APRIL 2017
C H A R LOTT E
THE
Spring ISSUE
CHARLOTTE CHEF’S Q &A A FIGHT FOR THE AMERICAN DREAM
The Carlo Martinez Story
T TO H G U BRO OU BY Y
FROM WALL STREET TO EVENT PLANNING - MEET THE COUPLE BEHIND Smashingly Events LEARN MORE ABOUT WINE WITH Wine Terms
+ PLUS
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Q&A WITH A CHARLOTTE SOMMELIER CHARLOTTE’S FARMERS MARKETS OUR FAVORITE WINE GADGETS
WINE
& TAPAS
W H AT I S
Wine & Tapas
are like
good friends
w h o , e v e n t h o u g h t h e y h av e n ot
get together , h av e a a n d to enjoy together.
s e e n e ac h ot h e r f o r a l o n g t i m e , e v e ry t i m e t h e y m i l l i o n t h i n g s to
talk
a b o u t , to
laugh
about
They become this perfect combination of aromas and flavors that not
Starting April 21st through the 30th, we invite you to take a tour
only delights your senses, but also enhances the culinary experience.
of the world, right here in Charlotte. Visit any of the participating locations to enjoy a pre-selected menu of perfectly paired wine and
The relationship between wine and tapas is one of the best. And there
tapas.You will be able to tour your way through Italy’s wine one night,
is no better place to experience this relationship than in a restaurant
Spain’s flavorful food and bold wines another and then taste your
with several light hearted styles that – just like red and white wine –
way through Bordeaux’s wines the next.
have many similarities and differences between them. The social act
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of having a meal with good company, and sharing an unforgettable
For more information about the Charlotte Wine & Tapas Week and
experience is what forms part of the charlotte wine & tapas week.
to find out which of Charlotte’s finest restaurants will be taking you
Charlotte’s finest restaurants are joining together to bring you a wine
on a tour of the world through wine and tapas, please visit us at
and tapas experience you (and your tastebuds) will never forget.
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WWW. CharlotteWineTapasWeek .COM
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h a r lot t e
W
i n e
T
a pa s
W
e e k
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c o m
Social LET’S BE
FOLLOW US ON SOCIAL MEDIA TO STAY UP TO DATE ON SPECIAL HAPPENINGS:
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LETTER FROM THE EDITOR:
Mandii Green
Mandii Green, owner and founder of Belles Creative, has partnered up with Steve Caldwell of Elevate Lifestyle to bring you Charlotte Wine & Tapas Magazine to coincide with Charlotte’s 1st annual Wine & Tapas Week. This magazine is a combination of everything about wine, fine dining and Charlotte culture. I spent over 7 years working with brands such as DreamWorks, Target, and Salt Life while living in several major cities in the U.S. Then I made the move to Charlotte and fell in love with everything about the Queen City. I admire the support of local businesses and most importantly the people. This publication is our way of getting more involved and showcasing some of the things that make this city a wonderful place to live - wine, dining and inspiring stories. CWT Magazine could not have been possible
without
my
wonderful
team,
contributing writers Shannon Wells and Maggie Bean, as well as layout design by BELLES CREATIVE’s newest belle, local graphic designer Yulia Pisarskiy. WE HOPE YOU ENJOY THIS MAGAZINE!
Ma n d i i G re e n
O W N E R , B E L L E S C R E AT I V E W W W. M A N D I I G R E E N . CO M
Yu l i a P i sa r s kiy
GRAPHIC DESIGNER W W W . Y P I S A R S K I Y. C O M
A F U L L S E R V I C E B O U T I Q U E C R E AT I V E A G E N C Y
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@ B E L L E S C R E AT I V E
MAGAZINE
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WHAT IS WINE & TAPAS WEEK? THE CHARLOTTE EVENT YOU CAN’T MISS ON APRIL 21-30, 2017
WINE TERMS LEARN ABOUT WINE TERMINOLOGY
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CHARLOTTE CHEF’S Q &A MEET THE CHEFS
THE AMERICAN DREAM
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MEET CARLO MARTINEZ
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WINE EXPERT BLAIZE THE SOMMELIER
SHOP LOCAL CHARLOTTE’S FARMERS MARKETS
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SMASHINGLY EVENTS CHARLOTTE’S NEW EVENT PLANNING SERVICE
PUBLISHER Steve Caldwell, Charlotte Wine & Tapas Week Steve@CharlotteWineTapasWeek.com
CREATIVE DIRECTOR AND DESIGN Mandii Green, Belles Creative Yulia Pisarskiy, Belles Creative
EDITOR Mandii Green, Belles Creative Mandii@BellesCreative.com
ADVERTISING AND SPONSORSHIP SALES Steve Caldwell, Charlotte Wine & Tapas Week Phong Luong, Charlotte Wine & Tapas Week
WWW. CharlotteWineTapasWeek .COM
MARKETING COMPANY Belles Creative, BellesCreative.com PR COMPANY Pivot PR, PivotPublicRelations.com EVENT ORGANIZERS Steve Caldwell, Charlotte Wine & Tapas Week Phong Luong, Charlotte Wine & Tapas Week
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Wake your senses from their long winter’s slumber.
