july • august 2010

tony coturri—natural master uncover the secrets of stevia sweetenershow do wines affect their drinkers?

tony coturri—natural master uncover the secrets of stevia sweetenershow do wines affect their drinkers?

lava bistrofind delectable cuisine and an exotic atmosphere at university’s hottest spot

in each issue

06 ripe for the picking beerandwinepicksfor thelatesummermonths

08 seats & eats findatasteofthebeach atthedeck

10 profiles of passion authenticapplebrandy madeintheheartoflenoir

12 out on the town qisforq-atering, qshackstyle

32 through the grapevine news&gossipwithinthe charlotteepicureanscene

33 places to go, people to see acalendaroflocalevents

34 scene around town takealookatwho’sbeenout&about

36 local flavor enjoytheflavorsofsummer withtwotastyrecipes

37 ripe for the picking hotspotsinandaroundtown

14 tonycoturri—

naturalmaster

26 lavabistro&barhasexoticfeel,delectablecuisine

18 oneyearofstevia:alookatthepopularnewsweetener

22decantedsome things just get better with age

contents

The Best Wines on Earth.The Lowest Prices Anywhere.

You don’t have to choose between great service and low, low prices.

We are committed to having the lowest prices on wine and beer. With over

60 superstores (and counting), we have the buying power to deliver on that promise.

We are committed and dedicated to bringing you the Total Wine Experience™.

GREAT CUSTOMER SERVICE • INCREDIBLE SELECTION • LOWEST PRICES

www.totalwine.com

CharlottePark Town Village

(704) 295-9292

Charlotte-UniversityGrand Promenade Phase II

(704) 714-1040

HuntersvilleBirkdale Village (704) 895-6115

MatthewsCrossings Shopping Center

(704) 849-2022PLEASE DRINK RESPONSIBLYUSE A DESIGNATED DRIVER

PLEASE DRINK RESPONSIBLYUSE A DESIGNATED DRIVER

8,000 WINES • 1,000 BEERS • AND MORE

North Carolina’sLOWEST PRICESLOWEST PRICES

The Best Wines on Earth.The Lowest Prices Anywhere.

You don’t have to choose between great service and low, low prices.

We are committed to having the lowest prices on wine and beer. With over

60 superstores (and counting), we have the buying power to deliver on that promise.

We are committed and dedicated to bringing you the Total Wine Experience™.

GREAT CUSTOMER SERVICE • INCREDIBLE SELECTION • LOWEST PRICES

www.totalwine.com

CharlottePark Town Village

(704) 295-9292

Charlotte-UniversityGrand Promenade Phase II

(704) 714-1040

HuntersvilleBirkdale Village (704) 895-6115

MatthewsCrossings Shopping Center

(704) 849-2022PLEASE DRINK RESPONSIBLYUSE A DESIGNATED DRIVER

PLEASE DRINK RESPONSIBLYUSE A DESIGNATED DRIVER

8,000 WINES • 1,000 BEERS • AND MORE

North Carolina’sLOWEST PRICESLOWEST PRICES

The Best Wines on Earth.The Lowest Prices Anywhere.

You don’t have to choose between great service and low, low prices.

We are committed to having the lowest prices on wine and beer. With over

60 superstores (and counting), we have the buying power to deliver on that promise.

We are committed and dedicated to bringing you the Total Wine Experience™.

GREAT CUSTOMER SERVICE • INCREDIBLE SELECTION • LOWEST PRICES

www.totalwine.com

CharlottePark Town Village

(704) 295-9292

Charlotte-UniversityGrand Promenade Phase II

(704) 714-1040

HuntersvilleBirkdale Village (704) 895-6115

MatthewsCrossings Shopping Center

(704) 849-2022PLEASE DRINK RESPONSIBLYUSE A DESIGNATED DRIVER

PLEASE DRINK RESPONSIBLYUSE A DESIGNATED DRIVER

8,000 WINES • 1,000 BEERS • AND MORE

North Carolina’sLOWEST PRICESLOWEST PRICES

�vo lume 2 • i ssue 4 www.ep icureancharlotte.com

4 www.ep icureancharlotte.com vo lume 2 • i ssue 4 �ep icurean char lo t te food & wine J u ly • Augu st 2 0 1 0

10822 Providence Rd. • Promenade on Providencewww.qshackclt.com

(704) 814-7777

10822 Providence Road Suite 100 • Charlotte

Cuisine of India Ballantyne Village

14815 Ballantyne Village Way Suite 170 (near the escalator)

704.369.5777 www.TheBlueTaj.com

Epicurean CharlotteispublishedlocallybyCharlottefoodandwineloversforfellowfoodandwinelovers.We hope you enjoy our publication and find ithelpful when choosing wine, a place to dine orevents around town. Copying or reproduction, inpartorinwhole,isstrictlyprohibited.

publisher/editorLindaSeligman

associate editorAshleyBlakeSummerlin

design & productionAshleyBlakeSummerlinabsdesignsllc@gmail.com

advertising salesLindaSeligman

epicurean.charlotte@gmail.com • 704.904.8249

ClintonMichaelDowell

photographyLindaSeligman

AshleyBlakeSummerlin

contributing writersMichaeleBallard,EduardoCastro,

DianneChase,ZendaDouglas,CharlesJenkin,JeanSprangler

printing Indexx Printing

JamesJonesdirect 864.335.5085 • mobile 864.354.7100

jjones@indexx.com

web designClinton Michael Dowell

LL Web Designs 704.910.2179

www.llwebdesigns.com

cover imageAshleyBlakeSummerlin

A Roman-style Trattoria in Piper Glen.6414 Rea Road • Charlotte

704.544.4949 • www.rudyscharlotte.com

Veni, Vidi, Vici!

Eat Well. Drink Well.

20 Craft Beers on Tap...70 Beers by the Bottle...30 Wines by the Glass...2 Rooms for Private Dining...Catering...Spacious Patio...Classic Pub Room...

2 Fireplaces and Charlotte’s Coolest Dining Room...

1812 South Blvd (formerly Mcintosh’s)704.332.8830

thelibertycharlotte.com

Chef-Driven Comfort Food by Tom Condron

letter from the editor

DearReaders,

Epicurean Charlotte Food & Wine is celebrating its first year anni-versary! Although I have beenin the wine business for years,I never dreamed that one dayIwouldpublishamagazinededicatedtotheareasoffood,wineandentertainment.

OvertheyearsI’vebeenfortunatetodevelopanumberofrelationshipswithinthecommunity,andinspiteofsometougheconomictimesthelastcoupleofyears,Ibelievethosefriendshipsandyourcontinuingsupporthavehelpedmakethemagazineasuccess.Isincerelythankyoufromthebottomofmyheart!

If there issomething inparticularyouwould like tosee(orreadabout),pleaseforwardyoursuggestionsto epicurean.charlotte@gmail.com. Your feedback isalwayswelcome.

My best regards to all who have supported us.Welookforwardtoanothergreatyear,

6 J u ly • Augu st 2 0 1 0 ep icurean char lo t te food & wine �vo lume 2 • i ssue 4 www.ep icureancharlotte.com

ripe for the picking

Sean McCormack from Johnny’s Red Bowl is drinking Cayalla RTW for the hot summer days.Half-Price Bottle $15.00

ThisBordeaux-styleredfromtheWallaWal-laValleyisablendofCabernetSauvignon,Merlot and Syrah from Washington andOregonvineyards.Abeautifulredwine,theCayalla showcases the herbs and spice ofthis Cabernet Franc, with the structureCabernetSauvignonandthejuiceofSyrahandMerlot.

Victoria Spangler from Pasta & Provi-sions has selected the Valle Dell’Acate Syrah Rusciano Sicily 2006 for the summer. Bottle $27.99

This Sicilian Syrah is full-bodied and dis-plays beautiful primary flavors. Althoughtherearelush,freshblackberriesandplumsonthepalate,anelegantold-worldstylestillendears through the finish, resulting inslightlysmokyandearthyundertones.

Justin Boudrie of D’Vine Wine Room is talking up the 2005 Lambert Bridge Merlot. Glass $12.00

Rich and deep red in color, this wine fea-turessleektanninswhicharerefinedwithexcellent balance and modest grip onthe finish. It is very well integrated withripe black cherry, dark licorice and warmchocolateganacheflavors.

Bryce Rech from The Deck is bragging about the Freemark Abbey Chardonnay 2008.Glass $9.50; Bottle $34.50

Light greenish straw in color, the 2008Chardonnayhasbrightfruitofripebanana,mandarinorangeandlemon-lime.Thenoseiscomplexwithhintsofvanillaandpineap-pleupside-downcake.Thereisalittlespici-nesssimilartonutmegandclove.Itisveryfruitforwardonthepalate.

Mark Virgili from Total Wine Park Road is raving about the Château Guibon Bordeaux Blanc 2008 for the hot, dog days of summer.Bottle $12.99

This fresh wine offers bright citrus andapplefruitnotesalongwithacrisp,dryfin-ish.(Crisp,apple,mediumbodied)It’sgreatwithgoatcheese,shrimpandshellfish.

Amy Weaver From Lebowski’s Neigh-borhood Grill says for the hot days of summer, the Mothership Wit beer from Oregon is perfect.Bottle $4.00; $3.00 Tuesdays

This organic Belgian-style wheat beerboastsagreatwheatflavor.It’sbrewedwithwheatandbarleymalt,aswellascorianderandorangepeelspicingresultinginabalanceofcitrusandsourflavorsheldinsuspensionbyabrightburstofcarbonation.

Mark Heaton from Terra Restaurant is talking up the 2008 Paco & Lola Albariño from Spain.Bottle $40.00

Agreatpatiowine,Paco&Lolaisawhitewinemadewith100percentAlbariñograpes, thenativeSpanishgrapevariety.Thiswinehasabrilliantyellowstrawcolorandahighlydiversearomawithafloralbasearoma,finenotesoffruitsuchascitrusandgreenapplesandtouch-esofherbssuchasbasil.Pairwithsushi,pasta,fish, seafood, white meats and rice dishes.

