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eatures F T p.18 Elevate Your HOLIDAY FEAST With The Perfect
Cocktail Pairings p.30
from the source
p.58
SHAREABLE FARE
p.42
Party Prepping FOOD+DRINK•EDITION 14 NO. 4•THEMILLMAGAZINE.COM
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N E P O W NO
Created For Your Future.
Amenity-rich, maintenance-free senior living. INTRODUCING an exciting new community full of everything you’ve imagined for your retirement with contemporary cottages and apartment homes where you can live life on your terms. Every day is more enjoyable with modern spaces, including a rooftop bar and lounge, resort-style pool, pickleball courts, a dog park and more. Plus, all-day chef-prepared dining, wellness-focused programming, and on-site assisted living and memory care provide a refreshingly carefree lifestyle. Highpoint has it all and we are now open! Come see it for yourself! Visit HighpointFortMill.com or call 803-274-1055 to learn more or to schedule a personal tour.
5028 Holloway Dr. • Fort Mill, SC 29715 Independent Living • Assisted Living • Memory Care AL License Pending
corkscrew Kingsley
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Wine EXPERIENCE
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◊ UNMATCHED QUALITY
1365 Broadcloth Street, Suite 102, Fort Mill | corkscrewwinepub.com | 803.547.0202
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Character inspiring small town living
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Dr. Teresa T. Mercado, DDS, FICOI with Eric Mercado and their French Bulldog, Boomer
803-547-7779 | 1515 ONYX RIDGE, SUITE 108, FORT MILL, SC 29708 | MONARCHDENTISTRYOFGOLDHILL.COM
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Photo by Jonathan Cooper @iamcoopernicus_.
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O ld Town Kitchen & Cocktails provides cocktail and meal combinations for an unforgettable holiday season
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Text by Elle Christensen
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he holiday season is all about indulging in delicious meals while sipping on cheery cocktails. Whether enjoying a traditional turkey and dressing dinner or opting for something more unconventional like Chinese takeout, the right cocktail can enhance your dining experience. In this guide by Old Town Kitchen & Cocktails, you will be inspired by the best meal and cocktail pairings to ensure your celebrations are filled with flavor and festivity. FOOD+DRINK•EDITION 14 NO. 4•THEMILLMAGAZINE.COM
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{ Turkey and Dressing pairs with a Sidecar } This quintessential holiday centerpiece deserves a cocktail that complements its rich and savory flavors. Enter the Sidecar cocktail. This classic blend of Cognac, Cointreau, and lemon juice brings a perfect balance of citrus and warmth, making it the ideal partner for turkey and dressing.
Cocktail photos by Jonathan Cooper @iamcoopernicus_. Food photos by Brent Hofacker.
Old Town Kitchen & Cocktails’ Sidecar Recipe: • 2 oz. of Cognac • .75 oz. of fresh lemon juice • .5 oz. of Cointreau • Shake and double strain into a coupe glass • Garnish with sugar rim and lemon wheel { Candied Sweet Potatoes and Cranberry Sauce pairs with an Old Fashioned } For a classic holiday side dish like candied sweet potatoes, you’ll want a cocktail that exudes timelessness and depth, such as an Old Fashioned. Its mellow bourbon base harmonizes with the sweetness of the potatoes and the cranberry sauce’s tart zing. Old Town Kitchen & Cocktails’ Old Fashioned Recipe: • 2 oz. of Southern Star Bourbon (Statesville, NC) • 2 dashes of Angostura bitters • .5 oz. of simple syrup • Stir and strain into a double rocks glass with fresh ice • Garnish with expressed orange rind
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Cocktail photo by Jonathan Cooper @iamcoopernicus_. Food photos by Brent Hofacker.
{ Beef Roast and Whipped Potatoes pairs with a Queen’s Cocktail } A hearty beef roast served with creamy whipped potatoes and Yorkshire pudding calls for a cocktail with depth and richness. The Queen’s Cocktail is special to the Carolina region because it’s made with Queen Charlotte’s Reserve Rum, made in Belmont, NC. Old Town Kitchen & Cocktails’ Queen’s Cocktail recipe: • 2 oz. of Queen Charlotte’s Reserve Rum (Belmont, NC) • .75 oz. of Cynar • .5 oz. of Antica Formula sweet vermouth • Stir and strain into a Nick and Nora glass • Garnish with expressed orange rind
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{ Leftover Turkey Sandwich pairs with a Rosemary Collins } We’ve never met anyone who doesn’t have leftover turkey to use—so make your leftovers more exciting this year. Since this dish is on the heavier side, we recommend washing it down with a refreshing Gin and tonic.
