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unlock seven basics to serving wine and glassware bound for the bahamas

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july • august 2017

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seven basics to serving wine and glassware

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bound for the bahamas: plan your escape to nassau & paradise island

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in each issue 06 ripe for the picking

wine picks to help you beat the summer heat

08 juicy morsels Est.


five ways to take your summer grilling to a whole new level


seats & eats


volume 9 • issue 4

the north comes south at lily’s italian bistro offers

profiles of passion

thinking outside the coop: eight common myths about raising backyard poultry

33 places to go, people to see

a calendar of local events

34 scene around town

check out who’s been out and about

36 local flavor

recipes as cool as a cucumber

38 the juice

must-have products, hot topics, and more

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Epicurean Charlotte is published locally by Charlotte food and wine lovers for fellow food and wine lovers. We hope you enjoy our publication and find it helpful when choosing wine, a place to dine or events around town. Copying or reproduction, in part or in whole, is strictly prohibited.


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design & production Ashley Blake Chappell ashley@epicureancharlotte.com advertising sales Linda Seligman linda@epicureancharlotte.com 704.904.8249 contributing writers Brandpoint, Sara Kendall, Courtney Matinata, Madeline Puckette, Emily Williams contributing photographers Graycliff Hotel, Sara Kendall, Courtney Matinata, Nassau Paradise Island Promotion Board, Warwick Paradise Island

cover image The Jailhouse Courtney Matinata


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volume 9 • issue 4

epicurean charlotte food & wine

j u l y • a u g u st 2 017


ripe for the picking

ripe for the picking

Bottle $31.00

Glass $15.00, Bottle $60.00

Combining fruit from the winery’s estate vineyards in Carneros, part of the wine spent minimal time on oak, imparting a hint of hazelnut aroma. The balance of the wine was fermented in small, stainless steel barrels, which allow unique characteristics of the vineyard to come through … pear and green apple, lemon zest, honeysuckle, flint flavors, and a refreshing finish.

This wine is vivid ruby red in color with intense fruity aromas of cherry and plums. Well balanced and fresh on the palate, it’s complete, harmonious, and easy to appreciate, even in its youth. This wine pairs well with simple dishes such as hors d'oeuvres, soups, risotto, and pasta.

Dylan George of Pasta & Provisions is enjoying the Domaine Hubert Brochard Sancerre Tradition 2015 for summer. Bottle $24.99

The Domaine Hubert Brochard Sancerre Blanc offers flavors of citrus and grapefruit with subtle floral nuances. Balanced with a lively acidity, this Sancerre Blanc is best enjoyed chilled. Ideally enjoyed as an aperitif, served with raw oysters or other fresh seafood selections.

Monte Smith of Café Monte French Restaurant and Bistro highly recommends the 2014 Emmolo Merlot, Napa Valley for your ultimate dining experience. Bottle $110.00

Dark plum color, this wine opens with the lush scents of baking chocolate and fig, enhanced by notes of dried stone fruit, Christmas spice, and wisps of Mesquite smoke. The palate is wonderfully rich and supple, driven by dark berry flavors. A harmony of fresh earthiness and smoky notes round out with tannins on the finish.


Master Sommelier Jaffer Kovic, owner of Dilworth Tasting Room, recommends the 2015 J.L. Chave Selection "Mon Coeur" Côtes du Rhône. Glass $14.00, Bottle $52.00

On the nose, this wine exudes aromas of black cherry, notes of anise, and a touch of white pepper. On the palate, flavors of crushed ripe plum, black cherry, and dark fruits with a long, smooth finish. This wine enhances any meal from meat to poultry dishes and pizza.

Helen Marie White of Sir Edmond Halley's Restaurant & Freehouse recommends the 2016 Pomelo Sauvignon Blanc for patio weather. Glass $7.50, Bottle $30.00

Matthew Matinata of The Jailhouse Spirits & Lounge in Belmont suggest trying the Michter's Single Barrel Straight Rye Whiskey, Bardstown.

This dry Rosé has a bouquet of elegant florals, particularly rose, myrtle, and grape flowers. Bright fruity flavors of crisp red apple, currants, and a hint of sour cherry finish clean on the palate. Enjoy as an aperitif or paired with antipasto platters.

Boasting crazy-sweet aromas full of caramel, vanilla, and a slight floral touch, this Whiskey’s bite comes first (and lingers awhile), followed by vanilla, caramel, and coconut flavors. It mellows considerably with ice, and becomes quite likeable, drinkable, and mild.

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Beaming sunshine, basking temperatures, and long days are here! This issue’s pick will have you swinging into the Charlotte summer with the ultimate POP! When it comes to chilling out this season, I’ve found a drink that literally melts in your mouth and in your glass.

by kate bruce

To cool down this summer, look no further than the Sparkle & Pop cocktail … featuring a bubbly glass of Prosecco topped off with a popsicle. That’s right, a popsicle. My go-to favorite: the strawberry lemonade, courtesy of King of Pops. But the choice is yours, as the flavors offered are ever-changing based on what’s seasonally in style. Each sip allows the sweet popsicle to melt a bit more, fluctuating the flavor and shade of this decadent drink. Can you think of anything more perfect for summer? The concept is simple, but the taste is remarkably delicious. Oh, and did I mention it’s served up at Le Meridien’s City Lights Rooftop Bar? So just in case the temperatures were bogging you down, you get to indulge this one while taking in 360-degree views of the Charlotte skyline. Whether you’re looking to cool down with a quick concoction after work or on a weekend sunset outing, look no further, as this pick hits each and every mark. Oh, and just in case Prosecco isn’t your thing, the menu isn’t limited when it comes to innovative creations. Another not to miss option is The Full Moon, featuring lemon, blackberries, and Bulleit bourbon. Here’s to another Queen City Summer—raise your glass, enjoy the views, and let it pop! Until next time … cheers and enjoy!

Be the car the valet brags about.

This Sauvignon Blanc opens with aromas of fragrant orange blossom, ruby grapefruit, and white peach flavors set on a light body with pops of lime zest and passion fruit. Melon and ripe citrus on the palate complement a lovely lemon curd finish.

Giouse Coppola of Portofino’s Ristorante Italiano e Pizzeria enjoys the Carpineto Toscana Dogajolo Rosato 2015 for your patio dining pleasure. Glass $7.00, Bottle $28.00

drinks with kate

Thomas Camps of Carolina Prime Steakhouse recommends the Silverado Carneros Chardonnay 2013.