Chuck Barger from the Common Market is drinking the Quercus Vitis Humulus.Bottle $7.99

This beer is a barley wine, that has beenrefermented with french grapes and thenaged on lightly toasted oak. The beer hasa sweet grape aroma with a slight cottoncandyandaverymildoakundertone

Monte Smith of Café Monte French Bakery & Bistro is enjoying the 2007 Château de La Durandière Blanc for the summer. Bottle $28.00

This 90% Chenin Blanc is beautiful strawyellowincolorwithgreenreflects.Intenseand refined, one discovers a vast pallet ofaromaticwhitefruits(especiallypeachandapricot).Freshandlivelyintaste,thiswineisbeautifullybalanced.

Adam Pugh of Lava Bistro is excited about the 2008 Básico ‘Rojo’.Bottle $28.00

AsubtleblendingofSpain’snativeTempra-nilloandCabernetSauvignongrapes fromthe La Mancha plateau, this wine featuresfruit flavors of ripe plums and berries,which are hallmarks of this aromatic andfoodfriendlyredwine.

Dallas Johnson of LaVecchia’s Seafood Grille is talking up the 2007 Bouchaine ‘Estate’ Carñeros Chardonnay.Bottle $48.00

Itsfruitflavors,brightacidity,notabletexture(ahallmarkcharacteristicofCarñerosChar-donnay) and relentless finish harmonize inanelegant,stylishwine.Strawgold incolorwithbright,citrusyflavorsgracedwithonlythemeresthintofoak,itdancesintheglasslikesunlight.

Jeff McNeice of Dolcetto Wine Room is drinking the Buoncristiani Napa Valley Rosato on his patio.Bottle $26.00

Thiscrisp,fruitforwardandbonedryRoségoeswellwithasummerpartyorBBQ.TheRosatoblendiscomprisedof72%Syrahand28%Malbec fruitsourcedfromvineyards intheNapaValley.Withessencesofriperasp-berry,afloralperfumeandblackcherry,thisRoséistheperfectsummerwine.

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8 www.ep icureancharlotte.com vo lume 2 • i ssue 4 �ep icurean char lo t te food & wine J u ly • Augu st 2 0 1 0

find a taste of the beach at the deck

by zenda douglasimages by kevin chelko &

ashley blake summerlin

henext timea trip to thebeach is inorder, settheGPSto1514EastBoulevard,Charlotte.Allthe

succulentseafood,juicycocktails,laid-backatmosphereandslow-downmusicyoucanhandlearerightthereatTheDeckrestaurant.

“Wewantedtohaveafun,relaxed,casualrestaurantwith really good, fresh seafood at affordable prices,”says JeffVanDyke,oneof theownersand founderofTheDeck.

ImetVanDykeinthecasualrestaurantthatseats90peopleverycomfortably.Ontherooftop,thereisroomforanother40.Thebackdropto the bar is a shiny emerald green—veryout-to-sea.

“My first job out of college was atMoxie’sBarandGrill.Afterayear,Iwentinto theirmanagementprogram.That’showIgotmystart,”explainsVanDyke.

Thatwasin1981.In1998,heopenedBrixxPizzaasafoundingpartner.

Van Dyke is also the founder of Boardwalk Billy’s inUniversityCityandCrownPointoffSardisRoadNorth.

ChefGregGuthrieisagraduateofJohnson&Wales

University in Charleston, SC. Whether it’s the NewEnglandlobster,CharlestonCrabcakedelightsfromthelowcountryorBajaCalifornia,Guthrie isateasewiththe‘allcoasts’philosophy.

“Opening The Deck was an opportunity for thethree of us to do something special, something welove,”explainsVanDykeonbehalfofhimself andhispartners. Jamie Jenkins, aUNC-Charlottegraduate, isthegeneralmanagerofBoardwalkBilly’satUniversityCity,andBoardwalkBilly’sonSardisRoad.

“Bryce is the face of The Deck,” says Van Dykeof partner Bryce Rech, who is manager of The Deckand part owner of Boardwalk Billy’s at Sardis Road.AgraduateofUNC-Charlotte,Rech lived inCaboSanLucasforawhile.Heinspiredafewitemsonthemenusuchasthefishtacos,freshfishandchipsandsalsa.

The cocktail list reads like a tropical breezeandincludeswonderfulvarietiesofmojitos,martinisandmargaritasaswellasclassics.“We’rereallyproudofourcocktailmenu,”saysVanDykewhogivesallthecreditto Jenkins.Themojitosaremadewithguarapo (freshpressedsugarcanejuice)squeezedfromtheirBraziliansugarcanepress.

“Our guacamole is unique,” Van Dyke adds. “Westartwithavocado,dicedRomatomatoes,cilantro,garlicandlime,andthenit’suptoyou.Youcanchooseyourlevelofheat—withorwithoutonion—thenaddanythingwehave fromgrilledpineapple,dicedmango, cilantrolimecrema,shrimp,AlaskanCraborMainelobster.”

“Eatfromthebottomwherethejuiceis,”hesaysasIdipped into themixtureofshrimp,scallops,avocado,lime juice, finely diced tomatoes, onion and cilantroknownasceviche.TheDeck’s versionof this ancientdish,whichoriginatedwith the Incas, isboth tart andalittlesweetandutterlydelicious.Rechexplainsthatittakesacoupleofhoursfortheseafoodto ‘cook‘ inthecitricacid—noheatinvolved.

Even though I missed Tuesday’s $2.50 taco dayspecial, which is an overwhelming success, I waspresented with a beer-battered, fried cod taco thatwas topped with Mexican coleslaw, pico de gallo,shreddedcheddarandcilantrolimecrema.Itwascrispy,tender,crunchy—allthethingsyouwantinafishtaco.

Thecolossalcrabcake—made fromsnowandbluecrab and topped with artichoke and tomato relish—ispansearedjustbeforeserving.

The shrimp and grits is a must have. The stone-groundgritsarecooked forhalfanhour,according toVanDyke.The local supplierordersandgrinds themthesameday,thendeliversthemthenextmorning.Theshrimparesautéedwithamildlyspicy,tassohamgravy.“It’soneofourmostpopularitems,”saysRechrecalling

twocustomersfromCaliforniawhohadneverhadgrits.“Theycameback theverynextdaywitha tableof10justforthegrits!”

Batchesofhomemadefrozencustardaremadedaily.Thevanillaalone,whichisavailableeveryday,islauable,butthereareusuallyoneortwootherflavorsavailableas well. “My favorite so far is chocolate, chocolatebrownie,”saysVanDyke.Ihadbananabrownieonmyvisit,anditdidnotdisappoint.

For land lovers,TheDeckalsoserveschickenandgreat salads. VanDyke says, “I happento believe that wehave about the bestburger around—ourDeckadence burger isunbelievably good—ithas caramelized red onions, apple smoked bacon,cheese—it’sanawesomeburger.”

Goodweatherdrawspeopletotherooftop,andthat’swherethemusicisonWednesdays.“Nobigbands,”justlaid-backmusic.TheSunday,June6grandopeningwassomuchfunthatthepartnersarehavingasimilareventthefirstSundayofeverymonth.

The final flavoratTheDeck isa tinygift—acreamandpastelcoloredconfectionwrapped inwaxedpaperwith twisted ends. It could be nothing other thanhomemadesaltwater taffy.A tasteof thebeachnevertastedsoreal,sofreshandsogood.E

“We wanted to have a fun, relaxed, casual restaurant with really

good, fresh seafood at affordable prices.”

1514 east boulevard • charlotte704.332.9292 • thedeckoneast.com

the deck

seats & eats

“t

far left: seared rare tuna and beer-battered cod fish tacos; above left: lobster roll with hand-cut fries; above right: key west lobster & fruit salad

10 J u ly • Augu st 2 0 1 0 ep icurean char lo t te food & wine

profiles of passion

authentic apple brandy made in the heart of lenoir

n the heart of historic Lenoir, in a formercarriage house, a third-generation distiller is

concoctingapplebrandyforthefirsttime...legally.Chris Hollifield’s grandfather and great grand-

father always had quart jars of amber-coloredapple and peach brandy on hand, but it was notuntil later in life that he learned his relatives hadbeen in and out of prison because of the sought-afterbrandy,whichwasillegaluntilprohibitionwasliftedin1933.

“Itookaninterestinmakingbrandyabouteightyears ago. I wanted to try out our special familyrecipe (made from apples, peaches and whateverother fruit was available) for friends and family,”Hollifieldsays.Hegoesontosay,“Thisisn’tapple-flavoredbrandy,thisistheREAL thing.”

NowHollifieldheadsupCarriageHouseAppleBrandy distillery, which occupies a 110-year-oldbuilding thatwas formerly a carriagehouse.Twoyearsago,Hollifield,themasterdistiller,partnered

with Keith Nordan, a Lenoir businessman andfriend,whowanted tohelppreservea littleNorthCarolinahistory.

Hollfield had the family recipe and know-how;Nordan,who retired fromLowe’sHome Improve-ment,builthousesandopenedTheWineCellar&Bistro in downtown Lenoir with his wife, decidedLenoirneededasmalldistilleryinthehistoricareaoftown.

Today,thedistilleryhand-crafts10,000gallonsofthehomemadeapplebrandyeachyear(12bottlesto a case, 54 cases to a palette). Each barrel ishand-numberedasiseachbottleofbrandysotheyknowwhichbarrelitcamefrom.

“We’ve done everything by the letter of thelaw,” explains Hollifield, a tattoo artist who ownsand operates Dragons Den Tattoo Co., in GraniteFalls,NC.AccordingtoNordan,ittookagruelingnine-monthprocesstogetallthenecessaryfederalgovernmentapprovals.

i

Distilling brandy is a lot like making wine,the owners explain. They purchase the apples,generally Pink Ladies, from Lowe Orchards inWilkesboro. Harvested in September, the applesaremadeinto juiceandkeptrefrigerateduntil thejuiceisneeded.

