Today's Charlotte Woman by Sharon Simpson

NOVEMBER 2012 VOL 16 | NO 7 | COMPLIMENTARY

How Entertaining! By Hand Courtney Paul Crafts The Ultimate Artisan Chocolate Bar The Anatomy Of The Perfect Party 10 Entertaining Essentials

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FromTheEditor

The Hostess With The Mostest — Not! ou will note that I am the editor of a local woman’s magazine, and not the head honcho in charge at Food &Wine or Cooking Light or even Southern Living. In other words,I’m not exactly a bastion of entertaining know-how. I am the person who nearly cut my husband’s finger in half one Thanksgiving dinner by handing him the electric carving knife. (It was his fault, not mine!) I once made peanut brittle on wax paper instead of parchment paper, and ended up with an “extra-fiber” version. (Who knew that wax paper would stick?) There’s the time I called my sister in a panic over a bad batch of pumpkin bread, puzzled by its dark umber color and thin consistency … and realized five seconds later I had forgotten the flour. And I’ll never forget the November a friend and I met up for a cookie baking session. Ten years later, I can still see the look in her eyes when she saw the rusty, scratched-up, dented cookie sheets I brought to her immaculate kitchen, per her request. To my credit, I get my cooking gaffes honestly. At 67 years old, my father still isn’t quite sure how to work that mysterious invention known as the microwave. And, no lie, I have a cookie recipe passed down from my mother that includes in the directions the requirement that one batch of cookies always,and I mean always, gets burned. If you can’t beat ’em, join ’em. All goof-ups aside,I’m not a complete dunce in the kitchen. I can do some things very well, thank you

Today’s Charlotte Woman | November 2012 6

very much. I have solid credentials as a baker,despite the occasional lapse in setting the timer or gathering all the proper ingredients. I’m great at cookies,good at pound cakes, and I make an amazing cheesecake, complete with gingersnap crust and peanut brittle topping (minus the wax paper, of course). Some things I know to be true when it comes to cooking. I know that if a recipe calls for four sticks of butter, it is going to be delicious. I know that red wine makes all meat — and the cook — more tender. I know that if you need to boost the flavor of a meal, nothing beats a can of Rotel, unless it’s a carton of sour cream. And I know that cornbread should always have sugar in it … that pancakes taste better with chocolate chips in them … and tea should always be sweet, and preferably cold. All that said,if you are looking for party advice,you might want to run,not walk,from this page. Instead, head for “The Anatomy of the Perfect Party,” found on page 31,which highlights 10 tips from entertaining guru Nanette Lush. And if you are in the mood for comfort food, take a peek at “Fall For Flavor,” featuring recipes by chef Jill Marcus (page 26). After all, I might not be a cooking guru … but I am still capable of editing a good story. And to all of you who are hostess-challenged like me, good luck with the upcoming holiday season!

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Contents November

2012

DEPARTMENTS 6

Editor’s Letter The Hostess With The Mostess — Not!

12 On The Move Charlotte Women Making Strides

14 Girl Time

36 Fashion

Tips,Trends, And Fancies Today’s Charlotte Woman | November 2012 8

Get Inspired With Top Model Mia Patterson

31 At Home The Anatomy Of The Perfect Party

41 Wine Up Italy’s Lesser-Known Regions Produce Gem Wines

50 Health Flash What You Need To Know To Stay Well

54 Queen City Jewels Happenings You Don’t Want To Miss

Do you Koko? For most of us, getting in shape is still boring, confusing and way too time-consuming. Until now. Koko FitClub, the “world’s first automated personal training studio,” is using state-of the art technology to make exercise simple, efficient and personal. As you walk in for the first time, you will notice that Koko is remarkably different from anything you’ve ever seen before. Its patented Smartraining™ system takes the best of exercise science and designs a completely customized training plan that guides you through each step. These smart, high-efficiency cardio and strength training programs can be completed in just 30 minutes or less. “Koko is for people who are done with the whole gym scene. We have jobs and families, and don’t have the time or desire to spend hours at gyms that don’t work for us anymore,” said Koko CEO Michael Lannon. “Thanks to our user-friendly technology, Koko is delivering a whole new, more efficient way to exercise than has ever been available before. We do all the planning and thinking so you don’t have to. This means no more falling into ruts, no more wasting time figuring out what to do and no more disappointing results.” And it’s simple. You just show up, pop in your personal Koko Key and you’re guided through a personalized, custom program based on your goals, individual strength and current fitness level. And Koko automatically adapts each day to the progress you’ve made so your body and mind stay continually engaged. And it works. Shortly after joining Koko FitClub, Kathleen reached her goal weight and noticed a major difference in her shape.

“I love how the workouts are so quick and effective. I love that I can go work out and that it’s not intimidating. I love that there are always new workouts, so it keeps me engaged and doesn’t get boring,” she said. Another part of the Koko experience people love is the ability to see results and progress in real time. Members have their own personal page on the MyKokoFitness website where they can track everything from their strength gains, to the number of calories burned to their gains in lean muscle levels. “At Koko, we’re not just focused on simple weight loss. We’re building – and protecting – lean muscle, which in turn keeps your metabolism revved. Lean muscle burns calories at a rate three and a half times that of fat,” said Michael Wood, Koko’s CFO (Chief Fitness Officer), and one of Men’s Fitness top ten “Dream Team” of personal trainers nationwide. With locations nationwide in nearly 30 states (and counting) and thousands of men and women across the country as members since first opening in 2009, Koko is literally becoming a nationwide movement.

“I was hooked immediately,” said Koko FitClub Member Nick. “Koko makes working out fun and it doesn’t require any planning. You just pick your program and get started. I can definitely see a change in my body type and I feel so much better during the day.”

In just 30 minutes or less, you can enjoy your comprehensive custom workout and get back to your life. You can be confident you’re making the most of your time because Koko’s cutting edge technology has already figured out your most efficient and effective workout. And Koko not only saves you time, but money. For the cost of just one session with a personal trainer, Koko FitClub gives you unlimited sessions each month. Getting in shape has never been easier.

Learn more at KokoFitClub.com 704.544.1774 NOW OPEN! Colony Place Shopping Center 7731 Colony Rd., Suite F2 Charlotte, NC 28226 COMING SOON! Plantation Market Shopping Center 3022 Weddington Rd., Suite 200 Matthews, NC 28105

Today’s Charlotte Woman | November 2012

Get in. Get out. Get on with your life.

Koko is for people who are done with the whole gym scene.

Volume 16, Number 7 November 2012

18 44

Publisher

Sharon Simpson

Associate Publisher

Fern Howerin

Editor

Karsen Price

PROFILES Sales Executive

18 Chocolate, Anyone?

Trisha Robinson

Courtney Paul Handcrafts Artisan Confections Worthy Of A Queen (City) Sales Executive

22 Having Her Cake

Carole Lambert

Lynn St. Laurent Brings A Taste Of France To Town With Amélie’s Creative Director

Kerrie Boys, idesign2, inc

Contributing Writers

Trevor Burton Judy Cole Dana Durham Melinda Johnston Deb Mitchell Catherine Pike Plough Lee Rhodes

FEATURES Today’s Charlotte Woman | November 2012 10

Contributing Photographers

Michael C. Hernandez Joe Martin Glenn Roberson

26 Fall Into Flavor 9 Recipes Ripe For The Season

44 Get Spirited A Bevy Of Beautiful Beverages

58 Essay: Putting The Thanks Back In Thanksgiving

Editor Contact: karsenprice@hotmail.com P.O. Box 1676 • Cornelius, NC 28031 704.677.9159

OnTheCover Mia Patterson, Charlotte Fashion Week’s Top Model Winner. Photo By Glenn Roberson.

Today’s Charlotte Woman is published by Venture Magazines Inc., and is distributed on a complimentary basis throughout the greater Charlotte area. Subscription rate is $20 per year for 12 issues. Copyright© 2012 Venture Magazines Inc. All rights reserved. Copying or reproduction, in part or in whole, is strictly prohibited. Today’s Charlotte Woman and Venture Magazines Inc. do not necessarily endorse the views and perceptions of contributors or advertisers.

H E

O V E

WOMEN MAKING STRIDES • BUSINESS SUCCESS STORIES

Job Changes/Promotions Michelle Long, director of education for Children’s Theatre of Charlotte, was named interim artistic director for the 201213 season; Long takes over for Alan Poindexter, who resigned in August. Children’s Theatre of Charlotte also has hired Rachel Ingle as development and volunteer manager.

Griffin Home Health Care Inc. has hired Maureen Besler as a medical records specialist, and Jamie Southards as a client services representative.

Grace Danello and Patricia Farmer were named managing directors at Great Plains Trust Co.

Today’s Charlotte Woman | November 2012 12

Sandi Wike has joined the Community Blood Center of the Carolinas as sponsorship developer for the Hickory area, which includes Alexander, Caldwell, Catawba, and Wilkes Counties.

