ny shoppe join the crowds who’ve already discovered this neighborhood shoppe sweet potatoes: not just for thanksgiving anymore gone fishin’ to clean catch new year’s resolutions and wine— a match made in heaven epicurean charlotte food & wine januaryjanuary •• february 2011 2011 GREATGREAT CUSTOMER CUSTOMER SERVICE SERVICE • •INCREDIBLE INCREDIBLE SELECTIONSELECTION • • LOWEST LOWEST PRICES PRICES contents GREAT CUSTOMER SERVICE • INCREDIBLE SELECTION • LOWEST PRICES

14 sweet potatoes: not just for thanksgiving anymore

new year’s resolutions 22 and wine—a match made North Carolina’s in heaven LOWEST PRICES 8,000NoWINESrth• 1,000 Ca BEERSrol i•nANDa MORE’s North Carolina’s gone fishin’ to clean catch LOWEST PRICES PRICES 18 LOWEST8,000 WINES • 1,000 PRICES BEERS • AND MORE the new york butcher The Best Wines on8,000 Earth.WINES • 1,000 BEERS • AND MORE 26 shoppe debuts to crowds The Lowest Prices Anywhere. TheTheTotal BestWine Best & More isWines likeWines no other store onyouon have Earth. Earth.ever visited. TheEach of ourLowest stores carries over Prices 8,000 different Anywhere.wines and 1,000 beers. TheWith almostLowest 70 superstores, wePrices have the buying powerAnywhere. to bring you the best in each issue Total Wine & More is like no other store you have ever visited. winesTotal Wineat the best& More prices.is likeOur wineno other team store is the youbest have trained ever in the visited. industry. JustEach think of of our them stores as tourcarries guides, over guiding8,000 different you through wines the and great 1,000 winebeers. regions. Each of our stores carries over 8,000 different wines and 1,000 beers. 06 ripe for the picking 32 through the grapevine TheyWith are almost committed 70 superstores, and dedicated we have to bringing the buying you power the Total to bring Wine youExperience the best™ . beer and wine picks for the new year news & gossip within the With almostwines at70 the superstores, best prices. weOur have wine theteam buying is the bestpower trained to bring in the you industry. the best charlotte epicurean scene Come see why we’re America’s Wine Superstore ®. 08 uncorked winesJust at think the bestof them prices. as tour Our guides, wine guidingteam is you the through best trained the great in winethe industry.regions. the emperor’s new clothes: 33 places to go, people to see a calendar of local events Just thinkThey areof them committed as tour and guides, dedicated guiding to bringing you through you the Totalthe greatWine Experiencewine regions.™. new food and wine pairings seats & eats scene around town ™ 10 34 They are committedCome and dedicatedsee why we’re to bringingAmerica’s youWine the Superstore Total Wine®. Experience . miró soothes the rushed and weary take a look at who’s been out South Charlotte Charlotte-University Matthews with traditional spanish cuisine and about Come see why we’re America’sPromenade Wine on SuperstoreGrand Promenade®. Crossings Shopping Providence Phase II Center 12 juicy morsels 36 local flavor score a touchdown with super bowl enticing entrées for the new year Charlotte Huntersville beer and cheese pairings www.totalwine.com ParkSou tTowneh Cha Villagerlotte ChaBirkdalerlotte-U Villageniversity Matthews 37 ripe for the picking Promenade on Grand Promenade Crossings Shopping 13 juicy morsels hot spots in and around town Providence Phase II Center chocolate: the food of love? 39 words to live by SouthChCahrlaortltoette ChaHrulonttteer-sUvinllieversity Matthews www.totalwine.com PromenadePark Towne Village on GrandBirkdale Promenade Village Crossings Shopping Providence Phase II Center volume 3 • issue 1 www.epicureancharlotte.com  Charlotte Huntersville www.totalwine.com Park Towne Village Birkdale Village

ripe for the picking

Monte Smith of Café Monte French Bill Ryan of Clean Catch Market Rudy Amadio of Rudy’s Italian Restaurant Jai Budsri of Deejai Thai Restaurant Bistro & Bakery is recommending is drinking the 2008 Landmark Overlook is enjoying the 2006 Casale Del Giglio is enjoying the warmth of Cline 2009 the 2004 Beaucanon Estate Trifecta. Chardonnay with his . Shiraz Lazio IGT for the winter months. Cashmere. Glass $14.00; Bottle $58.00 Bottle $25.99 Glass $10.00; Bottle $38.00 Glass $8.00; Bottle $30.00 Dark cherry and berry aromas accented by This wine exhibits baked pear and apple Deep ruby red in color with violet nuances, Scents of red fruit, spice and cedar announce notes of cedar, dark chocolate and spicy vanilla notes with lemon custard and sandalwood the promise of black currant, blueberry, themselves on the nose of this tantalizing are attributed to the use of French oak. A sip aromas and a hint of anise. In the mouth, wild cherry, black pepper, cinnamon and Mourvèdre, Grenache and Syrah blend. reveals its French styling, with elegant red the wine adds orange blossom and toasted cardamom on the nose is amply fulfilled on The vibrant, silky fruit is medium-bodied cherry, raspberry and rhubarb fruit. Lean, almond notes. The rich texture is comple- the palate. Warm and luscious, but supported with a long middle and lightly tannic finish. silky tannins and bright acidity linger on the mented by crisp acidity, leaving a long by fine tannins, all the fruit and spice of this palate throughout the prolonged finish to It has character and class, much like its name. red return in the lengthy finish. balanced finish. This wine begs to be develop nuances of spice, tobacco and mocha. consumed with fresh seafood.

Katy Kindred of Good Food on Montford Terry Miller of D’Vine Wine Café is Rob Rondelez of The Common drinking the 2009 Novy Willamette says the 2008 Cos Sicilia Nero di Lupo Thierry Garconnet of Terra Restaurant Market is enjoying the 2008 Valley Blanc de Noir. Nero d’Avola is perfect for the chilly days. is raving about the 2006 Tenuta la Verasol ‘Tn’ Tempranillo from Bottle $24.98 Bottle $52.00 Meridiana Barbera d’Asti Vitis. the Navarra region. Bottle $40.00 Bottle $11.99 Possessing some of the midpalate weight The Nero di Lupo is unfiltered 100 percent and richness of Chardonnay but with Nero d’Avola. Fermented in stainless steel This 100 percent Barbera is bright ruby red A vibrant dark ruby color with a hint exceptional acidity, the nose on this wine, and aged for a further 24 months in a cask, it in color, confirming the freshness. Vineous of violet, this wine boasts a loud, mas- however, is a bit more exotic, with hints of has remarkable finesse with rich fruit flavours to the mouth, it boasts an intense and fruity sively fruity nose of amplified blackberry orange and cherry fruits. That, combined balanced by flinty notes. This distinctive and nose with hints of fresh fruits and cherries. and boysenberry and gobs of straightforward, ripe, with the weight and fruit flavors, ultimately elegant wine reveals a high-toned red fruit Balanced, harmonic and supple, it is the ideal slightly tangy fruit. Some minerality makes itself makes it its own uniquely wonderful wine. character to contrast the deeper flavors of accompaniment of the whole meal. known in the back of the mouth. Low acid, soft preserved plum and menthol. and full-bodied.

