november • december 2009 venture off the beaten path at william hill winery save your taste buds and the environment with organic wines discover the perfect wines for the holiday season here’s johnny’s! experience authentic asian cuisine at johnny’s red bowl
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november • december 2009
venture off the beaten path at william hill winerysave your taste buds and the environment with organic winesdiscover the perfect wines for the holiday season
here’s johnny’s!experience authentic asian cuisine at johnny’s red bowl
in each issue
06 ripe for the picking beerandwinepicks fortheholidays
08 out on the town charlotterestaurantweek— thequeen’sfeast!
10 seats & eats cafémonte:frenchfare, americaningenuity
12 juicy morsels oodlesandoodlesof deliciousfreshnoodles
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 impressyourguestswith twoholidayrecipes
37 ripe for the picking hotspotsinandaroundtown
14williamhillwinery:offthebeatenpath
26 here’sjohnny’s!johnny’sredbowloffers
authenticasiancuisine
18 winesfortheholidayseason—easyand fun
22organicwines:betterfortheenvironment&yourtastebuds
contents
#1 Holiday Destination for theLowest Prices on Wine, Beer & More
GREAT CUSTOMER SERVICEDuring this busy time of year, our wine team is here to help you. Whether it’s planning and purchasing the right drinks for a gathering, choosing a gift or selecting the perfect bottle of winefor tonight, we want you to put our knowledge to the test. When in doubt, look for a TeamMember in a white shirt! All are dedicated to bringing you the Total Wine Experience™.
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4 www.ep icureancharlottefoodandwine.com vo lume 1 • i ssue 4 �ep icurean char lo t te food & wine Nov emb e r • D e c emb e r 2 0 0 9
Bringing Charlotte the very best selection of artisanal, small production and naturally made
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Epicurean CharlotteispublishedlocallybyCharlottefoodandwinelovers.Wehopeyouenjoyourpublicationandfindithelpfulwhenchoosingwine,aplacetodineoreventsaroundtown.Copyingorreproduction,inpartorinwhole,isstrictlyprohibited.
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BENVENUTI!
Portofino Italian Restaurant, where a passion for great food and a love for quality pay homage to the glories of
the Italian kitchen.
“Best Italian Restaurant in Charlotte”!
PortofinoThe Wine Shoppe at D’Vine
Ballantyne Village 14815 John J. Delaney Drive
Charlotte, NC 28277704.369.5050
www.dvinewinecafe.com
600 labels, 1500+ bottles, Wine & Gift Baskets, On/Off Premise Holiday Parties
Located in the back of D’Vine Wine Café
10822 Providence Road Suite 100 • Charlotte
704.814.7777www.redbowlusa.com
6 Nov emb e r • D e c emb e r 2 0 0 9 ep icurean char lo t te food & wine �vo lume 1 • i ssue 4 www.ep icureancharlottefoodandwine.com
ripe for the picking
Terry Miller of D'Vine Wine Café will be celebrating the holidays with the 2005 Schramsberg Cremant. Bottle $31.99
This delicious sparkler has a spicy, floralcharacter, which will evolve into rich,caramelizedapricotandpeachflavorswithfurtheraging.ThesweetnessinCremantissubtle,providingafinebalancewithdessertssuchasfruittarts,lightcakes,custardsandsorbetsamongothers.ItalsocomplementsawiderangeofspicyAsianfoods.
Chef Jim Noble of Rooster's Wood-Fired Kitchen is raving about the new Saint Jean du Barroux 2004 (Bin 19).Glass $15.00; Bottle $60.00
75%Grenache,15%SyrahandtheremainderCarignan and Cinsault, this wine featuresexotic floral aromas intermixed with black-berry and cherry fruit jumping from theglass.Inthemouth,thewineissoft,velvety,medium to full-bodied, elegant and exotic.Drinkthisbeautyoverthenext4to5years.
Cameron Dibble from Dolcetto Wine Room is going to be drinking the Duval-Leroy Champagne NV, for the holidays. Bottle $39.99
This rich, sumptuous bubbly is marked byclover, honey, candied citrus and hints ofmaltandmineral.It’sbeautifullyintegrated,withmediumweightandalingering,ginger-infusedaftertaste.Drinknowthrough2010.
Monte Smith of Monte’s French Bistro is raving about the 2007 Les Traverses de Fontanes Cabernet Sauvignon. Glass $8.00; Bottle $28.00
Purecabernet,theLesTraversesdeFontanesCabernet Sauvignon is fresh and mediumbodied,withcurranty,cedaryfruit.ThiswinetasteslikealittleBordeaux,foralittleprice.
Conrad Hunter from The Wine Shop at Foxcroft is bragging about the Viña Caneiro Ribera Sacra 2007 from Spain. Bottle $25.99
This elegant, earthy wine features stonyfruitwithacrèmedecassisundertone,verysweetfruitwithpronouncedmineralelementsframedbysolidtanninswithatasteofblackcherry,sageandrosemary.
Mark Virgili from Total Wine is excited about the 2004 Beaucanon Estate Cabernet Franc from Napa Valley.Bottle $24.99
CabernetFrancisaredwinegrapeusedforblendingintheBordeauxregioninFrance.Thiswineshowsbrightaciditywithpromi-nenttanninsbutthatquicklyfadesasjuicyblack cherry and red apple fruit. Deeperlayersofthewinerevealnotesofcocoaandcinnamonspice.
Tommy George from Pasta & Provisions is talking up the Sciara Pinot Nero from Sicily for the holidays. Bottle $22.50
Magnificentlyrichandbrimmingwithblackcherry, chocolate and cinnamon flavors,thiswineoffersavelvetysmoothmouthfulwithlayersofberry-ripecomplexity.
Scott Luetgenau of the new Vivace Contemporary Italian Trattoria is bragging about the 2007 Bianca Labrusca Lini 910.Bottle $39.00
FabioLiniproducesthiswhiteLambruscoby not allowing any skin contact duringthefermentationprocess.Crisp,cleananddrywithscentsof freshapplesandwhitegrapes, thisan idealaperitivoandaccom-panimenttocheesesandcuredmeats.
Thierry Garconnet of Terra Restaurant is talking up the 2007 Cuvée Terroir Chinon.Bottle $48.00
This 100% Cabernet Franc features a darkpurple color and aromas of jam-like redfruits.Thefullandroundmouthisintense,butthepowerfulbodydoesnotalteranyofthefreshnessoftheyoungvineyards.
Robert Rondelez from Common Market is enjoying the 2008 Villa Verucchio Mamertino from Italy. Bottle $14.99
CommissionedbyJuliusCaesarasaspecialwinetobemadeinhishonor,Mamertinoisadeliciouswhitewinewithaslightnaturalsweetnessandatouchofeffervescence,aharmoniousbalancewhichmakesitperfectforsippingandcomplementsawidevarietyoffoodsanddesserts.Servechilled.
Frank Deal of East Boulevard Bar & Grill is excited about the 2006 Silver Palm Cabernet Sauvignon. Glass $7.75; Bottle $29.00
Long celebrated as the king of red winegrapes, this late-ripening variety producessmall,deeplycoloredberriesthatyieldrich,long-lived wines with concentrated blackcurrant and cherry flavors enlivened bysubtleherbalspicetones.
Breakfast, Lunchand Dinner
Featuring
Amélie’s…a French bakery
Voted2009 Best Of The Best
BrunchBy Charlotte Magazine
cafemonte.net:: online ordering :: instant reservations ::
Monday - Friday 7 AM - 9 PM
Saturday 8 AM - 10 PM Sunday 8 AM - 3 PM6700 Fairview Rd. ~ Allen Tate Building ~ Phillips Place
704.552.1116 ~ [email protected]
Tonya Russ Price from the Harris Teeter at Morrocroft is excited about Europa's ChocoVine. Bottle $8.99
A French Cabernet is subtly combinedwith a rich dark chocolate from Holland,creatingthisdecadent,silkysmoothdrink.Itcanbeservedontherocksorasthemainingredient in an array of sinful cocktails.ChocoVineisglutenfree.
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As a certified EcoBroker, I specialize in helping sellers ef-fectively market properties with green features, and help-ing buyers find properties with green features they care about to save money and live more comfortably. Call me for a free consultation.