Old Town Kitchen & Cocktails’ Rosemary Collins recipe: • 1.5 oz. of Great Wagon Road 704 Gin (Charlotte, NC) • 1 oz. of rosemary syrup (recipe below) • .5 oz of fresh lemon juice • .25 oz. of fresh orange juice • Shake and double strain into a Collins glass with fresh ice • Top with soda water • Garnish with rosemary sprig Rosemary Syrup: • 1 liter of water • Large handful of rosemary • Bring to a boil, remove from heat • Let steep for 30 minutes, strain • Measure liquid, add half as much sugar as liquid • Stir until completely dissolved No matter how you celebrate, we can all agree that the season to feast is upon us. These expertly chosen pairings will elevate your holiday dining experience and leave you and your guests in the highest spirits. Cheers to delicious celebrations!
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Old Town Kitchen & Cocktails recently launched its new fall menu, featuring Roasted Beet Salad with pickled radish, mint, and a fig and feta yogurt; Bone-in Harmony Ridge Farms Pork Chop with pumpkin butter glaze (shown below) and bacon braised cabbage; Harvest Salad with mixed lettuce, roasted pumpkin, butternut squash, smoked pecans, and pumpkin seeds (shown below); fan-favorite Duck Confit Eggrolls with seedy slaw, cherry and soy gastrique, white barbeque sauce, and green onion; and Sage-spiced Smoked Half Chicken with cranberry giblet gravy, cornbread stuffing, and collard greens. We might be biased, but the beet salad (pictured on the cover) is equal parts delicious as it is beautiful, making it the perfect addition to any holiday feast. If you want to treat yourself this holiday season by saving time in the kitchen, these dishes along with the entire Old Town Kitchen & Cocktails menu are available for delivery through their website: oldtownrockhill.com.
aM T M T H E M I L L M AG A Z I N E
Elle Christensen is a freelance writer with many interests that take her near and far, but her home in Waxhaw, NC is her favorite place to be.
Photos by Jonathan Cooper @iamcoopernicus_.
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A WALK DOWN MEMORY LANE . . .
300 TECHNOLOGY CENTER WAY, ROCK HILL, SC | 803.980.6852 | OLDTOWNROCKHILL.COM
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Backyard
inspiring small town communities
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From Our Home. To Your Home. Thank you for letting us be a part of your home journey this p a s t y e a r. We c a n ’ t w a i t t o s e e w h e r e t h e n e w y e a r l e a d s . We h a v e e n j o y e d b e i n g a p a r t o f y o u r l i v e s .
F O R T M I L L , S C | C O L U M B I A , S C | C H A R L O T T E , N C | 7 0 4 - 9 1 9 - 0 0 7 3 | W W W. M A C K E Y R E A LT Y. C O M
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Jamón & Manchego Croquetas with Garlic Aioli Barcelona Wine Bar 101 W. Worthington Ave, Suite 190, Charlotte, NC barcelonawinebar.com
Oysters On The Half Shell with Cucumber Mignonette Cicchetti 100 N Tryon St, Charlotte, NC cicchetticlt.com
SHAREABLE FARE Local Restaurants With Small Plates Made To Share Te x t by C a n d a c e M a t t i n g l y
Whether you're opting to split an appetizer to leave space for the main course or choosing a side dish to savor extra flavors, the act of sharing food can enhance your upscale dining experience. In this setting, local restaurants showcase a selection of small plates that were made to share. FOOD+DRINK•EDITION 14 NO. 4•THEMILLMAGAZINE.COM
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Cheese & Charcuterie Board Corkscrew Kingsley 1365 Broadcloth St. Ste. 102, Fort Mill, SC corkscrewwinepub.com/kingsley
Sushi & Cocktails Whitaker’s 215 Main Street, Fort Mill, SC whitakersbar.com
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Lobster Roll with Caviar PARA 235 W. Tremont Ave, Suite 100, Charlotte, NC paraclt.com
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Cherry Glazed Lamb Lollipops Dandelion Market 118 West 5th St, Charlotte, NC dandelionmarketcharlotte.com
Fried Deviled Eggs with Pork Belly & Pepper Jelly Emmet’s Social Table 401 E. South Main Street, Waxhaw, NC emmetsnc.com FOOD+DRINK•EDITION 14 NO. 4•THEMILLMAGAZINE.COM
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Sage Spiced Half Chicken, Cornbread Stuffing, & Collards Old Town Kitchen & Cocktails 300 Technology Center Way Suite 203, Rock Hill, SC oldtownrockhill.com
Grilled Octopus Fiore 14825 Ballantyne Village Way Suite 135, Charlotte, NC fiorelounge.com
aM T M T H E M I L L M AG A Z I N E
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Candace Mattingly studied English literature and interpersonal communications at UNC. She is a freelance writer and lives with her husband, twin boys, and their dog in Charlotte.