Maura Howe of Brio Tuscan Grille is talking up the 2007 Bleasdale Mark Virgili of Total Wine is spreading ‘The Broad-Side’ blend. the word about the 2007 Domaine Chante Glass $9.25; Bottle $29.00 Cigale Côtes du Rhône Vieilles Vignes. Fifty-three percent Shiraz, 42 percent Bottle $19.99 Cabernet Sauvignon and 5 percent Malbec, This Grenache, Carignan and Syrah blend this blend is ruby-red in color with spicy is ripe but focused, featuring a lush, velvety Voted cherry and dark berries on the nose. Juicy mouthfeel caressing the fig, crushed currant “Your Escape from Best of the Best raspberry and blueberry flavors are firmed and dark plum fruit, all laced with black tea, Brunch the Everyday”™ By Charlotte Magazine by dusty tannins and boosted by tangy acidity. spice and bittersweet cocoa hints. Smooth and generous, spice notes build on Café Monte French Bakery and Bistro is known for offering the gently sweet, persistent finish. affordable, high quality French fare, exquisitely prepared to order. Classic French country favorites served all day include fresh pastries, salads, sandwiches, quiches and crêpes as well as a full Erik Carpenter of Georges Brasserie is breakfast menu. In addition, enjoy our bistro service, featuring Tommy George of Pasta & Provisions enjoying the 2008 Chappellet Mountain , and pommes frites, rotisserie chicken and other is drinking the 2006 Frescobaldi Cuvée Napa Valley Bordeaux blend. specialties served in a casual and comfortable European setting. Nipozzano Chianti Rufina Riserva. Glass $14.00; Bottle $55.00 Café Monte French Bakery and Bistro’s commitment to using Bottle $21.99 only the highest quality ingredients served fresh at an exceptional Vibrant and harmonious, this wine displays value for our customers makes quality French food accessible to all. Bon Appétit! In the glass, this wine has an impressive the complexity of a classic Bordeaux blend, with all the appealing richness of great Cali- Brunch, Lunch and Dinner : : Catering : : Bakery : : Patio brilliance in its deep, purple-edged ruby Private Dining : : Bridal Showers : : Rehearsal Dinners red color. Shows sweet blueberry notes, fornia winegrowing. The nose offers notes On- and Off-site Catering : : Breakfast Meetings with mineral and lilac. Full-bodied, this of sun-ripened fruit and spice. On the palate, Mon - Thur 9am - 10pm : : Fri & Sat 9am - 11pm : : Sun 9am - 3pm wine features fine tannins and vanilla and abundant black cherry and cola flavors are www.cafemonte.net : : 6700 Fairview Road supported by soft, rich tannins and a supple Allen Tate Building at Phillips Place : : 704.552.1116 bright fruit flavors. Clean and racy. Locally owned and operated since 2007 texture that leads to a long, satisfying finish.

 january • february 2011 epicurean charlotte food & wine volume 3 • issue 1 www.epicureancharlotte.com  uncorked ports and dessert wines worth checking out Taylor Fladgate Late Bottled Vintage Port Blended from reserves of high-quality, full-bodied the emperor’s new clothes by nikitas magel wines from a single vintage, the Taylor Fladgate is deep purple in color with intense, jammy fruit new food and wine pairings: sweet wines & chocolate flavors and an aromatic nose of berries, vanilla and a touch of walnut.

’m a person of strong opinions, which I frequently any clothes, folks! And if you really think so, then Fonseca Quinta 10-year Tawny Port i take pleasure in expressing. But when it comes brace yourself while I spew my strong opinion to to wine, I try to exercise caution with that tendency, the contrary. This young port is a russet color with brilliant because I feel that the apprecia- Apart from the fact that very crimson highlights and a fragrant, ripe-fruit tion and enjoyment of wine is a few, if any, wine professionals bouquet. Its smooth, silky texture and subtle oak very personal experience that Among variations of tastes, would agree to such a match, nuances are balanced by a fresh acidity and should only be sparingly pre- styles and approaches, there allow me to explain why the two tannic ‘grip’ that culminate in a long, elegant finish. empted or tainted by ‘expert’ are still some universal, don’t work together. It all boils advice. However, very much down to dryness and acidity, two Quady Electra like art and design, even among often fundamental rules of the handful of elements com- Light, delicate, easy to drink and very refreshing, variations of tastes, styles and prising a wine’s style that dictate about which elements work Quady Electra is delicately sweet, refreshingly approaches, there are still some how it’s experienced on the well together and which crisp and feautes a bouquet of flowers with the universal, often fundamental, palate and how it works when ones, frankly, do not. taste of peach and melon. ‘rules,’ if you will, about which paired with food. elements work well together and This is one of them: Dryness refers to the amount which ones, frankly, do not. This red wine and chocolate of sugar left unfermented, referred Washington Hills Late Harvest Riesling is one of them: red wine and do not work together. to by professionals as residual This riesling features a beautiful, aromatic nose chocolate do not work together. sugar. Red wines of quality of peach and apricot with a hint of botrytis. I can’t say enough about how have no residual sugar and so Concentrated poached pear and ripe apple sick and tired I am of hearing about ‘red wine and are completely ‘dry.’ Without this sugar, a wine is ren- flavors marry wonderfully together on the palate. chocolate’ as if they were some match made in heaven. dered thin and flat on the palate when paired with the The developed, sweet flavors are balanced Well, it’s bologna. The emperor isn’t wearing sugar in chocolate (or any sweets, for that matter). by bright acidity and a clean finish.

As for acidity—well, it doesn’t play well with beautifully. But honestly, even a ruby port will anything sweet. Salty, yes; but not sweet (which is work. The point is the fullness of the wine and the another reason why champagne is a terrible pairing presence of residual sugar. with desserts, because, compared to most full-bodied Other options to pair with chocolate are the light, red wines, it has even more acidity). The take-away sweet dessert wines made with muscat/moscato

allace message here: an acidic drink does not go with grapes (Italy, California) as well as rich, nectar-like a sweet food. Avoid it like the plague, and your ice-wines (Germany, Canada and some northern lberto G A lberto tongue will thank you. Washington state). The point, again, is sugar! The wine must be sweet! Oh, and if you think that sweet So if not Red Wine, then what does work wines must be tacky, cloying or in any way related with Chocolate?... Port! to that abomination called White Zinfandel, then I invite you—implore you—to experiment with the You want a match made in heaven? Then try dessert wine offerings at any quality-driven, small, pairing that chocolate with an aged tawny port, neighborhood wine merchant. Simply go in and ask and you’ll experience a true synergy, the likes of for a recommendation from one of the staff. which dry red wine simply cannot even begin to There’s an entire world of sweet wines out there approach. that are nothing short of transcendent!E Port has residual sugar; as I explained previ- Nikitas Magel is a wine writer based in San Francisco, publishing pieces regularly to ously, that’s crucial. What’s more is that the tawny the online wine magazine Vinterviews.com. He also provides marketing services to the variety has toffee, caramel-like, nutty qualities that wine industry through his company Vinfluent.com. He may be contacted by email at left: ©istockphoto.com/webphotographeer; right: ©istockphoto.com/ right: ©istockphoto.com/webphotographeer; left: compliment chocolate (and chocolate desserts) [email protected].