9ep icurean char lo t te food & wine Nov emb e r • D e c emb e r 2 0 0 9
arkyourcalendars forJanuary22-31,whenareagourmetsandgourmandswillcelebratethefourth
semi-annual (mid-Julyand late January)Queen’sFeast:CharlotteRestaurantWeek,whichwillbeextendedto10daysforthesecondtime,encompassingtwoweekends.
During theevent’s run,eachparticipatingrestaurant(allupscale)willofferamouth-watering,three-course,prixfixedinnermenu foronly$30perperson(not includingtaxandgratuity).Manyof thehostsalsoofferacompli-mentaryglassofwine,bottlesofwineatheavilydiscountedprices,orabonuscourse.
ItisaroyalopportunitytoexperienceCharlotte’sever-expandingarrayofdiningoptionsandremarkablechefs,frompopularfavoritestonewhotspots.“It’sacelebrationofeatingandagreattimetotryasmanyrestaurantsasyoucanatanoutstandingvalue,”saysJimMorasso,operatingpartneratLaVecchia’sSeafoodGrille. (HealsorunsNixBurger’s,acasualburgerjointinUptown.)
CharlotteansBeverleyCoxandhusbandBobWyontanticipatetheeventeverytime.“Ithinkit’sagreatopportunitytotrynewplacesandtakeadvantageoftheopportunitytovisitupscalerestaurantsthataretypicallymoreexpensive.Wealsogetfriendsintotownforthespecialevent,”saysCox.
“EveryoneIknowenjoysvisitingnewplaces todine,
and Restaurant Week presents a fun, exciting and lessexpensivewaytodothat.”
Chefs and restaurant owners are big fans, too. Andskeptics have quickly been won over. When the eventdebuted in July 2008, 42 restaurants participated. Thatnumbergrewto56 inJanuary2009and70 inJuly2009.EventorganizerBruceHensleyexpectsatleastthatmany—andprobablymore—forJanuary’sepicureandelight.
Morassosaysheisstillkickinghimselffornotpartici-patinginthefirstRestaurantWeek.“Twodaysintoit,myfellowownerswere tellingmewhata fantasticconcept itwas.Itgivesusanopportunitytoseeoldfriendsandmeetincrediblenewpeopleandintroducethemtoourmenu.”
MorassoexplainsthatLaVecchia’soffersupitsregularmenuwiththesamegenerousportions.Althoughprimarilyaseafoodrestaurant—itsjumboshrimpstuffedwithlumpcrabandboursinisoneofitssignaturedishes—LaVecchia’sisalsoknownforitsagedsteaksandhousespinachsaladfeaturingwarmalmond-crustedgoatcheese,orangeslicesandcaramelizedsweetonions,Romatomatoesandbaconsherryvinaigrette.NewYork-stylecheesecakeandold-fashionedchocolatecakewithbuttercreamicingtopsoffanymeal,nomatterwhattheentrée.
TomCondron,whobecameafavoriteofCharlottefoodies
charlotte restaurant week— the queen’s feast!m
by bea quirk
as executive chef with Harper’s Restaurant Group for13years,openedhisownestablishment,TheLiberty, inOctober.HesaysoneofhisfirstbusinessdecisionswastoparticipateintheJanuary2010RestaurantWeek.
“It’sagreatthing,”Condronsays.“Itgivespeopletheopportunity to move out of their comfort zone withoutspendingalotofmoney.ByJanuary,we’llonlyhavebeenopenashorttime,soitcomesatagoodtimeforus.Hope-fully we’ll win a lot of good friendswhowillchoosetocomeback.”
Other newly-opened restaurantshavejumpedintoCharlotteRestaurantWeektoravereviews,includingMez,Fleming’sPrimeSteakhouse&WineBar,ChimaBrazilianSteakhouse, Andrew Blair’s and Café Monte FrenchBakery&Bistro.
Long-timefavoritesalsotakeprideintheirinvolvement.SaysAlexMyrick,ownerofBlue,“It’satimetobringpeopleinforafirst-timetrial,soweputourbestfootforwardsothey’llcomeback.Andtheydo.”
BlueChefGeneBriggssayshetypicallyoffersdishesrightoffthemenuduringRestaurantWeek,buttheofferingscanalsochange ”dependingonwhat’s freshand tastes
greatatthattimeofyear.“InJanuary,wegenerallyofferheavier food thanwe
wouldduringotherseasons.”DuringtheJulyweek,Blueoffered Niman Ranch Pork Costolette, pork tenderloincutlets over spaghetti peperonata topped with a microparsleysaladandsaba,aswellaspotato-crustedAlaskanHalibutoverbabyartichokebarigoule.
CharlotteRestaurantWeekisthebrainchildofHensleyand his wife and business partner,Jill,whohavehadtheirPRfirmheresince 1985. They saw the conceptwork in other cities across the U.S.and felt it was an ideal way to give
a boost to Charlotte’s restaurant industry. They havereceivedhighmarksfortheirefforts.
TheCharlotteRestaurantWeekwebsite(www.charlotterestaurantweek.com)goes liveJanuary1.Check itoftenfor the growing list of participating restaurants and adetailed lookatmenuofferings.Youcanalsosignup toreceivee-mailupdates.Reservationsarestronglyrecom-mended,and if therestaurantyouchooseparticipates inOpenTable, theRestaurantWeeksiteprovidesaneasylink.Enjoy!E
www.charlotterestaurantweek.com
charlotte restaurant week
out on the town
“It’s a celebration of eating and a great time to try as many restaurants as you can at an outstanding value.”
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10 Nov emb e r • D e c emb e r 2 0 0 9 ep icurean char lo t te food & wine
seats & eats
by bryan kanneyphotos by ashley blake summerlin
café monte: french fare, american ingenuity
hey’retwopeasinapod,butyouwon’tfindthemonthemenu.MonteSmith,ownerofCaféMonteFrench
Bakery&Bistro,andJustinMendenhall,ExecutiveChef,eachoverseerespectiveareasofexpertise,buttogethertheycalltheshots.
Asaneighborhoodrestaurant, thesimplicityofCaféMonteservestoenhanceitsoverallappeal.Forinstance,readingamenufromanotherlandorpalatecanoftenbeintimidating.However,themenuatCaféMontehasbeentailored—translated—into layman’s language.Themostcomplex item on the menu: pommes frites; in English:frenchfries.
Café Monte distinguishes itself from other Frenchrestaurantsbecausethereissomethingforeveryone.Youcanrelaxon thepatiowithaglassofPinotGrigio fromFriuli,Italy.Ortryababyspinach,arugulaand goat cheese salad while the pianoresonates in the background. Perhaps aFrenchroastedcoffeewithsteamedmilkandan in-housedessert, likeadelectablechocolateraspberrymoussecake,willbeinorder.Regardlessofwhatyouchoose,you'llfindtheofferingsatCaféMontereasonablypriced,ofsimplequalityandexcellentexecution.
“Theheartofthebusinessisinthekitchen,andJustinis theheartbeat,”explainsMonteSmith. Justin(pictured opposite page) and his crew of 14 produce high qualitymealsusingonly thebestproductsavailable from localsuppliers.With freshness,simplepreparationandburstsofflavor,thechefslettheingredientsstandontheirown.Theirpreparationphilosophydownplayssauce-heavyitems(a frequentmisconceptionaboutFrench food)by lettingnaturalingredientsspeakforthemselves.
A Johnson&WalesUniversitygraduate, JustinhasanextensiveculinaryresumethatbeganatRuth’sChrisSteak House. A native Charlottean, Justin earned anassociate’s degree in culinary arts from CPCC whileworkingatThePalmRestaurant,wherehemetSmith.At theageof19,heembarkedonaculinarysojourn toManhattan.
UnderthedirectionofTerranceBrennan,afrequentguestontheToday Show,Mendenhallworkedhiswayup
theladdertothehighlyacclaimedArtisanalFromagerie& Bistro and Picholine restaurants in New York City.AfterreturningtotheQueenCity,heopenedtwoRuth’sChrisSteakHousesandthenjoinedMonteSmithwhenheopenedCaféMontein2008.
While the restauranthasa strongmenu, it alsohasenough flexibility for specials to afford Mendenhall acompetitiveedgeinthekitchen.Forexample,themenuis seasonalwithpopular featuredspecials.Onaverage,three different menus are used per year. Each seasonhasitsownuniquefocusandcuisines:festivefalldishes,winterstews,andvegetableandseafoodsummerfare.
