Lake Norman CURRENTS June 2024

Love of food and drink shouldn’t be a battlefield

“What do you want for dinner?”

It’s a phrase that no one really wants to hear, but everyone is likely guilty of throwing it around more than once a week. In our house, my husband and I asking that question of one another is akin to lobbing a grenade into your own foxhole. The maneuver to go on the offense is essential (I mean, why should I always have to figure this out?), but you know instinctively that it could immediately backfire, because my husband also doesn’t understand why he always has to figure this out. The discussion devolves into who exactly was the last one to make a menu or restaurant decision, and as usual, it was always me. Or maybe it was him, if I was inclined to believe his recurring delusions.

Here’s what’s so stupid ... when we’re too lazy or uninspired (or ill-equipped) to cook, we have so many fantastic dining and drinking options around our Lake Norman communities that this should not be a nightly declaration of war. Pick a cuisine, pick a country, pick a white tablecloth setting or a well-worn picnic table. It doesn’t have to be a contentious question with all the choices we have on our doorstep.

This month, we’re launching our first “Food & Drink” issue, and we’ve loaded up on some great stories involving all things drinkable and delicious. But beyond that, what occurred to me after stepping back a bit for a broader view of our June edition, is the common thread running through so many of these pages – the innate pursuit of good food and drink is ultimately a great unifier. I offer as Exhibits A through D:

• Everyone knows we really don’t need a reason to get together with our girlfriends over a good glass of wine. But a great setting never hurts, and Beth Welch of Mooresville figured out how to flip a wasted space in her home into a wine haven for her collection (of bottles and friends). Check out the beautiful results in our “Dwellings” feature on Page 51.

• I’m not smart enough to know just how many similarities there might be between Afghanistan and Ukraine, but we speak to two women refugees from those countries who developed an unlikely friendship over food ... a Davidson-based catering business, to be more specific. Turn to Page 22 to learn how the talents of one woman have been amplified through the talents of the other, and the connection they have created.

• While the craft beer scene around Lake Norman shows no signs of slowing, there are other ways to pop a top on a cold one. There is a vibrant homebrewing community in the region, and we learn from two such folks on Page 48 just how they got involved and who they lean on as they hone their skills.

• The great dining out experiences we have around the lake are no accident. It’s highly likely that in many of our local establishments, there are graduates of the culinary arts programs at Johnson & Wales University’s Charlotte campus behind the bar, the bustling kitchen or the business plan. On Page 46, we talk to a JWU faculty member about how fortunate we are to have this educational asset right in our own backyard and the professionals they are turning loose on our dining and drink scene.

It’s probably time we call a truce on the old “what’s for dinner?” battlefield. There are truly no grounds for an exasperated eyeroll and a shoulder shrug, no need to toss that antagonistic and heavily loaded armament at your significant other. The answer is easy, and we are dang lucky around these parts to be able to flaunt it. What’s for dinner? Obviously, anything our hearts desire.

— LH Lori Helms Editor Lori@LNCurrents.com

Publisher

MacAdam Smith Mac@LNCurrents.com

Advertising Director

Sharon Simpson Sharon@LNCurrents.com

Advertising Sales Executives

Carole Lambert Carole@LNCurrents.com

Beth Packard Beth@LNCurrents.com

Trisha Robinson Trisha@LNCurrents.com

Event Coordinator

Alison Smith Alison@LNCurrents.com

Social Media Specialist

Lauren Platts social@lncurrents.com

Design & Production idesign2, inc

Contributing Writers

Becky Aijala

Trevor Burton

Kathy Dicken

Mickey Dunaway

Vanessa Infanzon

Karel Bond Lucander

Bek Mitchell-Kidd

Contributing Photographers

Lisa Crates

www.facebook.com/LNCurrents www.twitter.com/LNCurrents

CEO

Mooresville, Denver, Lincolnton, Statesville, Maiden, Shelby, Mount Holly, Hickory, Winston Salem, West Jefferson, Wilkesboro, Yadkinville, Pilot Mountain, Mount Airy, and Southern Pines

PARTNER CARRIERS

Mike Griffin,

Mooresville

Kortney Houston Statesville

Freda Sobon Mooresville

John Caldwell, VP Mooresville

Paul Renegar Statesville

Tonya Shook Hickory

Logan Canipe Lincolnton

Leon Brown, III Statesville

Leyda Martinez Denver

Shana Vielie Statesville

Lauren Yount Maiden

Melissa Armstrong Mooresville

Dennis Long Statesville

Barbi Dellinger Lincolnton

Rich Schrader Mount Holly

Channel Markers

Movers, Shakers, Style, Shopping, Trends, Happenings and More at Lake Norman

Chill out this summer at Summit Creamery.

New Art, Great Music & Good Suds

compiled by Lori Helms

Monument sculptor chosen

The Town of Davidson Public Art Commission has selected Douwe Blumberg as the artist to produce the Davidson Veterans Monument

Blumberg, who is also the sculptor of the piece located near the town’s Public Safety Building called “Dance of Life,” is the artist behind more than 200 private and public commissions and the recipient of numerous awards for his work. According to town officials, his proposal for the monument has a working title of “Flames of Honor,” and conceptually will be indicative of “an eternal flame to timelessly honor those who have served our nation.” The monument’s concept is described as “a contemporary vision utilizing the skyward motion of three silver arcs to lead into a stained-glass, illuminated flame. The flames are fabricated from extra-thick, outdoor safety glass suspended amongst the arcs with thin aircraft cables, so that they appear to float in mid-air.”

The monument will be installed on Main Street in the Post Office Place, and the Davidson Public Art Commission and the Arts and Science Council will provide partial funding for the project. A private fundraising effort is under way to raise the balance of funds needed to complete it. Donations can be made at www.townofdavidson.org/1512/Veterans-Monument-Fundraising. More information about the project is available at www.townofdavidson.org.

A ‘sweet’ brewing award

Mooresville-based Hoptown Brewing made a recent splash on a massive scale, receiving the bronze medal in the honey beer category at the 2024 World Beer Cup for its locally sourced “Sweet Wings Honey Wheat Ale.”

With more than 9,000 beers from nearly 2,100 breweries across 50 countries, it’s the most prestigious beer competition in the world, often

referred to as “The Olympics of Beer.” Hoptown was one of only eight North Carolina breweries to place at the World Beer Cup this year.

“Sweet Wings is truly North Carolina at its best,” says Hoptown’s Scott Plemmons, who founded the brewery in 2021 with his wife, Sandy. “It’s an easy drinking, slightly sweet wheat ale that is sourced from local ingredients, supporting fellow local businesses right in our backyard.”

According to a press release about the award, all the ingredients in Hoptown’s hyper-local beer were sourced from within 25 miles of the brewery. Head Brewer Kyle McLaughlin created the award-winning recipe, starting with honey from Sweet Wings Honey Bee Farm in Mooresville, malt from Carolina Malt House in Cleveland and water from the Catawba River. Sweet Wings also won a gold medal in the 2023 NC Brewer’s Cup Competition, the largest craft beer competition in the southeast.

Hoptown brews dozens of craft beers on site, from hoppy and hazy IPAs to stouts and sours and a variety of light beers. True to its “Beer a Good Neighbor” tagline, Hoptown has contributed more than $50,000 to local nonprofit organizations as part of its Sip It Forward® give back program. For more information, visit www.hoptownbrewing.com.

Eclectic summer music series

Enjoy a great mix of live music with Mooresville’s Liberty Park Summer Concert Series. Officials with the town promise these sunset performances will deliver “great music, food, brews and views at Mooresville’s premier outdoor music venue.”