 www.epicureancharlotte.com volume 3 • issue 1 epicurean charlotte food & wine january • february 2011  seats & eats miró soothes the rushed by zenda douglas and weary with images by ashley blake summerlin traditional spanish cuisine

f incorporating more relaxing moments into a busy as saffron and paprika, as well as fresh herbs. Roasted schedule is on your list of New Year’s resolutions, peppers and tomatoes are also prominent in Spanish i Miró Spanish Grille will be an excellent partner to cuisine. encourage you to keep that promise. Whether you’re not quite so hungry or just want to Spanish culture masters the art of relaxation while prepare your palate for a full dinner ahead, tapas provide helping you find pleasure in everyday activities. It is in that delicious solutions. Tempt your taste buds with sautéed � spirit that Miró offers a respite from the seemingly longer Spanish in a tomato sauce; manchego cheese mir spanish grille hours of American life. Whether you choose a calm-down and prosciutto ; or seasoned artichoke hearts in 7804 rea road #a • charlotte break for lunch, after-the-rush tapas and sangria or a feast vinaigrette, to name a few of the choices. Pair up your 704.540.7374 • www.mirospanishgrille.com of steak, chicken and fresh seafood, you’re in for a true “small meal” with a libation from the list of Miró’s special delight, especially when it’s accompanied by a bottle of martinis and cocktails, complete with a Cuba Libre. Rioja from their excellent wine list. Happily move forward with a traditional gazpacho cut tenderloin topped with roquefort brandy sauce wine can be a part of every lunch and dinner. Miró offers Open since March of 1999, Miró Spanish Grille has soup or the beautiful Ensalada Catalana, with assorted and served with garlic mashed potatoes. The Puerco en outstanding Spanish wines, fine selections from Argentina become a mainstay in the Charlotte culinary landscape. greens and romaine lettuce, roasted pepper, artichokes, Pimienta calls out softly— tenderloin topped with and Chile, as well as some choice California wines. “And The restaurant is located in the Stonecrest at Piper Glen goat cheese and hearts of palm. a cream of three peppercorns sauce. The aroma alone we have the best sangria in town,” says Luong. shopping center, which is right off of I-485 on exit 59. The For the main course, savor traditional Paella could have you choose Zarzuela de Mariscos, a traditional Miró welcomes diners into a simple interior dotted menu is mainly Spanish, with a few dishes from South Valenciana, a delicious combination of , , seafood cooked in a Spanish clay casserole with with the work of surrealist artist Joan Miró. “The America. “Although the cuisines from these regions mussels, clams, calamari and chicken with saffron rice; or shrimp, , calamari, mussels, clams and scallops in atmosphere is somewhere between casual and fine dining are different, they do have similar ingredients, like rice, grilled fresh with sautéed jumbo shrimp in a a tomato sauce. It would, however, be in keen competition and is cozy—not loud—and perfect for both date night beans and the love of spices,” says Tri Luong, owner of light chorizo, tomatoes and thyme sauce. Need comfort with the Chambarete con Jamón—braised oven shank and families,” says Luong. Miró. Spanish food is very flavorful, full of spices such food with your down time? Enjoy the Solomillo, a center with white wine, tomatoes and ham. Banquet and private rooms are available for meetings Lunchtime has its own treasures including Churrasco and special occasions. You can dine in the bar and de Cerdo—seasoned pork tenderloin topped with lounge or simply enjoy the daily happy hour. Personal chimichurri sauce served with wines are welcome (corkage fee black beans and plantains; sautéed applies). Catering from the regular beef tenderloin tips and artichokes “The atmosphere is dinner menu is available for smaller in a sherr y wine sauce; and events. boneless chicken breast topped somewhere between Luong came to the states with sautéed mushrooms in a casual and fine dining and from Vietnam with his family at sherry wine sauce. All are served is cozy—not loud—and the young age of eight. Raised with either white or saffron rice. perfect for both date night in Charlotte, the job he took as a Or, stay true to seafood with a teenager led the way to his culinary fresh salmon fillet topped with a and families.” career. He has worked his way up sun dried tomato basil pesto sauce, from dishwasher at Charlotte’s first served with sautéed spinach or Gambas Mallorquinas, Spanish restaurant, Tio Montero, to becoming a cook, sautéed spicy shrimp with garlic tomato sauce served then the manager—all during the 1980s. Luong attended over angel hair pasta. the University of North Carolina at Charlotte, studying To the delight of vegetarians, Miró offers several business administration. exciting dishes, such as Berenjena Rellena, which is Originally from Mexico, Miró’s Head Chef, Gustavo eggplant stuffed with spinach and cheese, and is served Figueroa, also worked at Tio Montero and has been with with saffron rice. A traditional vegetarian paella is on the Luong ever since. menu, as well as grilled mixed vegetables topped with The top of the New Year is the perfect time to develop chimichurri (Escalivadad) and sautéed fresh vegetables new habits, and learning to relax in the Spanish tradition in tomato basil sauce tossed with angel hair pasta. is a fine one to nurture, with good food and wine, of As in Spain, where food and wine are inseparable, course.E

10 january • february 2011 epicurean charlotte food & wine volume 3 • issue 1 www.epicureancharlotte.com 11 juicy juicy morsels morsels

n Super Bowl Sunday, living rooms and dens o across the country will be converted into all- you-can-eat buffets with chips and dip, pizza and beer. I recently learned from a Slashfood blog post that Ameri- chocolate: the food of love? cans knock back 17 times as much beer on Super Bowl by emma murphy Sunday as they do on an average day. With this statis- tic in mind, I’ve been thinking about what food I might contribute to the Super Bowl party I’m attending. I think that the flavors in beer and cheese jibe in sublimely satisfying ways, so I spoke with Dean & DeLuca’s SoHo cheesemonger, Greg, and asked him for his pairing recommendations. Here’s what he had to say: Pair: 1. Samuel Smith’s Nut Brown Ale with Montgomery’s Cheddar, a raw cow’s-milk cheese from Somerset, England. It has a dense, crumbly texture score a touchdown and an earthy, nutty flavor. with super bowl beer 2. Magic Hat #9 with Abbaye de Belloc, a semi-hard sheep’s-milk cheese from France with a dense, silky texture and hazelnut and cheese pairings and olive oil flavors. The cheese was first made by by emma murphy Benedictine monks of the Abbaye de Notre-Dame de Belloc. Milk from local flocks of sheep was brought to the abbey, where the monks turned it into cheese. 3 . St. Peter’s Organic English Ale top: ©istockphoto.com/Juergen S with Wilde Weide, a firm, organic Gouda cheese produced in Holland from cow’s milk. It has a crunchy, compact texture and spicy/sweet flavors on the palate. ach February, couples celebrate their love by consumption and heightened sexual arousal and exchanging Valentine’s Day gifts like gourmet have found none. 4. Brooklyn Brewery’s Brown Ale e chocolates, flowers and cards. With the holiday just The myth of chocolate as an aphrodisiac with oil-cured Manchego, a firm sheep’s-milk cheese ack; bottom: ©istockphoto.com/ S ean L around the corner, I looked into how chocolate developed because chocolate does contain from the La Mancha region of Spain. Manchego is Spain’s came to be the customary Valentine’s Day gift. tryptophan, a building block of the neurotransmitter most famous cheese export. This cheese is soaked in In my research, I learned that chocolate is more serotonin, which affects mood. When our barrels of olive oil for between 20 and 50 days, for the closely linked to love than it is to Saint Valentine serotonin level is high, we’re happier. But, the purpose of developing fruity flavors. Manchego has because of its supposed effect on the libido. amount of tryptophan in chocolate is too small to a crumbly—but moist—texture. Greg says that this Chocolate is made from the cacao bean, found in have any measurable effect on desire. Chocolate cheese would also be good paired with a pilsner. pods that grow on the trunks and lower branches also contains phenylethylamine (PEA), which ocke; opposite: ©istockphoto.com/ S ilent W of the cacao tree. The fruit pods are nine inches facilitates the release of dopamine, a neurochemical 5. Samuel Smith’s Imperial Stout in length on average and typically contain 30 to 40 associated with pleasure. When consumed orally, with Secret du Couvent, a washed-rind, raw cow’s-milk almond-sized cacao beans. The Aztecs were the first however, PEA is rapidly metabolized, preventing cheese from France that’s made by nuns. It has a smooth, to draw a link between the cacao bean and sexual significant concentrations from reaching the brain fudgy texture and nutty flavors. desire. Emperor Montezuma was rumored to drink and producing euphoria. chocolate in copious amounts before visiting his Bottom line: if chocolate has any aphrodisiacal So with that being said, kick back on Super Bowl harem of women. qualities, they are psychological, not physiological. Sunday and enjoy your favorites beers and cheeses olf However, there is no hard evidence that That being said, it can’t hurt to pick up some bonbons E in whichever way you choose.E chocolate is in fact an aphrodisiac. Researchers or truffles for your better half this Valentine’s Day. have looked for a direct link between chocolate This article originally ran on The Gourmet Food Blog:thegourmetfoodblog.deandeluca.com. This article originally ran on The Gourmet Food Blog: thegourmetfoodblog.deandeluca.com.