Beverly Lauer was hired by the Vein Specialists of the Carolinas as a sclerotherapist; she will work in the Ballantyne and Gastonia locations.

Total Nutrition Technology has hired Julie Przybyla, a registered, licensed dietician. Przybyla will be based out of the company’s Monroe office.

New Business/Changes SouthPark Mall has added three new stores: Hanna Andersson, Porsche Design, and Hand & Stone Massage and Facial Spa. Dakota’s Sports Bar & Grill has opened at 608 W. Roosevelt Blvd., in Monroe. Lyerly Agency, which offers brand marketing and public relations, has moved to 126 N. Main St., in Belmont. Dean & Deluca Charlotte has reopened following a complete renovation, which includes the addition of its first full-service, instore restaurant, the Wine Room.

Awards & Installations The U.S. Optical Industry has named Dr. Ann Hoscheit, optometrist at Summit Eye Associates, one of the industry’s Optometric Business Innovators. Dr. Rachael Wruble, also of Summit Eye, has been named one of the U.S. Optical Industry’s Most Influential Women.

the highest status NSSF provides to ranges in the U.S. To meet the criteria of a Five Star facility, a range must demonstrate excellence in all aspects of management and operations.

CREW Charlotte, a group of professional women and men engaged in commercial real estate and related service industries, has announced its 2013 board of directors: Dawn Royal, past president; Barbara Briccotto, president; Bobbi Jo Lazarus, president-elect; Kim Marks, director; Janeen Miller Hogue, director; Jennifer Orman, director; Heidi Holoquist, director; Julie Seidenstein, director; Lisa Huls-Fry, director; and Wanda Townsend, director.

Ellen R. Linares, ChFC, CLU, CLTC, a financial representative at HF Financial, has been appointed to the Harris YMCA board of managers.

The ANSWER Scholarship Endowment, which helps send mothers in Mecklenburg and surrounding counties to college, has received a $10,000 grant from the Leon Levine Foundation.

TellUsYourNews

On The Move Send announcements about hirings, promotions, honors, and new business development — all specifically about/for Charlotte-area women — along with

The Range at Lake Norman has received Five Star status by the National Shooting Sports Foundation,

high-resolution images to Editor Karsen Price at karsenprice@hotmail.com.

Join us for

The March of Dimes annual

Celebrating Contributions to Charlotte

A breakfast honoring Ms. Linda Lockman-Brooks

Thursday, November 29 7:30-9:00 a.m. Mint Museum, Uptown Charlotte 500 South Tryon Street Charlotte, NC 28202

The March of Dimes is pleased to honor Ms. Linda Lockman-Brooks, Founder of Lockman-Brooks Marketing Services, for the impact she has made on the Charlotte business community.

For more information on supporting this event, email lchall@marchofdimes.com or call the March of Dimes â&#x20AC;&#x201C; Greater Piedmont Division at (704) 377-2009. More than 4 million babies were born last year, and the March of Dimes helped each and every one through research, education, vaccines and breakthroughs.

GirlTime T I P S ,

T R E N D S ,

A N D

F A N C I E S

COMPILED BY KARSEN PRICE

Don’t Let Family Get-Togethers Get You Down

Today’s Charlotte Woman | November 2012 14

ne of the best Thanksgiving movies around, “Home For The Holidays," starring Holly Hunter and Robert Downey,Jr.,is a hilarious study in dysfunctional families. The movie takes the idea of family drama to the highest extreme … from fighting siblings and flying turkeys to the chance at love with the perfect stranger. The simple truth behind the storyline: Families can be stressful, especially during the holidays. You don’t have to let family drama get you down this season. In“Reluctantly Related: Secrets To Getting Along With Your Mother-in-Law or Daughter-in-Law,” Deanna Brann, Ph.D., offers tips for helping survive family celebrations this season. “Let’s face it,” Dr. Brann says, “you aren’t family through blood and you didn’t choose to be friends,so how do you build a foundation for a happy holiday?” Consider these tips for stress-free family gatherings: Be a team player. (Or try.) Regardless of who is hosting, remember to ask questions, compliment your in-laws, offer help, and let them know you’re interested in what they have to say. Don’t take things personally. Everyone is stressed during the holidays. If you’re on your best behavior, you can be certain that it’s “not all about you.” Find the humor. No matter what happens, dig deep and find the humor in it — even if you have to tuck it away for a story to tell later about what she did “this” time. Carve out some downtime. Just a few minutes to reflect and re-energize can help you regain your energy.

Establish ground rules in advance. Talk to your spouse and agree on how long the visit will last. Let your family know what time you plan to leave. Worst case scenario, take two cars! “Reluctantly Related: Secrets To Getting Along With Your Mother-in-Law or Daughter-in-Law” is available at amazon.com.

TCW Walks The (Cat)Walk Recycled Creation Debuts At Fashion Week

oday’s Charlotte Woman magazine recently made its debut on the fashion scene with help from artist Sara Johnson. Her creation? A pantsuit made entirely of recycled TCW magazines. The outfit was unveiled at the “Recyclable and Re-Model Talent” portion of 2012’s Charlotte Fashion Week, hosted by Charlotte Seen in late September. Johnson’s amazing pantsuit took the artist between 75 and 80 hours to construct. Q: Do you often work with paper? A: It is a funny thing. I have never made clothing from paper — but I am not easily intimidated. There were many moments when I was unsure it would ever be finished! Thankfully, I was very pleased with how it showed on the runway. My model was amazing,and the judges turned around and gave me a thumbs-up when they saw it. It was one of the most proud moments of my professional life to see my dream and my design walk fiercely down the runway. It was just incredible.

Q: How long have you been working at your craft? A: I have been making clothes since I was a kid. I would ask my mom for doll clothes or Barbie clothes, and she would hand me a scrap of fabric and a pair of scissors. My mom is the reason I developed so much creativity. She taught me to be resourceful and to look at things for what they can be and not just what they are. Q: Tell us about your business. A: I own a small one-woman company called “One Off Design Company.” I have a small studio in downtown Statesville where I upcycle and re-invent vintage furniture, decor, handbags, and clothing.

Today’s Charlotte Woman | November 2012

PHOTO BY GLENN ROBERSON

Q: How did you make the pantsuit? A: My husband “de-spined” the mags for me with a paper cutter, then I selected the pages that had the most color. For the pants,I cut the pages on the bias and then laid them out to make rectangles. I put them together with gaffers tape, then cut the legs out and sewed them together with a sewing machine — which was the most difficult part of the entire project because the needle kept getting stuck from the adhesive on the tape! For the jacket, I took pages that had less busy artwork and cut them to make the pieces,fused them with tape,then sewed them. I wanted the jacket to be very tailored and feminine, but also modern and edgy. I made an Edwardian collar to add a little flair, along with a wide cuffed, blousy sleeve. Then I added the only new element, a large brushed silver button.

GirlTime

Drinks To Cook By Punch Up Thanksgiving Morn ruth: I don’t swoon happily at the thought of Thanksgiving dinner. Sure, I like turkey, and I love pumpkin pie, but in my experience,Thanksgiving is a long day, which begins with lots of work in the kitchen, culminates in — at best — an hour-long meal, and ends with lots of work in the kitchen. Over the years I have found I don’t mind the work quite so much when it’s partnered with a delicious holiday beverage … or three. If you agree,consider this selection of standout holiday drinks, perfect for before, during, and after the meal.

Hot Buttered Rum Courtesy of Emeril Lagasse Eggnog Courtesy of Martha Stewart 12 eggs, separated 1 1/2 cups superfine sugar 1 quart whole milk 1 1/2 quarts heavy cream 3 cups bourbon 1/2 cup dark rum 2 cups cognac Freshly grated nutmeg In a large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg. Today’s Charlotte Woman | November 2012 16

1 stick unsalted butter, softened 2 cups light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg Pinch ground cloves Pinch salt Bottle dark rum Boiling water In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs.Pour about 3 ounces of rum into each mug, filling about halfway. Top with boiling water to fill the remaining half, stir well, and serve immediately.

Holiday Mimosa Courtesy of Emeril Lagasse 32 ounces Champagne or sparkling wine, chilled 1 cup fresh orange juice, chilled 1/2 cup cranberry juice, chilled 8 orange wheels, for garnish Combine Champagne, orange juice, and cranberry juice in a large pitcher. Garnish and serve immediately.

Keep Your Cool Trendy Temp Control here’s a new way to keep beverages and party dips chilled, without diluting the flavor of your food. Tilt is a stainless-steel, centerweighted chilling sphere that is both flavorless and iceless,and easy as pie to use. Store the small sphere in your freezer until it’s time to use,then insert it into your punch bowl, wine glass, or bowl of dip, and voilà! Temperature control at your finger tips. When the party is over, simply retrieve Tilt with the included hook, give it a wash, and stick it back in the freezer. Simple,easy,smart! Available for $17.99 at soireehome.com.