Concert goers can arrive early to set up blankets and chairs at the park’s amphitheater, and to grab a bite or a beverage (or both) from food vendors and local breweries that will be on site and open by 6 p.m. Each Friday night concert will begin at 6:30 p.m., and admission is free.

Here’s the lineup:

• June 7 – Greggie & The Jets is an Elton John tribute band recreating the music, energy and feel of being at an Elton John concert by the legend himself.

• July 12 – Envision, billed as a “dazzling, high-energy show full of your favorite R&B music.”

• August 2 – Radio Revolver is on stage to take you on a musical tour through the best of pop and rock tunes.

• September 6 – Rising country music star Andrew Beam will share with concert goers the “real heartland” of country music.

Liberty Park is at 217 E. Iredell Avenue. Learn more about the concert series at www.ourtownstage.com.

YOU MADE YOUR CHOICE AND THE VOTES ARE IN!

Congratulations!

These are our top finalists in CURRENTS’ 2024 Readers Choice Lake Norman’s Best competition. All finalists will be invited to a special awards celebration later this month. Winners will receive a beautiful trophy and framed certificate to display proudly in their place of business. Winners will also be featured in a special edition of CURRENTS in August. Best of luck to all of you. You’re all WINNERS in our book!

Best Lakeside Dining

Eddie’s on Lake Norman

Safe Harbor Peninsula Yacht Club

Port City Club

King Canary Brewing

Best Breakfast

Willow Wood Coffee

French Market Café

Sully’s Steamers

Famous Toastery of Mooresville

Best Seafood

Fin & Fino

Savannah Oyster Company

Big Daddy’s

The Waterman Fish Bar Lobster Dogs

Best Steak

Epic Chophouse

Port City Club

Fresh Chef Jeffrey’s

Best Pizza

Brooklyn South Pizzeria

Pellegrino’s Trattoria

H2 Public House

Best Italian Cuisine

Pellegrino’s Trattoria

Novanta 90 Pizzeria

Acqua Ragazza

Best Bakery

Buttermilk Sky Pie Shop

Lake Norman Cheesecakery

Pellegrino’s Trattoria

French Market Café

[Finalists are listed in no particular order]

Best Barbeque Big Tiny’s BBQ Midwood Smokehouse

Lancaster’s BBQ

Boss Hog BBQ

Best Wine Selection

Epic Chophouse

Davidson Wine Company

Hop & Vine, Davidson

Sidebar Bottle Co. Your Wine Shop

Best Cocktail

Epic Chophouse On The Nines

Rio 150 Mexican 158 on Main Eez Fusion & Sushi

Best Date Night

Epic Chophouse

Rio 150 Mexican

Savannah Oyster Company

Jeffrey’s

Meg-Art Pottery

Best Place for Live Music

BoatYard LKN

Mooresville Parks & Rec Arts & Events

Cain Center for the Arts

King Canary Brewing

Best Sports Bar Kilted Buffalo H2 Public House

Jack’s Corner Tap

Best Art Gallery

Mooresville Arts

Juelerye/Artisan Gallery & Gifts

KF Studio

Studio Elie

Best Event Venue

Cain Center for the Arts

The Charles Mack Center

Safe Harbor Peninsula Yacht Club

Port City Club

King Canary Brewing

Best Nail Salon

Savvy Salon and Day Spa Freecoat

PAINT Nail Bar

Best Med Spa

Lake Norman Salt Spa

Pure Capelli Salon and Med Spa

Carolina Age Management Institute

Meraki Aesthetics

Best Hair Salon

The Local Salon and Parlor

Savvy Salon and Day Spa

Morgan & Co. Beauty Lounge

Pure Capelli Salon and Med Spa

Proof Men’s Grooming

Best Cosmetic/Aesthetic Services

Savvy Salon and Day Spa

Carolina Age Management Institute

L.A. Skin Studio

Bright Smiles

Peak Brows and Beauty

Best Massage Therapy

Lake Norman Salt Therapy

Massage Heights

Savvy Salon and Day Spa

Resilience Therapeutic Massage

Best Gift Shop

Jewelers on Main

The Village Store Poppies

Knotty & Board Interiors

Sweet Magnolia

Best Home Décor

Knotty & Board Interiors

Lilly & Grace

Lake Norman Antique Mall

Honeysuckle Home

Red Barn Marketplace

Best Women’s Boutique

Mine by Sandy

Nina’s Boutique

Cozy Boutique

Sweet Magnolia

Lake Norman Mercantile

Best Men’s Boutique

Davidson Provision Company

The Back Room Men’s Fine Clothiers Hampton’s

Best Place to Work Out

Lake Norman YMCA

Pure Barre, Lake Norman

Lowes YMCA

ISI Elite Training

Teal Fitness

Best Public Golf Course

Mooresville Golf Club

Birkdale Golf Course

Highland Creek

Skybrook Golf Course

Best Boat Club/Boat Rental

Lake Norman Boat Club

Carolina Cruising

Freedom Boat Club

Lake Norman Marina

Safe Harbor Peninsula Yacht Club

Best Landscaping Company

Lake Norman Lawn Service

Whispering Pines

Swim Landscaping

Matrix Landscaping

Best Attorney/Legal Services

The McIntosh Law Firm

Lake Norman Law Firm

Godley, Glazer and Funk Daly Law Firm

Best Interior Designer

Kelly Cruz Interiors

Knotty & Board Interiors

Lilly & Grace

Southern Notions Home, Heart & Soul

Best Jewelry Store

Jewelers on Main Fink’s

The Jewelry Box

Inspired at Lake Norman

Monkee’s of Lake Norman

Best Private Golf Course

Peninsula Golf Course

Trump National Golf Club

River Run Country Club

Northstone Country Club

Best Dentist

Lakeside Dental

Carolina Oral and Facial Surgery

Loveland Dental Group

Lembo Montgomery Dental

Welborne, White & Schmidt Dentistry

Best Orthodontist

Lineberger Orthodontics

Marc Allen Orthodontics

Selden Orthodontics

Hill Orthodontics

Ascend

to Icy Cold Sweetness

Beat the heat at new Summit Creamery

by Karel

As summer heats up, now’s your chance to chill out with and check out some delicious handmade ice cream in Davidson. Summit Creamery opened April 18 and is brought to you by Brian Helfrich, owner of Summit Coffee.

Just a short trek from downtown Davidson, you can escape to the countryside for a tasty cone, cup or shake. Summit Creamery is on Shearers Road at the former site of Ellie May’s Dang Good Ice Cream. Summit bought Ellie May’s recipes and received training from the former ice cream masters. So, if you liked Ellie May’s, you’re going to love Summit Creamery.

“I was so excited when we got the ice cream business,” says Luz Heilman, Summit brand manager. “Our ice cream is handmade every week; that sets us apart. And manager Hannah Berlin puts so much love into the ice cream and her staff. The ice cream is delicious, but you’re also going to love the experience when you come into our space. You’ll make new friends and mingle while enjoying what you have in common: a love of ice cream.” And you’ll want to come hungry for this scrumptious dessert.

“We strive to have 18 flavors at all times and four vegan options,” Heilman says. “I’m dairy-free and my favorite is our vegan version of Cookies and Cream.” Summit’s vegan ice cream is made from a

coconut base, but as Heilman says, “it is very subtle and enhances the flavor.”

