Emily Cochran High Point
Hilary Handysides
High Net Worth Specialist
About cat swinging and dining options ...
One of my earliest memories of my sweet (and a little bit sassy) mother-in-law, Lucille, is her trying to describe to me what life was like growing up and living in the South. I was suddenly the Yankee interloper in the family when I met my poor, unsuspecting future husband in 1988, and I was eager to gobble up anything I could learn about these places where Lucille’s family had lived for generations and where she raised her family in rural Cabarrus and Stanly counties. With towns named Locust, Frog Pond and Big Lick, I mean ... I had questions.
Of all she tried to teach me, there is one thing she told me that I will never forget. She was trying to describe the colorful collection of churches and all manner of denominations that dotted the landscape, even in the smallest of towns. I believe her exact words were, “You can’t swing a cat around these parts without hitting a church.”
She didn’t always have a lot to say, but when she did, it was right on point. I did a little experiment of my own, and she was certainly not exaggerating. Within about a 15-mile radius of my home in rural Denver, I can easily count more than a dozen places of worship – a heavy portion of Baptist churches with a sprinkling of everything from Methodist to Lutheran to Catholic to a few plants of some of the more modern denominations.
I tell you all that to tell you this – the variety of dining establishments in our second annual Food & Drink edition this month got me thinking about just how the restaurant landscape around Lake Norman has changed over the last several years. Maybe changed isn’t even the right word – it’s downright accelerated with no real red light in sight. To be honest, you truly cannot swing a cat around these parts without hitting something fantastic to try.
When we first moved to Huntersville more than 20 years ago, it was pretty slim pickings for decent dining. At Exit 25 just off the interstate (when Sam Furr Road was still only two lanes), there was a smattering of chain restaurant options and the obligatory fast-food garbage, but Birkdale Village was still just a developer’s dream and the towns of Cornelius, Davidson and Mooresville, while having a sprinkling of tucked away gems, had yet to come into their own on the dining scene. The only place I recall where you could grab a bite to eat on the lake (or more like a cove that you hope had water in it) was at an aforementioned chain restaurant just off West Catawba Avenue. You were better off with what you had stowed in your boat cooler.
How times have changed. I honestly believe that now, if you ate at a different establishment every night for a month in any of the towns that dot the shores of Lake Norman, you wouldn’t make a dent in the different delicious and downright distinctive options at our disposal. From steakhouses to seafood, from bistros to brunch spots, from farm-to-fork to food trucks, the options seem endless. We’ve showcased several of them in this month’s special Food & Drink section – check them out if you haven’t already had the chance.
My guess is there are many more to come on the horizon, as we show no signs of the Lake Norman area taking its foot off the growth accelerator. Kinda makes me feel bad for that poor cat we keep swinging around.
— LH Lori Helms Editor Lori@LNCurrents.com
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Contributing Writers
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Bek Mitchell-Kidd
Allie Spencer
Tonya R. Woods
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Creative
Cutting
Retirement leads to thriving woodworking business
by Allison Futterman photography courtesy EB Designs in Wood
Emil Bonadies always liked to figure out how things worked and enjoyed building things, even at an early age. He recalls one Christmas as a young boy, when he and his brothers received bicycles as presents. While their father was helping his brothers assemble theirs, Bonadies put his together himself. It came naturally.
In 2020, he and his life partner, Shari, bought a home in Sherill’s Ford, where they planned to move (from New Jersey) after retirement. The COVID pandemic led them to spend more time here, which they enjoyed. Bonadies decided on early retirement, and in 2021, they made the permanent move. With his newly found free time, Bonadies decided to focus on woodworking, a longtime interest of his.
“Sometimes it’s hard for me to relax,” he says, “but when I’m building something with my hands, I find it relaxing and therapeutic.” He made cutting boards that he gave as gifts. People loved them — and encouraged him to sell his work.
Self-taught, Bonadies enjoys the process of handcrafting pieces that are both functional and aesthetically pleasing. This includes cutting boards, charcuterie boards, chess/checker boards, coasters, drink
smokers, custom wood signage and other custom pieces. He can include customized details, such as monograms, logos or dates.
Bonadies’ woodworking endeavor started in his garage, but with the successful growth of the business, he eventually needed more space. He’s currently building a shop in Maiden, where he and Shari have property. Using wood from local mills, including cherry and walnut, his boards are individually made to Bonadies high standards, including making his own handles for the charcuterie boards. Boards are properly sealed and seasoned — and ready for use.
His work is sold at weekend markets and a few local stores. If you’re interested, he can be contacted through his Facebook page. That’s where you can also check out his popular three-dimensional (appearing) boards, for which he’s developed quite a following.
“I want to see how far I can take this,” he says. “I love making projects for people who like my work.” Many are repeat customers. He frequently runs into them again at weekend markets and asks how their piece is holding up. The feedback has been all positive, with his products retaining their quality and function.
Just a few of the intriguing designs by Emil Bonadies.
Getting to Know You
by Tonya R. Woods | photography by Lisa Crates
There are a lot of great things to experience at the Safe Harbor Peninsula Yacht Club (SHPYC) in Cornelius, but nothing compares to the view of Lake Norman from practically anywhere around the club.
“In the morning, I say a little prayer,” says Kathee Dishner, General Manager at SHPYC. “You can’t help but love that view, it just makes you very happy to be in a workplace like this.”
At SHPYC, it’s a trio of women that helps keep things in “ship-shape and Bristol fashion.” Dishner leads the way as general manager, with Assistant General Manager Nikole Maust and Commodore Pamela Black completing the triad. In general, Dishner and Maust work to maintain operational oversight, member satisfaction and club
Safe Harbor changing the face of traditional yachting
services, while Black partners with management to lead fundraising efforts.
Dishner and Maust agree that being in leadership positions in what was once considered a male-dominated industry is definitely unique.
“We’ve seen a little bit of a shift,” Maust says. “But not just in management roles, but in the marina world. More women are attending marina conferences, being on the panels and sharing their stories. Every year more women are showing up and the men are just as excited as the women are, which is awesome.”
“We’re usually in a room full of men,” says Dishner. “But what’s nice about the culture is that they believe in promoting women.”
From left, Nikole Maust, Kathee Dishner and Pamela Black are the all-female leadership team at Safe Harbor Peninsula Yacht Club.
Being an establishment that prioritizes family and customer satisfaction, SHPYC hosts events such as holiday brunches, family carnivals, lake history tours and even an annual pirate treasure hunt. Every once in a while, special events (like the pirate treasure hunt) are the direct brainchild of actual members, which makes this harbor community even more cohesive. The SHPYC values membership feedback and suggestions. They periodically send out social surveys to its members to get ideas and find out which events are most popular. During weekly brainstorming sessions, the event staff then incorporates member input, along with its own ideas, when planning events.
While managing a yacht club requires the ability to handle administrative duties, hospitality, facility upkeep and event coordination, it never hurts to remember to keep things lively.
“When you’re working 11 hours a day, it’s good to have a sense of humor,” Dishner says. “We like to have fun with each other.” The staff is blessed each day with a complimentary meal from the kitchen of Executive Chef Andres Saborido, Ice Cream Fridays
during the summer, holiday parties, free use of the club’s bay at Top Golf and occasional sails on Nopkehee, the club boat. In addition to maintaining high levels of member satisfaction, Dishner strives to maintain work life balance (for herself and the staff) and to value her staff in the best way.
“We call each other the ‘PYC family,’” she says. “We take care of our team so they can take care of the members.”
Each year the SHPYC hosts more than 300 member events, which includes its impressive kids’ program. They host weddings (with personalized touches, of course), pool parties, wine tastings and even “Yappy Hour” and “Doggy Splash” for the beloved four-legged members. Kids at SHPYC get to experience holiday celebrations, handson arts and crafts, and exciting outdoor excursions all year round.