It’s easy to make dinner at Café Monte an eveningaffair.Agoodstartingpointistheroastedgarlicwithgoatcheese appetizer. With an extravagant presentation, it
appealstothetastebuds;theroastedgarlicbulb, goat cheese and hint of rosemaryservedonabaguettesetthestage.Or,tryasideoftomatobisquesoup.
Asyoumoveontoanentrée,considerthe lobster—a two and a half poundportion of sweet and delicious lobster
meatadornedwithasparagus.Anotherwonderfuldinneroptionistheshortribspecial.Tender,fall-off-the-boneribmeatsitsatopmashedpotatoesandiscoveredbygreenbeans,carrotsandmushrooms.
ThewineselectionatCaféMontehailsmostly fromsmall, independent vineyards. For example, Grenacheand Jacquère from the Bordeaux region of Franceare available. Common whites such as Chardonnays,ZinfandelsandRieslingsareservedalongwith familiarreds:Merlot,SyrahandCabernetSauvignon.
Youcan’thelpbutnoticethecasesofdivinedessertswith treats ranging fromseasonal cobblers andcrèmebrûlées to carrot cakes and bread puddings. Amélie’sFrenchBakeryofNoDaalsoprovides fresh,decadentpastriesincludingéclairs,creampuffs,napoleons,tortes,petitcakesandmacaroons.
Café Monte is a French jewel, a comfortable southCharlotteneighborhoodbistrowithaFrench-Americanflair.CaféMonteisopensevendaysaweekforbreakfast,lunchanddinner.Bon Appetit! E
‘The heart of the business is in the
kitchen, and Justin is the heartbeat.’
t
6700 fairview rd. ste. #108 (in the allen tate building)704.552.1116 • www.cafemonte.netcafé monte french bakery & bistro
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juicy morsels
oodles and oodles of delicious fresh noodlesby charles jenkin
photos by ashley blake summerlin
i t’soneofthemostbasicoffoods,havingbeenaroundsincebefore recorded history. It’s believed the Chinese wereproducing it from rice flour as far back as 1700 BC. It
appears that theItaliansweremaking this fundamentalflourbasedstapleasearlyas400BC.Backthen itwasbaked,notboiled.Today,withhundredsofshapes,sizesand forms,wewouldn’t be enjoying so many of the dishes we have cometoloveandsavor,withouttheuseofpasta.
People takesidesonwhat is thebest typeofpasta,be itspaghetti, fettuccine, raviolior lasagna,amongothers.Whateveryoneagreesonisthattheabsolutebestpastaisfreshpasta.Aroundtheseparts,everyonealsoagreesthat thebest freshpasta tobehadcanbeacquiredatPasta&Provisions,righthereinCharlotte.
TommyandDebbieGeorgeare theproudownersof thisMyersParkculinarygem,whichopenedinNovemberof1992.TommygotthepastafeverwhileworkinginBostonforafreshpasta company. Thankfully, he brought his knowledge andpassionbacktohishometownandtookuphiscraftina1920’sbrickbuildinginoneofthecity’soldestneighborhoods.
Using fresheggsandpremiumflours thatarenotreadilyavailable to you and me, Pasta & Provisions offers us the
wonderfulflavorprofilesofthefreshestpastaavailable.Spinach,tomatobasil,blackpepper,garlicandparsley,garlicandrose-mary,roastedgarlic,lemon,lemonpepperandwildmushroomaredeliciouslygourmetpastasavailableeveryday.Alongwithplainpasta,ofcourse.Allof thepasta ismadefreshdailyandcut toorder.Spaghetti, fettuccine, linguineandangelhairareavailable ineachflavor.Whata fantasticselectiontomakeanordinarymealextraordinary!Thepasta issodelectable thatthereareabout20 localrestaurants thatpurchasetheir freshpastafromPasta&Provisions.
What would great pasta be without superb sauces toaccompany it? No need to wonder. Pasta & Provisions alsomakesitsownsauces.Oneofthemostpopular,marinara,isameatlesstomatosaucewithgarlic,onion,parsley,redbellpepperandextravirginoliveoil.Amatricianaisarobustmeatytomatosauce made with generous portions of prosciutto, pancetta,groundbeef,Italiansausage,garlic,onionsandparsley—deepdimensionsofdelectableflavorprofiles.
Puttanesca isazestytomatosaucewithanchovies,capers,kalamataandgreenolives,alongwithgarlic,onionsandparsley.TheVegetablePrimaveraiswonderfullychockfullofbroccoli,mushrooms, peas, carrots, zucchini, garlic, parsley, red bell
peppersandextravirginoliveoil.For somethingdelectablydifferent, check out the Black Bean Pesto with its choppedblackbeans, tomatoes, jalapeñopeppers,garlicandassortedspices;it’sbothverytastyandhaszerogramsoffat.
Needmoreoptionsforsaucingthatfreshpasta?Bolognese,creamychicken,chunky tomato, seafoodNewberg, redandwhiteclam,wildmushroom,vodkacream,pomodoro,roastedpepperpesto,sun-driedtomatopesto,alfredo,basilpestoandgorgonzolacreamarealldelicioussauceoptions,eliminatingthethoughtofboringorblandmeals.
Youreallyneedtotrythethreecheesetortellini,madewithparmesan,Romanoandricotta.Optionsincludeplainortri-color,spinachormeat.Thenthere’sthericottagnocchithatcomesinplainorblackpepper.Forarealtreat,getthe16layerlasagna;itcomesincheese,meat,spinachorvegetable,andintwosizes;tofeedafamilyoraparty.
Considerthestuffedshellsandmanicotti,filledwithcreamyricotta,parsleyandapinchof salt andpepper.Then there’scavatelli—rolledpastamadewithricottaandflourIt’ssimilartognocchi,butabitlighter.Pickyourfavoritesauceandyou’vegotamealfitforroyalty.
Afavoritefoodforallagesisravioli.Cheese,spinach,roastedpepper,wildmushroom,pesto,sweetpotato,Florentine,chicken,jalapeño,shrimp,smokedsalmon, lobsterandcrab,meatandsun-driedtomatoareallavailable.Pairwithyourfavoritesauceandyouhavedinnerset.
Iknow;you’reasking,whataboutthebread?Youhavetohavefreshbakedbreadtogowithyourpastadinner.TheTuscanflatbread,alsoknownasfoccacia,ismadefromanages-oldrecipewiththehighestqualityingredientsandbakeddaily.Choosefromtra-ditionalrosemaryandherbs,gorgonzolaorovenroastedtomato,kalamataoliveandAsiagocheese.Theyareavailablebythehalfloafifawholeoneistoomuch;veryaccommodating.
Haveyoubeenwonderingwheretogetfreshpizzadough?Pasta&Provisionsoffersitinregularandwheat.Nowyoucanpickupfreshpizzadough,acontainerofsauce,andbakeoffapizzaathomeinminutes.Whatagreat ideaonabusyweek-night!Ifyouwanttokeepitonhand,it’salsoavailablefrozen.
Let’ssayyouwanttocreateagreatItaliandinnerandyouwant tostart fromscratch.You’re in the rightplace.This iswhereyougotoget thosehardtofindspecialty ingredients.Tomatoproductsand15differentkindsofextravirginoliveoilare justacoupleofexamples.Thenthere’s freshbuffalomilkmozzarellaand24-monthagedprosciutto.LookingforagreatbottleofItalianwinetoaccompanythatdinner?You’llfinditatPasta&Provisionsaswell.
Thinkof itasaone-stopshopforthebest,highestqualityingredientstomakeyournextdinnerafeastfitforakingandqueen,meaningyou!Thisiswhereyoucomeforthefreshestpasta, delectably delicious sauces, along with daily bakedfoccacia,andsomuchmore.BuonAppetito!ECharles Jenkin hosts This Show Is Cookin on WBT radio, Sundays at 12p.m.
1528 providence road • www.pastaprovisions.com mon-sat 9 a.m.-8 p.m. • sun 12 p.m.-5 p.m.
pasta & provisionsowner tommy george
1�ep icurean char lo t te food & wine Nov emb e r • D e c emb e r 2 0 0 9
inemakingtakesadecidedlymodernapproachatWilliamHillEstateWinery,
whereayoungwinemaker,RalfHoldenried,is reinterpretingNapaValley’sclassicsandproving that the virtually undiscoveredSilveradoBenchcanproducean impressiverangeofsophisticated,contemporarywines.
