asknowing chef and that education is his the role key to owner as a student, always knowing more for yourself, and for others. thatLearning education is the key toand knowing leads to action, it is the more for yourself, and for others. consistent self education of Vertica and Learning leadsthat to give action, is the his patrons hisand fooditand his messageself a clear voice. of Vertica and consistent education

his patrons that give his food and his message a clear voice.

Devilish DevilishGood GoodEggs Eggs

Even though Vertica’s menu Even though Vertica’s menu changes weekly, there is one constant changes there diner is oneback constant that takes weekly, each Heritage that takes Heritage diner back home.

This each ever present item on the home.

This ever present item on menu is Vertica’s deviled eggs. For the menu ishowever, Vertica’shis deviled eggs.dish For Vertica, unchanged however, his unchanged isVertica, more than a traditional appetizer, dish but rather,than a taste of home. “There’s is more a traditional appetizer, always deviled eggs, and that’s just but rather, a taste of home. “There’s one of my super fond food memories always deviled eggs, and that’s just as a kid,” says. Although one of myhesuper fond foodpatrons memories will find Vertica does create a as a kid,” he says. Althoughnew patrons flavor of Deviled Eggs daily, he does will find Vertica does create a new keep the classic home-styled snack flavor of Deviled Eggs daily, he does on the menu each day. Keeping a keep the classic home-styled snack consistent dish amongst the change on the menu each day. Keeping a represents a family, through its consistent amongst thetochange changes, thatdish comes together enjoy represents a family, through its a meal each day. And it is that passion changes, that enjoy for bringing ourcomes historytogether togethertowith a meal eachthat day.

AndVertica it is that passion our present keeps coming for bringing our history back to the kitchen to givetogether others thewith same opportunity to enjoy what has our present that keeps Vertica coming been in our back yards through each back to the kitchen to give others the generation. same opportunity to enjoy what has

been in our back yards through each generation.

oto Credit: Richard Israel

Going back to go forwards is Going back to go forwards is what has brought Heritage’s owner what has Heritage’s andbrought Chef, Paul Verica toowner where he is and Chef, Paul Verica to toopen where he is today.

Deciding a restaurant today. Deciding to open a restaurant focused on preparing and serving focusedlocally on preparing and serving grown produce was as every locallybit grown produce was asasevery a deliberate decision each choice Verica made to get as to where he is bit a deliberate decision each choice now.

Just walking into his spot, Verica made to get to where he is set in downtown Waxhaw.

Patrons now. Just walking into his spot, set can sense right away that it is the in downtown Waxhaw.

Patrons canlove of all things food and a deep relationship sense right away that it is the love of with the farmers who supply his love all things food and a deep relationship of food and service, that have brought with the farmers who supply his love Verica here. When farm-to- table of food and service, that have brought restaurants are quickly making their Verica here. When farm-to- table presence in Charlotte, Verica saw the restaurants are quickly making Waxhaw community as an their opportunity presence in Charlotte, Verica saw the to set himself apart “I wanted to be a Waxhaw community as anwant opportunity destination, I didn’t to blend in,” to set himself apartHeritage “I wanted to be says Verica. brings theapublic destination, I didn’t want food to blend in,” back to what makes good, all the while givingbrings an experience that is says Verica.

Heritage the public except back toeverything what makes foodrun-of-the-mill. good, all

Photo Credit: Richard Israel

Conscious Choice Conscious Choice

avenue Cuisine. Design. Travel.

Toast Over the Town THE RITZ-CARLTON’S 15TH FLOOR PUNCH ROOM IS SERVING UP INVENTIVE ELIXIRS AND SMALL PLATES IN AN INTOXICATINGLY GORGEOUS SPACE. PHOTOGRAPHY BY MICHAEL C. HERNANDEZ

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cuisine

In addition to boozy punches designed for groups, mixologist Bob Peters (opposite page) creates dazzling individual cocktails at The Punch Room.

The Drinks Cocktails at The Punch Room are more than just drinks—each one is an exclusive experience.

The Gatsby-esque space of The Ritz-Carlton’s newest drinking den offers a glam atmosphere to enjoy not only seriously sophisticated sips, but also the kind of concoctions you won’t find anywhere else in town. Spearheading the cocktail program—and behind the bar—is Bob Peters, most recently of Pisces Sushi Bar. Peters has acquired a well-deserved rep for mixing drinks that require care to execute and superior ingredients to create.