Relax at Safe Harbor Peninsula Yacht Club and enjoy (clockwise from top) the view of the lake across the lawn, a cozy seat on the porch or grab a bite and a cool drink.
Getting to Know You
At Fink’s,
it’s
a family tradition
by Allison Futterman photographs courtesy Fink’s Jewelers
During the Great Depression, struggling pharmacist Nathan Fink had to find a way to survive. His resourcefulness led to an idea and a legacy he probably never could have imagined. He decided to sell jewelry (on credit) from a cart he pushed around in downtown Roanoke, VA. His endeavor was successful and led to the opening of his first jewelry store in 1930.
It has been almost a century since that first store opened, and Fink’s Jewelers now has 10 stores located in three states: Virginia, Tennessee and North Carolina — including its popular Birkdale Village store. The business is still family owned and operated, with third and fourth generation family members at the helm. Marc Fink is Chairman and CEO, while his son Matthew is president of the company.
Known for their fine jewelry and Swiss timepieces, Fink’s is one America’s top 50 jewelers. It is their combination of superior quality and customer service that sets them apart.
While diamonds are initially graded by the Gemological Institute of America (GIA), that is not where it ends for Fink’s. Other jewelers might stop there, but Fink’s personally inspects every single diamond to ensure the accuracy of the report, and to verify that each diamond meets their demanding standards. This is unusual in a retail setting, but ensures that only the highest quality is accepted by Fink’s.
But while quality is of the utmost importance, so is the customer experience. Fink’s is not just a family business in name, it is an attitude. They treat customers and employees like family. Treating people with kindness and respect has resulted in longstanding relationships. There are families that have turned to Fink’s for milestone occasions in their lives for several generations.
Marketing Director Lindsey Sinozich has been with the company for 21 years, and says they are “fortunate to be in the business of celebrations.” She describes what they do as creating experiences. Sinozich
“When you shop at Fink’s, you will find a welcoming, gracious environment where you are valued.”
is not the only employee who has been with them for a long time. Some store managers have been with Fink’s for more than 30 years. And one employee at the home office in Virginia retired after an incredible 70 years with the company.
Sinozich describes Fink’s as a regional business with a local feel. They strongly believe in supporting the communities in which they operate, individualizing their philanthropic efforts for each market. Rather than take a blanket, companywide approach, they support various charities and organizations that are meaningful to the area and/or employees at that location. The Huntersville’s store is heavily involved with Make-A-Wish. Fink’s has also contributed to St. Jude Children’s Hospital, veterans’ causes and the fight against breast cancer.
When you shop at Fink’s, you will find a welcoming, gracious environment where you are valued. You might even run into Marc or Matthew Fink, who often travel to the stores. They love being on the floor and interacting with customers. Founder Nathan Fink would be proud.
Four generations of the Fink family have guided the 95-year-old business, including Marcia Fink, wearing the famous Hope Diamond (top left).
Visit Fink’s at 16745 Birkdale Commons Parkway, Unit 2, in Huntersville’s Birkdale Village. For store hours or more information, call 704.927.4888.
Left to Right: Sean, Account Mgr; Megan, Branch Mgr./Recruiter; Jamie, Owner/Recruiter, Reagan, Recruiter
Summertime in a Glass
With the arrival of June, it’s almost as if you can hear just about every Lake Norman area denizen take a deep breath, flop into a lounge chair, put up their feet and hoist a glass of their favorite refreshing beverage in a toast to yet another beautiful sunset.
It’s summertime, so we thought it was the perfect time to catch up with some of the region’s craftiest mixologists to see what kind of concoctions they equate with summer. Without question, bright fruit flavors are the stars of this show. From citrus to berries to the refreshingly sweet notes of elderflowers, there’s a little bit of something for everyone in these shared recipes – including an alcohol-free take on a traditional Mai Tai and a classic Negroni with an added “oomph” of espresso. Ready, set, sip!
“Sunkissed” Limoncello Spritz
Serve over ice:
1.5 oz. Limoncello
3 oz. Prosecco
2 oz. club soda
Splash of house made sour mix
Garnish with lemon wheel, fresh basil and blueberries
“A guest favorite at Novanta90 Pizzeria, this vibrant and refreshing cocktail embodies the essence of summer. It would be the perfect complement to your family BBQs and summertime get togethers!” — Mixologist Tamy Peeler, Novanta90 Pizzeria Napoletana, Mooresville
Rosé Tequila Negroni
1.5 oz. Codigo Rosa Tequila
1 oz. rosè vermouth
1 oz. Campari
Garnish with a lemon twist
“It’s like summertime itself, bright and fresh but with a kick!” — Mixologist Brittany “BK” Kellum, Fin & Fino Birkdale, Huntersville
Local experts share their favorite sips
by Lori Helms
Mai Untai
Combine in a shaker with ice:
1 oz. Coco Lopez
1/2 oz. lime juice
2 oz. pineapple juice
Shake well; strain over ice and top with 1 oz. of brown sugar simple syrup.
“Bartending is more than just giving people drinks; it’s about making things fun for them. Whether it’s a tasty drink or just a friendly chat, I like making someone’s day a little better, one drink and one talk at a time.” — Bartender Sammy Lackey, On The Nines Bistro, Mooresville
White Wine Sangria
Mix together:
1 bottle Pinot Grigio
24 oz. peach nectar
12 oz. pineapple juice
1 oz. simple syrup
1 cup raspberries
1 cup blueberries
2 cups peaches
Let sit for 48 hours (strain fruit after 24 hours)
Serve in a wine glass with ice:
4 oz. of White Wine Sangria mix
1/2 oz. St-Germain elderflower liqueur
1-1/2 oz. sparkling grapefruit
Top with fruit
Recipe makes about 10-12 drinks
“To me, bartending is like being an artist and having a skill. Every drink is a chance to make something new by mixing flavors and using different ways to make it. It feels great when you get a drink just right, whether it’s an old favorite or something you made up.” —
Bartender Ava Waters, On The Nines Bistro, Mooresville
Espresso Negroni
1 oz. Campari
1 oz. sweet vermouth
1 oz. Hendricks gin
1/2 oz. Italian espresso
1/2 oz. Rich Demerara syrup
Add all ingredients in a mixing glass with a chilled whiskey cube, slow melting sphere cube or minimal ice. Stir until chilled. Strain into a rocks glass. Garnish with an orange twist.
“What’s better than your favorite morning pick-me-up or your fabulous finish to a long day? Both at the same time with our Espresso Negroni! This cocktail is a riff on the classic Negroni, with a hint of fresh Italian caffè.” —
Bartender Gary Pennacchio, Acqua Ragazza, Mooresville
Food Phenom
Cooking feeds the soul of Davidson chef
Chef Jenny Brulé
by Allison Futterman | photography courtesy Jenny Brulé
Davidson resident and chef Jenny Brulé.
“The way you feel when you cook goes into the food — whether it’s done grudgingly or with love, people can taste it.” - Jenny Brulé
Davidson resident and chef Jenny Brulé has an impressive culinary resume. She studied at Baltimore International Culinary College, and after graduating she continued her training at the Culinary Institute of America in Hyde Park, NY. There she studied recipe development, going on to develop recipes for several national magazines.
Over the years, she has also written cookbooks, been a consultant for restaurateurs and competed on a Food Network show. You may have seen her on local station WCNC, where her food demonstrations bring viewers creative recipes or cooking tips.
