Craveable Carolinas Summer 2019

Divining Wine The Blend FLAVORS

THE COMMUNITY CULINARY SCHOOL OF CONFIDENCE

BOUQUET

IN PRAISE OF SERVICE AND GENUINE HOSPITALITY

CRAFT

@RICKSPEED’S LIGHTENING ROUND OF BREWS

FINISH

THE KAUAI ISLAND ADVENTURE

Early Summer 2019

Community Culinary School of Charlotte is a non-profit organization that provides culinary training and job placement assistance for adults who face barriers to successful employment.

Workforce Development Training Promotes Economic Mobility

What We Do

• Address the root cause of poverty - Unemployment • Break the cycle of dependency • Train adults so they can make a living wage • Students gain economic mobility • Graduates get hired and contribute to the tax pool

Job Placement: 87% working by graduation 60 - 75 Students are trained annually Students are exposed to more than 200 recipes

Our Program Offers

• Professional Chef instruction • Wellness and Recovery counseling • Career readiness skills • Paid internships and on-the-job training for our students • ServSafe exam • Full scholarships

Students help cook and serve more than 2,450 meals in the Café Students annually prepare over 5,000 meals provided to the hungry

Want To Help?

• • • • • •

Make a donation Tour the kitchen and meet our students Visit our Café and Bakery Hire our Catering division for your next event Book a Team Building or Chef’s Table Sign-upfor a Public Cooking Class

9315-D Monroe Road Charlotte, North Carolina 28270 704-375-4500 • www.communityculinary.org

TABLE

of CONTENTS 9

Drinks with Kate

On Cloud Divine: A Mix of Modern and Classic

11

Adventuring With D-yo

A Cuppa Coaching at a York County Roastery

13

Seats and Eats

Cultivating Culinary Careers

25

Profile of Passion

In Praise of Service and Genuine Hospitality

28

Getaway

Bucket List Island: Kauai, Hawaii

20 FEATURES

ALSO IN THIS ISSUE

16

4

Divining Wine Master Sommeliers will get you primed for Charlotte Wine & Food Weekend

20

20

Tuck Ever Loving Family makes a difference in community, one meal at a time

28

From the Editor

5

33

6

34

Lightening Round with @RickSpeed: #CLThophead

Serving Second Chances

Contributors

Crafts with Kriska

EARLY SUMMER 2019

Calendar Final Sentiment

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FROM

the EDITOR

Giving

Hospitality industry embraces true generosity

I

grew up in the hospitality business and while it was not always my main career focus, something would continue to bring me back to it in some shape or form.

Sometimes, I believe what brings me back is the fast pace or the creative nature in which the food and drink scene continues to evolve.

I often feel like I need a dose of the energy or even, yes, of the sensationalism that is often paired to the “food scene.�

But what truly keeps The hospitality industry me is this: The hospitality is one of the is one of the most giving industry most giving industries I industries I have ever have ever witnessed or witnessed or of which of which I have been a I have been a part. part. Chefs, mixologists, servers and purveyors will give effort, expertise, time, and money to help the sick, hungry, and less fortunate; children and animals; the under-represented and those who need a second chance.

The industry is swimming with teachers, mentors, and volunteers eager to share their bounty with others.

More and more, we see nonprofit restaurants, cafes, and coffee shops opening to provide training and jobs to those who may not otherwise receive employment or skills. Galas that support causes are food and drink extravaganzas where the industry comes together to give.

And sometimes, as you will read, it could just be a gentle few with a big pot that changes a whole community.

This is the pride of true hospitality.

Wendy

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Stay in Touch

@CraveableMag

@CraveableMag

@CraveableMag

CONTRIBUTORS

Late Spring 2019 Vol. 2, No. 2 Publisher and Editor Wendy Dimitri Contributing Editor Michael J. Solender

Michael J. Solender travels the road less taken sharing wondrous cultural, culinary and historical discoveries with his readers. Solender’s writing has been featured in the New York Times, Ocean Home Magazine, Southern Living, Travel Connect, SouthPark Magazine, Lake Norman Magazine and others.

Creative Director Larry Preslar Ad Design Claire Denney Contributors Sara Kendall Liz Logan Michael J. Solender Nev Sylar Kate Bruce Terrigno Kriska Woods Editing and Proofing John Nalley Publication Design SPARK Publications SPARKpublications.com Editorial Please send story ideas and comments to wendy@craveablecarolinas.com Advertising Zoe Gillespie 859.607.4322 advertising@craveablecarolinas.com Founder of our predecessor magazine, Epicurean Charlotte Linda Seligman

Former news producer, television journalist and on-air personality, Kate Bruce Terrigno’s love for writing has always been a piece of her puzzle. As a self-proclaimed foodie and a native New Yorker, she has done her fair share of research when it comes to food and drinks and the industry that surrounds them.

Nev Sylar is an artist and photographer in Rock Hill, South Carolina. Though she loves her job as a photographer, her greatest love is being a mom to her three-year-old son, Max.

Delicious cuisines, urban places, and beautiful oceans get Sara Kendall on the move. She is just as passionate about photography as writing and you will find they are often paired together. Sara is a travel editor for World Bride magazine and Charlotte publications. Check out more of Sara’s travels at latitudecrossing.com.

© 2019 Craveable Carolinas Liz Logan is a freelance writer specializing in narrative nonfiction, a slow-paced MFA student, and a somewhatsane mother of three. When free time is a thing, she enjoys yoga, perfecting vegan baking and running @restorationwaresvintage while her children and overly protective German Shepherd run around her.

Divining Wine The Blend FLAVORS

THE COMMUNITY CULINARY SCHOOL OF CONFIDENCE

BOUQUET

IN PRAISE OF SERVICE AND GENUINE HOSPITALITY

CRAFT

@RICKSPEED’S LIGHTENING ROUND OF BREWS

FINISH

THE KAUAI ISLAND ADVENTURE

Early Summer 2019

OnUncorking the Cover the

Kriska Woods is a pharmacist by trade but you can find her dispensing her true passion of Instagramworthy Charlotte eats, drinks, and lifestyle with her brother on Instagram as @CLT.Remedy. When she is not dosing out the best of Charlotte, she’s tending to her three boys: the husband, the toddler, and the pup!

possibilities of giving.