The140-acresite,whichistuckedawayintherolling
hillsofsouthernNapaValley, is theperfectplace tocraftfruit-drivenCabernetSauvignonandMerlot.AndthecoolclimateChardonnayvineyards thatdot theSilveradoTrailarejustdowntheroad.
In1978,visionaryvineyarddeveloperWilliamHillsaw the incrediblepotentialof theSilveradoBench,wherebebuilthisnamesakewinery.Threedecadeslater,WilliamHill’smodernwinesspeaktotheuniqueterroir of this virtually unknown area of southernNapaValley.
william hill winery: off the beat en path
w
by michaele ballard
14 Nov emb e r • D e c emb e r 2 0 0 9 ep icurean char lo t te food & wine 1�vo lume 1 • i ssue 4 www.ep icureancharlottefoodandwine.com
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Severalcharacteristicsmaketheestateanidealvineyard.It issetonabenchland—off thevalleyfloor,butbelowthe steeper slopes of the hills—with a southwesternexposure so the vineyard basks in abundant sunlight.VineyardsinSouthernNapaaretypicallycooler,butthesunexposuremakesWilliamHillanotableexception.
Whilethevineyardisclosetothevalleyfloorclimatically,thevolcanicsoilandthesizeandvigorofthevinesmeansWilliam Hill is more like a mountaintop vineyard—allelements that translate to fruit-driven, expressive redBordeauxvarietalswithelegant tanninstructure.(LimitedproductionCabernetFranc, Malbec and Petit Verdot andtheir signature Meritage blend aresampledatthewineries’tastingroom).
Anotheradvantage isdrainageandsun exposure—from row to row—whichhaspromptedRalf tocarveoutspecificvineyardblocks,someassmallasone-tenthofanacre.Thegrapesfromeachblockarepickedattheiroptimalripenessand fermentedseparatelywhichallowsRalf to bring the full expression of the vineyard intothebottle.Theendresults ina rangeofconcentrated,balancedblendswithmulti-dimensionallayers.
It isnocoincidence thatWilliamHillEstateWinerywasdesignedwiththewinemakerinmind.Thevineyardisjustoutsidethewinerydoor,givingRalfthefreedomto
beinvolvedineveryaspectofthewinemakingprocess.“I want to open people’s eyes to what makes the
SilveradoBenchandthisareaofNapasounique,”saysRalf.“IthinkeachglassofWilliamHillshowstheworldadifferentkindofNapaValley.”
ThatisdueinparttoRalfhimself,whohasaneclecticmixofwinemakingexperiencethanspanstwocontinents.Awinemakercanspendalifetimesearchingfortheperfectvineyard,butinRalf’scase,thevineyardfoundhim.
As a child he performed a variety of chores at hisfamily’s vineyards in Reinhessen,Germany,wherehegainedaprofoundappreciationforcultivatingtheland.
“Winemakingwaspartofmyevery-daylife,”heexplains.“Myupbringinghelpedmeunderstandtheimportanceofthevineyardinthefinishedwine.”
After an internship at a boutiquewinery inGermany,Ralf realized thatwinemakingwasmore than just a family duty. “Going through crushthere—seeing the dynamics in the cellar, workingwith the grapes and the land, melding equipment andtechnology tocreatesomething thatpeoplecareaboutandenjoy—that really inspiredme topursuewineasacareer.”
HestudiedwinemakingandviticultureatGermany’sprestigious University of Geisenheim and worked at
several wineries in Reinhessen and Nahe,gainingexposure to the full spectrumofwine-makingtechniques.
Thenhemovedontostudyfermentationsci-ence,viticultureandenologyattheUniversityofCaliforniaatDavis,wherehebecamefascinatedwithCalifornia’swineculture.Hefeltitofferedthefreedomtomovebeyondsomeofthetraditionallaws of Old World winemaking. “I have theflexibility togo innewdirectionswithoutbeingconfinedbyconventionalcustoms,”heexplains.
In1988,Ralf joinedE.& J.GalloWinery’swinemaking team and earned his MBA atUniversityofCalifornia–Davis.He laterbecamethewinemakingdirectorofLouisM.Martini’ssmalllotwines.
TodayheapplieshisbreadthofexperiencetocraftingWilliamHill’ssophisticated,contemporarywinesfromtheSilveradoBench.“Wehaveonlybeguntotapintotheenormouspotentialofthisregion,”heexplains.
“Our vineyard epitomizes the SilveradoBench—concentrated,flavorfulgrapesthatmakesoftwines. Ihope toexpress thequalityof thisregionwitheveryvintage.”
Next stop… bringing his wines onto theworldstage.E
“I think each glass of William Hill shows the world a different kind of Napa Valley.”
Lunch Dinner Full Bar Happy Hour Specials EventsWine Tastings: Every Tuesday 4-7 p.m. (Providence/Ballantyne) | Wine Tastings: Every Wednesday 4-7 p.m. (SouthPark)
Enjoy 3 glasses of wine with an appetizer for just $14.95 per person.
§ § § §
Named a “2007 Best New Restaurant” by Charlotte magazine.Live entertainment | Over 1,000 wines to choose from
www.aroojiswineroom.com
5349 Ballantyne Commons Parkway | 704.845.5244Lunch Menu: 11–4 p.m.
Dinner Menu: Monday–Thursday 4 p.m.–10 p.m., Friday & Saturday: 4 p.m.–11 p.m., Sunday: 12 p.m.–9 p.m.
Providence/Ballantyne720 Governor Morrison Street | 704.366.6610
Lunch Menu: 11–2:30 p.m.Dinner Menu: Monday–Thursday 5 p.m.–10 p.m.,
Friday & Saturday: 5 p.m.–11 p.m., Sunday: 4 p.m.–9 p.m.
SouthPark
william hill wine portfolio
William Hill Estate wines are known for an intimate, elegant style. With a palette of extraordinary Napa Valley fruit, primarily from Silverado Bench and Carneros vineyards, their winemaker crafts wines that are rich, fruity and stylish. They offer three distinct tiers of wines:
Napa Valley WinesSuperior quality fruit allows winemaker Ralf Holdenried to craft traditional Napa Valley varieties—Chardonnay, Cabernet Sauvignon and Merlot—into contemporary and sophisticated wines with exceptional fruit intensity and layers of complexity.
Bench Blend WinesWilliam Hill Estate’s Bench Blends are crafted from select blocks within Napa Valley’s finest vineyards and are both elegant and rich, displaying intense fruit flavors with layers of complexity. This combination of unique characteristics allows these wines to cellar gracefully over time.
Estate WinesWilliam Hill also produces exclusive limited production wines, available only at the winery, through their wine club or their online wine shop at www.williamhillstore.com.
he holidays seem to sneak up onus fastereveryyear.Andduringatime thatshouldbecelebratedand
enjoyedwith familyand friends,wearefilledwithstressandanxiety.Whilesomeof theseanxietiesare justified(in-laws,crazyUncleTommy,notruiningthebigmeal, etc.), there are some aspects oftheholidaysthatshouldnotcauseangst,suchaschoosingyourholidaywine.
This should be the fun part. As a consumer,therearesomanygreatchoices.Believe itornot,yourholidayturkey,hamandfixin'sgowithquiteavarietyofwine.It’sallaboutwhatyouwanttodrink.First, let’sconsiderwhat isonmostofourholidaymenus:turkey,ham,cranberrysauce,stuffing,sweetand/or mashed potatoes and a green vegetable(greenbeans,broccoli,etc.).Generally,themenuissteepedintradition,whetheritbefamilyornationaltradition.Thequestionis:Whatgoesbestwithyourholidaymeal?
t
wines for the holiday season—easy and fun!by mark vergili
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ispartofwhatmakes themgosowellwiththe a variety of foods. I cannot rememberthe last Thanksgiving table I sat aroundthat did not have a bottle of Riesling on it.Dr. Heidemman’s QBA Riesling ($9.99)orDr. Loosen ‘Dr. L’ Riesling ($12.99)are always great choices and excellentvalue.Fora stunner, try theDr. Thanisch Bernkasteler Kabinett ’07 ($21.99;Wine Spectator–92 pts.). Alsatian and domesticRieslingsarealwaysgoodchoices,buttradi-tionally,theGermansdothebest.