“We usually get 1,600 gallons twice a month,”explains Hollifield. “Sometimes we take out anorchard’sentirecrop.”Occasionally,theyaddsomeRed Delicious apples, which give the brandy asmoother,oakiertastewithmorebite,heexplains.

The juice ismixedwithyeast in stainless steeltanks,whereitfermentsforsevento10daysturninginto a mash. It is then moved into a 200-galloncopper pot still where it is slowly brought to aboil so thevaporcanbe separated intowater andalcohol.Thepotstill,whichwasdesignedbyRichMesserandcustom-madebyChrisParsons,has60feetofcopper tubing that snakes through thedis-tillertofirstcoolthevapors,andthenchilltheminanicecoldcondenserwheretheyareliquefied.

The clear liquid is then transferred to whiteoak barrels (made in Kentucky) that have beencharredontheinsideandhavecharcoalfilters.Astheliquidagesinthebarrels,thecolordeepenstoagoldenhue.Theproprietorscheckthecolorandtasteeverystepofthewayintheagingprocess.

According to Hollifield, 250 bottles of brandy

are produced from each barrel, and to maintainfreshness,eachbarrelisonlyusedtwice.

“The nose and palate are delicate with a con-centration of aged apples and apricots, balancedwith a spicy vanilla finish,” says Doug Guerrieroof Pinnacle Spirits & Wine, who, along with RickBreedlove,marketthebrandy.

The750ml(‘fifth’)bottlesofapplebrandyare40percentalcoholbyvolume,or80proof. “TheyaresoldtoABC;andretailfor$23.70,”addsBreedlove.

Ever ything from preparing the liquid topouring it into brandy bottles, to labeling it andsealing it with wax is done by hand by Hollifield,Keith Nordan and Kenny Greene in the 5,000-square-foot ground-floor space of the three-storyhistoricalcarriagebuilding.

ThebrandyisavailableinmostNorthCarolinaABCstores.

BrandyenthusiastscantakearideuptoLenoirandvisittheCarriageHouseDistillery,whichopensat8a.m.weekdays.Itisbesttomakereservationsin advance for a tour and tasting. You may evenbe one of the lucky ones to get one of the hand-labeled,numberedbottleswhilethesealingwaxisstillwarm.E

Carriage House Apple Brandy is located at 126 Mulberry Street, Lenoir, NC. To make reservations, call 828-499-3095, email carolinadistillery@gmail.com or you can find Carriage House Apple Brandy on Facebook.

left: bottles being filled after barrel aging; top right: in the barrel room with master distiller chris hollified (center), his partner Kenny Greene (right), and CEO Keith Nordan (left); bottom right: the ‘sophisticated’ wax application machine

left: filled bottles before they get

their wax top; right: master distiller

chris hollifield tests the alcohol level to separate the

middle from the tail

by michaele ballard

1111vo lume 2 • i ssue 4 www.ep icureancharlotte.comvo lume 2 • i ssue 4 www.ep icureancharlotte.com

12 www.ep icureancharlotte.com vo lume 2 • i ssue 4

henitcomestobarbequedininginorcater-ing, theQShackisking.Therestaurant is

located in thePromenadeatProvidenceRoadandBallantyne Commons Parkway. Owner Dave WeilandGeneralManagerRichardSayles(pictured bot-tom right) have been busy perfecting their profi-ciencyatproviding thebestcateringexperienceatanunbeatableprice.TheQShackhasthecapabilityto provide you and your group with exceptional,made-from-scratchbarbequeandsidedishes.

Let’sstartwiththesmokingprocess.Thepulledporkandchicken,beefbrisket,turkeyandsausageareslow-cookedintherotisseriesmoker.Thewoodused in the process is a combination of aromatichardwoodsandfruitwoodsthatinfusethemeatswithadeep,deliciously smokyflavorweall lovewhenit comes to barbeque. You can see the distinctivepinksmokeringjustunderthesurfacethattellsyouthemeathasbeensmokedtoperfection.

Thepulledpork isas tenderas it ismoistwitha distinct, smoke-flavor profile. Beef brisket hasbecomeverypopular; it’seasytotastewhy, thanksto its robust, spicyedge.Thepulledchicken is asjuicyascanbe,andtheturkeyhasthatjust-cookedsmokiness packed with great flavor. The all beefsausageisslicemeatandjustasyummy.

Are you a po-tato-salad fan? Imean really goodand freshly madewithnottoomuchmayonnaise andplenty of flavor?Think per fectly

cookedpotatoeswitha tastymixofherbsand justenoughdressing tobind it.Daily at theQShack,allthesidesaremadefresh.Thecoleslawisalwayscrunchy with enough moisture, as opposed todripping with dressing. The macaroni salad is asrefreshing, featuring just the rightamountofeachingredient.Italltastessofresh,asifyoujustmadeitathome.Inthiscase, it’sQShackhomemade.

The BBQ pinto beans are quite special, withonions, stewed tomatoes and Weil’s sauce as thebase.Macaroniandcheese isenjoyedbyallofus,

atanyage.You’llfindthismacandcheesetobeanirresistibleparty favorite.TheQShackalsoofferscollardgreens,whichareprepareddaily.

Whenisthelasttimeyouhadadelicious,freshlyprepareddeviledegg?Thejalapeño-deviledeggsaremadedaily,toppedwithahomemadespicysalsathatcomplements theeggbeautifully.Weil’s customersabsolutely love thehushpuppies—crunchyoutside,hotandmoistontheinside.

Fordessert—ifyou’rehavingaparty,youneed QShacktoservedessert—considerthehomemadebananapudding. It’s theperfectending toagreatbarbequemeal.Thisoneiscreamyandloadedwithfreshbananas.Youwillbewishingyouhadanextratray for the fridgeathome.Then there’s theapplecrispifyoufavorahotfruitytreat.

If you justwant to stopbyandpick upamealforsixto20+ofyourmostappreciativefriends,callinandpickuponeof theTailgateSpecials—No.1,No.2orNo.3.Theyall comewithpork,beefandribsaswellassides,hushpuppiesandicedtea.Forthat largergathering, startingwith20people, youwillwant to let theQShackbring themeal toyouwithall thefixins.Deliveryservice includesevery-thingyouneed,includingBBQsauces,plates,cups,napkins, ice, cutlerykitsandservingutensils.Youcanadd tables,disposable tableclothsandchafingdisheswithsternosforacompleteset-up.Theytakecareofeverythingwhileyouandyourguestssimplydiginandenjoy.

This is the ideal meal for all events—birthdayparties, family reunions, anniversary gatherings,office functions, graduation festivities, weddingsand just about any get-together you can imagine.Overthelastfouryears,theQShackhascateredaBoyScoutsBlue&Goldbanquet,an80thbirthdayparty,Speedwayfestivitiesandaweddingcompletewithabluegrass trio to accompany thebarbeque.Give Weil or Sayles notice, and they can takecareofyouandacouple thousandofyourclosestfriends. There’s no doubt you will be thanked byallwhoattend.

YoucanreachTheQShackatwww.qshackclt.comorbyphone704-542-5959.ECharles Jenkin is the host of This Show Is Cookin' on WBT radio, Sundays at 12 p.m.

q is for q-atering, q shack style

wby charles jenkin

out on the town

10822 providence road (promenade on providence center)

704.542.5959 • www.qshackclt.com

the q shack

13ep icurean char lo t te food & wine J u ly • Augu st 2 0 1 0

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hey’re the hottest topics goingin the wonderful world of wine

these days—organic, sustainable,bio-dynamic. But what is the truemeaning of this ‘back to nature’movementinwinemaking?

Ihad themost fortunateopportunity tomeettheman regardedas the ‘Godfather’ of organicwinemaking in America today, Tony Coturri,and tohear from themasterhimself.Tonywasin Charlotte to share his wisdom and wine insupport of a fundraising event for Slow FoodsCharlotte, anorganizationwhosemission is “Toprovide theCharlotte regionaplace toconnect,reclaiming food sources and palatial growth.SupportingfoodthatisGood,Clean&Fair.”

tony coturri— natural master

t

by dianne chase

14 J u ly • Augu st 2 0 1 0 ep icurean char lo t te food & wine 15vo lume 2 • i ssue 4 www.ep icureancharlotte.com

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Atfirstsight,youknowyouaremeetingauniquewinemaker. The tall man in the rumpled shirt andjeans,acapatophisbaldinghead,greetsyouwithabroadsmilebeamingthroughthelonggreybeard;his60-year-oldeyesstillbrightandsparklingashe talksabout his zeal for leading winemakers back to thewaysnature intended. “It’sapassion tonourish thegrowthofpure,naturalfoodandwine,”saysCoturri.

First,whatexactlydoallof these ‘natural’ termsmean? According to WineDefine.com, their defini-

tionsareasfollows:Organic: “1. Used to

describe thegrowingofvinesusingonlyarestrictednumberof permitted chemical pesti-cidesandfertilizers.

2.Usedtodescribeameth-odofmakingwinewithouttheuse of some chemicals andadditives such as sulphites(sulphurdioxide)duringpro-duction.”

Animportantnote:Organicwinesarenotnecessarilysulfite-free.

Sustainable Viticulture: “Land, soil and vinecarethatensuresthattheenvironmentcancontinuetosupportvinesoveraperiodofyears”

Biodynamic Viticulture: “A holistic approachtogrowingvines,derivedfromtheworkofAustrianphilosopherRudolphSteiner, that takes intoconsid-eration all of nature’s forces that affect the healthand growth of the plants. Planting, harvesting andbottlingare timed tocoincidewithcertainpositionsoftheplanets,andonlynaturalpreparationsmaybeusedtonurturethesoilandvines.Biodynamie,asitisknowninFrance,isgrowinginpopularityinalmosteverywine-producingregionoftheworld.”