C
M
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CM
MY
CY
CMY
K
Our spring menu is ready to tantalize your eyes, nose, and of course your taste buds with AT THE
farm freshness, responsibly sourced. Join us.
DUNHILL HOTEL
235 N. Tryon St. Charlotte NC 28202 | 704.342.1193 | TheAsbury.com
LE MERIDIEN CHARLOTTE T +1 704 372 9610 lemeridien.com/ charlotte
TASTE THE UNEXPECTED Offering sophisticated cuisine that is rooted in tradition yet informed by the unique local ingredients of the destination, Evoke adds a decidedly modern twist to classic dishes.
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WINE ©2016–2017 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. Preferred Guest, SPG, Le Méridien and their logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its affiliates.
& TAPAS
Terminology WINE
O U R LOV E LA N G UAG E
Are you new to the world of wine? We have some terminology that will help you to understand wine selections, from tastings to shopping for a wine to please your palate.
ACIDITY gives wine the tart and sour taste, it also refers to the crispness of the wine.
BOUQUET a term that refers to the layers of smells that arise, reserved for more aged wines.
AGING keeping the wine in barrels, tanks or bottles to advance them to a more desirable state.
BREATHING this begins the moment the wine in uncorked, exposing wine to oxygen improving its flavors.
AROMA describes the smell of wine,generally applied to younger wines.
COMPLEX referring to a wine that exhibits numerous odors, nuances and flavors.
BALANCE a wine is considered balanced when all of the elements of the wine, the acids, sugars, tannins and alcohol, are working in harmony and no one component sticks out.
DRY a wine that is lacking the perception of sweetness.
BITTER describes a taste sensation that is sensed on the back of the tongue and caused by tannins in the wine.
FINISH this is the impression of textures and flavors lingering in the mouth after tasting the wine.
BLEND this describes a wine that is made from more than one grape.
OAK OR DARKY denotes a wine having the flavor and aroma of oak wood as a result of being fermented or aged in an oak barrel or in a stainless steel or glass container to which oak chips have been added.
EARTHY an odor or flavor reminiscent of the earth and also the drying impression felt on the palate
SPICY aromas and flavors reminiscent of various spices such as black pepper and cinnamon SWEET this describes wines with notable sugar contents. TANNINS the phenolic compounds in wines that leave a bitter or dry feeling in the mouth.
YOU’RE ONE STEP CLOSER TO BEING A WINE EXPERT!
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8WINE | WWW. TAPAS CharlotteWineTapasWeek .COM
刀攀猀琀愀甀爀愀渀琀猀 R E STA U R A N T S
MARKET ESTD 2016
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LE MERIDIEN CHARLOTTE T +1 704 372 9610 lemeridien.com/ charlotte
START YOUR JOURNEY
Awaken your senses with stimulating experiences, inspired cuisine and moments of discovery at every turn. Let Le Meridien Charlotte help you experience Charlotte through new eyes. Engage your senses at lemeridiencharlotte.com N 35° 13’ W 80° 50’ DESTINATION UNLOCKED
©2016–2017 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. Preferred Guest, SPG, Le Méridien and their logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its affiliates.
