march • april 2010
ragapple lassie winery draws fans from near & fareat, enjoy and save!charlotte’s d’vine winemaker
veni, vidi, vici!rudy’s italian restaurant & bar brings an italian style trattoria to piper glen
in each issue
06 ripe for the picking beerandwinepicks forthecoldmonths
08 out on the town theultimatejamsession
09 juicy morsels nowisthetimetoplant yoursummergarden
10 seats & eats lebowski’sneighborhoodgrill: trulyafamilyaffair
12 profiles of passion celebratewine,helpthoseinneed
32 through the grapevine news&gossipwithinthe charlotteepicureanscene
33 places to go, people to see acalendaroflocalevents
34 scene around town takealookatwho’sbeenout&about
36 local flavor thawoutyourtastebudswith twotastyspringrecipes
37 ripe for the picking hotspotsinandaroundtown
14fanscomefromnearandfar
tovisitragapplelassiewinery
26 veni, vidi, vici!rudy’sitalianrestaurantandbaropensinpiperglen
18 eat,enjoy,savewithpremierdiningcard
22awinemakerd’vine
contents
The Best Wines on Earth.The Lowest Prices Anywhere.
You don’t have to choose between great service and low, low prices.
We are committed to having the lowest prices on wine and beer. With over
60 superstores (and counting), we have the buying power to deliver on that promise.
We are committed and dedicated to bringing you the Total Wine Experience™.
GREAT CUSTOMER SERVICE • INCREDIBLE SELECTION • LOWEST PRICES
www.totalwine.com
CharlottePark Town Village
(704) 295-9292
Charlotte-UniversityGrand Promenade Phase II
(704) 714-1040
HuntersvilleBirkdale Village (704) 895-6115
MatthewsCrossings Shopping Center
(704) 849-2022PLEASE DRINK RESPONSIBLYUSE A DESIGNATED DRIVER
PLEASE DRINK RESPONSIBLYUSE A DESIGNATED DRIVER
�vo lume 2 • i ssue 2 www.ep icureancharlottefoodandwine.com
4 www.ep icureancharlottefoodandwine.com vo lume 2 • i ssue 2 �ep icurean char lo t te food & wine March • a p r i l 2 0 1 0
Ballantyne Village 14815 John J. Delaney Drive
Charlotte, NC 28277704.369.5050
www.dvinewinecafe.com
D’Vine Wine CafeGourmet Casual Restaurant and Winner of
City Search’s ‘Best of Charlotte’ in six categories
Wine Shoppe with 600 labels & 1500+ bottles
CHARLOTTE SYMPHONY
Beethoven’s “Ode to Joy”
C10_Beethoven_CharFood&Wine_0212.indd 1 2/12/10 11:21:52 AM
Epicurean CharlotteispublishedlocallybyCharlottefoodandwine lovers forCharlotte foodandwinelovers.Wehopeyouenjoyourpublicationandfindithelpfulwhenchoosingwine,aplacetodineoreventsaroundtown.Copyingorreproduction,inpartorinwhole,isstrictlyprohibited.
publisher/editorLindaSeligman
associate editorAshleyBlakeSummerlin
design & [email protected]
advertising salesLindaSeligman
[email protected] • 704.606.5072
ClintonMichaelDowell
photographyLindaSeligman
AshleyBlakeSummerlin
contributing writersMichaeleBallard,CarolBarsin,
DianneChase,ZendaDouglas,CharlesJenkin,DonRosenberg,ChristineYarbrough
printing Indexx Printing
JamesJonesdirect 864.335.5085 • mobile 864.354.7100
web designLL Web Designs
704.910.2179www.llwebdesigns.com
cover imageAshleyBlakeSummerlin
10822 Providence Road Suite 100 • Charlotte
704.814.7777www.redbowlusa.com
Half price wine every day!
Bringing Charlotte the very best selection of artisanal, small production and naturally made
wines the world has to offer in a relaxed and inviting atmosphere…
Wine Bar Open Nightly Till 11 p.m.
7824 Fairview Road • Charlotte, NC704.365.6550 • www.thewineshopatfoxcroft.com
Eclectic Cuisine Ballantyne Village
14815 Ballantyne Village Way • Suite 170 (near the escalator)704.369.5777 • www.TheBlueTaj.com
6 March • a p r i l 2 0 1 0 ep icurean char lo t te food & wine �vo lume 2 • i ssue 2 www.ep icureancharlottefoodandwine.com
ripe for the picking
Katy Kindred from Good Food on Montford is excited about the Bastianich Colli Orien-tali del Friuli Sauvignon Blanc 2007.Bottle $35.00
Arefreshinglycrispwhitewine,thiswineof-ferscitrusandtropicalfruitflavorswithveryaromaticnotesofgreenchilies,grass,herbs,asparagusandgooseberriescommonlycon-tributingtothebouquet.SauvignonBlancisgenerallyunoakedallowingthefruittoshineandhighlightingthedelicacyofthegrape.
Thierry Garconnet of Terra Restaurant is recommending the 2007 Bodegas Piqueras Valcanto Monastrell. Bottle $40.00
ThissatisfyingredismadefromMonastrell(Mourvèdre)grownintheAlmansaregionofSpain.This isarich,deep-coloredwinewith plenty of blueberry and blackberryfruit on the nose and palate. It is smoothandwell-structured,withalong,fullfinish.
Sean McCormack of Johnny’s Red Bowl is bringing in the Spring with the Buena Vista Carneros Chardonnay. Every day ½ bottle price $20.00
Itshowsaromasofsweetvanilla,mangoandpineapplefruitagainstacreamy,toastyback-ground.Inthemouthitshowsintenseapple,vibrant citrus, honeydew and pear notesthroughthecreamy,subtlytoastyfinish.It’saclassicexampleofCarnerosChardonnay.
Conrad Hunter from The Wine Shop at Foxcroft is raving about the Valle dell’Acate Cerasuolo di Vittoria 2007. Bottle $19.99
Thisfull-bodiedandcomplexwinecombinesthe dark spice notes of Nero d’Avola withthehigh-tonedfloralaspectsoftheFrappato.Thisharmoniousblenddisplayssuppletan-ninsandsoundacidstokeepthewinefreshandbouncyonthepalate.
Jeff McNeice from Dolcetto Wine Room is bragging about the Errazuriz Cabernet.Bottle $20.00
Brightruby-redincolorwithanintenseandattractivenosethatfeaturesaromasofriperedandblackfruitswithabalsamic,spicyedge.Thepalateisjuicyandwellbalancedwithtanninsthatarefirmyetfriendly.Thefruitisechoedonthepalate,whereitmeldsbeautifullywithspicy,chocolatynotes.Endsonapleasinglybalancedfinish.
Robert Rondelez of the Common Market is saying bring on Spring with the Mas Que Vinos Ercavio Blanco 2007.Bottle $9.99
Pale straw in color, it offers attractivegrapefruit aromas. On the palate, it islightbodiedandflavorfulwithcrispcitrusnotes.Anice,persistentpithyfinishwithsomehintsofpineorcedar.Thiswine iswonderfullywithpork.
Cameron Matthews from Pasta & Provisions is talking up the 2006 Isole e Olena Chianti Classico.Bottle $24.99
The wine shows gorgeous transparencyin its perfumed fruit, sweet herbs andflowers, with excellent persistence and along,refinedfinish.ThisisafreshChiantiwith plenty of verve, and it will offer itsmostenjoyabledrinkingatthedinnertable.Anticipatedmaturity:2009-2014.
Breakfast, Lunchand Dinner
Featuring
Amélie’s…a French bakery
Voted2009 Best Of The Best
BrunchBy Charlotte Magazine
cafemonte.net:: online ordering :: instant reservations ::
Monday - Friday 7 AM - 9 PM
Saturday 8 AM - 10 PM Sunday 8 AM - 3 PM6700 Fairview Rd. ~ Allen Tate Building ~ Phillips Place
704.552.1116 ~ [email protected]
Amy Weaver from Lebowski’s Neigh-borhood Grill is really excited about the Ironberry Cabernet Blend.Bottle $24.00; Glass $7.00
From the Margaret River area of westernAustralia,thiswineisablendof36percentCabernet,33percentShirazand31percentMerlot.Itshowsoodlesofberriesonthenosewithsuggestionsofplumandspice.Thefruitandspicefollowsthroughtothepalate.
Margaret Barry, Reid’s Fine Food wine manager is excited about the 2007 Anderson’s Conn Valley Chardonnay. Bottle $36.99
The2007Chardonnaylookssuperb,withter-rifictropicalfruitsuchaspineappleintermixedwith some poached pear, brioche notes andcitrus oils. The wine has beautiful intensity,full-bodiedpowerandzestyacidity,nodoubtfromthelackofanymalolacticfermentation.
