Currents Here’s to summer
The
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June 2010
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Four local chefs dish on what’s hot in the kitchen Micky’s Bistro gets creative The legacy of Mallard Head Country Club
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Contents |
10 The Main Channel What’s hip at Lake Norman
14 Porthole
The 38th Annual Great 48 Scot Regatta at Lake Norman Yacht Club
16 The Captain’s Chair Tom Gardner brings a wine and food festival to the lake
18 Rip Currents —
18
16
Recreation
22
Boat clubs make a splash at Lake Norman
22 Rip Currents — Food
We rounded up several chefs from some of the most popular eateries in our area to find out what tickles their taste buds
30 Strong Currents
Smile For A Lifetime Delivers Confidence
36 In the Kitchen Pho Nam offers authentic Vietnamese cuisine
40 The Galley
Micky’s Bistro brings creative dishes influenced from all over to the table
40
44 Grapevine
30 20
Turns out Syrah is quite a character
46 On Course
Mallard Head’s history and charm are a public golf treasure
52 Home Port
Wine columnist Trevor Burton shares the benefits of having a wine cellar in your home
Lake Norman Currents | June 2010
61 Currently
The American Watercolor Society’s 143rd International Traveling Exhibition stops in Mooresville
64 One More Thing Diane Pike brings her perspective to Lake Norman
6
46
52
$719,000
the season to share dinner with friends
A
fter my husband and I brought our twins home from the hospital in February, our friends and neighbors showered us with wonderful meals. I’m talking about strawberries dipped in chocolate, baked ziti, grilled salmon, minestrone soup and more. This yummy act of love not only made me realize, yet again, what wonderful friends we have, but it also brought to my attention that I need to become a better cook. Yes, I’ve reached that point in my life when I need to be able to produce the perfect dish for a friend when the occasion calls for it. Don’t get me wrong, I can cook a meal, and I’m a pretty mean baker (ask anyone who’s tried my Lemon Gooey), but I lack the creativity and drive that fuels a good cook. Take my mother-in-law, Joan, for instance. She’s one of those people who can take any three ingredients and make a feast. She’s like MacGyver in the kitchen. If it’s a cold winter’s day, you can bet she has a pot of French market soup stewing on the stove. In the summer, her silky key lime pie follows almost every family dinner. For Mother’s Day, she
2009 APEX Award Winner for Publication Excellence Lake Norman CURRENTS is a monthly publication available through direct-mail home delivery to the most affluent Lake Norman residents. It also is available at area Harris Teeter supermarkets, as well as various Chambers of Commerce, real estate offices and specialty businesses.
photo by Maury Faggart
At the Helm | Lori K. Tate
Happy Meals Summer is
The magazine by and for the people who call Lake Norman home
“whipped up” steamed mussels and turkey sausage over paella. If I were whipping something like that up, I’d still be in the kitchen. There’s no telling how many mussels would have had to sacrifice their lives for that dish to come out right for me. To Joan and many other cooks (Paula Deen is a favorite), cooking is an art and a way to show the people you love how much you care about them. Preparing a good meal not only provides sustenance for the body, but it also presents an occasion for sharing and good conversation. Chatting with friends around a table covered with the remnants of a good meal is one of my favorite things to do, especially during the summer. The warmer weather subtly dictates that tasks be accomplished at a slower pace, and dinner is no exception. It’s the season to savor a good meal coupled with an even better glass of wine. It’s the season to take life easy. This summer, I hope you’ll take the time to dine with family and friends. Who knows? Maybe I’ll find my inner cook and steam some mussels.
Subscriptions are available for $29 per year. Send us your name, address, phone number and a check made payable to Lake Norman CURRENTS at the address below and we’ll start your subscription with the next available issue.
Lori K. Tate Editor Lori@LNCurrents.com Sharon Simpson Publisher Sharon@LNCurrents.com
Carole Lambert Advertising Sales Executive Carole@LNCurrents.com
Cindy Gleason Advertising Sales Executive Cindy@LNCurrents.com
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Kim Morton Advertising Sales Executive Kim@LNCurrents.com SPARK Publications Publication Design & Production info@SPARKpublications.com www.SPARKpublications.com Ad Production - Stacie Mounts About the Cover Photo illustration by Larry Preslar
Lake Norman Currents | June 2010
Mission Statement Lake Norman CURRENTS magazine will embody the character, the voice and the spirit of its readers, its leaders and its advertisers. It will connect the people of Lake Norman through inspiring, entertaining and informative content, photography and design; all of which capture the elements of a well-lived life on and around the community known as Lake Norman. Lake Norman CURRENTS P.O. Box 1676, Cornelius, NC 28031 704-749-8788 • www.LNCurrents.com The entire contents of this publication are protected under copyright. Unauthorized use of any editorial or advertising content in any form is strictly prohibited. Lake Norman CURRENTS magazine is wholly owned by Venture Magazines, LLC.
Vol. 3 No. 6 June 2010
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the
Main Channel Movers, Shakers, Style, Shopping, Trends, Happenings and More at Lake Norman
From left, sisters Kimberly Webber and Tracy Neal opened Kernel T’s Korn Krib in Birkdale Village in March.
Birkdale Gets Corny Lake Norman Currents | June 2010
Things are really popping at Birkdale Village in Huntersville, where a gourmet popcorn store is proving there’s more to that all-American snack than butter, cheese or caramel. Sisters Tracy Neal and Kimberly Webber opened Kernel T’s Korn Krib in March. Both finding themselves at professional crossroads last year, Neal was inspired to open a gourmet popcorn store after a stop at Garrett Popcorn Shops in Chicago. “I thought, ‘Oh my gosh, we don’t have any10
Kernel T’s Korn Krib adds a twist to an allAmerican snack
thing like this here,’ ” Neal says. “It’s something different.” In addition to the classic three flavors, Kernel T’s offers fruity, bold and savory choices incorporating such flavors as salt and vinegar, barbecue, and sour cream and onion. Webber makes the flavors from scratch and uses real Wisconsin cheeses. The current list of 16 varieties continues to grow as Webber experiments with new flavors. “We make everything in small quantities so
it’s fresh all the time,” Neal says. A shadow box on the wall serves as the popcorn menu. The two patiently offer samples as customers make multiple requests for flavors so they can make the right decision. Making that decision is a difficult but enjoyable task. Windy City Combo, a mix of Wisconsin Cheddar and caramel popcorn, is the most popular. For popcorn with some heat to it, Hoppin Jalapeno and Ragin Cajun can’t be beat. Barbecue flavor lovers will appreciate Kansas City BBQ, which is sweet and spicy. Indulge a sweet tooth with Chocolate Moose, caramel corn drizzled with white and dark chocolate, or Black Hills Gold, with chocolate and peanut butter. Children will enjoy Kid’s Krazy Korn, a fruity blend of banana, green apple, strawberry, orange, blueberry and raspberry flavors. Prices range from a small bag of buttered popcorn for $1.95 to a family bag of savory or candied popcorn for $15.75. Gift tins also are available. After one visit, one thing will be clear. The fluffy, crunchy and perfectly coated popcorn is so ridiculously addictive that before you know it, the bag is empty and you’ll be heading back for more. Says Webber, “People say they eat it morning, noon and night.” — Cathy Swiney, photography by Craig Reynolds The Scoop Kernel T’s Korn Krib Birkdale Village 704.895.3383 www.kerneltskornkrib.com Hours: Sunday, noon-8 p.m.; Monday, noon-6 p.m.; Tuesday- Thursday, 11 a.m.-9 p.m.; Friday-Saturday, 11 a.m.-10 p.m.
Davidson Chocolate Co. makes its Hollywood debut
Wine is one of the tastiest parts of summer.
Aces of Pairs
The perfect wine pairings for summer dishes
Be a Currenteer
Giving back to others is one of the best things we can do to make our community stronger. Each month we highlight a volunteer opportunity in the area.
Loaves & Fishes
Loaves & Fishes is a nonprofi t emergency food pantry program, which provides a week’s worth of groceries to people in cri sis in Charlotte Mecklenburg. Currently, the organization’s biggest need s are dishwashing liquid and detergent, as well as canned vegetables , pa sta and pasta sauce, soup, deodorant, an d shampoo. If you would like to donate these items to Loaves & Fishes, ple ase drop them off Monday through Friday from 9 a.m.-5 p.m. at Ada Jen kins Center, 212 Gamble Str eet, Davidson, 704.896.0471. For more inf ormation, visit www.loave sandfishes.org. 11
Lake Norman Currents | June 2010
Summer Wine Pairings Grilled grouper Tavel (Rosé from France) Grilled salmon Pinot Noir Barbecue Syrah/Shiraz Hamburgers Cabernet Sauvignon Cold apple tart auternes A deli meat platter Cabernet Franc Cold chicken Pinot Noir Grilled pork chops Merlot Deviled eggs Chardonnay (the more buttery, the better) Goat cheese Sauvignon Blanc (preferably from New Zealand) Chilled shrimp Cava (sparkling wine from Spain)
— Lori K. Tate, photography by Trent Pitts
Currenteer
Summer at the lake — shorts, flip-flops and dining al fresco. Sartorial issues aside, that brings to fore the eternal question of what wines to pair with summer foods. Why pair food and wine in the first place? Simple, the right wine can amplify elements of food that wouldn’t be noticed without it — and vice versa. What you get is an experience that is greater than the sum of its parts, which is always a good deal in my book. There’s that old adage, white wine with fish and red wine with meat. Forget about it. What’s key is not to let a strong wine, red or white, overwhelm a delicate dish and to not let a powerful dish mask out the nuance of a wine. You can go equals and you can go opposites. A nice acidic wine can even out a creamy dish. The same kind of wine can enhance the sparkle of a lighter meal. Either way, balance is everything. Here are a few suggestions. Some might seem a little surprising but give a couple of them (or more) a shot. The surprise might just be a pleasant one. Enjoy! — Trevor Burton
When the prop mistress for the ABC television series Brothers & Sisters needed truffles (lavender and hot chili ones to be exact), she did an Internet search. After sorting through her findings, she called Davidson Chocolate Co. “I thought it was a prank call because we had been getting a lot of those lately,” says Sue Elliott, who owns the chocolate shop with her husband, John, and son, John Jr. “She gave me her FedEx number and her credit card number. It all checked out, so out they [the truffles] went.” Sue sent 100 hot chili truffles and 40 lavFrom left, Sue and John Elliott, owners of Davidson ender truffles to the show for its February 21 Chocolate Co., sent 140 truffles to Hollywood. episode. “Watching the show was interesting,” says Sue. “They had a really quick scene of chocolate. They didn’t have any close-ups, but it was exciting to know that we had sent chocolate out there…You just never know what that next phone call is going to bring.”