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DRAYTON HALL
Conde Nast Traveler’s “Best Place to See in South Carolina”. America’s oldest unrestored plantation circa 1738 open daily for house tours, plantation tours, and museum exhibits. Drayton Hall is the nation’s earliest example of fully executed Palladian architecture and a must-see plantation house visit when traveling to Charleston.
COME FOR THE HISTORY AND STAY FOR THE FOOD PLAN YOUR TRIP
charlestoncvb.com | draytonhall.org
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2460 INDIA HOOK RD, SUITE 206, ROCK HILL, SC 29732 | 803-985-2020 | PALMETTO-EYE.COM FOOD+DRINK•EDITION 14 NO. 4•THEMILLMAGAZINE.COM
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CHARACTER
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Texture
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Featured Agents
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helenadamsrealty.com | @helenadamsrealty
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Party Prepping Chef Tips For Feeding A Crowd T e x t
b y
M i a
P e r k i n s
We love a good party, especially during the holiday season. If you’re hosting the festivities this year, you are single-handedly responsible for the decorating, food preparation, and cleanup - no pressure, right?! But feeding your guests doesn’t have to be so stressful or time-consuming. To ease your nerves, we’ve compiled partyprepping advice from 10 local chefs and restauranteurs.
Photo by Brooke Lark.
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1
When planning for a gathering, start with a simple menu including cold cuts, a cheese display, and fruit. You might also consider serving a main dish that can be prepared the day before and then reheated, such as a carving roast with roasted vegetables. Don’t forget the sweets - an assortment of jams with brioche bread is always a crowdpleaser. Simplify cleanup with a visit to the party store, where you can select some elegant (and disposable) china, stemware, and silverware. You might want to include an extra-large trash can and encourage guests to throw their trash away, saving you from time-consuming tidying. -- Amber Green, Owner, Southern Olive Oil Company
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When I have a big party to prepare for, no matter the occasion or dish, I start with organization. Starting with everything in order and in place makes my ability to make a lot of food so much easier and more fun. This is something I learned early in my career running our food truck - if everything is in its place and prepped with the end product in mind, I always have more fun and find enjoyment in the process. Knowing what my workload looks like always puts me in a better state of mind and makes the recipes and techniques better in the long run. Having the ability to work without stressing about what comes next is a freeing feeling and one I love to work with. Being organized is key to a successful event, especially when cooking or baking for loved ones is involved. -- Brian, Chef, Papi Queso
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When hosting a large party, preparation is key. A finalized menu should take into account the guest and any allergies or dietary restrictions. We have found that a buffet-style setting is the easiest way to serve a variety of menu items. The use of different types of serving and /or chafing dishes will allow you to create a display of foods that appeal to a wide audience. White dishes highlight food extremely well. Tiered serving platters, chrome chafing dishes, and glass drink decanters are a good base for your display. Table accents can be used to incorporate a theme or holiday season. Readily available accidents can be as simple as flowers, branches, magnolias, tablecloths, candles, or crystals. People eat with their eyes first. Food that is visually pleasing as well as great tasting makes it a fun time for all. -- Monte Smith, Owner, Café Monte French Bakery and Bistro
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Photos by Anto Meneghini.
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Cheese is always a great addition to a party. One thing to keep in mind when getting a spread together for a large party is to not overdo it. We always recommend you keep your selection to no more than four cheeses and a couple of meats for your guests. This keeps things easier in terms of setup, but its main function is to not overwhelm the palate. Put your harder cheeses out in bite-size pieces and stick a spreader in your soft cheese, put out sliced meats and accouterment (nuts, fruit, bread, jam), and you are ready for a good time. -- Rachel Klebaur, Owner, Orrman’s Cheese Shop
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When it comes to the holiday season and serving large parties, braising is best. I like to use beef (short ribs, chuck roast) because of the minimal cleaning required. Toss in a bottle of red wine, tomatoes, celery, carrot, onion, and garlic, and you’re ready. Cook low for around six hours while you watch a movie or play games with the family. You can easily make a sauce out of the braising liquid by reducing it down in a skillet, and now you look like a professional chef. And as a bonus, cleanup is nice and easy with just one real pot to deal with. -- Antonio Tillery, Co-Owner, New York Butcher Shoppe & Wine Bar
Photos by Fabio Alves.