Monte Smith of Café Monte French Bakery and Bistro is looking forward to the Spring with the 2007 Delas St. Esprit Côtes du Rhône.Bottle $32.00
This Syrah, Grenache, Mourvedre andCarignan blend is loaded with spice andblackfruits,anddisplaysabeautifulopulenttexture as well as a gorgeous finish withimpressivepurity. It isanexceptional full-bodiedwinewithfinetannins.
Scott Luetgenau from Vivace Contempo-rary Italian Trattoria is interested in the 2006 Boccella Campi Taurasini Rasott.Bottle $48.00
This 100% Cabernet Franc features a darkpurple color and aromas of jam-like redfruits.Thefullandroundmouthisintense,butthepowerfulbodydoesnotalteranyofthefreshnessoftheyoungvineyards.
Terry Miller of D’Vine Wine Café is recommending the 2007 Bodega Séptima Gran Reserva.Bottle $23.99
AblendofMalbec,CabernetSauvignonandTannat,itboastsanintenserubycolorwithpurple hues. Complex and aromatic in thenose,it’spleasantandbalancedoakflavoriscomplementedbyviolets,darkchocolateandstrawberryjam.Itunfoldsinmanypleasantsensationswithtannicstructure,goodbodyandbalanceinoak-grantedflavours.
Come for the Taste. Stay for the Lifestyle. • In-Home Wine Tastings
• Wine ClubGail Penny • Independent Wine Consultant [email protected] • 704.577.3851
• Personalized Labels• Gift Baskets • Artisan Stemware
www.wineshopathome.com/gailpenny
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neof the thingsmusiciansenjoymost is anold-fashioned jamsession.And that’sexactly
whattheydoeveryWednesdaynightatBrioTuscanGrille,whenBigEd’sGarageperformsstartingat7:00p.m.For theguys, it’s a chance to “sing themusic[they]loveandplayforacrowd.”
Band members Scott Smith (vocals, guitar,harmonica), Dave Haywood (vocals, bass), JasonAtkins (vocals, keyboards), Denis Bostok (vocals,drums)andStacyLeazerhavefunwiththeirmusic,mixingdifferentgenreswiththeirownuniquesoundandlaid-backvibe.Theperfectexamplewastheirren-ditionofArethaFranklin’s“R.E.S.P.E.C.T.,”wherethecollaborationwasonepartAretha,onepartBigEd’sandonepartimprovisation.Theirsoundisdistinct—Scott Smith on lead vocals makes you think thatyou’relounginginMauilisteningtoJackJohnson—yetorganic.
Although they’ve only been playing togetherfor a little under a year, they have picked up oneach other’s vibes quickly. Their renditions ofBen Harper, Bob Marley, Prince and the Beatles(allwiththeJackJohnsonlaid-backflare)rocked.
In the spring, their music will be the perfectcompliment to the festivitiesatAliveAfterFiveattheEpiCentreandatBuckheadSaloon.Buteveninthewinter,listeningtothemplaymakesyoufeellikeyou’reonabeachsomewhereenjoyingallyourfavorites.EChristine is a freelance writer living in Charlotte. You can contact her at [email protected].
the ultimate jam session o
by christine yarbrough
out on the town
brio tuscan grille every wednesday 6:30 p.m. - 9:30 p.m.
4720 piedmont row • charlotte
village tavern april 29th, june 3rd and july 8th
all shows are outside and begin at 7:00 4201 Congress Street • charlotte
look for upcoming dates at ed’s tavern and buckhead saloon
big ed’s garage livelmost everyone would like to have their ownorganic vegetable garden, but the traditional
approach requires too much hard work—digging,tilling and, worst of all, weeding! With today’s bighouses and small yards, few families have enoughroomforevenasmall,20’x20’garden.
Thesolution,however,istobuildyourownraisedbeds on top of your existing soil using weedlesspottingmix.Thismeansyouwon’tbediggingintheclayandexposingthousandsofdormantweedseedstosunlightwheretheycangerminateandtakeover.Your workload basically consists of planting yourseedsandwateringasneeded.
Becauseyourspaceislimited,(two3’x8’bedswilldonicely)somecropsarejusttoobigtogrow.Corn,pumpkins,watermelonsandokraareexamples.Thegoodnewsisyoucangrowprettymucheverythingelse.
April15thisagooddaytostartasummergarden.Bereadytocoveryourtransplantsifalatefrosthits,though.Yourgardenshouldfacesouthsothetallestcropswon’t shadeout the shorteronesduring the
day,sofollowingisalistofsummercropsfromtallesttoshortest:
• Greenbeans. Look for ‘pole beans’ not ‘bush beans’ for a longer harvest. • cucumbers. Again, climbing plants, not bush varieties. • Tomatoes. Plant at least three feet apart. Grow them up 8’ stakes and remove the ripe ones as you go. Tie loosely with jute twine. Buy transplants from the local garden center. • Greenpeppersandeggplants. Buy plants instead of starting from seed to experiment with different colors, shapes and varieties. • SquashorZucchini. One plant for three people.
Buildinga raisedbedgarden takesabitof timetostart,butyou’llmorethanmakeupforitwiththetimeyousave!Finally,youcanenjoyyourgarden!E
Don Rosenberg is founder of Instant Organic Garden, a business that installs easy-to-manage raised-bed vegetable gardens in back yards. For more information visit www.instantorganicgarden.com or call 704-910-6498.
athink summer… gardens! by don rosenberg
juicy morsels
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seats & eats
by christine yarbroughimages by ashley blake summerlin
a family affair
ooking for a neighborhood restaurant with that non-chain, owner-operator feel? Look no further than
Lebowski’sNeighborhoodGrillonEastBlvd.inDilworth—a true family affair. Kirk Weaver, along with daughtersJessicaandAmelia,openedLebowski’sinApril2009.Beinganindependentlyownedandoperatedenterprise,youcansense thehands-on feelof theplace.MostofKirk’sshiftsinvolvekitchenduty,whileAmyand Jessica takecareofthe frontof thehousegreetingandserving theirguests.The feelofLebowski’s is casual, comfortableanda littlebit Buffalo. Kirk hails from Buffalo, NY, and borrows abitof itsflavor for themenu.ThosewhoknowKirkwillrememberhimas the founder/operatorofbothStandingRoomOnly(’80)andTownshipGrill(’97).
Weaver,someonewhohasbeeninthelocalrestaurantbusiness for what he describes as ‘a long time,’ wantedto create an atmosphere where people could come andenjoythemselves,butalsohaveamenuwithdiversityandquality. They use all-natural ground beef and cook theirownroastbeefandpulledporkBBQ,forexample.WeaverandhisdaughtershavemadeLebowski’sverywelcoming.Withitsbookshelffullofboardgames,freewi-fi,flat-screenTVs, livemusicor thepub-inspireddecor, there isalwayssomethingtokeepyouoccupied.
WhenIgotoarestaurant,Ialwaystakealookatthebeerlist—youcantellalotaboutarestaurantbytheirbeerlist—
andLebowski’sisnoexception.IdecidedtosampleoneofWeaver’sfavorites,GeneseeBeer.It’sbrewedinupstateNewYork,andasKirk fondlyrecalls,his “first indulgencewithbeverageof themaltedvariety.”Theyhavean impressivelisttochoosefrom,whichincludesover50foreignandcraftbeers likeBigBossAngryAngel,DuckRabbitMilkStoutandPilsnerUrquell.Theirwine listconsistsofseveralwellchosen and modestly priced styles, including Morro BayChardonnayandGouguenheimMalbec.
With my Genesee in hand, I start out my tastingexperiencewitheverySoutherngirl’sfavoriteappetizer:friedpickles.Now, I’vehadsomereallygood friedpickles,andLebowski’srivalthebestofCharlotte.Theywerecrispwithjustenoughheatandperfectwhendippedinthehomemaderanch dressing. For an appetizer, I suggest the Buffalochickennachos.With the tangof thebluecheeseand theheatof thebuffalosauce, it’sanexplosionofflavor! Ifyouwant to stay the spicy route, try their Legendary BuffaloWings.Theyaremeatyandcrisp—justthewayawingshouldbe. Ifyou likeyourwingswitha littlemoresweetness, theCarolinaGoldorthesignatureJerkiyakiisprobablythewaytogo,withtheperfectratioofsweetnessandspice.
NoneighborhoodgrillwouldbecompletewithoutagreatburgerorsandwichandLebowski’shasafewstandouts.ThesignatureBeefon ‘Weck isanexcellentalternative to theirimpressivechar-grilledburgers.WhenItookabiteintothe
When I took a bite into the sandwich, I was astonished at the roast beef ’s tenderness. It was so moist it literally
melted in my mouth.
l
1524 east boulevard (across from cantina 1511)704.370.1177 • www.lebowskisgrill.comlebowski’s neighborhood grill
sandwich, Iwasastonishedat theroastbeef’s tenderness.Itwassomoistandtender it literallymelted inmymouth.Weaver suggested I add a little horseradish sauce to thesandwich,anditwastheperfectcompliment!
