adventures in fine chinaanswer the call of fall fruitsprepare your lawn for winter this fall

il boscofine dining in davidson

september • october 2011

in each issue

06 ripe for the picking beerandwinepicksforthefall

08 juicy morsels pasta:theworld’sfavoritecarb

10 seats & eats boardwalkbilly’s:goodfood withouttheattitude

12 profiles of passion cafémonte:asimpleandpure approachtofoodandsuccess

13 uncorked cellarsinthecity:storing andagingwine

33 places to go, people to see acalendaroflocalevents

34 scene around town checkoutwho’sbeenoutandabout

36 local flavor savorysensationsforthecoolerdays

37 the juice hotspotsinandaroundtown

14thelongroadtochina

26 ilboscoristorante&bar:italianfinediningindavidson

18 thefruitsoffallarecalling

22prepareyourlawnforwinterthisfall

contents

The Best Wines on Earth.The Lowest Prices Anywhere.

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�volume � • i ssue 5 www.epicureancharlotte.com

� september• october2011 ep icurean char lo t te food & wine �vo lume � • i ssue 5 www.epicureancharlotte.com

TRIVIA Tuesdays @ 8pmBring your team

1/2 OFF WINGSWednesdaysBest on the Blvd

ACOUSTICThursdays @ 8pmNever a Cover

$4White RussiansEVERY DAY

LebowskisGrill.com 704.370.1177

1524 East Blvd. Charlotte

ripe for the picking

James Porter of Total Wine & More is enjoying the 2007 Balance by Heath Dolan Red Field Blend.Bottle $17.99

Toutedasoneofagrowinghandfulof“biodynamic”wines,Balance’sbouquethintsofdarkfruitslikeblackberriesandplumsalongwithatouchofearthandoak.Jammyonthepalate,itsflavorsblendbeautifullywiththoseofraisin,driedplumandcinnamon.Whatistakeninonthenoseisconfirmedonthepalate.

Sean McCormack of Johnny’s Red Bowl Restaurant is bragging about the Umani Ronchi Medoro Sangiovese 2009. Glass $10.00; Bottle $30.00

Rubyredincolorwithviolettints,theUmaniRonchi’sbouquetiscleanandintensewithpredominantnotesofblackberry,plumandredfruits,notforgettingitsnaturalinclina-tiontofloralovertones.Fullinthemouth,withbalancedstructuralcomponents,it’sdry,softandfull-flavored.Don’tforget,bottlesofwinearehalfpriceeveryday!

Terry Miller of D’Vine Wine Café is sipping on the 2008 Anglim Winery Pinot Noir, Fiddlestix Vineyard. Bottle $23.99

Boastingintensenotesofblackcherry,blackraspberry,violetsandspice,thisredisdarkincolorandfragrance.Aged17monthsin100percentFrenchoakbarrels,itpairswellwithrich,drycheeses,salmon,gamepoultryandporkroastorribs.Terrysays,“ThiswineisKillerwithacapitalK!”

James Jenkins of Boardwalk Billy’s Raw Bar & Ribs is drinking the 2009 Simi Sonoma County Chardonnay. Glass $8.00; Bottle $30.00

Brilliantlyclearstrawincolorwithshadesofgoldthroughout,thenoseonthiswineissimilarlyexpressive,withbrightnectarine,peach,apple,orangeblossomsanddelicatespicesalongwithhintsofsmokytoastedoak.It’swell-definedonthepalatewithsupremelybalancedandforwardflavorsandboastsadelicateandlightfloraltouch.

Jai Budsri of Deejai Thai Restaurant is enjoying the 2010 Big House White. Glass $7.00; Bottle $25.00

Thiscaptivatingblendofaromaticwhitewinesboastsanosethatcarriesthevibrancyofspringinadditiontowhiteflowersandlycheefruitthatsurroundthesenses.Thepalateopensuptotropicalfruits,driedapricotandwhitepeaches.TheBigHouseWhitefinishesstrongwithacleansingcitruszestthatlingers.

Chuck Barger of The Common Market is really excited about The Climber Cabernet Sauvignon and its new packaging.Pouch $14.99

Veryeasytocarry,portableandunbreakable,thisCabernetSauvignonisalivewithblackberryjam,plumandblackcurrantflavors.Withalush,softfinishandlotsofpersonality,it’saperfectcompanionforyourfavoritefoods.

Victoria Spangler of Pasta & Provisions says Michele Satta Costa di Giulia is one of her absolute favorite wines. Bottle $20.99

This65percentVermentino,35percentSauvignonfeaturesasunny,amber-goldcolorandpeachy,floraltonesonthenose.Withagoodweightandstructure,it’sallcurves,noangles.It’slongonthefinishwitharatherappealing,slightlybitterherbinessanddelicious,sweetfruit.

Alan McWhirter is talking up the Kings Ridge Oregon Pinot Noir 2009.Bottle $16.99

PinotNoirsaregreatinthefallbecausethey’renotasheavyasaCabernetbutarecrispenoughforstillwarmnights.Thenoseonthisoneisloadedwithrichdarkcherry,plumandtoastedhazelnuts.Theseinvitingaromasseam-lesslyconnecttothesmooth,richmouthfeel,filledwithfreshlypickedblackberryandplumflavors.Thewineisloadedwithfruit,whichextendsintoalongfinishwithfinetannins.

Thierry Garconnet of Terra Restaurant will be enjoying the Domaine des Gerbeaux 2010 Mâcon-Solutré on his patio this fall. Bottle $45.00

This100percentChardonnayisveryfreshandstillatouchleese,butshowspeachandmelonnotes.Amineralwinewithagreatexpressionoffruit,itfeaturesdepthandbalancewithacitrustwingeonthefinish.

“Your Escape from the Everyday”™

Voted Best of the Best

Brunch By Charlotte Magazine

Café Monte French Bakery and Bistro is known for offering affordable, high quality French fare, exquisitely prepared to order. Classic French country favorites served all day include fresh pastries, salads, sandwiches, quiches and crêpes as well as a full breakfast menu. In addition, enjoy our bistro service, featuring mussels, steak and pommes frites, rotisserie chicken and other specialties served in a casual and comfortable European setting.

Café Monte French Bakery and Bistro’s commitment to using only the highest quality ingredients served fresh at an exceptional value for our customers makes quality French food accessible to all. Bon Appétit!

Brunch, Lunch and Dinner : : Catering : : Bakery : : Patio Private Dining : : Bridal Showers : : Rehearsal Dinners

On- and Off-site Catering : : Breakfast MeetingsMon - Thur 9am - 10pm : : Fri & Sat 9am - 11pm : : Sun 9am - 3pm

www.cafemonte.net : : 6700 Fairview Road Allen Tate Building at Phillips Place : : 704.552.1116

Locally owned and operated since 2007

Kirk Weaver of Lebowski’s Neighborhood Grill is enjoying the Wither Hills 2010 Sauvignon Blanc on his patio for the cool fall weather. Glass $7.00; Bottle $24.00

Anaromaticwineboastszesty,citrusandgrapefruitflavorsandasmokyfinish.ThisSauvignonBlancisdistinctivelyMarlboroughinstyle,wherethecoolclimateandextendedgrowingseasonallowthegrapesnotonlytoripenfully,butalsotoretainfreshness.EnjoyhalfpricebottlewineseveryMonday.

Eddie Fahmy of Presto Restaurant Bar & Grill is really excited about the Pog Mo Thoin red wine. Glass $7.00; Bottle $28.00

AblendofCabernetSauvignon,SyrahandabitofMalvasia,thisisasaucyandspicyred.Anexcellenttastingandfunblend,it’saneasydrinkingredwinethat’ssmoothandfullofberrieswithahintoftanninsandjustenoughoaktomakethisagreateverydaywine.