The Punch Room experience aptly begins with a punch to cleanse the palate before settling on a crafted drink or punch. The punches are designed to serve guests in groups of two ($35), four ($65), or six ($85), and are served tableside or barside in ornate, 19th century-inspired punch bowls. There

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is also a daily rotating punch that is available by the glass. Offerings range from the bourbonbased Perfect Pear Punch crafted with Buffalo Trace, fresh pear juice, allspice, and ginger ale to the Top of the Hill Punch—a North Carolina gin variety topped with champagne, blackberries, Earl Grey tea, rosemary simple syrup, and lemon.

For drinkers more inclined to sip on a single cocktail or two, there are a handful of quenchers offered from the shaker. The Queen’s Roots ($17) uses locally distilled and bottled Queen Charlotte’s Carolina Rum with an unexpected addition of parsnip juice, which blends seamlessly to create a booze-driven aperitif that’s equal parts interesting and satiating. On the other side of the spectrum is the Stormy Brew ($19), an ideal after-dinner drink made with Woodford Double Oaked Bourbon, homemade hazelnut milk, and

a coffee ice cube. As you let the infusion linger, the blend of coffee and smoky bourbon creates a striking fragrance.

Every detail of The Punch Room’s cocktail program is executed with dedication to detail.

The long-stem cocktail flutes were chosen from a glassmaker in England, while the female servers are decked out in dresses that change from gold hued during the week to all black on the weekend. The juices are fresh pressed and the menu is slated to change every six weeks to complement the season. Another detail sure to set this spot apart: Vertical drinking (as in standing up and moving around the space) is not encouraged.

Here, you should sit, relax, and soak in the scene.

And there’s plenty to soak in. The only thing more alluring than the swanky sips, is this stylish space.

—Lauren Blake

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The Bites Top-of-the-line hospitality is practically guaranteed when one walks into a Ritz-Carlton, but at The Ritz-Carlton Charlotte, a new cocktail experience is taking that service to new heights with the opening of The Punch Room.

Stepping out of the 15th floor elevator, the deep and sensual scent of amber wafts through the air beckoning you toward the moody sanctum.

Guests are greeted by a hostess and are shuffled, as if in a game of Clue, through a series of candle lit rooms before being granted entrance into The Punch Room.

The seating inside is sophisticated but comfortable, candles quietly illuminating the space, inviting guests to stay awhile for tableside punch service and a menu of elevated snacks. The room shimmers in gold and black, echoing

The Punch Room isn’t all drinking den. Its small plate menu includes delicate dishes like kusshi oysters with sweet potato pearls (right) and sweet treats like yogurt mini panna cotta with rum roasted pineapple (above).

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pre-prohibition opulence, from the tufted champagne colored couches to the minimalist modern chandeliers, beaded gold curtains and the black marble bar top presided over by awardwinning mixologist Bob Peters.

Craftsman Matt Carnevale, 31, a Virginia native directs the menu of high-end small plates featuring North Carolina Siberian caviar service and briny Kusshi oysters on the half shell.

The smoked pecan hummus makes a wonderful beginning. Served with warm pita rounds and drizzled with benne oil, the hummus delivers a rich complexity from the union of hickory smoked pecans, tahini, and Virginia sorghum syrup. Next, depart to something lighter in the yellowfin tuna carpaccio which offers bright touches of Morocco with micro-mint, yellow

pepper “harissa” and olive paper, an inventive interpretation of dehydrated olive.

One of the most popular items on Carnevale’s menu is the crispy duck sliders and for good reason. Carnevale takes flavorful duck confit to the next level by frying it crispy and serving it atop mini-sesame seed buns from Nova’s Bakery with date ketchup and pickled shiitake mushrooms. Carnevale’s skilled hand lends pops of umami to nearly every dish for rich, complex flavors congruent with the luxurious surroundings of The Punch Room and artisanal cocktail menu. Find furikake atop foie gras and smoked maitakes with pork belly and caraway carrot meringue. Save room for dessert which includes a tower of housemade macarons and a showstopping presentation of tiramisu with strawberries three ways, espresso ganache, and edible flowers. The Punch Room experience will have you feeling on top of the world or, at least, like a royal subject of the Queen City. www. ritzcarlton.com—Keia Mastrianni

Treat Your Guests & Treat Yourself…

Hampton Inn & Suites SouthPark at Phillips Place

A SouthPark Tradition of Excellence

Surrounded by Shopping, Dining & Entertainment Featuring Couples Night Out, Romance, Bridal, Shopping and American Girl Packages

www.hamptonsouthpark.com

704.319.5700

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design

Dining by Design DESIGNING A RESTAURANT FOR CUSTOMER APPEAL AND OPERATIONAL EFFICIENCY INVOLVES A GREAT CONCEPT, SMART DESIGN, AND A BIT OF KITCHEN WIZARDRY.