Other flavor favorites include the “Glacier Gulp,” a combo of coffee, Oreos, chocolate and brownies; “Stroop Doog,” a salted caramel base with stroopwafel chunks; and “HBD (Happy Birthday) to You,” a cake batter ice cream with sprinkles. Of course, for its java notes, Glacier Gulp utilizes Summit coffee. And if you want more coffee, there’s a nitro cold brew on the menu. Add any flavor of ice cream to it and transform your coffee into a float. Summit also offers root beer floats, shakes, vegan shakes and “flights” – a sampling of four flavors of your choice.

Summit Creamery has added more picnic tables with umbrellas so you can enjoy eating your ice cream in the great outdoors. In this peaceful setting, there’s plenty of parking near and around the back of the building. Watch for the possibility of Summit Creamery ice cream trucks down the road. But for now, head to their shop on Shearers Road and ascend to the front of the line for some icy cold sweetness.

Summit Creamery is at 1827 Shearers Road, Davidson. Stop in for a scoop Thursday and Friday, 4-9 p.m.; Saturday and Sunday, 1-9 p.m. Follow Summit on Instagram @summitcreamery or contact them at creamery@summitcoffee.com for more information.

Bond Lucander photography courtesy Summit Creamery

Everyone is getting in on the goodness at Summit Creamery - kids and adults alike.

Refugee Paths Cross in Lake Norman

Two women, two countries and a website

by Becky Aijala

A story of refugees can’t be told without war, danger, fear and displacement at least lurking in the background. Yet this is an uplifting story about two local refugee women, one website and the network of kindness and goodwill that brought their paths together here in Lake Norman. And at the center of it all is some vibrant and very flavorful food, based on ancient recipes that both preserve and share a culture.

Najila Hashemi, the maker of this food – the sweet rice pudding, the scrumptious dumplings – arrived in Cornelius from the Parwan region of northern Afghanistan with her husband, Salim, and their four children back in 2021. Salim had been a translator for the U.S. Army, and because of that, they were no longer safe. They came specifically to Cornelius because a family here had raised money to host a family in their situation. To help them get started, they were given an apartment, rent paid for the entire first year.

The host family also introduced them to Rebecca Joubin, a Professor of Arab Studies at Davidson College, a speaker of Farci and a natural people-person and connection-maker. Soon, Hashemi, who had always loved to cook, was catering traditional Afghan food for Joubin’s student gatherings. Everyone loved the food, and so Joubin, along with Davidson Braswell, a program coordinator at Carolina Refugee Resettlement Agency (CRRA) in Charlotte, started a GoFundMe campaign to help Hashemi get a true business going.

With these funds, both Najila and Salim – it’s a family business – got the necessary food handling certifications and purchased supplies and a computer. But when the business started to take off, what they still needed was a website.

Back at CRRA, Braswell had someone in mind – a refugee from Ukraine, whom the agency had assisted in obtaining a business loan, and who was now herself volunteering by creating websites for other refugees.

months earlier, along with her husband and three children, one of them with special needs. Uprooted from their long-time home back in 2014 when Russia occupied the city of Donetsk, Hordynska had to abandon her thriving real estate agency, which she’d nurtured and built for over ten years.

“My husband had worked in the Ukrainian security service, and they would have simply killed him if we had stayed there,” she says. So they went to Kyiv and started over. An entrepreneur by nature, Hordynska opened a successful online store selling children’s items, but deliveries became impossible because of the war, as did normal living.

They hoped the war would end quickly, but when it didn’t, Hordynska took action. Unbelievably, through Facebook and the U4U (Uniting for Ukraine) program, one post from Hordynska brought them together, literally overnight, with a host family near Charlotte, who had been looking for a family from Ukraine to help. Once here, as busy as she was – getting her online store going again, Door Dash on the side and a family to consider – Hordynska didn’t hesitate to do the website for Hashemi.

“I needed help, people gave me help, and I want to give back to other people,” she says. “When we help each other, the world is light and kind.”

“There’s a saying in our part of the world that when you share a meal with someone, you are friends forever,” Hashemi says. “So when I share my cuisine, I feel I am giving something in return to the community that helped me.”

Sunbul’s Traditional Afghan Cuisine can be found at www.sunbul-afghancuisine.com and is named for the Hashemis’ daughter, who has so many more opportunities here. An immersion experience or cooking class in Farsi with Najila and Salim can be booked through Horse Education on the Sunbul website. Valeriia’s online store is at www.amazon.com/gp/product/B0CPQSDN9H.

Valeriia Hordynska had only arrived in Charlotte from Kyiv a few

photographs courtesy Rebecca Joubin

Students from Davidson College’s Arab studies program enjoy Hashemi’s Afghan dishes.

Refugees Valeriia Hordynska (left) and Najila Hashemi have created an unexpected connection through their talents.

Happy Hydrangea Hues

1. Custom Pillows - $89 and up

Hydrangea Tote Bag - $35

Summer Floral - $9 and up

4. Lamp - $341

Melamine Hydrangea Dinnerware - $14 and up

6. Ceramic Wall Flowers$374 set/3

7. Framed Marsh Print - $689

Nothing but the Best for

by Kathy Dicken | photography by Kathy Dicken

Basil Bourbon Mimosa Makeover

Dad will love this boozy take on a citrusy Southern classic. Save the champagne for Mom, and add Dad’s favorite brown water. Orange juice makes it acceptable for brunch consumption and summery basil simple syrup makes it special. It’s refreshing, aromatic and smooth all in one sip. It’s the perfect brunch cocktail for Dad!

Servings: 1

Prep Time: 20 minutes

Dad

Ingredients:

Ingredients:

1/2 oz. basil simple syrup

1 oz. orange juice

1.5 oz. bourbon

3 oz. club soda or Pelligrino

Basil Simple Syrup

1/2 cup sugar

1/2 cup water

6 large fresh basil leaves

Instructions:

Make Basil Simple Syrup by stirring together sugar and water in a small saucepan over medium heat. Bring to a light boil, stirring occasionally, for 3 minutes or until sugar is dissolved. Remove from heat; add basil leaves and let stand for 5 minutes. Remove and discard leaves. Refrigerate at least 15 minutes to chill.

To make the mimosa, stir together the first 3 ingredients and top with soda to fill. Garnish with more basil and enjoy!

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.

Epic Bacon Strawberry Stuffed French Toast

No ordinary French toast will do for Dad. This Epic French Toast contains all of his favorite things: hearty bread, eggs, cheese, fresh strawberries and juicy bacon all wrapped up in one dish. Here’s how to make Dad’s French toast extraordinary.

• Use a sturdy bread. You need bread that will hold up to soaking in egg custard and frying in lots of butter, while not becoming soggy or greasy. Bottom line – buy the good stuff in the bakery section.

• Cook slowly. French toast needs to have the perfect crispy outside, while maintaining a fluffy (not soggy) center. This is accomplished by slowly cooking in butter over medium-low heat, 10-12 minutes. Yes, 10-12 minutes. Trust me.

But to make it really epic, let’s add a strawberry cream cheese filling, along with lots of bacon. This gives this recipe the ultimate sweet and savory vibes, while adding a salty crunch to the fluffy toast goodness. Top with real maple syrup if Dad likes it sweet, but it’s honestly so good on its own, Dad might not even need it!

Servings: 4

Prep time: 20 minutes

Cooking time: 40 minutes.

Ingredients:

Loaf of sourdough, challah or other sturdy white bread, cut into 1-inch slices

1 stick unsalted butter

8 bacon slices, cooked

1 lb. fresh strawberries, sliced thin

1 Tbsp. sugar

Filling

1 (8 oz.) package of cream cheese, softened

1/4 cup sour cream

3/4 cup powdered sugar

1 tsp. vanilla

Custard

3 eggs

1-1/2 cups whole milk

1 tsp. vanilla

1 tsp. cinnamon

½ tsp. grated nutmeg

1 Tbsp. Grand Marnier or triple sec

Pinch of salt

Instructions:

Cut 1-inch-thick slices of bread. Lay out on a sheet pan to dry out slightly. Wash, remove the tops and slice the strawberries into several vertical slices. Sprinkle 1 tablespoon of sugar over the strawberries to create a syrup. Cover and refrigerate while preparing French toast.