Questions CHEF’S
& Answers
CHEF CHRIS COLEMAN, STOKE
WHEN DID YOU KNOW YOU WANTED TO BE A CHEF? I’ve been in the industry since 14, starting in front of house and then moving to the kitchen as an expeditor around the age of 16. I fell in love with the hustle and bustle, and coordinating and orchestrating areas of the crew to put out a flawless service. I went to art school after high school, but after 1 year switched to culinary and never looked back. HOW DO YOU GET YOUR INSPIRATION? I get inspiration from a ton of sources: dishes from my childhood, techniques I’ve seen and learned from other chefs, twisting classic flavor combinations, the seasons, and (most often) the ingredients we get from our Local partners: farmers, fishermen, and friends. WHAT IS YOUR FAVORITE KITCHEN EQUIPMENT OR GADGET? Not a gadget by any stretch, I love the classic cast iron skillet. It’s the perfect cookware. I also love the vitamix blender. Most modern kitchens wouldn’t be able to operate without one. 100 West Trade Street Charlotte, NC 28202 704.333.9000 StokeCharlotte.com
WHAT ARE YOUR FAVORITE FOODS TO COOK WITH? I’m in love with field peas, grits, Carolina Gold rice, and other heirloom grains. I love oysters, hakeuri turnips, baby mustard greens, and bacon or chicken fat.
CHEF & RESTAURATEUR TRI LUONG, MIRO SPANISH GRILLE WHAT INSPIRED YOU TO BECOME A RESTAURANT OWNER? After my first restaurant cooking and management job at Tio Montero Spanish Restaurant back in the mid 1980’s (now is Brixx Pizza). I knew that I wanted to open my own restaurant. WHAT ARE 3 TIPS FOR RUNNING A SUCCESSFUL RESTAURANT? You have to maintain balance with work and personal life, continue re-evaluate, create and be different, and keep improving your business model to current restaurant market trend.
12239 Community House Road Charlotte, NC 28277 704.540.7374 MiroSpanishGrille.com
WHAT MAKES YOUR RESTAURANT DIFFERENT FROM OTHERS IN CHARLOTTE? We treat everyone like a family…deliver exceptional Spanish cuisine and services. DO YOU HAVE A FAVORITE DISH PREPARED HERE? 36 oz. Tomahawk Ribeye for special feature with Chimichurri Sauce.
FRANKE JONES, 204 NORTH KITCHEN & COCKTAILS GIVE US SOME BACK GROUND INFO? I was first born in Augusta, Georgia, transplanted to Palo Alto, California, uprooted once again, where I had a chance to get cozy in Carolina soil. It was there I started developing my own groovy spin on taking traditional comfort food, whatever that definition may be to you, and simply put, bringing it to life with my rendition of a southern style cuisine. WHERE WERE YOU TRAINED? Johnson & Wales University, Charlotte Campus. 204 North Tryon Street Charlotte, NC 28202 704.333.3747 204North.com
HOW DO YOU GET YOUR INSPIRATION? When I cook, I think back to cooking with my family. That is all. Having two grandmothers who were both amazing chefs that got me in the kitchen when I was in diapers. WHAT DO YOU DO FOR FUN? When I’m not in the kitchen I’m jamming out to old school Outkast. Nine out of ten times you can find me with friends and family doing what Charlottineans do best, supporting the Hornets or sipping on an ice cold local beer at a Charlotte Knights baseball game.
FRAN SCIBELLE, CHEF & OWNER, FRAN’S FILLING STATION WHEN DID YOU KNOW YOU WANTED TO BE A CHEF? I like practicing law very much, but the hospitality industry beckoned to me and won out. Coming from a food-loving Italian family was a huge head start. HOW DO YOU GET YOUR INSPIRATION? Reading, photos, memories of dishes I’ve eaten and loved. Seeing great product. WHAT ARE YOUR FAVORITE FOODS TO COOK WITH? I love fresh peas in the spring, lentils, filled fresh pastas. 2410 Park Road Charlotte, NC 28203 704.372.2009 FransFillingStation.com
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IN YOUR OPINION WHAT WILL BE THE NEXT BIG THING IN THE FOOD WORLD? There’s a tension between healthy food and indulgent food – things that bring them closer together will be successful.
WWW. CharlotteWineTapasWeek .COM
CHARLOTTE
Experience Stoke restaurant when you step into an immersive kitchen-like environment, led by Chef Chris Coleman, one of North Carolina’s most respected chefs. Meticulously sourced ingredients from local farms and regional purveyors are showcased in Wood Fired Seasonal American cooking.
STO K E C H A R L OT T E . C O M
A neighboring partner to Stoke, The Bottle Shop stocks 120 labels with something for everyone, from crowd pleasers to hard-to-find bottlings with no corkage. Charlotte locals can drop in to sample wines at free nightly tastings and then buy a bottle to take home or have a case delivered.