12 www.epicureancharlotte.com volume 3 • issue 1 epicurean charlotte food & wine january • february 2011 13 left: ©istockphoto.com/Jack P uccio; right: ©istockphoto.com/ L auri P

weet potatoes aren’t just for Thanks- sgiving anymore. Nor are they just a regional Southern favorite. In fact, sweet potatoes are the latest ‘fad’ food, growing in popularity in Europe and getting their own story in the New York Times this past November. They have even been served at state dinners

atterson at the White House.

According to market research by ConAgra, almost 30 percent of people who eat sweet pota- toes eat them several times a month. Just 12 by bea quirk percent of those who eat them limit their con- sweet potatoes: not just sumption to the holiday season. This increased popularity is driving growth in the sweet potato business while so much of the economy is still in the doldrums. The value of U.S. sweet potato exports more than doubled to $51.4 million between 2005 and 2009. Exports to the for thanksgiving anymore United Kingdom alone were $20.4 million in 2009. The 2010 totals are expected to be even higher.

14 january • february 2011 epicurean charlotte food & wine volume 3 • issue 1 www.epicureancharlotte.com 15 north carolina sweet potato frittata ingredients: • 1 medium sweet potato • 1 sweet, mild onion, such as Maui or Vadalia • 1 green bell pepper • 1 tbsp. vegetable oil • ¾ cup sliced, julienned country ham • 1 tbsp. butter • 6 eggs • salt and pepper to taste Peel the sweet potato and cut into ¼-inch cubes. Blanch the sweet potato cubes in boiling, salted water until ten- der, about 8 minutes. Drain and set aside. Chop the onion and green pepper. Heat oil in an omelet pan and sauté the onion and bell pepper until tender, about 2 minutes. Stir in the cooked sweet potatoes and ham; sauté 1 minute. Add butter to the omelet pan. Beat the eggs and season with salt and pepper. Pour the eggs into the omelet pan and stir with a fork. Cover the pan and cook for about 3 minutes to set the egg. Uncover and place the pan under a hot broiler until the top of frittata is firm, about 1 minute. Loosen the frittata with a rubber spatula and slide onto a serving plate. Serve hot or at room temperature.

Recipe by Chef David Roland of The Grove Park Inn Resort in Asheville and courtesy of the NC Sweet Potato Commission.

This is great news for North Carolina, which pro- low on the glycemic index, making it popular among to purchase equipment to speed production. north carolina's favorite sweet duces about 47 percent of the country’s sweet potato diabetics and dieters. Both Weight Watchers and the “Sales have been wonderful, and we are working potato pie crop, expected to reach two billion pounds last year. South Beach Diet recommend eating sweet potatoes, on four other products that use sweet potatoes,” The sweet potato has been the state’s official vegetable and they are also touted as a heart-healthy food by says co-owner Michelle Miller. ingredients: since 1995. There’s even a nonprofit, 50-year-old a number of organizations. It has protein, unusual About three years ago, she and Jennifer Chapman • 2¼ cups cooked mashed sweet potatoes North Carolina Sweet Potato Commission that works for a vegetable, plus is rich in fiber, potassium opened Polka Dot Bake Shop, which specializes in • ¾ cup granulated sugar to increase sweet potato consumption through promo- and beta-carotene. cupcakes. But they soon wanted to expand by offering • ½ cup firmly packed brown sugar tional programs and educational efforts to consumers The sweet potato is also a highly flexible food. It a product that could be shipped. • ½ cup packaged french vanilla instant pudding and farmers. It is primarily funded by the state’s 400- can be eaten raw, steamed, boiled, baked, roasted, They became members of the N.C. Specialty • ¾ cup evaporated milk plus growers and others associated with the industry, microwaved, candied and fried and served on its own, Food Association, and in a meeting about the state’s • 2 large eggs, room temperature

such as processors and brokers. in a casserole or as a side dish or sweet dessert. left: ©istockphoto.com/ M agricultural products, learned about the sweet • 6 tbsp. butter or margarine, softened Technically, yams, which are native to the Carib- Many restaurants now offer fried sweet potato potato. Miller first experimented with a recipe for a • 1 tsp. ground cinnamon bean, are a different kind of vegetable than sweet fries in lieu of traditional French fries, and, accord- sweet cookie, but soon turned to a savory product. • 1 tbsp. vanilla extract potatoes. But in the U.S., the names are used inter- ing to the New York Times, research shows that “I developed something like a cheese straw, but got • 9-inch unbaked pie shell changeably. Nevertheless, the U.S. Department of almost half the children under 12 have tried one. A rid of the fat grams,” she says. Agriculture mandates that the term ‘sweet potato’ survey of 900 restaurants by the market research ona M akela; right: ©istockphoto.com/ N icole S . Young The gourmet crackers are available in Original, In a large bowl, combine all ingredients and beat at always accompany the word ‘yam.’ firm Technomic, Inc. found that the number of res- Cracked Black Pepper, Rosemary & Olive Oil and medium speed until well blended. Spread evenly into There are actually seven different kinds of sweet taurants offering sweet potatoes has increased by 40 Chipotle with Smoked Paprika. A gluten-free cracker unbaked pie shell. potatoes grown in North Carolina, primarily in the percent over the last two years. will soon be on sale. They can be purchased on their Bake at 450o F for 10 minutes. Reduce temperature Coastal Plain counties of Johnston, Nash and Wilson. Now, a Charlotte company has recently introduced website (www.polkadotbakeshop.com ), at the Polka o The vegetable does well in the area’s sandy soil and savory sweet potato crackers. After debuting the new Dot Bake Shop in Parktowne Terrace and at local to 350 and bake for 40 additional minutes, or until temperate climate. The growing season runs from May product at the Summer Fancy Food Show in New retailers such as Arthur’s at Belk and The Buttercup. pie is set. Cool on a wire rack. to October. Most of the crop is harvested by hand. York City in June 2009, Millchap Purveyors began For detailed information about how to buy, store If desired, garnish with whipped cream, raspberries The nutritional make-up of this native root veg- distributing four flavors nationwide about a year ago. and prepare sweet potatoes and a variety of recipes and mint leaves. etable much loved by Native Americans accounts for To help them expand, the N.C. Department of Agri- and serving suggestions, visit the N.C. Sweet Potato much of its popularity. It’s cholesterol free and ranks culture recently awarded the company a $50,000 grant Commission at www.ncsweetpotatoes.com.E Recipe by Marianne Langan and courtesy of the NC Sweet Potato Commission.

16 www.epicureancharlotte.com volume 3 • issue 1 epicurean charlotte food & wine january • february 2011 17 ey, what kind of fish have you got today? “h We have rock cod, sea , albacore and pickerel, sand dab, yellow tail, fish and mackerel, blue fish, sail fish, half and half and if you wish, sword fish, white fish, herring and gefilte fish; and that ain't all!”

Who doesn’t remember the scene of the hilarious antics by the Three Stooges? Okay, maybe a couple of you. I’ll bet you do recall going into the fish market as a kid, however, and ogling at all the different types of fish and treats from the sea. And you’re asking yourself, gone fishin’ to clean catch by charles jenkin ‘yeah, what ever happened to the true fish market, images by ashley blake summerlin dedicated to the freshest seafood available, able to fill special orders and tell you how to prepare your bounty from the oceans?’