Next, combine softened cream cheese, sour cream, powdered sugar and 1 teaspoon of vanilla extract with a hand mixer until well combined. Refrigerate.

Finally, whisk together custard ingredients. Pour custard into a shallow dish or sheet pan and soak bread in custard for 5 minutes on each side to allow the thick bread to absorb as much custard as possible.

Melt 2 tablespoons of butter slowly over medium-low heat. Lower heat if butter is bubbling quickly. Add 2 slices to the pan, and cook the first side for 6-8 minutes, until golden brown (check periodically with a spatula). Then flip and cook for another 4 minutes, or until equally browned. Repeat. Keep cooked toast slices warm in a 200-degree oven, on a cooling rack set in a sheet pan.

To serve, take 1 slice of cooked bread, spread with a thick layer of the cream cheese mixture, top with some of the macerated strawberries, and 2-3 slices of bacon. Finish off with another slice of toast and more strawberries to create the most Epic Stuffed French Toast that Dad has ever tasted! Drizzle with maple syrup and/or sprinkle with powdered sugar if desired.

I’ll Have A‘Booster Shot’

How to enhance your winetasting experience

by Trevor Burton

I have not a sliver of data that supports this, but over the years, I’ve gotten to know that tasting a wine with its winemaker is one of the pinnacles of my vinous life. Here’s why: behind any wine there’s some philosophy — the philosophy of the winery’s proprietor and the philosophy of the person making the wine. These two philosophies become one. When the resultant philosophy is shared with someone tasting the wine is when that extra booster shot comes in. Sometimes the philosophy is committed to writing but a taste of philosophy in a glass beats a paper document every time.

And here’s the good news — we have lots of opportunities to prove just that idea, right by the lake. There are a number of wine gems really close by, as well as their creators. It’s an opportunity to get that wine booster shot that I talked about. Here are just a couple of examples.

Let’s start in Thurmond, just a little west of Elkin, at the Jones von Drehle Vineyards and Winery. It was here that I heard some immortal words about making a fine wine: “Start with great grapes and then don’t screw up.” Let’s start with the grapes part. Driving into the vineyards at Jones von Drehle, you might get the impression that the vines have been laid out with laser precision; that’s because they were. Chuck Jones went from pinpoint precision of constructing telephone networks to pinpoint precision planting of grapes. And, yes, lasers were involved in both endeavors. A detailed map of what grapes are planted and where, drives the Jones von Drehle winemaking art.

“Don’t screw up,” in reality translates to, “Bring the best skills possible to some winemaking artistry.” What grapes go into Jones von Drehle wines is done with the same laser precision. And only the

best tasting result is their guiding principle. So, when you get to taste one of Chuck Jones’ wines, you’re getting into a zone which includes the best grapes and the best winemaking skills. And when Jones and company dig into the philosophy behind their wines, you’re in for a real treat.

Onto another example. Go on up to Pilot Mountain to JOLO Winery and Vineyards and you’re into a different philosophy. Excellent grapes and excellent skills. But here, there’s a little more emphasis on lesser known grapes that fall into the “local” genre. Grapes like Cynthiana and Chambourcin, which are well known throughout the wine world but have definitely chosen North Carolina as their preferred home.

Joint owner, JW Ray, and his winemakers keep on winning medals at country-wide, prestigious wine competitions. This is due to a philosophy of winemaking skills that places emphasis on local, North Carolina grapes — something away from the norm for fine wines. Taste these wines and you’re onto something. Taste them with JW and company explaining all that’s behind them, and you’re into someplace special.

Philosophy in a glass. Wineries, owners and winemakers, all bring a different philosophy to their wines. It’s these different philosophies that make the world of wine so interesting and intriguing. Sharing philosophy and wine with the philosophers themselves is what fascinates me and why I enjoy sipping and sharing so much. Try it. There’s ample opportunity in North Carolina and it’s such an interesting and tasty undertaking — a real booster shot in the vinous arm.

photography by Trevor Burton

A taste of philosophy in a glass beats a paper document every time.

Resplendent with flavor

Craving some Carolina flounder? Pumped up for some prime rib? Looking for a dish that leans on its Lowcountry pedigree? The Lake Norman food and drink scene is deliciously diverse and awaits your exploration!

The Serve Pickleball + Kitchen

Coming to Lake Norman in early 2025, The Serve Pickleball + Kitchen is a unique indoor/outdoor sports and entertainment complex. Our mission is to bring the community together in exciting new ways that only sports and food can do.

Our brand-new, 65,000 square foot, state-of-the-art facility will feature ten indoor and six outdoor pickleball courts, four Topgolf Swing Suite bays, five dining and bar options, and many other carefully curated amenities.

Here, you will find something for everyone. Grab your friends, family, or coworkers for an exciting game of

pickleball or a round of virtual games. Enjoy delicious food and drinks while you play!

It doesn’t end there. Indulge in the perfect blend of sophistication and comfort at our upscale casual restaurant, with 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 featuring a carefully curated selection of signature cocktails, specialty drinks, and your all-time favorites.

We’re looking forward to seeing you! 20220 Chartown Dr | Cornelius, NC 28031 | www.theservepickleball.com

The Waterman Fish Bar

If you’ve not yet sailed with The Waterman Fish Bar, consider this your beacon. Board at the corner of Bailey Rd. & Statesville to discover what sets this seafood spot apart from the rest. The Waterman is unwavering in its mission to source and serve North American-grown and harvested products. The Carolina flounder, NC Oysters, and Maine Lobster are just a few flavorful examples of their dedication.

While quality seafood can come with a high price tag, The Waterman partners with trustworthy partners and reliable vendors to offer a value-driven menu. Dive into delicious specials like the weekday Lunch Menu or $1.50 Oyster Happy Hour. The Lunch Menu features several $10 sandwiches like the East Coast Shrimp Po’ Boy piled high with crispy shrimp, lettuce, tomato, pickles, and Waterman sauce. Or try the NC Mountain Trout (dinner portioned pictured) with dirty rice, roasted corn, and crawfish cream sauce.

Beyond its responsible seafood program, this casual neighborhood spot is still making waves two-plus years into its Cornelius voyage. Reservations and daily drink specials are now on deck! Float up to the 360 Bar or relax on the patio while sipping a Fish House Punch or Ghost Pepper Pommarita. Don’t forget to check out their $4 draft features every Thursday. No matter the day, it’s always an adventure at The Waterman!

NC MOUNTAIN TROUT

SHRIMP PO’ BOY

On The Nines Bistro

Chef Steve Jordan’s appetite for culinary pursuits is rooted in time-honored family tradition and Southern hospitality.

He spent his summers on his grandparents’ farm where all of their food was grown on premises or obtained in trade from neighboring farmers. This background was influential in how he creates his menus — sourcing the finest fresh and local ingredients from trusted partners.

Chef Steve attended Johnson & Wales University in South Carolina, melding his Southern heritage with French culinary techniques to develop his unique style. He honed his talents in Charleston restaurants before opening On The Nines Bistro at the newly renovated Mooresville Golf Club in 2017.