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WINE TAPAS STOKE and THE BOTTLE SHOP are located at the Charlotte MarriottÂŽ City Center, 100 West Trade St., Charlotte, NC 28202, 704-333-9000
A FIGHT FOR THE
American Dream Life’s recipe is made up of so many different ingredients. In the case of Executive Chef Carlo Martinez, it consists of bravery, sacrifice, love, success, pain and never- ending resolve. Inspiration can come from anywhere, but courage comes from within. That has never been truer than in the moving life story of Executive Chef Carlo Martinez, co-owner of Hawthorne’s NY Pizza & Bar.
As a teenager, Carlo’s mother left him to come to America in the hopes of creating a better life for them. She worked as a maid in New York City, managing to save enough money to help bring him to the U.S.
Born on a coffee bean farm in Honduras, Chef Mar tinez began to dream of bigger things. In his home village, electricity was not guaranteed, and it was often shut off in the evening.
Carlo trekked from Honduras to Guatemala through El Salvador and Mexico, finally landing in Los Angeles. After long weeks of dangerous travel (and a little bit of good luck,) Carlo finally arrived at his mother’s doorstep in New York City in August of 1990.
“During my childhood, we would star t a movie after dinner, but we never got to finish it, because the power would be turned off before the movie was even over. Needless to say when I arrived in America I was very anxious to discover how those movies ended,” Mar tinez said with a warm smile. 14
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Almost immediately he landed a job as a dishwasher and star ted English language classes. He wanted to make the most out of his life in America. While working in the restaurant industry Carlo became intrigued with the chefs, frantically whipping up
extraordinary creations. “In my culture, men are never in the kitchen,” stated Martinez, “We were raised to believe that only women were allowed to cook. But wow—after witnessing the fury, excitement and creativity of these other chefs I knew I had to learn.” Carlo even sacrificed his days off to intern under an Italian executive chef, who later became his mentor. He had found his calling. Even though he had gained a great deal of on-the-job experience, Carlo knew that he would need a culinary degree to fur ther his ambitions. While attending Institute of Culinary Education (ICE), he witnessed the tragic events of September 11, 2001. Carlo and his fellow classmates were tasked with the greatest culinary assignment of their careers: to prepare and deliver meals for the first responders at Ground Zero. The students worked feverishly to accomplish this solemn responsibility. “Even though that was a truly horrific event, I was touched to see firsthand the compassion and unity that makes this country so great. I was honored to serve the true heroes that day and stand shoulder to shoulder with them as an American citizen,” said Carlo. In the years that passed Carlo fell in love, got married and star ted a beautiful family including three children: Sydney, John and Isabelle. He worked in acclaimed restaurants throughout New York City, all the while saving money to move his family south for better oppor tunities. One night he struck up a conversation with a new server. Carlo mentioned he had a sister who lived in Charlotte, North Carolina, and would be visiting her soon. The young server explained that his brothers, John and Michael Adams, also lived in Charlotte and owned Adams 7th Street Deli and Market. The server reached into his pocket, handed Carlo their business card and urged him to check out the deli when he was in town. Carlo slid the card into his wallet and didn’t give it a second thought. A few weeks later, Carlo put in his notice at work with plans to travel to Orlando, Florida, in hopes of finding a new home for his family and opening a restaurant of his own. On his way, he stopped in Charlotte to visit his sister. He never made it to Orlando. He knew that this was the place for him and his family. “New York City was really my first impression of America. When I came to Charlotte people waved, smiled and effortlessly struck up conversations. I was shocked at how welcoming everyone was. I knew this was it... I had found my home,” Carlo exclaimed. At first, he accepted a position at the Cheesecake Factor y and proceeded to make plans to move his family to Char lotte. But fate had some different ideas.