The Main Channel |
Hot Chocolate
The Main Channel |
Natural Power
Davidson College offers an electric workout
From left, Tom Ross and Alexis Valauri-Orton participate in a green workout at Davidson College.
Davidson College sophomore Alexis Valauri-Orton has spearheaded a new project that helps reduce the college’s carbon footprint and teaches others about energy use and consumption. And if that wasn’t enough, it also provides folks with additional motivation to exercise. When students hop aboard the three new elliptical machines at Davidson’s Nisbet Fitness Center, not only will they be strengthening their bodies, they’ll also be generating electricity for the college. The exercise machines, which were installed in April, have been retrofitted so that the kinetic energy students put into their workouts is captured and fed into the Alvarez College Union energy grid. Via display monitors on the equipment, students can see exactly how much wattage they are generating. “A lot of people have come up to me and said how awesome and cool they [the machines] are,” says 20-year-old Valauri-Orton, who’s majoring in biology. She and four other
students came up with the idea for the energygenerating machines during a 2008 class project. Valauri-Orton received $13,000 in grants, and along with some additional funding from the college, purchased three new Precor elliptical trainers, which were designed by the Clearwater, Florida-based company ReRev. A 30-minute workout on the machines produces 50-watt hours of electricity, which is enough to run a desktop computer for 30 minutes and a laptop for an hour, as well as provide two-and-a-half hours of light from a compact fluorescent bulb. “A lot of people take electricity for granted,” says Valauri-Orton. “You just flip a switch, and it’s there. But this [project] helps people understand their personal role and what it means to generate and use electricity.” — Sam Boykin, photography by Anna Prushinski
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Porthole | photography courtesy of Lake Norman Yacht Club
The 38th Annual Great 48 Scot Regatta at Lake Norman Yacht Club
Thirty-eight Scots registered for the 38th Annual Great 48 Scot Regatta at Lake Norman Yacht Club on May 1-2 with five races over two days. Saturday brought breezes from the south at eight knots. The Scots sailed three races, and at the end of the first day, boat builder Harry Carpenter with teammate Adam Keen were in the lead by one over the family boat of Chris Danilek and Linda and Roger Danilek, followed by local sailors Chuck Gise and his son, Mark. Weather predictions called for steadily increasing wind on Sunday, so some competitors choose to forgo the breeze and stay on shore. Twenty-six out of 38 braved it to finish the final two races. At the end of the second day, Carpenter continued his weekend with a second and a first finish, while the Danilek team finished second overall followed by Lake Norman Yacht Club sailors Peter Beam and Richard Krumdeich. For complete results, visit www.lnyc.org.
From left, Jeff Penfield and James Munford.
Competitors braved the breezes for two days of fun racing.
From left, Chuck and Mark Gise.
From left, Harry Carpenter and Adam Keen.
Lake Norman Currents | june 2010
Competitors raced against breezes measuring 8 knots on Saturday.
14
From left, Bill Ross and Carol Claypool.
From left, Geoff Spencer and Dene Ecuyer.
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Captain’s Chair | by Lee McCracken
Tom Gardner brings a wine and food festival to the lake
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photography by Glenn Roberson
C
oastal communities and mountain getaways do it, and now Lake Norman is getting into the mix. Serving up an opportunity to indulge in what the area’s wineries and restaurants have to offer, the Lake Norman Wine and Food Festival happens June 5 through 6 at Kenton Place. Tom Gardner, a full-time food critic who blogs about area eateries at www. lakenormanfoodie.com, cooked up the idea last fall to help several lake-area non-profits. Although he and his wife moved to Huntersville just 2-1/2 years ago from Washington, D.C., the former public relations professional has pulled together North Carolina vintners and top local chefs to give area residents a palate-pleasing weekend. He says he hopes the festivities will bring the community together and benefit local charities, too. Gardner recently shared a little taste of what’s been going on behind the scenes to get everything ready for the inaugural event.
Lake Norman Currents | June 2010
How did you come up with the idea? In October, I met the woman who organizes the event in Charleston, and I thought, “Why not Lake Norman?” We have great restaurants here, and the lake 16
Tom Gardner, a full-time food critic, takes a break at Dressler’s in Birkdale Village. Gardner is the founder of the Lake Norman Wine and Food Festival.
and casual atmosphere give people that vacation feel. … We want to give people who aren’t wine and food connoisseurs the chance to learn about wine and try new dishes. It’s also a community effort to help local charities that are really hurting in this economic downturn. Proceeds from the festival will benefit two charities in Huntersville — Hope House, which provides transitional housing for women and children, and Angels & Sparrows Soup Kitchen, as well as the Mooresville Soup Kitchen. All three organizations need canned goods, and we’ll be offering a discount on the admission to people who bring donations of canned food.
Who’s involved? We have a five-member board of directors, which includes Jon Dressler, owner of Dressler’s Restaurant; Karen Bentley, Mecklenburg County commissioner; Fran Mathay, Hope House executive director; and Carrie Cox, owner of Cox Marketing Group in Concord. I’m also on the board. It’s a labor of love for all of us, and the
idea really has been well received. Most people have been asking, “Why haven’t we done this before?” A lot of people are excited to be a part of it — some are in it for the food, and some are in it for the wine. But everybody’s in it to bring the community together and help these local charities.
What can visitors expect to see and taste? There will be several tents on the grassy areas at Kenton Place. The main tent will have wine lectures and cooking demonstrations. There will be a Wine Reservoir for wine tastings from local wineries, including Allison Oaks Vineyards, Davesté Vineyards, Dobbins Creek Vineyards, Round Peak Vineyards, Shadow Springs Vineyard and Shelton Vineyards. In the Restaurant Galley, people can taste various small dishes from local restaurants, such as Dressler’s and Galway Hooker. We’ll also have a street fair area for local artists, merchants and small businesses. A children’s area will have play activities and diaper-changing stations.
What will make this inaugural event a success? We’re expecting 2,000 to 3,000 people. We want everyone to come out and have a good time, taste some delicious local food, sip some North Carolina wine and support the charities. LNC THE SCOOP The Lake Norman Wine and Food Festival, which has filed to be a 501(c)(3) taxexempt charity, is Saturday, June 5 10:30 a.m.-6 p.m., and Sunday, June 6 noon-6 p.m. at Kenton Place in Cornelius. General admission is $9 (discount given with a donation of canned goods); admission to the wine tent is an additional $10 for those 21 years of age and older. For details, visit www.lakenormanwineandfoodfestival.org. Lee McCracken is a Charlottearea freelance editor and writer who lives in Stanley and grew up spending summers on Cayuga Lake in upstate New York. Since moving to the Charlotte area in 1994, she has written about business, education, health care and real estate for various publications.
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Lake Norman Currents | June 2010
Helping you live life outdoors
Rip Currents Recreation | by Mike Savicki
Boat clubs offer all the fun of boating without the maintenance.
photography by Craig Reynolds Lake Norman Currents | June 2010
Your Boat is Ready Boat clubs make a splash at Lake Norman
18
I
f you’ve always wanted a boat but aren’t interested in the maintenance and upkeep that goes along with boat ownership, joining a boat club might be just what you’re looking for. Although boat clubs have been popular from Florida through the mid-Atlantic for years, they are a relatively new arrival on Lake Norman. In the last two years, three boat clubs have begun offering pontoons, runabouts, ski boats and cruisers from dedicated slips and public access areas along the southern end of the lake. Justin Simpson, vice president of sales at Carefree Boats of Lake Norman, says boat clubs are a “simplified version of boating” for those who love the water and that they are here to stay.
Easy access Reserving a boat ahead of time and having it waiting at the dock is what attracts many boaters to clubs. Evan Davis, owner of Boat Club of Lake Norman, believes convenience makes the club concept especially attractive to families. “When we relocated to Huntersville,
Boat clubs offer an economical way to enjoy the lake.
we quickly realized that the lake is so much a part of the lifestyle here, but there were so many families missing out on it,” explains Davis. “Families have to be flexible because of everything from the schedules of their kids to the uncertainty of the weather and, before you know it, if they then have to do everything to get a boat up and running, the window of op-
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portunity has closed.” Cost savings in a difficult economy is also a factor. “People have put their lives on hold long enough,” Davis adds. “We live at the lake for a reason and finding an economical way to enjoy it by boat is important.” According to Davis, a membership in a boat club can save up to 75 percent over the three-year cost of ownership Charlotte
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Lake Norman Currents | June 2010
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Rip Currents Recreation |
of a $35,000 boat including purchase, financing, insurance, maintenance, storage and resale. Simpson says his customers are attracted by three key components. “Our boats are in the water and ready to go all the time so the appeal stems from availability, traditional customer service and a lack of hassle,” he explains. “Our boats are cleaned and fueled before you arrive and, when you come back, there is someone waiting to take the keys and assume the responsibility.”
Both Davis and Simpson say the number one question they are asked is whether a boat will be available when a member wants one. “I think that question alone keeps people away from boat clubs if they don’t understand how the process works,” Simpson says. “We have identified a ratio of what a boat can handle and use reservation capacity to determine fleet size. There are very few times that I have to tell a member that we don’t have a boat for them.”
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704-664-1010 or 704-309-2000 www.dockanddredge.com 20
Boating is always fun for families.
Membership has its privileges While no two boat clubs operate exactly the same, and membership packages and fees are different, they do share similar operational formulas. To be enrolled in a club, members agree to pay a monthly fee and consent to join for a specified period. In return, the club maintains a fleet of various boats available for use seven days a week. Different packages give members the opportunity to reserve multiple time slots in advance according to an online reservation system. Fuel cost is the only variable. While the Boat Club of Lake Norman maintains its fleet exclusively on Lake Norman, Carefree Boats is a national club and has boats available at 19 locations. “It’s easy to envision keeping a boat at your own dock or at a nearby slip and heading right out for an afternoon whenever you want,” says Davis. “The reality is that you often overlook all the work it takes to keep a boat in operational shape, and most people don’t have waterfront access. I see the smiles at the end of the day and know that our service is making the lake more accessible. To me and my family, that makes it all worthwhile.” LNC Freelance writer Mike Savicki has lived and worked in the Lake Norman area for 15 years, frequently covering the racing scene.
Lake Living # 1 In the Region for a Reason! Lake Norman Office • 19460 Old Jetton Rd, Cornelius NC 28031 • www.allentate.com
7507 MONTRACHET LN Bordeaux $215,000 • MLS #931609 3 BR / 2 BA. Wonderful transitional home with tall ceilings. Just minutes from I-77.
Tim Wells 704-905-2168
8610 LAKE PINES DR Westmoreland $299,900 • MLS # 900615 4 BR / 3.5 BA. Beautiful home w/ hard to find 3 bay garage. Jennifer Stewart Lg Mst BR w/ sitting area. 704-996-0955
20923 SAN MATEO PLACE Bahia Bay $199,900 • MLS #922440 3 BR / 2.5 BA. Impeccably maintained home loaded w/ charm and character.