EARLY SUMMER 2019

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5

CRAFTS

with KRISKA

@RickSpeed: #CLThophead Local Mailman by Day, Craft Beer Aficionado by Night

W

ith over 7.3K Instagram followers and about 3.5K beer posts, one could say that our very own local @RickSpeed officially lives up to his self-coined nickname: #CLThophead. I

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EARLY SUMMER 2019

had the pleasure of grabbing a beer with him at one of his all-time favorite Charlotte breweries, Legion Brewing in Plaza Midwood, and we talked about beer and the good, the bad, and the ugly that has come with the undeniable

growth of our beloved Queen City. Rick LeMunyon is not an elusive, native Charlottean, but as a local mailman, he has a unique perspective of the city and has gotten to know it very well by literally taking to the streets.

CRAFTS WITH KRISKA

THE BAD + THE UGLY.

Let’s get the “bad” and the “ugly” out of the way.

Rick recalls a time when the commute to his old route in Plaza Midwood was only 30 minutes, but with the steady population growth that seems to be outpacing our infrastructure, getting to the funky and eclectic neighborhood now takes more than an hour. He eventually bid on a new route in Ballantyne to avoid the unrelenting traffic that seems to grow no matter what time of day. We also chatted about the rising housing costs and the mushroom-like growth of apartments popping up everywhere. As Rick puts it, “There is no piece of green grass that is safe. If it’s green, they’re going to build houses or apartments on it.”

THE GOOD.

“It’s pretty magical how breweries work. If they’re in an area where you have a good neighborhood, those people are going to support you because they are your neighbors.

EARLY SUMMER 2019

But the growth is not all bad and has resulted in a bustling brewery scene, which Rick enjoys and shares with his Instagram following. When he first moved to Charlotte in 2011, he only remembers Olde Mecklenburg Brewery, NoDa Brewing, and Birdsong Brewing being established. Now, there are over 30 and more in the works. When asked if he thought we may be at the point where the local brewery bubble will burst, Rick said he is optimistic that the city is in a good place now.

Spoken like a true craft beer lover, Rick states, “It’s pretty magical how breweries work.

If they’re in an area where you have a good neighborhood, those people are going to support you because they are your neighbors. You can literally have a brewery

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7

CRAFTS WITH KRISKA every mile or two and the people that are nearby will support you. If they’re putting out good product, I don’t think that the brewery scene will really max out.”

While Charlotte hasn’t quite made it on the beer map like Asheville, the city is certainly unique in how its neighborhoods represent themselves through their beer and are starting to make a name for themselves.

Another RickSpeed favorite is Resident Culture, which

was recently named “10th Best New Brewer in the World” by RateBeer. In the past, local brewers have put on events and festivals in their taprooms, but coming May 4, the world’s largest beer app with over 7 million users, Untappd, will be hosting its inaugural Beer Festival inside Bank of America Stadium. With over 120 breweries in attendance, Rick is confident this event will put the spotlight on our city and its passion for beer.

Lightning Round with @RickSpeed: Tell us something most notable about these CLT breweries.

Birdsong Brewing: Honey Pie Double IPA Brewers at 4001 Yancey: Beautiful facility with a really chill indoor and outdoor space Catawba Brewing: Peanut Butter Jelly Time and the history behind their space: an old Kellogg’s manufacturing mill building.

Divine Barrel Brewing: Beautiful interior with the barrels on display.

Heist Brewery: Ideal location, amazing food, and the Citraquench’l IPA. Legion Brewing: Juicy Jay and the history behind the space in Plaza Midwood that he got to watch grow from the Brodt Sheet Music Building to what it is now.

Lenny Boy: Best of both worlds of beer and kombucha with a great space at its current location.

NoDa Brewing: Hop Cakes Imperial IPA Olde Mecklenburg: Love the new biergarten location but miss the intimacy of the old location. Great food and great beer program following the oldest German beer purity law, “Reinheitsgebot.”

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EARLY SUMMER 2019

Resident Culture: Phenomenal doubles and triples and if he had to pick a favorite: Vicky Virago DIPA. Salud Cerveceria: Funky and really cool bar with lots of art.

Sugar Creek: The Big O Blood Orange IPA, the Biere de Garde and their entire branding and space is just amazing.

Sycamore: Love the outside space and all of the events they put together.

Town Brewing: Amazing place and location with a really great kitchen.

Triple C Brewing: Baby Maker Double IPA Unknown Brewing: Dirty Commie Heathen, Russian Imperial Stout and love going there post-Panthers games. The Korean BBQ Pizza is also really good.

Wooden Robot: Any sours, but his favorite is the Galactic Nexus.

Honorable Mention - Breweries outside of Charlotte worth checking out: Adventure outside of city: Amor Artis in Fort Mill or Legal Remedy in Rock Hill Day Trip: Burial Beer in Asheville

DRINKS

with KATE

On Cloud Divine

One of the city’s newest rooftops mixes modern and classic

by Kate Terrigno

A

sophisticated and elevated experience can be found high above Uptown Charlotte.

Perched on the 22nd floor of the AC Hotel, you’ll discover Nuvolé, one of the city’s newest rooftop

bars with some of the most spectacular views of the skyline. This rooftop mixes modern and classic features in a picturesque setting that showcases Charlotte from its floor-to-ceiling windows and a terrace.

Their cocktails are handcrafted with the freshest ingredients and, let me tell you, they do not disappoint.

I decided to go outside my comfort zone and order a cocktail I EARLY SUMMER 2019

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9

DRINKS WITH KATE

y’s Gourmet Fo l r o ve

<B

> ds

e

wouldn’t normally dive into.

Gin and tonics are usually not my thing, but the twist on this one had even me going outside the box.

A signature cocktail, the Nuvolé GT, deftly blends Hendrick’s Gin, FeverTree Mediterranean tonic, decadent fresh strawberries, lime, mint ice and a sprig of rosemary. It may have been the hint of mint from the ice or the sweetness from the ruby red strawberries, but either way, I was sold and wanting more.

Refreshing, crisp and delicious, this modern-day classic hit all the marks. Top that off with the glistening skyline lights and the city as your backdrop …. I am in! Are you? Until next time… cheers & enjoy!

Delicious Prepared Meals & Desserts. < Vegetarian. Vegan. Gluten-Free. > To browse our menu & see where to shop for us, visit

beverlysgourmetfoods.com @beverlysgourmetfoods

<Beverly’s Gourmet Foods> MECKLENBURG COUNTY MARKET

1515 Harding Place • Charlotte, NC 28203 • (704) 533-0073

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EARLY SUMMER 2019

ADVENTURING

with D-YO

A Cuppa Coaching

Learning to roast beans where others learn vital job skills

by Wendy Dimitri

I

n an unassuming building off main street in York, South Carolina, lies the York Coffee Roastery. This is where D-yo is going to learn how to roast coffee.

“Did you even know coffee was a bean that needed to

photography by Nev Sylar Photography

be roasted?” I ask D-yo the morning of our adventure.