One afternoon, Carlo was pulling something from his wallet when the business card for the deli fell onto the floor. Curiosity won the day, and he decided to go check it out for lunch. After placing his order, he met the owners John and Michael. The next thing he knew, he was their head chef and had completely revamped the menu—making it his very own. Even though the deli was sold years ago, you can still find the “Carlo Wrap” on the menu to this day. Immediately after the selling the deli, the Adams brothers—both native New Yorkers—wanted to star t an authentic New York and Italian fusion restaurant. They approached Carlo about becoming the head chef of this new venture—Hawthorne’s NY Pizza and Bar. Carlo eventually bought into the business and became an equal par tner. Today there are eight Hawthorne’s locations—including their original 7th Street store—throughout the Charlotte metro area with a ninth concept, Kickstand Burger Bar in Plaza Midwood. Thirteen years later, they have built an authentic family-owned brand with no chance of slowing down. Known lovingly throughout the community as Chef Carlo, he has never forgotten his humble beginnings. He aids immigrants in becoming legal citizens and mentors up-and-coming junior chefs. Martinez takes such pride in this country and wants others to achieve the American dream.You would think after all of his success Martinez would want to sit back and relax. Well, you’d be wrong. He has never lost his passion for the culinary ar ts. You can still find him in one of his kitchens every Friday night in the thick of the action. “I still feel energized by the intensity of the sauté line or tossing pizza,” reflected Martinez, “I don’t think I could ever give it up.” Beyond the business, the success, and the cooking, there is nothing Chef Carlo Mar tinez is more dedicated to than his three children. “I work hard to give them an easier road to travel than I had. My kids are my everything, my hear t... they are the reason I am here on this Ear th. They are what drives me,” beamed Mar tinez. No matter how much one tries to plan, our direction is never guaranteed. The Mar tinez family learned this firsthand. Carlo’s youngest daughter Isabelle (nicknamed Izzy) struggled with a compromised immune system for over five years, but never complained about her pain or her situation. Then, on October 23, 2016, Izzy suddenly passed away. Her family was completely blindsided, having only just learned about her diagnosis of hemophagocytic lymphohistiocytosis (HLH). Until the end, she remained positive and could light up a room with her glowing smile, just like her Papa.
@ H AW T H O R N E S P I Z Z A
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Through this immense sadness, Carlo has not lost hope. His two surviving children and the memory of Izzy continue to inspire him and remind him daily to always strive and persevere. In the wake of this tragedy, something profound and beautiful has emerged. The Mar tinez family, the community and the Hawthorne’s Group have banded together to star t a scholarship in Isabelle’s honor and an annual blood drive to raise awareness for HLH. Reminded of the collective spirit he once so admired during 9/11, Carlo has been shown grace and benevolence by the community he has helped to build. At her bedside in her final hours, Carlo made a promise to Izzy that he would live a healthy lifestyle to honor her. With nutritional guidance from Total Nutrition Technology, Martinez vowed to run a full marathon in his daughter’s honor. You will find him hitting the pavement at the crack of dawn, conquering a new mile and a new goal daily to make good on his promise.
CARLO MARTINEZ WITH DAUGHTER IZZY
He paused the conversation for a moment and looked down to collect his thoughts. He looked back up after a long pause and with brave vulnerability said, “Throughout Izzy’s life she always told me I was her hero. In the end, she had so much strength, so much light that she has now become my hero.” Life’s recipe is made up of so many different ingredients. In the case of Executive Chef Carlo Mar tinez, it consists of bravery, sacrifice, love, success, pain and never-ending resolve. It seems that even after all of this, we may have only just begun to see what this man is truly capable of achieving. MARTINEZ CHILDREN - LEFT TO RIGHT: SYDNEY, JOHN, IZZY
WWW.HAWTHORNESPIZZA.COM
@HAWTHORNESPIZZA
CHEF’S
Q &A
CONTINUED
CLINT MEDLOCK GENERAL MANAGER, CRAVE DESSERT WHAT INSPIRED YOU TO BECOME A RESTAURANT OWNER? After being an operator for years I figured ownership wasn’t much more…it is much more but operating is still key and fun! WHAT ARE 3 TIPS FOR RUNNING A SUCCESSFUL RESTAURANT? Hire great people, use fantastic ingredients and love the industry! 500 West 5th Street Suite 120 Charlotte 28202 704.335.0588 CraveDessertBar.com
DO YOU HAVE A FAVORITE DISH PREPARED HERE? Of course, our bread pudding is flat out divine. WHAT ARE FIVE WORDS THAT DESCRIBE YOUR RESTAURANT? Sexy, Decadent, Nightlife-Alternative, Lounge, Heavenly? Does that count as 6? We’re always a bit over the top at Crave.
AUGUSTO CONTE, OWNER OF MAL ABAR WHAT ARE 3 TIPS FOR RUNNING A SUCCESSFUL RESTAURANT? Listen, have respect for your customers and employees, harmony to build a strong teamwork for customers and employees. WHAT MAKES YOUR RESTAURANT DIFFERENT FROM OTHERS IN CHARLOTTE? Malabar is the only authentic Spanish tapas bar in Charlotte. It is based on my recent trips to Spain and NYC to learn about Spanish culture. Also, we only use imported Spanish ingredients. WHAT WAS YOUR FIRST JOB IN THE SERVICE INDUSTRY? As a bus boy in a hotel when I was 11 years old. 214 North Tryon Street DO YOU HAVE A FAVORITE WINE? Barolo (Italian) and Ramon Bilboa (Spanish). Charlotte, NC 28202 704.344.8878 ConteRestaurantGroup.com/Malabar
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Wine Bar - Wine Shop - Butcher Shop - Deli Gourmet Foods - Sunday Brunch - Catering
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& TAPAS
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The Sommelier BLAIZE RAI
Imagine getting to taste new wines, going new places to visit vineyards and suggesting wine pairings as your job. Sounds like a dream job, right?! That is exactly what a wine sommelier gets to do! We got to sit down with wine sommelier, Blaize Rai, to get answers to some of our questions about wine.