Monte Smith of Café Monte French Bistro & Bakery is relaxing with the 2010 Château Bonnet Blanc on his patio this fall.Glass $8.00; Bottle $28.99

VibrantaromasoffreshAsianpear,sweetcitrusandjasmineblossomjumpfromtheglassesofthiswhiteblend.ThenoseleadstoarefreshingpalatewithdistinctFuméBlancflavorsofjuicyfruitandfloralnotes.TheadditionofSemilliontotheblendaddsasweetredappleflavortothisrefreshingandcrispwine.Thefinishislongandcleanwithalemonzestnote.

� www.epicureancharlotte.com vo lume � • i ssue 5 �epicurean char lo t te food & wine september• october2011

juicy morsels

pasta: the world’s favorite carb

ggs,water,flour,salt.Foursimpleingredients.Whoknewthishumblecombinationwouldcreateoneof

thetastiestandmostnourishingcreationsknowntoman:pasta.Almosteverycultureyoucanthinkofincorporatessomeformofpasta,theItalianwordfordough,intotheirdiet.Whether it’s inasteamingbowlofPho,sweetandsavoryPadThaioraheapingplateofspaghetticarbonara,pastaisbelovedbyall.

Nutritionally, it’s a powerhouse, providing instantenergy through carbohydrates and—when made withwholewheatflour—extradietaryfiberaswell.Becauseofthefoursimpleingredients,it’salsoaneconomicalwaytofeedalargegroupofpeople.

Thehugepopularityofpastadishescomesnotfromthefactthattheymayincludeexoticandextravagant ingredi-entsbutbecause,withexperience,care,properseasoningandtruepassion,theendresult isaculinarymasterpiecethatissimplyirresistible.

TommyGeorge,ownerofCharlotte’sspecialtypasta

shopPasta&Provisions,knewthisandturnedhis loveofpastaintoacareer.Byusingtopqualityingredientstocreate interestingflavorsanddemandingthebestpasta-makingmethods,Georgewasable tofillaniche inourcitythatwaslongoverdueandintroduceCharlottetothedifferenceoffresh pasta.

Pasta&Provisionshasbeencraftingthehighestqualityfresh pastas in assorted shapes and sizes for almost19 years now. We’re not talking about your boring oldplainspaghettieither.Flavors likegarlicandrosemaryand argali and black pepper are among the many thatelevatesaucesandcreatefeelingsofcomfortandnostalgiaintheheartsofcustomers.Infact,theflavorcombinationsyoucangetfrompasta/saucecreationsareprettylimitless.Roastedgarliclinguiniislovelywhenstir-friedwithbroccoli,beansprouts,carrots,soysauceandalittlebutter.Chilledlemonpepperspaghettiwithfreshbasilpestoandsautéedshrimpisapicnicstaplethatissuretoalwaystastefreshandbright.Andforthosedayswhennothingelseisgoing

e

by victoria spangler

tocutitbutagiantplateoffettuccinialfredo,whynotaddaspecialtouchbyusingwildmushroom-flavoredfettuccini.Even if you don’t have a culinary palette adventurousenough to rival that of Andrew Zimmerman, fret not.Becausefresh,evensimpleegg(plain)flavoredpastawillknockdriedsupermarketpastaoutof theparkonbothtasteandtexture.

Ifyou’veneverexperiencedfreshpasta(hint,itdoesn’tcomeinthedrygoodsaisle!),you’remissingoutononeoflife’smostgloriouspleasures.Firstofall,thetextureoffreshpastaissolightandtender,notatalldenselikemanydriedpastas.Ithasresiliencebutisn’toverlychewy.

Freshpastacantakeaslittleas45secondstocook,and,ingeneral,takesonethirdthetimetocookasdrypasta.Inadditiontothosebenefits,freshpastaismoreporousthandrypasta,sonaturallyitholdsontosaucesbetter.

But thebestpartof freshpasta isn’t theconvenienceoreventhetexture,it’stheflavor.It’samazinghowsome-thingsosimpleandmildcanbesoscrumptious.

Tryitoutforyourself,andyou’llfindthatfreshpastaisflavorfulenoughtoeatwith justoliveoilandsaltandpepper,somethingIshudder to thinkofdoingwithboxpasta. It’samazingwhat four little ingredientscan turninto.Tobestappreciatefreshpasta,onemustknowwhatstepsoccurbetweenrawpastadoughandabigbowlofspaghettiandmeatballs.

Thereare twomainways tomakepastadough.Themethodpreferredbymanypastamakersandeatersalikeistherolledorlaminatedmethod.Inthismethod,mixeddoughispassedbackandforththroughaseriesofrollersthatcarefullythinoutthedoughtoanydesiredthickness.Thisstepiswherethefreshpastagainsitsresilienceandstrength.Whentheproperthicknesshasbeenachieved,thepastaisthencutintosheets.

The other pasta making method is known astheextrudedmethod.Inthismethod,ascrew-likemech-anism pushes mixed pasta dough down a barrel andthroughanextruderknownasadie.Thediehasdifferentsizedholesonit,whichcreatedifferentpastawidths,i.e.spaghetti,linguini,etc.Becausethereisalotofpressureandheatappliedtoboththepastaandthepastamachinein theextrudermethod,water isoftenused tocool themachineandthepasta itself.Thenoodlesbasically takeabeatingbefore they’veevenbeen formed,and this isevident in thequalityof theproduct.Needless tosay,atPasta&Provisions,therolledmethodisthecurrentpastamakingsystem.

Nowthatyouknowmoreaboutpastamakingmethodsandyou’redyingtotryfreshpasta,popintoyourfriendlyneighborhoodpastashopandlettheknowledgeablestaffatPasta&Provisionsinspireyoutocreateyourownpastamasterpiece.Onceyougofresh,you’llnevergoback!E©

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10 september• october2011 ep icurean char lo t te food & wine 11vo lume � • i ssue 5 www.epicureancharlotte.com

boardwalk billy’s good food, without the attitude

by laura dobson images by ashley blake summerlin

hen you enter Boardwalk Billy’s Raw Bar &Ribs in Dilworth, you are just three feet from

Margaritaville,accordingtoasignpointingtothebarinthisbeach-themedeatery.AfterenjoyingagreatBilly’smeal,you’ll feel somuch likeyouwereat thecoast thatyou’llexpecttosteprightoutontothebeachwhenyouleave.

Boardwalk Billy’s, named for the animated pelicanyou’ll findhidden innearlyeveryphotohangingon thewalls,musthavebeendecoratedbyabeachbumgonewild.Surfboardsandabluebeachcruiserbicycle,drapedwithanavy-and-white-stripedbeachtowel,aresuspendedfromtheceilingalongside14TVs.

Thewalls,hungwith flip flopsandnautical flagsandpaintedtolookliketheocean,makeitseemasifyourtablemightbestruckbyawaveatanymoment.AnoldJimmyBuffetalbumhangsnexttoashelfwithavasefullofshellsandasignthatpointsdownthehall“Tothepoopdeck.”

Jeff Van Dyke, majority owner and originator of theBilly’s concept, smilesasheadmits tobeing thatbeachbum. Wearing a Brixx polo shirt, instead of the pair ofbaggies you might expect, Van Dyke says, “I own anoyster bar because I love the beach, and I own part ofBrixxbecauseIlovepizzaandbeer.”

Van Dyke graduated from the University of SouthCarolinawithadegreeinmarketing.Heknewhewantedtobeinbusinessforhimself,butwasn’tsurewhattypeofbusiness.Hestartedbartendingat the formerMoxie’s,eventually moving into management. He’s been in therestaurantbusinesseversince.

Whatdoeshelikeaboutit?“It’sdifferenteveryday. It’shigh-risk,high-reward. I

enjoy thechallengeof it,”VanDykesaid. “And I like toown restaurants that I’d like togo to.That’swhy I likecasual,laid-backplaces.”