As someone who also enjoys a vegetarian meal, I amalways looking for non-meat substitutes. Lebowski’s hasseveralvegetarianoptions,but Ihave foundmy favorite with Lebowski’s Veggie Panini.Itcanbedifficult foravegetariandishtobefilling,but thissandwichwasassatiatingasitwasdelicious.Grilledbetween twopiecesofsourdoughbreadis theperfectmedleyofmushrooms, baby spinach, red and yellowbellpeppers,zucchini,tomatobruschetta,redonionandprovolonecheese.
Iwantedtofinishtheentiresandwich,butIwastoldtoleaveroomfortheHaddockfishfryandthecheesiestmacaroni&cheeseI’devertasted.ThelargeHaddockfiletwascrispy,flakyandmild.Bothwereold-schoolandremindedmeofmygrandmother’scooking.Itwas justanotherreasonthatLebowski’sfeelslikealittlebitofhome.
As I mentioned before, beer lists say a lot about a
restaurant,buttheirtopshelfsignatureWhiteRussianandmartinimenusaysevenmoreaboutLebowski’s.Allnamedaftercharactersofthenamesakemovie,eachdrinkhasitsownpersonalitytomatchthecharacter.TheStranger isadessertinitselfwithBailey’scaramel,andDonny’sElementwillmakeyouexclaim“IamtheWalrus”!
LookfornewmenuitemsliketheTuscanTurkeyburgerwithtomatobruschetta,pestoaioli and provolone or the Pimento CheeseBurger with panko dipped onion rings (onthe burger) as well as an array of Frenchbreadpizzas.Also,get a truevalue tasteofLebowski’s with their ‘¢heap Date Night’specials, which offer $20, $30 and $40 all-inclusivemealoptions.
Lebowski’s is easily located on EastBoulevard,andwiththedeliciousfood,superb
beerandwineselectionand the fact that they’reopen late(even a special late night and service industry menu areoffered),youcan’tgowrongwithLebowski’s. It’s sure tobecomeyournewfavoriteneighborhoodbarandgrill.EChristine is a freelance writer living in Charlotte. You can contact her at [email protected].
clockwise from top left: beef on 'weck with garlic french fries; grilled veggie panini, beef on 'weck, sizzle salad, mac & cheese; buffalo nachos; lebowski's inte-rior; lebowski's legendary wings; kirk, jessica and amelia
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profiles of passion
celebrate wine, help those in need by charles jenkinhatcouldbebetterthancombininggoodfoodand great wine, unless maybe it’s an event
that raises millions of dollars for people in need intheCharlottearea.
In1989whenagroupofphilanthropic-mindedwineandfoodenthusiastshadavisionofofferingaseriesofeventstoraisemoneyforthoseinneed,theCharlotte Wine & Food Weekend (heldeveryotheryear)wasborn.Since then, thewineandgourmetdiningeventhasattractedthousands.Inthelast21years,morethan$3.2milliondollarshasbeenraisedforlocalcharities.
Now it’s time to begin planning for the 2010CharlotteWine&FoodWeekendApril21through24.Theweekend isasmorgasbordofdelicious foodandsuperbwines,plusachancetotalktovintners.
MakereservationsfortheVintnerDinnersASAP,asseveralwillalreadybesoldoutbythetimeyoureadthis.TwodozenofCharlotte’smostrecognizedrestaurantsarepairedwithsomeof theworld’sbestwinemakersfor thedinners.Eachmultiplecoursedinnermenu is
painstakinglyplannedtopairperfectlywitheachwineselection.It’syourchancetorubelbowswithinterna-tionally known grape experts and learn more aboutwinemakingandviticulture. It is alsoanopportunitytogetyourquestionsansweredbytheguestvintners,whichisarareopportunity.
Following are just a few examples of the VintnerDinnerofferings (go towww.charlottewineandfood.orgfor the full list):BonterraDining&WineRoomwillhost the Arietta Winery with owner Fritz Hatton;GalleryRestaurantintheBallantyneHotelwillofferthewinesofMarimarTorres,whowillbethereinpersonand describe her winemaking techniques; Morton’sSteakHousewill serve thewonderfulwinesofSilverOakCellarsandTwomeyVineyards;andRuth’sChrisSteakHouseUptownwillhosttheJosephPhelpsVine-yards’fineselections.Priceis$65to$175perperson,dependingonthevenue.
TheBigBottles&Bluesevent includessamplingofover50winemakers.You’llhaveanopportunity to
spendtimewith thevintners,enjoysomefinecuisineand listen to livemusic.Thishasbecomeoneof themostpopularevents,attendedbyover600wineenthu-siastsin2008.
Alloftheguestwineriespourpremiumselectionsfrom large format bottles. There are live and silentauctions,featuringrarelargeformatautographedbottlesof wine, jewelry, artwork and wine dinners. You’llalsohaveanopportunitytobidonone-of-a-kindwinecountry trips. It all takes place at Gateway Village.Ticketsare$90.
TheSommelier,Connoisseur&EnthusiastsTastingsareachance toswirl, sniff andsipwithparticipatingvintners.Outstandinganduniquetastingsareasigna-tureofthepopularwine&foodweekend.
The2010SommelierTastingisan‘AlmostPerfect’tasting featuring 10 wines that have achieved nearperfection(98 to100points)by thecountry’s leadingwinecritics.TheConnoisseur&EnthusiastTastingsfeaturenational superstarsandcelebrityguestsTast-ings include various regions, grape varieties and acollectionofwinemakingstories.TheytakeplaceattheRitz-CarltonHotel,ranginginpricefrom$75to$325.
For $35 you can attend the Vintner Tasting, asplendidwaytospendacoupleofhoursonaSaturdayafternoon!This isoneof theweekend’smostpopularevents.Youcantasteaterrificselectionofwinesfromseveralgrapevarietiesandwinemakingstyles.Itisalsoagoodtimetopickuptipsonselecting,drinkingand
buyingwine,becausethesearethefolkswhoknow.The Wine & Beer Education Series is a crash
course fornovicesandconnoisseursalike.Therearethree offerings. The first is “Italy: From Tuscany toBarolo,”whichtakesyoufromthehillsidesofTuscanyto the Piedmont with Giovannella Stianti, owner ofCastellodiVolpaial,RobertaCeretto,ownerofCerettoEstate,andClintHarriswithWinebow.
“Beer: Grab a Cold One,” features brewmastersfromFlyingDogBreweryandBell’sBrewery.Thereis aunique selectionof craftbeers, andyoucangetanswerstoallyourquestionsaboutbeer.
ThethirdclasstakesyoutoSpain.EmilyPetersonofEricSolomonImports/EuropeanCellarswillguideyou through thepopularwinesofSpain.Classesarelimitedandpricedat$50.00perperson.
Start making plans today. Go to www.charlottewineandfood.orgforalloftheeventsanddetails.Selectthevenuesyouwishtoattendbeforetheyareallsoldout,andenjoythisuniqueopportunitytoindulgewhilehelpingthoseinneed.
A toast, to wine and the great deeds it bringsforth!ECharles Jenkin hosts This Show Is Cookin´ on WBT radio, Sundays at 12p.m.
april 21-24 • www.charlottewineandfood.org
charlotte wine & food weekend
w
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t’snowonderRagAppleLassieWineryhas repeat visitors from around the
country—notonlycantheysampleaward-winning Chardonnay, Syrah and PinotGris,but theyareguaranteedabarreloffunwithBBQs,concertsandtastingswithownersFrankJr.,andLennaHobson.
Just 90 minutes from Charlotte through therolling hills of Yadkin County, RagApple LassieWineryissetona500-acreplotoflandinBoon-ville,NC,thathasbeenpartoftheHobsonfamilyfarmforover100years.FrankJr.(evenhismothercalledhimFrankJr.),hascarriedon the familytradition, farming wheat, corn, soybeans andtobacco.
But in the late 1990s when tobacco beganto lose its luster, Frank Jr., began to thinkaboutwhatwas next. He wanted to protect the
fans come from near and far to visit ragapple lassie
i
by michaele ballard
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integrityofthelandhisfamilyhadfarmedforthreegenerations.
“His biggest fear has been that this beautifulland would be turned into a housing community,”explainsLenna.In2000,hedecidedtogrowgrapesto sell to the winemaking market; within a year heandLennabuiltRagAppleLassieWinery.
“He’stheonlycareerfarm-er that owns a winery,” shelaughs.
The unique RagAppleLassielogo,ablackandwhiteHolstein cow in a proverbiallittle black dress and singlestrand of pearls, is an adultreplica of Frank Jr.’s prizedcalf—RagApple Lassie (Rag-Apple was her world-famous father; Lassie hermother). The Grand Champion show calf was a4-HprojectwhenFrank,Jr.,wasgrowingup.