Evoke Restaurant manager David Biddlecom is raving about the Prunotto Fiulot Barbera d'Asti 2013.

2 oz. Pour $11.00

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juicy morsels

five ways to take your summer grilling to a whole new level reprinted with permission from brandpoint


he bright, sunny days of summer are your favorite time of year, and when the season arrives, you spend much of your time outdoors. Your yard becomes your living room, and you move your cooking to the grill.

Summer is grilling season, and there is nowhere you’d rather be than standing in front of your favorite grill for every game day, holiday, and weekend cookout. These events are when some of your best memories are made, and now is the perfect time to make this grilling season your best yet. To do just that, here are five ways you can up your grilling game in 2017.

switch to lump charcoal.

The number one reason people grill with lump charcoal is because of the enhanced wood-fire flavor it imparts. When most people think of charcoal, they inherently think of it as briquettes and miss out on the natural advantages of its alternative, lump charcoal. Lump charcoal accounts for only 7 percent of the market, but the figure is growing steadily as more grill masters recognize the improved flavor. When you grill with lump charcoal, you’ll enjoy a quick, hot burn with less ash production. Lump charcoal is also natural and widely available in an array of varieties, allowing you to find the perfect charcoal to match your menu.

use a smarter starter fluid.

customize the smoke flavor.

take control of your temperature.

In the hands of an experienced grill master, the uneven heat offered by charcoal grills is a benefit, not a drawback. Creating two zones on your grill will give you the strong, searing heat of the fire on one side, and indirect heat on the other side to cook your meat all the way through. To accomplish this, pour charcoal into one half of the grill—this will be your direct heat source—and leave the other half empty as your indirect heating zone. Heartier meats like steak can then be cooked for two minutes on each side in the direct zone and allowed to finish cooking in the indirect zone, where you’ll lock in the entire flavor without burning your meat.

target the topmost temperature.

To be sure your food is cooked to perfection, a temperature thermometer is a must. Dark meat chicken or turkey should be cooked to 175˚F, while white meat should be cooked to 165˚F. Beef and lamb should be cooked to 130˚F (for a rare result) all the way to 170˚F or higher for well done. And if your menu calls for brisket, keep the meat cooking until it reaches 185˚F to 205˚F.

You look forward to the summer grilling season all year. Lump charcoal already lends itself a natural smoke flavor when compared to briquettes, but to really customize Now that it’s here, don’t let a single opportunity pass you that flavor in your food, you can complement your lump by. Apply the tips above, and you’ll take your time-honored charcoal with wood chips or chunks. Chips are smaller and pastime to a whole new level in 2017.E


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volume 9 • issue 4


Lighter fluid is a mainstay around the grill when you want to get cooking quickly. The chemical taste it leaves behind, however, poses a serious drawback. The reason you get that petrochemical taste is because the chemical vapor from the fluid gets into the food. You can gain the benefits of a quick burn without the chemical taste by using Smarter Starter Fluid. Made from recycled restaurant cooking oil, Smarter Starter Fluid doesn’t smell like traditional petroleum-based alternatives, so you’ll never have to worry about it corrupting the taste of your food. Being made from recycled cooking oil, Smarter Starter Fluid makes it safe for use around kids and pets. The result is 87 percent less greenhouse gas emissions, so you can feel as good about your environmental impact as you do your grilling. And, it’s perfectly suited for use on lump charcoal.

more readily available in most stores, but they burn faster. Chunks burn more slowly and give you a better chance to lock in that unique smoke flavor. Once you pick a wood size, it’s time to pick a flavor. Apple, cherry, oak, mesquite, and hickory are just a few of your options, so don’t be afraid to explore several. Whatever you’re planning to smoke, there’s a chip or chunk out there that offers the perfect flavor complement.

epicurean charlotte food & wine

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seats & eats

the north comes to the south lily’s italian bistro offers italian dishes by a long island chef by emily williams images by courtney matinata


or Northern transplants living in the South, it’s beginning to feel a little bit more like home. As many folks north of the Virginia line decide to make North Carolina their new home, their culinary traditions have followed suit. From specialized New York-style delis to die-hard bagel shops to Philadelphia cheese steak franchises (Google “Lee’s Hoagie House Charlotte”!), it’s all here. And thanks to chef and Long Island native Jerry Simonetti, Gaston County now has its own scrumptious oasis of fine Italian dining in the form of Lily’s Bistro in downtown Gastonia. If Jerry’s name rings a bell, you’re probably thinking of Simonetti’s Pizza in Belmont, well-known among locals for winning the title of Best of Gaston County for its mouth-watering pizza six out of eight years in a row. He opened the shop in 2008, and its success has been steadily growing, thanks to the excellent pies and freshest of fresh ingredients. Since then, Simonetti has also opened Addley’s in the popular General Store on Main Street, serving bagels


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from-scratch and in-house roasted coffee. In fact, the main thoroughfare of any city is Simonetti’s specialty. Lily’s Italian Bistro, lovingly named after his granddaughter, is in the heart of the city on Main Avenue. With its butteryellow walls, maroon accents, and gleaming 100-year-old antique floor, it’s been a popular spot for Gastonians to gather when they’re craving a meal in an elegant surrounding. For Simonetti, it’s been a wish fulfilled. Before coming to Charlotte in 2007, Jerry ran several restaurants in Long Island, one of which was placed in the Top 40 of New York. Lily’s has proven to be just as popular and a major draw for downtown patrons. “We often get so busy during the lunch rush that we have a wait line, especially now that the summer is starting up and the outdoor patio is becoming another attraction,” Simonetti says. Given the delicious adventure that awaits his customers’ taste buds, it is little wonder there is a line to get in. “Nothing is frozen. Nothing. Either here at Lily’s or at the pizza shop,”