Cooking has always been part of her life. For years, she lived in different locations abroad, moving several times for her former husband’s job. With each move to a new place, Brulé strived to foster a sense of home for her four daughters. She was able to do this through cooking. Taking advantage of her new surroundings, she would shop at local markets to get the freshest ingredients that highlighted local foods. While the meals she cooked included foods that may have been different than her family experienced before, sitting down together at dinnertime created a sense of familiarity, while they acclimated to a new place.
Feeding the masses
What’s next?
Even when she is not cooking, Brulé spends a lot of time thinking about food. She consistently maintains a strong sense of interest and curiosity about food and has an adventurous attitude about working on new creations.
“Every day I make something new,” says Brulé. She describes cooking as an art form — with food as her medium.
So, when her restaurant closed in 2023, due to a partnership that ultimately dissolved, Brulé found herself needing to pivot in her career. Knowing that North Carolina is the
The family moved to Davidson in 2010, and after a variety of culinary endeavors, Brulé opened the Davidson Ice House in 2018. Housed in a historic building, the restaurant served eye-appealing, flavor and nutrient packed bowls and burgers. Brulé developed a menu that included options for everyone, including vegans, meat eaters and those requiring gluten- or dairy-free options. A loyal following soon developed.
She got to know her many regulars. But what people did not know was that only six days after the restaurant opened, Brulé’s marriage unexpectedly ended. Overnight, she became a single mom, running a demanding new business. But she rose to the occasion and turned the Ice House into a popular and successful area restaurant.
largest sweet potato producer in the country, she turned her focus to this nutritious vegetable. While the specific details are still under wraps, it will involve transforming sweet potatoes into a different form for consumption. This next undertaking will not only be a business with potential for wide ranging applications, but equally important to Brulé in that it could help close the gap for kids living with food insecurity. Stay tuned ...
Though her endeavors have ranged in their scope, there has always been one constant — her drive to feed people. It is her passion and her calling.
“The way you feel when you cook goes into the food — whether it’s done grudgingly or with love,” she says. “People can taste it.”
Above, Brulé (in blue shirt) on a Food Network competition with host Giada De Laurentiis; right, Brulé on a cooking show set for channel WNCN Raleigh with host Alex Butler.
Chef Brulé (center) cooking up a delicious dish with her daughters.
Where the Alps Meet
Sometimes people come across Little Switzerland by accident; they’re driving on the Blue Ridge Parkway near milepost 334 and suddenly see Switzerland Inn, a chalet with a Swiss Alps vibe overlooking the mountains. The adventurous travelers pull over and explore the area to find a welcoming (and small) community preserving history, honoring its artists and delighting in its peaceful views. Here’s a recommended guide to your stay in this charming part of our state.
Friday
On the way to Little Switzerland, make a stop in Spruce Pine, a neighboring town just 30 minutes away. Before you reach Spruce Pine’s downtown, stop for lunch at the City Drive-In Restaurant. Try the curb service, offered since 1950 under a wavy blue metal structure, or sit inside 670 on Oak, an extension of the drive-in. The grill serves burgers, daily specials, milkshakes, salads and sandwiches along with local beer from Appalachian Mountain Brewery. Come back for live music on Thursdays, Fridays and Saturdays from 6 to 8 p.m.
Across the street, staff at the Fox and the Fig pride themselves on homemade bagels, breads and pastries. Visitors with special diets will appreciate the vegan and gluten-free treats. Wander around the Lakeview Mercantile and Gardens, a third-generation family-owned nursery and gift shop – ask about the 70-year-old jade plant. Find treasures such as clothing, dishes, furniture, glassware and jewelry in French Broad Vintage’s many rooms.
Although Locust Street in Spruce Pine’s downtown was wiped out by Tropical Storm Helene, the cafés and shops are rebuilding. The downtown’s upper street, Oak Avenue, is open for business. Tour Toe River Arts’ gift shop and exhibition area and meander through Treasure in the Pines for new, used and repurposed items.
By late-afternoon, head to your overnight accommodations at Switzerland Inn. Reservations are recommended for the inn’s cottages, rooms, suites and houses. Walk around the property before dinner; venture past the A-frame cottages for an impromptu home and garden tour – a quiet refuge for the residents of Little Switzerland. Dine at the inn’s Fowl Play Pub, a casual lodge atmosphere with a fireplace. The Giant Bavarian Pretzel, served with spicy mustard and beer cheese, or the Baked Brie En Croute, finished with a balsamic reduction and thyme honey drizzle, are perfect appetizers for sharing. The menu features chicken, filet mignon, flat iron steak, shrimp, salads and sides. The Switzerland Inn restaurants are open to the public. Bring a cocktail to the firepit to view the sunset, stars and mountain ridges.
Saturday
The picture windows at the Chalet Restaurant open to the mountains –a worthy view served with bacon, eggs, oatmeal, pancakes, French toast and more. After fueling up, head to the inn’s boutiques for clothing, gifts and specialty foods: The Copper Maran Whimsical Gifts, Little
Left, the Switzerland Inn; right, an A-frame cottage on the Switzerland Inn property. Both images courtesy Todd Bush Photography
Appalachia
Cozy cottages and Swiss vibes in Little Switzerland
by Vanessa Infanzon
Switzerland Trading Co., Provision Haus and Spruced Boutique. Little Switzerland’s shops are a quick walk from the inn. Little Switzerland Books & Beans carries old and new books, coffee and pastries, and local art in its upstairs gallery. Switzerland Café is open for lunch and Switzerland General Store stocks mountain souvenirs and necessities including beer, cheese and wine.
Next stop is the Historic Orchard at Altapass, a nonprofit preserving the history of this more than 100-year-old orchard off the Blue Ridge Parkway. Visit the store for apple pie and ice cream, local products and an education center. On Saturdays and Sundays in June through October, the orchard hosts live music. Hike the grassy trails throughout the orchards – Number 9 is an easy path and starts near The Apple Core Grill.
Head back to Switzerland Inn for dinner and drinks at the Chalet Restaurant, indoors or on the terrace. Enjoy the outdoor pool, lawn games and pickleball courts.
Sunday
Enjoy breakfast at the Chalet Restaurant before checking out. Emerald Village, a family-owned museum preserving the history of North Carolina mining, is the final destination on the itinerary. On Sundays, it opens by 10 a.m., and visitors need two hours to tour the mine, museum and store, and pan for gold at the gemstone mine. Learn about the history of the mine through interactive exhibits, a miniature replica of a mining company store and artifacts from the time the mine operated. Grab some fudge for the road; they sell it in the visitor center.
GETTING THERE: A two-and-a-half-hour drive northwest from the Lake Norman area, mostly on highways, gets you to Little Switzerland. Watch for closed roads as crews continue collecting debris, and fixing bridges and pavement destroyed by Tropical Storm Helene. Plan extra time for travel and verify directions before heading out.
Clockwise from top left: Pan for gold and gems at Emerald Village, or grab a coffee and a quick bite at Fox and the Fig in nearby Spruce Pine (both courtesy Discover Mitchell County); local arts fun in nearby Burnsville, courtesy Toe River Arts; relax in the Switzerland Inn’s cozy reception area or enjoy the inn’s breathtaking scenery , courtesy Todd Bush Photography.
Dwellings
How We Live at the Lake
A coffee mug wall is a fun accent for these homeowners who love to entertain guests.
This home’s kitchen renovation and relocation called for a minimalist, sleek design. The renovated and enlarged dining area, complete with custom coffee bar
Out-of-the-Box
by Lori Helms | photography by Serena Apostal
Kitchen relocation transforms Davidson home Challenge before:
The stately homes throughout the River Run community have graced Davidson’s lush, rural landscape for quite some time now, many built in the 1990s in the aesthetic of the time. They were heavy on the individual formal living and dining areas – often set at the front of the home near the foyer – and separated from the kitchens typically tucked away at the opposite end from the entrance.