Don’t let the golf course address fool you, On The Nines is no “19th hole” restaurant. Guests are treated to an eclectic and ever-changing showcase of Southern fare, often crafted with a European twist. Open to the public, the restaurant is upscale yet approachable, welcoming diners Wednesday through Saturday evenings, along with a hugely popular brunch each Sunday. Whether it’s locally sourced ingredients, fresh seafood, house-made pasta or the best hand-cut steaks, the menu has something for everyone and is the go-to spot for a memorable night out.

Chef: Steve Jordan

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

Acqua Ragazza

Acqua Ragazza, Authentic Italian Cuisine and Social Room located in downtown Mooresville across from Liberty Park’s new amphitheater, was the first of many restaurants to stake their claim at the brand new Mill One property on North Church Street.

First time restaurateur and owner, Tara Cottone, has been in the restaurant industry since she was a teenager. After running the operations for her previous employers, she wanted to open her own restaurant. She put in months of location scouting, and finally saw a vision she couldn’t pass up at Mill One. While this may be intimidating to some, Tara jokingly remarks, “I’m Italian, so I’m stubborn, and I believe I can do anything!” Tara is a third generation Italian American, whose grandparents migrated to the United States from the Lombardy, Campania and Sicily regions in the early 1900s.

Tara Cottone boasts about her Italian chef, Sergio Arias. “We are a great team! He has full autonomy and creative freedom over our menu and is very dedicated to bringing authentic Italian cuisine to downtown Mooresville,” Tara exclaims. He has 36 years of restaurant management experience, and even ran his own restaurant in New York.

Acqua Ragazza serves small plates, handmade pasta and second course options varying from seafood, chicken and filet, to Chef Sergio’s ever-changing daily specials. Their elevated craft cocktail program is sure to exceed your expectations, with all cocktails perfectly balanced for an advanced palate. They proudly celebrate their one-year anniversary this June! Stop in and celebrate with them!

Owner: Tara Cottone

Chef: Sergio Arias

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 nine 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 hand crafted coffee flights, 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.

@PellegrinosTrattoria

& Tasty Pretty

by Kathy Dicken

Dicken

Summer Corn and Grain Salad

Once the fresh corn appears in the produce section, I start feeling all the summer vibes. And while corn on the cob is one of my go-to grilling side dishes, I also love summer corn as a salad ingredient. In this salad, corn is added to brown rice, chopped bell pepper, red onion, avocado and cherry tomatoes. Topped with fresh basil and the simplest lime vinaigrette, this salad is just as pretty as it is tasty.

Summer Corn and Grain salad is light and refreshing and makes the perfect side dish to grilled chicken or steaks. It’s also excellent paired with salmon. If you have any leftovers, this salad makes a great lunch when added to a bowl of greens topped with your favorite chopped grilled protein. Happy Summer, Ya’ll!

Servings: 4

Prep time: 15 minutes

Cooking time: 5 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:

2 cobs of corn, cooked

2 cups brown rice, cooked (microwave packets are perfect)

½ red bell pepper, diced

½ small red onion, diced

1 lime, juiced

1 tsp. olive oil

½ tsp. ground cumin

¼ tsp. garlic powder

Pinch of salt and pepper

Toppings:

1 avocado, diced

Handful of fresh basil, chopped

Instructions:

Cook the corn using your preferred method. But to make it super quick, I just wrap each ear in wax paper and microwave for 3 minutes. Let cool and slice the kernels off the cob and add to a large bowl.

Add the rest of the ingredients to the bowl. No need to whisk up the vinaigrette separately. You can simply throw it all in and toss. Finally, top with avocado and lots of chopped basil.

photography by Kathy

Creativity A Pipeline of Culinary

Johnson & Wales University students dive into the art of food creation as they embark on their daily assignments in the College of Food Innovation & Technology.

It was about 20 years ago when Dr. Amy Felder, Baking and Pastry Department Chair in the College of Food Innovation & Technology at Johnson & Wales University (JWU) in Charlotte, first moved to the area. She arrived when the university’s local campus first opened and describes the food scene at the time as a bit of a dining out wasteland – there were lots of franchise restaurants but nothing very exciting or independent.

My, how times have changed. Felder says the impact JWU has had on the food and restaurant industry in the region since then is remarkable.

“People would be surprised to know that every time they go out, whether it’s to a food truck or a bakery or a restaurant, there is some relationship between that particular place and Johnson & Wales,” she says. “JWU has made a huge impact in every single restaurant in this area. I can’t go out to eat and not see a student or an alum behind the line or greeting me at the door.”

One shining example of that is Davidson’s own Joe Kindred, a graduate of JWU’s Charleston campus in 2002. Kindred returned to his hometown of Davidson and established his namesake restaurant on North Main Street in 2015. Since then, he and his wife, Katy (a talented sommelier and designer), have been on a delicious roll. They opened their lakefront Hello, Sailor restaurant in Cornelius in 2018, followed by a fast-casual café model called Milkbread in 2020 and their first fine dining venture into Charlotte with Albertine this year.

But Dr. Felder is quick to emphasize that it’s not just great chefs that JWU cranks out. There is also a rich supply of talented workers in support roles for new restaurant ventures. And those students come from vastly different backgrounds when they arrive at JWU in Charlotte.

JWU grads elevate our dining experiences

by Lori Helms photography courtesy Johnson & Wales University

“Some come into it with no experience,” she says, “maybe just a thought that it would be ‘cool to do,’ and others come from within the industry and realize that they need a little bit more ‘gravitas’ in order to move up the ladder.”

Regardless of the motivation for students to enroll at JWU, what they will find is what Dr. Felder describes as a small urban college with the full university experience. The Charlotte campus has an athletic program, clubs, organizations, dormitories and a dining center. Of the approximately 1,100-strong student body, 70% of them are culinary students who can work toward either a culinary or baking and pastry arts associate degree. In addition to some general education classes, students attend eight intense labs, each one lasting about 15 days for six hours a day.

Dr. Felder says a majority of JWU students will stay beyond their two-year degree, parlaying it into an undergraduate degree in the business college, an entrepreneurship course of study, food service management or culinary science.

“They are equipped with a whole new set of tools with a four-year degree,” she says. “They may not need business classes immediately, but down the line it’s needed if you want to make your business successful.” She says it’s one thing to be an exceptional chocolatier, but that’s not always enough if you don’t understand the nuts and bolts of how to get your chocolate shop’s doors open and keep them open.

JWU’s experiential education model – complete with a heavy emphasis on internships – is a recipe for success for students from all walks of life every year. And our Lake Norman-area dining experiences are all the better for it.

Alistair Williams, professor in the College of Hospitality Management at Johnson & Wales University instructs his students during his Beverage Appreciation class.

From Hobby to Homebrewer

Brew kits and community are key ingredients

by Bek Mitchell-Kidd | photography courtesy Melinda Skutnick

If you’re looking for passion personified, look no further than a tall glass of homebrewed beer.

The person holding it most likely received a kit as a gift because they “like beer.” For many, this is a gateway into a lifetime of crafting beer, building community and the pursuit of the perfect pour. Experiencing a surge in popularity during the pandemic, homebrewing continues its rise in popularity against the backdrop of the Lake Norman’s ever-evolving craft beer scene.

“Homebrewing was (my stepfather’s) idea back when we were still staying home more often than not due to COVID-19,” says Melinda Skutnick, home brew enthusiast and founder of the Lake Norman Chapter of Girls Pint Out who started brewing with her stepfather, John White.

However, homebrewer Jay Kleinschmidt got a slightly earlier start, launching Lake Norman Home Brewing in 2018.

“I was wanting a homebrewing club closer to me and the opportunity to meet other brewers in the area and learn from their experiences,” he says.