From left, Nikki Fedducia and Ursula Bonfiglioli.

From left, Lynn Dreyer and Beth Schulte.

Sipping For A Cause Behind-The-Scenes At Sip & Savour

his fall,local Charlotte women turned out in droves to support Sip & Savour 2012, a Myers Park gallery crawl hosted by Lynn Dreyer, creator of the nonprofit Melissa’s Voice. Through Melissa’s Voice, Dreyer helps build awareness about eating disorders and fund treatment for those with “Ed.” This year, nearly 400 people attended the event, helping raise funds for the second annual Melissa’s Voice Hope Scholarship. [TCW] From left, Denise Abood and Megan Graves.

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Chocolate Fit For A Queen (City)

Courtney Paul Handcrafts Artisan Confections By Karsen Price | Photos By Michael C. Hernandez If you are lucky enough to receive a visit from Courtney Paul, you won’t likely forget it. That’s because when Paul comes calling, it’s usually with an elaborate collection of her handmade chocolates in hand, tucked away in intricate boxes and wrapped in Asian-inspired papers. And Paul doesn’t stop feeding you chocolate samples until you think you’ve died and gone to Chocolate Heaven.

Out Of The Box Paul began dabbling in chocolate as a hobby in 2003. For years,she searched for a niche that would allow her to make her mark on the industry. “I was always looking for what I could offer that was different,”she says. “I would study other chocolatiers,noting the trends in the mar-

ket, but I never wanted to copy them. I wanted to have my own identity.” She was living overseas in Paris and working as a human resources executive when she realized the perfect way to transform her hobby into career. Through her job, Paul conducted business with clients all over Europe, but her primary clients were in Tokyo, Singapore, and Hong Kong. Before visiting the region, she would meet with advisors who helped her select gifts to take on business trips, since gift giving was invaluable when building relationships in the market. “I actually had lessons where I learned my client’s favorite teas, their most coveted French macaroons, the right chocolates to give as gifts,” she says. “I remember at one point, I was told, ‘Don’t give flowers.’ You can go so wrong with flowers.Chrysanthemums are beautiful in America, but can symbolize death in France and in some countries inAsia if you select the wrong color. I was told, ‘Just stay away from flowers!’”

Today’s Charlotte Woman | November 2012

Paul’s delicacies are not the stuff of mainstream candy makers. The rich silkiness of her hand-selected dark chocolate melts to glorious warmth on the palate … and the savory chocolate taste lasts long after you’ve devoured the treat. The Holly Hill, S.C., native notes that it’s this ability to linger on the palate that is the sign of high-quality chocolate.In fact,Paul says that good chocolate satisfies in very small amounts. It’s just one of many notable differences you discover when experiencing Courtney Paul Chocolates. “My mission is to help people experience the diversity of flavors naturally present in dark chocolate,” Paul says.

“My mission is to help people experience the diversity of flavors naturally present in dark chocolate.” — Courtney Paul

Today’s Charlotte Woman | November 2012 20

While learning the art of giving good gifts, Paul also received thoughtful gifts, which she kept and treasured. The experience made her deeply aware that many Americans are missing the boat when it comes to the beauty and elegance of a well-crafted gift. Paul recognized her niche for returning to America and entering the market as a maker of fine chocolates: She would educate others on the myriad flavors found in handcrafted, artisan chocolates, and package it so exquisitely that the chocolate would became the perfect, unforgettable gift. Move Over, Hershey Paul returned from Europe,and set out to create chocolates that offered unique flavors from around the world — including Venezuela,Ecuador,andTrinidad. She spent months researching cocoa beans until she pinpointed the cocoa purveyors she wanted to use.

Creating the chocolate in her line is a study in patience, exploration, and creativity. For instance, Paul’s newest product — the Chipotle and Vanilla Bean Sugar Bar — was the result of months of research and taste tests, including hours spent in Southend’s Savory Spice Shop. “For some time,I have been getting requests for a spicy chocolate product,” Paul says. “But spicy can’t just mean ‘hot.’ My research took several months. After narrowing down the best chocolates to use, I went to the Savory Spice Shop, and played with different combinations of cocoa powder, chile, and sugar, mixing them and tasting the result. It took me four tries and about eight months, but I finally found the right combination.” Paul thrives on educating others about chocolate. She notes that commercial products such as Hershey and Snickers bars are less dependent on the quality of the chocolate itself, and more about the combination of ingredients.

Milton Hershey made chocolate affordable for the masses. Courtney Paul hopes to educate the masses about the unique flavors available in artisan chocolate. Her confections focus on quality and precise combinations, creating a delectable chocolate experience. The Chocolate Palate Most people are aware that chocolate comes from cocoa beans; however, most are unaware that those beans lend the same relationship to chocolate as grapes do to wine. Like grapes,beans develop different flavors depending on where they are grown, and many factors influence the resulting taste of the processed beans,including the type of bean,soil conditions,humidity,fermentation, and sunlight. Through an extensive research process, Paul chooses each cocoa bean. The chocolate in her line currently comes from six distinct areas: Venezuela,Madagascar,

ToLearnMore Visit courtneypaulchocolates.com.

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Today’s Charlotte Woman | November 2012

Cote d’Ivoire,Ghana,Ecuador,andTrinidad/Tobago.And because chocolate is easily influenced by external factors, it’s an ongoing quest. Paul launched her line in 2011,and she has been growing at a manageable rate,including success with her corporate gift program. This summer, Paul created a partnership with Christine Guerriero,owner of Sweet Lorraine’s Bakery in Dilworth,which offers Paul another retail vehicle in addition to online sales (not to mention word of mouth!). Paul has free reign in the bakery’s commercial kitchen to concoct her chocolate. “It was a great point of growth for me,” she says. Currently,the chocolatier is gearing up for the holiday season, and continues to spread the word about her line of one-of-a-kind chocolates. Perhaps if you are lucky,one day you will find Paul on your doorstep,complete with her artisan chocolates in hand. [TCW]

Having Her Cake

Lynn St. Laurent Brings A Taste Of France To Town By Deb Mitchell | Photos By Joe Martin

They say that good things come in small packages. In the case of Amélie’s French Bakery — the NoDa establishment Lynn St. Laurent introduced to the Charlotte landscape in 2008 with business partners Bill Lamb and Brenda Ische — good things come in humble packages.

rent’s French-Canadian roots, her business acumen, and her longing to create something unique in the Queen City, it most certainly is. Not Your Ordinary Bakery Over the years, St. Laurent has earned a name for herself as a serial entrepreneur. With a background in business, she enjoyed a fairly nontraditional career path, getting her start during the advent of computers and then hopscotching into business consulting. Motherhood put her in a “mom-preneur” frame of mind, and she capitalized on a knack for seeing holes in the market and creating businesses to fill those gaps.

Today’s Charlotte Woman | November 2012

The storefront’s strip-mall location and plainJane exterior don’t hint at the sensory wonderland inside. But all of that changes the minute you cross the threshold into Amélie’s. Scents of freshly brewed gourmet coffee and just-baked pastries abound. The Paris-bohemian décor wows visitors from around the world with its periwinkle-blue striped walls, chalkboards in gilded frames, and chandeliers painted in vivid hues, dripping with crystals. The overall aesthetic is 19th century French château meets 21st century kitsch. Is it possible for a truly European experience like this to exist in Charlotte? Thanks to St. Lau-

“This is something magical going on. I feel humbled and lucky that I got to create my world, to treat people the way I want to be treated. And, people must like my world!” — Lynn St. Laurent

Today’s Charlotte Woman | November 2012 24

After living in New Jersey and Pennsylvania for most of her life, St.Laurent moved to Charlotte 15 years ago for the milder weather and also to be closer to her sister. When she first encountered the now-defunct French bakery that once inhabited the space Amélie’s currently occupies, St.Laurent says she was ready to take a chance on something new. “There’s a line from a Janis Joplin song,”she says.“ ‘Freedom is just another word for nothing left to lose.’ That’s where I was. I had nothing to lose. During that time,I did a lot of soul searching. I asked myself,‘What do I love? How do I want my world to work?’ ” Ever a dreamer and something of an idealist, St. Laurent concluded that,above all,kindness mattered to her. She decided to create a world where values like hers reigned supreme. Having firsthand knowledge of what it is to struggle,St.Laurent also wanted to provide work for people in the area who might be challenged. When the existing bakery closed unexpectedly,St.Laurent saw customers crying over the fact that they would no longer be able to procure their beloved French pastries. She sensed an opportunity. Along with business partners Lamb and Ische (the designer who created the interior of the new bakery), St. Laurent opened Amélie’s in 2008 to the delight of Charlotteans. The three realized almost immediately that they had hit on

something big. “Just trying to manage the growth has been the greatest challenge,” St. Laurent says. The trio took yet another chance in 2009 when,taking a cue from Soho coffeehouses, they decided to stay open 24 hours a day, seven days a week. For all its cosmopolitan leanings, Charlotte is a far cry from New York City — and yet, the idea worked. St. Laurent says they haven’t locked the doors since. Let Them Eat Cake Visitors to Amélie’s can relax in the two rooms that comprise the bakery’s space, or in the building’s adjoining atrium. Comfy, shabby-chic couches and armchairs invite lounging. Tables with mismatched chairs hold a steady influx of chatting couples, boisterous groups playing board games, and of course, the coffeehouse staple — the laptop brigade. Amélie’s location in the heart of Charlotte’s arts district means that live music or art shows frequently accompany the coffee and pastries,rounding out the Parisian experience. As for the pastries,they are the stuff of dreams. Three brightly lit cases display row upon neat row of delicately filled,piped, and sugar-dusted pastries. Patrons can choose from classic French favorites such as delicate macaroons, creamy chocolate éclairs, tiny-but-satisfying mousse cups, or delightful “petit gateaux”

Deb Mitchell lives and works in Huntersville, but nothing stops her from driving to NoDa on a regular basis for an Amélie’s twice-baked croissant.