Of course not, is the obvious answer considering at D-yo’s young age; his only exposure to coffee is my morning brew. Today is going to change this.

Of all the coffee roasteries in the U.S., well over 2,000 according to Google, this one is unique.

York Coffee Roastery was created under the direction of MaxAbilities of York County, a EARLY SUMMER 2019

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ADVENTURING WITH D-YO nonprofit that serves individuals with special needs: intellectual to physical.

The roastery employs and trains high school students with special needs to work in the roastery. Students are there Monday-Friday and work a half day with the coffee beans.

“This idea was born out of a concern that many of these students, upon graduation when their special services expire, often graduate to the couch,” explained Michelle Shaffer, executive director of MaxAbilities. “Here, we created a simple platform to teach individuals basic job skills such as minding policies and procedures, looking someone in the eye and following directions. Most importantly, they receive incredible satisfaction producing a product consumers appreciate.”

On-the-scene job coach Shay Wilkerson is ready to give D-yo his training. Moving past the coffee counter in the back of the house, quiet red roasters await D-yo. Bins of raw coffee beans line the back wall all labeled with names like York House Blend, Honduran, and Whiskey.

“The beauty of our process is that it is simple, repetitive, and safe,” Shay assures D-yo. “Together, we will go through the whole process.”

It turns out, that is the beauty of York Coffee Roastery.

Coffee roasting is a low overhead process that is safe and simple. There are no sharp objects, no hot ovens, and the procedure does not change.

Instruction begins by identifying roasted versus non-roasted beans. “See the difference in color and texture,” Shay questions. “We are going to take these raw beans and make them into our product.”

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Signed, sealed and delivered, D-yo hugged his roasted prizes the whole way home

EARLY SUMMER 2019

D-yo moves to the bins and Shay assists him with filling the roasters with two large scoops of the ready-to-beroasted beans. And then not unlike an air popcorn popper, a flip of a switch sends the beans swirling in hot air.

“In 15 minutes, we’ll have roasted beans to package!” Shay tells him.

“Let’s go see what the same beans look like finished.”

Shay guides D-yo over to the packaging area where the roasted beans are stored.

“Come with me, let’s take a moment to savor the aroma of perfectly roasted beans.”

Both teacher and student stoop over a bin and intake the scent of freshly roasted beans.

However, D-yo cannot take his eye off his roaster.

“They’re getting darker!” He exclaims. Back and forth from the packaging area D-yo will run to check on his beans.

“And darker and darker!”

The packaging, as D-yo learns, is much more precise: 3 ounces of beans for a tasting bag. Not 2.9 ounces, not 3.3 ounces. “Add a little more, now take some away, now put some back. There you go!”

About this time, D-yo realizes his beans are done.

“They’re dark! They’re dark!” And the back room erupts in joyful stimming as D-yo hops the length of the steel table and back.

“The training would not be complete without you packaging your own beans.”

Back to the package area, D-yo measures and bags, but we need one ground.

“I guess we’ll have one more lesson,” says Shay as she starts the grinder.

Signed, sealed and delivered, D-yo hugged his roasted prizes the whole way home.

SEATS

and EATS

Cultivating Culinary Careers Workforce program teaching students more than just how to cook

by Wendy Dimitri

B

y the time I got to the Community Culinary School of Charlotte (CCSC) for lunch, I was famished. I do not know where the morning

went, but I know that I did not get a chance to eat.

Serving breakfast, lunch, baked goods, heat-and-go meals, and catering, this

place is amazing. Not just because the food is delicious and an incredible bargain, but because this café is a school and its students are getting

EARLY SUMMER 2019

a chance or maybe second chance at building the success they see for themselves.

“We’ve been around for 22 years,” Executive Director,

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13

gets you angry that you cannot have this every day. I smiled and cursed a little at the same time.

Everything in that bowl went together. The chicken was juicy and perfectly charred, and the hummus gave it a creamy garlicy coat. The rice offered some spicy notes while the salad cooled it all off.

I was very lucky to have Chef Alvin Howard with me to explain how the chefs created this dish. The chicken is marinated for Left: The Tandoori Chicken Rice Bowl. Grilled chicken with saffron rice, hummus, and cucumber salad.

Below: Scratch-made chocolate chip cookies from the bakery section of the school.

Chef Ron Ahlert explains.

“We’ve been in the workforce development; legacy recreation business well before it was sexy. It is a privilege for us to teach this community.”

CCSC is a nonprofit that provides workforce training and job placement assistance in the food service industry for adults who face barriers to successful employment.

“Barriers could mean rebuilding a life or working with a disability,” says Victor Ward, Relapse Prevention Services Counselor. “There is no lack of support for the students. They know the culinary school will work with them and support them well after graduation.”

Each time I am here, I

The kitchen staff has full creative license with the menu specials, as long as the ingredients are seasonally fresh and are dishes the clientele can support. am impressed. Even now, getting a more personal tour of the establishment has me awed. But did I mention I was starving?

Chef Ron leans out the door of his office, “Young lady, your food has been ready for a while now!”

Oh. Thank. Goodness.

CCSC has a standard daily breakfast and lunch menu, but also includes a couple of specials for variety but also

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for education purposes.

Today: Tandoori Chicken Rice Bowl. I am happy.

Grilled chicken, turmericcilantro rice, hummus and a cucumber-tomato salad all share space in an extralarge bowl. The colors — red, yellow, green — are fantastic.

The taste? This is not a joke. When I put that first bite in my mouth, I silently rejoiced. It was the kind of good that almost

six hours in yogurt, curry, coriander, paprika and sumac. The cucumber and tomato salad is tossed in a light red wine vinaigrette, and the hummus is made with a lot of lemon juice, garlic, olive oil and cumin. Delicious!

I happened to catch the class about three weeks before graduation when the staff begins to present more international techniques and, as a result, dishes.

The daily specials revolve around that curriculum rotation and seasonally

SEATS AND EATS available ingredients.

“Our luckiest students come in at the change of seasons, so they get a broader instruction of techniques and ingredients.

They will begin in the late Summer, for example, and stay until the beginning of fall, so they will have a reference to both summer and fall dishes,” Chef Alvin explains.

The kitchen staff has full creative license with the menu specials, as long as the ingredients are seasonally

fresh and are dishes the clientele can support.

“We have a clientele with very specific tastes,” Chef Ron says. “Everything that is made here is sold here, just like any other food service establishment. It’s all about the students and we give them the freedom to explore, but what we serve still needs to fit in with our guests. That’s a part of the learning process as well.”