Talk to any person brewing beer at home and most will say that they started with a kit. While kits and supplies vary, they can be a great way to test both your taste buds and your zeal for the craft.

“Kits are a phenomenal starting point for getting comfortable with brewing before becoming adventurous with personalized recipes,” Skutnick says. “Everyone has to start somewhere, right?”

“Don’t be scared to ask questions,” Kleinschmidt says. “I don’t know a single homebrewer who wouldn’t be willing to help. Don’t go out and buy the newest, fanciest brewing equipment on the market ... if you really want to try it, start with a small kit. You can also find a local club and get with them on a brew day.”

For many homebrewers, what’s on tap in the garage is driven by family and friend preferences. Kleinschmidt, who does most of the

brewing in his garage, doesn’t have a particular style that he sticks to.

“For example, this month is when I brew my wife’s birthday beer,” he says. “I do a chocolate rye imperial stout. I let it rest and condition for six months before it gets brought out for her birthday in December. My wife and I also hold an Oktoberfest at our home every year (lederhosen and dirndls to boot). I do all the brewing for that, and she does all the cooking. At Christmas, I make a cranberry-ginger seltzer and share them throughout our neighborhood.”

There’s nothing better than a restaurant recommendation from a local foodie – and similarly there are several places at the lake where homebrewers can feel right at home when not in their own driveway.

“In this area, I don’t lean toward a favorite, we have so many good ones,” Kleinschmidt says. “I do enjoy catching Ray, brewmaster and owner for Eleven Lakes Brewing, he loves getting the brew club in the back and talking ideas and techniques. DJ at Lost Worlds Brewing is the same also, always has time to talk shop,” he says. In addition, Skutnick is inspired by Scott Plemmons of Hoptown Brewing.

“His beer is fantastic and his stories about brewing at home and growing his skills year after year made me wonder if I, too, could brew at home,” she says.

The industry has adjusted to the ups and downs of the larger brewery scene over the past few years, but regardless of flavor trends or equipment advancements, it all comes back to the recipe and refining the subtleties of the process.

“There’s been so many new automated brewing systems and tech gadgets that have found their way to the homebrew market,” says Kleinschmidt. “At the end of the brew, it doesn’t change what went into the recipe design, grain selections and hop profile. It’s a centuries-old process that’s gone through process and technique changes, but the ingredients are the same: water, barley, hops, yeast.”

Melinda Skutnick bottles her latest concoction, a blueberry honey ale, one at a time then passes each bottle to her mom for capping.

John White adds priming sugar to the beer, which provides food for the yeast during the next stage of the process: carbonation.

John White and Chris Choleva keep watch over the latest homebrew as it comes to a boil.

LIQUOR LIABILITY INSURANCE »Protecting LKN Bars & Breweries

•

•

Doug Fogle Vice President

Dwellings

How We Live at the Lake

Photography by Lisa Crates

A wall of personally selected favorites is the centerpiece of this home’s new wine room.

From Chaos ...

to Chianti!

How to trade wasted space for wine

by Lori Helms photography by Lisa Crates

Let’s be honest ... even when we’re living in what we would finally call our “dream home,” there is very likely that one room or that one space that doesn’t quite work for us. Maybe it’s a powder room that’s barely big enough to turn around in, or a pantry with such odd shelving placement that it renders it perpetually unorganized and all but useless.

Or maybe, as in the case of one Mooresville homeowner, it’s that wasted space under the main stairs that, despite her original best intentions, had become nothing but a nightmare catch-all for items shed by her family between the entrance to the house from the garage and the main living spaces.

“You walked in from the garage, opened up the pocket door, threw stuff in, and kept walking,” is how Beth Welch describes what had become of that under-stair area. It was far from ideal, but Welch says about three years ago as she was cruising around on Pinterest (as one

often does, confess!), she saw a picture of someone’s brilliant repurposing of that kind of space – a space that matched the exact flow of her house. After stewing over it for a couple of years, she finally decided to jump into a new project with both feet, and a perfect little wine storage and tasting room was born.

All told, the wine room project resulted in other areas of the main floor footprint changing – including the addition of a fantastic scullery that also holds her husband’s bourbon collection. But the wine room itself has truly become not just a feast for the eyes but a place to quench Welch’s love for wine with friends.

The room itself is a cozy space, and probably only offers enough room for four people (who really need to like each other) to sit or stand and sip, but Welch solves that by taking her stylish wine aerator and the party to the nearby kitchen island for gathering, grazing through charcuterie and maybe a little graceful guzzling.

In her Mooresville home, Beth Welch has found the perfect purpose for that wasted space under the stairs - a cozy and stylish wine room.

The project only took about two months, but Welch is convinced that’s because of her fantastic contractor. In addition to being a sales consultant for Scout & Cellar, Welch is also a Realtor with Southern Homes of the Carolinas (#goodbetterbeth), and in that role, she has managed to make all kinds of contractor connections. It’s the one she has with Matt Lambert of Zia Construction that absolutely made the difference.

“He showed up every day, Monday through Friday from 9 to 6, and half-days on Saturday,” she says, with the full understanding that Lambert is absolutely the exception and not the norm in the

contracting field. Welch says he did everything but the drywall –from electrical to plumbing. Starting in early February, the room was wrapped up and ready for wine and the friends to enjoy it with by early April. And my, is there a lot to enjoy.

The beautifully designed storage racks – both a visual treat and practical at the same time – hold 84 bottles, and Welch says she keeps on hand almost every type of wine you could want. Her favorites are Chardonnay and Cabernet Sauvignon, but she can serve up Pinot Grigio, Merlot, all manner of rosés, anything her tennis friends’ hearts desire. “I stock it all,” she says.

A Kaleidoscope

OF HANDMADE WONDERS

1. Kent Stetson Geode Crossbody Handbag-$230

2. Cane-Fetti Handblown Glasses-$58 each

3. Kristen Baird Mini Pearl Necklace-$150 4. Fire Prints $825.00 5. Glass Ocean Wavestarting @ $62 6. Kinzig Design Jacqueline Lamp-$1040

7. Frozen Rocks Glass $ 85.00

8. Aquarium Vase $850

PRIORITIZING MENTAL HEALTH AMID CHANGE Navigating New Beginnings

by Erin Klender, PMHNP-BC and Practice Owner, Common Ground Psychiatry

As we approach graduations, college plans and transitions, it’s normal to feel like a rickety boat in uncharted waters. The feelings of uncertainty experienced by students, young adults, and parents are expected and a valid part of the transition from “familiar” to “new”bringing a mix of emotions and challenges. As a Board-certified Psychiatric Mental Health Nurse Practitioner, I understand the impact of navigating uncharted waters for new beginnings.

Adding to the anxiety of change is the sharp rise in mental health issues among adolescents and young adults. A study published in the Journal of Adolescent Health revealed about one in five teenagers grapple with poor mental health. The transition to college can exacerbate these challenges, with 64% of college students reporting overwhelming anxiety and 41% struggling with symptoms of depression. For those heading to a new school, starting college or entering the workforce new challenges can seem daunting.

Anticipating and preventing mental health issues is more effective than responding once problems start. For some, prescription medication provides much-needed relief and support during transition, when non-pharmacologic approaches alone may fall short. Medication can be a crucial intervention for those struggling

with mood or personality changes, panic attacks, attention issues, irritability, psychosis, substance use, or insomnia. Medication may be required to address new concerns, or adjusted as youth mature.

Parents often express concerns about the safety of psychiatric medications. When thoughtfully prescribed, using shared decision making, education about risks and benefits, and careful monitoring, mental health medications can create significant positive change. In my practice, I educate that medication should not serve as the sole solution but complement therapy, support networks, and healthy lifestyle choices.