TheCoturrifamilyhasbeenmakingwineusingorganic farmingandsustainableprocesses forgen-erations.Harry‘Red’Coturrilearnedfromhisfather,Enrico, the traditional methods of winemakingfromthe ‘oldcountry.’RedstartedCoturriWineryin1979withhissonsTonyandPhilusingthesamehandcrafting practices that are lauded around theworldtoday.

The Coturri Winemaking Commandmentsinclude:

• Neverusegrapes thathavebeen treatedwith pesticides,fungicidesorherbicides.

• No SO2 —no inoculation with sulfites, yeast cultures,nouseofconcentratestoboostsweet- ness,noaddedwater,acidsorothermanipulation ofthewine.

•Fermentedbynaturalfermentationmethodsonly.

...his 60-year-old eyes still bright and sparkling as he

talks about his zeal for leading winemakers back to

the ways nature intended. “It’s a passion to nourish the growth of pure, natural food

and wine,” says Coturri.

Locavore Guidelines for Eating WellIf not locally produced, then organic. This is one of the most readily available alternatives in the market, and making this choice protects the environment and your body from harsh chemicals and hormones.

If not organic, then family farm. When faced with Kraft or Cabot cheeses, Cabot, a dairy co-op in Vermont, is the better choice. Supporting family farms helps to keep food processing decisions out of the hands of corporate conglomeration.

If not family farm, then local business. Basics like coffee and bread make buying local difficult. Try a local coffee shop or bakery to keep your food dollar close to home.

If not a local business then terroir, which means 'taste of the Earth.' Purchase foods famous for the region they are grown in, and support the agriculture that produces your favorite non-local foods such as Brie cheese from Brie, France or parmesan cheese from Parma, Italy.

Hit the farmers' market before the supermarket. Plan your meal around local ingredients you find at the market.

Branch out. Maybe your usual food repertoire could use some fresh ideas. The farmers' market provides a perfect chance to try a new ingredient when it's in season and lets you talk to its grower to find out the best way to prepare your new food. Flirt with your food producer!

Feed the freezer. Can't cook every night? Worried about your fresh produce going bad? It's easy. Make lasagna with local tomatoes or a soup packed with fresh veggies and freeze it! You can also make personal size meals for a brown bag lunch.

Go out! Many restaurants emphasize local foods in their dishes. Ask around, you might be surprised how many options you find that serve up local flavor.www.locavores.com

• Employatraditionalbasketpress.• Frenchoakbarrelcooperageonly.• Allbottlesmustbehandbottled.Coturri spendsmonthsonendeveryyear trav-

eling the country proselytizing the message of‘local and natural.’ When it comes down to it, hesays, “Just take the word ‘organic’ out and focusonregional.Plantwhatgrowsnaturallywhereyoulive,whatwillgrowwithoutbeingforcedortreatedwithchemicals. If it canonlyexistwithchemicals,itshouldn’texist.”

The overall philosophy is to have somethingyou cannot get anywhere else, he explains. “Build

cuisines [or wines]thatpeoplecaniden-tifyasuniquelyfromyour area. We needtostartgivingmuchgreater value towhat is true to ourown backyards andrealize it really isasgoodasitgets!”

Coturri sayshe’sexcitedaboutwhat’sgoing on in theCharlotte area and

citessometruelocavorestars,includingNewTownFarmsand theArt InstituteofCharlotte’s culinaryprogramalongwithSlowFoodsCharlotte.

Terroir is what it’s all about, not only in winebut in food, aswell. “Inourwinemaking,weworkwith our environment, and because there are nochemicals involvedorman-mademanipulation,wecan enjoy a full range of flavors derived from thegrapes. The same is true of growing, buying andeatinglocalfoods.

We agree that a lot of palates weaned on pro-cessed, chemically treated food and wines mayneed retraining, and that’s a very exciting, if notchallenging,prospect.”

Asa life-longwinemaker,Coturrihasdedicatedhimself tomoreawarenessand involvement in theimportanceofnatural,quality, real foodsanddevel-opinganappreciationnotonlyforhisorganicwines,but for sustainableagriculture ingeneral. It’snotapursuitthathasoreverwillmakehimrich,butthat’sjustfinewithhim.

“It’saboutbeinginvolvedandpursuingapassion.Attheendofyourlife,it’snothowmuchmoneyyoumade, but the passion you had for what you did,”hesays.

Withachuckleheadds,“Goodfood,goodwine,goodfriends—whatmoreistheretolife?”E

locavorea movement that encourages

consumers to buy from farmers’ markets or even to grow or pick

their own food, arguing that fresh, local products are more nutritious

and taste better. Locavores also shun supermarket offerings as an

environmentally friendly measure, since shipping food over long distances often requires more

fuel for transportation.

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one year of stevia a look at the popular new sweetenerby eduardo castro

o you know when kids get so excitedthattheystarttalkingandscreamingand

movingallatthesametime,generatingconfu-sion,madnessandfrustration?Changingyourmoodsodrasticallythattheonlythoughtthatcrossesyourmindistodisappearwithsimplemagicwords like“shazam!”?Andpoof—youareout...inanotherdimension...

That’s what’s happening with the steviamarketrightnow.

SinceDecember2008,whentheFDAapprovedtheuseofrebaudiosideA(anactiveingredientofstevia)inU.S.foodandbeverages,thesteviamarkethaserupted.Bymid-July2009,steviasalestopped$95million,asubstantialincreaseover the$21millionachieved inallof2008.According tomarketresearchandanalysisfromMintel,thesteviamarketcouldexceed$2billionbytheendof2011.

All thisexcitement isgeneratinghugeconfusion.Themarketistalkingaboutstevia,rebiana,erythritol,aftertasteissues,costandIdon’tknowwhatelse, thinking thatourconsumersareeducatedenoughtofollowsuchtrendsanddiscussions.So let’s takeatimeoutandtrytounderstandthismarket.Backtobasics:

First of all, what is stevia?Stevia rebaudiana isaplantbelonging to thechrysan-

themumfamilyandisnativetoSouthAmerica.Theleaveshavebeenusedforcenturiesassweetenersbyindigenouspeopleswhoadded it tobittermedicinesand teas.Today,it iscommerciallycultivated inmanycountriesaroundtheworldincludingChina,Korea,MalaysiaandmanycountriesinSouthAmerica.DuringWWII,theBritishwereconsider-ingcommerciallycultivatingsteviosideastherewasasugarshortageatthetime.

Stevioside what?Stevioside is theextractof the stevia leaf.The leaves

containglycosides,which tastesweet,butdonotprovidecalories.Steviosidesandrebaudiosidesarethemajorconstit-uentsofglucosideswithdifferingsugarmoleculesattached,as found in the leavesof thesteviaplant.Themajor,com-mercially-usedglycosideiscalledsteviosideandisestimat-ed tobe200 to300 timessweeter thansugar.Therearemanydifferentgradesofstevioside,aswellasmethodsofextraction.Thetasteofsteviosideisdependentuponmanyfactors,includingthemethodofextraction,thepercentageofsteviosidesandmore.

Rebaudioside what?Steviol glycosides are the sweet components of the

stevia leaf.The twomostabundant typesofsteviolglyco-sidesaresteviosideandrebaudiosideA.Stevioside is themostabundantandthemoststudied.RebaudiosideAisthe

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best-tastingsteviolglycoside. It isbrokendownby thebody into thesamebasicpartsasstevioside.Rebiana isa97percentpureextractofrebaudiosideA.Itisthefirsthigh-purity,well-characterizedformofrebaudiosideA.

Sonow,youknowthatsteviaandrebianaaredifferentanimals.SteviaisaSouthAmericanshrubbyherbthatisgrownforitssweettastingleaves.Rebiana,whichisalsoknownasReb-A, is thepurifiedextract responsible forimpartingstevia’ssweettaste.

Ok,let’smoveon.Knowingwhatsteviais,nowitwillbeeasiertoclassifydifferenttypesofstevia.

Stevia Leaves:•Fresh Leaves:Mostpure form.Eight to12percent

sweet glycosides, five to eight percent steviosides andonetotwopercentrebaudiosideA.

•Dried Leaves: Dried formof the fresh leaves.Used inbrewingherbalteasandformakingliquidextracts.

•Tea Cut Leaves:Cutinto smallpiecesandsiftedto removetwigsandother unwantedmatter.

•Ground Leaves (Powder): Thedriedleavesground intoafinepowder.Usually about 10 to 15 times sweeterthansugar.Used inteasandcooking,but doesnotdissolve.

Liquid Extracts:•Dark: Concentrated

syrupderived fromthe driedleaves.Usuallyina waterandalcoholbase. Sweetness varies bet- weenmanufacturers.This form offers the great- est amount of benefits fromthesteviaplant.

•Clear: A solution of powdered steviosides dissolved in water, alco-hol orglycerin.

Powdered Extracts (Steviosides):•40 to 50 Percent Sweet Glycosides:Theprocessedform

of theleavestoconcentrateonthesweetglycosides by removing unwanted plant matter. An off-white powder.Commonlyreferredtoas“Stevioside.”

•80 to 95 Percent Sweet Glycosides:Theprocessedform of theleavestoconcentrateonthesweetglycosides byremovingunwantedplantmatter.Anoff-whitepowder. Thispowderis200to300timessweeterthansugar. Qualityofthepowderdependsonpurityoftheglycosides (i.e.80to95percentpure)andtheratioofrebaudioside Aoverstevioside.Thehighertheratio,thebetterthe product.Commonlyreferredtoas“Stevioside.”

Other Forms (Stevia Blends):•Dueto thegreatstrengthof thepowderedextracts,

itiscommontoaddafillerto‘tonedown’thestrength sothatthesteviosideiseasiertouseandmorepalatable. Thesefillersareusuallysomeformofnon-sweetfood additive thathas little tononutritivevaluesuchas lactoseormaltodextrin.