111 CABANA DR Lake Hills Estates $439,900 • MLS # 933756 4 BR / 2 BA. Incredible landscaping and a path to Lake Norman in back. True waterview.
15 KEEL CT Yacht Harbor $180,000 • MLS # 931275 Last chance, final undeveloped homesite in quiet community of Yacht Harbor.
151 LAVENDER BLOOM LP Davidson Pointe $495,000 • MLS # 934797 4 BR / 3.5 BA. Picturesque waterviews on Lake Davidson w/ gourmet kitchen.
16208 WINNOW CT Sterling Pointe $519,900 • MLS # 903727 4 BR / 3.5 BA. Lovely brick Katherine Hansen home w/boatslip in cul-desac. Lush landscapes. 704-877-2921
Cindy Gwin 704-608-3402
Tim Wells 704-905-2168
142 WEST PACES RD West View $1,350,000 • MLS # 907728 4 BR / 3.5 BA. Miles of breathtaking waterfront, sunset Lee Ann Miller views in this updated home. 704-562-2922
116 HUNTINGTON RIDGE PL Huntington Ridge $369,999 • MLS # 924341 4 BR / 2.5 BA. QUALITY everywhere you turn! Home Lee Ann Miller is in PRISTINE condition. 704-562-2922
Catherine Taylor 704-453-1596
16621 100 NORMAN PL 100 Norman Place $995,000 • MLS # 937061 4 BR / 3 BA. Incredible award-winning WF home on Catherine Taylor the southermost part of LKN 704-453-1596
134 CULPEZE RD Lake Norman $850,000 • MLS # 845889 4 BR / 5 BA. Each BR has it’s own BA. Large flat yard with 156 feet of shoreline!
19509 LOOM LN Patricks Purchase $1,200,000 • MLS #934382 4 BR / 3.5 BA. Beautiful home Linda Schafer Katherine Hansen designed for breath taking views REMODLED 2009! 704-641-4971 704-877-2921
4522 MORNING DOVE CT Sailview $528,000 • MLS #931556 3 BR/ 2.5 BA. Rare find-wooded, private WF ranch. 103’ WF Jane Roddy in Sailview. Price includes 704-607-9090 deeded slip.
4698 SIERRA VIEW DR Sailview $875,000 • MLS #902729 3 BR / 2.5 BA. Wake up to beautiful sunrises in your lakeside master suite.
Jane Roddy 704-607-9090
Jennifer Jackson 704-622-5721
1124 TEETER FARMS DR Teeter Farms Estates $700,000 • MLS # 927069 4 BR / 3.5 BA. French Country Estate on 2+ acres and vistas Linda Schafer of pond-fountain. 704-641-4971
4631 HAWKES BAY CT Sailview $1,096,500 • MLS #933776 3 Bedrooms / 4.5 Baths Exquisite WF ranch w/ walkout lake level. Master suite on main.
Jane Roddy 704-607-9090
Rip Currents â&#x20AC;&#x201D; Food | story and photography by Trent Pitts
Chef Tales Lake Norman has had good restaurants over the years, but now we have some great ones. So, who is behind all of this delicious cuisine? To find out, we rounded up several chefs from some of the most popular eateries in our area to find out what tickles their taste buds. As a bonus, we got some great advice and came away with some enticing recipes.
Lake Norman Currents | June 2010
22
Chef Steve Jordan, Galway Hooker favorite dish to prepare at your restaurant and why? Caribbean Jerk Chicken — a homemade jerk seasoning rubbed on a chicken breast. It’s blackened in a skillet that has been deglazed with fresh pineapple juice, and the chicken is braised. Add a habanero and mango puree, and it’s finished. The chicken is sliced and served with yellow rice and spiced black beans, then garnished with fresh mango.
favorite dish to prepare at home and why? Curried Lamb Stew. I like cooking this on Sunday. It’s an all-day event, and it makes the house smell wonderful and gives me time to work in my garden. I serve the stew over jasmine rice with dill yogurt and a cilantro ginger puree.
What item can you not be without in the kitchen?
Why do you enjoy being a chef? The ladies and the money.
How often do you cook at home? Every day off, I am cooking. Come over, there’s always something in the oven.
Best piece of advice to give a budding chef? Be a lawyer. No really, make sure you understand the basics. Young chefs make the mistake of trying to win awards the first night on the line. Food is a passion — it is a process. You can’t love what you do without having the heartache of learning everything first.
Caribbean Jerk Chicken Ingredients 1/2 cup olive oil 4 8-ounce chicken breasts 1 cup mango habanero sauce (ingredients and recipe below) 2 cups pineapple juice Jerk seasoning (ingredients and recipe below) Fresh mango (peeled and diced) 1 bunch green onions (washed and chopped) Directions: Place oil in pan and warm. Dredge chicken in jerk seasoning. Place chicken into pan and sear both sides. Deglaze pan with pineapple juice and place pan in oven. Cook chicken until internal temperature reaches 165 degrees. Take chicken out of the oven and
add mango-habanero sauce. Place chicken on plate and garnish with fresh mangos and green onions.
Jerk Seasoning Ingredients 1 cup paprika 1 teaspoon cayenne 1 teaspoon cinnamon 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon red pepper flakes Directions: Mix all ingredients together.
Mango-Habanera Sauce Ingredients 4 mangos (peeled & diced) 3 habaneros 1/2 cup soy sauce 1/2 cup honey Directions: Place all ingredients in sauce pan and cook until mangos are soft. Puree ingredients in blender until smooth (puree half of the mixture at a time).
Galway Hooker 17044 Kenton Place Cornelius 704.895.1782 www.galwayhookerpub. com
Chef’s Deluxe 15 Piece Sashimi Mix.
Favorite dish to prepare at your restaurant and why? We do a Red Curry Snapper. What I like about it is that it is fresh fish, and it has red curry in it. It also has a little bit of mirin (rice wine similar to sake), and then we pan sear it so that all of those sugars caramelize on top of the fish. We serve it with some sautéed vegetables — asparagus, artichoke hearts, tomatoes — and then we do a lime-butter sauce over the top of it. It’s really nice because it’s light.
Favorite dish to prepare at home and why? At home, I roll sushi. What’s fun about that is I have two children, my son is 6 and my daughter is 2 and a half, and we roll sushi together. It is not always fish; sometimes we’ll roll vegetables. All three of us will sit there and roll, and it’s fun. We make a night of it.
What item can you not be without in the kitchen? It’s my grill. I love to grill, and I grill 23
Lake Norman Currents | June 2010
My staff, although not an item, I could not do half the items we prepare at the Hooker without them. They are truly an extension of my vision for this menu.
Hickory-smoked, pan-seared salmon with buerre blanc .
Chef Matthew Turney, EEZ Fusion
Rip Currents — Food |
all year long. It’s nice to be able to go out back and hang out outside and listen to music, or sit and read a magazine.
Why do you enjoy being a chef? I enjoy it because you get to play around with so much stuff that not a lot of people would do. Where else could call a vendor and get a sample of a leg of lamb and come up with new recipes for it in the kitchen? It’s always something new. Plus I like being able to develop new menu items and play around with different ingredients.
How often do you cook at home? I cook at home every day. Even if I get home at 10 p.m., I
still cook dinner. It’s a good way for me to unwind, and at home it’s a lot different than cooking at the restaurant. Being a chef, you don’t always cook — you deal with vendors and you deal with recipes, and you deal with paperwork. The higher you go you get pulled out of the kitchen a little bit more — you miss being on the line every day.
Best piece of advice to give a budding chef? Don’t be afraid to try new things and take a chance. It’s not always going to go right, but the feedback you get from that can get you to that next step. It might even give you something that you had never thought of before.
Mu Shu Chicken Lettuce Wraps Ingredients 2 large yellow squash 1 large zucchini 2 heads iceberg lettuce 2 8-ounce chicken breasts 2 ounces vegetable blend oil Brown sauce (ingredients and recipe below) Directions: Cut chicken, zucchini and squash into 1/2-inch pieces. Heat wok, or large non-stick frying pan, on medium high and add oil. Add chicken and stir fry until it turns white (about three to five minutes). Add vegetables and continue to cook lightly until vegetables are tender. Vegetables should still have a light crisp to them. Add brown sauce mixture,
reduce heat. Remove individual leaves of lettuce from the head. Add several spoonfuls of chicken mixture to center of lettuce leaf.
Brown Sauce Ingredients 1/2 cup Hoisin sauce 2 tablespoons light soy sauce 2 teaspoons chopped garlic Directions: Mix together. Chef Notes: Serves four to six. Prep time is 20 minutes, and cook time is 15 minutes.
Eez Fusion • Sushi Birkdale Village 16925 Birkdale Commons Parkway Huntersville 704.892.4242 www.eezfusion.com
blade. It’s the only thing that I really can’t do without. Actually, my favorite knife I got when I first went to culinary school. It was made by a German company (Friedrich Dick Cutlery). It’s still sharp, the perfect knife.
Why do you enjoy being a chef? Chef Vincent DiGiorgio, Campania Café & Trattoria
Lake Norman Currents | June 2010
Favorite dish to prepare at your restaurant and why? Penne Pomodoro. I love to make it. It’s a fresh tomato sauce. You grab a bunch of romas, boil them down, peel the skin, and when you are ready to make the dish, you throw them in. It’s just 24
Torta di Granchio (prosciutto crab cakes) with roasted red pepper mayonnaise
so nice and fresh, and when you’re done, you throw the basil in at the end. I love that smell.
Favorite dish to prepare at home and why? At home, I grill. It’s nice and easy, and you are outside. When
you are at work you are inside cooking all day. Sun is out, a nice day — a steak or a pork chop, just throw it on the grill.
What item can you not be without in the kitchen? A knife! Just a regular 9-inch
I love to cook. I have always loved to cook since I was a little kid. While my mother and father were at work, I was in my grandmother’s kitchen all day. At 15 I started in a pizzeria, and since then, I have worked in restaurants.
How often do you cook at home? Sundays. It’s just one day a week, otherwise I am here [at the restaurant] all week. Continued on page 26
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Rip Currents — Food |
Continued from page 24
Best piece of advice to give a budding chef? Make sure you really love to cook. The pressure in the kitchen, the long hours — it is not as glamorous as TV makes it seem. And take a little bit of knowledge from everybody you meet. You never know everything. There is always something that you can learn — especially in this business. Everything changes so quickly.