You can’t get much more laid back than Billy’s—beprepared togetyour fingersdirty. It’sgreat to startoutamealwithabowlofBilly’ssignaturecrabconqueso,adeliciousblendofspicycheesewithchunksoffreshcrab,oneofJeff’sfavorites.OtherstartersincludeBuffalowingsandshrimp,bothservedwithyourchoiceof10 sauces.Thewings,votedbest inCharlotte,are fresh,not frozen.Billy’schickenfingersarealwayshand-breaded.

Another of Jeff’s favorites, Mexican food, is evidentinsomeofBilly’sotherofferings—guacamole,chipsandsalsa, sloppy nachos and fish tacos, made with eithershrimporblackenedmahi, area fewof thesouth-of-the-borderchoices.¡Muydelicioso!

Billy’sweekdaylunchspecialsareagreatdeal.Forjust$6,$7or$8,pickfromsandwiches,burgers,salads,wrapsand more with your choice of sides. Check out Billy’sforbrunchand latenight too—thekitchenserves fried

seats & eats

w pickles,oystersonthehalf-shell,Buffalowingsandmorenightlyuntil2a.m.

Other dishes and sides are a reminder of Billy’sSouthern roots—Lowcountryboil, friedgreen tomatoesandshrimpandgrits.Thestone-groundgritsare locallysourcedfrom100-year-oldLinney’sMillinIredellCounty.OrtrytheBFW,aplatteroverflowingwiththehalf-poundboardwalkcheeseburger,fivewingsandfries.

Youcan’ttalkaboutBilly’swithoutmentioningtheribs.Marinatedovernight inadryrub,thensmokedin-houseand finished on the grill, these baby backs are tenderandsmoky.Theribscanbeservedaloneorwithwings,EasternCarolina-styleBBQorcoconutshrimp.

Don’tleavewithoutadishofthefrozencustardoftheday.Madefresh,in-housedaily,youdon’twanttomissoutonthisfrozentreat.

Billy’sisknownforitsgreatdrinkspecialstoo.Mojitosaremadeusing theauthenticCubanmethod,with fresh-pressed sugarcane. Margaritas are prepared fresh withtop-shelf tequilas andhouse-madesourmix.Fishbowls,60-ouncedrinksmadefortwo,comeinmanyflavorsandhave funnames likeBlueHippie andSexon theDeck.Single-barrelbourbonsarejust$6.50,orsampleaflightofthreepremiumbourbonsfor$8.50.

You’ll findthesamedeliciousfood,drinksandlaid-backatmosphereatBilly’sother locations, includingtheoriginallocationinUniversityPlace,whichhasbeenopensince1998.Besidesthegreatfood,it’sknownforitslargepatiorightonthewater.There’sanotherBilly’sintheCrownPointarea.

Onepopularmenu item,aplatterpiledhighwithE-Zpeel shrimp,Alaskansnowcrab legsandoysters-on-the-half-shell,eithersteamedoron ice,sumsupBilly’s in itsname:Billy’sBeachParty.

“That’sreallywhatBilly’sisallabout,”saysVanDyke.“Everydayisabeachparty.It’saboutgoodfoodwithnopretentiousattitudes.Comein,relaxandhavefun.”

AndVanDykedoeshave fun. Inhis spare time,andmaybetokeepoffthepoundsfromeatingthegreatfoodserved inhis restaurants,hecycles, ridingwithagroupoffolkseverySunday.Hiscyclingteam,MojoRiding,hasridden in the24HoursofBooty ride inMyersPark forthepastsevenyearsorso,raisingmorethan$300,000fortheLanceArmstrongFoundationand theLevineCancerInstitute.TheteamalsoridesintheMSBreakawaytotheBeachrideeveryyear.

Someday,VanDykemay just rideoff into thesunset,headedforhisownprivatebeachparty.

“Oneof thesedays I’mgoing tobuya sailboatorgoopen a little bar in the Caribbean,” he says. Until then,you’ll findhimhangingoutatBilly’s,enjoyingthe jerkedchickensandwichwiththedrinkspecialoftheday.E

boardwalk billy’s raw bar & ribs1514 east boulevard • charlotte

704.332.9292 • boardwalkbillys.com

12 www.epicureancharlotte.com vo lume � • i ssue 5 1�ep icurean char lo t te food & wine september• october2011

café monte a simple and pure approach to food and success

w

profiles of passion

by bea quirk

henMonteSmithopenedCaféMonteFrenchBakery&Bistro inApril 2008,hisgoalwassimple: take

the‘haute’outofFrenchcuisinetocreate“acasualFrenchcaféwithahome-cookingstyle.”

Byrespondingtocustomerpreferencesandshowingawillingness toevolveandchange,SmithhascreatedabitofFrance in themidstof theSouthParkareaandcreateda neighborhood eatery that is warm and welcoming.Located at 6700 Fairview Road near Phillips Place, it isnow directly accessible from Sharon Road through theadditionofanewtraffic lightnear theWholeFoodsstorenowunderconstruction.

“We’vebecomeanenduringinstitutionintheneighbor-hoodthroughanorganicprocess.Welookatourspace,ourpeopleand theneighborhoodandask, ‘What isneeded?’”saysSmith,aserialrestaurateurwhopreviouslyworkedinmanagementatThePalmandQuailHollowCountryClub.“We also serve traditional recipes that have endured forages.Thefuturelooksgood.”

Thebistrobeganwithastrongemphasisonbreakfastandlunchofferings,andaddedanelegantdinnermenuwithanextensivewine listwhen thedemand for itgrew.Thebarwasexpanded,and thebakerywasbrought in-house.“It gives us another opportunity to shine,” Smith says.“It isanessentialpartofourbusiness.”

Recently, live music has been added on Friday andSaturday nights, and the café also holds monthly winedinners that featurenot justFrenchwines,but alsoonesfromall around theworld.Theeateryhasalsobecomeapopularspotforshowersandbirthdayparties.

“Our business is heavily driven by the female demo-graphic,whether foreatinghere forpersonalorbusinessreasons,”Smithcomments.“Andatnight,theyreturnwiththeirhusbandsorboyfriends.”

Lunchtimefavorites includequiches,omelets,chickensaladcroissantsandcrêpes,whileChefBenPhilpottshowsoff his classical training with dishes such as Beef Bour-guigonne and Trout Amandine, plus daily ‘ChalkboardSpecials.’

“Hisdishesaresimpleandpure—heletsthefoodspeakforitself,”Smithsays.

Smithcredits the successof thecafénot just toChefPhilpott,but also tohisentire staff,manyofwhomhavebeen with him since the restaurant’s start. Among themisMichellePafford,who joinedCaféMonteasawaitressandworkedherwayup togeneralmanager. “I amsuperpassionateaboutthisplace,”shesays.

Smithalsocreditshispatrons.“Localcommunitysupporthashelpedusstaystrong,andwearepositionedtogrow.Infact,wearelookingtoexploreoptionsinothermarkets.”

Café Monte is open from 9 a.m. to 10 p.m. MondaythroughThursday,9a.m.to11p.m.FridaysandSaturdaysand9a.m.to3p.m.onSundays.

C’estsibon.E

l to r: owner monte smith, chef ben philpott, gm michelle pafford

cellars in the city storing and aging wine

aby nikitas magel

ging a good wine is like investing in a low-risksavings bond: the return on that investment is

roughly proportional to the length of time you put itaway. Though just as so, few of us actually put awaymoney thatway,andscarcelyanyone(in thiscountry,atleast)storeswineforthelonghaul.Butifyou’rewill-ingtopayafewextrabucksonagoodbottlenow,whynotdo the sameona fewadditionalbottles for later?Afterall,aqualitywinewillonlygetbetter,andinmanycases,theimprovementissubstantial.