“Shewasapet.ShewouldgoeverywhereFrankwent, shewould runbehindhimwhenhe rodehisbike,”recallsLenna.Thecalfhadtwooffspringand
continued to live at the farm for 16 years until herdeath.“Shehadbeensomuchapartofhislifethathetearedupwhenshepassed.”
So RagApple Lassie was the obvious choice fora name and logo to identify the wine labels and anarray of memorabilia: aprons, mugs, bottled water,magnetsandotheritemsinthegiftshop.
In 2000, the Hobson’s plantednineacresforChardonnayandCab-ernet Sauvignon, and later Frankadded another 30 acres of grapes.Soonafter,theydecidedtheymightaswellbuildtheirownwinery.
“Frankwasaheadofhistime.Hesaw the change coming. Farmersarenaturallyconservative,butFrankembraces change,” adds Lenna,
who handles the marketing of the wine, off-sitespecialeventsandgiftshop.
Today, RagApple Lassie Winery has 35 acresplantedwith15varietiesofgrapesthatproducefineChardonnay, Merlot, Pinot Gris, Cabernet Sauvi-gnon,Viognier,evenaredZinfandel.Tothedelight
ofwinemakerLindaKing,alloftheirwineshavewonatleasttwoawards.TheHobsonsestimatetheysellabout7,000casesofwine—300bottlestoabarrel—eachyear.
The environment is a high priority at RagAppleLassie. “We want to protect our heritage,” saysFrank. “We have four grandsons (three childrenbetween them), and we want to protect the planetforthem.”
Themainbuilding,constructedofcommongalval-umeandconcrete,wasdesignedbyUNC-CharlotteSchoolofDesignarchitectGregSnydertolooklikeatypicalfarmbuildingwithasilo.Agravelparkinglot(insteadofpavement),allowsrainwatertosoak intothegroundinsteadofrunningintostormdrains.
Asvisitorsenterthebuildingtheycanseethefer-menting tanks, theWineTastingRoomand theGiftShop.Thesiloatthefrontofthewineryhousesacircularstairway that leads to an underground Wine CellarwherethewineisagedinFrenchandoakcasks.
RagApple Lassie Winery recycles wine bottlesrather than adding to landfill. Cardboard, plasticbags, shrink wrapping, containers and bottles are
alsorecycledaswellasgrapevines,whicharemadeintowreaths.
Forvisitorswhowanttostayanightortwo,theycanstayattheHobsonHouse,thefamilyhomebuiltinthe1930s.Rentalratesarepostedonthewebsite.Toursandwinetastingsareavailabledailyfromnoonto6p.m.
Onanygivenday there is a crowd, themajorityof which are there for a return visit. For them, it’slikeseeinganoldfriendagain.
For the Hobsons it’s a labor of love. “We wantpeople tohaveagood time, feelwelcomeandmostofallenjoythemselves.”E
“Frank was ahead of his time. He saw the change
coming. Farmers are naturally conservative, but Frank embraces change.”
3724 ragapple lassie lane • boonville, nc 888.ragapple • www.ragapplelassie.com
open daily from noon to 6 p.m.
ragapple lassie wineryleft to right:
the ragapple lassie winery
logo/label; frank and his
prized holstein cow, ragapple
lassie; frank and lenna
A Roman-style Trattoria in Piper Glen.6414 Rea Road • Charlotte
704.544.4949 • www.rudyscharlotte.com
Veni, Vidi, Vici!
here’s a new dining card in town,andit’swelcomeatarapidlygrowing
numberofCharlotte’sfinestrestaurants.Following several months of work todeveloppartnershipswith restaurants,PremierDiningCard,LLChaslaunchedthemembercard that encourages fre-quentdinersto“Eat,EnjoyandSave.”
“ThePremierDiningCardprogrambringsanewdimension to thediningexperience inCharlotte,”saysmanagingpartner,GerryMcCrudden.He isjoined in the business by Partners, and togetherthey bring years of advertising and marketingexperiencefromwithintheCharlottearea,specifi-callytherestaurantindustry.
Pricedat $35, thePremierDiningCardallowsmembers to access discounts and promotionsoffered by participating restaurants for an entire
t
eat, enjoy, save with premier dining card
by zenda douglas
18 March • a p r i l 2 0 1 0 ep icurean char lo t te food & wine 19vo lume 2 • i ssue 2 www.ep icureancharlottefoodandwine.com
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12 months. The company’s user-friendly websiteinvites card members to peruse restaurants byneighborhood, cuisine and price point. “Dinerswon’tarriveatarestaurantandgetabigsurprise.They’llhaveafeelforwhattoexpect.”
Among the restaurantscurrently includedareBombay Grill, Miró Spanish Grille, Pewter RoseBistro, Solé Spanish Grille andTerra Restaurant, just to namea few. Restaurants that partnerwithPremierDiningCardagreetoprovideaminimumofa10to25percentdiscount;moreiftheylike.There isno fee for restau-rantsthatsignupduring2010.
With 50 restaurants cur-rentlyonboard, thecompany’stargetistohave100restaurantsby mid-year and 200 the next year. Participatingrestaurants represent more than a dozen Char-lotte neighborhoods including Dilworth, MyersPark,SouthPark,NoDa,Uptown,Universityarea,Ballantyne,Pinevilleandmore.
“We see a shift in the market and feel thatpeople are looking for a new value opportunity
for dining out—a way to save money,” explainsMcCrudden.“Atthesametime,restaurantsneedtoattractmorecustomersandawaytomarketonanon-goingbasiswithouthugeprogramcosts.”
While the concept of discount dining cardshas been around for years, the partners behindthePremierDiningCardbelievetheyhavedevel-
oped a unique programto benefit the communityat large. While residentssave money, restaurantsgain customers, whichincreasestheiropportunitytogrowandhireadditionalstaf f; all of which is apositivereturnto the localeconomy.
“We are local; not afranchiseornationalbusiness,”stressesMcCrud-den.“Therootsofthisbusinessarefirmlywithinthiscommunity,andwewanttocontinuouslygivebacktothiscommunity.”
Restaurant lovers may think the company’sslogan—Eat, Enjoy and Save—says it all, butthere’smoretothecard,whichextendsitsbenefits
tothecommunity.Foreverycardsold,fivedollarsisdonatedtoalocalcharity.Currently,thePremierDiningCarddonationsareservingLevineChildren’sHospital, Charlotte Breast Cancer Fund, McKayUrology Research Fund, The Humane SocietyandHopeHaven—allCharlottecharities.
Non-profit organizations can par tner withPremierDiningCard touse thecardas a vehiclefor fundraising. “This is a very important part ofourprogram,”saysMcCrudden,whoexplainsthatnon-profitscanretainupto50percentofproceedsfor thecauseor charityof their choice.Organiza-tions can also extend recognition by having thecardbrandedintheirname.
The dining card makes a great gift, accordingto McCrudden, who suggests using the card asan employee incentive or customer reward. Forexample, a realtor might give new homeownersa card to show customer appreciation while alsosteeringthemtotryrestaurantsintheirnewneigh-borhood.
Howeveracquired,thecardrepresentsincentive—maybe temptation—toeat, enjoyand save money,allwhilealsofindingsatisfaction ingivingback totheCharlottecommunity.E
The average family dining out one time a week spending $70 to $100 can
save as much (or more) than $1,300 a year with the
Premier Dining Card.
1300 Southend Tavern Dilworth/SouthEnd
18 Modern Asian and Sushi Ballantyne/Piper Glen
88 China Bistro Elizabeth
Bombay Grille Pineville
Brazas Bar & Grill East Charlotte
Chima Brazilian Steakhouse Uptown
Cinco De Mayo Concord
DeeJai Thai Restaurant Myers Park
Dilworth Neighborhood Grille Dilworth/SouthEnd
Dinner Afare SouthPark/Park Road
Fiamma Italian Restaurant Dilworth/SouthEnd
Fiji Sushi Bar and Lounge Uptown
Fujo Asian Bistro Uptown
Fusion 108 Huntersville
Genero Rotisserie at Indian Trail Indian Trail
Genero Rotisserie at Park Road SouthPark/Park Road
Giacomos Pizzeria & Italian Restaurant University/N. Charlotte
Ginbu 401 Chinese and Sushi Dilworth/SouthEnd
Hotel Charlotte Restaurant SouthPark/Park Road
Jade Asian Fusion • Sushi Bar Ballantyne/Piper Glen
Ma Ma Wok Ballantyne/Piper Glen
Makons Authentic Thai Cuisine Northlake
Mexquite Ballantyne/Piper Glen
Miró Spanish Grille Ballantyne/Piper Glen
Monterrey Restaurante Mexicano Southwest Charlotte
Monterrey Restaurante Mexicano University/N. Charlotte
Monterrey Restaurante Mexicano Cornelius
Namaste India East Charlotte
Pewter Rose Bistro Dilworth/SouthEnd
Pio Pio Dilworth/SouthEnd
Providence Road Sundries Myers Park
Roly Poly Dilworth Dilworth/SouthEnd
Romanos Pizza Concord
Royal Buffet Dilworth/SouthEnd
Saffron Indian Cuisine Restaurant & Bar Southwest Charlotte
Sebastianos Due Restorante Cornelius
Sebastianos Pizzeria & Restorante Mooresville/Statesville
Solé Spanish Grill Dilworth/SouthEnd
Terra Restaurant Myers Park
Topz Healthier Burger Grill Ballantyne/Piper Glen
Tria Terra Pineville
Turn 4 Pizza Mooresville/Statesville
Twilight Caribbean Restaurant & Bar University/N. Charlotte
Village Bistro Ballantyne/Piper Glen
Wan Fu Quality Chinese Cuisine Ballantyne/Piper Glen
Zen Asian Fusion Dilworth/SouthEnd
Participating Restaurants
Visit www.premierdiningcard.com for more information.