Torta di Granchio (prosciutto Crab Cakes) with Roasted Red Pepper Mayonnaise Ingredients 1 pound fresh lump crabmeat
1/2 cup finely chopped prosciutto 1/2 cup homemade breadcrumbs 1 large egg, lightly beaten 2 tablespoons grated white onion 2 teaspoons white wine Worcester sauce 1/2 teaspoon salt 1/2 tablespoon melted butter 2 tablespoons vegetable oil Directions: Combine crabmeat, prosciutto and breadcrumbs in a bowl and toss gently. Stir together onion, salt and Worcester sauce, and then gently fold into the crabmeat. Cover and chill for a half hour. Shape into patties on a wax-paper-lined baking sheet. Cover and chill for one hour. Place oil and one tablespoon of butter in a non-stick skillet and
cook patties over medium heat for about six minutes per side.
Red Pepper Mayonnaise Ingredients 2 cloves garlic 1/2 cup diced roasted red peppers 1/2 teaspoon lemon juice 1 cup mayonnaise Directions: Combine all ingredients in a food processor until very smooth (about one minute). Cover and chill.
Campania Cafe & Trattoria 416 S. Main Street Davidson 704.987.5111 www.campaniacafe.com
The red pepper mayonnaise sets off the flavor in the prosciutto crab cakes.
704-875-8234 13501 Old Statesville Road
Huntersville
Mon - Fri 9-6 Sat 9-5 • Sun 1-5
Lake Norman Currents | June 2010
Complete Landscaping Services Best Selection of Plants in LKN Unique Gifts & Garden Decor www.dearnessgardens.net 26
What item can you not be without in the kitchen? I really like Microplanes — you might call them zesters. Those things are really nice to have because you can add something to a particular dish and you might not know it’s there.
Why do you enjoy being a chef? Being able to work with such a diverse group of people throughout my career. You are always
learning from the people around you and kind of take a little bit with you every time you leave somewhere. Mainly, it is all about the people. I met my wife in the restaurant business. It is a trade that you will use the rest of your life. It’s not just a job.
How often do you cook at home? Probably about three to four times per
Chef Chris Hightower, 131 Main
Thai steak salad.
favorite dish to prepare at your restaurant and why?
LKN H20 HQ
With the fresh food concept that we have going on here, it’s really hard to narrow that down. Everything on the menu is great. As far as getting back there and preparing something to eat for myself — I think our pan-fried flounder [would be my favorite dish].
Anything on the grill is great. I have a grilled chicken wing recipe that friends and family enjoy.
2010
of Lake NormaN
9209 Westmoreland rd. Cornelius, nC • 704-892-9676 27
Lake Norman Currents | June 2010
favorite dish to prepare at home and why?
Rip Currents — Food |
week, and that might not necessarily be a gourmet meal. My wife and I both work into the early evening, and sometimes it’s a little difficult. Getting outside on that grill, especially when the weather is nice, is something that we enjoy.
Best piece of advice to give a budding chef? The best advice that I could give is to treat all of your relationships with respect, from the delivery guy coming through the back door to the guest sitting in the restaurant, because treating those people with respect and getting the same treatment back is going to help you succeed — your operation and yourself personally. You can’t take that for granted. Also, surround yourself
with a great team of cooks and service staff.
Wild Rice Salad Ingredients 2/3 cup wild rice 2/3 cup brown rice 1/2 cup olive oil 3 tablespoons Champagne vinegar 2 tablespoons sugar 1 tablespoon curry powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup diced (1/4 inch) radish 1/2 cup toasted pecans, chopped 1/2 cup chopped fresh flat-leaf parsley 1/2 cup finely chopped red onion 1/2 cup golden raisins 1/2 cup dried currants
Directions: Cook rices in three quarts of boiling salted water, stirring occasionally until wild rice is tender and grains split open, 45 minutes to one hour. Drain in a sieve and rinse with cold water to stop cooking, then drain well. Blend oil, vinegar, pepper, curry powder, salt and sugar in a blender until combined, then toss with rice and remaining ingredients in a large bowl. Chef Notes: Salad can be made one day ahead and chilled, covered. Serve slightly chilled or at room temperature.
131 Main 17830 Statesville Road Cornelius 704.896.0131 www.131-main.com
The Thai steak salad combines a variety of flavors.
With NO initiation fees, NO minimum spending requirements and NO assessments, membership is remarkably within reach and offers something for the whole family. For more information, call 704-949-1280. Lake Norman Currents | June 2010
Benefits Of Membership • • • • • • 28
P.B. Dye signature golf course The Golf Studio 2700 square-foot fitness center Family Dining Room Sandbaggers, an adult-only bar area Four-pool swimming complex
• Three tennis courts • Full social calendar • Junior programs • Private banquet space for up to 230 people • Corporate event packages
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Lake Norman Currents | June 2010
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Of companies that experience a “major loss” of computer records, 43 percent never reopened, 51 percent closed within two years of the loss, and a mere 6 percent survived over the long-term.1
Strong Currents | by Rachel Sutherland
Smile For A Lifetime Delivers Confidence
photography by Craig Reynolds
Smiling Faces Going Places Dr. David Paquette started the Lake Norman chapter of Smile For A Lifetime, a national non-profit that provides scholarship-based orthodontic care for those in need.
I Lake Norman Currents | June 2010
f a picture is worth a thousand words, what’s the value of a confident smile? That’s easy, says orthodontist Dr. David Paquette. A beautiful smile is priceless. So it was a natural progression for the Mooresville resident and father of four to start a Lake Norman chapter of Smile For A Lifetime, a national non-profit that provides scholarshipbased orthodontic care for those in need. “I feel very fortunate to be an orthodontist,” Paquette says. “I see kids every day who are insecure and unhappy with their appearance because of teeth. For teens especially, [orthodontic treatment] can really enhance their lives.”
Creating confidence The goal of Smile For A Lifetime, which was founded in 2008 by Arkansas orthodon30
tist Benjamin Burris, is simple: help children whose families might not otherwise be able to afford orthodontia, which typically costs $6,000 per patient over the course of two or three years of treatment. Given the state of the economy and it’s impact on families across the country, it’s not surprising that the group quickly gained steam. There are now chapters in more than 20 states, and the group was featured on NBC Nightly News with Brian Williams. Paquette started the local chapter about six months ago (there are two more in North Carolina and five in South Carolina). The goal is to have 12 students in treatment each year. Word of mouth about the group is spreading slowly, but so far, the LKN chapter has three students in the program.
One of those is Bryanna Bowden, 12, a sixth grader at Ranson Middle School in Charlotte. Bryanna’s mom Chalana Parker, a single mother of three, went online looking for programs that would help children who needed orthodontic assistance. A few clicks later, Parker found herself at Paquette’s branch of Smile For A Lifetime. “It was a blessing,” Parker says of the program. “I teach my children confidence, but once she got braces, seeing Bryanna smile more, to see her want to smile more, it’s been absolutely wonderful.”
Giving to those who give back The LKN board of directors, comprised of loContinued on page 32
Remember Father’s Day is June 20!
Big Daddy’s The most important Big Daddy’sthing you wear Big Daddy’s doesn’t hang your closet. Bigin Daddy’s Big Daddy’s
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A healthy smile can change the way you look and feel - and it can make you want to share it with those around you. Whether you need an exam and cleaning, a full-mouth restoration, or just want options on how to improve your dental health, we’ll give you something to smile about. We offer a wide range of dental services and cosmetic procedures. For more information, please contact our office or visit our website,
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Michael B. Wilhite, DMD P.A. 209 Delburg Street Suite 130 Davidson, NC 28036 Ph: 704.987.2277 Fx: 704.987.2298 www.davidsondentistry.com
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Lake Norman Currents | June 2010
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Strong Currents |
Continued from page 30
cal civic and business leaders, uses an established set of criteria to assess applicants, including academic standing and letters of reference from a school principal or family rabbi “to show that there is more involvement than just someone who is underprivileged,” Paquette says. Applicants are also required to submit a formal application and a photo of their teeth. “There are tons of kids who could benefit from orthodontic treatment, but we want to make sure our kids are doing their part to give back, that they’re involved in their community,” Paquette explains. The board decides to whom scholarships are awarded. Bowden submitted her application in August 2009 (including a letter from a former step-team coach singing the praises of her maturity and willingness to help others); by December, she was wearing braces. “(Having braces) boosts my self-esteem,” she says. “I smile without worrying about anyone looking at my teeth. Sometimes kids would tease me because of my teeth, they were crooked. …
Michelle Jimmy (left) and Andre Pineda (right) are benefitting from Dr. David Paquette’s (center) commitment to the Smile For A Lifetime program.
This gives me more confidence, all the time.’’ Paquette, who has been licensed to practice in North Carolina since 1989, has an established practice in the University area of Charlotte which he expanded to include a Mooresville office just more than a year ago. The doctor is the past president of both the Charlotte Dental Society and the NC Association of Orthodontists. He and Jenny, his wife of 21 years, and their four daughters, Samara, Seriann, Delaney and Norah, have called Lake Norman home for six years. The local response to Smile For A Lifetime has been promising, Paquette says, and he expects the group to continue to grow. “It’s something that will be around for a long time.” LNC
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The Scoop For more information regarding Smile For A Lifetime, visit www.s4l.org or www.paquetteortho.com. Rachel Sutherland has been a working journalist for more than 14 years, most recently as Style Editor at the Charlotte Observer, the largest daily newspaper in the Carolinas. In November 2009, she founded Rachel Sutherland Communications, a boutique public relations firm specializing in stylish words for fashionable people. She was recently named one of the top five “Most Stylish People in Charlotte” by Charlotte Style magazine.
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Sweet Boutiques Advertising feature that keeps you up on “current” fashion and gifts.
what’s currently
hot!
Stop in To See Our Cool Summer styles for hot summer days! Shoes • Accessories • Gifts
Head Over Heelz 124 Argus Lane, Suite A The Village at Byers Creek Hwy 150 at Perth Road Mooresville, NC 28117 704-663-0177 Mon-Sat 10-6 Sun 1-6 www.headoverheelzlkn.com
Are You Looking For The Perfect Gift?
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Look no further than Mooresville’s newest gift store, Carried Away. Gifts for all ages. Specializing in gifts that are eco-chic, personalized,and best of all, affordable. Collapsible market totes, bags of all sizes, rubber band watches, wine glasses, coolers, and more. Visit our “Ladies Night” held monthly. Send us your contact info, we’ll keep you posted.