Cellaringwinecanrangeanywherefromthesimpleapproach of stashing a few bottles at the bottom of acool,darkclosettotheextravagantapproachofplacingthem among the slots of a custom-built walk-in that’scontrolledfortemperatureandhumidity.Italldependsonyourbudgetandtheextentofyourenthusiasm.

My own personal approach is to rent off-site winestorage. Renting a locker in a wine-storing facility ischeaperthanyoumightthinkandencouragesyouto: • Experimentwiththepracticeofagingwine whenspaceand/ormoneyprecludeshaving yourowncellar,and •Bedisciplinedaboutallowingwinetoage,since it’snoteasytocavein(nopunintended) byopeningabottleoutofarm’sreach.

IfyoudoaGooglesearchon“winestorage”inyourarea,you’rebound tofindanumberof these facilities.They tend to be numerous in larger cities, and oftenofferdifferent sized lockersdependingonhowmanycasesyouwanttoputaway.WhileworkingatawineryinNapa, I amassedanumberofgreat single-vineyard

Cabernetsandlearnedfromacolleaguethatwithwinesofthatquality, itwouldbeagoodideatoagethem.

Witha little research, IdiscoveredSubterraneum.It’sinanuglypartofOakland,CA,butthewinesaren’tparticularaboutwhere theysleep,as longas it’s cool,dark, moist and quiet. It’s actually a very nice facil-ityonceyou’re inside. Joe, theproprietor,bought thewarehouseandhad itoutfittedwithclimate-controllingequipmentand thenbuiltwoodenstorage lockers thatherentstothepublic.For$10amonth,Ihavea10-caselocker inwhich Ihavemostly ’97and ’99NapaCaber-netsaging.I thinkthewholething iswellworth it; it’sa steal, in fact.Thereare far fancierestablishments inthe city, Marin and wine country itself that charge alotmore for thatprivilege.Butonceagain, the idea istoputawayyourwines foracoupleofyears,andthengo back to them periodically to see how wonderfullythey’vematured.Theresultcanbesublime!E

Nikitas Magel is a wine writer based in San Francisco, publishing pieces regularly to the online wine magazine Vinterviews.com. He also provides marketing services to the wine industry.

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the long road to

chinaby denise koek

’venever felt100percentcomfortablewithmyfinedishes.I’mmoreofapaper

platekindagal. Imake thatadmissionatgreatpersonal risk—oneofmybrotherswaswiththeEPAand,whenhehearsI’vedevelopedapaper-dependency,he’sliabletodispatchateamofNavySealstokidnapand de-program me. If this article endsabruptly,you’llknowI’vebeenwhiskedofftotheTree-HuggerversionofGuantanamo.

My mother had four sets of china. We displayed

thesedelicatedishesinagracefulwoodencabinetwithglassdoors.Evenduring themostspiritedfights,mybrothersandIwerecarefulnottohurleachotherintothistreasuredpieceoffurniture.Itwasamasterpieceofdomesticity.Itrepresentedcivilizedbehaviorandallthatwasgoodandclassyintheworld.Therewasacalmingairaboutit.Inotherwords,itwastheanti-me.

Muchtomymom’schagrin,Ispenthighschoolinkhakisanddenim.Mymotherwasof thegenerationthat mystically coordinated their every outfit withmatchinghat,shoesandgloves.Momwasprim,properandwellputtogether—shewasthepersonificationoffinechina. Iwasmore likeaplasticplatedecoratedwithcartoons—lotsoffunbutnotexactlyelegant.

WhenmydreamguyandIgotengaged,wetookthetraditionaltriptoMarshallField’sdepartmentstoreandregistered forourownchinaandsilverservice.Afterminimaldebate, (myhubby, likemostmen, ismoreconcernedwiththegrubthantheplate)wesettledonamodernblack-and-whiteMikasapattern—notquitefunky,butsomewhatless-traditional.Itwassophisticatedwithoutbeingclassic and light-weightwithoutbeingdainty.Itwasagoodmatchforourcasualpersonalities,andwe tookgreatpride inowning it.Wealso foundaneffortless,stylishsilverpatternsimilartomymoth-er’s—knives, forks and spoons that curved slightlyto one side at the handle and looked like gentle,shimmeringwaves.

Mymother-in-lawsoonpresenteduswithagorgeous,contemporarychinacabinetthatperfectlycomplementedthedishes:sixfeetofblacklacquerandslenderglass,eachshelfaccentedbysubtlelighting.Itwasoursecondpiece of new furniture and tangible evidence of ourstatusasgrown-ups.WhenIinsertedourdishes,theyshonelikeviolinistsonaconcert-hallstage.

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Oneofmyhubby’scousinsgenerouslygaveusa set of cut-glass stemware to enhance our fine-dining accoutrements. The seriously chic crystalshebestoweduponuswasfarbeyondanythingwewouldeverhavebeenable to affordonourown.Theseweren’tyouraveragedrinkingvessels—theybore a closer resemblance to dazzling diamondsthan lowly mugs. I was instantly possessed by aparalyzingfearofchippingorbreakingthem.

These acquisitions marked the onset of my “DinnerwareDysfunction”andmy“FancyPhobia.”

Iproudlydebutedmyservinggoodsinourchinacabinetassoonas we were wed but exercisedobsessivecautionwhencleaningthemorsettingthetable.Still,Imanagedtoovercomemytrepi-dationanddisplaythemforthreeyears…until thedaywemovedtoCalifornia.

It was my life’s dream torelocate to Los Angeles. As aresult,I’deagerlyanticipatedeveryaspectof lifeontheCoast—everythingexceptwhatthatmovewouldmeanforthoserefinedplatesandballeticgoblets. Iweighedtheprosofexhibitingourtreasuresagainsttheconsofadevastatingearthquake.Aftermuchcon-templation,Ioptedtoleaveourdishesandglasswarebeneaththesink,intheiroriginalboxes,ratherthanunpacking them.For thenext twoyears,wheneverwehadcompany Iperformed the time-consumingritual of unwrapping, dusting and washing everypiece.Ibecameabusboyinmyownhome.

January17,1994,at4:30a.m.,myhusbandandI awoke to a holocaust of noise and motion. TheNorthridgeearthquakeproceededtoliftandsmashevery item in our apartment like a 2,000-poundtoddler angrily hurling toys. For countless hoursthatafternoon,Isweptcrunchy,shatteredglassoffofourcounters,carpetsandtiles.Againstallodds,ourformaldishesandstemwareremainedsafeandintactwithintheircardboardcocoons.

Our lovely display case suffered a different,heartbreakingfate—itcrashedontothefrontroomcouch. Once the worst of the aftershocks hadpassedandwebegan reorganizingourapartmentand reassembling our lives, I asked to remove itfromourlivingspace.Theprospectofhidingsuchabeautiful,sentimentalpiecemademyspousesad.Itwasasymbolofhismother’sloveandamarkofourmaturity.However,Icouldn’tshakethethoughtofmyhusbandorfuturechildrenbeinghitbythatlovelybutlethallyheavycupboard.Followingsomevery emotional discussions, my husband allowedmetomovethetragicallydamagedfurnituretothe

storageshed.Years passed. We moved from our apartment

toasmallhouseandwelcomedtwobundlesofjoy.The arrival of our bouncing baby boys heralded“TheAgeofthePlasticPlate.”Asanyparentknows,childrenaretofinedinnerwareaselephantsaretoSwarovski Crystal. The two things are mutuallyexclusive.For reasons thatsometimesescapeme,weoptedforthekids.

Fastforwardamillionmealslater…Wemovedtoabiggerhouse.Our infantsgrew into toddlers.Weploppedfinger foodsdirectlyonto theirhigh-chairtrays, foregoingpeskyplatters.Our toddlersgrewintoschool-kids.WeservedthemwithcolorfulplasticbowlsandScooby-Dooplates.Ourgrade-schoolersstretchedintohungrypre-teens.Weinvestedinsturdy,attractiveCorelleandfedthemsandwichaftersand-wich.By thedawnof their teenageyears,ourboyshad bypassed the need for dinner service of anykind.Thetimethatelapsedbetweenmyservingthefoodandtheiringestingitwastoominisculeforevena dedicated physicist to measure. Only proprietykeptmefrompouringthecontentsofmyfryingpansdirectlyintotheirupturnedmouths.