WHAT IS YOUR FAVORITE WINE? That has always been a difficult question for me to answer, I get exposed to something new daily, so my favorite wine changes with my mood. Recently, I have been enjoying Super Tuscan wine.
HAVE YOU EVER TESTED CRAZY PAIRINGS? Some of the best wine pairings are surprisingly with bubbles; french fries, popcorn or even a cheeseburger go great with bubbly wines. It cuts through the fats and is meaty enough to still have flavor. Even with stinky cheeses, it works really well.
WHAT ARE THE BEST SEASONS FOR EACH WINE? Lighter styles and white wines are usually best early spring when they start to be released, I try to not drink those more than 8 months after it has been distributed. WHAT WINES DO YOU RECOMMEND TO HELP PEOPLE BRANCH OUT INTO DIFFERENT WINES IF THEY ONLY DRINK SWEET TYPES NOW? I did the same thing when I first started tasting wines, I drank only sweet wines because it’s easier on the palate. When I began to sample different styles of wine, I really liked old vine Zinfandels from California, it is sweet enough and makes for an easier transition. I would also suggest to play with German Rieslings if you like sweet wines. 18
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But, there is a bottle, Mas De Capitelles,that sticks out in my memory. I had it four years ago and still think about it, it’s from Faugères in the Southwest of France. It was a bright brambly, fruity red wine that was different from what I have ever had. IF A READER WANTED TO DRINK WINE ALL DAY; BREAKFAST, LUNCH AND DINNER, WHAT WOULD YOU RECOMMEND FOR EACH TIME THROUGHOUT THE DAY? A good morning wine would be dry Riesling with coffee, toast and eggs. Or, you could always start off with Champagne. Rosé for lunch, everyday of the week, you should have Rosé for lunch. It is one of those wine that in the middle of the day makes you happy you had it. For dinner I would go with a bold wine, from my favorite region in the world, Priorat region of Spain. I just think they have a great texture quality to them, it goes well with a hearty meal at dinner time. For dessert, I suggest Madeira wine. It has a lot of the same qualities as a port and just pairs well with dessert, or just have it as dessert.
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CHEF’S
Q &A
CONTINUED
CHEF GERELL COX, BUBBLE CHARLOTTE GIVE US SOME BACK GROUND INFO? I am originally from Virginia, but attended Johnson & Wales and never left! I have been with Bubble for about 2 years and at home, I am a proud father of 2! WHEN DID YOU KNOW YOU WANTED TO BE A CHEF? My dad let me saute onions when I was 14 and I fell in love with cooking! 210 East Trade Street Suite A200 Charlotte, NC 28202 704.733.9427 BubbleCharlotte.com
WHAT IS THE MOST CHALLENGING INGREDIENT TO WORK WITH? There are certain fish that if you don’t cook it just right, either a minute over or under cooked and it’s ruined. WHAT IS YOUR RESTAURANT SPECIALTY FOOD? Upscale American with a hint of French influence.
BRUNO MACCHIAVELLO, CHEF, PARTNER, & CREATIVE GURU POPL AR TAPAS. WINE. SPIRITS. WHEN DID YOU KNOW YOU WANTED TO BE A CHEF? My interest began as the young member of a family in the hospitality business in Peru, I had the chance to follow family recipes as well as traditionaland fusion cuisines in their hotels, restaurants and bakeries. WHAT IS YOUR FAVORITE KITCHEN EQUIPMENT OR GADGET? The grill. WHO IN THE FOOD WORLD DO YOU ADMIRE THE MOST? Ferran Adriá. 224 West 10th Street Charlotte, NC 28202 704.940.5757 PoplarTapas.com
IN YOUR OPINION WHAT WILL BE THE NEXT BIG THING IN THE FOOD WORLD? Shared meals of diverse food.