Today’s Charlotte Woman | November 2012

(little cakes) in vanilla,chocolate,or seasonal flavors. Or they can follow the crowd and select the current bestseller, the trendy (though perhaps more Southern than French) salted caramel brownie. On the savory side,St.Laurent’s family recipes inspire the soup menu. Pair a cup of soup with a croque monsieur or other tartine (openfaced French sandwich) — but always save room for dessert! True to French form, St. Laurent is careful to keep within the French sensibility that her grandfather believed in — that food should be an experience. At Amélie’s, this means that every item tastes as heavenly (and as French) as it looks. Amélie’s has garnered its share of national attention. The bakery was featured in Southern Living in 2011,and was also spotlighted by the White House Department of Commerce for its exploding growth. It has been featured in Elle, Décor, and Food and Drink Digital, among others. And while some might attribute Amélie’s unwaning popularity to its fanciful fare and boho-chic atmosphere,St.Laurent believes there is more behind the bakery’s success. “This is something magical going on,” she says. “I feel humbled and lucky that I got to create my world, to treat people the way I want to be treated.” She adds, “And people must like my world!” [TCW]

Fall Into

r o v a l F

Todayâ&#x20AC;&#x2122;s Charlotte Woman | November 2012

By Lee Rhodes

Recipes Ripe For The Season

NEW NAME. NEW PLACE. SAME INCREDIBLE EDUCATION.

o sooner than the air gets crisp and the leaves start changing, the urge to serve up comfort food hits. From steaming crocks of chili to recipes rich with roasted peppers, pumpkins, and spices galore, below you will find a fall-centric collection of recipes perfect for dinner at home or an evening out with family and friends — complete with one fabulous pumpkin chocolate chip cookie recipe. So go ahead. Fall into the flavor of the season. >

For over 30 years Dore Academy has been the premier LD and ADHD educational resource in Charlotte, and it’s about to get even better. This year we've moved to an amazing new campus and have changed our name to The John Crosland School. John Crosland Jr. has overcome the challenges of dyslexia to become one of the region’s most successful businessmen and philanthropists. More than most people, Mr. Crosland intimately understands the impact a focused education can make for children with LD. Visit us today to join us in our exciting new chapter.

For the last 23 years, Jill Marcus has been known for her ability to dish it up. The owner of The Mother Earth Group, Marcus operates seven locations in Charlotte, including Halcyon, Flavors from the Earth, located in the Mint Museum Uptown; Fern, Flavors From The Garden, a vegetarian café in Plaza Midwood; Something Classic Cafés in Uptown, Dilworth and select Harris Teeter locations; and Community Café, a children’s café at Discovery Place. Marcus teamed up with her company’s collection of chefs for these mouthwatering recipes.

Connect with us

5146 Parkway Plaza Blvd. • Charlotte, NC 28217 704.365.5490 • JohnCroslandSchool.org Dore Academy does not discriminate on the basis of race, color, sex, age, marital status, disability, religion, creed, or national or ethnic origin in the administration of its educational programs, admissions, financial aid policies or employment practices.

Today’s Charlotte Woman | November 2012

Who’s In The Kitchen?

Sauté 2 medium chopped yellow onions and 3 cloves of chopped garlic in your favorite crock until soft and golden. Stir in dried oregano, cumin, and chili powder. Add both cans of drained black beans, 2 1/2 cups of chopped cooked turkey, pumpkin, diced tomatoes, and smoked chipotle peppers, and 3 cups of chicken broth. Simmer uncovered on the stove for 3 to 4 hours, stirring occasionally. Serve with crème fraiche and freshly chopped cilantro.

---------------------------------------------

Pumpkin Bruschetta Courtesy of Chef Drew Trepanier, Fern, Flavors from the Garden

Salbitxada Courtesy of Chef Drew Trepanier, Fern, Flavors from the Garden

1 baguette, sliced on an angle into 1/4-inch slices 1 cup pumpkin puree (fresh or canned) 1 bunch of muscadine or scuppernong grapes, halved 1 pound shiitake, tops only, thinly sliced 1 bunch kale, sliced 1/2 cup red wine 2 ounces honey 1 small shallot, diced 2 garlic cloves, thinly sliced Shaved Parmesan for garnish

2 tomatoes 2 roasted red peppers 2 dried peppers (ancho or guajillo) 3 garlic cloves 2 sprigs of thyme 1/2 yellow onion, diced 2 tablespoons red wine vinegar 1/2 cup extra virgin olive oil 1/2 cup toasted almonds Salt and pepper to taste

Brush baguette slices with olive oil, season with salt and pepper, and cook in a 350degree oven or grill until toasted. In a 3-quart pot, sweat the shallot and garlic until aromatic. Add the shiitake and grapes and cook until softened. Add the red wine and reduce by half. Add the pumpkin puree and honey, and cook until heated through. Season to taste. Top the toasted baguette with the pumpkin mixture and garnish with Parmesan.

--------------------------------------------Today’s Charlotte Woman | November 2012 28

Super Bowl Reuben Dip Courtesy of Chef Jill Marcus, Community Café 16 ounces cream cheese 16 ounces shredded Swiss cheese One can of sauerkraut, drained 16 ounces corned beef, chopped Lavosh crackers Mix first four ingredients together in a bowl. Place mixture in a casserole dish and bake at 350 degrees for 30 minutes. Serve with pumpernickel breads and Lavosh crackers.

Place all ingredients except olive oil on a roasting pan and roast in a 375-degree oven until browned, approximately 30 minutes. Once cooked, place all ingredients in a blender and add in oil slowly, blending until smooth. Season to taste. Serve with grilled vegetables or as a dip for pita or chips.

--------------------------------------------Pumpkin Black-Bean Turkey Chili Courtesy of Chef Jill Marcus, Community Café 2 medium yellow onions, chopped 3 garlic cloves, chopped 1 tablespoon dried oregano 1 tablespoon cumin 2 tablespoons chili powder 2 15-ounce cans black beans, drained 2 1/2 cups cooked turkey, chopped 1 16-ounce can pumpkin 1 14-ounce can diced tomatoes 1 small can smoked chipotle peppers 3 cups chicken broth Crème fraiche Cilantro

Sweet & Sour Chicken Nuggets Courtesy of Chef Jill Marcus, Community Café 4 each boneless, skinless chicken breasts, 1-inch cubes 2 tablespoons vegetable oil 2 tablespoons honey 2 tablespoons lemon juice 2 tablespoons soy sauce 2 tablespoons tomato paste 1/2 cup white sesame seeds Preheat the oven to 350 degrees. In a bowl or bag, add the chicken and toss with all the ingredients except for the sesame seeds. Make sure all chicken is coated and refrigerate for 30 minutes. Distribute the chicken evenly onto a lightly greased baking sheet and sprinkle with the sesame seeds. Bake for 10-12 minutes, or until the chicken is cooked through. Serve with hot sauce or a side combination of the ingredients above.

--------------------------------------------Marc’s Sausage & Peppers Courtesy of Chef Marc Jacksina, Halcyon, Flavors From The Earth 2 pounds ground pork 1 tablespoon granulated salt 1 tablespoon pepper 1 tablespoon nutmeg 1 tablespoon chopped garlic 1 tablespoon smoked paprika 1 tablespoon cayenne 1 tablespoon rubbed sage 2 pounds of mixed color garden peppers 2 large onions, cut into pieces 1 tomato, diced 3 tablespoons olive oil 6 garlic cloves, sliced

Mix 2 pounds of ground pork with 1 tablespoon each of granulated salt, pepper, nutmeg, chopped garlic, smoked paprika, cayenne, and rubbed sage. (Jacksina uses Wild Turkey Farms, in Concord, for his pork.) Form into small patties and grill.