18 january • february 2011 epicurean charlotte food & wine volume 3 • issue 1 www.epicureancharlotte.com 19 you want to use panko bread crumbs on that filet, they have it. There’s not a lot of room for anything else, as the seafood case takes up most of the shop, just as it should be. If you’re looking for a specific fish or type of seafood, just let Bill or the chefs know. They talk directly with the fisher- men daily and find out what is available. If you’re looking for a specific fish or type of seafood, just let Bill or the chefs know. They talk directly with the fishermen daily and find out what is available. You will only find the best fresh catch available, and that means that it is not unlikely for Bill and the crew to run out of a particular item on any given day. Feel free to call the store and reserve an order, knowing it will be scrumptious. The freshest, best seafood; and the knowledge to help you create a culinary masterpiece. So let’s go fishing!E Charles Jenkin is the host of This Show Is Cookin' on WBT radio, Sundays at 12p.m. clean catch fish market 2820 selwyn avenue #150 • charlotte owner bill ryan 704.333.1212 • cleancatchfish.com

Well, your search is over. Thanks to owner Bill Ryan a fresh fish market have a chef? The chefs have worked (pictured above), we now have an honest to goodness in fine dining restaurants, actually creating dishes for fish monger. menus and preparing all types of seafood in restaurant New in Town... Clean Catch Fish Market opened this past August on kitchens. So, when you ask them how to prepare the Selwyn Avenue at Tranquil Avenue; you drive around fresh catch that you’re going to serve your guests that to the back of the row of stores and park right at their evening, they absolutely know the best preparation door. The interior is clean and bright, with a long methods. Additionally, the chefs are familiar with many glass-front refrigerated case running down the length exotic and unusual treasures from the sea and can offer Good Food on Montford of the store. Behind the glass are all the treasures from them to you. For example, they can explain to you that 1701 Montford Drive Charlotte, NC 28209 the seas around the world. On the wall behind and opakapaka is a crimson snapper from Hawaii, or that 704.525.0881 above the rows of seafood is the big board, listing all suzuki is a Japanese sea bass. You may want to know goodfoodonmontford.com the premium fresh catch treats currently available. For what vegetables or accompaniments go especially well example, on any given day, the board may read “Cod with particular seafood, or if any sauce would go well; from Georges Bank, Big Eye Tuna from Honolulu and obviously, very little sauce, as it’s all about the fresh from North Carolina.” You may find stone flavor of the sea. crab, U10 scallops, and mahi mahi, among Along with the freshest and best seafood the oceans other delicacies, listed with their place of origin. have to offer, the chefs provide cooking methods and A Charlotte Tradition... As you would expect, all of the seafood is ultra- helpful hints, so feel free to gain some fish schooling. For fresh and arrives daily. What you may be surprised to instance, when I asked about the big eye ahi tuna, the 7822 Fairview Road learn is that most of the fish arrives whole. The chefs chef explained that there are multiple grades. The tuna Charlotte, NC 28226 consider this a big quality check. By purchasing the available at Clean Catch is #1+ sashimi grade, and the 704.364.5755 entire fish intact, the Executive Chef and Sous Chef ranking refers to the fat content. That’s just the tip of the barringtonsrestaurant.com are able to confirm that the specific fish that’s on the iceberg, of course. Everything you want to know about shipping label is exactly what they have received. Just your purchase consideration is there for the asking. as importantly, the chefs can confirm that the fish is Clean Catch Fish Market is all about fresh seafood. Committed to Local truly fresh. Additionally, it allows the chefs to prepare For the further enjoyment of your meal, there is a small Committed to Independence specific cuts based on your needs. selection of specialty products. Items such as specialty Committed to Excellence We expect to see the title of fish monger at a fish wines, bourbon smoked pepper, jerk rub, gourmet market, but I’m sure you must be wondering, why does pastas, delectable oils and flavor-infused vinegars. If A Moffett Restaurant Group, LLC

20 www.epicureancharlotte.com volume 3 • issue 1 epicurean charlotte food & wine january • february 2011 21 es, it’s coming… another year has passed. We y are all a year older, and once the excitement and madness of Christmas, Hanukkah and other holidays has passed, we will be forced to look ourselves in the mirror and wonder, “What can we improve upon?” And then come the inevitable New Year’s resolutions.

I have my list. Get to the gym more, eat better, learn another language (I still haven’t figured out why this is one of my resolutions every year, it just seems like a good idea), treat others as I would have them treat me (that golden rule is always a good one), etc. For about a month, I become that better person, that better me that I’m striving for. Then, as the weeks pass, old habits start to bubble up to the surface. My resistance to french fries wanes, my motivation to get in shape diminishes, I come to the real- ization that one language is good enough and the couch potato in me takes over. I don’t know about you, but lay- ing on the couch is a lot easier than curling a 40-pound dumbbell. Running in place for 30 minutes on a treadmill? Seriously, when did that become a good idea? When is running ever a good idea? Answer: When someone is ©istockphoto.com/ I saac K chasing you with a knife. However, my one saving grace, the one resolution I am able to stick with the entire year: drink more wine. Without fail, my ability to consume increases every year. Of course, the resolution is purely a professional one. oval Being in the wine business, it is my responsibility to stay on top of the new trends in wine to help better service my customers. I find that I am extremely lucky to be in a business that is constantly evolving and growing. The amount of new wines, winemaking techniques and new discoveries makes me wonder when the wine indus- try and its growth are going to hit the wall. I mean, when new year’s resolutions is enough enough? But even despite the hard economic times (and in some ways because of it), the wine industry continues to grow. So looking ahead to 2011, what do consumers have to look forward to in the world of wine? I think that for the most part, trends that continued and wine—a match made to develop and grow in 2009 and 2010 will continue to evolve in 2011. Believe me, the much-anticipated explosion and growth of the Chinese wine industry in still years away. Here are some of the wine trends that I believe will in heaven by mark virgili continue to grow in 2011:

22 january • february 2011 epicurean charlotte food & wine volume 3 • issue 1 www.epicureancharlotte.com 23 some very fine wine from their native Norton grape are starting to put Virginia wines on the map in a big way. Horton Vineyards produces wine using all three varietals, and they are all good examples of the quality coming out of Virginia. The Norton, in particular, is outstanding.

Predicting what else will be big in the wine world in 2011 can take up three more articles. Sustainable, organic and biodynamic wines will continue to be popular as farmers and viticulturists are doing their best to preserve and keep the land in great shape to ensure that future generations will enjoy the same quality of wine we do today. New and unknown wine regions are popping up all over the world, from Yecla and Jumilla in Spain, to Patagonia in Argentina and the Bio Bio Valley in Chile, more and more regions are providing great quality and great value. What’s next for 2011? Who knows for sure, but what is assured is following these trends will be a lot of fun. The wine world is constantly evolving and changing, which is one of the reasons why I love working in this business. You never know what sur- prises lay right around the corner. Happy holidays, and here’s to hoping your New Year is filled with good cheer and, of course, lots of wine.E