21ep icurean char lo t te food & wine March • a p r i l 2 0 1 0
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hasingmypassion!”Withawarmsmileandasparkleinhiseyes,TerryMillerchuckles
hiswinemantraaswechatfrombigcomfychairsatD’VineWineCaféinBallantyneVillage.
Toknowwine,tolovewine,tolivewineandtoactuallymakewineistobeTerryMiller,ownerofD’VineWineCaféandaward-winningwinemaker.Mostpeopleknowtheavuncular,gregariousmanwhorunsoneofCharlotte’s finestwineestablish-ments, but fewer know of his years of actuallymaking wine from his own home—and winningacclaiminhighly-regardedcompetitions.
YoucouldsayMiller’s loveof thegrapecomesfromhisDNA.Hisfamilyheritageincludesalonglineofwinemakersfrom Italy;he remembersbeingathisgrandfather’skneelearningaboutwinemaking.
“Hewasmybiggestinspiration,”saysMiller,“Itwassuchalaborofloveforhim,andthere’snosubstituteforthat.HewasasteelworkerduringtheGreatDepressionwhowouldputasideaweek’ssalarysohecouldbuygrapesandmakehiswine.”(Millerwasstillusinghisgrandfather’s1925hand-crank
“c
a winemaker d’vine!by dianne chase22 March • a p r i l 2 0 1 0 ep icurean char lo t te food & wine 23vo lume 2 • i ssue 2 www.ep icureancharlottefoodandwine.com
24 www.ep icureancharlottefoodandwine.com vo lume 2 • i ssue 2 25ep icurean char lo t te food & wine March • a p r i l 2 0 1 0
crusheruntil justfiveyearsagowhenheboughtanautomatedmachine.)
Millerbeganmakingwine30yearsagoasahobby—nowit isapassiontowhichhegivesnosmall investment of money, time or energy. HefliesouttoNapaeveryAugusttopersonallyselectthegrapesforhishand-craftedwines.“Ipickthegrapes from some of the best vineyards in thecountry,havethempackedinbinsandshippedinrefrigeratedtruckstomyhomewinerywherewecrushthemimmediatelyandbeginourwinemak-
ing.” This is certainlynot your ‘home winemaking kit’ operation.“Now that fine grapesare more af fordable,we’re able to reallydo what the ‘big guys’do,” he explains. Likea micro-brewery, thisis a micro-winery withcapacityfor700bottles.
Millerhaspartneredwith Matthews dentistDr. Jamie Garden and
fellowoenophileRickArmstrong.Together theybuyaboutatonandahalfofgrapesayear,whichMillerthenturnsinto50to60casesofwine.HemakesSangiovese,aSuperTuscan,Zinfandel, aZinfandel/Cabernet, aCabernetandaRosé.HelikestouseAmericanoaktomakesomebigZinsandFrenchandHungarianoakforhisCabernet.Millerhaswonvariousmedals forhisBordeauxwines,inparticular.
“ThisyearIpurchasedthebestfruitI’veeverowned,” he says fervently, “from Tyson FamilyVineyards inRutherford. I justknow I’mgoingtowinsomegoldmedalswith thesegrapes,”headdswithenthusiasm.
Miller is nothing short of meticulous as heturnsthebest fruithecangethishandson intosumptuouswines. “Thereare three things Icancontrol:thegrapesIbuy,thefermentationandthestyle—thebarrelsandaging.”Heuseschemicalanalysis instead of the trial and error taste andsmellmethod.Hekeepsdetailed journalsof theentire process from visiting the vines to handcorkingthebottles.
“Mygoalistoconsistentlywingoldmedalsformywines.Once I startdoing that, Iwould lovetobeabletohavesomeofmywineasthehousewineforD’Vine,”hesays.
So what is the name of his wine and what
aboutthelabel?“I’m not going to create a label until I start
winninga lotof ribbons,but thename isSandyPondCellars,becauseIliveonSandyPondLane,”heexplains.Millerdoesknow thathisfirstoffi-ciallabelwilllikelybeforthatfabulousfruitfromRutherford–Row17.Itwillbecalled‘TysonFamilyRutherfordCabernet’foritsplaceoforigin.
Rightnow,Millerisdrivenpurelybyhisdedi-cation tomaking thebestwinehecan,enjoyingthe fruitsofhis labors, sharingwith friendsandwinning those gold medals. For now, that isenough.Butinthenot-too-distantfuture,lookforsomedeliciouswinesfromourveryownCharlottewinemaker.
“ThedayIhearsomeonetastemywinesandsay ‘This is asgoodasaFloraSpringsoraBVTapestry’thenI’llknowI’vearrived,”hesayswitha big grin. “I simply love to have people enjoywine.Afterall,wineisgood food!”E
Right now, Miller is driven purely by his
dedication to making the best wine he can, enjoying the fruits of
his labors, sharing with friends and winning those
gold medals. For now, that is enough.
contemporary italian trattoria
1100 Metropolitan Ave. Building E, Suite 100 www.vivacecharlotte.com | 704.370.7755
613 Providence Road • Charlottep. 704.333.7884 • f. 704.333.7793Mon-Fri: 11-3, 5-10; Sat-Sun: 5-10
www.deejaithai.com
DEEJAIthai restaurant
Authentic Thai cuisine made with only the
freshest ingredients
ballantyne village shopping center 704.369.5050 • www.dvinewinecafe.com
open daily at noon
d’vine wine café
terry, partner rick armstrong and chas salomone sort through bins of cabernet grapes; a farm worker harvests the rutherford cab-ernet grapes; Chas stands with 3,000 pounds of crushed ruther-ford cabernet grapes
eni, Vidi, Vici. “I came, I saw, Iconquered,”sosaidJuliusCaesar,
whowouldhaveadmiredthemodern-dayRomanRodolfoAmadio,whohassweptintoSouthCharlotte to compete in therestauranttrade.
Rodolfo(Rudy)hadalreadymadehismarkwithwifeLuisa inDilworthat theirDolceItalianRestaurant,which is still popular but a bit inconvenient forSouth Charlotteans. Now, with his Rudy’s ItalianRestaurant & Bar, he is fulfilling a lifelong dreamto operate a trattoria—a style of eatery well-lovedinItalyforbeingsmall,friendlyandaffordable.It’snormallyaneighborhoodplacewhereyoucandropin foradrink,agoodmealor justabowlofpasta.The owner usually knows your name and makesyoufeelmostwelcome.SoitisatRudy’s!
rudy’s italian restaurant & bar: a roman-style trattoria in piper glen
vby carol barsinimages by ashley blake summerlin
26 www.ep icureancharlottefoodandwine.com vo lume 2 • i ssue 2 27ep icurean char lo t te food & wine March • a p r i l 2 0 1 0
rombo farcito—rolled flounder fillet filled with lobster, shrimp & crab meat baked and served with creamy cognac sauce
28 March • a p r i l 2 0 1 0 ep icurean char lo t te food & wine
The weeknight that my husband and Ientered the restaurant from thecoldand rain,we saw a good group at the bar. This stylishsemi-circularbarhasremainedfromtheformerrestaurant, Firenze. Across from it, though, is
a nice new addition—a winecellar.Mysommelierhusbandtook a long look and was im-pressedbythefocusonItalianwines and the depth of selec-tion available at reasonableprices.
Beyond the bar and winecellar is a dining room thatglows with warmth, thanks to
itspeachyterracottawallsandcandlelittables,coveredwithburgundylinencloths.Thedécoris more elegant than the average trattoria buthasthesamecoziness.
Thewaitstafftooseemstypicalofahigh-endrestaurant,withtheirblackuniformsandprofes-sionaldemeanor.SeveralareItalian,andallarewell trained in the European style of serving.Thiswasmostrefreshingtome,asIdon’t likeaserverwho is ‘inmy face’andaskingwhat IwanttodrinkbeforeIcansitdownatthetable.Anotherpetpeeveiswhenawaiter(usuallywait-ress)abruptlybreaksintomyconversationwith“Is everything okay?” Fortunately, our waiter,Robert,knewbetter,butyetwasaroundwhen
weneededhim.More important than that, though, was the
foodselection. I likedwhat Isawon themenuand was glad the print was large enough toread. The appetizers included baked stuffedmushrooms, fried calamari, baked stuf fedclams, sauteed mussels in a garlic and whitewinesauceandcrostini.Mostoftheappetizersarepricedat$8.95(lessat lunchtime).