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When party prepping for a large group at home, I always think about maximizing the balance of being both creative and pragmatic. I start by writing out a menu, creating an ingredient/shopping list, and making a timeline of what items are made ahead and others that need to be finished just before serving. I choose what dishes each item is plated on and even go as far as setting out the plating dishes without food on the table or counter. This helps me see how much space is needed, giving me a chance to design the plating presentation creatively and with intention. Organization is the best way to have finesse and make any party memorable while still being relaxed and confident to remove details if something doesn’t go as planned. It is important to enjoy creating the event just as much as enjoying the actual event when it happens. -- Andrew King, Owner, The Butler’s Pantry
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When hosting a dinner party, we prefer a simple menu that can be prepped and cleaned up ahead of time so we can truly enjoy time with our guests. We want to be relaxed and stress-free so that our guests feel the genuine welcome, joy, and peace in our home. Pairing taco soup or chili with chips, cheese, and sour cream is always a delicious, filling way to feed a crowd. We use disposable bowls and cutlery to make cleanup a breeze, and we always serve a homemade dessert. Another quick, easy, and crowd-pleasing option is to prepare a simple dish like chicken fajitas. Again, all the prep work is done ahead of time, and when the guests arrive, we cook the chicken, peppers, and onions, warm the tortillas, and allow guests to assemble their meal. Of course, you could eliminate prep and cleanup altogether by having your event catered… perhaps by your favorite restaurant. -- Freidy Ramirez, Owner, Charanda Mexican Grill & Cantina
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Photo by Christine Siracusa.
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I think the best advice I ever received on food preparation was from my grandmother who said “Fresh is best.” I always try to adhere to that when cooking for a crowd. She was a great believer in fresh chicken stock and seasoning for cooking vegetables, and I continue that today. One dish that I have found to be simple and delicious to prepare for guests is chicken salad using fresh chicken breasts cooked in broth. Guests love it, and you can pair it with everything from croissants and crackers to fruits and veggies. -- Megan Jayne, Owner, Made By Megan Jayne Photo by Heather Barnes.
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When I get ready to cook for a family gathering, my main focus is on everything in order, from my fish options to my seasonings. I never dip my fish in batter - just a good old-fashioned corn meal and my seasonings, which are a secret. To complement the fish, I usually create a spread of baked beans, coleslaw, and hush puppies and serve it up buffet-style. I really enjoy cooking, and my family enjoys the freshly prepared food. -- Johnnie, Chef, Shrimp Boat
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Photo by Antonio Mendes.
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Some of my absolute favorite desserts are simple classics elevated by using quality ingredients. When cooking for a crowd, I like to appeal to the sense of comfort. Cookies are a very easy make-ahead option. When you have spare time, make a dough or two. After a few weeks, you could have a variety of options built up in your freezer. The morning of the event, bake off the variety. I think you’ll be hard-pressed to find someone who doesn’t love a warm cookie. If you’re looking for more of a plated dessert, custard-based desserts are a great option that hold multiple days in the refrigerator (think creme brulee or pot de creme). These may seem technical, but they’re simple to make. And of course, if dessert is the last thing on your mind after planning a party, your favorite local cookie shop is here to help. -- Alec Felder, Owner, Sweet Girl Cookies
aM T M T H E M I L L M AG A Z I N E
Mia Perkins is a freelance writer with relentless curiosity about people and places which keeps her wandering near and far and writing stories about them.
Photo by Vicky Ng.
“ THANK YOU First Responders and Veterans
for your bravery, compassion, and service to humanity.” -- William J. Boss, Owner with his wife and kids
ON TH
E M
OV E
ON
E TH
MOVE
THE TRAILER STORE
2950 Old Nation Rd, Fort Mill, SC 29715 | 704-996-1998 | thetrailerstore.online
Thomas W. Epps, D.M.D., P.A.
929 MARKET ST, FORT MILL 803.548.2428
|
EPPSORTHODONTICS.COM
|
2660 CELANESE RD, ROCK HILL 803.329.1540
CHARACTER
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Provisions
inspiring small town flavors + shopping
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WE PROVIDE THE DECORATIONS. It’s up to you to use them right.
Locally owned and mismanaged since 1977. blackhawkhardware.com
from the source
South Carolina Grown Text.by.Simon.Johns
The Certified SC Grown program is a cooperative effort between producers, processors, wholesalers, retailers, and the South Carolina Department of Agriculture (SCDA) to promote South Carolina products. The program’s goal is to make it easy for consumers to identify, find, and buy South Carolina products.