So what happens when it’s time for a renovation and the homeowner decides to throw convention out the window and flip her older home’s floorplan on its head? It just so happens that interior designer Linda
The scullery was created by taking space from the existing kitchen and formal dining room.
Griffeth with Davidson-based Linda Griffeth Interiors has become an expert on that, thanks to her long-standing client with a penchant for the unconventional.
“She always wanted the kitchen to be up front,” Griffeth says. Her client not only has a large family, but loves to entertain as well, and for years it’s an idea that she and Griffeth had often discussed. “We’ve talked about it through the years that I’ve worked on her house ... we even drew it out and got so close.”
Griffeth says they regularly discussed how such a renovation would have required extensive work to relocate tons of plumbing and electrical infrastructure. She even tried to convince the homeowner to just enlarge her original kitchen, but her client remained undeterred.
“I really want it here, up front,” she told Griffeth. “I want to be able to see guests come to my door.” And what every interior designer knows is that they need to find the means to come through for their client. Griffeth did that, and then some.
“Now when you come in, you immediately see this gorgeous kitchen,” she says. The home now boasts an elegant, modern kitchen just to the right of the entrance (in place of the previous formal dining room), with a music room facing it across the hallway, followed by an expansive scullery as you walk toward the rear of the house, and culminating in a huge dining area with a custom-built coffee bar that looks out onto the back yard and River Run’s acclaimed golf course.
“It was a really interesting, massive project,” says Griffeth, explaining that it solved a few issues for her client. Not only did it completely relocate her kitchen – the main purpose of the project – but it consolidated her separated breakfast nook and dining room into one large dining area while also creating a scullery for all the storage and prep areas someone who entertained as often as her homeowners did would need.
“It completely changed the overall look of coming into the house,” she says. But not everything from the original entrance area disappeared. Griffeth says she saved the lead glass piece from the old front door, turned it horizontally and used it as a transom window between the scullery and dining area to serve two purposes — to let in all that natural light from the back of the house, and to keep some long-standing memories alive.
“It was a very sentimental thing for her,” says Griffeth. “She said, ‘My kids always came home through the front door and I’m not going to get rid of something that reminds me of that.’”
Griffeth says the entire project took nearly a year to complete. In addition to requiring all of the hardwoods on the first floor to be redone, it also meant modifications to the home’s fully finished basement ceiling because of all the plumbing and electrical work required. But Griffeth and her client powered through it, remaining upbeat throughout the process.
“It was fun,” she says. “It was an out-of-the-box challenge.”
Top, the home’s music room takes center stage to showcase heirloom instruments and sheet music of this family’s talented musicians. Bottom, the hallway view of the dining area and scullery, including the homeowner’s beloved transom window.
An Impactful Cause
by Bek Mitchell-Kidd | photography
Make An Impact Foundation (MAIF) was established in 2010 to promote the education and well-being of children in severe need, including those experiencing homelessness, poverty or illness, and to create opportunities for change.
The foundation’s mission of empowering kids and communities motivates the team of volunteers and staff. Primarily volunteer-driven, MAIF has approximately 150 volunteers and three paid employees (there is no compensation at the executive level).
Kids at its core
MAIF is structured as four core initiatives that complement each other and address different aspects of a child’s growth: Kids Work and My Corporate Impact Partner prepare youth for future employment through internships and partnerships with local businesses, while simultaneously providing businesses with a social impact model that relates to their team’s passions.
Kids Play and Kids Learn build inclusive playgrounds to ensure all children have opportunities for physical activity and social development, and connect kids with educational experiences, introducing them to STEM (science, technology, engineering and mathematics) careers and hands-on learning.
Headquartered in Davidson, the organization’s projects and partnerships, such as the National Playground Project, are making an impact across the country.
While MAIF has completed more than 25 playgrounds in states including North Carolina, Alabama, Michigan, Florida, Missouri, Massachusetts and Nevada, Jaime Lane, Manager of Kids Work and My Corporate Impact, is quick to clarify the foundation’s role.
“A frequent misconception is that MAIF is a playground construction company or event sponsor,” she says. “In reality, MAIF acts as a facilitator, identifying needs, rallying community support and managing projects, but not directly building playgrounds or hosting events.”
Community partners
Lane offers the example of Drones2Jets, a Kids Learn partner, as a standout model of educational innovation and workforce readiness for kids. Drones2Jets and MAIF, with the help of the community and donors, raised more than $60,000 to help families and children in western North Carolina impacted by Hurricane Helene.
“MAIF chooses companies and projects based on alignment with our mission and the potential impact on children’s lives,” says Lane. “Partners like Drones2Jets are selected for their ability to provide unique opportunities and address specific needs in the community.”
The organization identifies children in need and worthy projects through community referrals, partnerships with schools and direct outreach. Known as “Passion Projects,” MAIF relies on locals to bring needs to their attention, ensuring resources are directed where they are most effective.
“The most pressing need for MAIF is always increased community engagement through donations, volunteering and corporate sponsorships,” Lane says. “Expanding the network of supporters allows MAIF to reach more children and complete more impactful projects. We are also in need of companies to host interns through our Kids Work internship program.”
courtesy Make An Impact Foundation
Spice Up Your Date Nights
Pumped up for some prime rib? Craving a creative cocktail? Looking for a dish that leans on its Lowcountry pedigree? The Lake Norman food and drink scene is deliciously diverse and awaits your exploration!
Epic Chophouse
At Epic Chophouse, we’re passionate about the details that make your experience unforgettable. From our wet-aged, hand-cut steaks charred to perfection in a 1,800-degree Southbend Broiler to fresh seafood, crisp salads with house-crafted dressings and signature sides, every plate reflects our commitment to quality ingredients and delicious flavors.
Since 2010, opening our first location in historic downtown Mooresville, we’ve grown to serve guests in and around North and South Carolina. Now in Fort Mill, SC, Greensboro, Raleigh and soon in Banner Elk, each location
is committed to the same standard of genuine hospitality and timeless charm that made Epic Chophouse a favorite from the beginning. Our spaces are designed for connection, celebration and comfort — to elevate your romantic dinner, a family gathering, that business meeting, or just a night out. Behind every dish and every interaction is a team that takes pride in offering an experience that feels thoughtful, warm and consistently memorable. Let us host your party!
Open seven days a week for dinner, we invite you to sit back, raise a glass and enjoy a meal that’s anything but ordinary.
Acqua Ragazza
We’re turning two — and we couldn’t have done it without you! Join us as we celebrate the two-year anniversary of our grand opening at Acqua Ragazza, your home for authentic Italian flavors made with love, tradition and the freshest ingredients.
Since day one, we’ve poured our hearts into every dish, from handmade pasta to carefully selected wines that bring out the best in every bite. To mark this special milestone, we’re inviting you to a celebration of flavor, community and gratitude.
Let us celebrate you with raffle drawings for complimentary items, gift cards and even wine! Enjoy a cold beverage on
our patio or have dinner with us to catch a taste of our new seasonal menu — designed to showcase the richness of Italy with the best ingredients of the season. Please join us on Thursday, June 12, from 5 to 9 p.m. It’s our way of saying grazie mille for your continued support.
Whether you’ve dined with us from the start or are just discovering Acqua Ragazza, we’d love to welcome you and raise a glass together.
Let’s toast to two incredible years — and many more to come!
Savannah Oyster Company
We set out to create a special place with a special spirit and enthusiasm for the sea – something completely out of the ordinary for Lake Norman, connecting the lake and the oceans nearby. Pond to plate means focusing on the freshest farm-raised and wildcaught seafood sourced only from the East Coast from responsible fishermen. A savory menu that promotes humble ingredients with a sophisticated touch. A signature raw bar located in the middle of the restaurant on purpose. Changing daily, 8-10 varietal oysters from up and down the coast flown in daily, cleaned and shucked to order. And of course, it wouldn’t be one of our restaurants if it didn’t include a worldclass cocktail program. Taking a culinary approach to cocktails with in-house ingredients, our favorite drink to make is whatever you like to drink.