epicurean charlotte food & wine

lily's italian bistro 141 w. main avenue • gastonia 704.864.3086 • www.gastonianews.com Simonetti says. “I want to ensure there is value and quality in anything you choose at Lily’s.” With over 40 years of experience behind him, Simonetti knows what his customers want: four-star food for a reasonable price, well-sized portions, and flavors with plenty of pizazz. And oh my, is there plenty of that. If you want to start off with an authentic Italian dish, go with Nana’s meatball. “We make up to about 600 of them a week,” he explains. “It’s about as close to my grandmother’s original recipe as you can get.” Large enough for two people to split, it’s melt-in-your-mouth soft, doused in a specialty marinated tomato sauce for which Simonetti has become well known, using fresh tomatoes, roasted garlic, and pungent strips of basil. For something lighter, there’s always cocoli, a fluffy fried dough stuffed with prosciutto di Parma and buffalo mozzarella—a chewy, indulgent experience enhanced by a spicy tomato oil as a dipping sauce. For a salad, the grilled Caesar salad is a taker. Yes, grilled lettuce is a thing and a delicious one, so don’t shy away. Long leaves of romaine lettuce are flash grilled for 15 seconds with an herbed olive oil. It doesn’t lose its crunch (nope, not wilted) and has a pleasant pop of smoky flavor. For the main event, go for a traditional entrée like the caramelized onion-crusted salmon or a grilled 8 oz. filet. Both are beautifully and substantially presented. “We always recommend taking the leftovers home! We’re known for our large portions,” Simonetti says with a chuckle. The salmon rests on a bed of addictively creamy risotto and colorful corn volume 9 • issue 4

succotash, while the filet is accompanied by thick Yukon mashed potatoes, asparagus, and the welcome sight of a roasted clove of garlic that’s just begging to be spread on the warm bread brought to your table. As this is an Italian restaurant, you needn’t forgo the wine list, which boasts an impressive array of chiefly Italian whites and reds. Simonetti recommends his favorite label, Tenuta Polvaro, in either a white blend or Cabernet to accompany fish and meat dishes. An equally impressive beer and cocktail list offers a selection of tasty accoutrements to complete the experience. Dessert cannot be passed up, despite the filling meal you may have just had. Go for the ricotta no-crust cheesecake, thick and dense, with a creamy texture that only ricotta cheese can achieve. It’s not overly sweet, which means the raspberry coulis and seasonal berries complement it well. Or, if you want something a bit more traditional with a twist, a classic crème brûlée (tangy mango and tequila was a recent effective and adventurous flavor pairing—perfect for the summertime) is the way to go. After all the edible delights that he’s brought to Gaston County, what’s next on his agenda? Simonetti says he’s hoping to start up yet another restaurant in a boutique hotel being built across the street from Lily’s Bistro. The theme, once again, will be fine dining. “I’ll be aging my own steaks,” he says, “and probably incorporating more French, classic cuisine as well.” One thing is certain, whatever he tries his hand at, it’s bound to be a popular draw for Northerners and Southerners alike.E w w w.epi cu rea n ch a r l otte.com


profiles of passion

thinking outside the coop

eight common myths about raising backyard poultry reprinted with permission from brandpoint


myth 5: a chicken lays an egg every day.

rom fresh egg production to natural garden fertilizer, there is no shortage of benefits in raising backyard poultry. But even as families become more familiar with sustainable living and keeping chickens, several poultry myths still exist. Here to set the record straight for our feathered friends is poultry expert Lisa Steele, creator of the renowned Fresh Eggs Daily brand and author of three top-selling books on the subject. Steele is also a consultant with Tractor Supply Company, the rural lifestyle retailer. Here are Steele’s eight most common myths surrounding backyard flocks:

myth 1: chickens are difficult to care for.

myth 2: chickens (and coops) smell.

“Chickens themselves don’t smell, nor does a well-maintained coop,” Steele says. “On average, a chicken produces about 1.5 ounces of manure a day, which is far less than the average dog, not to mention, when composted, it makes wonderful nitrogen-rich fertilizer for a garden.”


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myth 3: chickens are noisy.

“Despite what you may have heard, chickens are pretty quiet. In fact, a clucking chicken tends to be on par with normal human conversation (60 to 65 decibels). In other words, it’s a lot quieter than your neighbor’s barking dog, lawn mower or car alarm,” Steele says. Roosters are a different story, however, and some areas prohibit them for that very reason. Be sure to check your local ordinances about keeping backyard poultry!

myth 4: you need a rooster to get eggs.

Chickens will lay eggs regardless of whether or not there is a rooster in the flock. A male chicken is only needed to fertilize an egg, meaning eggs laid by hens in a rooster-less flock can never hatch into baby chicks. And while there are some benefits to having roosters, they aren’t necessary for your hen to produce a basket of delicious, fresh eggs. volume 9 • issue 4

myth 6: brown eggs are more nutritious than white eggs.

brandpoint; sylv1rob1/shutterstock.com

“There is, of course, a certain level of responsibility required to properly care for any living animal. However, when it comes to backyard poultry, the time commitment is fairly minimal—maybe 30 minutes daily,” Steele says. Here’s what you can expect: In the morning, chickens will need to be let out and fed; waterers will need to be filled. At some point, eggs will need to be collected. Then, around dusk, after the chickens have wandered back to the coop, the door needs to be locked to protect them from predators.

Fresh eggs to eat and share with friends are one of the best benefits of raising poultry, but Steele says not to expect your hen to lay an egg every day. “The average chicken will produce four to five eggs a week, but that will vary depending on the chicken’s age, breed, health, and environment. Shorter days, extreme temperatures, molting (growing in new feathers), and other stressors, such as the presence of predators, can all affect egg production,” Steele says.

tapeworm, and heartworm,” Steele explains. “While salmonella can be transmitted to humans through poultry dander and feces, simply washing hands after handling the chickens keeps the risk of infection minimal.” The Centers for Disease Control and Prevention also cautions against live poultry inside the home and against letting children younger than five years old handle poultry.

myth 8: chickens attract rodents and predators.

“Wild predators are not any more attracted to chickens than they are to wild birds, rabbits, squirrels, and other small animals,” Steele says. “The truth is, predators are likely already living in your midst. The key to keeping them at bay is to keep your chickens safe in an enclosed pen or run area. Chicken feed should also be taken up at night and stored in predator-proof containers to reduce the possibility of flies and mice.”