BY MICHAEL SOLENDER • PHOTOS BY MICHAEL C. HERNANDEZ

S

ure, chefs and restaurant owners are often full of creative and innovative ideas. But most of them are about what’s on your plate. Ever wonder about the gorgeous designs inside your favorite eateries? We got the scoop on two spots that took their cues from the talented crew at Charlotte’s ai Design Group.

Elizabeth’s new Passion8 restaurant gives diners four distinctly different options under one roof. But golden tones and handcrafted textures pull the sophisticated space together.

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Gold curtains surround the chef’s table, offering an intimate experience for diners in the space. Guests seated on the second floor (opposite page) have views of the restaurant’s elegant bar area and entrance.

Passion8 Luca and Jessica Annunziata spent four years searching for the perfect spot to relocate their acclaimed Fort Mill restaurant, Passion8.

Last fall, the couple unveiled stunning and sophisticated new digs in Elizabeth. Front facing Elizabeth Avenue just south of uptown Charlotte, Passion8 arrived on the burgeoning restaurant scene found here in a very big way.

The visually arresting style created in their new space is matched only by the artfully constructed and lovingly prepared Mediterranean influenced fare they serve to hungry diners.

“We were challenged by the size of our kitchen,” says Jessica Annunziata, 37, “As our catering business grew along with our popularity, we weren’t able to produce on a grand scale.

In moving we more than tripled our space.”

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Luca Annunziata, 37, chimes in noting his kitchen expanded from “one oven to an orchestra.”

Enter local architecture and interior design firm, ai Design Group. With help from the group, the Annunziatas created four discrete areas under one roof providing distinctive guest experiences unified by the warm hospitality and wildly creative menu.

Guests are initially welcomed into the lounge area, where the handsome bar offers a hint of buzz emanating from the main dining area. Gold and brown tones throughout complement handcrafted millwork, textured wall coverings, and stylized blown glass light fixtures. Peek-a-boo wine rack/shelving walls separate the lounge from the sleek main dining area.

Nearer the glass encased kitchen is the showcase chef ’s table where gold curtains ring the bold granite topped table and guests enjoy an unabated view of the continual kitchen show. This intimate setting is Chef Luca’s favorite space, “Our guests love it, and in the kitchen we feed off this energy too.”

The “feast room,” is located in the rear section of the restaurant, so named because it can accommodate a single table holding up to 60 guests. Taking full advantage of the huge 25-foot high ceiling is the mezzanine, a second floor urban-feel overlook designated for private events.

“We needed the podium for our restaurant to be on par with our showpiece, our food,” says Jessica Annunziata. “We wanted to go big, and we’ve accomplished that here.”

We needed the podium for our restaurant to be on par with our showpiece, our food.”

—JESSICA ANNUNZIAT

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Brazz When Mital Naik opened Brazz, the uptown Brazilian carvery and steakhouse, in 2012 he had more than a decade of restaurant operations experience under his belt. Yet Naik, 36, had never before opened a restaurant from the ground up.

He identified Uptown space on The Green after closing Brazas Brazilian Grill, the long time Charlotte restaurant acquired from the prior owner.

“I knew what we needed from an operational perspective and the ambiance I wanted to create,” says Naik, “But as far as colors, space usage, permitting and such, I knew we needed expertise.”

Naik also went to ai Design Group, which came up with a recipe that was spot on in designing a successful showcase for the steakhouse.

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“Mital wanted to create a fun and relaxed family atmosphere with an open layout,” says Elizabeth Hamilton, 40, aiDG associate and interior designer. “The salad bar needed to be the heart of the restaurant and we wanted to create an open carving station that was visually appealing.”

Hamilton chose a warm, inviting palette of colors on a spectrum from soft oranges to maroons. “The food is the star here,” says Hamilton. We wanted to create the concept of ‘grilled to perfection’ and give it a look suggesting the warmth of an open fire, with glowing embers.

The signature bar in front features curved shelves and represents the marbling effect present in fine beef.”

“People tell me they feel welcome and at home here,” said Naik, “That means everything.”

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Exclusively featuring

Uptown’s Brazz restaurant was intentionally designed to be colorful and fun in order for patrons to better enjoy their experience in the steakhouse.