A purposeful lean towards the romance of the 70s on the coast, with a true vibe and unapologetic energy, coupled with true southern hospitality. An evening out should be driven by the entire experience, a tour and the feel of a place once visited, once removed. We can’t wait to be your guide on that journey. Cheers.
From the owner of Barrel & Fork, comes a brand-new seafood concept with a purposeful lean towards the romance of the 70’s in Savannah with a coastal ethos of seasonality, vibe, and true southern hospitality. With Northeastern attention to seafood, sustainability, and a robust raw bar, we invite you to a thoughtfully presented menu that is delicate yet approachable. The space has an unapologetic energy, for some a little noisy for others completely infectious. An evening out should be driven by the entire experience; with worldclass hospitality, a culinary approach to cocktails, and a savory menu that promotes humble ingredients with a sophisticated touch. Cheers!
At a time when vintage seems cliché and yet modern is over-poured, Barrel & Fork embraces the past as we fight for the future. We invite our guests to indulge in the whimsical times when bourbon and wine on a Tuesday meant a good start to the weekend. We have built a home where the food stops short of being pretentious and out of touch, and is exactly what you were looking for.
We
On The Nines
At On The Nines Bistro in Mooresville, every meal begins with a humble yet memorable gesture — Chef Steve Jordan’s house-made biscuits, served warm to every guest as a sign of welcome and hospitality. But these aren’t just any biscuits. They’re the heart of a tradition rooted in family, love and southern charm.
Chef Steve’s inspiration comes from his grandmother, Ruby, who spent her days baking in a modest farmhouse kitchen. She offered them as a simple, heartfelt greeting to anyone who stepped through her door. And like hers, our door is open to everyone (don’t let our golf course address fool you). For Ruby, biscuits weren’t just food — they were a message: You’re welcome here, please stay awhile.
That message lives on at On The Nines. Each biscuit is crafted from scratch, just as Grandma Ruby would have done, and they’re paired with a house-made fruit butter that changes with the seasons. It’s Chef Steve’s way of saying hello when he can’t step away from the kitchen to greet each guest, and a small, consistent reminder of where he came from and the values that shape his cooking.
The Serve
Coming to Lake Norman in Fall 2025, The Serve Pickleball + Kitchen is a one-of-a-kind sports and entertainment venue that blends elevated food, vibrant community and serious fun. Our mission is to bring people together in bold and exciting ways through food, games and unforgettable shared moments.
Our state-of-the-art facility features 10 indoor and six outdoor pickleball courts, four Topgolf Swing Suite bays and five dining and bar concepts, all thoughtfully designed to connect people and spark joy.
Indulge in the perfect blend of sophistication and comfort at our elevated casual restaurant, with indoor and patio seating for over 100 guests, or visit our café to grab a quick meal, including breakfast items, baked goods, coffee and smoothies. Then, relax and unwind at our indoor/ outdoor bar and lounge featuring a carefully curated selection of signature cocktails, specialty drinks and your all-time favorites.
Whether you’re rallying with coworkers, grabbing drinks with friends or enjoying a meal, we’re looking forward to serving you! But what truly sets us apart is our people — and that starts with the woman behind the flavor.
Charlie Marshall, Director of Food & Beverage at The Serve, brings a world of experience and heart to every plate and pour. A familiar face to many, Charlie built her reputation not only on flavorforward dishes but on knowing her guests by name. Her warmth, passion and deep ties to the local community make her a driving force behind the atmosphere we’re creating, where every meal feels like a gathering of friends.
Charlie Marshall | Director of Food & Beverage
Opening Fall 2025 20220 Chartown Drive, Cornelius, NC 28031 www.theservepickleball.com/events
JOLO Winery & Vineyards
Tucked into the scenic foothills of North Carolina’s Yadkin Valley, JOLO Winery & Vineyards is a veteran and family-owned estate offering a one-of-a-kind experience where award-winning wines, elevated cuisine and breathtaking views come together. Overlooking the estate’s pristine vineyards and the iconic Pilot Mountain, JOLO has become a standout destination for wine lovers and food enthusiasts alike.
JOLO is honored to be named the Most Beautiful Restaurant in North Carolina by LoveFood. Our full-service dining experience, EndPosts Restaurant, has earned national recognition from OpenTable as one of the Top 100 Brunch Spots in the U.S., and it’s among the Top 100 Most Romantic Restaurants in the U.S. Guests can savor seasonal, chef-driven menus perfectly paired with our handcrafted wines, all while enjoying panoramic mountain and vineyard views.
We’re also proud to have been named one of the Top 7 Wineries in the United States Outside of California by TripAdvisor, thanks to our commitment to delivering world-class wines, hospitality and unforgettable moments.
Whether you’re here for a wine tasting, a romantic meal or a relaxing afternoon surrounded by nature, JOLO Winery & Vineyards is a place where memories are made — one glass at a time.
JW Ray | Owner
Bin 110
Nestled in the heart of Cornelius, Bin 110 is Lake Norman’s go-to destination for handcrafted cocktails, an unmatched whiskey selection and vibrant live entertainment. Whether you’re a seasoned spirits enthusiast or a casual sipper, Bin 110 offers a curated experience that keeps guests coming back for more.
Known for an extraordinary selection of 500+ whiskeys and 100+ wines (60+ by the glass), the menu features rare finds and sought-after pours you won’t discover anywhere else. Their talented bartenders craft unforgettable cocktails that balance innovation with classic techniques, and a rotating list of specialty drinks keeps the menu fresh and exciting.
Live music Thursday through Saturday sets the tone for unforgettable evenings, featuring some of the region’s most talented performers. Bin 110 also hosts exclusive bourbon and wine tastings, comedy nights, and both seasonal and private events that draw a devoted local following.
Bin 110’s commitment to guest experience, top-tier hospitality and a laid-back upscale vibe makes it more than a bar — it’s a destination. With more than 150 nights of live music each year, coupled with half-price food on Tuesdays, half-price martini Wednesdays, and half-price glasses of wine on Sundays, every night offers something unique.
Bin 110 is where Lake Norman comes to sip, savor and celebrate!
Bartenders: MacKenzie Caparco and Laura Barsotti
Paloma Paloma Small Bites & Craft Cocktails
Paloma Small Bites & Craft Cocktails is a vibrant culinary destination where gastronomy and mixology meet in perfect harmony. Nestled in an inviting and stylish setting, the establishment prides itself on offering a dynamic menu of small bites that celebrate the rich tapestry of global and local flavors. Each dish is thoughtfully crafted to highlight fresh, high-quality ingredients, often sourced from local producers, ensuring a dining experience that is both sustainable and decadent.
Now offering brunch, it is a delightful fusion of classic breakfast indulgences and inventive culinary creations. Perfect for leisurely weekend gatherings, the brunch menu offers a refreshing twist on traditional favorites, inviting guests to explore a repertoire of flavors in a relaxed yet stylish setting.
Complementing the exquisite food offerings, Paloma boasts a menu of craft cocktails that are as visually stunning as they are delightful. Expert mixologists employ creativity and skill to design cocktails that perfectly pair with the culinary creations, enhancing the overall dining experience. Whether it’s a classic cocktail with a modern twist or an entirely original concoction, each drink embodies the same dedication to quality and flavor as the food.
With its warm and inviting ambiance, Paloma serves as the perfect backdrop for both casual brunches and special evening gatherings, promising memorable dining experiences each time.