Anotherannoyingbehavior in thismarket is thebigcorporationsfightingeachotheraboutaftertaste.“Oh,myproducttastesbetterthanyours…Yoursisbitter…Yourshasingredientsthatminedoesn’t…”Thiskindofbias.

Sotheyareintroducing“steviasolutions”forblockingbitternessandextendingsweetness.Inordertodothat,they are adding another ingredient to stevia productscallederythritol.ErythritolismixedwithReb-Asweetenerto tonedown its licoriceaftertaste.Erythritol,anaturalextractmadefromfermentedfruit,isasugaralcoholthat

is listedaszerocaloriesonthelabelbecausethecarbo-hydratesareminusculeinaservingpacket.Butaswithall sugar alcohols, largeamountsmayleadtodiges-tiveproblems.

Also, as ever ybodyknows, the stevia brandhastobeapprovedbyFDAto be merchandised in thesweetener section. In thiscase,oncethemanufacturergetsaGRAS(GenerallyRec-ognizedasSafe)statusforaspecificitem,theretailerwillbeallowedtomovetheitemfrom “dietary supplementset”to“sweetenerset.”

Suddenly the sky getsbrighter,right?Enoughwithdefinitions. Now, let’s talk

aboutthemarket!Inthefirsteightmonthsof2009,Mintel’sGlobalNew

Products Database (GNPD) monitored the launch ofmorethan110U.S.food,drinkandhealthcareproductsmadewithstevia.Annualnewproductactivity forsteviamorethandoubledbetween2007and2008.

Mintel reports that 25 percent of people say theymightbeinterestedinstevia,buttheyhaven’ttriedityet.Justoverone in tenpercentsay theyhave triedsteviaandplantocontinuepurchasingit.Thereportalsorevealedthat nearly 70 percent of Americans have never evenheardofstevia.Morethansixin10(62percent)saytheyhave no interest in trying stevia, and 11 percent saytheythinksteviaisunsafeandtheyplantoavoidit.

Whatdoesthatmean?Well,Isaypoorcommunication

fromthemanufacturers to theconsumers.By theway,thiswhyIamwritingthisarticle!

Themarket lost focus. Insteadof investing timeandmoneyintoeducatingconsumers,themanufacturersarefightingaboutwhotastesbetterand throwingscientificwordsat thedebate thinkingeveryoneshouldknowallabout “tols”and“diosides.” If IamanaturalconsumerandIreada labelsaying“erythritol”withoutanyexpla-nationwhatsoever,I justput thebottlebackat theshelfthinking,“Why in theworldwould theyhave that ‘acid’inthenaturalsectionofthestore?!”

It’sallabouteducation.Sopleasejoinmeinthequestforpure,simplefocusonthisthing.

I’vebeenreadinglotsofarticlesandreportsquestioning,“Isstevia’smarketlimitedbycost?”orstating,“Itisverydifficulttocompetewithartificialsweeteners.”Blah,blah,blah.Hello,wakeup!What iswrongwithyoupeople?First of all, you don’t have to compete with artificialsweeteners. Different market and different consumer.Secondly,manufacturersdon’tneed to reduce thecostto incentivize consumers to switch from one type ofsweetener toanother.Theywill switchon theirown iftheyknowandunderstandwhat’s inside thebottleandallofthehealthbenefitsthatcomewithit.Whenyou’retalkingabouthealthbenefits,thedollarsquestionsseemtofadeaway.

Again,it’sallabouteducation.Sowhataboutthefuture?Themarketpredicts:

•Steviawillbecomeamajorglobalcommodity.•Worlddemandforstevia leaveswillexceedsix to

eightmillionmetrictonsayearinthenext10years.•RebaudiosideA,anallnatural,zero-caloriesweetener

derivedfromstevia,willovertakechemicalsweeteners inthesweetenermarkets,becauseconsumerswant ‘natural’products.

•Themarkets forReb-Awill touch$10billion ina fewshortyears.

•Reb-Asweetenerhasthepotential topenetrate20 to25percentofthesugarmarket.

•Steviaasa cashcropwill promisemore returns thancoffee,teaandtobacco.

DoIbelieveinthat?Sortof.DoIhaveanypredictions?Sortof.AmIgoodinpredictions?Forsurenot,otherwiseIwouldbehavinganice(andsweet)drinkinmyyachtincrystallinewatersaroundsomeGreekislandratherthanwritingaboutstevia.

ButwhatIbelieveforsureisthatthismarketisn’tjustatrend.Issomethingthatwillstayandgiveusanalterna-tivetolivebetterandhealthier.Soifyouwantsomeadvice,regroupyourthoughtsandfocusonwhat theconsumerreallywants.Andtrustme:It’sallabouteducation.E

Eduardo Castro built his Procurement and International Trade background through 19 years of working experience in different segments and across multiple countries. The last six years he worked as Category Manager developing and executing category specific business plans in conjunction with sales and marketing teams in the natural and specialty food market.

Top Stevia Brands in the MarketSee that? Isn’t it getting easier to understand this

‘overly popular’ product now that you have some idea about stevia and ingredients? Let’s put your knowledge in practice and check the top brands in the market and see the main differences:

Truvia: Truvia is a natural, zero calorie sweetener that is made with rebiana. It is distributed by Cargill, Inc., and Coca-Cola Co. It is available in single serving cartons of either 40, 80 or 140 packets per box. Truvia contains zero calories, zero grams of fat and three grams of carbohy-drates per serving. Truvia can be found in a variety of Coca-Cola products and is also kosher certified.

Truvia ingredients: erythritol, rebiana and natural flavors.

PureVia: PureVia, which is distributed by the Whole Earth Sweetener Company and Pepsi Co., is available in either 40 or 80 count cartons of single serving packets. All-natural, PureVia contains zero calories, zero grams of fat and two grams of carbohydrates per serving. PureVia is also certified kosher dairy.

PureVia ingredients: erythritol, isomaltulose, Reb A, cellulose powder and natural flavors.

SweetLeaf: SweetLeaf is distributed by Wisdom Natural Brands and is available in either 50 or 100 count cartons of individual packets. It contains zero calories, zero grams of fat and zero grams of carbohydrate. It is also kosher certified.

SweetLeaf ingredients: inulin soluble fiber and stevia leaf extract.

Al l Natural Zero Calorie Sweetener

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fIwereabottleofwine,mylabelmightreadsomething like this: Starts out as a young,

crisp, innocent wine. Moves into a more full-bodied, complex vintage with age. Made from an unusual combination of hybrid grapes. While delicious on its own, it is ideal when paired with the right food and company. For the perfect balance, partner with good friends and family. Can sometimes be tart and bitter during family gatherings. Contains sulfites and sarcasm.

Ilovewine.No,it’snottimetocallWineAnonymousorAA. Truth is, I just love everything about wine—the end-lessvintages,thefeelofalong-stemglassinmyhand,thesoundof a corkpoppingand thefirst tasteof anewwineon my taste buds. Tasting a new wine reminds me of thewonderfulanticipatoryexcitementofablinddate.Youarealwayshopefulyou’vefound‘theone.’

i

decanted some things just get better with ageby jean sprangler

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I lovematchingmoodand foodwithdifferentwines.Butbeclear,winehasn’talways lovedmeback. I’ve made mistakes. But overall, it’s beena relationship that has been constant since mycollegedayswhenIswirledBlueNunandMateus.It’s been the drink of choice at holidays, birth-days,anniversaries,graduations,promotionsandend-of-the-yearbonuschecks(rememberthose?).But ithasalsobeenthere toshare inquietgriefwhena friendhascurleduponmycouch to tellmetheyhavecancer,lostajoborthattheirspouseisleavingthem.Aglassofwinehasbeenhoisted

too frequently in memory offriends and family who left mylifetooearly.

I’vemoanedlikealove-struckhoneymooneroverwinesavoredwithunforgettableplatesofpastainItaly,overchickenandseabasscooked to perfection in Greeceand France. But I’ve gotten

just as much pleasure watching the eveningnews with a simple red table wine with Fridaynightpizza,oralightandairyPinotGrigioattheendofaspringdaywhenIhavefinishedplanting“Hot Lips” salvia in my garden. A glass of coldChardonnay has been my companion as I’vewatchedabreathtakingsunsetatthebeach.And,

I’veheldtightlytoaglassofPinotNoironacoldwinter night as I savored the last chapter of abookIhopedwouldneverend.

WhatI’vecometorealizeisthatwinetakesonits best flavor when consumed with friends andfamily who really ‘get you.’ Great relationshipsare like wine—some just get better and betterwithage.

Noteveryglassofwine I’ve sippedhasgonedownsosmoothly.ThereareglassesofwineI’vetossedinthebushesfrommyporch,orputintherefrigerator for cooking. There are glasses thatafter one sip have given me a full-blown head-ache.Andthentherearethoseglassesthatwerediscardedbecausetheyhadbeenstored improp-erly and had enough sediment in the bottom ofmyglasstofillthecracksinmydriveway.

Families, I’ve discovered, are a lot like wine.Just likegrowinggrapes takesa long-termcom-mitment, so does being part of a large family ofsiblings and in-laws. Grapevines, I’ve learned,take several years from planting to the firstharvested crop, and typically don’t reach fullproductionuntilthefifthorsixthyear.Withprop-ercare,plantscansurviveupto100yearsiftheyare cared for properly, just like human beings.Andlikegrapes,eventhoughyoumightbefromthe same ‘vintage,’ you and your siblings might

Great relationships are like wine—some

just get better and better with age.

beincompatiblydifferent.Andlikefamilies,sometimesyouhavenochoiceofwhatwineyouareserved,andlike it or not, you sip to be polite—most of the time.Butasthesayinggoes,“Lifeistooshorttodrinkbadwine.” Ihavealsocome to realize that lifecanbe tooshorttotryandfixrelationshipsthat,despiteyearsofaging,justhaven’tripenedwell.