I tried the baked mushrooms, which weredeliciously creamyandpungent andwentwellwithmyglassofSantomeProsecco.Meanwhile,myhusbandwassavoringhis tastyand tenderbakedclams,alongwithaglassofPinotGrigiofromFriuli(CantinaTrentino).Oneoftheplea-suresofdiningatRudy’sisthatthewineselec-tion permits the possibility of sampling threedif ferent Pinot Grigios from three dif ferentareas of northeastern Italy by the glass—thebestwaytopickupthenuancesfromeach.
After our appetizers, we skipped the saladandwentrighttothepasta.Onawarmernight,I might have tried their spinach salad withgorgonzola,ormaybetheCaesarsaladorfieldgreens with caramelized walnuts and pears.Fornowthough,Icravedhotcomfortfoodandaccordingly ordered the pasta amatriciana,whichwasrecommendedbyRudyasafavoriteRoman dish. It featured bucatini sautéed withpancettaandshallots ina light tomatosauce.
The décor is more elegant than the average trattoria
but has the same coziness.
rudy’s italian restaurant & bar
6414 rea road | 704.544.4949www.rudyscharlotte.com
clockwise from top left: vongole oreganata—
baked little neck clams stuffed with italian
breadcrumbs; frutti di mare—linguine, mussels,
shrimp & clams in a lightly spiced tomato
sauce; rudy and chef rios sample signature dishes; rudy's interior;
pasta sorrento— fettuccine with shrimp, sun-dried tomatoes &
baby spinach in a pink alfredo sauce
29vo lume 2 • i ssue 2 www.ep icureancharlottefoodandwine.com
30 www.ep icureancharlottefoodandwine.com vo lume 2 • i ssue 2 31ep icurean char lo t te food & wine March • a p r i l 2 0 1 0
Simply Fine Dining… At Our Place or Yours
4521 Sharon Road • Charlotte zebrarestaurant.net
7am to 10 pm, Mon to Fri 4pm to 10pm Saturday
Call 704-442-9525 for reservations or catering
The experience you’ve always
imagined
I likedtherichtubepastawiththecrunchypancetta but longed to also try one of Rudy’sother pasta dishes, ranging from penne alla
vodka,cannellonistuffedwithspinachandricotta,fettuccinealfredowith shrimp,gnocchior spaghetti bolognese, toname a few. The averageprice of the pasta is $15.95on thedinnermenuandhalfthatforlunch,withvariationsin choice and size portions.My pasta dish was sharedwith my husband, and I stillcouldn’t finish it all, thoughI tried.
Tocomplementit,Ichosea Chardonnay (La ‘Vis’ from
Trentino),whilemyhusbandselectedaNebbiolofromPaoloScavino.Thelabelsonthemajorityof wines in Rudy’s cellar indicate he haslocated small family vineyards not well knowninCharlotte. Iaskedspecificallyhowhe foundScavino—asmallvineyardwehadvisitedinLaMura (Piedmont) Italy—and, in general, howhe selectedhiswines.Rudysaidhehasmadeextensive trips and recently traveled in thePiedmont, the Veneto and Alto Adige regions
of Italywith theobjectiveoffindingfinewine-makers who would be willing to export to hisdistributors in the U.S. at competitive prices.His cellar shows his success, following in thetraditionof trattoriaowners in Italy,whostocktheir wine cellars by going to the farm andgettingtoknowthegrowers/makers.
At Rudy’s, all of the pasta and main dishesare from recipes that he and Luisa perfectedover the 20 years that they have been in therestaurantbusiness,startingwithLuisa’sBrickOven on Montford Drive. The kitchen staff istrained in the Italianstyleofcookingandusesthe family recipes to achieve the consistencyandqualityrequiredbyRudy.Healsostressesfreshness, which is the benchmark of Italiancooking—and good bread. Rudy claims “Imusthave it forme,” and sohedoeswithhiscrustypane paesano.ThatandaglassofChiantiClassicocouldhavekeptmehappy.
Nonetheless, I went on to order the entréeafterdeliberatingoverthemanychoicesonthemenuandthespecials.Theseincludepolloallamarsala,chickenscallopine,flounderfilledwithlobster, shrimp and crabmeat, grilled stuffedeggplant,saltimboccaandsogliola(sole).Ichosethe sole special and found it to be delicious.It had been lightly fried and then baked for
The kitchen staff is trained in the Italian
style of cooking and uses the family
recipes to achieve the consistency and
quality required by Rudy.
crispnessandplacedonabedof sautéedspinach.On the side were mashed herbed potatoes mixedwithAsiagocheeseaswellasbroccolitoppedwithadabof sun-dried tomatocream.Bothwere tasty,fresh and not too heavy. Vegetables come witheach entrée, which range in price from $15.95 to$18.95.
Whilefeelingpleasantlyfullandinahappywineglow,Iwasaskedtoorderdessert.Ididn’tneedit,butwhocouldresistRudy’shomemadegelato?Heand Luisa started Dolce as an ice cream (gelato)parloryearsbeforetheyturneditintoarestaurant.In addition to gelato, the dessert menu at Rudy’salso offers tiramisu, Italian cheesecake and cakesof the day. I chose a vanilla gelato that came ina large champagne glass, topped with whippedcream, strawberry bits and a splash of Vin Santoonthebottom.Thisnicelycompletedmymeal.
NexttimeIgobacktoRudy’s,I’llbringfriendsandtakeadvantageofhisfixedprice, lunchtimegroupspecial that includes three courses. Periodically,hewillofferotherspecialsforevents,sobesuretocheckouthiswebsite.You’lldiscoverthatyoudon’thavetobeaRomantomangia bene!E
Carol Barsin, currently of Charlotte, lived for many years in Italy where she learned to cook from the natives.
231 n. tryon street • charlottep 704.376.VINE • f 704.376.2929
www.thewoodenvine.com • [email protected]
cozy, rustic-chic wine bar featuring fresh fun food and funky wood pieces
weekly specials
thursdayhomemade
gnocchi with your choice of
five sauces
tuesdaymartini night—
half price martinis
wednesdaysteak night— specialty cuts
of meat at excellent prices
left: chef charlie rios and owner
rudy amadio enjoy a late lunch on the
restaurant's patio; involtini di pollo—
chicken scaloppini stuffed with shitake mushrooms, asiago cheese & spinach
sautéed in marsala mushroom sauce
32 March • a p r i l 2 0 1 0 ep icurean char lo t te food & wine ��vo lume 2 • i ssue 2 www.ep icureancharlottefoodandwine.com
places to go people to see
Charleys RestaurantatCotswoldVillageShopsisclosinginMarchafter20plusyearsofbusiness.
Taste of Terra—Tuesday,WednesdayandThursdaynightsduringthemonthsofMarchandApril,Terra Restaurantwillfeatureapre-fixtastingmenufortwoforjust$55.00.Whatadeal!WaytogoThierry.704.332.1886 • www.terracharlotte.com
Roosters Wood-Fired KitchenwillopenasecondlocationinUptownatOneBankofAmericaCenter.Thenewlocation,whichiscurrentlyunderconstruction,isprojectedtoopeninthefallof2010at150NorthCollegeStreet.Thelocally-ownedeatery(aJimNoblesRestaurant)hasbeenafixtureinSouthParkforthepastthreeyears.WelcomeaboardJimmy!704.366.8688 • roosterskitchen.com
LocalgrocerychainHarris Teeter iscelebratingtheir50-yearanniversarythisyear.DidyouknowthatdevoutBaptistW.T.Harrisdidn’tallowsalesofanyalcoholicbeverageswhileheranthecompany?
Rudy’s Italian Restaurant & BarservestheirfamoushomemadegnocchionThursdaynightsandatsisterrestaurantDolceonTuesdaynights.704.544.4949 • www.rudyscharlotte.com
Crü Wine ShopfeaturestastingseveryFridaynightfrom4:30p.m.to7p.m.aswellasaTapasmenuwithallitemsunder$10.00.704.541.9463 • www.cruwineshop.com
Chris Black,formerCharlottewineguru,hasacceptedapositionwithNorthwesternMutualasafinancialadvisor.Allyouwinefriendscanreachhimatcdblackmail@yahoo.com.
JonDresslerhasopenedasecondlocationofDressler’s Restaurant(yes,thegreatDressler’sRestaurantfromLakeNorman)besideVivaceRestaurantinMetropolitanatMidtown.www.dresslersrestaurant.com
Cabo Fish Taco Baja SeagrillintheNoDaareaisexpandingtheircurrentlocationandwillre-openinMarch.704.332.8868 • www.cabofishtaco.com
Epicurean Charlotte Food and Wine magazine iscelebratingitsone-yearanniversary!Visitusonthewebatwww.epicureancharlottefoodandwine.com,andbecomeourfriendonFacebook!