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travel

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Rest and Renew GET THE ULTIMATE TRAVEL TUNE-UP AT THE CARIBBEAN’S CURTAIN BLUFF RESORT.

BY SARAH CROSLAND

S PHOTOS COURTESY OF CURTAIN BLUFF RESORT

ure, the pristine beaches, azure water, and laidback luxury would likely be plenty to lure you to the Caribbean island of Antigua.

And the gorgeous views, stylish rooms, and warm service would probably be sufficient to draw you to its renowned resort, Curtain Bluff.

But if somehow all of that wasn’t enough to have you buying a plane ticket and booking reservations, the resort’s new “Fit & Fun Under the Sun” week should cover it.

The week, which happens this month on May 16 through May 23, features celebrity trainer Adam Rosante. The fitness and nutrition expert will be offering daily workouts and personalized one-on-one consultations to evaluate your fitness plans and goals—and create a customized fitness and food regime. (Consider this your bikini bootcamp just in time for summer stateside.) Throughout the week, participants can also mix in tennis lessons from the resort’s pros, yoga and dance classes from its onsite team, water sports, and guided power walks around the nearby village.

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And while Rosante may be the founder of The People’s Bootcamp, this version of training comes with a luxurious twist. Between classes—which you always have the option to skip—participants can take a swim in the sea, soak in the sun on the beach, or snag a nap in a hammock under a palm tree.

Curtain Bluff is all-inclusive, which means that in addition to expertly plated and locally sourced fare at meals, you can also enjoy bites and drinks throughout the day without worry. Sip a cold post-workout smoothie made with fresh island mango or indulge in a much-deserved tea snack on the stone Sugar Mill terrace in the resort’s gardens.

And being a part of this week means even more luxe offerings than usual. Your stay comes with a catamaran sail to and from the yacht-filled English Harbor, complete with a tasty lunch and plenty of rum punch. Plus, you’ll get two 30-minute spa treatments per person.

Plan your spa visit for just before sunset. The soothing hilltop facility features some of the property’s best views. And its blue-tiled cliff edge hot tub offers views across the sea to the islands of Montserrat, St. Kitts, and Nevis. Soak your tired muscles as you sip your welldeserved champagne and watch the sun sink into the water.

The best spot to relax and watch the sunset though may be in your gorgeous guest room. The rooms, which sit on the bluff facing one of the resort’s beaches, all have panoramic views over the water. Floorto-ceiling windows open onto breezy terraces overlooking palm trees and white sand. Simple interior décor with neutral tones and pops of Caribbean color offsets the spectacular exterior view. And rooms here are TV-free, which means that the only sounds are those of the

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Celebrity trainer Adam Rosante

Drink and dine seaside, soak in the sun on your terrace, or feel an inner calm during a sunrise yoga class. Curtain Bluff makes a week of fitness as much about relaxing as working out.

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lapping waves and the wind in the palms—a welcome escape from life in the city.

In fact, everything at Curtain Bluff is welcoming. Its barefoot luxury atmosphere has been a favorite since it opened in the 1960s. The original owner’s wife, Chelle Hulford, still lives in Bluff House on the hill overlooking the resort. Each week she welcomes all of the guests into her art-filled home for cocktails and bites, and the chance to meet and mingle on her chic terrace. The resort’s staff mirrors this warmth, with many of them having been a part of its team for years and living just beyond its gates in the nearby village of Old Road.

Repeat visitors—and there are many—often return happy to see old friends still working on the property. This includes the resort’s executive chef, Christophe Blatz, who has trained under renowned chefs like Alain Ducasse. Blatz is behind the resort’s fare from five-course gourmet meals in the elegant Tamarind Tree restaurant to casual waterside lunches at the Sea Grape. And during Fit & Fun week, guests can also choose from a special “fitness menu” featuring healthier options and calorie counts.

Of course, much of the enjoyment of the week comes from the indulgence post workout. Forget feeling guilty after that week of vacation with its fruity drinks and heavy meals. You’ll return toned and tanned, but even more importantly relaxed and rejuvenated. After all, even with its fitness thrown in, this is still a week of fun in the sun. Packages range from $3,065 to $5,600. Visit www.curtainbluff.com for details.

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Curtain Bluff offers a variety of dining options from the casual Sugar Mill terrace to the gourmet Tamarind Tree. And enjoy a healthy snack or drink post spa treatment in its cliff edge Jacuzzi.