If you don’t mind having non-Americanwines on your table, I’ve always had greatsuccess with Rhône wines, both white andred. The Rhône Valley is a great place forgoodvaluewinesthatcomplementthefood.There are so many choices, but as withanythingwine-related,focusonwhatyoulike.
Pickingawinefortheholidaysshouldbeeasyandfun.Savetheanxietyforsomethingworthwhilelikethosepeskyinlaws.E
The answer: Just about anything your heartdesires. There are a few general rules one shouldabidebywhenchoosingholidaywines.Forwhites,IwouldgenerallystayawayfromSauvignonBlancs.AsmuchasIenjoythesewines,theyjustdon’tpairwellwitha lotofourholiday fare.Ontheredside,I would stay away from big, tannic wines. YoungCabernetSauvignonsandBordeauxs,bigBarolosandBrunellos are varietals I would notusuallyrecommendfortheholidays.(However,winesofthisilkwithsomeage to them are incredible!) FromZinfandels to Pinot Noirs, softerRhônestosilkyRiojas,theyallworkand will make your holidays thatmuchmoreenjoyable.
If you feel that American holidays should becelebrated with American wines, you will be veryhappywitheitheraZinorPinotNoirinthereds.
Soft, and spicy, Zinfandel will go very well withyour cranberry sauce, turkey and trimmings. OneZinIrecommendforyourholidayseasonisTruscott Zinfandel—Mendocino California—$14.99. It hasamediumbody, lush,but verysmooth,withahint
of cinnamonspice.Absolutelydelightful! I am alsoa huge fan of Paul Sobon’s Zins, anything fromHillside Select Zin ($10.99) to Rocky Top Zin ($16.99),whichareimpeccablybalancedandsmooth.
PinotNoirisanothergreatchoicefortheholidays.Pinots pair very well with traditional holiday farebecausetheyarelightandelegant.IhaveanumberofPinotsIthinkwouldbegreatforyourholidaypairings.
TwoarefromtheRussianRiverValley:Angeline ($14.99) andRiver Road Russian River Reserve ($17.99).TheMuirwood Pinot Noir ($16.99)fromArroyo Secco (Wine Spectator–92pts.) is liquidvelvet.Forablock-buster Pinot to impress your familyand friends, Iwould recommend the
Martin Ray RRV Reserve ($29.99).Ofcourse,therearethosewhopreferwhitesforthe
holidays.WhiteBurgundysanddomesticChardonnaysarealwaysgood, safechoices,myabsolute favoritewhite for theholidays isRiesling.Oneof thegreatwhitesof theworld,Rieslingsare light- tomedium-bodied, elegant with a good acidity and ripe fruiton thepalate.Sure, theyarea little fruity,but that
Picking a bottle of wine for the holidays should be fun and easy.
eight tips for holiday entertaining
• send out invites early, as calendars fill up quickly
• prepare as much in advance as possible
• rearrange furniture to allow more space for guests
• delegate responsibilities such as shopping, cleaning, decorating and cooking
• clear table tops so guests have space to place plates and drinks
• make your guests feel comfortable, appreciated and satisfied
• plan an uncomplicated menu and keep things simple
• celebrate at your own party! be a guest at your own get together and enjoy good friends and good food
Ad size: 9.5” x 5.625”
T O U R S & T A S T I N G S A V A I L A B L E D A I L Y B Y A P P O I N T M E N T F R O M A M – P M
A T L A S P E A K R O A D . N A P A . C A L I F O R N I A . . . . . E M A I L : T A S T I N G R O O M @ W I L L I A M H I L L E S T A T E . C O M
WI L L I AMH I L L E S T AT E . COM
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organic wines: better for the environment & your taste buds
by scott luetgenau
e’recurrentlyexperiencingasurgeofinterestinorganicagriculturethatcanbewitnessed
by a trip to your local farmer’s market, naturalfoodsstoreor theneworganicaisleatyour localgrocery. Simply put, people are becoming morein tune with what they’re consuming and howit affects them and their families’ health. Wineshouldbenodifferent.
Do you really know what goes into your wine? In therush togetwine to theconsumer,producersoftenemploymethods thatsacrifice the integrityandqualityof thewineyouenjoywithdinner.
Itallstarts in thevineyard.Whereas themajorityof theproducersinEuropegrowgrapesusingorganicmethods—mostly because that’s the way it’s always been done—thetraditionalorganicmethodofgrowinggrapes is slowlybutsurelycatchingonaroundtheworld.
Fertilizingthesoilandtreatingthevineswithpesticidesleaves chemical residue that you would rather not haveinyourwine.Theaverageapple contain tracesofover30pesticides,evenafterbeingwashed.Fromapurist’sstandpoint,thissortof tamperingmanipulates the fruit intosomethingitneverwouldhavebeen.Remember theoldMiracle-Grocommercialwith thegiganticpumpkin?Wouldyouwant toserveyourfamilypiesmadefromthat?
w
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A true vineyard & winery experienceonly
Visit
1414 Metcalf Road
Shelby, NC704-471-9196
from Charlotte!
45minutes away
owlseyevineyard.comfor more information on events and hours!
Why do growers endorse commercial methodsofagricultureonlytoproduceaproducttaintedwithchemicalsorwiththenaturalqualitiesof thegrapesskewed?Theanswer isproduction. It’smucheasiertoproducealargeharvestofgrapeswithlesseffort.Theseproducersknowthatmostconsumersarenotawareofthepracticesbeingusedintheirwineries.
Beyondthevineyardslies another set ofproblems—how thegrapesarevinifiedinthewinery. After machine-picking the grapes,which damages themand allows intruderssuchasleaves,bugsandrotted grapes into themix,thegrapesarereadyfor the fermentationprocess.
Fermentation is asimple process where yeast (a naturally-occuringsubstancefoundongrapes)startstoturnthenaturalsugars in the grapes into alcohol. Without this itwouldsimplybegrapejuice.Waitingforthenaturalyeasts to start the fermentation process can take
severalweeks,which is simplynot fast enough formost producers. Instead, many commercial wine-makerscall their localwine supplywarehouseandorderyeastXYZ(laboratoryformulated),tokickstartthe fermentation process. It also allows them tochoose a yeast that will make their wine smell aparticularway:cherries,gooseberries,currants,etc.The problem with this industrialized approach liesinthefactthatgrapeslefttofermentnaturallyhavebetteraromaticsandasenseofplace.
Speakingof‘asenseofplace,’terroiristheFrenchwordusedtodescribeallofthefactorscontributingto thewine in itscompletion—soil, exposure to thesun, wind, rain and everything else that makes awinewhat it is.Terroir iswhatdistinguisheswinesthat come from different locations. Merlot grapesfrom the Bordeaux region of France taste muchdifferentthanthosefromNapaValley.Thisisagoodthing.Whenwinesstarttotastethesamenomatterwherethey’refrom,wehaveaproblem.
Otherpractices includeaddingoakchips to thewine to give it the appearance of oak aging (oakbarrels currently demand cost around $600 perbarrel and adding sugar to the juice to give it ahigheralcohol content.Artificial concentrators andunnatural components suchas acid are alsoadded
inanattempttogivethewinebalance.Whynot choosewines that areproducedbypeople
whotrulyenjoytheircraft?Therearenowplentyofwinesavailabletouslocallythatareproducedwithresponsiblemethods.Thesewinesarebetterforyouandyourfamiliesandonthewholearemuchbettersuitedtocomplementfoodatthedinnertable.Lookforwinesthatareproducedwithyourhealthandpleasureinmind.E
Director of Operations for The Urban Food Group and wine enthusiast Scott Luetgenau can be reached at [email protected].
Merlot grapes from the Bordeaux region of France taste much
different than those from Napa Valley. This is a
good thing. When wines start to taste the same
no matter where they’re from, we have a problem.
importers that specialize in natural wines
Ask for these Importer’s wines at your favorite wine shop.
Rosenthal Wine MerchantOriginally an expert in corporate and international law,
Neil Rosenthal decided to work directly with grape growers who were dedicated to producing limited
quantities of the finest quality wines and who shared his passion for 'terroir.'
Kermit LynchKermit opened a wineshop in Berkeley in 1972, and the rest was history. Lynch was one of the first to champion naturally-produced wines by importing
them and educating his customers in their inherent qualities. Check out the Château Ducasse Bordeaux
Blanc that he imports, which retails around $15.