“The nutrient content of an egg is based largely on a hen’s diet, not the color of its egg, which is determined solely by the chicken’s breed,” Steele says. According to a study conducted by Mother Earth News magazine, a free-roaming chicken that consumes grass and bugs will lay eggs with less cholesterol and saturated fat and more When it comes to raising backyard poultry, Tractor Vitamin A and E, beta-carotene, and Omega-3s than a chicken fed purely commercial corn/grain-based foods. Supply is a one-stop shop with coops, equipment, feed, and the expert advice you need to successfully raise chicks into an egg-laying flock. For more expert informyth 7: chickens carry disease. “Chickens don’t carry any more risk of disease than a mation on safe handling and care for poultry, starting dog or cat. In fact, they love to eat ticks and other pesky a chicken coop and more, visit TractorSupply.com/ critters known to transmit diseases like Lyme disease, Chicks.E epicurean charlotte food & wine

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seven basics to serving wine and glassware you don’t have to spend a million dollars to drink the high life by madeline puckette


ine is a peculiar beverage because even something as simple as serving it in different glasses can change the way it tastes. This simple guide aims to help with the basics of serving wine and picking glassware to ensure that your wine tastes the best it possibly can. a proper glass will make any wine taste better


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Goran Bogicevic/shutterstock.com

In 1986, Georg Riedel, a 10th generation Austrian glass maker, came out with a line of affordable, machine-made crystal glasses called Vinum. The line featured different glass shapes for different types of wine, which caused a lot of confusion. Consumers were accustomed to using just one wine glass, and the Vinum line seemed to be complete overkill. Riedel had a clever solution, though, and he started hosting ‘wine glass tastings’ to prove first hand the difference a glass can make. Regardless of his profit motives, Riedel was right. Even novice wine drinkers noticed a sizable difference between certain glass shapes. Ten years later, Riedel was awarded Decanter Man of The Year for his contribution to the wine world. Of course, this doesn’t mean that you have to buy the entire line of Riedel, Schott Zwiesel, or Zalto glasses, it just means that you might want to figure out what wine glasses fit your drinking style, because it really will make your wine taste better.

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wine tastes better served slightly cool

pour a standard wine serving

Hopefully you’ve already experienced how wildly different your coffee, tea, or soda (luke warm Coke anyone?) tastes at different temperatures. This same ideology applies to wine. Also, some of the more delicate floral aromatics in fine wines are completely subdued at overly cool temperatures or burn off too quickly when the wine is too warm. • Red wine tastes better when served slightly below room temperature from 53˚F to 69˚F (light red wines like Pinot Noir taste better at the cooler end of the spectrum). • White wine tastes great from about 44˚F to 57˚F. (serve zesty whites on the cool side and oak-aged whites on the warm side). • Sparkling wine does great at 38˚F to 45˚F (serve high-quality Champagne and sparkling wines at white wine temperatures). TIP: If you drink affordable wine most of the time, serving it slightly chilled will disguise most ‘off ’ aromas. A wine above 70˚F will start to smell more alcoholic because of increased ethanol evaporation that occurs as the temperature rises.

A bottle of wine contains just over 25 ounces, so it’s common to see it portioned out into five-5 ounce (150 ml) servings. Fortunately, there are many U.S. restaurants that pour a generous 6 oz. (180 ml) serving, which is a nice gesture if you’re paying by the glass. Either way, it’s about either four or five glasses to the bottle. Often, very large glasses may hold close to (if not more than) an entire bottle of wine, so watch what you’re pouring at home. Make sure to share!

holding a wine glass

Now that your wine is in your glass, how are you supposed to handle the awkward top heavy glass? It seems logical to cup the bowl, however your hands will heat up your wine, so hold it by the stem.

how long does wine keep after opened?

perfect the ritual of opening a bottle of wine

nearly every red wine tastes better decanted

Decanting is the one thing we always forget to do that greatly improves the flavor of red wine. The classic method is to pour wine into a glass pitcher or wine decanter and let it sit for about 30 to 45 minutes. The faster way is to use a wine aerator, which decants wine almost instantaneously. With the exception of very old red and white wines, almost no wine will be harmed by decanting it (including sparkling), so it becomes a “why not?” question! If you buy very affordable wine (sub-$10) on a regular basis, it’s not uncommon to smell rotten egg or cooked garlic. This happens even on some fine wines. Despite their sulfur-like aroma, these smells are not from sulfites nor are they bad for you. It’s a minor wine fault that is caused when wine yeast doesn’t get enough nutrients while fermenting, often during large, industrial-grade fermentations. Decanting a cheap wine will often alter the chemical state of these stinky aroma compounds, making them more palatable. TIP: Stinky rotten egg aromas in wines can also be removed by stirring the wine with an all silver spoon or, if you’re in a pinch, a piece of sterling silver jewelry. It’s the real deal!


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volume 9 • issue 4

Lileephoto/shutterstock.com; africa Studio/shutterstock.com; Goran Bogicevic/shutterstock.com

There are many different types of wine openers, and the most popular with pros is the waiter’s friend. Most of us instantly get the logic of inserting a corkscrew into a cork and using a lever arm to hoist the cork out, however it’s the little details that bewilder us. Cutting the foil: top lip or bottom lip? Wine sommeliers cut the foil at the bottom lip. This is the tradition because foils were previously made out of lead. Also, this method tends to reduce stray drips when pouring at the table. Foil cutters, on the other hand, are designed to cut the top of the lip. Cutting the top lip is more visually appealing and ideal for moments where the wine is on display (like at a wine tasting). Where to poke the cork? Poke the cork slightly off center. You want the radial diameter of the worm (the ‘worm’ is the curlycue part of a wine opener) to be centered so that it’s less likely to tear the cork. Keep the cork from breaking. It takes about seven turns to insert the worm into the best spot, although wine openers vary. Basically, the corkscrew should be inserted into the cork about one turn less than all the way in. Some fine wines have long corks and you can go all the way in.

Most wine won’t last through the night if the bottle is left open. Here are a few tips to preserve open wines for much longer: • Wine preservers are awesome, use them. • Store open wines in the fridge (or wine fridge if you have one!). This cold storage will slow down any development of the wine, keeping it fresh. • Keep wine away from direct sunlight and sources of heat (like above your fridge or oven).E

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bound for the bahamas

plan your escape to nassau & paradise island


by sara kendall


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volume 9 • issue 4


images courtesy graycliff hotel, nassau paradise island promotion board, sara kendall, and warwick paradise island

f you’re in need of white sandy beaches and crystal-clear turquoise waters, the Bahamas is for you. This Caribbean archipelago is a mix of natural beauty, island culture, and crave-worthy cuisine, making it the ideal spot for your next getaway. A quick two-hour flight makes getting to Nassau and Paradise Island easier than you may think. So, ditch the stress of everyday life and head to the islands, the pleasures of the Bahamas await you.