My friend and fellow wine aficionado, Karen, andI share a mutual angst and disappointment at feelinglikeCabernetsinafamilyofSauvignonBlancs.Eachofushas,despiteourbestintentions,realizedthatwe’renever going to taste life the way our siblings do. Werecentlymetatourfavoritewinebartotalkoverawon-derfulglassofChileanredwine.Prettysoonwewerelaughingandtalkingaboutthefactthatwemaynotbetheonlyonesouttherewhofeelliketheunder-appre-ciatedwinesintheirfamilies,andthatwithasplashofhumor,roomtobreatheandasipfromourexperience,wecouldstartawineclub/supportgrouptohelppeoplelikeusfeellikecelebratedvintagesagain.EJean is a freelance writer and President of Spangler & Associates Advertising in Charlotte. She has published in The Charlotte Observer, Today’s Charlotte Woman, WFAE and has won awards for her non-fiction writing.

try prichards’ sweet lucy, but do so responsibly. produced & hand bottled exclusively by prichards’ distillery, inc. • kelso, tn • available in nc abc stores

www.prichardsdistillery.com

The finest small batch bourbon infused with

the essence of exotic fruits.

Handcrafted at the Prichard’s

family Distillery in Tennessee.

b o u r b o n l i q u o r

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Dilworth East Coastal KitchenGreat Flavors from the Coast!Ù Charlotte´s Best Cocktail Menu Featuring Mojoti´s Made with Fresh-squeezed Sugar CaneÙAuthentic Fish TacosÙ Lobster RollsÙShrimp x GritsÙ Frozen Custard Made Fresh DailyÙRelax on the Rooftop Deck

1514 East Boulevard • Charlotte704.332.9292 • www.thedeckoneast.com

henyou’reready fora romanticnight, specialoccasionor just a

lovelydinnerout,LavaBistro&Bar intheUniversityareawill exceedall yourexpectations.

For starters, the eclectic and colorful interior—featuring deep yellow walls leading down a curvedhallwaytothelavenderinteriorLakeRoom—createacasualyetsophisticatedatmosphere.Colorfulartwork,wrought-ironwine lockersandaviewofaglisteninglakeaddtotheambiance.

Uniquechandeliershanginthemaindiningarea,entryandupstairsinanotherprivatediningspace.Thesecond-floordiningroomismorelikeabalconythanasecondfloor,providingaspacious feelevenwhen45 are seated for lunch or dinner. The Lake Room

lava bistro & bar has exotic feel, delecta ble cuisine

w

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dipping trio with lobster beer, pimento cheese and pesto hummus served with grilled flatbread

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holds20and featuresdrapes thatcanbedrawn tomaketheareaprivate, thepatioaccommodates100forcocktailpartiesand thebakeryprivatespace isavailableforaseateddinnerof30.

WhileLavaBistro’s interiorhasan internationalambiance,themenuisout-of-the-ordinary Americanfare, with several dishesthat incorporateSouthernandFrenchelements.

“Youcan’t reinvent thewheel,soIliketotakethebuildingblocksofFrenchcookingandaddaSouth-ern twist,” saysExecutiveChefJosephCornett.“Iliketo pair flavors that aren’ttraditionallyputtogether.

“Of course you haveto start with high qualityproducts,” he adds, “like

vegetablesfromthelocalfarmer’smarket.”Themarinatedtomatosalad,forinstance,isacorn-

meal fried tomatostuffedwithmarinatedheirloomtomatoesandfetacheese.EquallytastyistheCobbsalad,madewithromaine,pepperoni,bleucheese,blackenedchicken,cherrytomatoes,hard-boiledeggandavocadoservedwithcilantrovinaigrette.

Thestaff isknowledgeableandaccommodating

whenassistinginchoosingawine;theLouisMartiniCabernetandPonellePinotNoirby theglasswereboth dry selections and excellent choices for ourmeal. Lava Bistro has an extensive selection ofwinestochoosefrom,alongwithdomestic,draftandimportedbeers.

Thereisalsoamenuofspecialtycocktails—theWatermelon Splash with Smirnoff vodka, Sprite,cranberry and watermelon puree, the UniversityMartini, asimpleandsweetmixtureof freshrasp-berry puree and Belvedere vodka, and the BlackRaspberryJulep,whichisnotyourtypicaljulepwithBelvedereBlackRaspberry,simplesyrup,mintandfreshraspberries.

Thecrabcakeappetizer isexceptional,filledwithlargelumpsofcrabinlieuoffiller,searedontheoutsideandincrediblymoistinside.Itwasservedwithroastedredpeppercoulisandarugulawithtruffleremoulade.

Thetunaputtanescaissushigradetunatossedintomatoes,kalamataonions,capers,spinach,anchoviesand oregano, topped with fettuccini. All the tunadishesareexcellentchoices,becausethetunaissomeofthefreshesttobefound.OwnerRalfSchnabelrunshisfamily’sfleetoflong-linetunaboatsfishinginandaroundtheCaribbeanandAtlanticOceans.

“Itcomesfromtheseatothetablein48hours,”saysAndreaJones,directorofsalesandmarketing.

The farm-raised New Zealand lamb chops aregrilled to perfection—medium rare—and melt in

“You can’t reinvent the wheel, so I like

to take the building blocks of French

cooking and add a Southern twist. I like

to pair flavors that aren’t traditionally

put together.”

above: cobb salad; opposite

seared tuna with seaweed

salad and marinated

tomato salad

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yourmouth.Theyareaccompaniedbypistachioricepilafandblueberrycompote,auniquecombinationoftastes,whichCornettreferstoas“sweetandsavorywitheachbiteoflamb.”

Eachselectionisaworkofart,servedonalargeclearorcobaltblueglassplate.

Cornett, a native of Ten-nesseewhoattendedSullivanUniversity in Louisville, KY,accredits his immaculate pre-sentations tohis timeworkingat theBrownHotelunderJoeCastro.“Youeatwithyoureyesbeforeyoutakeyourfirstbite,”heexplains.Hespenta lotoftimetraveling toGreece, Italy,SwitzerlandandFrance,whichhesaysgavehimopportunitiestoexperiencevariouscookingmethods.

The restaurant’s superiorattentiontodetailcanbeattributedtoSchnabel,whoisGermanandwasraisedinCaracas,Venezuela.Hetookaninterestinthehospitalityindustryatanearlyage.Aftergraduation,hedecidedtoembarkonhisdreamandattendedtheLesRochesBlucheHotelMan-agementSchool inSwitzerlandwherehegraduated

withadegreeinhotelandrestaurantmanagement.LesRochesisamongthetopthreehospitalitymanagementschoolsintheworldforundergraduatestudies.

Schnabelworkedasfoodandbeveragemanagerfor Intercontinental Hotels in Venezuela for fiveyears.Duringhistimethere,hemethiswife,Maro,anddecided toventureoutonhisown.HestartedhisfirstrestaurantinVenezuelawhilealsooperatinghis family’s long-line tunaboats,acompanyhestilloperatesfromCharlotte.

In2008,Schnabelandhiswifedecided tomovethefamilytoCharlotteforabetterlifestyleandedu-cationforhistwochildren.HepurchasedLavaBistro&BarinFebruary2009.

“Thereisnosubstituteforquality.Weusethehighestqualityfoodwecanget,especiallytuna.Wegetitwhentheboatscomein,”hesays.Schnabelalsopointsoutthat the tuna is caughtwithhooks,which ismoreenvironmentally friendly; that way the tuna aren’thauledupinbignetswithotherfishthataredestroyed.

“Somerestaurantswillgetpre-madeorcheaperingredients;weusenofrozenproducts,alloursauces,soupsandstockaremadein-house,”headds.

Afterawonderfulmealyouhaveachoiceofseveraldesserts, includingarichhouse-madebrowniewithvanillaicecream,cheesecakewithsaltedcaramel,orthepopularstrawberryshortcakemadewithasweet

“There is no substitute for

quality. We use the highest quality

food we can get, especially tuna. We

get it when the boats come in.”

citrus biscuit soaked in Grand Marnier and orangezest,thensmotheredinfreshstrawberriesandchantillycream.Thetopofthebiscuitcapsoffthedessert.

Lavahasrecentlylauncheditsnewsummermenuwith unique salads like the salmon BLT, tofu andstrawberrysalad,crabcakeandMonteCristosand-wiches,and theSeafoodMeritage,acombinationofshrimpcocktail,marinatedtuna,crabcakesandtruffleremoulade,allofwhichremainpopularchoices.Thereareseveralpaninis fromwhich tochoose includingturkey, ItalianandCaprese.Entrées like thesalmonteriyakiandshrimptortelliniarealsohits,oryoucanbuildyourownburger.

LavaBistroistheperfectplaceforacorporatedinneror intimate outing with private dining rooms anduniquesettingsforhostingaone-of-a-kindevent.TherestaurantalsofeaturesMeltDownWednesdayswithlivemusic,drinkspecialsandsmallplates,liveenter-tainmenteveryweekendonthepatio,andamonthlywinedinner,justtonameafew.