Yet, even as the family’s dining style evolvedfrom chaotic to casual, I experienced a naggingurge to use the fine dishes. Maybe I was beingsubconsciouslyinfluencedbythepaperplate-averseghostsofmymotherandmother-in-law.

IfoundmyselfpullingoutthechinaeachPassoverandThanksgiving.Ioccasionallysetthetablewithmy “good stuff” when relatives or friends cameto dinner. I eventually unpacked my dishes andstacked them in a conspicuously empty cabinet.(Inevercouldbringmyself tounpack thecrystal,despite the earthquake latches affixed to everycabinetdoor.)

I try to remember the purpose of this elegantservice.Itisnotmeanttointimidateorfrighteninfor-mal geeks like myself. It’s created to support andcultivate the joyandritualofdining. It is thereforeintendedtonurture,inthepurestsenseoftheword.

IknowthatI’llneverbeascomfortablewithfor-maldishesasmymother—despiteherquietnature,shewasawarmandgracioushostess.IknowthatIwillneverlaygoldandsilverutensilsbesidegold-rimmedporcelainplatterswiththestraightforwardconfidenceofmymother-in-law—shewasagregari-ous“peopleperson”wholovedtoentertain.But,forthem,IwillusemyfinedisheswithpridewheneverIcanmusterthecourage.Iwillhonorthememoryofmymotherandmother-in-lawwithmyprogressonthelongroadtochina.EDenise Koek is a happily married actress, writer and mom, who currently produces “The Chef’s Wife" and “Uncle Chef.”

I was instantly possessed by a paralyzing fear of chipping or breaking them. These acquisitions marked the onset of my “Dinnerware Dysfunction” and my “Fancy Phobia.”

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Morethantwodozenapple farmsarescatteredacross thecounty,withaddresses from the townsof Hendersonville, Flat Rock, Saluda, Mills River,Dana,FruitlandorEdneyville.Theorchardsdesignapicturesqueandorderly landscape lyingatop therollingfoothills.

HendersonCountyisthelargestapplegrowerinNorthCarolina,accordingtoBethCarden,AssistantDirectorofHendersonCountyTravelandTourism.“Beyond the numerous varietiesof apples grown, which includeArkansasBlack,Cameo,Cortland,Fuji, Gala, Ginger Gold, GrannySmith, Honey Crisp, Jonagold,KingLuscious,Mutsu,Ozark,PinkLady,RedandGoldenDelicious,RomeBeauty,Stayman,Winesapand Wolf River, individual farmsapproach the apple season verydifferently,”saysCarden.

Visitors receive a heartywelcomefrommid-AugustthroughtheendofNovembertotourmanyof the farms and orchards, cartbushelsandpecksawayfromtheapplehousesandhand select fruit from the road-side stands. Plus,timespentonthefarmgivesafirst-handviewofthefarminglifestyle.

Many farmsofferapick-your-ownoption. “Youpickorwepick,”saysLeslieLancasterofGrandad’sApplesn’Such. “We letyoumixandmatchapplevarieties as you wish.” Honey Crisp cider, appleturnovers, apple muffins and caramel apples areonhandtorefreshthe farmers-for-a-day.Lancaster,whosehusband,Pat, isa fourthgeneration farmer,

describes themselves as genuine, hardworkingpeople trying to offer the best flavored applespossible.Thecoupleplantedallof theapple treesthere and built the barn themselves. Grandad’shas an extensive array of activities, including apettingzooandacow-trainrideforchildren.“Everyweekendisaneventhere,”saysLancaster.Visitorscan singalong with the bluegrass band or take aroughly 40-minute walk along the five-acre corn

maze, thisyear in theshapeofabarnandsilo.

After you pick your own atCoston Farm and Apple House,youcanrelaxon the frontporchwhile snacking on apple chips,shop forseasonalgiftsor,on theweekends, take a wagon ridearound the farm. Stepp Farm’sHillcrest Orchard runs theoldest pick-your-own operationin Henderson County, accordingto J. H. Stepp’s daughter, Sonya.The farmwelcomesschool toursduringtheweekandofferstractor-

pulled hayrides. See a working cider press andspectacular views from a mountaintop orchard atSkyTopOrchard.BillyLaughterOrchardsrunsasmallpick-your-ownbusinessandoffersoneof thenicestviews,saysPeggyLaughter.“Youhavetopasseverybodyelsetogettoourplace.”

Allofthefarmsthatallowyoutopickyourownapples also offer farm-harvested apples for sale,whilesomefarmsdoalltheharvestingthemselves.ThisistrueatPineyMountainOrchards,whichhaswitnessed threegenerationsofapplegrowers.The

nothingsaysfalllikebitingintoacool,crispapple.Whetheryoulikeyourapplessweetortart,smoothorcrunchy,theyprovideauniquerefreshmentthat’sfull

ofnourishmentandnostaligia.Butthat’sputtingtheapplecartbeforethehorse…Thereissomuchfuntobehadinpursuitofthattastytreat,andtheapplegrowersofHendersonCountyknowjusthowtogetvisitingappleloversinvolved.

Visitors receive a hearty welcome from mid-

August through the end of November to tour

many of the farms and orchards, cart bushels and pecks away from the apple houses and hand select fruit from the road-side stands.

prize winning north carolina apples

1� september• october2011 ep icurean char lo t te food & wine

the fruits of fall are calling by zenda douglas

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latestareWadeandSaraEdney.Visitorstherecansampleamongthe33varietiesofapples.“Peoplecan’tbelievethedifferencebetween the flavorsofpre-ripe (what they’reusedto)andtree-ripeapples,”saysSaraEdney.“Wegrowit, pick it tree-ripe and sell it. It’s labor intensive work,andyoujusthaveasmallwindowofopportunity.”Edneyenjoys educating customers about apples, frequentlyansweringquestionsaboutwhichapplesarebest forpieand which are best for apple butter. “I’ve learned a lotabout apples since marrying an apple farmer 39 yearsago,”shechuckles.“I thought thatapplesgrewandsoldinthebox…sofarfromthetruth.”

Juicy theGiantAppleBuggreetscustomersatLydaFarms with her big smile. The 4,000-pound bug, madeoutofroundhaybales,isabouttwentyfeetlongandfourfeettall.Juicyalsomeetshershareofphotographerswhotraveltotheareainnumberstocapturethebeautyoftheregion. Visitors to Lyda Farms can even see the farmanimalsandthehands-onprocessesforgratingandjuicingapplesandpullingcorn.

Themid-dayrepastisspecialinandneartheorchards.If lunch iscallingwhileyouareatLydaFarms,youcanaddfreshlybakedapple,pecanorpumpkinbreadtoyourpicnic.Most farmsprovidepicnicareasand restrooms.Lyda Farms is one of several farms that feature BBQon several fall weekends. Grandad’s is another. Dinerson the run might stop by the red roofed log cabin inHendersonvilleknownasTheAppleWagon,whichoffersover20differenthotandcoldsandwichesaswellasfresh-from-the-kitchenapplepies.Or,aquickstopatPiggy’sIce

Cream/Harry’s Grill will tempt you with old-fashionedsandwiches,icecreamandsundaes.