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island activities At the top of the list for any Caribbean vacation are lounging by the pool and relaxing ocean swims. Once you’ve gotten your dose of pool and beach time, Nassau and Paradise Island offer so much more fun and excitement to fill your days and nights. Try a Tru Bahamian Food Tour, where you can taste and sip the flavors of this Caribbean island. In the heart of colonial Nassau, you will be lead by a local on a culinary and cultural walking tour with six stops, each with authentic food and drinks. Stops include Bahamian Cookin’, a local favorite restaurant that has been around over 30 years, the exquisite Graycliff Chocolatier, and the famous Tortuga Rum Cake Company. Along the way, you’ll learn about this island nation’s history and culture while satisfying your foodie adventure desires. The Graycliff Hotel is a must-do outing, especially for wine lovers. Here you can take a tour of Graycliff Hotel Wine Cellar, where you’ll find the third largest private wine collection in the world! Once a pirate dungeon, hotel guests and diners can tour the cellar’s maze of small rooms, each storing a particular type of wine or champagne. With over 275,000 bottles, the seemingly endless racks of vino stored in every nook and cranny will amaze you. Don’t miss the million-dollar wall of French wines. Their most expensive bottle is a 1727 German dessert wine valued at $200,000. Just imagine what dessert you would pair with this wine! If you want to dine like the stars, reserve the private dining room carved out in the wine cellar where Sean Connery, Tom

Cruise, Michael Jordan, and LeBron James have dined. Another must-see is John Watling’s Distillery. Situated on a hilltop, you can take a free guided-tour and hear about the history of the distillery and the three kinds of hand-produced rum produced there. You’ll taste a sample of their signature piña colada made using only fresh ingredients—prepare to be wowed! After the tour, you can partake in tasting their spectacular three rums or sip a handcrafted rum cocktail in their very inviting bar. As you depart, pause for a few minutes on the veranda to take in the nice view of the town and their surrounding beautiful grounds. A scene from the James Bond movie Casino Royale starring Daniel Craig was filmed on the grounds, and a sign marks the spot of this action scene. If you aren’t staying at the Atlantis Resort on Paradise Island, it’s well worth it to purchase a day-pass to enjoy their Aquaventure Water Park. The centerpiece of Atlantis is the 141-acre park featuring 18 thrilling water slides and a milelong lazy river with waves, rapids, and tunnels. Adults and kids both will need plenty of time to experience all the waterpark has to offer. When you need to refill and recharge, you’ll find a number of restaurant choices around the waterpark, in addition to ample locker space to secure any valuables while enjoying the waterpark’s activities. Numerous lifeguards are stationed throughout the waterpark, and nurses are on staff to assist with any medical issues. It’s definitely worth your vacation time to spend a day here.

graycliff hotel wine cellar

atlantis aquaventure

john watling's distillery


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where to eat Conch is the national food of The Bahamas and a true island specialty worth eating more than once while vacationing here. The most sought out dishes are conch fritters, known for being the best appetizer, conch salad served with chopped tomatoes, onions, and green peppers, and cracked conch, which is deep-fried served with a spicy dipping sauce. Wash down all these conch specialty dishes with Kalik, the official beer of the Bahamas. One of the best places to find a menu full of conch-inspired dishes is the popular Fish Fry, a no-frills row of small fish stands and seafood shacks on West Bay Street. The most popular sit-down restaurants are Goldie’s, Oh Andros, and Twin Brothers. You can expect this area to be full of local flavors and atmosphere. Dining at Graycliff Hotel Restaurant is a unique experience you won’t want to miss. Upon entering, you’ll notice Old Nassau ambiance everywhere. Along with a jazz singing pianist, you will find a cigar maker hand-rolling the perfect cigars. This hotel’s five-star restaurant’s warm ambiance, attentive service, incredible entrées, and astonishing wine list will give you one of your top dining experiences ever. Family-run Athena Café brings a taste of the Mediterranean to the Caribbean, offering authentic Greek food. A bit of a departure from the seafood restaurants, you can order classic Mediterranean dishes like Greek salad, fresh pita bread, and lamb gyros. Located in downtown, this upstairs restaurant gives diners fabulous town views. If the mood for modern Japanese cuisine strikes, then Atlantis Resort hosts Nobu, where famed Chef Nobu Matsuhisa brings his sensational talents to his newest restaurant outpost. Looking for classic French fare, have dinner at Café Martinique, where renowned Chef Jean-Georges Vongerichten has made his mark. Mediterranean-inspired dishes can be found at Olives, where famed Chef Todd English hangs his apron. These gourmet celebrity chef restaurants are highly sought out, so advance reservations are recommended; you can book them online well before your trip.


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graycliff hotel restaurant

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warwick paradise island

atlantis resort

places to stay

graycliff hotel


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Warwick Paradise Island has just completed a significant renovation, to the tune of $50 million. It’s a brand new hotel, plus it’s Paradise Island’s first all-inclusive adult only resort. Perched on Nassau’s harbor, this hotel offers guests glorious views of the harbor, yet remains easy walking distance to beaches, shopping, and entertainment. They offer five room choices from Island View to Harbour Premium Balcony rooms and six restaurants and bars, ranging from buffet to fine dining. Fishing equipment is available, and if you catch anything off their pier, the chef will prepare your catch for your dinner. Over the past three hundred years, pirates, world leaders, and British royalty have been drawn to Graycliff Hotel, Nassau’s first and only five-star hotel. Here, their friendly welcome will make you feel as if you are a guest at the home of a dear friend. Among their 20 elegant guest rooms and cottage suites, you’ll find a mix of modern conveniences and old-world style. You can take a chocolate making class at their chocolate factory or attend a cigar-rolling lesson at their onsite cigar company. For some down time, head to their luxurious pool, the first and oldest pool in Nassau, adorned with hand painted Italian tiles. For a resort that has everything, Atlantis Resort on Paradise Island is it! Six different hotels with over 3,800 hotel rooms, surrounded by beautiful white-sand beaches, 11 swimming pools, 40 restaurants, an enormous waterpark, a championship golf course, bars, shops, nightclubs, spas, a casino, marine habitat, and animal experiences, all there for your pleasure. How could you not love this place! The resort’s 8,000 employees keep the place up and running, taking care of your every need with a smile. This is the kind of place you check in and never want to leave.E

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the jailhouse a speak easy-inspired escape in belmont, nc article and images by courtney matinata


pon passing through the discreet, iron-clad back entrance of historic Belmont’s old jailhouse, you’re immediately transported back to the 1960s, a time when this vintage landmark once held the town’s unruly. Adorned with its original barred windows, prison cell doors, and Edison bulb fixtures, the building’s past as a temporary holding site for the city remains unmistakably evident after its recent renovation. In 2016, the owners of neighboring Old Stone Steakhouse (which, back in the day, held the Belmont Police Department) began the careful steps toward bringing the out-of-date jailhouse building back to life to become its sister concept—one that delivers an upscale spirits and lounge experience for those of the growing community. Today, the structure is the proud home of Belmont’s very first whiskey and cigar bar, appropriately named none other than ‘The Jailhouse.’