Combine 2 pounds of your favorite grassfed hamburger (Jacksina prefers Baucom or Proffitt Farms) with 1/8 cup Cajun spice. Hand-form into 6-ounce patties. Grill and flip. Cook to medium while keeping a lit-

tle pink in the middle for extra verve. Top with Ashe County Blue Cheese and melt cheese. Serve on toasted challah bread with green tomato chow-chow and black pepper aioli.

Cut 2 pounds of mixed color garden peppers (Jacksina suggests peppers from New Town Farms) and 2 large onions into strips. Sauté peppers and onions with 3 tablespoons of olive oil and 6 cloves of sliced garlic. Toss in one diced tomato. Sauté until golden brown but still maintaining some firmness. Serve over a bed of roasted peppers and onions.

--------------------------------------------Black & Blue Burgers Courtesy of Chef Marc Jacksina Halcyon, Flavors From The Earth 2 pounds of your favorite grass-fed hamburger 1/8 cup Cajun spice Ashe County Blue Cheese Challah Bread with Green Tomato Chow-Chow and Black Pepper Aioli

Today’s Charlotte Woman | November 2012

Overnight Tomato Dip With Ricotta & Chevre Courtesy of Chef Blake Hartwick, Something Classic Cafés and Catering

Pumpkin Chocolate Chip Cookies Courtesy of Jill Marcus, Community Café

6 roma tomatoes Salt to taste Fresh-ground black pepper Dried oregano 1/4 cup finely chopped garlic 12 ounces Chevre 6 fresh basil leaves, chopped chiffonade style 12 ounces ricotta Lavosh crackers

1 1/4 cups whole-wheat flour 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 2/3 cup butter, room temperature 1 cup packed light brown sugar 1 cup pumpkin puree 2 eggs 1 teaspoon vanilla extract 3/4 cup dark mini-chocolate chips

First, prepare the Overnight Tomatoes: The night before, slice 6 roma tomatoes in half. Place on baking sheet and dust with pinch of salt, fresh ground black pepper, dried oregano, and 1/4 cup finely chopped garlic. Place in a 250-degree oven overnight. The next morning allow to cool, and chop. Combine the Chevre, chopped fresh basil, ricotta, and Overnight Tomatoes. Serve with crackers.

Bake cookies until golden brown, for approximately 15 minutes. Let cool and serve. Devour! [TCW]

ToLearnMore In a bowl, combine the two flours, baking soda, baking powder, salt, and cinnamon and mix with a whisk until well combined. In a

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Add the dry ingredients and mix on low speed until just blended, about 2 minutes. Add the chocolate chips and continue to mix until evenly distributed in the batter. Spoon the batter into 2 tablespoon rounds and place approximately two inches apart onto a lightly greased baking sheet.

Preheat the oven to 375 degrees.

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mixer or by hand, blend the butter and brown sugar on medium speed until it forms a light, smooth, well-blended consistency. Add the pumpkin, eggs, and vanilla extract to the butter and sugar mixture and blend for 3 minutes until well mixed.

Visit somethingclassic.com for information on The Mother Earth Group’s restaurants and chefs.

AtHome

the anatomy of the

By Catherine Pike Plough

party

10 Tips For Hosting A Fabulous Fêtê party is an expression of yourself, a show of gratitude to your guests,” says Nanette Lush, entertaining guru and creative blogger of “Luscious.” When it comes to throwing a party with panache, the talented caterer and chef knows every trick in the book. The product of a large extended family, Lush comes by her entertaining flair honestly.

Lush says gifting guests with a purposeful party event calls upon creativity and attention to detail to ensure memory-making results. Here are her top-10 mustdos to make your cool weather gatherings warm and unforgettable.

Today’s Charlotte Woman | November 2012

“I’m half Italian and half Polish,” Lush says. “Every Sunday of my childhood was spent first with one side of the family, then the other.” Relatives on both sides laid out a memorable table of meticulously prepared food, served up with hours of conversation and a lifetime of memories of loving and being loved.

AtHome

1. Set The Theme Choosing a theme can bring focus to the process. A theme helps you determine food, decorations, and spectacular details. It also helps build a budget and a timeline. Themes can be centered on holidays, special events, or types of food. Visit your local bookstore or search online for ideas and menus. Todayâ&#x20AC;&#x2122;s Charlotte Woman | November 2012 32

2. Craft The Guest List Young moms on the go might be tempted to drop guests a text or an electronic Evite, which is great if youâ&#x20AC;&#x2122;re doing impromptu hot dogs on the grill. But for a true party, create an invitation yourself and send it by mail three weeks in advance. The recipient will feel flattered that you invested your time. Be sure to consider the guest list carefully. The right mixture of guests at a party is similar to the right ingredients in a delicious dish.

3. Plan For Parking Have a plan for parking, and communicate that plan via invitation or by having a designated person onsite handling the details. No guest should get wet, walk an excessive distance (especially in heels!), or worry about having to move their vehicle for someone later in the evening. If possible, valet parking is a great solution. A no-fret parking plan sets the tone for an impressive event.

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Today’s Charlotte Woman | November 2012

Find a Designer

AtHome

4. Greet Graciously “Greeting” involves more than meeting guests at the door. Before guests arrive, designate a space for items collected from guests at the door, from coats to umbrellas to purses. Greet guests by name and with an embrace. Collect their items and let them know where these items will be kept. Next, surprise them with a smashing welcome beverage, such as champagne or prosecco. This gesture shows gratitude to your guest for coming. Lastly, briefly give your guest “the lay of the land,” pointing out key gathering places, such as food and beverage stations.

5. Mood Music Music controls the energy of the environment. With that in mind, pull together a playlist of music for the entire evening. Set the mood when guests arrive with cocktail music. Select dinner-appropriate music for the main meal. Afterward, elevate the mood with party tunes! As the evening draws to a close, slow things down with lounge music.

Today’s Charlotte Woman | November 2012 34

6. Please The Palate Know your guests and the kinds of food they like, as well as those they can’t eat. Beverage selection is also important. For beer lovers, consider serving one light beer, one slightly fuller-bodied beer (think Stella Artois or Yuengling), and one microbrew, such as Sierra Nevada. For guests who enjoy wine, you’ll want to serve a chardonnay and a merlot or pinot noir. For larger gathFOOD PHOTOS BY GLENN ROBERSON PHOTOGRAPHY

erings, consider adding a lighter white, such as a sauvignon blanc, and a fuller red, such as cabernet sauvignon. When serving mixed drinks, make sure you have a good selection of spirits and mixers — and plenty of ice!

tender on hand will ensure guests get their drinks in a timely manner. Guests will want to catch up or get acquainted, so keep them moving and mingling.

9. Game On

7. Ahh ... Ambiance

Like it or not, there’s always at least one guest who is missing a televised event in order to come to your home. It’s OK! Provide an inviting and homey ambiLet these guests know that you’ve prepared a space just for them. Set it apart ence. Lighting is key. Everything looks better washed in the glow of candlelight. from the main gathering area, and make that space comfortable for your devoted Don’t forget the little things that contribute to an inviting setting, such as fresh fans or red-carpet revelers. S O U T H P A R K • C H A R L O Tsports TE flowers. Maintain the look and feel you’ve created in every room, including the bathroom, where guests should feel they can linger and enjoy freshening up. Disposable hand towels are thoughtful, as “What? I’m too busy to enjoy my own are refreshing hand washes and lotions. party?” Lush says she has more fun than anyone at her parties. How does that happen? By being prepared. She encourages hostesses to take the time to plan out exactly what will go where in Prepare a map of your party area in adadvance. Use sticky notes to plan out S O U T H PA R K • C H A R L O T T E vance. Spread out food stations so as to what kinds of platters or serving utensils avoid bottlenecks or lines. Having a barare needed. Then make a list. Organiza-

10. Celebrate!

tion is the surest route to remembering your event with joy. A happy hostess is the very best hostess! ToLearnMore Visit nanettelush.blogspot.com. [TCW]

8. Maximize Mingling

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hat happens when you pair Charlotte’s Top Model with the stunning wares of local boutiques? Picture perfect results, of course. Walk the walk with Mia Patterson, who was deemed Today’s Charlotte Woman’s Best Overall Female Model winner at the 2012 Charlotte Fashion Week, presented by Charlotte Seen.

About The Model Mia Patterson, from Chayil Models & Talent Management, wears it well, proving that diamonds are indeed a girl’s best friend. (In one photo, Patterson is wearing over $200,000 in diamonds!)