Fine quality pre-owned furniture, home décor, new market samples and model home closeouts. Find exactly what you’re looking for! Great selection of living room, bedroom, dining groups, artwork, lamps, rugs & more. Consignment 1st of Lake Norman 350 W Plaza Dr., Mooresville (between Belks & Kohl’s) 704-663-0905 consignment1st@windstream.net consignment1st.com/gallery/lakenorman
Carried Away 139 Marketplace Ave. Mooresville, NC 28117 704-664-GIFT (4438) sales@carriedawayoflkn.com www.CarriedAwayoflkn.com
Summer is Here, And Kids Just Want To Have Fun! Lake Norman Currents | June 2010
Join Lisa Rose as we kick of our Summer Etiquette Sessions and Open House Dress-Up. Enroll in a half day mini-camp or weekly etiquette session, which includes interactive lessons, crafts, and of course dress up. Summer Open House dates also available for fun, food & frills. Visit www.lisarsosenc for details, or call (704) 892-8100.
Lisa Rose 21343 Catawba Avenue, Cornelius, NC 704-892-8100 www. lisarosenc.com
34
The Jewel Box
New trendy jewelry and accessories arriving daily. Stop in and see what’s new!
The Jewel Box Birkdale Village, Next to Brixx 704-896-1780 – www.ProJewel.com
la plage..Swimwear Known for the Best in Designer Swimwear in Myrtle Beach for over 20 years, La Plage is now open in Birkdale Village! The store is packed with gorgeous swimwear and accessories and if you can’t find exactly what you are looking for you can schedule an appointment with World Renowned Swimsuit Designer (and part time Birkdale resident!) Kirsti Grinna who will take you through her fabric library and create a “one of a kind” swimsuit just for you! la plage...Swimwear 16836 Birkdale Commons Parkway #63 Huntersville NC, 28078 704-655-2999
Add A Bit of Whimsy!
Beadworx® Sculptures are perfect in any home! All are handmade with glass beads and galvanized wire. Add a bit of whimsy & delight to your home, garden or patio. Available at: Libby’s Lake Boutique 1236 Mecklenburg Hwy. Mooresville 704-658-9782 Tues-Fri 10-6; Sat 10-5 www.libbyslakeboutique.com
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35
Lake Norman Currents | June 2010
Be inspired... Nothing compares to the shopping experience you get when strolling through our Shop, filled with art, florals, gifts, home accessories, garden statuary & planters. Celebrating 11 years of service to our Customers. Design Services available and Services for Designers.
In The Kitchen | Story and photography by Trent Pitts
The cuisine at Pho Nam in Cornelius is as authentic as it gets.
No Meddling, Pho Nam is all about authentic Vietnamese cuisine
Lake Norman Currents | June 2010
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Just Right
K
nown for its fragrance, color and fresh ingredients, Vietnamese cuisine is gaining in popularity not only across the U.S., but right here in Cornelius. Case in point is Pho Nam in Cornelius. John and Debbie Tang opened the Catawba Avenue restaurant in December of 2007 and have grown their business into one of the more popular Asian eateries at the lake. The cuisine at Pho Nam is authentic â&#x20AC;&#x201D; no meddling with the recipes to Americanize them, and that is one reason that customers tend to fill the bustling cafĂŠ for lunch and dinner, seven days a week. John Tang was born in Saigon, Vietnam and made his way to California in 1977, where he worked as a busboy. Continued on page 38
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Lake Norman Currents | June 2010
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In The Kitchen |
Continued from page 36
A chef noticed his interest in cooking and gave him a chance. In the 30 years since then, Tang has opened several restaurants in the San José, California area, worked at Lang Van in Charlotte and at Mai Café formerly of Cornelius, and is once again a restaurateur. Tang’s recipes include the classic Vietnamese ingredients: grilled meats and shrimp, lemon grass, fish sauce, bean sprouts, pickled carrots and daikon, and fresh herbs such as basil, cilantro and mint. He is especially proud of his Pho (soup), which requires nine hours to cook the broth. “It is very healthy, I eat it every day,” says Tang. Popular menu items include appetizers such John Tang, co-owner of Pho Nam, has more Lake Norman Wine and Food Festival than 30 years of experience in the restaurant as the fresh shrimp rolls (Goi Cuôn) with pea- industry. Currents Magazine - June 2010 nut dipping sauce and crispy quail (Chim Cút turmeric, giving it a bright yellow hue, and is Half Page x 4.84” Quay). The 7.5” French influence on Vietnamese stuffed with grilled pork, chicken, shrimp, bean Process Color Matches: culture shines through in the Vietnamese crepe, sprouts, lettuce, basil and mint. 282include grilled shrimp, PMS 1215 1225 section, although FavoritePMS entrées also found inPMS the appetizer it M- 9as an charbroiledC-100 pork and crispy egg rolls with veris plentiful and M-would 17 suit most anyone M-68 Y45 micelli (Bún Tôm Thit Nuóng Cha Gio); chickentrée. The crepe is made from rice flour and Y- 62
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Lake Norman Currents | June 2010
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en with lemon grass and hot pepper (Ga Xao Xa Ot); and tilapia with special sauce (Cá Chiên Sôt Ca). The selection of soups is extensive, and all are served in enormous bowls filled with noodles, meat of choice (or tofu), and come with bean sprouts and fresh herbs on the side for mixing. Tang, his wife, and three of his four children, whom are old enough to help out, are all gracious hosts. “We want to make our customers happy,” says Tang. “When my customers are happy, I feel it in my heart.” LNC
DIG IN Pho Nam 18059 West Catawba Avenue Cornelius 704.892.9133
Trent Pitts, a native North Carolinian, has been photographing and writing about the people and places of the Lake Norman area for several years.
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The Galley | by Cathy Swiney
The Gingerbread and Tangerine Torte with butterscotch and toffee-raspberry sauce is a favorite at Micky’s Bistro.
photography by Glenn Roberson Lake Norman Currents | June 2010
Informal with a Punch Micky’s Bistro offers creative dishes influenced from all over
J
onathan Williams is in the kitchen at Micky’s Bistro. That’s good news for the Huntersville dining scene. An accomplished chef whose credits include Soiree in Mooresville and the former Kudzu on the Green in Davidson, Williams now brings his talent as an executive chef to the new casual dining spot owned by Jeff McMurry, his wife, Tracey, and his brother, Courtney. Local hangout with standout fare Micky’s, located on Old Statesville Road just south of North Mecklenburg County Park, originally was opened as a deli. The McMurrys eventually scrapped that idea, and in February re-opened with a menu created by Williams that brings standout fare to an area lacking an everybodyknows-your-name place to grab a bite to eat. “It’s great to have a local hangout,” Courtney says. “We’re not here to be a fad in the night.” True to its informal name, Micky’s Bistro does an exceptional job of serving moderately priced simple meals in an unpretentious setting. A limited but nicely rounded menu keeps decision making from being a chore. Two steaks, one chicken, one pork, one pasta, one seafood and ribs anchor the menu. From those modest beginnings, Williams exercises his culinary creativity by incorporating homemade sauces, such as smoked paprika, and accompaniments, including sweet onion and jalapeno slaw. “The menu is reflective of the things he likes to cook, with influences from all over,” Courtney says of Williams, who is joined in the kitchen by Kori Shackleford, executive sous chef. “Every day I go into the kitchen they are talking about crazy stuff.” Salads and sandwiches, also available at lunch alongside daily specials, will appease lighter appetites. Courtney, who praises Williams’ skill of pairing food and wine, says the restaurant plans to hold wine dinners once a month. Worth the wait Micky’s Bistro feels welcoming and comfortable. We visited before an expansion was completed and dined at one of the high-top tables in the snug bar/dining area that featured walls covered with cozy clapboard siding. To accommodate a growing number of customers, a wall has since been knocked out to create a separate dining room and banquet room. A large bar with several plasma TVs and a game room with a billiards table and plenty of chairs are good places to unwind or wait for a table. For those who like to dine outdoors, take advantage of the nicely sized patio, complete with shade. Continued on page 42
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Lake Norman Currents | June 2010
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The interior of Micky’s Bistro has a cozy, yet casual feel.
Weekend nights might find you waiting for a table, but the delay is not too painful if you order a martini from the bar. Tables in the early evening are mostly filled with families and later give way to couples and small groups. The appetizer listing offers something for the comfort food seeker to the adventurous. Especially intriguing were the Jalapeno Cheddar Biscuits ‘n’ Jam. The three two-bite fluffy biscuits with flecks of jalapeno pepper sandwiched a thin slice of capicola ham and were served with pleasant pomegranate apple jam. The hickory-smoked Angus Ribeye, wrapped with bacon, was tender and full of flavor with a hickory mushroom sauce that nicely complemented the meat. The Herb Crusted Chicken features an otherwise mundane chicken breast that comes out of the shadows when topped with savory clusters of herb breading. It’s served over a creamy mascarpone polenta cake with a smoked paprika sauce. Among the side dishes are sautéed or creamed spinach, butter-whipped potatoes, and red onion and jalapeno slaw. Conclude your evening at Micky’s with an Irish Car Bomb. Named after a cocktail, it consists of angel food cake made with Guinness, Godiva toffee and Jameson Irish Whiskey, and it’s topped with French vanilla bean ice cream and Bailey’s Gelato. LNC
Top Five Ingredients • The smooth Creamsicle martini gets two thumbs up. • Moderate prices for well-prepared fare. • Jonathan Williams is in the kitchen. • Cozy, neighborhood hangout atmosphere. • Portion control at its finest.
The Pomegranate Pear Spinach Salad appeals to those with lighter tastes.
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The Lump Crab Cake unites tradition with creativity.
Dig In Pork Sliders appetizer for $8 to Hickory Smoked Angus Ribeye entrée for $20. Micky’s Bistro 15906 Old Statesville Road Huntersville 704.992.1781 www.mickysbistro.com Hours: Sun noon-10 p.m., Mon-Thu 11 a.m.-11 p.m., Fri-Sat 11 a.m.-midnight
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Grapevine | by Trevor Burton
Que Syrah, Syrah Turns out this wine is quite a character.
Syrah is a grape that can handle high alcohol levels without surrendering its character.
I Syrah is way too powerful a wine to sip on a hot summer afternoon. But as day glides into evening and temperatures cool down a little, things change.
f you’re in the mood for a glass of wine that combines deep flavors with elegance and subtlety, then Syrah should be right up your alley. The good news is that there is lots of it, as Syrah is grown throughout the world. In Australia and South Africa it goes by the name, Shiraz. But don’t get confused, Syrah and Shiraz are the same thing. That’s not to say that all Syrahs taste alike — they most certainly don’t. A great excuse to try several to find out which ones you prefer. Stories abound about how the grape got its name. Some have it that Phœnicians brought it to France from the Persian city of Shiraz. Others maintain that the Romans imported it from the city of Syracuse — the Italian city, not the New York one. Yet others believe that the grape was brought back to France by a returning crusader. Each idea is pleasingly romantic but all appear to be wrong. Scientifically, it’s been shown that the grape evolved, all by itself, in the Rhône area of France.