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Since its opening just this past April, patrons are free to sip, smoke, and socialize alongside the authentic remnants that pay homage to the site’s former purpose, taking customers on a true journey of what jail felt like back in the day. “It’s the feeling you get when you walk in the building that makes The Jailhouse truly unique,” shares General Manager Giannis Koutsoupias. “The atmosphere we have here is by design to give you a tailored experience, with a touch of the prohibition era and some modern day flare. It is almost an oxymoron for effects, by giving you all the luxuries you could never have in real jail.” We recommend exploring each and every aspect, from top to bottom, of this establishment’s creative layout during your visit, starting first by bailing out your thirst on the third floor. Two worn-in leather armchairs and a cell door overlooking downtown Main Street set the tone as you round the bend of the upstairs landing. You’re immediately met with an eye-catching backdrop of jail bars, intact from their original cell composition, hosting glass shelves stocked to the ceiling with The Jailhouse’s extensive liquor collection. An industrial stainless steel bar top lined with classy leather stools puts you face to face with rows upon rows of rare whiskey offerings, as well as access to one-of-a-kind craft cocktails, 20 beer taps, and over 190 bottles of wine. Whiskey flights are also up for grabs starting at $12 for those that want to test out their taste preferences, from Irish options to Tennessee favorites. Since whiskey is obviously The Jailhouse’s specialty, we suggest giving one of the tasty bourbon concoctions a try when it comes to your initial pick-me-up, and you can find everything from an easy drinking blend like the “Fastest Two Minutes” to a stiff, slow sipper like the “Midnight Express,” the staff ’s take on an Old Fashioned that’s smoked with hickory wood chips by way of an impressive tableside display. Prefer gin or vodka? There are some great signature options for you too, or of course, and you’re always more than welcome to ask the bartenders to mix you up one of the classics. Now that you’re set with a refreshment, post up for

the remainder of the evening in one of the customcreated crescent booths in direct view of the beautiful bar, or head to the concealed room around the corner containing (yes, real) wall carvings from former inmates and the original construction blueprints. The aged walls in this room were purposely kept preserved to offer customers further insight into Belmont’s chronicles, and the ultimate appeal of the smaller space makes it the perfect alcove to gather with friends or stretch out in peaceful solitude to watch a round of golf. When it comes to choices, you’re surely not in for limitation here, and the cigar selection is no exception. To the right side of the bar, you’ll find where old cell blocks have been converted into a walk-in humidor complete with beautiful cedar siding and approximately 90 different facings. Inside, customers can peruse cigars up for purchase from around the world, including exclusive brands such as Nick Syris’ Lavida Habana Cigars and Scott Weeks’ Recluse Cigars. In all offerings, blends can be found ranging from Connecticut shade mild and medium bodied cigars to Maduro full bodied for varying personal preferences. Koutsoupias encourages all customers to let him know their wants and likes, as well as ask questions about anything they may have seen or don’t know about. “As a cigar smoker, I have taken a lot of pride in hand selecting what goes into our humidor,” he explains. “I want to be able to know and understand all of my customers’ cigar profiles, and if I don’t have the specific cigar you are asking about, I am confident I can introduce you to something similar.” Before long, you’ll find yourself stick in hand, seeking sentence downstairs among oversized arm chairs, wine barrel accent tables, and intimate lounge seating. The enclosed, speak-easy inspired cigar lounge is the ideal place to kick back and unwind, whether it be for some solo relaxation or alongside fellow patrons for a cigar lesson from cigar virtuoso Koutsoupias himself. From tasting events to pairing suggestions and etiquette advice, the cigar experience at The Jailhouse is modified to match each individual, whether you’re a first-time

When it comes to choices, you’re surely not in for limitation here, and the cigar selection is no exception.


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short rib sliders

founder matthew matinata, co-founder matt klepp, general manager giannis koutsoupias

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the midnight express

the jailhouse spirits & lounge 23b s. main street • belmont www.thejailhousebelmont.com 704.829.3299 30

www.e p icu re an c h ar l o t te .co m

smoker or experienced aficionado. The goal here is to not only have customers enjoying a smoke, but also introduce them to new horizons and offer up a new appreciation for all things related. If you’re not into cigars With all it has or the scent they carry, you’ll be happy to know to offer, just don’t that there’s no concern for be surprised if you lingering effects. The Jailhouse founders recognize lose track of time that it’s not for everyone within these and have specifically designed the space with this concrete confines. in mind. The separate smoking lounge utilizes a high-end filtration system to ensure that no smoke escapes to other levels of the bar, so those who wish to distance themselves have no issue doing so. With all it has to offer, just don’t be surprised if you lose track of time within these concrete confines. Luckily, when you do, the Old Stone staff has your hunger covered with a special bar bites menu available for delivery from next door. You’ll find madefrom-scratch small plates like the braised short rib sliders topped with goat cheese and arugula, or the salmon vegetable spring rolls with lemon dill aioli up for grabs that are perfect for pairing with your craft brews. Since there is no kitchen actually on site, The Jailhouse is considered a private club by ABC regulations. An annual membership is $12, and after initial entry, future visits are made easy with an entryway iPad that checks you in by phone number. Plus, it’s not just leisure The Jailhouse membership is good for—with multiple wireless networks and the aforementioned relaxed seating, the lounge welcomes visitors to make the space their home away from home any given day of the week. Opening at noon, the inviting atmosphere makes for a quiet, ideal workspace for those work-from-home days, plus an espresso machine offers up all the energy you need to feel productive. The Jailhouse has already proven a welcomed addition to the greater Charlotte scene, and only further adds to the smalltown charm for which Belmont is so fondly known. The tie to the community is detectable from the moment you walk in the door to the time you leave for the night. (In fact, don’t be surprised if the staff knows your name and your favorite drink after just a few visits.) From the extra steps the manager puts in to making sure you’re educated on what you’ll enjoy most, to the advice from bartenders on which whiskey glasses present the most flavor for your palate, you’ll find the answers within these legendary walls. So whiskey drinkers, wine lovers, and everyone in between, the team welcomes you to come on in to “sip, smoke, relax, and enjoy ‘The Good Life’.”E