Turning seafood lovers into 1) As Robert Parker said almost a year ago: Malbec, continually expanding in New World regions such as NOWOPEN fishianados everyday. Malbec, Malbec! California and Australia. Jip Jip Rock, Martin Ray, Four You Are What You Eat No varietal has grown here in Charlotte at a greater Vines, Kunde and other producers continue to make rate over the last two years than Argentinean Malbec, outstanding examples of unoaked Chardonnay. c ean catch sh market and there is no reason to believe that this trend will 3) Locavores should have something to cheer follow us on: stop. Two years ago, Malbec had three shelves in our shop; this year, it has expanded to three four-foot about in 2011 as the growth of local and regional sections (18 shelves). wines continue to grow more popular, and Malbec seems to offer what most savvy consumers rightfully so. are looking for—bang for your buck. Most Malbecs are Food and wine always seem to be intertwined in a under $20 and offer incredible value for the price. In the variety of ways, and this is just another. The growth of family of wines, Malbec is medium bodied, spicy and local farmers markets and the Slow Foods movement pairs extremely well with grilled . Think Merlot, over the last 10 years has been astronomical. People are but a little racier, a little naughtier. eating local, and in this eco-conscious era, local continues left: ©istockphoto.com/ to be popular. 2) Another trend that will continue to grow is While the local wine movement is slightly different, unoaked Chardonnay. people are not as worried about ‘fresh’ wine; drinking j While oaky, buttery chardonnay still dominates the local not only supports the local economy, but also cuts avarman 3 ; right: ©istockphoto.com/YinYang One of the largest grassfed beef farms in market, and some consumers’ pallets are becoming down on our carbon footprint. While North Carolina has the Carolinas, River Taw Farms is committed overwhelmed by the excessive malo-lactic, oak filled grown a reputation for sweet wines, there are a number to breeding Black Angus cattle in a natural, Chardonnays. Clean, crisp and minerally Chardonnays of smaller wineries that have led the way in making sustainable way. From birth, their cattle have become the answer for many consumers and wine- quality dry wines as well. Raffaldini, Rag Apple Lassie, receive only their mother’s milk and a 100% makers. For some, unoaked Chardonnay has always Shelton and other North Carolina wineries are making grass diet, free of herbicides, pesticides, been the truest and most pure expression of the varietal. fine dry still wines. antibiotics and growth hormones. Eat smart. Just ask any lover of Chablis and many producers of Our neighbor to the north, Virginia, has been making southern Burgundian wines from Macon and St. Veran. some of the best wines on the East Coast for a while 126 Cedar Lake Farm Road • Cherryville, NC • rivertawfarm.com TRANQUILCOURT Unoaked is the way to go for some, and the trend is now. Very well balanced Viognier, Cabernet Franc and Open to the Public • Call for Appointments • 704.435.6937 282O SELWYN AVE • 7O4.333.1212

24 www.epicureancharlotte.com volume 3 • issue 1 epicurean charlotte food & wine january • february 2011 25 t is the simple black and white awning i with the replica of a quaint neighbor- hood store that will catch your eye on Selwyn Avenue’s row of specialty food purveyors, but it is likely the fresh hand-cut , homemade entrées and personal customer service that will keep you coming back to the New York Butcher Shoppe.

The Myers Park butcher shop, which is reminis- cent of the forgotten neighborhood markets where by michaele ballard customers got personal attention, is the new kid on the block and a popular one. Nearly 100 people a day images by ashley blake summerlin come through the doors, 175 on weekends (they are the new york butcher open every day). “We opened November 15 to outstanding enthu- siasm, and I just knew this was the perfect location,” says owner Jed Kampe of the two-block radius that includes Fresh Catch Fish Market, Edible Art, Petit shoppe debuts to crowds Philipe, Mostly Chocolate, Fabo and Mellow Mush- room. The community has certainly embraced the

26 www.epicureancharlotte.com volume 3 • issue 1 epicurean charlotte food & wine january • february 2011 27 owner jed kampe

store. “We couldn’t open fast enough. There was a catering, an online newsletter with recipes, special nice buzz long before we opened,” explains Kampe, in-store sales and family-sized packages of and who has had to call in his parents Richard and Su- offered at a savings. san Kampe to run the cash register and organize the All of the meat is Certified Angus Beef and is wine. either Prime or Top Choice. Among the cuts are The 1,500-square-foot shop is fresh and appeal- filet mignons, rib-eyes and New York strip steaks. ing, with wood floors, mustard-colored walls and They are generally cut to 1¼ or 1½ inches; how- touches of color. It is organized ever, Kampe, says they will al- to meet the customers’ needs. ways do specialty cuts to any The meat counters at the front size requested. of the store are filled with a vari- “We use only the “We use only the highest ety of steaks, roasts, pork chops, highest quality quality products and ingredi- stuffed chicken breasts, home- ents—across the board—and we made sausages and premium products and do everything in store,” he adds ground beef. ingredients—across proudly. When he talks specifi- The store also carries select cally about the stores’ choice of pastas, cheeses, seasonal vege- the board—and beef, he points out that “Certi- tables and cured meats. There is fied Angus Beef is 100 percent a nice variety of wines to choose we do every- Black Angus, among nine other from as well. thing in store.” criteria required to make the There are two open refriger- grade.” The , chicken, ated cases filled with prepared pork and veal are all natural and entrées and sides such as lasagna, meat loaf and hormone free. macaroni and cheese for those on the go. In one While most ground beef is made from chuck, at freezer, you can find items you won’t likely see any- the New York Butcher Shoppe, the trimmings from where else, such as sausages made with and the steaks—tenderloin, rib-eye and strip—are thrown . in, too, he explains. There are also several specialty services available: Kampe doesn’t ever want to have to say no to

28 january • february 2011 epicurean charlotte food & wine volume 3 • issue 1 www.epicureancharlotte.com 29 a customer request. “If a customer has a special and they have been crucial in getting us up and run- on being closer to his young son, Henry. quality products and services, and he keeps prices request, we can get it for them,” he says referring to ning in Charlotte,” he adds. The Charlotte New York Butcher Shoppe adheres competitive. requests for meat, and oxtail. At Thanks- Kampe, who has a marketing background, em- to the original storefront concept, except that Kampe “We are very respectful of the fact that everyone giving, they were barraged with pre-ordered fresh, ployed some traditional and non-traditional methods has added a seating area where customers can enjoy is watching their money more closely now. You get hormone-free turkeys; at Christmas, customers were to call attention to the Charlotte shoppe. “We started a variety of Boar’s Head sandwiches ($6.99), includ- top-quality products, excellent customer service and quick to put in a bid for a tenderloin. with a simple large yellow ‘Coming Soon’ banner, and ing the Italian (Genoa , ham and provolone); personalized care. You can find things here that you “Our store is part of the people would stop by to ask how the Big Apple (roast beef, ham, turkey and Muenster can’t find anywhere else… and you can do it all in neighborhood, and we want the soon we would be open. Then cheese); and the Brooklyn (Prosciutto, Capacolla, sa- one stop.” neighborhood to be part of the we sent out 7,000 postcards to lami and provolone). Or, he says, you can also build Whether you are planning a family dinner, a spe- store,” he explains. “We won’t “Our store is part four different zip codes offering your own. cial occasion, an office get together or need to know say ‘can’t’ or ‘won’t.” a free 6 oz. filet with no pur- Kampe says his most important goal is for the how to prepare that wonderful roast, the New York The Selwyn Avenue shop is of the neighborhood, chase necessary. customer to have a wonderful experience at the New Butcher Shoppe has everything you need. the first in Charlotte and the and we want the “It was an introduction to the York Butcher Shoppe. “We focus on how we can help Stop by, introduce yourself and find out for your- second in North Carolina. The store and to our products. Many the customer. We can introduce them to something self what makes New York Butcher Shoppe a cut concept evolved from the D’Lia neighborhood of the people bought other new or show them what to pair with a good steak,” above the rest!E family, who were in the meat to be part of the things while they were here, he adds. “We want to get to know their names and market business in Brooklyn for and they have since returned to what they like.” new york butcher shoppe generations. In 1999, the family store. We won’t say the store.” He credits his staff, two full-time and two part- time employees, especially head meat cutter and moved to Mount Pleasant, SC, Kampe, 36, whose family • and opened up shop. In 2003, ‘can’t’ or ‘won’t’.” is from New York, grew up in seasoned pro Keith Roybal, with the consistently 2904 selwyn avenue charlotte family friends Jim Tindal and Winston-Salem and attended the good quality and service that is needed day in and 980.207.1810 • nybutcher.com Todd Prochaska, who have two shops in Greenville, University of North Carolina at Chapel Hill. After col- day out. [email protected] SC, purchased the franchise and began to expand it. lege, he moved to Atlanta, where he held marketing While he admits that there may be a percep- There are now 10 New York Butcher Shoppes in the positions with Turner Broadcasting and later a high- tion that specialty markets are a little more ex- Mon - Sat: 10 a.m. - 7 p.m. Southeast. profile agency. He knew Charlotte was a viable mar- pensive, Kampe says he is mindful of the unique Sunday: Noon to 5 p.m. “I worked with them in Greenville all summer, ket, but his move back to North Carolina was based shopping experience customers want, including top