Where there are apples, there are usually pumpkins.Mostapplegrowers in theareaalsogrowpumpkins,

andtheirseasonsoverlap.CostonFarmandAppleHouse,CreasmanFarms,SkyTopOrchardsandStepp’sHillcrestOrchard all grow pumpkins, to name a few. Pumpkinsusuallyripeninmid-tolateSeptember.“Wehavethousandsofpumpkinsatonetime!”saysLeslieLancasterofGrandad'sApplesN’Such.LydaFarmsalsoexpectsahugeselectionof pumpkins for decoration and cooking. “Some peoplebringtheirownutensils,spreadoutonthelawnandcarvetheirpumpkinsrighthere,”saysDebLyda.

Pumpkinenthusiastswillhaveanothervenuethisyearfor enjoying this very versatile fruit. The Stingy Jack’sPumpkinPatchfallfestivalwillbeheldonthreeweekendsin October, starting on October 14th, 21st and 28th.LocatedinthePisgahForestatMountainsandMeadowsat Turkey Pen Farm and Event Center in neighboringTransylvania County, the festival will feature a uniquetrail lit by a menagerie of scenes, including ButterflyGarden,HauntedHouse,Under theSeaandPirates—allmadeoutofpumpkins. Inaddition toacornmaze,hayrides and Mountain Dan’s Chainsaw Art Show, therewillbeperformancesby localmusiciansandstorytellers.Organizershope toshowcase local food,artsandcraftsand music. More information can be found at www.stingyjackspumpkinpatch.com

Apple farmersadd to theiravailablebountynotonly

with theexpected jams, jellies,preserves,honey,ciders,butters,molasses,maple syrup, seasonalgifts and farmcrafts, but also with additional fruits and vegetables. Awindingtourthroughthecounty’sfarms,atvarioustimesbetween April and November, may yield anything fromstone fruits such as nectarines, peaches and plums tograpes,citrons,tomatoes,asparagusandcorntocabbage,collards,eggplantandsquash.

DannyMcConnellofMcConnellFarms,whilereserving25acresofhis150-acrefarmforapples,givesovermuchofhisattentiontospecialtyfruits.HereyouwillfindAsianpears in season, as well as blackberries, raspberries,tomatillosandcucumbers.

“A lotofpeopledon’tknowwhat rhubarbor figsareorknowhowgingergrows,”saysMcConnell. “Theycancomehereandfindout.”

Henderson County apple farms see thousands ofvisitorseachyearenjoying farm-life foraday,marvelingatMotherNatureandsavoring themany flavorsof,andconcoctionsmade from,apples,pumpkinsandsomuchmore.Lydasharesthebestcomplimentthey’veeverhad:A five-year-oldboycame to the farm insistingonseeingthereal farmer.SoonDeb’s fatherappeared inhisbootsand farmer’scap: “Now, that’sa farmer,” theboysaid. “Ijustwantedtotell thereal farmerthatthisplace isbetterthanDisneyWorld!”

ForacompletelistingofHendersonCountyapplefarms,theirproductsandactivities,visitwww.ncapples.com.Forinformationabout the townsofHendersonCounty, visitwww.historichendersonville.org.E

Roaming apple farms and other Henderson County attractions such as DuPont State Forest, Jump Off Rock and the Historic Johnson Farm will have visitors yearning for a relaxing home base with excellent mountain cuisine, fine entertainment, lazy-day shopping and an ample selection of cozy beds. Hendersonville offers all this and, located just 22 miles south of Asheville, provides the perfect headquarters from which to organize a Blue Ridge Mountain get-a-way.

Historic Hendersonville’s main street winds around shops and restaurants made all the more charming by planter boxes filled with flowers and shady trees. On weekends, visitors may discover an antiques fair, a car show, an art show or a festival; the most well-known being the NC Apple Festival held each Labor Day weekend.

History buffs will delight in the museums and historic sites in this town, which was part of the Cherokee Nation for 10,000 years. Early land grants document pioneer settlement back to 1777. Places of interest include the Henderson County Heritage Museum, the Mineral & Lapidary Museum of Henderson County, the Henderson County Genealogical & Historical Society and the Historical Hendersonville Train Depot.

Literary enthusiasts will enjoy a close-up look at the Italian marble angel statue that author Thomas Wolfe transported to American literature in Look Homeward, Angel.

Make sure your visit to Hendersonville includes a stop at The Center for Craft, Creativity and Design Center, which features on-going exhibi-tions of professional artists focused on the craft heritage of Western North Carolina, and The Bullington Center botanical garden. Children will particularly enjoy Hands On!—A Child’s Gallery.

For more information, visit www.historichenderson ville.org or www.downtownhendersonville.org.

At day’s end, head back to Hendersonvilleclockwise:

fall pumpkins; an altapass orchard;

nc apple festival in hendersonville

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22 september• october2011 ep icurean char lo t te food & wine 2�volume � • i ssue 5 www.epicureancharlotte.com

roper lawncare in fall, includingmowing,fertilizingandwatering,willhelpyourlawnsurvivewinteringoodhealth.Itwillbeable

toresistdiseasesandweedsbetternextseasonandstartoffnextyearingoodshape.

As long as the grass is growing, keep mowing, and

mow at the proper height. This is often the most mis-understoodandabusedpartof lawncare.Mostgrassesshouldbemowedat two to two-and-a-half incheshigh inthe springand fall and three incheshigh in theheatofsummer. The last mowing of the season can be on theshortside,about two incheshigh.Thiswillhelppreventthegrasspackingasmuchundersnow,makingitsuscep-tibletoleafdiseasessuchassnowmold.

Another key aspect of mowing height is the ratio ofgrowth. It’s importantnot tocutoffmore thanone thirdofthegrass’stotalheightatanymowing.Soifyourgrassgets too tall,decrease theheight to the ideal inacoupleofmowings,thefirstbeinghigher,ratherthanallatonce.Thatwayyoucanleavethegrassclippingonthelawn—agoodpracticeas they recyclenutrientsandorganicmat-terback into thesoil—without therebeinganexcessiveamount,whichmaycausethatch.

Highermowing is important tograss forat least twoprimary reasons.Thefirst reason is that, themore leafarea on grass plants, the more they’ll be able to makeadditionalcarbohydratesneeded forhealthygrowth.Thesecondhastodowiththedirectrelationshipbetweentheamountoftopsandrootsonthegrass.Themoretopstothegrassplantmeansmoreanddeeper roots,which inturnmeanthegrasscanbetterwithstandstresses.

It’s important to send the grass into the winter ashealthy as possible, which means adding fertilizer inearly fall is important. In fact, this is perhaps the mostimportant fertilizer toaddallyear.Addaboutonepoundof actual nitrogen per 1,000 square feet of lawn. So if afertilizeris10percentnitrogen,youwouldadd10poundsofthisproductovereach1,000squarefeet(fivepoundsofa20percent fertilizer).You’llwantaquick release fertil-izersothegrasscantakeitupbeforewinter.Mostofslowrelease fertilizers will be lost in the soil (orworse, intowatersheds)overwinterwhenthegrassisn’tgrowing.

Ifyouhaven’t testedyoursoilbefore,or if it’sbeenafewyears,now isagood time.Theresultswill tellyou ifanyotherfertilityorlimeisneeded.Asmanysoilsbecomemoreacidicovertime,limeisoftenneededtokeepthesoilacidity,orpH,between6.0and7.0.Add lime in the fallasit’sslowacting,and itseffectswon’tbe fullyrealizeduntilspring. Soil test kits are available from many full-service

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prepare your lawn for winter this fall by dr. leonard perry

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2� www.epicureancharlotte.com vo lume � • i ssue 5 25epicurean char lo t te food & wine september• october2011

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

gardenstoresandyourlocaluniversityextensionoffices.Inadditiontopropermowingandfertilizing,watering

iskeytohelpingyour lawngo intowinterhealthyandwithout stress. If rain is infrequentor too light,makesurethelawnreceivesatleastaninchofwateraweek.Thisiswhereaninexpensiveraingaugefromagardenor hardware store comes in handy. Or you can get amore elaborate wireless rain gauge from completegardensuppliers.Oftenduringa rainyspell, youmaythinkyou’regettingmorerainthanisreallyfalling.