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places to go, people to see

through the grapevine


131 Main will be opening a new location at 5970 Fairview Road, part of the Fairview Plaza mixed-use complex. Plans call for the upscale-casual restaurant to have a hickory wood-burning grill, and a chef ’s bar will allow guests to watch dishes being prepared. www.131-main.com

Houston-based Romano’s Macaroni Grill has closed its location on Providence Road in south Charlotte after nearly 15 years in business, and it seems that there are no plans to reopen at another location at this time. www.macaronigrill.com

Atlanta-turned-Southeastern empire builder Ford Fry is opening The El Felix in the former Fresh Market space in Strawberry Hill. This will be the third location for Fry’s Tex-Mex restaurant, and the early timeline calls for an opening in the first quarter of 2019. This is Fry’s second planned expansion into the Charlotte area. In February, the restaurateur revealed his intention to take Superica, his other Tex-Mex brand, to the Queen City. Aside from his Charlotte ventures, he’s opening three restaurants in Nashville and is eyeing a potential Charleston expansion as well. theelfelix.com

The popular restaurant and Irish bar Workman’s Friend, which opened in late 2015, is planning to expand in Plaza Midwood. Documents call for an expansion of the restaurant into the adjacent space at 1533 Central Avenue on the corner of Thomas Street. theworkmansfriend.com

Holler & Dash—Cracker Barrel’s answer to fast casual—has signed on to open in the Mutual Distributing Co., which employs new Sedgefield mixed-use development on 150 people in the Charlotte area, has tripled South Boulevard. The menu is biscuit-inspired their warehouse space with the recent pur- (think biscuits and fried chicken, goat cheese, chase of an approximately 511,000-square- fried green tomatoes and more drool-worthy foot building at 2730 Queen City Drive. favorites) and will also feature craft beers and www.mutualdistributing.com fair-trade coffee. holleranddash.com

Graham St. Pub & Patio is set to open Uptown just steps away from Bank of America Stadium and BB&T Ballpark. The rooftop bar boasts unobstructed views of the Charlotte skyline with plenty of seating options on the rooftop, downstairs patio, and inside, with TVs in each area. Open for lunch and dinner, look for a food truck-like menu. www.facebook.com/grahamstpub

Check out our website! Get up-to-date information on events and news around town, view past issues and more. While you’re there, become our friend on Facebook and follow us on Instagram and Twitter. www.epicureancharlotte.com

Charlotte chef and restaurateur Bruce Moffett has signed an agreement with the University of North Carolina Press to publish his first cookbook, titled South By North. The well-known Charlotte chef founded Barrington’s, Good Food on Montford, and Stagioni and has been a key player in Charlotte’s new food scene. The book will explore Chef Moffett’s culinary upbringing and his career in Charlotte, including recipes drawn from his restaurants and modified for the home cook. South By North will be written with Keia Mastrianni, a North Carolina-based food writer. moffettrestaurantgroup.com

Popular South End BBQ joint Sauceman’s recently completed a large remodel of their space at 228 West Boulevard, making it more of a neighborhood hangout spot instead of just a place to grab takeout or eat a work lunch. Be sure to stop by and check them out! saucemans.com

Fast-casual restaurant Seoul Poke is said to be opening this fall at 3609 South Boulevard. For those new to poke, it’s a traditional Hawaiian raw fish salad. Expect the menu to feature build-your-own poke bowls (on rice, salad, or chips), bibimbap (Korean rice bowl), and homemade juices, teas, and lemonades. www.facebook.com/seoulpokebowl

Pop the Top Craft Beer Shop has opened near the corner of Camden Road and West Boulevard in the Camden Gallery complex in South End. Look for locallyfocused products like beer and cider, kombucha, grab-and-go food from New Wrap Order food truck, locally-made pimiento cheese and more. www.popthetopclt.com

Unknown Brewing Company is expanding! Renovations will include an extended front patio with new seating and fire pits and a new rooftop patio. The brewery will remain open during renovations—stay tuned on their Facebook page for the rooftop debut party details! www.unknownbrewing.com

Fort Mill’s wildly popular (and Food Network famous) bakery Cupcrazed has opened on Woodlawn Road near Montford Drive in the former Polka Dot Bakeshop spot. Cupcake flavors will rotate daily, and be sure to look for $2 Tuesdays! www.cupcrazed.com

Hoppin’, a new craft-beer market, will bring a new spin on the traditional gathering spot when it opens in South End later this summer. Their iPourIt system means it’s self serve, and they’ll be featuring 60 taps, including 50 dedicated to beer—many of which will be local and regional brews— and beers will rotate seasonally. www.instagram.com/hoppinclt

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july 04

august 18 Asheville Wine & Food Festival -19

July Fourth Spectacular

The biggest show around, this spectacular fireworks show returns to Uptown with a fabulous 20-minute show. There’ll be plenty of family-friendly activities to enjoy, including face painting, contests, and live music. www.skyshowcharlotte.com


Party in the Park

The 9th annual festival will bring together the finest regional, national, and international wines, exceptional restaurants, craft beer, spirits, and handcrafted artisanal foods for a weekend of palate-pleasing indulgence. www.ashevillewineandfood.com

Romare Bearden Park will be the place to be as they continue the Fourth celebration with The Tams! Bring a picnic and lawn chairs or a blanket and enjoy the music and the friendly ambiance of the park. romarebeardenpark.charmeck.org



Enjoy a culinary extravaganza during this 10-day celebration of Charlotte’s restaurant scene. Each participating restaurant will offer a spectacular three course, prix fixe dinner menu for only $30 or $35 per person (excluding tax & gratuity). www.charlotterestaurantweek.com volume 9 • issue 4

Toast of Kannapolis


29th Annual Great Gatsby Gala


New World, New Wines Tasting

Head to Gaffney, SC, and salute our local peach industry­. There’s something for everyone—enjoy cookoffs and contests, carnival rides, arts and crafts, live entertainment, and more! scpeachfestival.net

21 Queen's Feast Restaurant Week


Hosted by Friends of Downtown Kannapolis, this wine and craft brew tasting event will feature as many as eight vineyards and wineries, as well as three breweries. Admission includes a souvenir wine glass or beer stein, hors d’oeuvres, music, door prizes, and more. www.facebook.com/DowntownKannapolis