In navigating these new beginnings, parents themselves are not immune to the stress of transitions; experiencing empty nest syndrome, role transitions, relationship changes, and financial worries. It’s crucial to support adults in seeking the care they need, whether through therapy, medication, or a combination of both.

Prescription medication can serve as a valuable tool in managing symptoms and enhancing the quality of life for teenagers, young adults, and parents. Seeking professional help is not just about finding solutions—it is also an act of love and an investment to live your best life.

Living Intentionally

Find your freedom to enjoy life

by Lori Helms photography courtesy Elizabeth Colen

As a hard-charging and highly successful real estate brokerage professional in California several years ago who focused so much more on her career and busy life than she did on herself, Huntersville resident Elizabeth Colen had finally found herself facing one of those life-changing moments. And not in a good way.

Weighing in at more than 250 pounds and sporting a size 24, with constant heartburn and blisters on her feet because her relatively small frame could just not support her body weight without pain, her doctor told her it was necessary to remove her gall bladder. Gall bladder? She didn’t even know what that was, so she did a little research.

“It’s basically the garbage can of your body,” she says now, with a contagious laugh that is quick to surface in conversation. But it wasn’t a laughing matter then. She says she was eating Church’s Chicken every day, opting for that fast food fix that fit into her on-the-go lifestyle and professional demands. She says it should have been obvious to her that such a habit was a disaster, but she didn’t admit to it – with dangerous results. “I had already killed my garbage can,” she says.

Well, that was about 115 pounds ago. Following a profound and painful reality check of her habits and life’s focus after that surgery, Colven did a complete about-face. She had to learn from scratch how to eat properly (“I’m addicted to food,” she says point blank, and not in the past tense), spent months in therapy to help with establishing a healthier work-life balance and became a personal trainer, and then a nutritionist. But she knew there was still something missing. It wasn’t just about the workout and the food, and it wasn’t just about herself. She knew as a female professional, she wasn’t the only one struggling with these issues.

“It wasn’t the exercise, it wasn’t the meal plan,” she says of what actually helped set her

on the right path – and stay on it. “It was all the work I had to do on the inside. It was all internal.”

As someone who has walked that difficult path, she now shares her experiences and knowledge picked up along the way with her program of intentional wellness through Ms. FitOne Lifestyles – addressing all the dimensions of a healthy approach to your personal and professional life, not just the exercise and food.

“It’s different for everybody,” Colven says of what defines someone’s quality of life, but she stresses that it’s important to truly commit to what that personal definition is.

“When you know your goal, it’s hard for someone to knock you off of it.”

And her goal is to help other professional women achieve their ideal of “F.I.T.” –what Colven calls “Focused, moving with Intention and Transforming.” She says she wants to help women actually be present in their lives, rather than sitting on the sidelines watching or waiting for things to happen. And dropping the weight – and keeping it off – is just a special bonus, now that she can get on the floor to play with her grandchild.

“To me, that’s priceless.”

A health scare set Elizabeth Colen on a lifestyle transformation that involved more than just diet and exercise. She’s set out to help other women on the same mission.

‘Hike & Sip’

Building a wine tradition, one vine at a time

by Vanessa Infanzon

Top, enjoy a glass or two with a view at Point Lookout Vineyards (photo courtesy Jared Kay).

Above, get a little exercise with friends on a Hike & Sip Tour with Souther Williams Vineyard (photo courtesy Souther Williams Vineyard).

When former Lake Norman resident Ken Parker approached retirement, he told his wife, Angela, he wanted to open a vineyard. Purchasing a Napa Valley vineyard wasn’t in the budget, but Ken owned property in Fletcher, a small town in Henderson County.

Ken’s grandparents, Carrie Souther and JK Williams, purchased 10,000 acres in the 1800s as part of a land grant. The farm has been in the family for six generations and is designated a North Carolina Bicentennial Farm — a farm older than 200 years.

Not knowing how to grow grapes or make wine didn’t stop Ken. He watched YouTube videos and hired a consultant. For their Souther Williams Vineyard, the Parkers chose vines from the Finger Lakes of New York. Vines were planted in 2016 and the first vintage, a 2019 Vidal Blanc, yielded a few cases.

“The Finger Lakes’ climate is the same as ours,” Angela says. “We had to find vines that could withstand the cold. Ken and I wanted to bring in a few different types of grapes that no one else had.” On nine acres,

Souther Williams grows three white grapes (Grüner Veltliner, Riesling and Vidal Blanc) and five red (Cynthiana, Blaufränkisch, Cabernet Franc, Regent and Saperavi).

“As far as I know, we are the only ones in the state growing Saperavi,” Angela says. “It’s from the country of Georgia. It’s a cold-weather grape, and it is known as the original grape in the Bible. It’s over 9,000 years old.”

The tasting room at Souther Williams is in an open-air pavilion with views of the hillside vineyards. Guests are welcome to order a flight, participate in a hosted tasting or purchase a glass or bottle of wine. Ken also guides guests on a 75-minute Hike and Sip Tasting Tour. He carries wine bottles in a backpack along a nearly one-mile hike through the vineyard. Guests learn about Amara, Lady of the Vines, an old tree sculpted by Maggie Valley artist Mike Ayres.

“He’ll explain the history of the property, why we grow the grapes we do and why we did the different trellising,” Angela says. “He’s pouring five different wines along the way.”

Vineyard Tours

The seven vineyards in Henderson County are part of Crest of the Blue Ridge, a federally designated American Viticultural Area. The Regal Ride, The Trolley Company and Van in Black offer curated tours of the vineyards. Most vineyards host local musicians on the weekends and provide options for food and snacks to complement the wines.

Burntshirt Vineyards

2695 Sugarloaf Road, Hendersonville www.burntshirtvineyards.com

Marked Tree Vineyard

623 Deep Gap Road, Flat Rock www.markedtreevineyard.com

Point Lookout Vineyards

408 Appleola Road, Hendersonville www.pointlookoutvineyards.com

Saint Paul Mountain Vineyards

588 Chestnut Gap Road, Hendersonville www.saintpaulfarms.com

Sawyer Springs Vineyard

124 Sandy Hill Lane, Hendersonville www.sawyerspringsvineyard.com

Souther Williams Vineyard

655 Hoopers Creek Rd, Fletcher www.southerwilliams.com

Stone Ashe Vineyards

736 Green Mountain Road, Hendersonville www.stoneashevineyards.com

Below, Amara, Lady of the Vines, greets you at Souther Williams (photo courtesy Souther Williams Vineyards). Right, stroll through the growing grapes at Saint Paul Mountain Vineyards (photo courtesy Todd Busch).

John Powderly, MD Neel Gandhi, MD Sherene Banawan, PA-C

Limitless

For the area’s 55+ adults who place no limits on living their best lives!

It’s not always the parents celebrating a graduate’s milestone - often times a student’s grandparents have been just as instrumental in their scholastic success.

A Momentous Milestone

The significance of high school graduation

As the due date for my June column approached, I had been rifling through my neurons for a topic that would quickly have readers doing the same. The more I turned ideas over in my mind, the more a single topic kept popping up in my hippocampus. I did as I frequently do; I tried to argue myself out of writing on the debate I was having with myself. Still, this subject of high school graduation continued to plow new ground in my frontal lobe. Since June is a time for high school graduations across most of the U.S., and as a former high school principal with a dozen graduations in the luggage of my amygdala, I have accumulated a surfeit of experience to draw from — both humorous and significant. As a result, I believe that high school graduations are more significantly remembered than college commencements (if one has done both).