LUCA ANNUNZIATA, OWNER & CHEF, LUCA ITALIAN GIVE US SOME BACK GROUND INFO? We have been in business for 11 years and our concept just changed to Luca/ Modern Italian Kitchen. WHEN DID YOU KNOW YOU WANTED TO BE A CHEF? When I was around 12 years old. I was a dishwasher in a restaurant and I was so inspired watching the chefs, I knew that is what I wanted to do with my life. WHAT IS YOUR FAVORITE KITCHEN EQUIPMENT OR GADGET? My sous vide machine is my baby. WHERE IS YOUR FAVORITE PLACE IN THE WORLD? Australia! 1523 Elizabeth Avenue Suite 130 Charlotte, NC 28204 704.910.3161 LucaItalianKitchen.com
LEWIS DONALD, CHEF, REID’S FINE FOODS WHEN DID YOU KNOW YOU WANTED TO BE A CHEF? As a kid, I can remember both of my grandfathers being into food and having gardens. As I grew up and worked in kitchens, it became apparent to me and people around me that the kitchen is where I should be. HOW DO YOU GET YOUR INSPIRATION? Continuous networking, daily reading and teaching the younger cooks around me. DO YOU HAVE A FAVORITE WINE? Pinot Noir. 4331 Barclay Downs Drive Charlotte, NC 28210 704.377.7686 Reids.com
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WHAT ARE YOUR FAVORITE FOODS TO COOK WITH? No favorite, just whatever is in the kitchen that day.
WWW. CharlotteWineTapasWeek .COM
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Farm er s M a r kets C H A R LOT T E ’ S
Spring brings about warmer weather, beautiful flowers and, of course, delicious new seasonal produce at your local Charlotte farmers’ markets! Getting produce at your local farmers’ market is a great way to try new things that you might not normally buy at the grocery store. It also gives you the opportunity to meet the faces behind all the great local produce. Not sure where there is a farmers’ market near you? We’ve got you covered!
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PURE PIZZA’S NEIGHBORHOOD MARKET A weekly neighborhood market at the barn behind their Central Avenue location. The markets will take place on Saturday mornings from 10am-1pm, starting in May with the purpose of promoting sustainability and supporting local farmers, vendors and businesses. All produce provided by Central Food Hub. 1911 CENTRAL AVENUE, CHARLOTTE, NC 28205 (980) 430-1701
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THE NODA FARMERS MARKET A year-round, producers-only market located in the heart of the NoDa neighborhood in Charlotte. They believe that providing locally grown foods not only strengthens the community but connects neighbors directly to their food source, the farmer. They are grassroots neighborhood organization, sponsored by local businesses and fundraising supported. ALEXANDER & E 36TH STREETS, CHARLOTTE, NC 28205 (704) 906-1705
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NEWELL FARMERS MARKET Operated by the Newton Family. The Newton family grows a variety of vegetables that it makes available at the market. They supplement their produce working with farms from the surrounding communities to ensure the greatest variety. In addition to fresh vegetables, they prepare and sell jams, jellies, pickles and occasionally other treats. They have also established relationships with local live stock producers which allows them to offer grass fed beef, pork, pastured chickens and homemade butters and cheeses. Open every Saturday starting April 15th. 1704 ROCKY RIVER ROAD, CHARLOTTE, NC 28213 (704) 578-1415
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THE COTSWOLD FARMERS MARKET A community project of the Charlotte Providence Rotary Club, with presenting sponsor, Levine Children’s Hospital of Carolinas Health Systems. Through the market, they seek to improve the local Cotswold community and city of Charlotte by promoting a healthy lifestyle, encouraging healthy eating and exercise with a walkable market featuring local farms and producers, all located within 100 miles of Charlotte. The weekly market will reopen on May 6. 309 S. SHARON AMITY ROAD, CHARLOTTE, NC 28211 (704) 975-5054
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THE CHARLOTTE REGIONAL FARMERS MARKET If you’re looking for a friendly place to shop for fresh produce, fresh pork products, grass fed beef, goat milk cheese, scrumptious baked goods, delectable jams and jellies, goat milk soap, beautiful fresh cut flowers and plants of every kind, you can find it all at the Charlotte Regional Farmers Market.You will be able to talk to the farmer who grew the freshly harvested produce or fruit.Visit them and enjoy some of the purest items that our state has to offer! 1801 YORKMONT ROAD, CHARLOTTE, NC 28217 (704) 357-1269
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CHEF’S
Q &A
CONTINUED
CLARK BARLOWE, CHEF AND OWNER, HEIRLOOM WHEN DID YOU KNOW YOU WANTED TO BE A CHEF? I got my first job in a kitchen at 16 washing dishes and the kitchen truly pulled me in, from that moment I knew exactly what I wanted to do. WHAT IS YOUR FAVORITE KITCHEN EQUIPMENT OR GADGET? I love my Mac Chef ’s Knife, it is always my go to for most kitchen projects. WHAT IS THE MOST CHALLENGING INGREDIENT TO WORK WITH? I don’t care for bell peppers in any form so for me personally I understand their flavors and how they improve dishes but they are always a challenge for me to include. 8470 Bellhaven Blvd Charlotte, NC 28216 704.595.7710 HeirloomRestaurantNC.com
DO YOU HAVE A FAVORITE WINE? I love Caymus Cabernet Sauvignon 2014, such a full bodied fruit forward wine, truly delicious.