Bush-N-Vine Farm 1650 Filbert Hwy, York, SC 29745 @bushnvine Bush-N-Vine Farm has been in the Hall family for over 150 years. Originally it was solely a peach farm. The old peach packing shed from the 1930's was reopened in 1979 as an open-air market. In 2014, they moved into a new building and continue to provide fresh fruits, vegetables, beef, and even fall strawberries.
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Carolina Plantation Rice 1515 Mont Clare Road, Darlington, SC 29532 @carolinaplantationrice From the only colonial plantation in the Carolinas to grow rice for commercial sale; Plumfield Plantation on the Great Pee Dee River, Carolina Plantation reintroduced aromatic rice to South Carolina in 1996. With rice once again in her fields, Plumfield Plantation proudly serves a truly distinctive taste of the 18th-century southern rice plantations.
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Bloomcroft Flowers 392 Green Pond Road, Clover, SC 29710 @bloomcroftflowers Bloomcroft Flowers is a small family-run farm offering seasonal fresh-cut flowers and produce.
Cherry Place Farm 1922 Oakdale Rd. Rock Hill, SC 29730 @cherryplacefarm A small family farm, located in Rock Hill, SC, Cherry Place Farm was originally purchased by B.A. Westbrook and his wife, Rebecca in 1940. Along with farming row crops and raising cattle, B.A. ran Westbrook Grocery at the intersection of 72 and 901. The general store offered a wide variety of commodities ranging from fresh meats, feed, or hardware, as well as good conversation. B.A.'s grandson, Charlie Jr. grew up on the farm and built here, with his wife Susan, in 1990. The Westbrooks share Cherry Place Farm each season as an agritourism operation to educate others about agriculture. They offer you-pick strawberries, corn maze + pumpkin patch, field trips, summertime produce, and Christmas trees.
Five Forks Sustainable Farm 1094 Taxahaw Rd. Pageland, SC 29728 @fiveforksfarm Five Forks Sustainable Farm is located on 384 acres in Chesterfield County, SC. They have revitalized an old family farm with organic fruit and vegetable production, pigs, turkeys, and chickens for meat and eggs. They have a small herd of Hereford and Black Angus cows with plans for offering grass-fed beef.
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Steelecroft Homestead & Farm Stand 2405 Whites Road, Fort Mill, SC 29715 @steelecrofthomestead A roadside farm stand that provides fresh, healthy staples like nutrient-dense microgreens, homemade bread, eggs, handmade soaps, salts, and healing tallow cream.
aM T M T H E M I L L M AG A Z I N E
Simon Johns was glued to the television watching old black and white movies as a kid. He’d run around the house pretending to be a reporter with a piece of paper tucked into his hat. Simon’s mom bought him a Remington 5 when he was 12. If you hear a typewriter at your local coffee shop, Simon asks that you refrain from breaking his concentration. Creative types, right?!
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' SHOP, EAT, and DISCOVER . . . LOCAL EVENTS
{ { MOULIN ROUGE! THE MUSICAL
MAR 19 - 31, 2024
Belk Theater at Blumenthal Performing Arts Center blumenthalarts.org
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SHOP, EAT, and DISCOVER . . . LOCAL BUSINESSES
lusso salon & spa p.1 dolce dolcelusso.com
charleston p.38 explore charlestoncvb.com
cadillac p.2 burns burnscadillac.com
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chiropractic p.4 providence providence-chiropractic.com
adams realty p.41 helen helenadamsrealty.com
fine cabinetry p.6 dewils dewils.com
trailer store p.54 the thetrailerstore.online
street gallery p.8 artpop artpopstreetgallery.com
orthodontics p.55 epps eppsorthodontics.com
at fort mill p.14 highpoint highpointfortmill.com
corkscrew kingsley
hardware p.57 blackhawk blackhawkhardware.com
p.15 corkscrewwinepub.com/kingsley
in the mill p.68 made madeinthemill.com
dentistry of gold hill monarchdentistryofgoldhill.com p.17 monarch
street gallery artpopstreetgallery.com p.70 artpop
medical p.27 hydrate fortmill.hydratemedical.com
realty p.29 mackey mackeyrealty.com
{ {
town kitchen & cocktails p.26 old oldtownrockhill.com
'
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Let’s work together to protect, foster, and strengthen the local independent businesses that make our community unique.
Think, buy, and source
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Doris Barahona @ArtPopStreetGallery