Famous Toastery
Famous Toastery of Mooresville, where genuine hospitality and fresh quality food are our standard. Stacy White, local owner of both Mooresville locations for more than ten years, ensures the service experience is that of a “Cheers.” Not only do we know our regulars’ names and orders, our standard goes beyond that to make everyone feel like a regular. Famous Toastery was put on the map because of quality ingredients like 100% maple syrup, pasteurized eggs and buttermilk pancakes. Today, our focus remains on our original culinary-driven menu with attention to detail, consistency and quality ingredients. Everything is made in-house, and every plate of food is made fresh to order. To keep it fun, each location adds its own personality with team inspired daily features that you can only get at one of the two Mooresville locations. Some of the local favorites include quiche, blackberry jam and Swiss cheese grilled cheese with jalapenos and bacon, shrimp and grits, avocado toast and crepes. Famous Toastery also serves a full bar with mimosas and a unique house made Ultimate Bloody Mary with candied bacon. If you are looking to have a family gathering, celebration, catering for a work lunch or brunch to catch up with friends, Famous Toastery of Mooresville would love to host your next meal.
Limitless
For the area’s 55+ adults who place no limits on living their best lives!
Globe-trotting
for Everyone
by Bek Mitchell-Kidd photographs courtesy Alan Morgenstern
Elaine and Alan Morgenstern moved from San Francisco, their home of more than 40 years, to the 55+ community of Trilogy Lake Norman in Denver in 2018.
Wanting to share their passion for globe-trotting with their new neighbors, the couple launched the Travel Club at Twin Mills of Lake Norman. Leveraging connections made during their decades of travel, the jet-setting couple creates unique experiences for their club members.
“Since we have traveled to over 110 countries and all 7 continents, we desired to pay forward our amazing life,” Alan says. “We negotiate programs and adventures at pricing that others cannot find, as everything is at net pricing.”
With more than 400 members, the group is a mix of Trilogy residents and non-residents including solo, couples and group travelers whose budgets range from cost-conscious to comes-with-a-concierge.
“We have some folks who are groupies and go on almost all the trips we plan, while others pick and choose. I try to design trips for all budgets, from pure luxury to more budget-minded,” he says.
The excursionist duo recently hosted a travel expo with more than 200 attendees, featuring 12 travel experts from various sectors of the industry, including major cruise lines and land-based adventures. One of the membership benefits is access to special pricing and discount options, whether you travel via the club or want to organize a trip on your own. Alan looks for trips and companies that offer immersive experiences.
“I always preach that you should become a local and make sure you are a willing participant with locals,” he says.
Trips curated by the Travel Club at Twin Mills of Lake Norman have included safaris in Africa, journeys through India and Nepal (featuring a chartered helicopter flight to the final Base Camp of Mt. Everest at 22,400 feet for breakfast) and Antarctica. Antarctica is on deck for the club again in 2026, as is Australia, Morocco, Spain, Iceland (to view the solar eclipse), Italy and many other destinations.
Summer plans this year include a yachting journey to Greece and Turkey for solo wayfarers, as well as more than 35 members boarding the Rocky Mountaineer train experience.
From planes, trains and boats to inspiration and education, the club covers it all. Elaine and Alan also offer guided get-togethers on the best ways to document trips, centering on photography tips and editing solutions.
“It is all about the memories,” Alan says. “While you are on a trip, you are so busy doing and seeing things that you may not realize all of the great things you have seen and done. I cannot tell you how many times, when I’m doing my photo editing, I come across things that I forgot and how much I enjoyed them in that moment.”
Below left, a vendor at the recent Travel Club at Twin Mills expo explains trip options to some of the few hundred attendees. Below, travel club founder Alan Morgenstern and his wife Elaine join their hosts at the end of a cruise on Asia’s Mekong River last December.
Ain’t Life Grand!
You’re never too old for a new hobby
by Mickey Dunaway
Fishing. I have been doing it in one form or another since I could hold a limb with a line on the end. Then, lots of catfish and bluegills caught on a limber cane pole with a gob of wigglers on the hook at the end of the line.
When I was about 12, I hinted that I needed to upgrade my equipment. I got myself a Shakespeare fiberglass rod and a Zebco 33 Spincast closed-faced reel for my birthday. Did you also know you can still buy a Zebco 33 for about $16 at Walmart and a Shakespeare rod for $20?
That birthday fishing gear will still catch fish long after you forget it and leave it in the corner of the garage when you go off to college. Cleaned up, oiled up and new line, and it will fish just fine.
There is a very old saying about boaters. The two happiest days in a boater’s life are the day he buys a boat and the day he sells it. I lived that old saw until, finally, in my mid-seventies, I still had an overwhelming urge to go fishing whenever I crossed Lake Norman. What was I to do? Watching fishing videos on YouTube didn’t help. Just made it worse.
So, last Christmas, when my wife asked me what I might want, I said I wanted to go on a guided trout fishing trip in the North Carolina mountains. So, I did. And I took my wife with me, too! Two 78-year-olds fly fishing for rainbows and brook trout must have been a sight. I bet our guide, Ron, is still laughing! Here is the rest of the story.
With all the buying and selling of boats and catching fishing in our years in Mecklenburg County, my yen to go fishing never waned, and one day after crossing Lake Norman, I got an email from the local Orvis store in Huntersville. They were holding a free fly-fishing school in a couple of weeks. With a little urging, my wife, Sandy, agreed to go with me, so we signed up.
I won’t go into details, because my word count is getting close! But we went and had a great time. Lesson One was the basics of the equipment, which included casting it on the grass behind the store. Lesson Two was casting to bass and bluegills in a local pond on a Sunday morning two weeks after the first lesson. Lesson Three, if you were still on board at this point, was a guided trip to fish on Helton Creek in Ashe County about two hours from Charlotte.
This part of the lesson wasn’t free ($275 per person), but it was worth it! The fishing on this portion of Helton Creek that ran on private land and was managed by the owner and NC Fisheries was heavenly. Our chances were good for catching fish that neither Sandy nor I had ever caught before, and we did it thanks to our wonderfully patient Orvis guide. We caught and released a half-dozen trout back into this beautiful portion of this mountain creek to be caught again.
We are now bitten by the trout/fly-fishing bug and spend time most days watching YouTube videos on the ins and outs of fly-fishing. Seventy-eight — with a new, lot-to-learn diversion.
Ain’t life grand!
Audiology
Living Well
Your local resource for health and wellness services near you
PHC – Lake Norman Ears, Nose & Throat
Megan Mathis-Webb, AuD
Susie Riggs, AuD
Caroline Millsaps, AuD
140 Gateway Blvd. Mooresville, NC 28117 • 704-664-9638
Cardiology
PHC – Heart & Vascular
Jips Zachariah, MD
Naveed Rajper, MD 359 Williamson Road Mooresville, NC 28117 • 704-235-1829
Dermatology
PHC – Mooresville Dermatology
Center
Naomi Simon, MD
Kristin Prochaska, PA-C
Gina Noble, PA-C
Julia Parsons, PA-C
Susan Stevens, RN, BSN 128 Medical Park Road, Suite 201 Mooresville, NC 28117 • 704-235-1827
PHC- Lake Norman Dermatology
Joel Sugarman, MD FAAD
Allison Hanley, PA-C
Melissa Moser, PA-C
Betsy Benton, PA-C
140 Leaning Oak Drive, Suite 101 Mooresville, NC 28117
704-658-9730
PHC – Wolfe Dermatology
Steven F. Wolfe, MD
Molly Small, PA-C 114 Gateway Blvd., Unit D Mooresville, NC 28117 • 704-663-2085
Riva Dermatology
“Imagine your skin at its Best!”