CARLOS FLYNN, CHEF AND OWNER, PINT CENTRAL WHAT INSPIRED YOU TO BECOME A RESTAURANT OWNER? I started the restaurant with my brother Mario, who now has his hands in multiple restaurants here in Charlotte. I would say the inspiration came from my brother Mario. And I imagine a restaurant that caters to the foodies and craft beer advocates. WHAT WAS YOUR FIRST JOB IN THE SERVICE INDUSTRY? Bar backing. DO YOU HAVE A FAVORITE DISH PREPARED HERE? Our avocado eggrolls with our house made avocado-cilantro aioli or the steak sandwich. 1226 Central Avenue Charlotte, NC 28204 980.237.9108 Pint-Central.com
WHAT ARE FIVE WORDS THAT DESCRIBE YOUR RESTAURANT? Delicious, Comfortable, Personable, Family, and Consistent.
ALLISON ADAMS, EXECUTIVE CHEF, GUSTO FRESH PASTA, TAPAS, SANGRIA GIVE US SOME BACK GROUND INFO? My oldest brother is the reason I began to enjoy cooking and chose to stay in the industry. WHAT IS YOUR RESTAURANTS SPECIALTY FOOD? Gusto Fresh Pasta, Tapas, Sangria specializes in Spanish and Italian fare. We take pride in our house made pastas and tapas for sharing. It is the perfect place to stop in for a quick tapa and sangria before the movie, or to sit and dine with a bottle of wine.
4835 Ballantyne Village Way Suite 140 Charlotte, NC 28277 704.900.7455 GustoBallantyne.com
WHO IN THE FOOD WORLD DO YOU ADMIRE THE MOST? My admiration is for all of those paths that I have crossed and for those who have taken their time to show me how to and how not to. WHAT DO YOU DO FOR FUN? In my free time I spend time with my two beautiful daughters.
MATTHEW KRENZ, CULINARY DIRECTOR AND EXECUTIVE CHEF, THE ASBURY WHEN DID YOU KNOW YOU WANTED TO BE A CHEF? When I saw how much of an impact sharing memories through food can have. HOW DO YOU GET YOUR INSPIRATION? Constantly pushing, reading new trends, always try to put great people around me. WHAT ARE YOUR FAVORITE FOODS TO COOK WITH? Unique parts of the animal that would typically go unused or be thrown away. WHAT IS THE BEST PIECE OF ADVICE THAT YOU CAN GIVE A HOME ENTHUSIAST? If they enjoy cooking, don’t do it professionally. If they enjoy the challenge, ask to “stage” in a professional kitchen and see what really goes into that “$12-16” plate of food. 235 North Tryon Street Charlotte, NC 28202 704.342.1193 TheAsbury.com
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Relax. Revive. Repeat.
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DILWORTH
JETTON VILLAGE
COTSWOLD
STONECREST
1235 EAST BLVD, STE. 190 Charlotte, NC 28203 704.910.0758
massageheights.com
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324 S Sharon Amity Rd Charlotte, NC 28211 704.936.5050
19818 N Cove Rd Cornelius, NC 28031 704.827.5000
7926 B Rea Rd Charlotte, NC 28277 704.749.5820
MATTHEWS FESTIVAL
only. Service times include up to 10 min. of prep time. Valid only at listed locations Additional local taxes and fees may apply. Rates and services may vary by location. See Retreat for details. Each Massage Heights Retreat is independently owned and operated. Franchise opportunities available. ©2017 Massage Heights Franchising, LLC.
1915 Matthews Township Pkwy, Ste 1200 Matthews, NC 28105 704.814.8888
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