07 South Carolina Peach Festival

Stephanie Frey/shutterstock.com

Trey Wilson, chef/owner of Customshop on Elizabeth Avenue, will be opening a new restaurant called Flourshop this fall in Park Road Shopping Center. The menu will include fresh pasta and noodles, as well as fresh bread (hence the Flourshop name), as well as roasted meats on the open grill. www.customshopfood.com

Dance to a 15-piece orchestra, enjoy beer, wine, and heavy hors d’oeuvres from Charlotte’s most celebrated restaurants, a silent auction, and more at this event benefiting the National MS Society Charlotte Chapter. www.gatsbygala.org Head to Total Wine & More Park Road and explore the signature wines of the Southern Hemisphere, including Argentine Malbec, Australian Shiraz, New Zealand Sauvignon Blanc and more. www.totalwine.com w w w.epi cu rea n ch a r l otte.com


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grand opening of the jailhouse in belmont l to r: Linda Matinata, Mike Litrenta, Carla Litrenta, Matt Matinata, Courtney Matinata, Chef Matt Klepp

epicurean charlotte food & wine



cinco de mayo at azteca restaurant l to r: Lindsay Meyers, Jessica Hood, Miranda Seidel, Corry Woodward, Jacquelyn Zaccardelli, Jennifer Christ

beer, bourbon and bbq festival l to r: Heather Villano, Denise Branch, Brenda Landau, Roxane Dean, Michael Griggs, Steve Landau, Jim Villano

pre-opening of oak steakhouse charlotte l to r: Derek Kellam, Laura Redd, Allison Barry, Robin Jackson, Erin Hartsell, Tom Barry, Linda Seligman



food truck friday at trinity presbyterian church l to r: Web Lowder, Missy Lowder, Emily Poe, (seated) Brooks Garella, Christie Garella, Kiel Garella, Riley the dog


reyka vodka tasting at dogwood southern table l to r: Hunter Pickens, Lauren Nguyen, Trevor Schenider, Alyssa Rodgers, Jessie Beard, Larry A. Suggs, Brian Lorusso



scene around town

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local flavor

recipes as cool as a cucumber

downtown daiquiri courtesy kindred restaurant

ingredients: 1.25 oz white rum 1 oz coconut water .75 oz fresh lime juice .5 oz pineapple gum

• • • •

• • •

.5 oz agave (1:1) mint leaves (for garnish) cucumber (for garnish)

Combine all ingredients. Shake well and strain over ice. Serve with cucumber strip garnish and beautiful mint sprig.


Painted Fish

The Culinary Hot Spot of the NC High Country

stuffed mushrooms executive chef alex jenkins • oak steakhouse charlotte

ingredients: • 12 button mushrooms, stem off • 6 oz cream cheese • 2 oz goat cheese • 3 oz spinach, blanched and chopped • ½ c panko bread crumbs

• • • • •

½ tsp red pepper flakes 2 cloves roasted garlic, puréed ½ c Parmesan cheese 1 tbsp chopped parsley 1 tsp salt & pepper

Dunn’s Deli

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Louisiana Purchase

Indulge your cravings at...


Place the blanched chopped spinach, Parmesan cheese, roasted garlic purée, red pepper flakes, cream cheese, and goat cheese in a large bowl. Combine with a mixer until smooth and place into a piping bag. In a small mixing bowl, combine the panko bread crumbs, Parmesan cheese and herbs. Pipe the mushrooms with the mix and top with the breadcrumb mixture. Bake at 350oF for 22 minutes and serve.



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words to live by

the juice

Slow Cook without Turning on the Oven

Flip Over these Designer Flapjacks

from $35.00 • mywonderbag.com

$299.99 • www.pancakebot.com

Wonderbag is a portable slow cooker that operates without any power or electricity. Using thermal cooking technology, the Wonderbag allows food that was brought to a boil by conventional methods to cook for up to 12 hours without any additional power or supervision, yielding time and savings for people living busy lifestyles. The Wonderbag is perfect for a tailgate, camping, potlucks, garden parties, or everyday for busy families.

It’s a product almost too amazing to believe, but the PancakeBot 2.0 Pancake Printer essentially works just like a 3D printer, but instead of forming creations out of plastic, it forms them out of pancake batter. If you’re looking for something that will be a show stopper the next time you have friends over for brunch, this will surely do the trick.

$40.00 • www.meori.com

Ideal for trips to the winery and the local market, the new Meori Wine Carrier keeps 12 bottles upright and padded during use, and conveniently folds flat when not in use. Available in a variety of colors and capable of carrying up to 65 pounds, it includes two mesh pockets that are perfect for corralling small wine tools like bottle openers, stoppers, and aerators.

Wipe Away Without Ruining Your Apron $29.95 • www.grabdry.com

Revolutionize the way you cook and clean with the handy Zip & Dry Apron Towel. Made from heavy-duty fabric, the apron will keep your clothing free from splatters, while the attached towel is the ideal place to wipe your hands during the process. When you’re all done cooking, simply unzip the towel and use it to clean up. Complete with multipurpose pockets.


Keep Your Coffee Just the Way You Want It

$149.95 • embertech.com

We’ve all been there: too-hot coffee needs to cool, but the ideal temperature window is so brief that you’re bound to miss it, left sipping lukewarm joe. Ember, the much-hyped smart travel mug, sets out to resolve the coffee drinker’s perpetual quandary by maintaining a pre-set temperature for up to two hours (or all day, if Ember stays on its charging coaster). Even better, Ember’s app can determine the best temperature for a particular beverage, keeping you (and your drink) in the Goldilocks zone.

Grow Herbs, Fruits and More All Year Round $1,299.00 • www.clickandgrow.com

The Click & Grow Wall Farm brings the garden plot indoors to make fresh-picked herbs, greens, and flowers—and small-scale urban farming—an at-home reality. Fitted with grow lights and a precision irrigation system, Wall Farm enables plants to germinate faster, aided by proprietary, pH-regulating Smart Soil. All Wall Farms come with a full set of plant capsules. You get a choice between four kits specifically selected by their gardening team to help you get started with your indoor garden... it’s about as local as local gets!


Make Toting Wine Easier than Ever

“the most important things are actually the easiest to obtain; great friends, good food, and a decent bottle of wine.” blake mycoskie

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volume 9 • issue 4

Profile for EpicureanCharlotte

July/Aug 2017  

July/Aug 2017