General Dermatology for the Family, Botox, Fillers, Laser/IPL & more
Kerry Shafran, MD, FAAD
Lindsay Jayson, MPAS, PA-C
Erin Dice, MPAS, PA-C
Ashley Noone, MPAP, PA-C
Nikki Leahy, MSBS, PA-C
Mari Klos, CMA, LME 704-896-8837
Cornelius, Mooresville, Denver www.Rivaderm.com
Ears, Nose and Throat
PHC – Lake Norman Ears, Nose, & Throat
Keith Meetze, MD
Thomas Warren, MD
Herb Wettreich, MD
Fred New, Jr., ANP 140 Gateway Blvd. Mooresville, NC 28117 • 704-664-9638
Endocrinology
PHC- Endocrinology
Elaine Sunderlin, MD
Emylee Brown, PA-C
170 Medical Park Road, Floor 3 Mooresville, NC 28117 • 704-664-9506
Family Medicine
PHC – Nabors Family Medicine
Emily Nabors, MD 142 Professional Park Drive Mooresville, NC 28117 • 704-696-2083
PHC – Lake Norman Family Medicine
Timothy A. Barker, MD
Bruce L. Seaton, DO
Amanda H. Bailey, DO
Kyle Babinski, DO
Bilal Khan, DO
Sherard Spangler, PA
357 Williamson Road
Mooresville, NC 28117 • 704-664-7328
PHC – Sailview Family Medicine
Tiana Losinski, MD
Alexander Watson, DNP
206 Joe V. Knox Ave. Suite J Mooresville, NC 28117 • 704-360-4801
PHC – Fairview Family Medicine
Golnar Lashgari, MD
Erica Vollano, FNP-BC
146 Medical Park Road, Suite 210 Mooresville, NC 28117 •704-235-0300
PHC - Troutman Family Medicine
Amrish C. Patel, MD
Janeal Bowers, FNP
Kimberly Whiton, FNP
Jeanne Pierce, PA-C
154 S Main Troutman, NC 28166 • 704-528-9903
Gastroenterology
PHC – Gastroenterology
Brandon Marion, MD
Aerielle Sibert, PA-C
359 Williamson Road
Mooresville, NC 28117 • 704-878-2021
PHC –Comprehensive Digestive
Care Center
Vivek Trivedi, MD
Venu Gangireddy, MD
Tiedre Palmer, FNP-C
359 Williamson Road Mooresville, NC 28117 • 704-878-2021
PHC- Gastroenterology
Laila Menon, MD
Gabrielle Miller, PA-C
170 Medical Park Road, Floor 3 Mooresville, NC 28117 • 704-664-9506
Internal Medicine
PHC – Fox Internal Medicine
Jessica Fox, DO
Stephanie Michel, PA-C
435 East Statesville Avenue
Mooresville, NC 28115 • 704-663-5056
PHC – Internal Medicine & Weight Management
Manish G. Patel, MD
Julie Abney, PA
Andrea Brock, PA-C
128 Medical Park Road, Suite 101 Mooresville, NC 28117 • 704-658-1001
PHC – Lake Norman Internal Medicine
John C. Gatlin, MD
Swathi Talla, MD
548 Williamson Road, Suite 6 Mooresville, NC 28117 • 704-660-5520
Mental Health Services
PHC-Mastor Mental Health
Jason E. Mastor, MD
Kristin C. Brown, PA-C
Megan I. Flott, PA-C
Diana J. Remenar, PA-C
206 Joe V. Knox Ave. Suite F Mooresville, NC 28117 • 704-662-6500
Neurology
PHC – Neurology & Sleep Medicine
Dharmen S. Shah, MD
359 Williamson Road Mooresville, NC 28117 • 704-873-1100
PHC – Lake Norman Neurology
Andrew J. Braunstein, DO
Ryan Conrad, MD
Craig D. DuBois, MD
Roderick Elias, MD
124 Professional Park Dr, Ste A Mooresville, NC 28117 • 704-662-3077
PHC – Lake Norman Neurology
Andrew J. Braunstein, DO
Ryan Conrad, MD
Craig D. DuBois, MD
Roderick Elias, MD
9735 Kincey Avenue, Ste 203 Huntersville, NC 28078 • 704-766-9050
Obstetrics/Gynecology
PHC – Lake Norman OB/GYN
James Al-Hussaini, MD
Laura Arigo, MD
Grant Miller, MD
James Wilson, MD
Nicole S. Wellbaum, MD
NailaRashida Frye, MD
Krisandra Edwards, FNP-C
Alyssa Clay, DNP, FNP-C
131 Medical Park Road, Suite 102 Mooresville, NC 28117 • 704-663-1282
Oncology
Southern Oncology Specialists
William Mitchell, MD
Poras Patel, MD
46 Medical Park Rd, Suite 212 Mooresville, NC 28117 • 704-659-7850
Orthopaedic Surgery
PHC – Piedmont Bone & Joint
Brett L. Feldman, MD
Alex Seldomridge III, MD
Travis Eason, MD
Julie Glener, MD
Kim Lefreniere, PA-C
359 Williamson Road
Mooresville, NC 28117 • 704-235-1829
Orthopedic Surgery – Spine
PHC – Piedmont Bone & Joint
Alex Seldomridge, III, MD
359 Williamson Road
Mooresville, NC 28117 • 704-235-1838
Pain Managment
PHC – Pain & Spine Center
Harsh Govil, MD, MPH
Nathan Barkley, FNP-C
Samuel Sackenheim, NP-C
April Hatfield, FNP-C
Gracie Kern, PA-C
359 Williamson Road Mooresville, NC 28117 • 704-235-1829
Physical Medicine & Rehab
PHC - Spine & Sports Medicine
John Lesher, MD, MPH
170 Medical Park Road, Suite 302 Mooresville, NC 28117 • 704-664-9506
PULMONOLOGY
PHC –Pulmonology
Enrique Ordaz MD
Jose Perez MD
Ahmed Elnaggar, MD
Vishal Patel, MD
170 Medical Park Road, Suite 201, Mooresville NC 28117 • 704-838-8240
Rheumatology
PHC – Rheumatology
Sean M. Fahey, MD
Dijana Christianson, DO
Janice Clayton, FNP-C
128 Medical Park Road, Suite 101 Mooresville, NC 28117 • 704-658-1001
Securing Your Family’s Future — The Importance of Proper Estate Planning
Estate planning is important to ensure your assets are distributed as you desire after you pass away. It is essential that you take careful consideration of your unique circumstances when planning. Failing to take these factors into account can lead to critical errors, unintended consequences and family disputes.
One of the most frequent mistakes is failing to create an estate plan altogether. Many people believe that estate planning is only for the wealthy, but this couldn’t be further from the truth. Without a proper plan, your assets may be distributed according to state laws, potentially conflicting with your wishes.
Another common error is neglecting to update your estate plan regularly. Life changes such as marriage, divorce, birth, death and/or significant financial shifts can impact your plan. Failing to review and update your documents periodically can result in outdated plans that no longer reflect your current situation or desires.
Many individuals also make the mistake of not considering potential incapacity. While the commonly considered estate planning documents, such as wills and trusts, are essential, it’s equally important to have documents like durable powers of attorney and healthcare directives in place to manage your affairs if you become incapacitated.
Assets like life insurance policies, retirement accounts and certain bank accounts pass outside of your will via beneficiary designations. Improper beneficiary designations on these types of accounts are another frequent oversight. Failing to keep these designations up to date can result in unintended beneficiaries receiving your assets.
Proper estate planning is essential for everyone, regardless of the size of their estate. By working with a qualified estate planning attorney in North Carolina, you can avoid common pitfalls, ensure your wishes are carried out and provide peace of mind for yourself and your loved ones. Don’t leave your legacy to chance – consult with an experienced estate planning attorney today.