HEALTH & WELLNESS

PROVIDERS

REHAB/BEHAVIORAL

COUNSELING

Rebound Behavioral Health

Moore Professional Counseling

Adult Substance Abuse and Mental Health Treatment 134 E. Rebound Rd, Lancaster. SC 29720 803-313-3700 www.reboundbehavioralhealth.com

Specializing in Couples Counseling and Family Therapy treating issues of Depression and PTSD.

Lisa Moore, LPCS Southpark Towers 6000 Fairview Rd., Suite 1200 Charlotte, NC 28210 704.974.2718 www.mooreprofessionalcounseling.com Premier EAP Provider for Corporations in Charlotte Area

DENTISTRY Charlotte Pediatric Dentistry & Orthodontics Cotswold, University, Davidson 411 Billingsley Rd., Suite 106 Charlotte, NC 28211 704-377-3687 www.cltpediatricdentistry.com

GASTROENTEROLOGY Charlotte Gastroenterology & Hepatology SouthPark, The Azalea Building 6324 Fairview Rd., Suite 204 Charlotte, NC 28210 Offices also in Ballantyne, Charlotte, Matthews, Huntersville, Mooresville and Monroe.

Appointment Line: 704-377-0246 www.charlottegastro.com

WELLNESS Carolina HealthSpan Institute Specializing in bio-identical hormone replacement therapy, wellness, nutrition, fitness, and neurofeedback

Ronald L Brown, MD Mary T. Crowder, MD 423 S.Sharon Amity Rd, Suite C Charlotte, NC 28211 704-333-4817 www.carolinahealthspan.com southparkmagazine.com

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SNAP

SHOT

HOW DID YOU GO FROM A SMALL TOWN IN EASTERN NORTH CAROLINA TO A CHEF AT ONE OF CHARLOTTE’S TOP RESTAURANTS IN UNDER TEN YEARS? I came to Charlotte in 2006 to go to Johnson & Wales. I saw Chef [Jim] Noble do a distinguished visit in 2006 and really liked what he had to say—and the type of food he was doing. So I applied at Noble’s in SouthPark and got a job as a line cook. After it closed, I went to Winston-Salem and worked at Noble’s Grille as a sous chef. I came to Rooster’s because Joe [Kindred] was the chef there and he’s been a mentor for me…. I’ve been working as the chef de cuisine in SouthPark, but I came here when Joe was leaving.

SO WHAT NOW? My plan is to keep the ball rolling on what we’ve been doing—and bring a new spin on things that we do. I’m very passionate about charcuterie, cured meats, fermented sausages, and things of that nature. I think there’s a movement going on where people want to do that, but they’re meeting boundaries with the health department. So, I’m experimenting a lot with fermentation, vegetables, and grains.

WHY THE INTEREST IN THIS CULINARY TREND? I’ve just discovered that there are unlimited possibilities for what you can do with it. It’s such a simple thing that’s been done for years. It’s how they used to preserve meat. It’s a great way to go back to where we started—especially with the local farms that we use.

YES, SPEAKING OF CULINARY TRENDS, HOW MUCH FARM-TO-FORK ARE YOU DOING? We try to keep it as local as we can here on the menu. With some of our staple menu items it’s harder, but with “Special Menu” items change and allow me

ince the Johnson & Wales University Charlotte campus opened in 2004 there’s been plenty of talk about the possibilities its culinary training creates for the future of the city’s food scene. Zack Renner may be the perfect poster boy for the JWU dream. A 2010 grad, he began working under longtime Charlotte chef Jim Noble after hearing him speak there during his freshman year. He’s worked his way from a line cook at SouthPark’s former Noble’s Grille to his new current role as executive chef of Rooster’s Uptown. And he isn’t finished yet. From fermenting vegetables to curing charcuterie, the 31-year-old is experimenting with food and set on bringing new dishes to Charlotte diners. We talked techniques and cuisine types with the innovative chef. —Sarah Crosland

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have local people popping up every year with different products—people are so passionate about that as well.

WHAT DO YOU THINK ABOUT THE PASSION BEHIND CHARLOTTE’S FOOD SCENE IN GENERAL THESE DAYS? The Piedmont Culinary Guild is a force that is building and I think that movement is going to help bring Charlotte further up than it already it is. It’s going to put us on the map pretty soon—we’ll be like Asheville and Charleston. We need to get some James Beard Award winners and I think in a few years we might. And of course I think that Chef Noble has a great concept going on here. Hopefully, we can venture out to other types of restaurants in the future.

PHOTO BY LUNAHZON PHOTOGRAPHY

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Top Chef

to utilize all the cool, local ingredients. It’s great. You

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