Today’s Charlotte Woman | November 2012 36

Photos By Glenn Roberson Styled By Tonda Rifkin, With Diamonds Direct Makeup By Silvio Suarez All Jewelry By Diamonds Direct SouthPark Shot On Location At Zebra Restaurant

1. Purple dress by RU Cowgirl, $59. Leah and Co. Boutique 2. Brown velour coat by RU Cowgirl, $69.99. Leah and Co. Boutique 3. Purple tweed shoes by Lindsey Phillips, $68. Leah and Co. Boutique 4. Yellow gold dangle earrings with 9 carats of rose-cut diamonds. Diamonds Direct 5. Left, cocktail ring with smoky quartz and a double halo of chocolate and white diamonds; right, cocktail ring with rose amethyst and diamonds. Diamonds Direct 6. A collection of 14-karat white, yellow, and rose gold diamond bangle bracelets. Diamonds Direct

Todayâ&#x20AC;&#x2122;s Charlotte Woman | November 2012

1. Teal jacket by Yest, $94.99. Leah and Co. Boutique 2. Brown skinny pants by Ranuar, $79.99. Leah and Co. Boutique 3. Cowboy boots by Nomad, $99. Leah and Co. Boutique 4. Tacori 3-drop earrings with hematite, olive quartz, and smoky quartz. Diamonds Direct 5. Yellow gold bangle with hematite, olive quartz, and smoky quartz; yellow gold cocktail ring with clear quartz gemstone. Diamonds Direct

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1. Black fringe dress by Greylin, $152. Lipp Boutique 2. Riviera-style necklace with 14 carats of round diamonds. Diamonds Direct 3. Cowskin bootie by Dolce Vita, $115. Lipp Boutique 4. Left, ring with fancy yellow cushion cut diamond weighing 10.10 carats; below, platinum engagement ring with a center round 3.20 carats diamond. Diamonds Direct 5. Pair of 8.30-carat diamond hoop earrings. Diamonds Direct 6. White gold diamond cuff with pave set of 14.75 carats of round diamonds. Diamonds Direct

Todayâ&#x20AC;&#x2122;s Charlotte Woman | November 2012

1. Green bandage dress by French Connection, $188. Lipp Boutique 2. Black sequined blazer by Blaque Label, $220. Lipp Boutique 3. Black patent heels by Vince Camuto, $118. Lipp Boutique 4. White gold custom bib necklace with 110 carats of rose cut diamonds. Diamonds Direct 5. Center, oval-cut 3.10-carat diamond ring accented by diamond halo and band. Diamonds Direct 6. Cushion cut 4-carat diamond ring accented by two shield-cut diamonds. Diamonds Direct [TCW]

Todayâ&#x20AC;&#x2122;s Charlotte Woman | November 2012 40

WineUp

Diamonds In The Rough Italy’s Lesser-Known Regions Produce Gem Wines

By Trevor Burton

Sicily

Today’s Charlotte Woman | November 2012

Sardinia

xploring wine is a lot of fun — so many wines and so little time! I have uncovered a couple of gems while digging into Italian wines. Both wines are off the beaten track, found outside the regions you would most likely think of when choosing an Italian wine. The wines hail from Italy’s two main islands, Sardinia and Sicily. >

First, Sardinia. Here’s how I got interested in these wines. Italy’s wines are complicated, difficult to get your arms around. There are 20 different wine regions, and over 2,500 different grapes are used to make the country’s wines. To help with my exploration, I built a database of all the wines that have been awarded a government “quality label,” then created a rating system to see how the regions stacked up against one another. One region, though small both in population and total wine production, stood out. Sardinia came in seventh out of 20. This encouraged me to chase down some of the island’s wines. Sipping On History Sardinia is host to some very old vines. Being away from the mainland and having a windy climate, the area was spared from the phylloxera plague that devastated most of Europe’s vines in the 19th century. When you’re drinking Sardinia’s wines, you’re drinking history … wine from a different age. The red grape that stands out in Sardinia is Cannonau (pronounced Canonnow). For years, this grape was thought to

Today’s Charlotte Woman | November 2012 42

be descended from Grenache (or more accurately, Garnacha) as it was suspected that it originated in Spain. A little scientific analysis showed that it was the other way around. When it comes to the game of “who’s your daddy?” Cannonau comes out on top. In fact, Cannonau can claim to be the source of all Grenache wines in the world — and that’s a lot of wine. Not too bad for a grape from little old Sardinia. To get the best out of this wine, it’s wise to decant it or pour a glass and let it sit. If you drink it right after pouring, your first impression will be metallic with some gamey notes. Leave it to sit for a little while, and you have flavors of meat and leather. Leave it a little longer, and the strong flavors meld with a cherry liqueur flavor. You can find a bottle for under $15, but it’s worth going a little higher up the price chain to get a real quality wine — maybe around $25 or so. The wine isn’t difficult to find, but if you have trouble, just ask your wine merchant to uncover some for you; most wine merchants enjoy finding wines for their customers. Head south from Sardinia and you

come to Sicily. Wine has been made here for millennia. Not too surprising, as it’s a way station on the main drag for Mediterranean commerce — from the Phœnicians to the present day. Until recently, the emphasis was on quantity rather quality. Most wine was produced for local consumption or for shipment to the mainland to be blended into Italy’s table wines. Fortunately for our taste buds, winemakers figured out that the better business model was producing smaller amounts of better quality wines. Goody for us. An Island With Wine In Mind Sicily seems to have been specifically designed to produce wine. There is consistent bright sunshine and reliable, moderate rainfall. Add to that the paucity of the island’s soils and the hilly landscape that features a still active volcano, and the resulting terroir is almost perfect for growing grapevines. By far, the main player in Sicily is Nero d’Avola (pronounced Nay-row-dAv-ohLAH). Traditionally blended with other grapes, Nero d’Avola is making a name for itself as

Certified by the International Sommelier Guild, Trevor Burton never misses the chance to discover a new wine.

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Today’s Charlotte Woman | November 2012

a mono-varietal wine. Nero d’Avola wines are ruby red in color, with light violet hues. On the nose, the wine gives off a fragrance of red and black cherries, and prunes. On the palate, it has a fruity flavor with a pleasant spicy finale. These wines are a great alternative to “muscly” reds; they have a caressing structure. You can find a good bottle of this wine for around $15. Yet another wine from Sicily has captured my vinous heart. It’s called Faro, which is Italian for lighthouse. The name is appropriate, as the Faro region is at the northeast tip of the island. This is the home of Mount Etna, a still active volcano. The sunlight is intense, since parts of Sicily are closer to the equator than the shores of North Africa. The altitude of Mount Etna’s slopes plays a cooling role, and the combination of all these factors produces a great wine. Most of Sicily’s wines are deep and rustic in character. Faro is an exception. Its color is closer to that of a Pinot Noir and it has the elegance of a Burgundy wine. The wine has aromas of red fruits with notes of vanilla and a touch of brown spice. It’s medium-bodied on the palate and has tannins that are rather round and soft. A great wine but not as easy to find, and not inexpensive; in fact, you’ll be paying $50 or more. But, we all deserve a treat now and then. So, go exploring off the beaten track for your wine. The rewards are well worth the effort, and your favorite wine merchant can be of great help. Or, visit the Il Bosco restaurant in Davidson. The wine list has a great selection of “obscure” Italian wines, and a proprietor, Jimmy Hermann, loves to talk about them. It’s come to the point that when my wife, Mary Ellen, and I dine there, the first question is “Would you like a Cannonau from Sardinia?” Generally my answer is in the affirmative — but, so many wines and so little time. [TCW]

Get Spirited

Todayâ&#x20AC;&#x2122;s Charlotte Woman | November 2012 44

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AskTheExpert

Componeers for Instant Cosmetic Smile Enhancement

neers fore Compo The smile be

Dr. Ross W. Nash Ross W. Nash, DDS, is one of only 46 Accredited Fellows in the American Academy of Cosmetic Dentistry, meaning he has acquired extraordinary skills in the area of esthetic and cosmetic dentistry. Founder of the Nash Institute for Dental Learning, Dr. Nash is the epitome of “expert.” Here, he answers questions about Componeers. Q: What is a Componeer? A: A Componeer is a new product that can be used by a dentist to assist him or her in placing a direct composite resin veneer. A direct veneer can be used to give a tooth a new and improved surface and repair broken or decayed teeth as well as to change the color, shape or alignment. The final esthetic result is determined by the artistry of the provider of the treatment. A Componeer is a preformed surface with all of the artistry built in. It can improve the final surface and shorten the time needed to place a direct composite resin veneer.

Close up view before Compo neers

Q: Are Componeers economical? A: These veneers can be placed at fees that are very affordable for many more people today. Q: Are there advantages of Componeers over porcelain veneers? A: Porcelain veneers are considered to be the most durable and long lasting of veneers, but composite resin veneers have some advantages. They are resilient, and will absorb stress. They require minimal or no tooth reduction. They can be easily repaired and they will not wear away apposing tooth structures. They can be placed at a lower cost and the esthetic result can be controlled by the provider of the treatment.

Today’s Charlotte Woman | November 2012 48

Q: How long can Componeers be expected to last? A: A well placed composite resin veneer can be expected to last five to ten years or more. The dense and durable surface of the Componeer may help provide a longer lasting and more stain resistant direct veneer.