A hot number This is a grape that likes heat. Heat gives a wine a couple of things — depths of dark complexity but also the ability for a winemaker to crank up the alcohol level. Syrah is a grape that can handle high alcohol levels without surrendering its character. A general rule for me, for all wines, is to stay away from the big boys. With Syrah or Shiraz I like to stay with wines with an alcohol level no greater than 14.5 percent. It really bugs me when the ‘heat’ from alcohol is too overpowering, masking out depth and subtlety. Having said that, I recently tasted a highoctane job that clocked in at 14.9 percent. It was made by a winemaker I’ve known over the years so I gave it a shot. And, boy, was it good. Deep violet, nearly black in color, it showed all the flavor profiles that you’d expect from a good Syrah. There were intense fruits; black currant, blackberry, and it had a nice peppery taste along with a little bit of chocolate and coffee. Added to all that was a pleasant hint of vanilla and coconut. The alcohol level really wasn’t a factor at all. Wow! So, it turns out to be a bit of a crapshoot at the higher alcohol levels. If you’re familiar with the winemaker, had some good experiences in the past, go for it. But if you’re into unexplored territory, stay at or below the 14.5 percent level. All this may sound a little technical, but it’s all pretty easy. By law, a wine’s alcohol level has to be listed on one of its labels, so all you’ve got to do is find it and you’re on your way. Wine from a roasted slope A good contender for the best wine on the planet is Syrah that’s grown on the Côte-Rôtie in the northern Rhône area of France. Just the place for Syrah; Côte-Rôtie translates as, “roasted slope.” Some of these wines, made from grapes coming from a designated vineyard, can reach prices that are just plain silly — somewhat cultish. But there is some sanity. Recently, on a visit to this area, my wife and I visited a winemaker, Brigitte Roch, who’s a little away from the mainstream. A delightful lady, she offered us a tasting of her designated vineyard wine. What a gorgeous surprise. Not heavy and powerful. Delicate and refined almost like a
Pinot Noir but jam packed with layers of flavors. And, good news, the wine was not ridiculously expensive. We weakened and brought a couple of bottles home with us. Hi, Ho Syrah It’s a shame that Côte Rôtie wines are so inaccessible due to either price or availability. But, fear not. Just like in the old TV series, a hero rides in to the rescue — the Rhône Ranger. A group of winegrowers have formed an association, the Rhône Rangers, organized around the principal of creating excellent Rhône-style wines in the United States — mostly, but not exclusively, in California. Getting even more specific, it happens that the calcareous, rocky limestone soils of Paso Robles are close in character to those found in the Rhône region. Paso Robles is located on California’s Central Coast, about four hours south of San Francisco. Once known as a second-tier producer of bulk grapes, this region now has a small but solid coterie of winemakers, some of them French transplants, who have dedicated themselves to turning out terrific Rhône-style wines at prices that are down to earth, not stratospheric. Just the ticket for me. Syrah is way too powerful a wine to sip on a hot summer afternoon. But as day glides into evening and temperatures cool down a little, things change. Invite a few friends over and slip something a little juicy on your grill — a few steaks or some hamburgers. Pour everyone a glass of Syrah. Try one from Paso Robles or one from the more reasonable regions of the Rhône, a Saint-Joseph or a Crozes-Hermitage. The food pairing will be perfect and, as you sit back and soak in an evening by the lake, you might find yourself thinking, “Que Syrah, Syrah!” Enjoy! LNC Trevor Burton of Mooresville, a retired technology marketing consultant, now occupies himself in the field of wine and its enjoyment. Certified by the International Sommelier Guild, he is founder of SST Wine Experiences and, along with his wife, Mary Ellen, conducts wine education and tasting tours to wine regions throughout the world.
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On Course | by Mike Savicki
Photography by Glenn Roberson
Lake Norman Currents | June 2010
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Still Hard to Beat Mallard Headâ&#x20AC;&#x2122;s history and charm are a public golf treasure
I
n 1977, before golf course subdivisions gained popularity north of Charlotte, the late John Pierce Campbell, a visionary of the Lake Norman area, assembled a team of investors and landowners primarily from the Mooresville community. Lake Norman was drawing attention not only as a weekend escape for Charlotte residents but also as a new place to live that came with a reasonable commute to the city. John and his team shared the unique idea of developing one of the first live and play communities on the lake. John eyed the land adjacent to Brawley School Road between Canvas Back and Stutts Roads. The land was convenient to existing roadways and favorable to building a golf course. He put his plan in motion and the idea for Mallard Head Country Club was born. “There were five initial principal property owners including my dad,” explains Eddie Campbell, eldest son of John and the general manager of the club. “Some of them kept their land, others sold, and there were also swaps for land where the golf course would be.” A natural for golf John knew the area well from his established roots and friendships in the community. “My father came from retail. He had a store he opened up here in 1963 called John’s Trading Post, and all the kids came up here and lived out “You can hit every club in the bag whether you are a man, woman or junior,” explains Sam Linker, golf course superintendent.
On Course |
of the store growing up,” recalls Eddie. “He enjoyed it here and began simply with the vision of building the golf course and selling the real estate around it.” John hired acclaimed golf course architect George Cobb, who took an immediate liking to the rolling hills and favorable layout. “Because the houses were put on the slopes, the course was naturally rolling so they didn’t have to move much land,” says golf course superintendent Sam Linker. “All
the good things about a golf course were already here, so really, all they had to do was shape it.” Linker adds, “Unlike other courses today, Mr. Campbell put the homes on the lake and built the course back a bit. There are two holes on the lake and the majority of the others border lakefront property. His main goal was to maximize lot price.” Golf course construction began in 1978, shortly before Linker was hired, and Mal-
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16th Annual John P. Campbell Memorial Golf Tournament Benefitting Hospice & Palliative Care of Iredell County John Pierce Campbell, the devel-
oper of Mallard Head Country Club in Mooresville, became a supporter of Hospice of Iredell County after he witnessed the care of two of his brothers, who died of esophagus Um eosae conecatium hil imagnimi, omnisti cancer. In 1994, he began an annual golf tournament to support the organization’s mission of providing quality end-of-life care filled with compassion, comfort and dignity. After Campbell’s death in 2006, the tournament was renamed in his honor and, to this day, the entire Campbell family participates in hosting this special event. The 2010 tournament goal is $30,000 and to date the tournament has raised more than $400,000. “The tournament is a way to give back to the community and honor my dad at the same time,” explains Eddie Campbell. “We have golfers who play in it every year, as well as those who just want to come out for the experience and spend the day with a great group of people.” Event Details Mallard Head Country Club Wednesday, June 16, 2010 * Two-Man Captain’s Choice Shotgun starts at 8 a.m. and 2 p.m. Entry fee is $65 per golfer. Limited to 265 golfers — registration deadline is June 11, 2010. Information and registration information is available at Hospice offices and Mallard Head Country Club. * Rain date is June 23, 2010.
From left, Eddie Campbell, son of Mallard Head Country Club’s founder, John P. Campbell, and Sam Linker both say that the course at Mallard Head is hard to beat.
what Jack Nicklaus did down the road.” From 1996 through 1999, a group of new courses opened in the area, and the Mallard Head demographic changed. “We saw it coming and knew our opportunity was to be a true public play course,” Linker says. “Our demographic became more localized, and we became more dependent on what’s around us but we still get people who travel to play here because it’s really a pretty place with a local history.”
On Course |
mid-eighties, there were no public courses in the area so people mainly came to us,” recalls Eddie. “After I graduated from school in 1983, I came back to help my dad with the course for six months. Because of business, I never left.” In 1986, Eddie says, golf at Mallard Head really exploded. “That’s the year Nicklaus won his last Master’s, and I still remember the energy. Master’s week is still one of my favorite times of the year here because of
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lard Head Country Club opened for play on Labor Day in 1979. “It started out as a private club, and drew golfers from around the region, but because of the economy and especially home interest rates, it only stayed private for about three years,” says Linker.
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Lake Norman Currents | June 2010
Economic interference Eddie remembers how a difficult economy forced a change in plans. “Interest rates were about 16 or 17 percent, so the idea of selling the lots and getting people to build on them stopped. Prime was over 21 percent and fuel almost doubled. People stopped looking at beach and mountain property, and as far as what we experienced, the economy slowed people moving up here from Charlotte.” He adds, “My dad did not want to get into the golf course business, but the economy changed his thinking. His plan was a great one, but they didn’t have the money and ran into an unfriendly economy.” Three years after the grand opening, John made the decision to become semi-private to generate cash from the golf course because residential development had slowed.
On Course |
Mallard Head Country Club by the Numbers Par 72 public golf course Tees Yardage Rating Slope Blue 6,904 73.3 126 White 6,442 70.9 123 Yellow 6,233 69.6 121 Red 5,469 71.8 124 Eddie Campbell, general manager of Mallard Head Country Club, helps a customer prepare for a round of golf.
Mallard Head today Thirty years after the course first opened, Linker believes Mallard Head still offers something special for every golfer. “You can hit every club in the bag whether you are a man, woman or junior,” he explains. “The tees are well positioned and the course plays differently for everyone. It is a straightforward and mature golf course without lots of gimmicks at a fair
and reasonable price.” The course has developed a strong and loyal following, too. “I don’t get out on the course that much but being with the people makes me appreciate what my dad created,” says Eddie. “We especially have a loyal following of seniors, and we are a popular place for outings.” Says Linker, “On a good day I think Mallard Head is still hard to beat.” LNC
Freelance writer Mike Savicki has lived and worked in the Lake Norman area for 15 years, frequently covering the racing scene.
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Home Port |
builder friend of mine told me recently that dollar for dollar, a wine cellar is the best investment you can make in a home. That made my day. What greater joy than this, adding value to your home and getting even more pleasure out of wine.
by Trevor Burton Photography by Sarah McGraw
More Than Economics For me, having a wine cellar is a good thing for a couple of reasons. Both of them are economic. First, it’s always great when you come across a great deal on a wine. That’s the time to buy a decent quantity and stash it away for a rainy day — or a day that’s partly cloudy for that matter. And, second, many winemakers we visit produce wine that needs to age for a few years to reach its optimum. It’s great to be able to take it home to a room where it can sit with its friends and peacefully mellow and mature. Less expensive to do that rather than wait for the wine to appear aged on a wine merchant’s shelf. Really, it’s about more than economics. In my view, the best way to enjoy wine is to share a glass with the winemaker who made it. Wine is so much more than a simple liquid. It’s packed with a winemaker’s personal philosophy. Most likely, these are wines that become instant favorites but rarely make their way
Tasty
A Investment Lake Lake Norman Norman Currents Currents | June | June 2010 2010
Wine columnist Trevor Burton shares the benefits of having a wine cellar in your home
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Lake Norman Currents | June 2010
Having a wine cellar adds value to your home while allowing you to enjoy wine to the fullest extent.