Whetherit’saromanticeveningfortwoorabusinessgatheringfor50,restassuredyoucan’tgowrongwiththedelectablecuisine,tunaentrées,medium-rarerackof lamborfiletmignontoppedwithpimentocheeseservedwithablistered tomatosalad.Regardlessofyourchoices,youwill surelyhaveanextraordinarydiningexperienceatLavaBistro.Estrawberry shortcake with fresh strawberries and chantilly cream strawberry shortcake with fresh strawberries and chantilly cream owner ralf schnabel and executive chef joseph cornett relax on the patioowner ralf schnabel and executive chef joseph cornett relax on the patio

lava bistro & bar

8708 jw clay boulevard | 704.549.0050www.lavabistro.comcrab cake with roasted red pepper coulis, arugula & truffle remouladecrab cake with roasted red pepper coulis, arugula & truffle remoulade

strawberry salad

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32 J u ly • Augu st 2 0 1 0 ep icurean char lo t te food & wine ��vo lume 2 • i ssue 4 www.ep icureancharlotte.com

cozy, rustic-chic wine bar featuring fresh fun food and funky wood pieces

231 n. tryon street • charlottep 704.376.VINE • f 704.376.2929

www.thewoodenvine.com • thewoodenvine@aol.com

places to go people to see

Epicurean Charlotte Food and Wine magazine hasanallnewwebsite!Visitusatwww.epicureancharlotte.com forup-to-dateinformationoneventsandnewsaroundtown,andbecomeourfriendonFacebook!

LaVecchia’s Seafood Grille willbemovingfromtheircurrentlocationtotheformerCityTavernspacedowntownonthecornerofE5thSt.&S.CollegeSt.JAXBackstreetTavernwillmoveintotheoldLaVecchia'slocationinOctober.704.370.6776 • www.lavecchias.com

Lebowski’s Neighborhood GrillonEastBoulevardwelcomesCaineAyers,formallyofFoskoskiesOnShamrockandPewterRose,astheirnewkitchenmanager.BesuretocheckouttheirnewSundayBrunch.704.370.1177 www.lebowskisgrillandpub.com

Taco Mac,aneighborhoodpubwithlocationsthroughouttheSoutheastthatspecializesindeliciousfood,greatatmosphereandworld-classbeer,willbeopeninginPiedmontRow.Welcomeaboard.www.tacomac.com

Château NoirhasannouncedplanstobringtheirCulinary Education Tour toCharlotte.Thiseventservesasanopportunitytonetworkwithprominentculinaryindustryprofessionalswhileupliftingtoday’syouthtolearnmoreaboutaperspectivecareerintheculinaryfield.TheCulinaryEducationTour2010willtakeplaceonSaturday,August7th,atFreedomHall(ThePark)onIndependenceBoulevardfrom10a.m.to4p.m.Admissionforages19andupis$5.704.782.5811 chateaunoirllc.com/tour2010/

CharlottewinemakerTerryMillerofD’Vine Wine Caféhaswonagoldmedalforhis2007Bourdeaux-styleblendaswellasabronzemedalforhis2008LodiSangioveseandhis2007Zinfandel/Cabernetblend.CongratulationsTerry!704.369.5050 • www.dvinewinecafe.com

Kalu Asian Kitchen isnowopen.Thisdramatic restaurant, located in the 505Buildingatthecornerof6thSt.&NorthCaldwell, is steeped in Asian culture,designandtheauthenticcuisineofJapan,China and Korea, where Chef BryanEmperorlived,cookedandtrained.704.910.4877 • www.kalunc.com

IntheMay/Juneissue,wemistakenlyputinthewrongphonenumberandwebsitefortheThe Wooden Vine onNorthTryon.Apologiesfortheconfusion.Thecorrectinformationis:704.376.8463 • www.thewoodenvine.com

MatthewPerafromThe Liberty istheprouddaddyofababyboy.CongratulationsMatt!704.332.8830 www.thelibertycharlotte.com

After80plusyearsinthebusiness,Reid’s Fine Foodshasclosed.Theyarecurrentlyinnegotiationstorelocate,andwillcontinuetooffertheiraward-winninggiftbasketsandpersonalservicebyphoneandonline.800.998.9855 • www.reids.com

Noble’s RestaurantonMorrisonBoulevardwillcloseinAugustastheyprepareforamoveandfinalizedetailsfortheirnewlocation.704.367.9463 www.noblesrestaurant.com

july august04 Red, White and Boom CometoMemorialStadiuminCenterCity foraspectacular4thofJulycelebration!The showbeginsat9:30p.m.(weatherpermitting). www.charlottecentercity.org

16- Queen’s Feast Enjoyaculinaryextravaganzaduringthis 10-daycelebrationofCharlotte’srestaurant scene.Eachparticipatingrestaurantwilloffer aspectacularthreecourse,prixfixedinnermenu foronly$30perperson(excludingtax&gratuity). www.charlotterestaurantweek.com

24 Caribbean Festival & Parade Thisfamily-orientedannualculturalevent featuresliveentertainment,educationalwork shopsandauthenticCaribbeancuisine.The paradeshowcasescolorfulhandmadecostumes, steelpanmusicandtraditionaldanceperformances. www.charlottecaribbeanfestival.com

30- 24 Hours of Booty Supportthemorethan1,200ridersasthey participateinthis24hourcyclingeventto raisemoneyforcancerresearchandsurvivorship. www.24hoursofbooty.org

06 First Friday Gallery Crawl Enjoyplentyofmusic,foodandbeveragesas youexploreSouthEnd’sbusinesses,restaurants andgalleriesinthismonthlyevent. www.findyourcenter.com

13 Movies in the Park Spendasummereveningsittingunderthestars, hangingoutwithfriendsandneighborswhile watching‘Monstersvs.Aliens’atFreedomPark. www.watershedcharlotte.com

20- Biltmore Flower Carpet Discoverthedramatic,one-of-a-kindflowercarpet asBiltmore’sgardenexpertsweavetogether thousandsofcolorfulplantsintoavividliving carpetontheSouthTerraceofBiltmoreHouse. www.biltmore.com

21 Shelton at Sunset Concert Featuring The Embers Enjoygoodfoodandwinewhilelisteningtothe soundsoflegendarygroupTheEmbersona BlueRidgeMountainhillsideatNorthCarolina’s largestfamily-ownedvineyard. www.sheltonvineyards.com

sept.12

through the grapevine

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scene around town

charlotte wine & food big bottles & blues event

celebrating the new sunset grille

lefttoright:TomDuncan,OwnerJDDuncan,Rachelle

Pacholski,MelanieTritten

"

"

enjoying music at alive after five—piedmont row

lefttoright:seated—CindyMorosini,DarlaBarker;standing—BrendaRoss,

L.Polite-Coleman

enjoying the nice weather at dolcetto wine room

lefttoright:JimRuggles,BrookeRuggles,GinnyComly,MelindaEdge,

BrannenEdge,JohnComly"" media private event

at georges brasserie

lefttoright:SharonBalas,OwnerGeorgeBakatsias,DanaRosenbaum,SpencerKirkman,LizAlley

kicking off red bowl’s water to wine

lefttoright:LarryFreeman,HarveyAuger,AlexanderClarke(USArmy),ReginaldIvey(USArmy),JohnFalkenburg(PresidentNC

USO),MegGrady,MichaelLangley,SeanMcCormack,BarbaraHatchens(squatting)

"

"

lefttoright:TomBillotto,WinemakerBobFoley,LindaSeligman,MichaeleBallard,PattyDelBello,CraigBrown

doNNa bise

34 www.ep icureancharlotte.com vo lume 2 • i ssue 4 ��ep icurean char lo t te food & wine J u ly • Augu st 2 0 1 0

36 J u ly • Augu st 2 0 1 0 ep icurean char lo t te food & wine ��vo lume 2 • i ssue 4 www.ep icureancharlotte.com

local flavor

enjoy the flavors of summer with these savory treats

ingredients:•1shreddedrawmango•2to3Thaichilipeppers (ground)•4to5tbsp.limejuice•3to4tbsp.sugar•3to4tbsp.fishsauce•½cupthinlysliced redonion•¼cupmintleaves

•½cuptoastedcashew nuts•4grilledjumboprawns•5oz.grilled,sliced chicken•2tbsp.Thaisweetchili sauce(Chef’schoice: MaePloyBrand)

spicy thai mango saladdeejai thai restaurant

ingredients:•2limes•freshmint•soda•rose’smojitomix

•pomegranateliquor orpomegranatejuice•lightrum• ice

pomegranate mojitothe deck

dilworth/ southend

The Common MarketTheCommonMarketisyourstopforeclectic,neighborhood convenience. A moderntwiston thegeneralstore,TheCommonMarketoffers freshdelisandwiches,coldbeer,knicks&knacksandagreatselectionofwineforeverypricerange.704.332.7782 • www.commonmarketclt.com

The DeckTheDeckisthefirstofitskind,offeringfreshseafoodandhandcraftedexoticcocktails.Featuringdailyfishspecials,oystersonthehalfshell,handcutfrenchfries,homemadefrozencustardandfreshsqueezedjuices.704.332.9292 • www.thedeckoneast.com

Lebowski’s Neighborhood Grill LocatedintheheartofDilworthonEastBlvd.,Lebowski’shasquicklybecometheplaceforfriends,familyandneighborstomeet, offering an array of salads, sand-wiches, burgers and dinner specials aswellasgoodwineandcoldbeer.704.370.1177 • www.lebowskisgrillandpub.com

The LibertyThisAmericanGastropubfeaturesanaffordablemenu,20craftbeersontap,30winesbytheglassandCharlotte’smostcomfortablebar.Jointhemforlunch,brunch,dinner,latenightorin-between.704.332.8830 • www.thelibertycharlotte.com

southpark

Arthur’s Wine ShopConveniently locatedinBelkatSouthParkshoppingmall,Arthur’shasbeenservingtheCharlottecommunityforover30years.Theyspecializeinhard-to-findwines,special-tyfoods,giftbasketsandcateringservices.704.366.8610 • www.arthurs-wine.com

Barrington’s RestaurantBruceMoffettbringsculinarysophisticationto the area with his highly imaginativecuisine. Meals are served in an intimateatmospherebyskilledserverswhoknowthewinelistaswellastheydotheirownnames.704.364.5755 www.barringtonsrestaurant.com

Brio Tuscan GrillBriooffersitsguests‘LaDolceVita.’Thefoodis all simply prepared using the finest andfreshest ingredients.Themenu’semphasisis on prime steaks and chops, homemadepastaspecialtiesandflatbreadspreparedinanauthenticItalianwood-burningoven.704.571.4214 • www.brioitalian.com