Being back in the kitchen

for a bit, I got to see some of the other dishes being plated. Fluffy 4-inch-tall quiches, creamy baked potato soup and a burger with the freshest of toppings dripping with juice.

I am definitely their clientele!

the only workforce program in Mecklenburg County incorporating culinary arts, job-readiness skills, and life counseling into its curriculum.

“We don’t just teach kitchen skills. We are in the business of building confidence,” says Chef Alvin.

Above: One of the first lessons students learn at the school is knife skills.

Left: Juicy onion and swiss burger on a bed of arugula inside a toasted bun.

“Some of our students come to us and have never even held a kitchen knife.

By the time they graduate, it is their confidence, not necessarily the skills, that takes them to the next level.”

I leave here feeling full. Yes, from the fantastic meal, but also from the spirit that lies in this place. I also leave here with chocolate chip cookies sized as big as my head.

We don’t just teach kitchen skills. We are in the business of building confidence, says Chef Alvin. Some of our students come to us and have never even held a kitchen knife. By the time they graduate, it is their confidence, not necessarily the skills, that takes them to the next level.

As of my visit, nine of the 17 students, three weeks until graduation, already have jobs secured upon completion. In its history, CCSC has graduated 950 students in 63 classes. It is EARLY SUMMER 2019

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Divining Wine 16 | Craveable Carolinas | â&#x201E;¢

EARLY SUMMER 2019

WINE AND FOOD

Master Sommeliers will get you primed for Charlotte Wine & Food Weekend

by Liz Logan

W

ine tells a story. And your knowledge level of wine can determine how complex and compelling that story may be. It’s like reading a book and then, after a few years of life and growth passes, you go pick it back up off the shelf and now see so many elements you missed the first time around.

While many dabble in wine, love wine, or have just a nudge of curiosity about what makes wine so compelling, few have followed this curiosity through years of intense study, travel and tastings. Only a few hundred across the globe have completed the Master Sommelier certification, the highest honor to be awarded in wine. Four of these Master Sommeliers will be coming to Charlotte’s Wine & Food Weekend April 2427, one of whom is the only current Master Sommelier from North Carolina.

Max Kast comes to North Carolina by way of Montana after having grown up in Michigan. While studying history at the University of Montana, Kast says he took a shift into studying wine after “catching the wine bug,” which itself has a rich and multifaceted history. He decided to pursue this route as opposed to his original course of graduate school, and now sees the parallels between his love for history and his love for this deeply historic

libation that has followed humankind for centuries.

“I view wine as one of the most amazing human creations,” he says. “It’s an expression of so much of what is great about humankind.

Enjoyed in the right way, it can have innumerable benefits,

including an increased enjoyment of life. Wine is a great unifier of people.”

DLynn Proctor, a Master Sommelier from Saint Helena, California, has the same sort of relationship with wine. He was excited about entering a profession that was dripping

When it comes to wine, education is key.

But, like with anything in which one hopes to expand their knowledge base, it’s best to take it slowly, step by step, not focusing on all you don’t know but starting with what you do.

EARLY SUMMER 2019

in culture, travel and history.

After his first international trip in 2001, he was hooked.

“For me, there is no better equalizer of worlds,” Proctor says. “So, I dove in.

I began pulling on coattails, asking questions, and applied for scholarships and educational incentives.”

When it comes to wine, education is key. But, like with anything in which one hopes to expand their knowledge base, it’s best to take it slowly, step by step, not focusing on all you don’t know but starting with what you do.

Laura Fiorvanti, Master Sommelier and CEO of Corkbuzz, which has locations in New York as well as Charlotte’s Southpark, says, “Always drink what you like.

Don’t pay attention to trends or get caught up drinking wine that is popular if you don’t enjoy it.” Corkbuzz Charlotte has personalized wine profiles, where wine lovers are ready to help patrons define what they like and don’t. By tasting through flights of wine with different characteristics, those interested in expanding their palate and flavor profiles are able to sample various wines until finding the ones they like, and, beyond that, Corkbuzz is dedicated to helping patrons understand why they like a certain wine.

When choosing a wine, Kast says to be guided by conversation. Go confidently

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WINE AND FOOD when we look at the underlying ideas of these well-versed professionals, we see the goal is for wine to bring people together, not cause division.

When you are able to boldly speak what you’re looking for, you are able to better connect to the world around you, the people around you, and get what you truly are looking for.

Kast says that for all people, whether you are strictly white wine or strictly red, the importance of stepping out of one’s comfort zone cannot be underrated. “The odds are,” he says, “the more you try, the more you know, making flavor profiles more readily available to your own flavor memory.”

So, if you’re a red-wine drinker looking to dive into whites, Kast says, you might like a fuller body, oaky New

If you’re looking to try a North Carolina wine, look for a Petit Manseng. This fuller body, Southwest France grape does exceedingly well in North Carolina and Virginia into a wine shop and reach out, asking questions about wines. “Be comfortable telling people what you like,” he says.

“Know what flavors and foods you like, and the person will be able to help and guide you into what you’re looking for.”

Proctor adds, “Most great

wine professionals can grasp the context clues that a guest or patron gives them and build from there. Diners may not know the words, but they

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remember ‘fruity’ or ‘too dry’ or ‘That wine was really bold’.”

Don’t worry about looking or sounding silly. This entire process is about education, and

World Chardonnay, so try a few from California or New Zealand. Or maybe you’ll like an oaked viognier from California or Virginia.

Tickets and a full schedule

If you’re a red-wine drinker looking to dive into whites, you might like a fuller body, oaky New World Chardonnay, so try a few from California or New Zealand.

If you’re a white-wine drinker, you’re likely looking for something with elevated acidity and less tannin.

Kast says a good starter red is a Pinot Noir, which are typically lighter in body, or a Beaujolais Gamay.

If you’re looking to expand your palate, try an orange wine, like a Pinot Gris. Here in the Queen City, you can find unique, natural wines through Sour Grapes, which has an excellent portfolio of organic, biodynamic selections. Their wines can be found all around town, including Not Just Coffee Dilworth and Salud Cerveceria. With a wide Croatian portfolio, these wines boast the terroir with a profile almost like a peat whiskey. While we may acquiesce to the “house red” or “house white” when dining in unfamiliar territory, to know the terroir and varietals of the lesser known wines will be a part of those innumerable benefits Kast talks about.

When shopping for wine, you’ll see a wide variety from California, New Zealand,

and any number of regions, but here in North Carolina, our fledgling wine industry is growing. Kast, who was the long-time Wine Program Director for Fearrington House just outside of Chapel Hill, says the North Carolina wine industry has so much potential, with a lot of people working tirelessly to see that it happens.