Louis/Dressner SelectionsWith a portfolio of over 60 winemakers from across
France & Italy, Joe Dressner seeks out honestly crafted wines that focus on balance instead of overextraction,
overt use of oak or other methods that mask the qualities exhibited naturally by grapes given care in
the vineyard and in the winemaking process.
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613 Prov idence Road • Cha rlottep. 704.333.7884 • f. 704.333.7793
www.deeja it ha i.com
Aut hentic T ha i cuisine made w it h on ly
t he freshest ing redients
Now offer ing cater ing!
DEEJAIthai restaurant
sian fusion.Thetermisascommontoday as brick-oven pizza in the
’80s and rotisserie chicken in the ’90s,and, in fact, the landscape is dottedwith Asian fusion restaurants. To callJohnny’s Red Bowl one of the crowd,however, is like saying that Picassodoodled nicely. This eatery, nestled intheProvidencePromenade,standsheadand shoulders above the competition,from its authenticity to its remarkablypocket-friendlyprices.
Part of an association of 20 restaurants in theCarolinas, Johnny’s Red Bowl is captained by acollectiveofsavvyandhard-workingentrepreneurs,including themenoverseeing theaccuracyofRedBowl’s Chinese cuisine, John Zhang and DavidZheng.Hailing fromtheFuJianprovinceofChina
here’s johnny’s! johnny’s red bowl offers authentic asian cuisine
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(like many of the restaurant’s personnel), Johnand David are committed to bridging the gapbetween American palates and authenticity fromtheculturesrepresentedonthemenu.
Helpingtheminthatregardistheself-describedsolitary non-Asian in the crowd, engaging andenergetic Irish-American businessman Sean G.
McCormack. A trans-planted native of Con-necticut, Sean joins hispar tners in bringingsouth Charlotte a trueculinary gem. It boastssomeofthebestsushi—from Japan, China andThailand—available intheQueenCity.Standardfavorites like SesameShrimp and GeneralTso’sChickensharethe
menu with offerings less familiar to Americantastes. Superlative service and value accompanyanyselection.
Sushi is the classic starter here, each roll amasterpiece from the chef nicknamed ‘Sushi
Johnny.’ For those unfamiliar with this Japanesestaple, sushi isnot ‘rawfish,’but rather the typeof rice used, and the friendly sushi menu hereiscleverlydividedbyraw,cookedandvegetarianrollswithcleardescriptionsofeach.Therefore,ifrawfishdoesnot appeal, try rollswith shellfish,which is usually cooked for American sushi. AtRedBowl, forexample, theLobsterRoll includesagenerousportionofsucculentMainelobsterandcrab with scallions, a sprinkle of tempura crustand a drizzle of spicy mayo. If you try the sushiwithout soy sauce you will get the full flavor oftheroll.
More seasoned sushi aficionados will imme-diately see the quality of Sushi Johnny’s skillfulandfetchingcreations.TheMangoTunaroll, forexample, blends sashimi-grade tuna with bits ofsweet mango served on a bed of ice, served ina martini glass. It is almost too alluring to eat.The Spicy Tuna roll, a standard at most sushiestablishments, iseffectedmasterfullyhere,withwasabioftenshaped intoflowersor leaves.
For those who want to turn this delicacyinto a full meal, a generous assortment of sushiand sashimi dinners are available. And, as with
John and David are committed to bridging
the gap between American palates and authenticity from the cultures represented
on the menu.
red bowl at a glance
Contact Info: Phone: (704) 814-7777 Fax: (704) 847-3860 10822 Providence Road Suite 100 Charlotte, NC www.redbowlsouthcharlotte.com
Hours: Lunch: Mon. thru Sun. 11 a.m.-3 p.m. Dinner: Sun. thru Thurs. 3 p.m.-10 p.m. Fri. & Sat. 3 a.m.-11 p.m.
Standard favorites like Sesame Shrimp and General Tso’s Chicken share the
menu with offerings less familiar to American tastes. Superlative service and value accompany any selection.
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pricedatwhat somerestaurantsmaychargeforacorkagefee.
How this value is provided is amystery,becausenoexpenseissparedin the food (e.g., high-grade seafoodarrives in frequent shipments fromarea fishmongers, the Asian Beef isNewYorkstrip).
Therestaurant itself isamarriageofcasualandupscale.Eachroomflowsto the next in true feng shui fashiontocreatean invitingandcomfortabledining area in each selection of therestaurant. It also has one of southCharlotte’sbestoutdoorpatios.
Thehospitablestaffalwaysencour-agesyoutotakeyourtimeandenjoytheexperience.
“Intheshorttimewe’vebeenhere,we’ve developed a real following,”Sean says of the restaurant, whichopened in November 2008 nearLowe’s Foods. “We bring all sorts of[regional Asian] food to one table,andwetrytomakeitasauthenticaspossible. In the end, we just wantpeopletobehappytheycame.”E
everything on the menu, rolls can be made toorder.Don’tbeafraidtoask.
Amongtheotherstarters,alljustasappealingas the sushi, is the Baby Clams in Black BeanSauce,apottagemoreoftenmadewithchickenintheUnitedStates.Thetenderclamsareadelightwiththisflavorfulsauce,eachcomplementingthe
other. Likewise aretheexceptionalspringrolls, made by handdailyintheRedBowl’sbustling kitchen andserved with a selec-tion of outstandinghouse-made dippingsauces.
Deciding on anentrée may prove
challengingbecauseof themenu’smanyalluringofferings from across Asia. Thai fans need lookno further than the signature curry bowls. TheChickenRedCurry,chockfullofbreastmeatandfresh vegetables (mild or volcanic) served witha flavorful sauce and brown and jasmine rice, is
a standout. Other Thai favorites like Pad Thai,Coconut Green Curry and Lettuce Wraps arealso featured.
For fans of Chinese cuisine, sweet and spicyBeef a la Szechuan is representative of thatprovince’sflavors.Servedatopabedofricenoodles,the dish’s crispy twice-cooked flank steak andjulienned carrots and celery are seasoned toperfection by the talented kitchen staff, most ofwhomarebrothersorcousinsofJohnandDavid.
ThefactthatRedBowlisafamilyestablishmentshowsinthesynergythatthekitchenstaffexhibitsastheybringoutbowlsafterplatesofexquisitelyprepared food. Each member of the staff showsattention todetail andpride inevery task that isassigned.Thequalityofthecuisineisamazingatsuchmoderateprices.(Lunchspecialsarearound$6each).
Sean prides himself on finding exceptionalwine bargains that match well with Red Bowl’sdishes.HissuccessesincludevintageslikeBloomPinotNoir, a surprisingandsmoothGermanredthat pairs well with the savory Asian Beef. Thehalf-price bottles, all quality selections, are often
Each member of the staff shows
attention to detail and pride in every task
that is assigned.
upcoming events
water into wine:Two thousand years have passed since water was turned into wine, but starting November 1 and ending December 3, Johnny’s Red Bowl is letting customers turn bottled water for the troops into wine. With support from the wine distributors and vintners from around the world, customers who bring in at least one case (24 bottles) of water in 12-ounce plastic bottles will receive special Water into Wine (WIW) prices on every bottle on the wine list. Please come out and help support our troops. (Restrictions apply. See location for details.)
toys for tots:Red Bowl will be collecting toys for Toys for Tots from November 1 through December 7. The Toys will all be donated on December 7 through a private function that will be held at the restaurant.
banana spring rolls served with ice cream and drizzled with caron; red bowl's open-air rooftop patio frequently features drink specials and live music; the dedicated kitchen staff includes (left to right): Jackie Chen, Joe Ci, Chef Johnny 'Sushi' Wang, JJ Dong, Jimmy Lin, owner Sean G. McCormack
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places to go people to see
Charlotte Wine & Food Weekend,whichisheldinthespringofeacheven-numberedyear,attractsguestwinemakersandwineryownersfromallovertheworldandhasgrownintooneofthelargesteventsofitskindintheSoutheast.Shareyourpassionforwine,foodandcharitytheweekendofApril22through24.TicketsavailableonlinestaringmidNovember.704.338.9463 • www.charlottewineandfood.com
Zoës Kitchen hasopenedtheirsecondlocationatMetropolitaninMidtown.www.zoeskitchen.com
Charlotte Country Clubwillbecelebratingtheir100yearanniversaryin2010.704.334.0836 www.charlottecountryclub.org
TerryMiller,ownerofD’Vine Wine Café andaccomplishedwinemaker,haspurchasedoneandahalftonsofRutherfordCabernet(samevineyardasBeaulieuVineyardsTapestry)andwillbecrushingandbarrelaginghisownpersonalwineinhisprivatecellarforfriendsandfamily.Hopefullywe’llbeluckyenoughtogetaspecialbottleofthiswine!704.369.5050 • www.dvinewinecafe.com
Beonthelookout…ChefJimNoble (Noble's Restaurant, Rooster's Wood-Fired Kitchen)iscurrentlydoinganin-depthstudyonCarolinaBBQashemakesplanstofulfilla20-year-olddreamtoownandoperateanauthenticCarolinaBBQrestaurant.www.chefjimnoble.com
VintageWineCellar,NOFOonLizandRock-n-Lobsterhaveclosed.