Cameron Crump is an Estate Planning Attorney with The McIntosh Law Firm, P.C. Contact her at 704.892.1699 or visit www. mcintoshlawfirm.com/ attorneys/cameron-a-crump/
John Powderly, MD Neel Gandhi, MD
Sherene Banawan, PA-C
Dine + Wine
Eating, drinking, cooking and fun
Argentina’s star of the vinethe Malbec grape.
The Ascendancy
of Malbec
Finding stardom in its adopted country
By Trevor Burton | Photographs by Trevor Burton
Malbec plays just a bit part in the whole scene of the wines of France. It is the main grape in the Cahors wine region of southern France and it’s one of the blending grapes (a very small part) of the famed Bordeaux wines. It may be a contributor to wines of other regions, but they are too small to count on my scale.
On the other side of the Atlantic Ocean, Malbec has become a star. The grape really didn’t rise to fame until it was brought into Mendoza, Argentina. It was first planted by a nostalgic French botanist in 1868 who hoped to improve wine quality in the region. He was successful beyond all belief. Today, Malbec is Argentina’s most important grape.
A glance at a glass of Malbec wine gives one a clue as to why the wine has become so important. One of Malbec’s classic attributes in a blind tasting is its bright magenta rim and opaque purple – almost black – color. Its skins are the reason for Malbec wine’s deep color. They have high levels of the color pigment anthocyanin – to give it a scientific rationale.
The grape has deep, thick skins. That doesn’t mean it easily shrugs off criticism. Its grape skins are truly thick. That’s one attribute which explains why it does so well in its adopted country. Let me explain …
Malbec loves the sun. Sunshine is plentiful in Argentina’s mountainous, Andes-based wine regions around the city of Mendoza. Sunshine helps ripen Malbec’s thick skins. A second reason for the grape’s success in Argentina is altitude. High altitude helps – the higher, the
better. Malbec grapes struggle to maintain acidity in lower elevations but do fabulously well in higher elevation spots. That’s where, in Argentina, there is a large diurnal temperature shift to cold nights and sunny days. Thick skins help.
All that technical stuff takes me back to a tasting of Argentinean wine at an upscale resort in central America, in Costa Rica. My wife, Mary Ellen, and I were hosting a favorite niece – you always take great care of favorite nieces. We had gotten into discussion with the resort’s head sommelier. Over a glass of wine, he explained that he had a bottle of exceptional wine, from grapes grown in a single vineyard, at an eye-watering price. He offered it to us at a reduced price, still in the eye-watering region. (When my eyes water, I seek out a more reasonably priced wine.) But, giving in to the “take great care of favorite nieces” syndrome, we agreed to the reduced price – eyes watering but wide open.
The wine was served with solemnity, even decanted. At the first sip of wine, the table went quiet. The wine was so spectacular that silence reigned. I love it when that happens, I get all warm and fuzzy.
You can get a bottle of Argentinean Malbec at far from eye-watering prices. In fact, Argentinean Malbec is one of the world’s true value wines, especially when you figure out the grape’s perfect fit for the terroir where it’s grown – high altitude and plenty of sunshine. Check and enjoy the wine’s deep color and, finally, enjoy the wine. Your taste buds will thank you and so will your well-being. Treat yourself, you deserve it.
Malbec thrives in Argentina’s Andes-based wine regions, centered around the city of Mendoza.
Stay Connected
by Kathy Dicken photography by Kathy Dicken
MediterraneanDeliciousness
Lemon Artichoke Chicken
This wonderful dish has a tangy, buttery sauce that is just so elegant. Reminiscent of Italian Chicken Piccata, this dish adds tangy artichoke hearts and capers to the simple lemon butter sauce to elevate everyday chicken breasts to new heights of Mediterranean deliciousness. The rich buttery sauce paired with the tangy lemon makes this dish truly memorable. Perfect for entertaining, it makes an ordinary dinner special, with the simple additions of steamed rice and a side salad. And don’t forget the crusty bread for dipping into the lemony, buttery sauce — enjoy!
Servings: 4
Prep time: 10 minutes Cook time: 25 minutes
Kathy Dicken lives in Huntersville and is the author of The Tasty Bits food blog. For more meal ideas that are simple and delicious, you can follow her blog at www.thetastybits.com
or on Instagram @thetastybits.
Ingredients:
4 skinless and boneless chicken breasts
6 Tbsp. flour, divided
1 tsp. black pepper
8 Tbsp. (1 stick) butter, divided
1/2 cup green onions, chopped
2 cups chicken broth
1/4 cup dry white wine
1/4 cup lemon juice
1 jar artichoke hearts, quartered and drained
1 tsp. salt
1/4 cup capers, drained
For garnish:
Fresh thyme or chopped flatleaf parsley
Lemon slices
Instructions:
Combine 4 tablespoons of flour and the black pepper in a shallow dish. Dredge chicken breast halves in the mixture.
Melt ½ stick of butter in a large skillet over medium heat. Add green onions; sauté over medium heat until softened, about 2 minutes. Add chicken to the pan. Cook until lightly browned on both sides, about 3 to 4 minutes per side. Remove chicken from the pan and cover with aluminum foil to keep warm.
Add chicken stock, wine and lemon juice to the pan, stirring to scrape bits off the bottom of the pan. Bring the mixture to a boil and cook until reduced by half, about 6 minutes.
In a small bowl, knead together the remaining 2 tablespoons of flour and the remaining 1/2 stick of butter. Whisk into the sauce and stir until thickened. Stir in salt and artichoke hearts.
Add chicken back to the pan, cover and cook until heated through, about 7 minutes. Just before serving, top with capers and chopped parsley.
Carolina Cruising Charters
by Lori Helms |
Are you ready to get out on the water? The weather and the lake temperatures have warmed up, so are you ready to get the gang together for a day of fun, fellowship, food and drink, and more? Are you ready to have “Your Best Lake Day”?
That’s what the boat captains at Carolina Cruising Charters say they offer their clients, with all-inclusive pricing and the freedom to choose just how you want to spend your time on the water. Just show up, have a blast, then head home ... which is why they were recently voted as our Lake Norman’s Best Readers Choice Award winner in our Best Boat Club/Boat Rental category.
“It’s a way for people to really enjoy the lake without having to lift a finger,” says Captain Matt Ryan. “Our core focus is to have you focus on the people you’re with and have a good time, and we focus on the rest.”
Ryan says everything they do and every charter package they offer is tailored to the cruising group’s liking. Whether it’s a laid-back tour of the lake, options for swimming, beaching up on an island for a game of whiffleball, tubing or a chill sunset cruise, Carolina Cruising Charters will go wherever and do whatever their clientele desires.
Its fleet consists of four boats – two at Safe Harbor Kings Point in Cornelius and two at Safe Harbor Skippers Landing in Troutman.
LAKENORMAN’SBEST
All vessels are new, high-horsepower tritoons, offering the versatility to beach up on an island or the muscle for tow-behind fun. Ryan says charter packages are all-inclusive, meaning the pricing includes everything you might need to have “Your Best Lake Day.” Floats, games, toys for the kids, coolers, sound systems, beer pong tables, karaoke gear, and the gas to power all of it –anything you can dream up is included in one price, so there are no surprises at the end of a day of fun to ruin the buzz. And the check-in process – all done in advance and online – makes booking your excursion seamless. Just show up and get on board, without the needless waiting around by your guests while you complete a ton of paperwork.
All Carolina Cruising Charters captains hold an active U.S. Coast Guard master level captain’s license, which means they have extensive on-the-water experience and have been vetted by the Department of Homeland Security.
“It’s not just someone driving the boat,” Ryan says, “it’s someone with a ton of experience to keep you safe.”
photography courtesy Carolina Cruising Charters
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