30 www.epicureancharlotte.com volume 3 • issue 1 epicurean charlotte food & wine january • february 2011 31 through the places to go grapevine people to see

Chef Brett McKee of 15 North The international ‘fresh casual’ Epicurean Charlotte Food and Wine Roadside Kitchen traveled to New restaurant chain Vapiano has signed magazine has gone digital! Visit us at York for the James Beard foundation an 11-year lease for 10,300 square www.epicureancharlotte.com for up-to- dinner and was joined by his Roadside feet on the first floor at South Tryon date information on events and news Kitchen chefs, Brannon Florie and Square in the heart of Uptown. The around town, and be sure to follow us Steve Jordan. restaurant plans to open in 2011. Keep on Facebook and Twitter! www.15northroadsidekitchen.com your eyes open for the opening date. 704.919.0003 www.vapianointernational.com

Davis Hyde of J. Lohr Vineyards & The Deck Restaurant on East Wines recently received a promotion Boulevard has closed and will from Carolinas Area Manager to reopen as Boardwalk Billy’s Carolinas Regional Manager. Davis Raw Bar & Ribs. lives in the Charlotte market. www.boardwalkbillys.com 408.288.5057 • www.jlohr.com

Sir Edmond Halley’s Restaurant A new winery has opened in our area. & Freehouse has reopened in its Morgan Ridge Vineyard, located at original location in Park Road Gold Hill, NC, has been creating qual- Shopping Center under new ity wines since its inaugural vintage management but with familiar faces. in 2007. Let’s all help support a local Welcome back! winery not far from Charlotte. 704.525.7775 • halleyspub.com 704.639.0911 • morganridgevineyards.com january february

Queen’s Feast Charlotte Restaurant Beer Ed at Growlers Pourhouse Valentine’s Wine Tour with Terra Restaurant is now offering 04 12 Week will begin January 21st and run Join Growlers Pourhouse for Beer Ed the first their special winter menu. Check Yadkin Valley Wine Tours through January 30th. Start making Tuesday of every month to talk, taste and learn them out for a great evening! Grab your sweetie or a best friend or two and your reservations now! all things beer. find just the right bottle of wine to share. Tour 704.332.1886 • www.terracharlotte.com www.charlotterestaurantweek.com www.growlerspourhouse.com the wineries of the Historic Shallowford Trail, including Raylen, Misty Creek, Hanover Park and 15 Four Seasons Winter Wine Westbend. Includes wine tastings, vineyard tours Tasting Dinner and a picnic lunch. Paco’s Tacos & Tequila will welcome www.yadkinwinetours.com Mac’s Speed Shop will now Reserve your seat for an intimate evening of James Beard award-winning Tex-Mex bottle and distribute The Coleman wine and food pairing four Raffaldini wines culinary expert and cookbook author Foundation’s Coleman’s Home BBQ with four specially-selected courses for one Wine Glass Tasting with Robb Walsh January 20th for a special 1 Sauce, with all profits donated to unforgettable evening. 8 Max Riedel dinner featuring local ingredients. 336.835.9463 • www.raffaldini.com help prevent homelessness. Maximilian “Max” Riedel will lead guests through www.pacostacosandtequila.com 704.332.7856 • www.macspeedshop.com a four-wine glass tasting with Riedel Vinum XL 704.716.8226 Queen’s Feast Restaurant Week 21 Series glasses at the Marriott City Center. Dine like royalty at dozens of Charlotte’s www.shopuncorked.com Urban Sip, Charlotte’s home for the most -30 finest restaurants for one delicious price. distinctive selection of wines by the glass, This year’s Charlotte Wine & Food www.charlotterestaurantweek.com E7<3033@C@0/<>@=D7A7=3< at the NASCAR Hall of Fame. Taste 13 of NC’s finest vineyards up close and Carlton and serves 90 wines and 35 single Barnum’s FUNundrum share a good time with friends in downtown www.charlottewineandfood.org 26 A=CB63<2 malt Scotches by the glass, including ones V i j eikiene B irute ©istockphoto.com/ 3 Experience performers and characters from all Albemarle. There’ll be many local tasty treats 704.338.9463 not usually offered by the glass. - 0 over the world at ‘The Greatest Show on Earth.’ and live jazz as well. # #AB@G=<AB@33B www.ringling.com www.stanlycountywinterwinefest.com EEE1=;;=<;/@93B7A5==21=; 704.547.2244 • www.ritzcarlton.com

32 january • february 2011 epicurean charlotte food & wine volume 3 • issue 1 www.epicureancharlotte.com 33 scene around town

allegro foundation s " " " ’

toys for tots christmas opening of the new " champagne & dessert beaujolais nouveau " ‘night in monte-carlo’ gascon wines tasting at " party at del fricsco’s reid’s holiday store tasting at d’vine wine cafÉ night at café monte l to r: Lorenzo Ravano (Counselor to the 15 north roadside kitchen l to r: David Brown, Robert l to r: Bucky Frick, Jose l to r: Jessica Dolin, Justin Boudrie, l to r: Monte Smith (Café Monte), Embassy of Monaco), Gilles Noghès (Ambas- l to r: Bonnie Crittenden, Christine sador to Prince Albert II of Monaco), Ellen McDonald, Chris Doty, Erin Wallace, Velasquiz, Lelyn Arcovio, Gretchen Weston, Mike Bell, Ken & Gene Casey, Linda Seligman, Noghès, Juan Pablo Montoya (race car driver), Ruotolo, Lauren Price, Matias Fraga Buddy Edward, Rick Cheesman (GM), Greg Smith Sally Jackobel, Jay Mangiaracina Ann & Fritz Rehlopf, Ralph Terrio Connie Montoya, Kimberly Lecompte, Felix Larry Freeman, Dustin Snell Sabates (Mercedes-Benz of South Charlotte)

DONNA BISE

34 www.epicureancharlotte.com volume 3 • issue 1 epicurean charlotte food & wine january • february 2011 35 ripe for local flavor the picking