If you’ve been using the lawn during the growingseason—lotsoffoottraffic,playorevendrivingonit—thesoilislikelycompactedandcouldbenefitfromaera-tion.Thissimply involvespenetrating thesurfacewithholes soair,water andnutrients can reach the roots.Onesimplemethodistouseaerationspikes,whichareavailable ingardenstoresandcatalogs, that slipontothebottomofyourshoes.Asyouwalkona lawn, thespikesbreak through thecompactedsurface.Youcanalsorentaspecialaeratormachinefromrentalfirms,orhireaprofessionallawncarefirm.

Onceaerated,orifthesoilisfinewithoutthis,over-seed ifyour lawn isweakandneedsabitmoregrass.Buy a good grass seed blend with multiple varieties,scatter it asneededovera sparse lawnorbarespots,andwaterin.Grassseedsgetestablishedmorequicklyduringthecoolfallmonthsthanduringthehotsummerandalsowhenpressurefromweedcompetitionislow.

Another often misunderstood aspect of lawn care

relates to thatch—a mat of living and dead stemsand roots on the surface that slows water, nutrientsand air from entering the root zone. Thatch is notcausedbyshortgrassclippings,butoftenbyimpropercultureorenvironmentalconditions.Ifthisthatchlayerismorethananinchthick,considerrentingadethatchermachine,orhiringalawncareprofessionalforhelp.

Ifyouhavebroadleafweeds,spottreatordigthemout.Therearespecialtoolsdesignedespeciallyforthedeeprootsofdandelions. Ihavea friendwhoplantsasprigof thyme ineachholemadewhereadandelionrootwasdug.Thiswillcreateanicearomaovertimeasyouwalk through the lawn.There isnoneed touseageneralherbicideproductnow,asmanyworkongrassseeds that aren’t growing, and it may kill lawn grassseedsyouputdown.

Onceyoureachtheendofgrassgrowingandmowingseason—earlyOctoberincolderareasandabitlaterinwarmerclimates—makesureyoukeepleavesrakedastheyfall.Otherwise,they’llsmotherthegrass.Usethefallen leavesas compostor formulchingbeds.Manypeopleopttorunthemoverwithamowerfirsttoshredthem,oryoucanput them througha shreddermadejust forgardenclippingsand leaves. I pilemineonafuturegardenareacoveredwithsomepoultrywireornettingtokeepthemfromblowingaway.Astheybreakdown,they'llmakegreatorganicsoil.EDr. Leonard Perry is an Extension Professor at the University of Vermont. He can be reached at leonard.perry@uvm.edu. DIVIDING IRIS AND OTHER SEPTEMBER GARDENING TIPS

Bringing houseplants indoors, cleaning up annual flower beds and getting rid of weeds are some of the gardening tips for fall.

Ready houseplants for winter by checking them for insects, trimming off dead foliage and stems and repotting if nec-essary. Don’t use garden soil, but rather a mix formulated for potting houseplants. This usually doesn’t have soil but is “soilless,” having peat moss, vermiculite, perlite or other such ingredients. Garden soil doesn’t have good properties when put in a pot, and unless pasteurized, may introduce diseases and insects. Gradually move houseplants into shadier conditions to get them used to less sunlight before bringing them inside when nights dip into the 40s.

As you empty annual beds this fall, there are two main ways to enrich the soil for next year: spreading compost or planting cover crops. Before you spread compost, dig or lightly till in any plants that aren't diseased to return nutrients to the soil. Spread compost, even if it's not well decomposed yet; it will protect the soil over the winter and break down by spring planting time. The second option is to plant cover crops such

as buckwheat or annual rye that will grow this fall and early spring until you till them under several weeks before planting.

Get those weeds out of your garden or else they'll make it doubly hard for you next spring. Since bare soil invites weeds, cover bare soil with mulch, such as layers of wet newspaper covered with straw, compost or manure. This will control late fall and early spring weed growth and provide organic matter.

Japanese beetle larvae have burrowed into the soil, so it's a good time to treat the soil with beneficial nematodes. These microscopic roundworms enter the larvae and kill them with bac-teria they release, which in turn convert grub tissue to nutrients for the nematodes. If you can't find these beneficial nematodes at a local garden center, check online for a mail-order source.

There's still plenty of time to plant trees, shrubs and perennials, and the prices are right. Root growth will continue into late fall or early winter, and plants won't have the heat of spring or summer to dry them out. Be sure to water well at planting time and every week until they go dormant. Wait to fertilize until spring, otherwise new growth may sprout that wont be winter hardy.

eliminating weeds and other fall gardening tipscharlie nardozzi, horticulturist, and leonard perry, uvm extension horticulturist

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Events Year Round!

Come for discounts and music on our

first Fridays 7 to 9pm

October 7th & November 4th

Enjoy Art on Main, our annual Arts Festival hosted in Downtown

October 1st & 2nd

Check out our event calendar and much more at our website

DowntownHendersonville.org

2� www.epicureancharlotte.com vo lume � • i ssue 5 2�epicurean char lo t te food & wine september• october2011

avidson, NC, has always beenknownforits liberalartsuniversity

and quaint downtown, but now it canadd Il Bosco, a wonderful little Italianrestaurantwithanunpretentiousfeelandimpeccabledishes, to the town’s listofambientdestinations.Everynight,dinershave a choice of unique salads, tastyhomemadepastas,creativeseafooddishesand mouth-watering grass-fed steakspreparedwithuniquesauces.

Locatedat127DepotStreetinhistoricdowntownDavidson, the restaurant ishoused inanoldbrickbuilding thatdatesback to1908. In fact, itwas thelocal“lock-up”from1927to1957.Nowthewelcom-ingentrancefeaturesItalianflagsandwindowboxesbrimmingwithseasonalflowers.

Therestaurant,which isco-ownedbyJimmyHer-mann,withhissonJoeHermannathisside,openedFebruary2,2011.Already, it is frequentedby“regu-lars”whodinethereacoupleoftimesaweekandoftenbringgroupstheywant to introduceto theneighbor-hoodgem.Onlya25-minutedrivefromCharlotte,thereisplentyfreeparkingallaroundtherestaurant.

Thedecoriscozy,withabarjustinsidethedooranda seating area with large white leather couches to

d

by michaele ballard

mccormick & schmick's

il bosco ristorante & bar italian fine dining in davidson

gnocchi bolognese with river taw farms beef

2� september• october2011 ep icurean char lo t te food & wine

accommodatethosewaitingforatable.(Reservationsarerecommended,butwalk-insarealwayswelcome).“Wewantedanintimatefinediningestablishment,niceandeasysocustomerscanenjoyit.We’renotaboutturningtables,”saysHermann,anativeofLongIsland,NY,whohasbeenintherestaurantbusinesssince1976.

“Wewantcustomerstoenjoythewholeprocess.It’svery intimateandhandsonatevery table,”headds.“Everythingavailable is from local farmsandhome-made.”HissonJoespecializes inhandmadepasta(adifferentkindeverynight)andhomemadedesserts(not listedon themenu).There isalsoasteak-of-thenight, with sauces such as rosemary and garlic orgreenpeppercornandbrandycream,forinstance.

Mostof thewines that areservedat the restau-rant are Italian, representing a variety of regions,andareondisplay in the loungearea. “Ninety-ninepercentofourwinesareItalian;twobottlesarefromFrance,”headds.

Amongof themost interestingredsareGioveto,fromTenutaPierazzuoli, aTuscanblendofSangio-vese, Merlot and Syrah; Tanca Farra from Sella &Mosca,aSardinianblendofCannonauandCabernetSauvignon;andLudi fromVelenosiErcole, fromtheMarcheregion,ablendofMontepulciano,CabernetSauvignonandMerlot.