“If you’re looking to try a North Carolina wine, look for a Petit Manseng. This fuller body, Southwest France grape does exceedingly well in North Carolina and Virginia,” Kast says. He recommends a Petit Manseng from Jones Von Drehle Vineyards out of Thurmond, North Carolina.

Whether you are looking for approachable wines, like the Grenache, Syrah and Grüner Vetliner that

For tickets and a full schedule, visit charlottewineandfood.org.

All experts mentioned — and more — will be participating in dinners and seminars, with opportunities to meet the faces behind the titles.

Lauren Deese is the executive director of Charlotte Wine & Food Weekend, which proudly benefits five Charlotte children’s charities: Charlotte Concerts, Council for Children’s Rights, Mitchell’s Fund, Pat’s Place and The Relatives.

DLynn Proctor is a Master Sommelier and the director of Fantesca Estate & Winery in St. Helena, California. He is an adjunct instructor at the San Francisco Wine School.

Laura Fiorvanti is a Master Sommelier and CEO of Corkbuzz which can be found in Union Square and Chelsea Market in NYC and Southpark in Charlotte. Register for classes like Wine 101 and In-Depth Rhone Valley.

Max Kast is a Master Sommelier and director of education for Broadbent Selections, a Richmond, Virginia-based wine importer with an extensive portfolio.

In North Carolina, a selection of his wines can be found through The Country Vintner. He often travels to speaking engagements in the Queen City, including tastings at Corkbuzz.

If you’re a white-wine drinker, you’re likely looking for something with elevated acidity and less tannin.

Fiorvanti recommends, or a more atypical varietal such as Melon de Bourgogne as Proctor suggests, we can all agree with the underlying sentiment from all involved — the goal of wine is to bring people together and, as Kast, Fiorvanti and Proctor all remind us, at the end of the day, wine should be enjoyed, not intimidating.

EARLY SUMMER 2019

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The bus stop in front of the Jarrellâ&#x20AC;&#x2122;s home: an incentive rather than deterrent to the family settling here.

Tuck Ever Loving

Family makes a difference in community, one meal at a time 20 | Craveable Carolinas | â&#x201E;˘

EARLY SUMMER 2019

In a neighborhood aptly referred to as “Tuck,” you’ll find a community thriving, with or without the influx of new business.

by Liz Logan

D

riving down Freedom Drive into the city, it’s hard not to notice an influx of growth, with Jim Noble’s new barbecue spot being built out on one side and leveled land for luxury townhomes on the other. A left onto Morehead takes you by a second location of Jack Beagles and more apartments, but tucked just behind this corridor, in a neighborhood aptly referred to as “Tuck,” you’ll find a community thriving, with or without the influx of new business.

Along the beginning of Tuckaseegee Road ( from which the nickname was derived) lies Enderly Park.

From its roots as a farming community in the early 20th century, Enderly Park transitioned to a white, blue-collar community starting around the 1920s, thanks in large part to the construction of Camp Greene commissioned by the federal government.

The 1960s began ushering in a shift for this neighborhood. Its proximity to Biddleville and Wesley Heights—a couple of black neighborhoods lining the city—made Enderly Park a prime destination for black families being pushed EARLY SUMMER 2019

out of their homes in the name of “urban renewal,” shifting neighborhoods to white-only and leaving Charlotte citizens displaced.

By the 1980s, Enderly Park was predominately black and changing the culture all its own.

In 2005, Greg and Helms Jarrell had just graduated from seminary and were on their way to setting down their roots. After living in the Triangle area and Boone, The Jarrells settled in Charlotte where Helms had family but also felt a strong urge to build an extended family within the community.

It was with that idea that she and her husband, along with another couple who have since moved on, set up their roots near the corner of Parkway and Tuckaseegee, ready not to lend a helping hand but to allow the hands of the neighbors in this community to touch them.

To many in the city, Enderly Park, or “Tuck,” had been labeled a bad neighborhood.

So, these blonde-hair, blueeyed Baptists set out to rock this status quo by living in community with those others deemed undesirable. And now, over a decade later, they are still going strong.

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In the back of the Jarrell’s yard is a garden that grows vegetables that help nourish the neighborhood.

WHY MEALTIME MATTERS

When I think of what holds my family together – in our hardest times, in our greatest annoyances with one another, and at the end of a busy day – it’s our meals.

We’ll sit down at the table over something meticulously home-cooked or haphazardly grabbed through a drive-thru and reconnect, talk about our day, share our highs and lows, and reconnect, often past the kids’ bedtimes.

On holidays, plans are developed around meals.

Who’s bringing the steak?

The salad? The dessert? With more food than we have space for, we grab our plates and instinctively make a line through the kitchen, piling our

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plates high with a plethora of side dishes and make our way to the table where we talk, laugh, argue, roll our eyes, and show the dichotomy you find deep within a family.

EXTENDED FAMILY GATHERINGS

At 5:30 p.m. Monday through Wednesday, The Jarrells and their crew called “QC Family Tree,” gather around the table with their two biological children and any number of kids from the neighborhood. You can often find Greg stirring a pot of something on the stove while Helms, typically wearing a beautiful patchwork apron, sets the table with blue pitchers filled with water and a basket of cloth napkins.

EARLY SUMMER 2019

Their teal-painted antique table is surrounded by a hodgepodge of chairs, handmade paper stars hanging from the ceiling above, a rocking chair in one corner, and a piano lining a wall just behind the table.

The hustle and bustle of kids shuffling in grows gradually louder as the sounds and smells of the evening fill the air. Once dinner is done, it’s brought to the table, everyone collectively gives thanks, and arms start flying, grabbing bowls and plates, filling not just their bellies but their hearts.

Every month, QC Family Tree hosts a larger dinner in the front yard of the Jarrells’ home. Kids run through the dirt and swing on swings

hanging from an ancient tree just outside the house. People sit at the bus stop that lines the Jarrells’ yard (a big reason for choosing this house as opposed to shying away from it), often skipping the bus for a bite to eat. Many times, this same yard, as it circles around to the back of the house, feeds the neighborhood through greens and tomatoes grown from its very soil, eggs coming from the chickens housed in a repurposed shed, which sits just next to an art studio and near a pottery studio where folks from the neighborhood make plates, pots, and other goods.

Volunteers sign up to bring dinner, a calendar on their website marking the First Friday as Community

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Dinner, often with the phrase “Sponsor needed” following it. Preparing a meal for 50 to 100 people can be daunting, and it is often outsourced and picked up by church groups.

Sometimes, these sponsors stay to share the meal but, really, QCFT likes when it’s just a drop-off and they can be themselves without having to entertain guests who more often than not seemed shocked by what’s happening around them.