Brixx Wood Fired Pizza The Common Market Brixx is a fun, friendly neighborhood restau- The Common Market is your stop for rant that serves the best brick-oven pizzas eclectic, neighborhood convenience. A enticing entrées for the new year Dilworth/ around! Brixx also offers sandwiches, pastas, modern twist on the general store, The salads and desserts—there’s something for Common Market offers fresh deli sandwiches, SouthEnd everyone. Visit Brixx in Uptown, Foxcroft cold beer, knicks & knacks and a great (SouthPark), Dilworth and Blakeney. selection of wine for every price range. www.brixxpizza.com 704.332.7782 • www.commonmarketclt.com veal scaloppine: saltimbocca alla romana Zen Asian Fusion The Common Market Zen showcases the finest contemporary The Common Market is your stop for rudy’s italian restaurant Asian–infused cuisine with a European eclectic, neighborhood convenience. A style. An eclectic menu of Asian- Plaza/ modern twist on the general store, The ingredients: influenced dishes features plates both Common Market offers fresh deli sandwich- • 2 veal • 2 tbsp. flour small (tapas) and large, all geared to Midwood es, cold beer, knicks & knacks and a great be shared. selection of wine for every price range. (3 oz. each) • 2 oz. unsalted butter 704.358.9688 • www.zenasian.com 704.334.5991 • www.commonmarketclt.com • 3-5 sage leaves • 2 fl.oz. white wine • 5-7 slices of prosciutto Barrington’s Restaurant Brio Tuscan Grill Bruce Moffett brings culinary Brio offers its guests ‘La Dolce Vita.’ Pound the veal cutlets until thin. Top them with sage sophistication to the area with his highly The food is all simply prepared using leaves and cover with the prosciutto. In a pan, heat the imaginative cuisine. Meals are served in the finest and freshest ingredients. The butter (be sure to use unsalted butter as the prosciutto outh ark an intimate atmosphere by skilled servers menu’s emphasis is on prime steaks and is salty enough). Dip the prepared cutlets in flour, then S P who know the wine list as well as they chops, homemade pasta specialties and place them in the pan. Pan sear for two minutes on do their own names. flatbreads prepared in an authentic Italian each side. Add the white wine to the pan and leave over 704.364.5755 wood-burning oven. www.barringtonsrestaurant.com • heat until the wine has evaporated. The juices, butter 704.571.4214 www.brioitalian.com and flour will combine into a thick sauce, which can be poured over the veal. Café Monte French Bistro Dolcetto Wine Room Georges Brasserie This French bakery and bistro has a delec- Dolcetto Wine Room is chic and trendy. Georges Brasserie is a vibrant French table dish for everyone, offering French Enjoy wines by the glass or bottle, along brasserie blending tradition and modern fare along with freshly baked Artisan with artisanal cheeses, appetizers, desserts, cuisine located in Piedmont Town Center. breads, pain de croissants and crêpes. Open salads and sandwiches. Outdoor patio The restaurant features a main dining room, every day for breakfast, lunch and dinner. seating is the place to watch the crowds. raw bar, patio seating, bar and private dining. 704.552.1116 • www.cafemonte.net 704.295.1111 • www.dolcettowineroom.com 980.219.7409 • www.georgesbrasserie.com pan-seared halibut miró spanish grille D’Vine Wine Café Johnny’s Red Bowl ingredients: Casual, relaxed environment with two Featuring a full-service bar and Asian- • 8 oz. halibut • fresh clove of garlic, Ballantyne/ separate lounge areas featuring 35 wines inspired dishes, each dish is handcrafted • 1 oz. honey chopped by the glass and over 500 wines for retail. and prepared with the finest and freshest • ¼ tsp. chipotle powder • 1 tsp. fresh chopped The menu is focused on gourmet small ingredients. Boasts a create-your-own stir- • fresh chopped chives red onion Stonecrest plates at reasonable prices. fry bar and award-winning Sushi bar. • fresh sprig of thyme • pepper to taste 704.369.5050 • www.dvinewinecafe.com 704.814.7777 • www.redbowlusa.com

Pan sear the halibut for about two minutes on Total Wine & More– each side. Miró Spanish Grill Rudy’s Italian Restaurant Promenade on Providence Sauce: Mix all remaining ingredients well and Miró offers the best of Spain. Relax after & Bar The wine superstore offers a huge selection work with an array of tapas and sangria, of fine wines at dynamite prices. Choose top over fish. Serve with sautéed green beans This neighborhood Italian restaurant or settle in for a feast of steaks, chicken from everyday wines or some of the wine boasts a casual atmosphere, friendly or asparagus. and fresh seafood, accompanied by a bottle world’s most revered labels. Many selections prices for food and bar and great food. of Rioja from their excellent wine list. of beers and gift items are also available. 704.544.4949 • www.rudyscharlotte.com 704.540.6364 • www.mirospanishgrill.com Tastings and classes are offered. 704.841.1212 • www.totalwine.com

36 january • february 2011 epicurean charlotte food & wine volume 3 • issue 1 www.epicureancharlotte.com 37 ripe for words to the picking live by

Good Food on Montford Portofino’s Italian Restaurant Great food pays homage to the glories of With a focus on the extensive use of local the Italian table at Portofino’s. With four Park Road/ and organic products combined with com- Charlotte-area locations, they pride them- fortably humble décor, the result can only selves on creating menus inspired by a be described as Good Food on Montford. Woodlawn timeless passion for food. 704.525.0881 • www.goodfoodonmontford.com 704.527.0702 • portofinos-us.com

Total Wine & More–Park Road River Taw Farms Committed to breeding Black Angus cattle The wine superstore offers a huge selection in a natural, sustainable way, their cattle of fine wines at dynamite prices. Choose receive only their mother’s milk and a from everyday wines or some of the wine Cleveland 100 percent grass diet, free of herbicides, world’s most revered labels. Many selections pesticides, antibiotics and growth hormones of beers and gift items are also available. County from birth, are rotated weekly to fresh Tastings and classes are offered. pastures and never held in confinement. 704.295.9292 • www.totalwine.com 704.435.6937 • www.rivertawfarm.com

Clean Catch Fish Market Deejai Thai Restaurant This ‘European-style,’ high-end fish Each dish at Deejai is prepared with fresh market specializes in responsibly fished ingredients by Thai chefs using recipes Midtown/ and caught seafood unlike anything shop- passed down from generations. Wine and pers are used to seeing in grocery stores. beer is carefully selected to compliment Wine pairings and weekly classes on how Myers Park the spices and sauces in Thai food. to prepare and cook the fish are offered. 704.999.7884 • www.deejaithai.com 704.333.1212

New York Butcher Shoppe Pasta & Provisions Terra Restaurant More than just a butcher shop, they offer This intimate bistro’s casual atmosphere is items from certified Angus beef steaks Charlotte’s primo Italian gourmet food perfect for dining with friends, co-workers and incredibly prepared chicken cordon store features homemade pasta, sauces, and family. The creative menu features bleu, to fresh seasonal vegetables, pastas, olive oils, imported and domestic cheeses, a wide array of great selections, always sauces, wines and more. You’ll be pleas- etc., and a huge selection of Italian wines. made from the highest quality ingredients. antly surprised when you walk in the door 704.364.2622 • www.pastaprovisions.com 704.332.1886 • www.terracharlotte.com at the selection of products they have. 980.207.1810 • nybutcher.com

Total Wine & More–Matthews Total Wine & More–University The wine superstore offers a huge selection The wine superstore offers a huge selection of fine wines at dynamite prices. Choose of fine wines at dynamite prices. Choose University/ from everyday wines or some of the wine from everyday wines or some of the wine world’s most revered labels. Many selections world’s most revered labels. Many selections Matthews of beers and gift items are also available. of beers and gift items are also available. Tastings and classes are offered. Tastings and classes are offered. The wines that one best remembers are not necessarily the finest that one 704.849.2022 • www.totalwine.com 704.714.1040 • www.totalwine.com has ever tasted, and the highest quality may fail to delight so much as some far more humble beverage drunk in more favorable surroundings.

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38 www.epicureancharlotte.com volume 3 • issue 1 epicurean charlotte food & wine january • february 2011 39

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+.)'G`\[dfekIfn;i`m\4720 Piedmont Row DrivesJl`k\(,' | Suite 150 |s Charlotte,:_Xicfkk\#E:)/)(' NC 28210 | phone:sg_fe\1.'+$,.($+)(+ 704-571-4214 or 888-45-BRAVOfi///$+,$9I8MF | www.BrioItalian.comsnnn%9i`f@kXc`Xe%Zfd

TERRA

Historic Dilworth 1716 Kenilworth Avenue 704.358.9688 zenasianfusion.com

Lunch Monday - Friday: 11:30-2:00 Dinner Sunday - Thursday: 5:00-10:00 Friday & Saturday: 5:00-11:00 Stonecrest at Piper Glen 704.540.7374 mirospanishgrille.com

Lunch Monday - Friday: 11:30-2:00 Dinner Sunday - Thursday: 5:00-10:00 Friday & Saturday: 5:00-11:00 545-b providence road • charlotte, nc 28207 www.terracharlotte.comjanuary • february 2011 • 704.332.1886 epicurean charlotte food & wine