The Blue TajisnowopeninBallantyneVillage.SiblingrestauranttoCopperRestaurantinDilworth,TheBlueTajwilloffereclectic,modernIndiancuisine.704.369.5777 • www.thebluetaj.com
march april 13 Charlotte Goes Green Saint Patrick’s Day Festival The14thannualparade&festivalisan all-dayoutdooreventfeaturingamusic stage,crafts,food,beerandareavendors. www.charlottestpatsday.com
18- Charlotte Craft Beer Week Tasterareandexoticbrewsfromlocal andregionalbreweries,food&beer pairingevents,brewerytoursandmore. www.charlottecraftbeerweek.org
25 Un Common Market Samplefreakybeersandwatchinaweas flamethrowersentertainpatronsatthe CommonMarketSouthEndstartingat7p.m. www.commonmarketisgood.com
27 Celebrity Chef Tour with Tyler Florence Enjoyagreatandflavorsomeeveningfeatur- ingdemonstrations,story-telling,Q&Aandmore. www.ovensauditorium.com
03 Wine Seminar JointhefriendlystaffatTotalWineonParkRoad fortheir“GrapesLessTraveled”seminar. totalwine.com • $25 • 2 p.m. - 4 p.m.14 Taste of the Nation Thisgourmetextravaganzafeaturessignature dishesfromover20ofCharlotte’sfinestrestau-- rantsandculinaryschoolsallwhilehelpingto endchildhoodhungerinCharlotte. charlottetasteofthenation.com15- Blue Ridge Wine & Food Festival EnjoytheHighCountryspringwiththisfour dayeventfeaturingwineseminars,tastings, livemusic,shoppingandmuchmore. www.blueridgewinefestival.com24 Big Bottles & Blues Partyunderthestarswhileenjoyingsample selectionsfromover50winemakers!Mingle withthevintnerswhileenjoyinglivemusic andfinecuisinewithalocalflair. www.charlottewineandfood.org
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UptowninstitutionRí Rá,guttedbyafirelastMay,isfullyrestoredandopenforbusiness.BesuretocheckthemoutforSt.Patrick’sDay.704.333.5554 • www.rira.com
through the grapevine
26
scene around town
a family affair at crü wine shop
pre oscar night at mez
lefttoright:MarkMathisofFoxNewsRising,PoliticsDaily
columnistMaryC.Curtis,CarltonHargro,Creative Loafing editor
"
" cru tasting at del frisco’s steakhouselefttoright:JanCameron,WBTVNewsanchorPaulCameron,Dr.JohnMooreofCharlotteGastroenterology,SteveBurnswithAccenture
wine tasting at dean & deluca
lefttoright:AmieDillon,BevHolland,LindaSeligman,
RandyMurray" " anderson conn valley vineyards dinner at
terra restaurantlefttoright:MargaretBarryofReidsFineFoods,AndersonConnValleyPresident/FounderVanPotts,TerraownerThierryGarconnet,WoodFrench,DionysusWine
girls night out— nobles restaurantlefttoright:DeePeterson,
KarenNobles,CherylLittlefield
"
"
lefttoright:CharlesWilson,HillaryWatsonHolleman,RobinWatson,PennyPapanastasiou,DinoPapanastasiou(notpictured:MartyWatson)
dOnnA Bise
34 www.ep icureancharlottefoodandwine.com vo lume 2 • i ssue 2 ��ep icurean char lo t te food & wine March • a p r i l 2 0 1 0
36 March • a p r i l 2 0 1 0 ep icurean char lo t te food & wine ��vo lume 2 • i ssue 2 www.ep icureancharlottefoodandwine.com
local flavor
bring your taste buds out of hibernation with two spring recipe ideas
ingredients:•112oz.cancannellinibeans•1smalltomato,finelydiced•¼cupwhiteonion,finelydiced•¼cupfreshItalianparsley,chopped•¼cupfreshbasil•¼cupextravirginoliveoil•1tbsp.lemonjuice•1tbsp.whitebalsamicvinegar•pinchredpepperflakes•seasaltandpeppertotaste
cannellini bean saladpasta & provisions
ingredients:•212oz.canschickpeas, drained•3clovesgarlic•½yellowonion•½bunchcilantro
•1tsp.cumin•½tsp.bakingpowder•¼cupflour,plussome fordredging•saltandpeppertotaste
falafel appetizergood food on montford
dilworth/ southend
The Common MarketTheCommonMarketisyourstopforeclectic,neighborhood convenience. A moderntwiston thegeneralstore,TheCommonMarketoffers freshdelisandwiches,coldbeer,knicks&knacksandagreatselectionofwineforeverypricerange.704.332.7782 • www.commonmarketclt.com
East Boulevard Bar & GrillFocusingongreatfood,serviceandcolddrinks,EastBoulevardBar&Grillhasremainedafavoritespotforcustomersofallagesforalmost25years.704.332.2414 • www.ebbandg.com
Lebowski’s Neighborhood Grill LocatedintheheartofDilworthonEastBlvd.,Lebowski’shasquicklybecometheplaceforfriends,familyandneighborstomeet, offering an array of salads, sand-wiches, burgers and dinner specials aswellasgoodwineandcoldbeer.704.370.1177 • www.lebowskisgrill.com
The LibertyThisAmericanGastropubfeaturesanaffordablemenu,20craftbeersontap,30winesbytheglassandCharlotte’smostcomfortablebar.Jointhemforlunch,brunch,dinner,latenightorin-between.704.332.8830 • www.thelibertycharlotte.com
Solé Spanish GrillAtouchofOldSpainawaitsyoujustminutesfromUptown.Relaxafterworkwithanarrayoftapasandsangria,orsettleinforafeastofsteaks,chickenandfreshseafoodaccompaniedbyabottleofRiojafromtheirexcellentwinelist.704.343.9890 • www.solespanishgrille.com
Zen Asian FusionEnjoyatastysamplerofdishesfromtheFarEast,withsmatteringsofThai,Viet-nameseandChinese,andsomeentirelyoriginalcreations.Fromthetapas,soupandsalads,totheZenwinelist,they’llbesuretoreachyourtastebuds.704.358.9688 • www.zenasianfusion.com
uptown
Reid’s Fine FoodsThisupscalegrocerywithaprepared-foodsectionboasts lunchanddinnerwithhotmeals,sandwiches,sushi,saladsandmore,aislesofwinesandspecialtygroceryitems,spaciouspatio,sinfuldessertsandregularwinetastingsandcookingclasses.704.377.1312 • www.reids.com
plaza/ midwood
The Common MarketTheCommonMarketisyourstopforeclectic,neighborhood convenience. A moderntwiston thegeneralstore,TheCommonMarketoffers freshdelisandwiches,coldbeer,knicks&knacksandagreatselectionofwineforeverypricerange.704.334.5991 • www.commonmarketclt.com
LuluLulu has everything a restaurant freakcouldwant:aplayfulmenu,ingredientsthatspanheirloomhistoryto‘say-what?’novelty,funky-but-not-too-funkydecor in funky-but-not-too-funky location. Itevenhasapricerangetoaccommodatejustaboutanyone.704.376.2242 • www.luludinewine.com
university/matthews
Total Wine & More–MatthewsThewinesuperstoreoffersahugeselectionoffinewinesatdynamiteprices.Choosefromeverydaywinesorsomeof thewineworld’smostreveredlabels.Manyselectionsofbeersandgift itemsarealsoavailable.Tastingsandclassesareoffered.704.849.2022 • www.totalwine.com
Total Wine & More–UniversityThewinesuperstoreoffersahugeselectionoffinewinesatdynamiteprices.Choosefromeverydaywinesorsomeof thewineworld’smostreveredlabels.Manyselectionsofbeersandgift itemsarealsoavailable.Tastingsandclassesareoffered.704.714.1040 • www.totalwine.com
park road/woodlawn
Good Food on MontfordWithafocusontheextensiveuseoflocalandorganicproductscombinedwithcom-fortablyhumbledécor,theresultcanonlybedescribedasGoodFoodonMontford.704.525.0881 • www.goodfoodonmontford.com
Portofino’s Italian RestaurantContinuouslysearchingforthemostorigi-nal,oldItalianrecipesPortofino’stirelessdedicationtofindingthefinestingredientsisatributetotheItalianheritage.704.527.0702 • www.portofinos.us
Total Wine & More–Park RoadThewinesuperstoreoffersahugeselectionoffinewinesatdynamiteprices.Choosefromeverydaywinesorsomeof thewineworld’smostreveredlabels.Manyselectionsofbeersandgift itemsarealsoavailable.Tastingsandclassesareoffered.704.295.9292 • www.totalwine.com
nodaAmélie’s French BakeryOpen24/7foryourFrenchconnectiontopastriesandmuchmore.704.376.1781 • www.ameliesfrenchbakery.com
ripe for the picking
Drainandrinsebeansincoldwater.Tosstogetherwithallingredients,carefulnottocrushthebeans.Bestservedthenextday.