People take a seat in the haphazardly placed chairs or on the chained-down rocking chairs on the front porch, on the front steps or even on the bus stop bench, eating plates of spaghetti, pizza, chicken, or whatever else is being served. There is no obligation for anyone to stay or pay or do anything besides be themselves and thus be accepted into this ever-growing, ever-changing family who has stealthily been thriving in this quiet little community as the city expands around it.

WAVES OF “PROGRESS”

But, like other neighborhoods in the 1960s and 70s that lead black people to Enderly Park and the west side of town, another wave of gentrification and urban renewal, like with South End in the not-sodistant past and the current changes in Villa Heights, is slowly seeing these residents moved farther and farther out as home prices shoot up to inconceivable levels all in the name of progress.

The quintessential yellow “We Buy Houses” signs are turned into artwork by Helms and her neighborhood friends,

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Planters created at the Jarrell’s own on-property pottery studio encourage guests to take a bit of the garden with them.

artwork that says “You Can’t Buy Community” and “People Live Here”, often with the word live emphasized.

Literature circulating the city states that the West End welcomes the revitalization of these neighborhoods but this literature is typically written by those who see economic potential, often putting profit over people. There is no literature about these meals and open homes. There is no mention of people who came to this neighborhood because the generations before were displaced and now they find themselves in the same predicament. There is no mention of the dirt-laden front yard that sees the feet EARLY SUMMER 2019

of so many coming to share a bite to eat and embrace one another as they truly are.

THE COMMUNITY CONTINUES

Barely a day goes by without knocks on the door of “The Tuck House” where the Jarrells reside. Crates of snacks are kept for hungry kids looking to connect, as their dog, Brother, barks excitedly with each creak of the door. The Jarrells and their neighbors have truly toiled together to keep this community as it has been, allowing it to be the roots of their Family Tree.

Yet with each passing day, For Sale signs pop up all along their streets as dump trucks

rumble by. The inevitable change lurks, leaving residents to wonder what’s to come, hoping for the growth to stop or, at the very least, not to forget this historically forgotten demographic.

The change keeps coming, but the Jarrells keep cooking, nourishing themselves and each other with each passing meal, focused not on the horrors the future may bring, but on the beauty found in each one gathered around the table.

QC Family Tree is a nonprofit accepting financial contributions, donations and meal providers. For more information, visit www. qcfamilytree.org. Read more about this years-long endeavor in Greg’s new book, “A Riff of Love.”

PROFILE

of PASSION

In Praise of Service

by Michael J. Solender

C

harlotte is unquestionably growing its culinary chops.

Diners in and around the QC are discovering noteworthy chefs and unusual menus that deliver exciting options heretofore unheard of in this meat-and-potatoes town.

And while a ton of ink gets spilled over the virtues of sous-vide, farmto-fork, vegan-friendly, heirloom varietals, and locally sourced, not much attention is paid to what truly elevates an enjoyable dining experience to an elegant one – top-drawer service.

From servers who understand menu nuances and guide you through wine pairings, to captains who know correct wine pour levels, and runners who don’t have to ask who gets what, subtle but important, execution in the front-of-the house often makes all the difference in distinguishing good restaurants from great ones.

EARLY SUMMER 2019

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Everyone likes to feel special and treated with genuine hospitality, and that’s precisely what my wife and I found recently uptown at BLT Steak in Charlotte’s Ritz-Carlton.

Yes, it’s the Ritz, but delivering on its mission of “Ladies and gentlemen serving ladies and gentlemen,” is anything but cliché here.

It starts with the valet where several crisply attired attendants are navigating Beemers, ‘Vets, and my lowly Subaru through the ever-busy circular drive.

Two approach my car simultaneously, opening the passenger side for my wife and the driver’s side for me. “Checking in, sir?” the valet inquires.

I inform him we’re here for dinner as he peels off the claim

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Everyone likes to feel special and treated with genuine hospitality, and that’s precisely what my wife and I found recently uptown at BLT Steak in Charlotte’s Ritz-Carlton.

check. He politely tells me if we call for the car as we’re having coffee, they’ll have it ready for us. Nice touch.

He also must have called ahead to the host, as she greets us by name upon entry into the dining room, a few steps off the lobby, and whisks us to a nice corner table. Here, we enjoy the comings and goings of the theater crowd.

Our server thoughtfully inquires if we’re joining the Hamilton-bound set and require expedited service.

EARLY SUMMER 2019

Anticipating and addressing diners’ needs is an underrated skill. I appreciate already the thoughtfulness shown in the few small, but informed, gestures undertaken by BLT Steak’s staff, and I haven’t even ordered a drink yet.

The reservation system at BLT Steak records I’ve been here for lunch before, noted by our server, who’s also replaced our white linen napkins with black ones – unasked – because of our dark clothing.

I engage her about the

Left: BLT Steak’s inviting alcove area in its Uptown Charlotte location at the Ritz-Carlton.

Above: The New York Strip rare with a dollop of herbed butter.

restaurant’s name, playfully asking if it refers to the famous summer sandwich – a bad joke she takes in stride and immediately turns into an opportunity to educate me about the restaurant’s namesake (Bistro) Laurent Tourondel. The chef ’s concept elevates bistro fare with contemporary takes on American and French classics.

She also laughs and tells me they do in fact have a BLT Burger on their lunch menu, which is popular.

It’s been a crazy day for me and my wife, and settling in for a lovely meal

PROFILES OF PASSION

in a beautiful setting is exactly what’s called for.

Most appreciated is the team service at BLT Steak. The captain brought us our bythe-glass wines, ensuring our satisfaction with our choices.

BLT’s famous popovers came shortly after a delightful

chicken-liver amuse bouche, the table runner confidently informing us of its preparation.

Another server cleared appetizer plates and yet another readied our table with appropriate silverware for the next course.

This orchestration is

choreographed through weeks of training and shift after shift of working together and comes off seamlessly with aplomb.

It happens because the team members genuinely care about the diners’ experience and are less concerned about THEIR tables and more concerned about all their guests.

Staff here are informed and attentive. It didn’t go unnoticed that after informing our server that we were not theater bound and want to relax, dinner came at a very unhurried pace.

Ashley, our server, was deft in her presentation of my braised short-ribs, which came in a cast-iron braising casserole. With two serving spoons in her right hand, she confidently liberated the

beef from the casserole onto my waiting plate, adorning it with au jus and plating the BBQ Corn with bacon and chives alongside the grilled asparagus to complete this beautiful – and tasty – plate.