403 Gilead Road, Suite E • Huntersville 704/895-7660 CosmeticDentistryofthe Carolinas.com

A Componeer being treated with bonding agent

Close up view after Co placement mponeer

ers ter Compone The smile af

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HealthFlash W H A T

Y O U

N E E D

T O K N O W T O S T A Y COMPILED BY DANA DURHAM

Secret Superpowers Eat Healthier With These Top-10 Super Foods

ere’s an easy way to eat healthier: Incorporate this top-10 list of “super foods” — compiled by the TOPS Club Inc., a nonprofit weight-loss support group whose philosophy is “Real People. Real Weight Loss” — into your diet. These foods are touted to have extraordinary nutritional value … and the good news is, you already have most of them in the frig or pantry.

F I T

W E L L

Black Pepper

Peas

This common spice is a great way to boost flavor without adding calories. Capsaicin, which gives pepper its heat, offers anticancer properties and inflammation reduction, which is the root of chronic disease.

Green and yellow vegetables, including green peas, can reduce the risk of heart disease. Peas are loaded with vitamins A, C, K, and B, minerals, fiber, and protein, and are a source for eyehealthy compounds betacarotene, lutein, and zeaxanthin.

Beans Beans contain protein, complex carbohydrates, and fiber; they also reduce cholesterol levels, body weight, the risk of heart disease, hypertension, diabetes, and some instances of cancer.

Bell Pepper

Celery

Sunflower Seeds

Celery may be a simple vegetable, but it’s packed with vitamins, minerals, and nutrients that can reduce cholesterol and protect against cancer.

Sunflower seeds are a good source of vitamin E, B vitamins, heart-healthy polyunsaturated oil, manganese, magnesium, selenium, and phytosterols, a compound known to reduce blood cholesterol levels.

Garlic

Today’s Charlotte Woman | November 2012 50

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Garlic protects against heart disease, reduces blood pressure, lowers cholesterol levels, and provides anti-clotting features. It’s rich in vitamins C and B6, manganese, and selenium.

Onion Whether sliced, diced, or pureed, onions offer a boost of nutrition, including fiber, minerals, and vitamins C and B6. Researchers are studying onions’ polyphenol and sulfur compounds, which may reduce the risk of cancer and boost immune function and heart health.

No matter the color, bell peppers offer powerful antioxidants, vitamins, and minerals, which can help lower cholesterol and reduce the risk of certain cancers.

Sesame Seeds Sesame seeds are a rich source of copper, which can provide arthritis relief. They also contain calcium and magnesium, which may lower blood pressure and protect against osteoporosis.

Canned Tomatoes Canned tomatoes are a powerhouse of antioxidants and nutrients, including lycopene, vitamin C, fiber, potassium, and iron. Note: To find a local chapter of TOPS Club Inc. (Take Off Pounds Sensibly), visit tops.org or call 800/932-8677.

The Eyes Have It Infection-Killing Power Found In Your Peepers ver pondered the fact that your eyes are remarkably disease-resistant? Researchers at the University of California, Berkeley did. They became so intrigued by the fact that eyes are resistant to infection that they conducted a study, and found that, unlike other surfaces of the body, there is no bacteria living on the surface of the eye. Small fragments of keratin protein in the eye play an important role in fighting bacteria. The discovery of these eye proteins — which are capable of killing harmful bacteria — might someday lead to new drugs, researchers say. They may even be helpful in developing powerful, inexpensive antimicrobial drugs. The study appeared in the Journal of Clinical Investigation. In addition, researchers found that tissue from the eye’s cornea — the transparent part of the eye that covers the pupil and iris — destroyed certain types of bacteria in lab experiments. “It is very difficult to infect the cornea of a healthy eye,” says study principal investigator Suzanne Fleiszig, a professor at UC Berkeley’s School of Optometry. “So we proposed that maybe there were antimicrobial factors that are unique to the eye.” Dr. Fleiszig and her team created synthetic versions of these keratin fragments, then put them to the test. They found that the fragments destroyed bacteria that can lead to flesh-eating disease and strep throat, staph infections, diarrhea, and cystic fibrosis lung infections. Even better, the keratin fragments are relatively easy to make, which makes them good candidates for low-cost antimicrobial drugs. And since these keratins already exist in the body, they are not toxic.

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Today’s Charlotte Woman | November 2012

Over 5,000 patients trust the knowledge and experience of Charlotte’s leading BHRT specialist. author of

HealthFlash

Do As I Do Oxytocin Promotes Herd Behavior In Humans

r e c n a c

Hollywood Fibs When It Comes To Portraying Cancer

ou might be surprised to find that Hollywood is not always telling the truth when it comes to cancer. (Read: sarcasm.) According to a study based on 82 movies that center on a person with cancer, researchers found that movies rarely portray a cancer patient’s chances of survival accurately. The use of cancer in movies is often a plot device used to move the story forward, and as a result, movies generally portray a cancer diagnosis as a death sentence. Although it should be common knowledge that movies are not a realistic reflection of real life, the study finds that this pessimistic message may negatively affect viewers. In the movies, cancer patients died 63 percent of the time. The most frequent treatments featured were chemotherapy and pain relief. Cancer symptoms were mentioned in 72 percent of the movies, and diagnostic tests

Today’s Charlotte Woman | November 2012 52

were mentioned in 65 percent. Movies that were studied included “Cat on a Hot Tin Roof,” and “Gran Torino.” The findings were presented this fall at the European Society for Medical Oncology meeting, in Vienna. “Nowadays, cinema is confronting the most important issues for oncological disease, which were mostly absent in the earlier days of cinema,” says Dr. Luciano De Fiore, at Sapienza University of Rome. “Cancer is no easy matter to portray, and seeing it in a movie gives the audience a chance to give voice to their emotions. This is useful for the sharing of cancer care, from personal or familiar problems to issues of collective relevance,” he says. However, movies tend to offer a bleak outlook for cancer patients, which can be harmful. “This pattern is so strongly standardized that it persists in spite of real progress of treatments,” Dr. De Fiore says. “Patients’ survival is very rarely due to treatments in the cinema. Fortunately in real life, this has become mostly untrue.”

o much for the belief that love shall set you free. A new study found that oxytocin — commonly referred to as the “love hormone” — encourages others to adopt the opinion of their peers, essentially transforming them into followers. The findings, a result of a study led by researcher Mirre Stallen from Rotterdam School of Management, Erasmus University, seem to suggest that the human hormone promotes group conformity, otherwise known as herd behavior. The findings were published in the scientific journal Psychological Science. In the study, male participants were given a nasal spray containing oxytocin or a placebo, and then asked to judge the beauty of randomly selected abstract figures. Men who had received a dose of oxytocin were strongly influenced by what others in the group thought, and even changed their opinions to match the opinions held by others. Oxytocin is best known for its role in childbirth and breastfeeding. However, recent research demonstrates that the hormone heavily influences social behavior in both sexes, leading researchers to surmise that oxytocin might have played a major role in human evolution, perhaps by cementing group cohesion. Study leader Stallen says,“By conforming to common behaviors and shared opinions of one’s own group or community, members benefit from the wisdom of the group as a whole and thus increase survival likelihood at both the personal and the group level.” That said, it would be interesting to see a similar study involving women. Just saying … the findings could be very different. Don’t you agree?

Looking For A New Career? The World Needs Neurosurgeons … STAT! study from Dartmouth-Hitchcock Medical Center in Lebanon, N.H., found that a greater amount of neurosurgeons could reduce the number of people who die each year from brain injuries due to traffic crashes. The logic? The leading cause of death in the U.S. among people 34 years old and younger is motor vehicle accidents. Traumatic brain injury is the primary cause of death among people injured in car accidents … and treatment of brain injuries is typically handled by neurosurgeons. In the study, Dr. Atman Desai and colleagues examined data from more than 3,100 rural and urban counties across the country between 2004 and 2006. Data revealed that the average rate of car-crash-

related deaths was 226 per 1 million people. The largest number of neurosurgeons in a county was 372. However, most counties had no such doctors. Researchers calculated that an increase of one neurosurgeon per 1 million people would lead to between one and two fewer deaths from car accidents per 1 million people, which proved to be true whether the county was urban or rural. The researchers concluded that the availability of local neurosurgeons may improve a person’s chances of surviving a car crash, which suggests that medical students ought to consider neurosurgery as a career choice. The study was published online in the Journal of Neurosurgery. [TCW]

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HAPPENINGS YOU DON’T WANT TO MISS

Power Of The Purse Arthritis Foundation Auction

ransform your love of fashion into a charitable act by attending the Arthritis Foundation’s Purses With Power auction Thurs., Nov. 8, from 7 to 9:30 p.m. at Felix Sabates Mercedes Benz of South Charlotte. The event features wine and hors d’oeuvres from area restaurants, plus a silent auction of over 200 purses. Purses are packaged with various auction items, including jewelry, sports memorabilia, and gift certificates for dining, shopping, and travel. Colleen Odegaard, co-host of WCNC’s “Charlotte Today,” will serve as mistress of ceremonies. Nearly 50 million Americans have arthritis, the nation’s leading cause of disability. The Arthritis Foundation is committed to raising awareness and reducing the impact of this serious and painful disease, which strikes one in five adults and approximately 300,000 children. The auction is expected to draw nearly 400 guests and raise over $60,000 for arthritis research and education. “The prevalence of arthritis is surging,” says Kathryn Thompson, event chairperson. “We’ve worked hard to secure one-of-a-kind auction items and exciting designer purses. With the help of the Charlotte community, this event will raise awareness and fund treatments which will significantly impact the quality of life for those suffering.” WantToGo? Tickets are $30 and available at purseswithpowernc.com.