Servesfour.
Combinegarlic,onionandcilantroinafoodprocessor.Puréeuntilfinelychopped.Remove fromprocessorandsetaside.Add drained chickpeas. Purée chickpeas, scraping downsidesofbowlifnecessary(shouldhavesomepiecesnotfullypuréed). Strain as much excess liquid from the onion mixaspossible,thencombineallingredients.Form½inchthickpatties.Dredgeinflourandpanfryin¼inchoilordeepfryuntilgoldenbrown.Placeon topof choppedsaladofequalpartsredonion,tomatoandcucumberwithadashoflemonjuiceandTabasco.TopwithGreekyogurt.
38 www.ep icureancharlottefoodandwine.com vo lume 2 • i ssue 2 ��ep icurean char lo t te food & wine March • a p r i l 2 0 1 0
Volume 21, Issue 5 — Say you saw it in Estates & Homes of Metro Charlotte — www.metro-charlotte.com — 45
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7822 Fairview RoadCharlotte, NC 28226704.364.5755 barringtonsrestaurant.com
Good Food on Montford 1701 Montford Drive Charlotte, NC 28209704.525.0881goodfoodonmontford.com
Committed to LocalCommitted to Independence
Committed to Excellence
A Charlotte Tradition...
New in Town...
A Moffett Restaurant Group, LLC
AT YOUR SERVICESINCE 1928.
REID'S [email protected]
704.527.2669
REID'S [email protected]
704.377.1312
REID'S WINE [email protected]
704.377.1312
7th Street Station225 E. 7th Street
Charlotte, NC 28202704.377.1312
www.reids.com
Whether it’s providing fresh groceries, fine wines, unique
gifts or flavorful catering, Reid’s has been serving
Charlotte with our old-fashioned commitment to service and style for more
than 75 years.Let us know how we can be
at your service.
midtown/myers park
Deejai Thai RestaurantEachdishatDeejaiispreparedwithfreshingredientsbyThaichefsusingrecipespasseddownfromgenerations.WineandbeeriscarefullyselectedtocomplimentthespicesandsaucesinThaifood.704.999.7884 • www.deejaithai.com
Pasta & ProvisionsCharlotte’sprimoItaliangourmetfoodstorefeatureshomemadepasta,sauces,oliveoils,importedanddomesticcheeses,etc.andahugeselectionofItalianwines.704.364.2622 • www.pastaprovisions.com
Terra RestaurantThisintimatebistro’scasualatmosphereisperfectfordiningwithfriends,co-workersandfamily.Thecreativemenufeaturesawidearrayofgreatselections,alwaysmadefromthehighestqualityingredients.704.332.1886 • www.terracharlotte.com
Vivace Italian TrattoriaTakingitsnameandcuefromtheItalianwordmeaning‘lively,’VivaceintroducesamodernconvivialItalianrestaurantinastylishsetting.704.370.7755 • www.vivacecharlotte.com
southpark
BaodingUniquely modern Chinese cuisine and amenu that combines the best of the oldtraditionsarecomplementedwith today’sfresh ideas. Specializing in seafood, softshellcrab,beef,chickenandpastadishes,aswellasmanyhealthconsciousitems.704.552.8899 • www.baodingsouthpark.com
Barrington’s RestaurantBruceMoffettbringsculinarysophisticationto the area with his highly imaginativecuisine. Meals are served in an intimateatmospherebyskilledserverswhoknowthewinelistaswellastheydotheirownnames.704.364.5755 www.barringtonsrestaurant.com
Brio Tuscan GrillBrio offers its guests ‘La Dolce Vita.’ Thefoodisallsimplypreparedusingthefinestandfreshestingredients.Themenu’sempha-sisisonprimesteaksandchops,homemadepastaspecialtiesandflatbreadspreparedinanauthenticItalianwood-burningoven.704.571.4214 • www.brioitalian.com
Café Monte French BistroThisFrenchbakeryandbistrohasadelec-table dish for everyone, offering Frenchfare along with freshly baked Artisanbreads,paindecroissantsandcrêpes.Openeverydayforbreakfast, lunchanddinner.704.552.1116 • www.cafemonte.net
Dolcetto Wine RoomDolcettoWineRoomischicandtrendy.Enjoywinesbytheglassorbottle,alongwithartisanalcheeses,appetizers,desserts,saladsandsandwiches.Outdoorpatioseat-ingistheplacetowatchthecrowds.704.295.1111 • www.dolcettowineroom.com
The Wine Shop at Foxcroft AmostenjoyablewinelearningandwineshoppingexperienceawaitsyouatTheWineShopatFoxcroft.EnjoyaglassorbottleofwinewhileyousnackongreatfoodpreparedbyChrisZion.704.365.6550 • www.thewineshopatfoxcroft.com
Zebra Restaurant & Wine Bar Zebraoffersaworld-classdiningexperience.From their 800-bottle wine list and fourdiamondaward-winningservicestaff,totheàlacarteandnightlygastronimiquegrandtastingmenu,ZebraconsistentlydeliversthebestCharlottehastooffer.704.442.9525 • zebrarestaurant.net
lake wylie/fort mill
The Wine Shop at RiverGateTheWineShop’snewesteditionoffers40winesbytheglass,150beers,andlunchanddinnermenussevendaysaweek.Greatpatiotoenjoyfood,friendsandsipgreatwinesorcoldbeer.704.831.9000 www.thewineshopatrivergate.com
ballantyne/stonecrest
The Blue TajLocatedinBallantyneVillage,TheBlueTajissiblingrestauranttoCopperRes-taurantinDilworth,andwilloffereclec-tic,modernIndiancuisine.704.369.5050 • www.dvinewinecafe.com
D’Vine Wine CaféCasual,relaxedenvironmentwithtwoseparateloungeareasfeaturing35winesbytheglassandover500winesforretail.Menuisfocusedongourmetsmallplatesatreasonableprices.704.369.5050 • www.dvinewinecafe.com
Johnny’s Red BowlFeaturingafull-servicebarandAsian-inspireddishes,eachdishishandcraftedandpreparedwiththefinestandfreshestingredients.Boastsacreate-your-ownstir-frybarandaward-winningSushibar.704.814.7777 • www.redbowlusa.com
Miró Spanish GrillEnjoyfavoriteslikepaella,sangriaandSpanishwinesatthisbustlingStonecrestestablishment.Thisrestaurantismeantforthosewhoenjoylifetothefullest.704.540.7374 • www.mirospanishgrille.com
Rudy’s Italian Restaurant & BarThisneighborhoodItalianrestaurantboastsacasualatmosphere,friendlypricesforfoodandbarandgreatfood.704.544.4949 • www.rudyscharlotte.com
huntersville/ mooresville
Total Wine & More– HuntersvilleThewinesuperstoreoffersahugeselectionoffinewinesatdynamiteprices,fromeverydaywinestosomeof theworld’smostreveredlabels.Avarietyofbeersandgift itemsarealsoavailable.Tastingsandclassesoffered.704.895.6115 • www.totalwine.com
The Wine LoftAmongthebestambiance&socialenviron-mentintheLakeNormanarea,theyhavegreatpatioonwhichtorelaxandenjoytheday.Featuringwines,BloodyMary’s,mimosasandsangriasbythecarafe,andasummertimelunch/brunchmenu.704.664.3230 • www.thewineloftmooresville.com
w w w. L e b o w s k i s G r i l l . c o m1524 East Blvd Charlotte, NC 28203 704-370-1177
7 Da y s a We e k 11:00 am - 2:00 am LOCALLY OWNED & OPERATED
FIVE kinds of NachosSIX more Signature Burgers
French Bread PizzasNEW Signature Sandwiches
S
NTry Our N
ew
Menu Ite
ms!
TEN Signature White Russians
& Martinis
The Neighborhood Grill That Truly Abides!
FIVE ki dw
T
The Neighborhood Grill That T
Unique Wine SelectionsqVariety of Craft Beers ON DRAFT & BOTTLEyAward Winning Buffalo Wings
Family Friendly Atmosphere
Street-sideCovered Patio
S l tiDaily Specials
45 wines by the glass. 400 by the bottle.Daily Drink specials. no corkage fee.
half-price appetizers Mon-fri 4:30-6:30
4625 Piedmont Row Drive, Suite 1115D, Charlotte
704-295-1111 DolcettoWineRoom.com
4720 Piedmont Row Drive | Suite 150 | Charlotte, NC 28210 | phone: 704-571-4214 or 888-45-BRAVO | www.BrioItalian.com
545-b providence road • charlotte, nc 28207www.terracharlotte.com • 704.332.1886
TERRA
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