Luxury can quickly turn into a commodity in the hospitality industry. Beautiful properties, high-end ingredients, wonderful food, wine and spirits are in abundance – for a price. What can’t be as easily acquired, however, is brilliant service and the ability to make guests feel special.

As my wife and I concluded our wonderful evening out, we gave each other a knowing smile, toasted our last toast of the evening and knew we’d been treated very well indeed.

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EARLY SUMMER 2019

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GETAWAY

Bucket List Island:

Kauai, Hawaii

by Sara Kendall

N

owhere is one-of-a-kind adventure more real than on Kauai. This tropical island has it all â&#x2C6;&#x2019; soul-stirring landscapes, outdoor adventures, top-notch lodging, and delectable cuisine.

One visit to this Hawaiian island will have you checking off items on your bucket list while enjoying an unforgettable time in paradise.

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LATE SPRING 2019

GETAWAY

ISLAND ADVENTURES

Hop in the saddle at CJM Country Stables for a rousing horseback ride along a panoramic beach. Here, you will discover beautiful tidal pools and unique lava tubes. Book a group or private tour guided by passionate staff who will share the Maha’ulepu area with you.

Take a drive up Kaumuali’i Highway to Waimea Canyon State Park, nicknamed the “Grand Canyon of the Pacific.” Majestic green and brown slopes make up this geological wonder. From

Skyline Eco-Adventures offers exhilarating zip-line tours.

the lookout, you can take in grand inland vistas stretching as far as you can see.

On private property, Skyline Eco-Adventures can launch you on an exhilarating zip-line tour. Soaring high above mountains, you glide through breathtaking valleys and take in distant ocean views. Friendly guides bring each rider back safely for every landing.

The majestic Wailua Falls is accessible via an easily reachable overlook where no hiking is required. The base of

the famous twin waterfall is on state-managed property and only accessible by an overlook, despite what you may read online and see on social media.

Soar over Kauai on a Blue Hawaiian Helicopter tour.

On this must-do adventure, you’ll enjoy bird’s-eye views of majestic mountains and cascading waterfalls. Other than by boat, in the air is the only way to get up close to the rugged yet surreal Nāpali Coast. These views will leave you speechless.

It is worth every penny!

Acai bowl with fresh local fruit from Java Kai.

CJM Country Stables provides horses for a beautiful ride along panoramic beaches.

Pool view at the Westin Princeville Hotel located on the North Shore of Kauai.

RESORT STAYS

To better enjoy all Kauai has to offer, consider staying in two different resorts located on opposite sides on the island.

Doing so can cut down on your driving, giving you more time to relax and truly experience this beautiful island. On the North Shore, check into the Westin Princeville located in a quintessential Hawaiian town. Roomy studios or one-bedroom villas are wellequipped with full kitchens and soothing whirlpool tubs.

Arrange a special dinner

Soar over Kauai on a Blue Hawaiian Helicopter tour.

EARLY SUMMER 2019

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GETAWAY

The Koloa Landing Resort located on the South Shore offers studio or one-bedroom villas.

Poke platte with sticky rice and veggie chips from the Holoholo Grill.

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EARLY SUMMER 2019

A Mai Tai Koloa Rum Shot.

in a private cabana, custom created by Adrian Marcelo, the Westin’s executive chef.

On the South Shore, book a deluxe studio or one-bedroom villa at Koloa Landing Resort. Plunge into the adult-only tranquility pool, rejuvenate at The Spa, and dine at Holoholo Grill on gastro-inspired Hawaiian food by the award-winning chef Sam Choy. To venture off the resort, take a 7-minute stroll to The Shops at Kukui’ula, where you can shop and dine.

GETAWAY

Authentic Hawaiian shaved ice.

DELICIOUS EATS

Start your day at Little Fish Coffee on the South Shore or Java Kai on the eastside of the island for acai bowls ( frozen and mashed up acai palm fruit) topped with even more local fruit,

Kauai Coffee Company, the largest coffee farm in America.

breakfast sandwiches, and craft coffee. Half of a papaya topped with a scoop of granola is an island breakfast you can enjoy at Small Town Coffee in Kapaa.

Grab a pokĂŠ bowl (cubed raw tuna or salmon on sushi

rice topped with a variety of ingredients) for lunch at Fish Express in Lihue or Makai Sushi in Koloa. If you are not in the mood for seafood, try Puka Dog for Hawaiian-styled hot dogs in Koloa. Each day, the crew

bakes their own version of sweet bread rolls and then slow roast their hot dogs, creating the freshest flavors. Diners choose a Hawaiian-flavored sauce and relish such as mango, pineapple or banana to add

RUNNING OUT OF ROOM FOR YOUR VINO?

Let Kate find your perfect villa, complete with wine cellar!

KATE BRUCE TERRIGNO

REALTOR | BROKER kterrigno@dmahomes.com c: 631.903.3021

EARLY SUMMER 2019

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GETAWAY to this famed hot dog style.

In need of an afternoon refreshment, swing by Wailua Shave Ice for their tasty version of shave ice made with fresh local fruit in Kapa’a.

Get hydrated with local fruit juices at Aloha Juice Bar in Hanalei. Both of these wellknown spots only use the freshest natural ingredients, leaving out anything artificial.

Shake off the midafternoon doldrums with sips of island coffee grown on the largest coffee farm in America at Kauai Coffee Estate. Here, you can embark on a free walking tour to learn how their coffee is grown, harvested, and roasted. Afterward, sample all of their flavors to get your caffeine fix. Light fare can be purchased along with their delicious coffee.

The awe-inspiring Napali Coast.

One of the many shops selling unique clothing in the Warehouse 3540 community marketplace.

Guests sit at community picnic style tables at Puka Dog.

Merriman’s Fish House in The Shops at Kukui’ula and Tidepools in the Grand Hyatt, both located in the town of Poipu. Try a local fish like the mild, flaky ono (wahoo) and rich flavored opah (moonfish) accompanied by locally grown vegetable sides.

Kick off happy hour at the tasting room at Koloa Rum in Lihue. Tastings are every half hour with a rotating menu throughout the day. Mai Tai and Rum Punch Cocktail are just a few of their delicious sips.

Boat-to-table Hawaiian seafood entrees await you at

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EARLY SUMMER 2019

HAWAIIAN MEMENTOS SHOPPING

Stop by a creative community marketplace, Warehouse 3540 in Kalaheo. Local vendors sell unique clothing, creative art, and artisan cosmetics, all with

Papaya and granola from Small Town Coffee.

Hawaiian-inspired themes.

Numerous shops line the streets in the quaint town of Hanalei. To name just two of the fabulous choices: Sand People features island-themed home goods and Havaiki is known for beautifully crafted Hawaiian art.