Home Port | Most local wine cellars have to have some type of environmental control system involving temperature and humidity.
2010
to local retailers. What a pleasure to be able to bring a case or so home and put it away for the future. Every sip becomes a memory. And it’s on hand whenever the right occasion calls.
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Lake Norman Currents | June 2010
On July 25th Sea Ray of Lake Norman welcomed 5,000 friends to Aquapalooza 2009. With the cooperation of law enforcement, sponsors,and the weatherman, Aquapalooza was the Biggest and Best boating celebration EVER on Lake Norman! Visit our website for details as we plan Aquapalooza 2010.
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Location, location, location Around the lake the term ‘wine cellar’ is somewhat of a misnomer. Our climate and soil type make it difficult to keep a consistent, maintained environment merely by creating a room below ground level. Most local wine cellars have to have some type of environmental control system — temperature and humidity. There’s some good news in that. It allows a certain architectural flexibility because an artificially controlled room can be placed anywhere in a house. The ‘cellar’ can be anywhere you want it to be. It doesn’t need to be a vast, reverberating, cavernous area underneath your house. You could convert an unused coat closet into a ‘cellar.’ You could convert an unused room — what better way to celebrate becoming an empty nester? With wine cellars there’s room for design flexibility, but there are some immutable rules that have to be followed. Form definitely has to follow function — not the other way around. The most gorgeous design will result only in regret and tears if wine is not treated with the care it has to have. Stability is the key; wine is not a swinger. A cellar has to be insulated from big ups and downs in humidity and temperature. That’s where the control system comes in. And keep it in the dark; wine really doesn’t like to see the light. There’s something else I’ve found to be very Continued on page 56
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Home Port | Left and above It’s important to keep track of what’s in your wine cellar. There are a number of software programs that can help manage your inventory. Continued from page 54
important in my cellar. That’s keeping track of what’s in there. That great deal you got on a batch of wine becomes worthless if the wine sits around too long and goes past its peak. Most wines produced in the world are designed to be drunk in a couple of years. After that they lose verve and luster very quickly. You can find any number of software programs that can help you manage your inventory. They can be simple or highly sophisticated with space for tasting notes and comments. Either way, it’s important to
Taste the wine, tour the facility and settle yourself in on the porch with a great bottle of wine!
manage what you have. So, what a wine cellar brings to your life is delight at your fingertips and a proven way to add value to your home. It’s like sipping for pleasure and profit. LNC Trevor Burton of Mooresville, a retired technology marketing consultant, now occupies himself in the field of wine and its enjoyment. Certified by the International Sommelier Guild, he is founder of SST Wine Experiences and, along with his wife, Mary Ellen, conducts wine education and tasting tours to wine regions throughout the world.
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Currently A month of things to do in the Lake Norman area
Painting the Town S
Soho Shadows by Lake Norman artist Linda Baker is part of The American Watercolor Society’s 143rd International Traveling Exhibition.
The American Watercolor Society’s 143rd International Traveling Exhibition stops in Mooresville Center, has been going on for 143 years, and features 40 paintings, including Soho Shadows by Lake Norman artist Linda Baker. The exhibition begins in New York City and then travels to 11 cities in the United States. Mooresville is the first show after New York. Because this is the show’s only stop in the South, Patterson says the event will attract people from other areas. “I think this will create a lot of awareness for downtown,” she says, “not just from local people.” In addition to the show, the Guild is also exhibiting works in various mediums from local artists. “Having this [watercolor] show come here is important for the Art Guild
because it will help us grow and give us some recognition in the community,” says Patterson. “It’s important for the merchants in the community also. Mooresville has got a very nice historical downtown, and a lot of people don’t know about it.” — LKT The Scoop The American Watercolor Society International Traveling Exhibition runs through June 27. June 12 is Special Artist Day from 10 a.m.-4 p.m. Free, donations accepted. Sun noon-4 p.m., Tue-Sat 10 a.m.-4 p.m. Mooresville Depot Visual Arts Center, Main Street and Center Avenue, Mooresville, 704.663.6661, www.mooresvilleartistguild.com.
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Lake Norman Currents | June 2010
ometimes all you have to do is ask. If you don’t believe in that philosophy, ask Ellen Patterson about it. Two years ago she wrote a letter to the American Watercolor Society asking if its traveling exhibition would consider making a stop in Mooresville. “We didn’t hear anything for a long time and then all of the sudden out of the blue a letter came saying that we were accepted for the 2010 show,” explains Patterson, who is chairing the event for the Mooresville Artist Guild. The American Watercolor Society’s International Traveling Exhibition, which will be held at the Mooresville Depot Visual Arts
Currently |
A month of things to do in the Lake Norman area CHILDREN Kids Triathlon Series at Huntersville Family Fitness & Aquatics (June 5, July 17) The nation’s largest triathlon series for kids returns to Huntersville for its third year. The USA Triathlon-sanctioned races cover these ages and distances: 4-6 year-olds: 25-yard swim/0.3-mile bike/100-yard run; 7-8-year-olds: 50-yard swim/1-mile bike/0.3 mile run; 9-10-year-olds: 75-yard swim/1-mile bike/0.3-mile run; 11-12-year-olds: 100-yard swim/2-mile bike/0.75-mile run; 13-14-year-olds: 200-yard swim/3mile bike/1-mile run. 6 p.m. $15-$25. Huntersville Family Fitness & Aquatics, 1725 Verhoeff Drive, Huntersville, 704.766.2222, www.hffa.com. Story Time with Live Raptors from Carolina Raptor Center (June 15) Author Squad and the Carolina Raptor Center team together for story time. 11 a.m.-noon. Free, donations encouraged. Carolina Raptor Center, 6000 Sample Road, Huntersville, 704.875.6521, www.carolinaraptorcenter.org.
CONCERTS Mingling on the Green Concert Series (Friday and Saturday) Enjoy live music every Friday and Saturday night throughout the summer. Sean & Matt (June 4), Dallas Reese Band (June 5), Blues Express (June 11), Calvin Edwards Trio (June 12), The Center City Groove (June 18), Bryan Anderson (June 19), Sons of Zen (June 25), Lake Norman Orchestra (June 26). 7-9 p.m. Free. Birkdale Village, Birkdale Commons Parkway, Huntersville.
Lake Norman Currents | June 2010
The Piedmont Healthcare Friday After Five Concert Series (June 11, 25) Produced by the Downtown Statesville Development Corp. and the Greater Statesville Chamber of Commerce, this concert series offers entertainment throughout the summer. Big Foam Finger & The Fidgits perform groove, rock, alternative, country and Americana (June 11); Billy Scott & The Party Prophets perform beach, boogie, blues and R & B (June 25). 5:30-8:30 p.m. Free. In front of Mitchell
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Community College, Mulberry Street at West Broad Street, Statesville. Symphony in the Park (June 12) The Charlotte Symphony Orchestra comes to town for an evening under the stars. 6-9:30 p.m. Free. Bailey Road Park, 11536 Bailey Road, Cornelius, www.cornelius.org. Concerts on the Green (June 18) Pack a picnic and enjoy the music of Rough Draft. 6-8 p.m. Free. Davidson Village Green, Main Street and Concord Road, Davidson, 704.892.2118, www.ci.davidson.nc.us. Music on Main Concert Series (June 25) Known as the top-drawing band in its hometown of Myrtle Beach, The Tim Clark Band performs. 6:30 p.m. Free. Mooresville Town Hall Lawn, 413 North Main Street, Mooresville, www.mooresvillerecreation.org.
EDUCATION Lake Norman Covekeepers Meeting (June 24) Julie Higgie, vice president of the Lake Norman Wildlife Conservationists, presents “All Creatures Great and Small,” a discussion of the diverse wildlife on and near the lake. 7 p.m. Free. East Lincoln Volunteer Fire Department, S. Pilot Knob Road, Denver (just south of the intersection with Hwy. 73). For more information, contact Ben Benoit, 704.489.6249.
EVENTS Carolina Raptor Center’s Inaugural Golf Tournament (June 2) Bring your foursome and enjoy a day of great golf and great networking all to benefit Carolina Raptor Center and its resident raptors. Format: Captain’s Choice. Registration 7:30 a.m., shotgun start 8:30 a.m. Skybrook Golf Club, 14720 Northgreen Drive, Huntersville, 704.875.6521, ext. 212. The First Downtown Mooresville Cruise-In Weekend Extravaganza! (June 4-6) Enjoy a weekend of cars and car enthusiasts. Friday evening: All models and years welcome, while a DJ provides entertainment. Saturday early afternoon: Participants visit local attractions. Saturday evening: The Downtown Mooresville
Cruise-In (3 p.m., North Academy Street and West Moore Avenue). Sunday: Participants visit more local attractions. The Hampton Inn at Exit 36 serves as the host hotel for the weekend’s festivities. www.mooresvillenccruisein.com. Great American Bake Sale (June 5) Satisfy your carb craving while helping hungry children in the area through the Share Our Strength organization. 2 p.m. until sold out. The Firm Real Estate, 182 North Main Street, Mooresville, 704.660.3476, www.greatamericanbakesale.org. LifeSpan & Speedway Children’s Charities Turbo Turtle Race on Lake Norman (June 5) Enjoy children’s activities, food, beverages, live music, dancing, a petting zoo and the Turbo Turtle race. Proceeds benefit LifeSpan and Speedway Children’s Charities. 3-5 p.m.; race begins at 4 p.m. Free. Midtown Sundries at Lake Norman, 18665 Harborside Drive, Cornelius, www.lifespanservices.org. Downtown Mooresville Cruise-In (June 5) The Cruise-In is a chance to show off your car in downtown Mooresville. To enter the show parking area, cars must be from the years 1979 or earlier. 3 p.m. Free. North Academy Street and West Moore Avenue, Mooresville, www.mooresvillenccruisein.com. Meet the Keeper at Carolina Raptor Center (June 12) Meet the volunteers and staff who care for the birds at the Carolina Raptor Center. 2-3 p.m. Price TBA. Carolina Raptor Center, 6000 Sample Road, Huntersville, 704.875.6521, www.carolinaraptorcenter.org. 8th Annual American Valve NFL Alumni/Shriners Celebrity Charity Golf Classic (June 13) More than 50 NFL players and Hall of Famers will attend this annual charity event. 10 a.m.-4 p.m. Verdict Ridge Golf & Country Club, 7332 Kidville Road, Denver, www. lakenormanchamber.org. Family Gaming Night (June 15) With a wide range of family friendly games, North County Regional Library invites gamers of all ages to take part in their Family Gaming events. 6:30-8:30 p.m. Free. North
County Regional Library, Huntersville, 704.416.6000, option 4. 16th Annual John P. Campbell Memorial Golf Tournament (June 16) Play golf to benefit Hospice & Palliative Care of Iredell County. Two-man Captain’s Choice. Shotgun starts at 8 a.m. and 2 p.m. Entry fee is $65 per golfer, limited to 265 golfers. Registration deadline is June 11. Rain date is June 23. Information and registration information is available at Hospice offices and Mallard Head Country Club. Mallard Head Country Club, 185 Mallard Way, Mooresville, 704.664.7031, www.mallardheadcc.com. Trail Trivia Talk (June 19) Follow a guide down a nature trail and learn about raptors and our environment. 2-3 p.m. Price TBA. Carolina Raptor Center, 6000 Sample Road, Huntersville, 704.875.6521, www.carolinaraptorcenter.org. Gold Panning Day (June 26) Learn about Charlotte’s rich gold mining history and pan for gold at the miner’s cabin. Visitors can also tour the plantation house and grounds. 10 a.m.-4 p.m. Free with regular site admission. Historic Latta Plantation, 5225 Sample Road, Huntersville, 704.875.2312, www.lattaplantation.org. American Watercolor Society International Traveling Exhibition (Through June 27) Mooresville will be the only site in the South displaying this exhibition of works from artists around the world. Sun noon-4 p.m., Tue-Sat 10 a.m.-4 p.m. Free, donations accepted. Mooresville Depot Visual Arts Center, Main Street and Center Avenue, Mooresville, 704.663.6661.