Café Monte French BistroThisFrenchbakeryandbistrohasadelec-table dish for everyone, offering Frenchfare along with freshly baked Artisanbreads,paindecroissantsandcrêpes.Openeverydayforbreakfast, lunchanddinner.704.552.1116 • www.cafemonte.net

Dolcetto Wine RoomDolcettoWineRoomischicandtrendy.Enjoywinesbytheglassorbottle,alongwithartisanalcheeses,appetizers,desserts,saladsandsandwiches.Outdoorpatioseat-ingistheplacetowatchthecrowds.704.295.1111 • www.dolcettowineroom.com

The Wine Shop at Foxcroft AmostenjoyablewinelearningandshoppingexperienceawaitsyouatTheWineShopatFoxcroft.EnjoyaglassorbottleofwinewhileyousnackongreatfoodpreparedbyChrisZion.704.365.6550 • www.thewineshopatfoxcroft.com

Zebra Restaurant & Wine Bar Zebraoffersaworld-classdiningexperience.From their 800-bottle wine list and fourdiamondaward-winningservicestaff,totheàlacarteandnightlygastronimiquegrandtastingmenu,ZebraconsistentlydeliversthebestCharlottehastooffer.704.442.9525 • zebrarestaurant.net

noda

Crêpe Cellar Kitchen & PubThoughtfulcombinationsofeverydayEuropeancuisineandneighborhoodAmericanpubfareboastingavarietyofmenuoptionsincludingsavoryandsweetcrêpes,sandwiches,salads,Frenchbreadpizzas,Europeanentrées,carafesofwineandFrenchpresscoffee.704.910.6543 • www.crepecellar.com

midtown/ myers park

Deejai Thai RestaurantEachdishatDeejaiispreparedwithfreshingredientsbyThaichefsusingrecipespasseddownfromgenerations.WineandbeeriscarefullyselectedtocomplimentthespicesandsaucesinThaifood.704.999.7884 • www.deejaithai.com

Pasta & ProvisionsCharlotte’sprimoItaliangourmetfoodstorefeatureshomemadepasta,sauces,oliveoils,importedanddomesticcheeses,etc.,andahugeselectionofItalianwines.704.364.2622 • www.pastaprovisions.com

Terra RestaurantThisintimatebistro’scasualatmosphereisperfectfordiningwithfriends,co-workersandfamily.Thecreativemenufeaturesawidearrayofgreatselections,alwaysmadefromthehighestqualityingredients.704.332.1886 • www.terracharlotte.com

uptown

The Wooden Vine on TryonUptown’s newest wine bar features anupscale tapas menu, a delightful selectionofwinesby theglassorbottleandacozyambiancehighlightedbyhand-carvedwooddecor.TheWoodenVinealsohostsbi-weeklywinetastingsandprivatewineevents.704.376.VINE • www.thewoodenvine.com

ripe for the picking

Peelthegreenmangoandshredwithazigzagpeeler.Mixgrilled,slicedchickenandgrilledprawnswithsweetchilisauceandkeepsmallamountofsauceonthesideforgarnishing.Mixallingredientstogether(forbestresults,useyourhandtomix).Serveongreenleaflettuce.

Muddletwolimesandthreetosixsprigsofmintinaglass.(Tomuddle is tocombine ingredients,usually in thebot-tomofamixingglass,usingamuddler.)Add ice,¼ to½ounceofpomegranateliquor(orpomegranatejuicesuchasPOM),1¼ounceslightrumand2ouncesofRose’smojitomix.Shakeandpour intoaCollinsglass.Addasplashofsoda.Servechilled.

38 www.ep icureancharlotte.com vo lume 2 • i ssue 4 ��ep icurean char lo t te food & wine J u ly • Augu st 2 0 1 0

8707 jw clay boulevard • charlotte www.lavabistro.com • 704.549.0050

monthly wine dinnerslive music every weekend

meltdown wednesdays$3 premium drafts

$4 premium well drinks

University City’s Premiere Dining Experience

eclectic american cuisine • huge patio extensive wine list • contemporary setting

plaza/ midwood

The Common MarketTheCommonMarketisyourstopforeclectic,neighborhood convenience. A moderntwiston thegeneralstore,TheCommonMarketoffers freshdelisandwiches,coldbeer,knicks&knacksandagreatselectionofwineforeverypricerange.704.334.5991 • www.commonmarketclt.com

park road/woodlawn

Good Food on MontfordWithafocusontheextensiveuseoflocalandorganicproductscombinedwithcom-fortablyhumbledécor,theresultcanonlybedescribedasGoodFoodonMontford.704.525.0881 • www.goodfoodonmontford.com

Total Wine & More–Park RoadThewinesuperstoreoffersahugeselectionoffinewinesatdynamiteprices.Choosefromeverydaywinesorsomeof thewineworld’smostreveredlabels.Manyselectionsofbeersandgift itemsarealsoavailable.Tastingsandclassesareoffered.704.295.9292 • www.totalwine.com

university/ matthews

La Isla Cuba RestaurantSpecializinginalltheunforgettableflavorsofCuba,LaIslafeaturesauthenticCuban&porksandwiches,shreddedbeef,cro-quettes,famousCubanpizza,pastries,TresLechecake,icecreamandCubancoffee.704.846.4752

Lava Bistro & BarCasual,upscalediningintheUniversityarea.featuringeclecticAmericancuisineincludingsushigradetuna,anextensivewinelistandcontemporaryatmosphere.Theiroutdoorpatiooffersanexpansiveviewofthelakeandanunforgettableexperience.704.549.0050 • www.lavabistro.com

Total Wine & More–MatthewsThewinesuperstoreoffersahugeselectionoffinewinesatdynamiteprices.Choosefromeverydaywinesorsomeof thewineworld’smostreveredlabels.Manyselectionsofbeersandgift itemsarealsoavailable.Tastingsandclassesareoffered.704.849.2022 • www.totalwine.com

Total Wine & More–UniversityThewinesuperstoreoffersahugeselectionoffinewinesatdynamiteprices.Choosefromeverydaywinesorsomeof thewineworld’smostreveredlabels.Manyselectionsofbeersandgift itemsarealsoavailable.Tastingsandclassesareoffered.704.714.1040 • www.totalwine.com

ballantyne/stonecrest

The Blue TajLocatedinBallantyneVillage,TheBlueTajisasiblingrestauranttoCop-perRestaurantinDilworth.Itofferseclectic,modernIndiancuisine.704.369.5777 • www.thebluetaj.com

D’Vine Wine CaféCasual,relaxedenvironmentwithtwoseparateloungeareasfeaturing35winesbytheglassandover500winesforretail.Themenuisfocusedongourmetsmallplatesatreasonableprices.704.369.5050 • www.dvinewinecafe.com

Johnny’s Red BowlFeaturingafull-servicebarandAsian-inspireddishes,eachdishishandcraftedandpreparedwiththefinestandfreshestingredients.Boastsacreate-your-ownstir-frybarandaward-winningSushibar.704.814.7777 • www.redbowlusa.com

The Q ShackTheQShackistheoneplacewhereNorthCarolinians,TexansandevenMid-Westernersfeelrightathome.Thesecretliesintheirspecialrecipesandon-sitebarbequepits,whereallofthemeatsareslowcookedandsmokedtoperfection.704.542.5959 • www.qshackclt.com

Rudy’s Italian Restaurant & BarThisneighborhoodItalianrestaurantboastsacasualatmosphere,friendlypricesforfoodandbarandgreatfood.704.544.4949 • www.rudyscharlotte.com

huntersville/ mooresville

Total Wine & More– HuntersvilleThewinesuperstoreoffersahugeselectionoffinewinesatdynamiteprices,fromeverydaywines tosomeof theworld’smostreveredlabels.Avarietyofbeersandgift itemsarealsoavailable.Tastingsandclassesoffered.704.895.6115 • www.totalwine.com

613 Providence Road • Charlottep. 704.333.7884 • f. 704.333.7793Mon-Fri: 11-3, 5-10; Sat-Sun: 5-10

www.deejaithai.com

DEEJAIthai restaurant

Authentic Thai cuisine made with only the

freshest ingredients

Quick Lunch Service!

Street-sidecovered,

heated patio

S

h

w w w. L e b o w s k i s G r i l l . c o m1524 East Blvd Charlotte, NC 28203 704-370-1177

7 D a y s a We e k 11:00 a m - 2:00 a m

LOCALLY OWNED & OPERATED

New Menu!I n c l u d i n g D a i l y L u n c h

S p e c i a l s u n d e r $ 6 ,N a c h o s & H o m e M a d e

D i n n e r E n t r e e s !

The classic neighborhood grillthat truly abides!

Quick

7 D a y11:00

LOCALLY O

NeI n c l u d

S p e cN a c h o

D i n10 Signature White Russians & Martinis F R I D A Y$4 House Vodka$5 Glass of Wine

7822 Fairview RoadCharlotte, NC 28226704.364.5755 barringtonsrestaurant.com

Good Food on Montford 1701 Montford Drive Charlotte, NC 28209704.525.0881goodfoodonmontford.com

Committed to LocalCommitted to Independence

Committed to Excellence

A Charlotte Tradition...

New in Town...

A Moffett Restaurant Group, LLC

45 wines by the glass. 400 by the bottle.Daily Drink specials. no corkage fee.

half-price appetizers Mon-fri 4:30-6:30

4625 Piedmont Row Drive, Suite 1115D, Charlotte

704-295-1111 DolcettoWineRoom.com

4720 Piedmont Row Drive | Suite 150 | Charlotte, NC 28210 | phone: 704-571-4214 or 888-45-BRAVO | www.BrioItalian.com

545-b providence road • charlotte, nc 28207www.terracharlotte.com • 704.332.1886

TERRA