East Boulevard Bar & Grillisnowopenat1315EastBlvd.Suite130.Checkouttheirnewdigs!MikeJohnston,formerlyofSirEdmondHalley’s,willjointhemasthenewchef.704.332.2414 • www.ebbandg.com
Pasta & Provisions productsarenowavailableattheCommon Market.Homemaderaviolis,sauces,pestosandlasagnasareallreadytotakehomeforaneasy,yummydinner.
Vivace Contemporary Italian Trattoria atMetropolitaninMidtownisnowopenforbusiness.www.vivacecharlotte.com
Epicurean Charlotte Food and Wine isnowontheweb.Checkusoutatwww.epicureancharlottefoodandwine.com,andbecomeourfriendonFacebook!
through the grapevine
november december 13- Southern Christmas Show Surroundyourselfwiththebeautifulsights, joyfulsoundsanddelicioustastesthatmake theseasonspecialwithover600merchants, decoratingideas,craftsandmore. www.southernshows.com/scs
20 Beaujolais Nouveau Wine Tasting Festival Tastethe2009BeaujolaisNouveauand sampleothergreatwinesfromtheBeaujolais regionatthisauthenticFrenchcelebration attheLevineMuseumoftheNewSouth. www.afcharlotte.org
27 Carolinas' Thanksgiving Day Parade Atraditionsince1947,theUptownparade officiallyannouncesandcelebratesthe beginningoftheholidayseason. www.carrouselparade.org
04- Fourth Ward Holiday Home Tour Thisthree-dayeventshowcasesthegrand VictoriansandluxurycondosforwhichFourth Wardisfamous—alldressedintheirholiday finery.Admissionincludesentrytoeight privatehomesandtheFirstMethodistChurch. fofw.web.officelive.com/holidayhometour.aspx10 Cocktails for a Cause RecuperateafteralongdayofworkatTherapy Caféwithlighthorsd’oeuvreandhalf-price margaritasbenefitingFlorenceCrittenton Services,alocalhomeforpregnantmothers andchildren. www.fcsnc.org
�1 First Night Charlotte 2010 Ringinthenewyearwithmusicians,dancers, actorsandartistsfrom3:00p.m.untilmidnight intheheartofUptown. www.royalfaires.com
23
did you know……DomPerignon(1638-1715),theBene-dictineAbbey(atHautvillers)cellarmasterwhoisgenerallycreditedwith‘inventing’theChampagnemakingprocess,wasblind.
…ThomasJeffersonhelpedstockthewinecellarsofthefirstfiveU.S.presidentsandwasverypartialtofineBordeauxandMadeira.
…Oldwinealmostneverturnstovinegar.Itspoilsbyoxidation.
…BeaujolaisNouveaucannotbelegallyreleaseduntilthethirdThursdayofeveryNovember.TheduedatethisyearisNovember19th.
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scene around town
charlotte wine and food weekend kickoff
d’vine wine caf� mix at six
lefttoright:JustinBoudrie(GM),DonWilliams,TerryMiller(Owner),
SeanNowak
"
"
freedom beverage fall preview
lefttoright:EricSolomon,CathyCoulter(300East),AndrewLeach(FreedomBeverage),DeePeterson(Rooster'sWood-FiredKitchen)
exploring nc wines at ragapple lassie
lefttoright:LindaSeligman,BobbieSteele,DebraHamilton,
MichaeleBallard,LoisMumford
"" opening of blt steak
at the ritz-carlton
lefttoright:ChefLaurentTourondel,JackRosenblatt,BruceHensley,LindaSeligman,PatMcCrory,JillHensley
enjoying nc wines at the great grapes festival
lefttoright:CindyPalmer,CindyChamberlain,AnnMarie
Young,BillBeatty
"
"
lefttoright:PatriciaDelBello,Johnson&WalesUniversitypresidentArtGallagherandhiswifeAlice,BruceSchlernitzauer,NeliaVanGoor
donna bise
�4 www.ep icureancharlottefoodandwine.com vo lume 1 • i ssue 4 ��ep icurean char lo t te food & wine Nov emb e r • D e c emb e r 2 0 0 9
36 Nov emb e r • D e c emb e r 2 0 0 9 ep icurean char lo t te food & wine ��vo lume 1 • i ssue 4 www.ep icureancharlottefoodandwine.com
local flavor
sweets and seafoods—recipes for the holidays
ingredients:skewers:•chunksofsalmonandseabass•scallops•cannedorfreshpineapple•redonion•redandgreenbellpeppers
dressing:•orangejuice•lemonjuice•oliveoiltotaste
Slicepineapple,onionandpeppers.Alternateseafoodandvegetablesonametalorwoodenskewer.Grillthreetofourminutesoneachside.Lightlydrizzledressingoverseafoodaftergrilling.Garnishwithalemon.
seafood skewersvillage bistro
ingredients:•36ladyfingers•1poundmascarpone cheese•5eggyolks
•1whippedeggwhite•4oz.sugar• 12cupscoffee•1shotofliquor(optional)•plaincocoa
tiramisuportofino’s italian restaurant
dilworth/ southend
Big Daddy’s Burger BarBigDaddy’sBurgerBardoesexactlywhattheirnamesuggests,offeringamazingburgers,akillerbar,andit’sallvery,verygood.TuckedperfectlyintoCharlotte’sDilworthneighborhood,amazingfoodisservedinalively,laid-backatmosphere.704.714.4888 • www.bigdaddysburgerbar.com
The Common MarketTheCommonMarketisyourstopforeclectic,neighborhoodconvenience.Amoderntwistonthegeneralstore,TheCommonMarketoffers fresh deli sandwiches, cold beer,knicks&knacksandagreatselectionofwineforeverypricerange.704.332.7782 • www.commonmarketclt.com
East Boulevard Bar & GrillFocusingongreatfood,serviceandcolddrinks,EastBoulevardBar&Grillhasremainedafavoritespotforcustomersofallagesforalmost25years.704.332.2414 • www.ebbandg.com
Lebowski’s Grill & Pub LocatedintheheartofDilworthonEastBlvd.,Lebowski’shasquicklybecometheplaceforfriends,familyandneighborstomeet,offeringanarrayofsalads,sandwiches,burgersanddinnerspecialsaswellasgoodwineandcoldbeer.704.370.1177 • www.lebowskisgrillandpub.com
The LibertyThisnewrestaurantoffersaprogressiveAmericanversionoftheU.K.-borngastropubconcept,whichcombinesthetraditionalsocialpubsettingwithupscale,yetmoderatelypricedcuisine.704.332.8830 • www.thelibertycharlotte.com
Solé Spanish GrillAtouchofOldSpainawaitsyoujustminutesfromUptown.Relaxafterworkwithanarrayoftapasandsangria,orsettleinforafeastofsteaks,chickenandfreshseafoodaccompaniedbyabottleofRiojafromtheirexcellentwinelist.704.343.9890 • www.solespanishgrille.com
nodaAmélie’s French BakeryOpen24/7foryourFrenchconnectiontopastriesandmuchmore.704.376.1781 • www.ameliesfrenchbakery.com
uptown
Reid’s Fine FoodsChuckRichardsoffersclassyfoodandwine,avarietyofdelitreatsandagreatwineselection.704.377.1312 • www.reids.com
Villa FrancescaLocatedbehindtheBobcatsarena,VillaFrancescaiswheretraditionalsouthernItalianfareismadewithlove.704.333.7447 www.villafrancescacharlotte.com
university/matthews
The Wine VaultLocatedattheShoppe’satUniversityPlace,TimWallaceofferswinesbytheglassorbottletobeenjoyedinhisnewly-renovated,comfysittingareaalongwiththegreatpatioforfall.704.548.9463 • www.headwino.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
midtown/myers park
Mama Ricotta’sMamaRicotta’sservesuptraditionalItalianfoodtothousandsofpatrons,butthequalityofthefoodandserviceiswhatonemightexpectfromacornertrattoria,orItaliancaféintheheartofItaly.704.347.4904
www.mamaricottasrestaurant.com
Pasta & ProvisionsCharlotte’sprimoItaliangourmetfoodstorefeatureshomemadepasta,sauces,oliveoils,importedanddomesticcheeses,etcandahugeselectionofItalianwines.704.364.2622 • www.pastaprovisions.com
Terra RestaurantThierryGarconnet’sintimatebistrooffersguestssumptuouscontemporaryculinarystylingswithFrenchandItalianinfluencesinanintimateyetcasualsetting.Agreatselectionofwineisavailabletomakeyourdiningexperienceeverlasting.704.332.1886
Vivace Italian TrattoriaTakingitsnameandcuefromtheItalianwordmeaning‘lively,’VivaceintroducesamodernconvivialItalianrestaurantinastylishsetting.www.vivacecharlotte.com
ripe for the picking
Beateggyolkswithsugarinbowluntilfrothy.Stirincheese,addwhippedeggwhiteandliquor.Mixwellbyhanduntilitbecomesasmoothcream.Soak ladyfingers incoffeeandlayerinabakingdish.Spreadcreammixtureovertop.Repeat layers.Spreadcreamevenlyover top,generouslysprinklewithcoco.Placeinrefrigeratorfortwohours.Bestwhenpreparedthedaybefore.Servessixtoeight.