CALENDAR

MAY

JUNE

JULY

MAY 4, 2019

JULY 3-4

2019 Inaugural Untappd Beer Festival

Fourth of July Celebration

Bank of America Stadium Uptown Beer enthusiasts and brewers from around the world will assemble on the field at the stadium to celebrate beer and breweries from across the United States.

Over 100 brewers will pour samples of between two and four beers at booths stationed on the field at Bank of America Stadium. untappd.com

US National Whitewater Center

JUNE 7

Taste of Charlotte Uptown Charlotte’s Kickoff Summer Event!

Enjoy an array of culinary delights from Charlotte’s area restaurants. Play at Crossroads Kids Area, interactive kids activities, and try unique brews at the Tavern at the Taste. tasteofcharlotte.com

MAY 09 - MAY 11

JUNE 15

Charlotte SHOUT!

Lobster & Beer Fest!

Uptown

Sycamore Brewing

The yearlong CLT250 celebration will crescendo with Charlotte SHOUT!, a citywide art, music, food, film and innovation festival that promises to become a unique, defining and celebratory event for the city that we all love. The food, music and art will be as diverse and vibrant as those who call Charlotte home.

Dance the night away to some awesome live music, drink some tasty Sycamore Brewing Beer and Wild Blossom Cider! Eat some of the summer’s best seafood (Lobster Rolls, anyone?) from Cousins Maine Lobster, Baltimore Crab Cake Company Charlotte , The Feathered Fin and more! sycamorebrew.com

A summer classic, the USNWC’s two-day Fourth of July Celebration is back for its ninth year and will once again provide plenty of opportunities to get outside and active over the holidays.

The festival will feature live music, various yoga practices, Battle Royale SUP Sprint, and two days of booming firework shows overlooking the world’s largest man-made whitewater river. usnwc.org

JULY 18

Culinary Fight Club Inspired from tapas style dining of Spain – also known as small plates – we challenge our contestants to give us the full experience by marrying the Bite with the perfect Sip Culinary Fight Club Style.

Culinary Fight Club brings the passion of a high-energy kitchen and the thrill of a timed competition for you to enjoy. culinaryfightclub.com

JULY 27

MAY 18

Cheerwine Festival 2019 Salisbury This free event will be held in downtown Salisbury from noon-10 p.m. Cheerwine fans will enjoy cold Cheerwine, live music, great Southern food, shopping for newlydebuted Cheerwine merchandise, familyfriendly activities, a beer garden and local craft vendors. cheerwinefest.com

JUNE 22-29

The Homegrown Tomato Festival

AfroCaribbean Carnival

NoDa

Open Air Market, CLT

The Homegrown Tomato Festival is an annual fundraising event benefitting 100 Gardens, a Charlotte based non-profit that implements aquaponics farming in schools to provide hands-on learning in science, technology, engineering and math (STEM), with additional emphasis on nutrition and business. All proceeds from the event will directly benefit the missions of 100 Gardens. homegrowntomato.simdif.com

The AfroCaribbean Carnival festivities will feature local artists, drummers, dancers and steel pan players.

Attendees and passersby will enjoy a street parade featuring the best of Carnival inspired fashions, entertainment and arts; as well as witness the crowning of Charlotte’s first Carnival Queen.

EARLY SUMMER 2019

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final SENTIMENT

Serving Second Chances A

100-year-old spindle factory lies just outside the footprint of Uptown Charlotte, across a small side street from townhomes, with an unobstructed view of the Panthers’ stadium perpendicular. After sitting vacant adjacent to Charlotte Rescue Mission’s (CRM) Rebound men’s program, it began a slow transformation just under two years ago.

After $7,500 prize money from a Seed20 competition —a drop in the bucket compared with the price tag that was sure to come—CRM began work on its newest addition: Community Matters Café.

With a roof that was caving in and countless other structural issues, this nearly condemned building has now become a place where CRM can take its work full circle.

Much like the building itself — nearly condemned and amidst slow transformation — graduates from the CRM program are getting another chance, thanks to the kind and compassionate staff, a group Chef Nick Kepp calls a “Dream Team.” Aside from their leadership — Paula Elkins on coffee, Ashley Anna Tuttle on pastries and breads, and Jenny Villapando as the general manager — the staff will be primarily comprised of graduates of CRM’s four-month training and rehabilitation program, offering people a chance at employment they might not otherwise be afforded.

Kepp and Tuttle, along with

The goal of this space is to truly bring the community together, no matter the demographics, breaking down stigmas of those in recovery and those with means. their mission to uplift the community, have developed quite the elevated menu for this 5,500-square-foot rehabilitated café/diner. A graduate of the Art Institute of Charlotte, Kepp has more

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EARLY SUMMER 2019

than a few Southern-inspired goodies up his sleeve.

A feeling of a Southern home is furthered by the soft approach to their décor, which was pieced together with purpose by LS3P’s

in-house designer, who has decorated the space with nostalgic relics of a simpler time. The exposed brick wall and fireplace, with comfortable seating throughout the café portion, offer patrons a space to sit, relax, and enjoy one another’s company.

The goal of this space is to truly bring the community together, no matter the demographics, breaking down stigmas of those in recovery and those with means. Here, all are one, all are family. The children’s play area just along the front wall serves as a visual reminder that here, all are welcome and accommodated.

Alongside Community Matters Insurance Partners of Charlotte, CRM is able to fulfill its vision to the fullest extent. Although CRM’s free residential substance abuse program serves roughly 600 men and women each year, as well as offering counseling and job training, many struggle to find mentors and encouragement to keep a job.

As a result, many fall back into old habits and lose hope.

This team of leaders, specifically compiled for their love of community paired with culinary, beverage, and management expertise, vows not to let these folks fall through the cracks but instead lift them up at the most basic of human levels, starting with nourishing their bellies, their souls, and their ability to thrive in the world around them.

Your Carolinas Food, Drink, and Travel Manual.

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DRINK WELL. E AT UP. DO GOOD.

A P R I L 2 4 -2 7

FOUR D AY S OF G R E AT TA S T E .

BENEFITTING FIVE CHILDREN’S CHARITIES

Oenophiles of all kinds – from casual sippers and samplers to serious connoisseurs and collectors – will have four days to celebrate the nectar of the gods at the Charlotte Wine & Food Weekend. Attendees will not just be imbibing the world’s finest wines, savoring the creations of the area’s top chefs, hobnobbing with renowned vintners and somms, adding to their wine knowledge, and bidding on fantastic one-of-a-kind items, they will also be helping area children.

For more information and to purchase tickets CHARLOTTEWINEANDFOOD.ORG