Those experiences were my research on the expectations that define the academic and social essence of high school graduation.

Personal note: As a high school principal, I firmly believe there is only one graduation in K-12. It is not at kindergarten, fifth grade or middle school. It is high school only. This pretense of graduation only diminishes the accomplishment of graduating from high school. There will likely not be an undertaking that takes two-thirds of our life, as does graduating from high school. This is the significance of high school graduation, and it should continue to be so. Let’s consider the significant event of marriage and compare it to high school graduation.

• High school graduation: elementary and secondary schools require 12 years — two-thirds of our lives — at the time of graduation. Graduation’s significance requires 12 years before the event.

• Marriage: A year or so of courting and a 45-minute ceremony. The significance of marriage occurs after the event.

Two events in the high school principal’s life produce emergency room-like anxiety: prom and graduation. Let me tell you about graduation. They are real stories. The prom will wait until another time.

The anxiety for the principal around graduation is simply potent, including the hours following graduation, when the same kids who were kids six hours ago now think they are adults because a piece of parchment paper in a maroon vinyl cover tells them so.

Their heads and friends tell them they will not die if they hit that giant oak tree halfway between the stadium decorated with commencement paraphernalia and the house with the party and the keg at Willow Point.

The universe lies to them.

by Mickey Dunaway

I told them about my experiences during graduation practice before they received their caps and gowns as well as on graduation day.

I told the parents this in an op-ed article in The Alexander City Outlook, the local daily newspaper, two weeks before graduation, hoping they would regard my warnings.

You see, I knew how it felt to attend a funeral two days before graduation and award diplomas posthumously at graduation. A hot new Volkswagen GTI full of soon-to-be graduates was returning from a graduation party a few days before the event. They missed a curve, flipped over and caught fire. One senior was saved. I still wonder if he has recovered psychologically. He had not for many weeks after the event.

My wife lost two close friends and classmates the night of her 1965 graduation from Fairhope High School. The boys were driving to Gulf Shores and crashed at a four-way stop. Excessive speed. The universe was not kind to this class. In a few months, she would lose another friend to Vietnam.

Remember this fact: many Lake Norman-area high school seniors in 2024 will be the first persons in their families to graduate from high school. Many of these families live from paycheck to paycheck, and this graduation is a major remembered event in the lives of their extended families. They need their community to help them celebrate without tragedy and let these graduates know they are not expected to stop with the accomplishment of this night. Let them know that college (technical or community) is as natural an event as the 12 years of public school.

I was the country kid from South Alabama who knew more about hunting and fishing than he did about chemistry and trigonometry when he graduated from Semmes High School. My father was a knuckle-busting mechanic. My mother was a schoolteacher. But there was never any doubt what was to happen after high school graduation.

I was going on to Auburn when I graduated. However, for many families in our lake communities, college has never been an expectation. High school graduation is “The End,” and then maybe “Work.” If you know these graduates in our communities, encourage them to go the next step. Help them if you can.

Our country needs them desperately.

“Find out who you are. And do it on purpose.”

-Dolly Parton

Memory Care Now Open

• Assisted Living & Memory Care

• Deluxe, Private and Companion Suite options

• Residence Medical Director

• Full Service Dining Room

• Pet Friendly

• Transportation Services

• Social, Educational, Cultural, Devotional & Recreational programs

• Medication Management

• Assistance with activities of daily living such as bathing, dressing, toileting and ambulation.

• Independent Living

• 1 and 2 Bedroom w/single car garage

• Full Kitchen w/ applicances including washer & dryer

• Weekly housekeeping

• Lunch & Dinner served daily

• Electricity, Cable, internet and Life Line Alert sysytem included

• Pet Friendly

Who Needs an Estate Plan? The Answer Is Everyone!

Creating an estate plan isn’t just for the wealthy or elderly — it’s a crucial step for everyone, regardless of age or financial status. An estate plan encompasses more than just distributing assets; it includes decisions about medical care, guardianship and legacy wishes.

All individuals, including those with limited financial resources, should consider having an estate plan. The plan can include provisions for minor children, appointing medical and financial agents, and specifying how personal belongings should be distributed. These aspects are crucial regardless of one’s financial standing.

Age is also not a determining factor when considering the need for an estate plan. The unfortunate reality is accidents and unexpected illnesses can happen at any age, making it essential for anyone over the age of 18 to outline their wishes regarding medical care, end-of-life decisions and asset distribution. Without a plan in place, the state can decide these matters, which can lead to conflicts and unintended outcomes.

If you can think of no other reason to execute an estate plan, consider the peace of mind and reduction of stress for loved ones. Knowing that your affairs are in order can alleviate anxiety and uncertainty during difficult times. It also provides clear guidance to family members, reducing the potential for disputes or confusion.

Having a basic estate plan with the four essential documents is a proactive step that benefits everyone by providing clarity,

protection and peace of mind in various life circumstances. The four documents everyone, regardless of financial situation or age, should have are:

• Last Will and Testament

• Health Care Power of Attorney

• Living Will

• Durable Power of Attorney

Depending on each individual’s circumstance, more complex estate planning documents, such as a Revocable Living Trust, could be appropriate. This is why it is important to seek advice from an experienced estate planning attorney who can ensure your desires are clearly expressed in a properly drafted and executed estate plan.

Cameron A. Crump is an Estate Planning Attorney at The McIntosh Law Firm, P.C., in Davidson. Contact her at 704-892-1699 or www.mcintoshlawfirm.com/ attorneys/cameron-a-crump.

Audiology

Living Well

Your local resource for health and wellness services near you

PHC – Lake Norman Ear, Nose & Throat

Megan Mathis-Webb, AuD

Susie Riggs, 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

Heather Hollandsworth, FNP

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

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 Ear, 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

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

Caroline Turner, NP

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

Scott Brandon, MD

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

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 128 Medical Park Road, Suite 101 Mooresville, NC 28117 • 704-658-1001

Jewelers on Main

by Lori Helms photography courtesy Jewelers on Main

Not everyone is lucky enough to learn at a fairly young age exactly what they want to do with their life, but then again, not everyone is Alan Allman. To hear his daughter, Zari Fucci, tell it, Allman started his own jewelry repair business before he was 20 and soon developed a reputation as a skilled artisan, providing services for more than a dozen jewelry stores at any given time.

While his obvious talent was jewelry repair, Fucci says her father always wanted to get in on the retail side of things, as well. So, when the owners of one of his jewelry store accounts in Mooresville decided to retire, Allman bought the business in May 2012 and renamed it Jewelers on Main. It’s his depth of experience and the commitment by the entire Allman family to personalized service that earned Jewelers on Main top honors in our 2023 Best of the Lake Norman CURRENTS “Best Jewelry Store” category.

From the time she was a freshman in college, Fucci worked parttime at the store. Now graduated from Appalachian State and serving as the store’s full-time manager, she is joined by her mother,

Dawn Allman, and her brother, Zach Allman. Together with their custom jewelry designer, Katie McGinnis, the Allman family has created a store offering world-class quality, collections and design while still remaining true to their local – and very loyal – clientele with personalized, in-house repair and design services.

“We try to treat everyone fairly,” says Fucci. “We are not a big box jeweler ... we are looking more for a relationship and continuing to build those relationships. Our customers feel like they are treated fairly and that they had a great experience.”

Left, the professional and friendly staff at Jewelers on Main is the foundation behind their Best of the Lake Norman CURRENTS award. Right, Zari Fucci and her father, Alan Allman, bring worldclass jewelry design and collections to Mooresville.

CHEVRON COLLECTION