Tastefully Artistic Slaughter Exhibit Comes To Renee George Gallery

Today’s Charlotte Woman | November 2012 54

enee George Gallery presents Process, a solo exhibition of new paintings by artist Kiki Slaughter, who was dubbed one of the South’s “Tastemakers” in the August/September 2012 issue of Garden & Gun magazine. The exhibition opens Nov. 2, and continues through Jan. 10. Process presents a series of Slaughter’s artwork, tracing her journey through the discovery of paint. Slaughter enjoys manipulating her medium, and constantly toys with paint in her work, pouring, scraping, and layering it, which creates complexity through an abundance of layers and variety of textures. Slaughter holds a bachelor of arts in studio art and art history from the University of Virginia, and a master of arts in contemporary art from The Sotheby’s Institute in London. She has studied at the Parsons School of Design in Manhattan, N.Y. WantToGo? Renee George Gallery is located at 2839 Selwyn Ave., Suite Z. Visit ReneeGeorgeGallery.com.

y a d i l o H s g n i n e H a pp

A Fashionable Forest Symphony Guild Showcases Designer Trees

WantToGo? Online bids will be accepted at symphonyguildcharlotte.org/events.html. Visit symphonyguildcharlotte.org.

Nov. 8-18 Southern Christmas Show The Park Expo & Conference Center, 2500 E. Independence Blvd. southernshows.com/scs/

Y OF OURTES PHOTO C THAL PAC EN M LU B

PHOTOS COURTESY OF SYMPHONY GUILD OF CHARLOTTE

Nov. 23 “Mannheim Steamroller Christmas” Belk Theater, 130 N.Tryon St. blumenthalarts.org Nov. 23-25 Reduced Shakespeare Company “The Ultimate Christmas Show (Abridged)” Booth Playhouse, 130 N.Tryon St. blumenthalarts.org Nov. 29-Dec. 2 Charlotte Symphony Pops “Magic Of Christmas” Belk Theater, 130 N.Tryon St. charlottesymphony.org

PHOTO C U RT E BLUMO OF ENTHASY L PAC

Nov. 29-Dec 16 Davidson Community Players “A Farndale Avenue Christmas Carol” Armour Street Theatre, 307 Armour St., Davidson davidsoncommunityplayers.org CY B TESY OF OUR PHOTO C

Nov. 30-Dec. 2 Charlotte Youth Ballet “The Nutcracker” Halton Theater, 1206 Elizabeth Ave. charlotteyouthballet.org Nov. 30-Dec. 23 Children’s Theatre Of Charlotte “The Best Christmas Pageant Ever” McColl Family Theatre, 300 E. Seventh St. ctcharlotte.org Nov. 30-Dec. 16 Matthews Playhouse “White Christmas” Matthews Community Center, 100 McDowell St. East, Matthews matthewsplayhouse.com [TCW]

Today’s Charlotte Woman | November 2012

he Symphony Guild of Charlotte is hosting the second annual Festival of Trees Nov. 16 through Dec. 2, to benefit the Charlotte Symphony Orchestra, the Charlotte Symphony Youth Orchestras, and music education. The festive event features 14 lavishly decorated 3-foot-high artificial trees, donated by Peppermint Forest Christmas Shop and individually designed by renowned interior, floral, and landscape designers from the Charlotte area. Trees will be wired with white lights, and feature an assortment of ornaments, bows, garlands, candy and ribbons, along with natural materials, reflecting a range of holiday themes and traditions. Each tree will include tickets to museums or performances at various arts organizations, or gift cards for restaurants and retailers. Trees will be on display in the lobby of the North Carolina Blumenthal Performing Arts Center during the performances of the “Mozart Mass in C Minor,” Nov. 16-17, and the highly anticipated annual “Magic of Christmas” program, Nov. 29-Dec. 2. Bidding starts Nov. 16 via both an online auction and a real-time silent auction. UMAR, which assists adults with intellectual development disabilities, is the first entry in the new nonprofit category. Other designers include Frontgate; Intrigue Interior LLC; Tom Byrnes and Andrea Osborne of Liora Manne; Rosa Dest; Melanie Cohrs; Sutthoff Design; BlackHawk Hardware; and Rountree Plantation Garden Center, among others. “These custom trees are designed to enhance the winning bidders’ appreciation of the arts while providing an innovative way to support great symphonic music,” says Lisa Phillips, president of the Symphony Guild of Charlotte. The nonprofit Symphony Guild of Charlotte creates, develops, and promotes interest in symphonic music in the community of Charlotte and surrounding metropolitan area.

Coming January 2013 Today’s Charlotte Woman | November 2012 56

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The Post-Nuclear Family Dinner Putting The “Thanks” Back In Thanksgiving By Judy Cole

Today’s Charlotte Woman | November 2012 58

had a nuclear family once. It blew up. After the D-I-V-O-R-C-E, Mom went one way, and Dad another. Sometime later, Dad remarried and became father to my twin sisters. Eventually, his clan moved to the West Coast. My brother, anchored by family and commitments, stayed in the Northeast. And eight-point something years ago, my “not-husband,” Monty, and I migrated South, where we accumulated critters, and were joined by my mom in a big, ramshackle farmhouse Victorian located at the last outpost of what had once been the genteel end of G-Town. “Nobody has ever before asked the nuclear family to live all by itself in a box the way we do,” said noted anthropologist Margaret Mead. “With no relatives, no support, we’ve put it in an impossible situation.” It was during the holidays, especially Thanksgiving, when it became most evident to me just how much our box had shrunk. If ever there was a time to think outside the box, to find a way to reinvest meaning in a beloved but fading tradition, this was it. Now, years before Monty and I met, he lived in a section of the Bronx famed for a strip of Irish pubs that ran nearly uninterrupted for five city blocks and was home to a large population of emigrants from his homeland. Much like Charlotte, it was a settlement of transplanted souls, now grafted and flowering on “New World” vines. While some of his country folk had relations stateside, many did not. Strangers in a strange land, bound by ties of cultural identity, they formed a community onto themselves. While Thanksgiving was not their holiday, they embraced it, and took turns hosting “family” dinners to which close friends and strangers alike were invited. Every attempt was made to ensure that no one spent that day alone. It was a tradition they nurtured until the neighborhood fell prey to its own exodus, and the Irish moved on — whether back home or to the upscale environs of more affluent suburbs. Imagine the two of us, then, longtime denizens of New York

— that high-energy, open-all-night, take-no-prisoners kaleidoscope of art, culture, ethnicities, and sexual orientation Emerald City — being reverse-tempest-tossed and awakening to find ourselves, not in Kansas, but Gastonia. With the exception of the beloved elderly couple across the street, who took us under their wing and have since passed on, our neighbors considered us something of a curiosity. Like a duo of itinerant circus performers, we ambled above the doings of our new hometown without a safety net, appreciated for our entertainment value, but never fully at ease. It took more than a year to find “someplace like home,” ironically just a few blocks from our house. Brainchild of the late Traci Smith, Rodi, like “Cheers,” was envisioned not only as a place where everybody knows your name, but a venue where local musicians and artists could showcase their work, and acceptance was poured into the very foundation. One step over its threshold, and we knew we were back in Oz. Not long after we became regular patrons, Monty and I were invited to our first “family dinner,” an amalgam of staff, spouses, loyal customers, and local personalities. Over time, we (and Mom) were fully adopted; stitched into a vibrant, colorful quilt, bound together not by threads of blood, but by ties of true hospitality, love, and choice. Some may argue that you can’t choose your family. I disagree. And each year that I receive an invitation from one of our “family dinner” patriarchs, I dig out my metaphorical ruby slippers and dance with delight. It’s good to be over the rainbow, now that Thanksgiving is right around the corner. It’s good to love and be loved by family — nukes or no nukes, all year round. [TCW] Judy Cole is a freelance writer living in Gastonia. Her latest e-book, “Grrracie! A Stray Dog’s Tale,” is available at Smashwords and other online book retailers.

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