FILM Monday Morning Movies (Mondays) Treat you and your child to a free movie. 9:30-11:30 a.m. Free. War Memorial Building, Mooresville. Movies on Main Johnny Depp and Helena Bonham Carter star in Alice in Wonderland (June 11, 7:30 p.m.), Charles Mack Citizen Center, 215 N. Main Street, Mooresville; Michael Jackson’s This Is It (June 25, 8:30 p.m.). Bellingham Park, 1600 Bellingham
Drive, Mooresville. Free. 704.662.3334, www.ci.mooresville.nc.us. Movies in the Park (June 25) Watch recent family movies under the stars. Before the movie begins, enjoy Frisbee, corn hole, music and entertaining dramatic productions from local churches. Bring blankets and lawn/camping chairs. First come, first served. Ice Age: Dawn of the Dinosaurs (June 25). 6-11 p.m.; movie starts at 9 p.m. (nightfall). Free. North Mecklenburg Park, 16131 Old Statesville Road, Huntersville.
GALLERIES Artworks on Main Monthly exhibitions. Mon-Fri 10 a.m.-5 p.m., Sat 9 a.m.-2 p.m. 165 North Main Street, Mooresville, 704.664.2414, www.artworksonmain.com. Christa Faut Gallery John Borden Evans: Behind Harold’s features new paintings on paper and canvas from John Borden Evans. Through June 19. Tue-Fri 10 a.m.-5 p.m., Sat 10 a.m.-3 p.m. 19818 North Cove Road, Suite E3, Jetton Village, Cornelius, 704.892.5312, www.christafautgallery.com. Cornelius Arts Center Aspiring Artists Exhibit profiles the paintings, mixed media and ceramic works created by adult students at the Cornelius Arts Center. Through June 30. Mon-Thu 9 a.m.-5 p.m., Fri 9 a.m.-Noon. 19725 Oak Street, Cornelius, 704.892.7323, www.creativeartexchange.org. Four Corners Framing and Gallery Monthly exhibitions. Tue-Fri 10 a.m.-6 p.m., Sat 10 a.m.-2 p.m. 112 S. Main Street, Mooresville, 704.662.7154, wwwfcfgframing.com. Lake Country Gallery Various exhibitions. Mon-Fri 10 a.m.-6 p.m., Sat 10 a.m.-4 p.m. Exit 36 – Mooresville, between Belk and Kohl’s, 704.664.5022, www.lakecountrygallery.net.
Merrill-Jennings Galleries Monthly exhibitions. Mon-Fri 10 a.m.-5 p.m.,
Tropical Connections Monthly exhibitions. Tue- Fri 10 a.m.-5:30 p.m., Saturday 10 a.m.-4 p.m. or by appointment. 230 N. Main Street, Mooresville. 704.664.0236. Van Every/Smith Galleries, Katherine and Tom Belk Visual Arts Center The Smith Gallery features the 2010 Summer Art Exhibition. Mon-Fri 11 a.m.-4 p.m. Davidson College, 315 N. Main Street, Davidson, 704.894.2519, www.davidson.edu/art/galleries.
onthly M Events At the Corner of Art & Main ArtWalk (June 11) Downtown Mooresville shows its artistic side with its monthly Art Walk. 6-9 p.m. Free. Downtown Mooresville, 704.664.2414, www.artworksonmain.com. Car Show at Bruster’s (Wednesdays) Shine your ride and show it off at this weekly car show. 6 p.m.-dusk. Free. Bruster’s Ice Cream, 252 Williamson Road, Mooresville. Davidson Farmer’s Market (Saturday) Farmers sell a bounty of vegetables; pasteurized meats and cheeses; and freshly baked breads, cakes and pies. 8 a.m.-noon. Free. Next to Town Hall between Main and Jackson streets in downtown Davidson, www.davidsonfarmesmarket.org.
Live Bird Presentations (Saturdays and Sundays) Come visit your favorite raptors up close. Sat 11 a.m., 1 p.m., 3 p.m.; Sun 1 p.m., 3 p.m. Price TBA. Carolina Raptor Center, 6000 Sample Road, Huntersville, 704.875.6521, www.carolinaraptorcenter.org.
SPORTS Lake Norman Copperheads Come out and enjoy the Southern Collegiate Baseball League. Play ball! Morganton Aggies (June 2, 7 p.m.), Asheville Redbirds (June 4, 5 p.m., 7 p.m.), Carolina Stingers (June 7, 7 p.m.), Statesville Owls (June 12, 5 p.m., 7 p.m.), Carolina Chaos (June 16, 7 p.m.), Morganton Aggies (June 18, 5 p.m., 7 p.m.), Tennessee Tornado (June 23, 7 p.m.), Carolina Stingers (June 25, 5 p.m., 7 p.m.), Statesville Owls (June 28, 7 p.m.). Adults $5, seniors and students $3 and children under 12 free. Hopewell High School, 11530 Beatties Ford Road, Huntersville, www.copperheadsports.org. Iredell-Lake Norman Fear Enjoy pre-season Minor League Football with the Iredell-Lake Norman Fear. The Fear competes in the Gridiron
Development League. Carolina Silverhawks (June 19), Rock Hill Scorpions (June 26). Time TBA. $5, children free. Mooresville Stadium, 828.461.5162, www.lakenormanfear.org.
TEENS Rock Band Wednesdays and Fridays @ Ben & Jerry’s (throughout June) Whether or not you play an instrument, you can try your hand at being in a rock band by playing guitar, drums or even singing. Wed 6:30-9 p.m., Fri 3-6 p.m. Free. Ben & Jerry’s, 202 S. Main Street, Davidson, 704.892.0604.
THEATRE Oklahoma! (June 17-20, 24-26) Davidson Community Players performs this classic American musical by Rodgers and Hammerstein. Thu-Sat 8 p.m., Sun (June 20) 2 p.m., Sat (June 26) 2 p.m. Ages 8 and up. $15-$22. Duke Family Performance Hall, Davidson College, 704.892.7918, www. carolinatix.org, www.davidsoncommunityplayers.org.
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The Evening Farmer’s Market in Pecan Park (Thursday) Fresh local produce, flowers, herbs, plants, homemade baked goods and a variety of crafts from local artisans are sold. 4 p.m. until. Pecan Park, 123 N. Center Street, Statesville. Farmer’s Market at Bruster’s (Tuesday) Local farmers sell their best produce. 5 p.m.-dusk. Free. Bruster’s Ice Cream, 252 Williamson Road, Mooresville. 2010 Huntersville Main and Maxwell Farmers’ Market (Tuesday and Saturday) The downtown market features fresh produce, baked goods, jewelry and crafts. 7 a.m.-1 p.m. Free. 103 Maxwell Street, 704.766.2253, http://huntersville.org.
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Lake Norman Currents | June 2010
Landmark Galleries The work of watercolorist ‘Cotton’ Ketchie. Mon-Sat 9 a.m.-5 p.m. 212 North Main Street, Mooresville, 704.664.4122, www.landmark-galleries.com.
Sat 10 a.m.-3 p.m. 463 S. Main Street, Davidson, 704.895.1213, www.merrilljennings.com.
One More Thing |
S
by Lee McCracken photography by Craig Reynolds
Denver resident Diane Pike has a passion for plein air painting that she wants to share.
Diane Pike brings her perspective to Lake Norman
Lake Norman Currents | June 2010
Reflections on Canvas
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howcasing the many colors of light across the shores and back roads of Lake Norman, Denver artist Diane Pike wields her paintbrush as her eye takes in every reflection, every shadow. The plein air artist captures birds, houseboats and more as she honors the beauty of the landscape on canvas. Pike’s paintings, which were part of Art on the Green in Davidson in April, are a testament to the luminosity light brings to color — from the vegetation of the lake’s islands to the blues, grays and greens of the water. “Whether it’s a bright, sunny day or an overcast day, there’s an abundance of color out there,” she says. Her eye is also drawn to “obscure little nooks,” where old trucks are parked beneath tall hardwoods and farm equipment sits idle in the countryside. A favorite spot is Balls Creek Campground near Newton. A native of Colorado, Pike earned a bachelor’s degree in fine arts and spent her early career years working as a graphic artist. She learned to paint in pastels in 2002 when she took a class at the Denver Art Museum. Rather than learning a specific technique, she discovered how to train her eyes to see the different shifts of color light creates. Pike’s passion for plein air, which is French for painting outdoors, took off when she received oil paints for Christmas several years ago from her husband. “That was the end of the pastels for me,” she says. “I love the smell of oils. They’re creamy, they’re juicy — oils are just a blast to paint with.” Pike moved to the Lake Norman area in December 2008. She quickly began showing her paintings and gaining recognition. Last year, she placed second at both the Lake Norman Art League Spring Exhibit and the Mooresville 31st Annual Spring Show. Pike is sharing her knowledge this summer through three-day workshops in June and July. “We’ll go by pontoon boat to several of the islands and paint from early morning till afternoon,” she explains. “With a small group, there will be a lot of hands-on individual instruction.” Beginners to experienced oil artists are welcome at Pike’s summer workshops and classes throughout the year. “A lot of people are afraid to paint outdoors, because they think someone will walk by and say, ‘Oh geez,’ ” she says. “But I love to talk to people when I’m painting, and even for me, there are days when it’s a great day, and there are days when I scrap a painting. It’s all about just getting out there.” LNC The Scoop For details about Diane Pike’s summer plein air workshops, visit www.dianepike.com.
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