�8 www.ep icureancharlottefoodandwine.com vo lume 1 • i ssue 4 39ep icurean char lo t te food & wine Nov emb e r • D e c emb e r 2 0 0 9
*Accredited Buyers Representative
Buying, Selling, Relocating?Let me smooth the way.Mary H. Schurr, ABR*Realtor & BrokerLicensed in NC and SC
The Allen Tate Co.SouthPark Office
704.362.6375 Direct 704.591.5703Mobilewww.maryschurr.com [email protected]
southpark
Barrington’s RestaurantBruceMoffettbringsculinarysophisticationto the area with his highly imaginativecuisine. Meals are served in an intimateatmospherebyskilledserverswhoknowthewinelistaswellastheydotheirownnames.704.364.5755 www.barringtonsrestaurant.com
Brio Tuscan GrillLocatedatfashionablePiedmontRow,BrioisthehotspotintownfordinneranddrinksofferingthefinestItaliancuisine.Thepatiois the idealplace foraglassofwineoratastymealwhenweatherpermits.704.571.4214 • www.brioitalian.com
Café Monte French BistroCaféMonteisaFrenchbakeryandbistrothathasadelectabledishforeveryone,bringingFrenchfaretoCharlottealongwithfreshlybakedArtisanbreads,paindecroissantsandcrêpes.Opensevendaysaweekforbreakfast,lunchanddinner.704.552.1116 • www.cafemonte.net
Dolcetto Wine RoomWinebarsarein,andDolcettoWineRoomischicandtrendy.Enjoywinesbytheglassorbottle,alongwithartisanalcheeses,appetizers,desserts,saladsandsandwiches.Outdoorpatioseatingistheplacetowatchthecrowds.704.295.1111 • www.dolcettowineroom.com
Firebirds at SouthParkPolishedyetcasual,Firebirdshassomethingtooffereveryone.Greatdiningexperiencesaboundfromsaladstosteaksinaclassyatmosphere.704.366.3655 • firebirdsrestaurants.com
The Wine Shop at Foxcroft AmostenjoyablewinelearningandwineshoppingexperienceawaitsyouatTheWineShopatFoxcroft.EnjoyaglassorbottleofwinewhileyousnackongreatfoodpreparedbyChrisZion.704.365.6550 • www.thewineshopatfoxcroft.com
plaza/ midwood
The Common MarketTheCommonMarketisyourstopforeclectic,neighborhoodconvenience.Amoderntwistonthegeneralstore,TheCommonMarketoffers fresh deli sandwiches, cold beer,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
ballantyne/stonecrest
Cantina 1511 Mexican RestaurantWithrootsfirmlygroundedinlong-establishedMexicancookingtraditions,CantinaiswherefoodiesflockforauthenticMexicancuisineandcocktails.704.752.9797 www.cantina1511restaurant.com
D’Vine Wine CaféCasual,relaxedenvironmentwithtwoseparateloungeareasfeaturing35winesbytheglassandover500winesforretail.Menuisfocusedongourmetsmallplatesatreasonableprices.704.369.5050 • www.dvinewinecafe.com
Johnny’s Red BowlFeaturingafull-servicebarandservingAsian-inspireddishes,eachdistinctivedishishandcraftedandpreparedwithonlythefinestandfreshestingredients.Boastsacreate-your-ownstir-frybar,family-friendlyenvironmentandaward-winningSushibar.704.814.7777 • www.redbowlusa.com
Miró Spanish GrillEnjoyfavoriteslikepaella,sangriaandSpanishwinesatthisbustlingStonecrestestablishment.Thisrestaurantismeantforthosewhoenjoylifetothefullest.704.540.7374 • www.mirospanishgrille.com
Village BistroApopulardestinationthat’supscale,notuptight,VillageBistroofferscomfortable,casualdininginanupscale,yetfriendlyenvironment.Indulgeyourselfwithavarietyofstunningmenuitems,asuperbwinelistandaprofusionofdiningenticements.704.369.5190
lake wylie/fort mill
Liu Liu’s @ Baxter VillageFortMill’sfinestAsiancuisineandrestaurantexperience.ThemenutravelsalloverAsiavisitingThailand,VietnamandJapan.Menuitemsarecolorfulandexoticpan-Asianselectionswithwinesandbeersfromaroundtheworld.803.547.1838
The Wine Shop at RiverGateTheWineShop'snewesteditionoffers40winesbytheglass,150beers,andlunchanddinnermenussevendaysaweek.Greatpatiotoenjoyfood,friendsandsipgreatwinesorcoldbeer.704.831.9000 www.thewineshopatrivergate.com
huntersville/ mooresville
Total Wine & More– HuntersvilleThewinesuperstoreoffersahugeselectionoffinewinesatdynamiteprices.Choosefromeverydaywinesorsomeofthewineworld’smostreveredlabels.Manyselectionsofbeersandgiftitemsarealsoavailable.Tastingsandclassesareoffered.704.895.6115 • www.totalwine.com
The Wine LoftBestambiance&socialenvironmentintheLakeNormanarea.NowopendaytimehoursonbothSaturdayandSunday.Agreatpatioonwhichtorelaxandenjoytheday.Featuringwines,BloodyMary’s,mimosasandsangriasbythecarafe,andasummertimelunch/brunchmenu.704.664.3230 • www.thewineloftmooresville.com
ripe for the picking
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
Volume 21, Issue 5 — Say you saw it in Estates & Homes of Metro Charlotte — www.metro-charlotte.com — 45
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new ad 1-4 9/24/09 9:04 AM Page 1
10 Signature White Russians & Martinis F R I D A Y$4 House Vodka$5 Glass of Wine
Tuesday isTrivia Night
starts at 8 pmfun & prizes
Tuesday isTrivia Night
starts at 8 pmfun & prizes
O P E N L A T E !11am-2am Daily
1 5 2 4 E A S T B L V D · 7 0 4 - 3 7 0 - 1 1 7 7w w w. L e b ow s k i s G r i l l a n d P u b . c o m
The classic neighborhood grillthat truly abides!
chcchararloootttte’e ss besttchchcharara lolootttbbbeeeeeefff oonn ‘wweccknn ‘wwecckkbbwitwith gh ggarlarla iciccc fririf esww
ststrereeeet-siddeesscocovevered,,
eeata eded pattioioheh
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
november • december 2009
go off the beaten path at william hill winerysave your taste buds and the environment with organic winesdiscover the perfect wines for the holiday season
bowling over charlotteexperience authentic asian cuisine at johnny’s red bowl
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