PopularwhiteselectionsincludeLisMaris,fromDiLenardo, aSauvignonBlancandPinotBiancoblendfromVeneziaGiulia;BastianichRosato,adryrosefrom

Friuli;andTormarescaChardonnay,whichis90percentChardonnayand10percentFianofromPuglia.

Both red and white wines are available by theglass,bottleorasplit.Theservicepeoplearefriendlyand knowledgeable should you have questions orneedarecommendation.

AsyouentertherestaurantoffDepotStreet,thereisahandsomelycrafted,fully-stockedbar,whereyoucaneatoryoucanhaveadrink.Thereareonly11tablesinthediningroom,givingitacozyfeel,andfiveoutsidetablesonalovelygardenandflower-filledpatio.

Thediningroom isunderstatedandcomfortableinabrownandbeigecolorschemewithartworkfromItaly andscenesofNorthern Italy andFrance thathavebeenpaintedby local artists.The low lightingand international music add to the authentic ambi-ance. The garden patio area, flanked with hangingbaskets andanassortmentofflowers, canbe seenfrom the dining room through handsome woodfrenchdoorsaccentedwithlushbrownswags.

Tobeginyoureveningofpleasure,thereareseveralsalads to choose from. The Caprese is made withheirloomtomatoesand toppedwith freshmozzarellacheesedrizzledwithavinegarreductionforatangytaste.The Insalata Di Pesca, combines arugula tossedin lemon oil and topped with grilled peaches for awonderfulblendofflavors.Thesaladsareservedwithwarm, crusty Italian bread and canneloni beans inoliveoil.

2�volume � • i ssue 5 www.epicureancharlotte.com

“Everything available is from local farms and homemade.”

all natural grass-fed river taw farms angus beef and the insalata della casa

�0 www.epicureancharlotte.com vo lume � • i ssue 5 �1ep icurean char lo t te food & wine september• october2011

• Culinary degree • B.S. Degree in Nutrition • Dietetic Technician, Reg. • Certified Wine Specialist

(SWE) • Certified BBQ Judge

(KCBS) • Excellent experience and

references Fully Licensed & Insured

§ Have a Wine Class in YOUR home – fun, educational and no snobbery. Great party idea! § Host a Dinner Party in YOUR home – great for special occasion or celebration. § Stock your fridge with a custom Weekly Meal Plan

704.962.7815 • www.thomasthechef.com

Chef Thomas LLC Food & Wine Services In Your Home

Chef Thomas Carrig, DTR, CSW is a top Johnson & Wales graduate

with serious experience in the world of making healthy food that

tastes great! Local, organic ingredients preferred for all services.

Tel: 704.962.7815 • www.thomasthechef.com

Oneof Joe’s specialties isournext choice, lighthomemade gnocchi made with grass-fed beef in acreamy tomatomeat saucewithcelery, carrotsandonion,whichisrichandsavory.“Weprideourselvesonusingeverythingavailablefromlocalfarms,takingadvantageofwhatisseasonal,”saysJoe.

Iwassurprisedat IlBosco’sselectionofseafood.Thenightwewerethere,thechefpreparedtheZuppadi Pesce, a seafood dish with Am-berjack(likegrouper),tenderclams,freshmusclesandlargeshrimppre-pared Fiorentina-style in a light to-mato-herbsauce.

Our second entrée was a filetmignon(allofthebeefisRiverTawFarm black angus grass-fed beef)cookedtoperfection,mediumrare,withabalsamicarugulatoppedwithshavedParmesan.RiverTawFarms, inCherryville,NC,isknownforitswonderfulgrass-fedbeef,whichissoldtothepublicinwhole,halforone-quarterquanti-ties.(PickupaRiverTawFarmbrochureasyouleavetherestaurantoryoucancontact thematwww.river-tawfarm.com).

“Wesearthesteaksandrecommendthattheybe

served medium rare, like it is traditionally servedin Italy. If someone wants it well done, we recom-mendsomethingelse,”Hermannsayswitha laugh.“Grassfedbeefhasadifferenttexture,itisleaner,likein Italy.AtRiverTawFarms, thecattlearewalking,movingingrass;they’rehappycows.”

After dinner, there are several cof fees andfine deserts from which to choose; the selection

changes daily and is not listed onthe menu. We sampled a lemonricotta cheesecake drizzled inwarm honey with sliced almondsand a selection of Italian cookies(Anisette cookies with icing andseveral smallbiscotti).Thehome-madechocolateganachemadewithdark Belgium chocolate, bananasfoster cheesecake, tiramisu and

almondcrescentsalsogarneredravereviews.From beginning to end, you can expect a true

tasteof Italyat IlBoscoRistorante&Bar, from theunpretentious feelof the interior to the friendlinessofallthestaff.Youleavefeelingasthoughyouhavedined in a small Italian village rather than a fewminutesoffI-77.E

Davidson is known as “Historic and Hip”, both of which serve it well. It has small town appeal, with a lot happening. There are several celebrations, from Town Day, celebrated 40 years this past May, to a farmers market that brings local growers together with the community.

Town Day was introduced in 1971 as a way for the local community to put a fresh face on the town every year. In 2011, Town Day returned to its original concept, “To capture the spirit of community service, for people to demonstrate how much they care about our community of Davidson," says Downtown Manager Kim Fleming.

The Farmer’s Market is not just a place where people can purchase naturally grown fruits and vegetables, it's a place where they can learn about nutritional foods from the growers and how the foods can benefit their health. The market is also a great place to meet people and catch-up on the local news. The Davidson Farmer's Market is open from 8:00 a.m. to 12:00 p.m. Saturdays from May to October.

Davidson College, the independent liberal arts college situated in the center of town, was established in 1837. The Presbyterian school is regarded as one of the top liberal arts colleges in the country. Located directly opposite of the college is the Davidson Village Inn, where old-world charm meets new-world comforts; it's a popular place for parents to stay when visiting their college kids.

The town comes alive all year long—Christmas in Davidson is celebrated with horse-drawn carriage rides; there is Art on the Green in April; and Concerts on the Green are held from May through September. Davidson is pedestrian friendly, and definitely a hip place to be!

a lot to do in davidsoneddie mitchell

“We pride ourselves on using everything

available from local farms, taking advantage of what

is seasonal.”

il bosco ristorante & bar127 depot street • davidson

704.987.1388 • www.ilboscoristorante.com

panna cotta with blackberry purée

��volume � • i ssue 5 www.epicureancharlotte.comseptember• october2011 ep icurean char lo t te food & wine

places to go people to see

september october 08 Yiasou Greek Festival ExperiencethesightsandsoundsofGreece atthe34thAnnualYiasouGreekFestival, whichfeaturesHellenicculturalexhibits, authenticGreekcuisineandpastries, entertainment,art,shoppingandmore. www.yiasoufestival.org

09 Time Warner Cable BBQ & Blues CelebratethebestofSouthernmusicandcuisine whileenjoyingbluesmusic,anarrayofbeer samplesandsomeofthebestbarbequearound. www.charlottebbqandblues.com

19 Charlotte Fashion Week CharlotteFashionWeekpresentsthelatest collectionsofexceptionalcoutureandluxury designersfromaroundtheareaandabroad, aswellasashowcaseoflocalemergentfashion designersfromCharlotte. www.charlottencfashionweek.com

23 Festival in the Park Charlotte’soldestandlongestrunningfree festivalbringsavarietyoffoods,livemusicand performingandvisualartstoFreedomPark. www.festivalinthepark.org

01 Great Grapes! BringyourfriendsandfamilytoSymphony Parkforthisannualwine,artsandfoodfestival featuringhundredsofyourfavoritewinesand wineries,vendors,foodandlivemusic. www.uncorkthefun.com

08 13th Annual Charlotte Oktoberfest Beer Festival ConsideredoneoftheSoutheast’stopbeer festivals,theeventfeaturesover350beersfrom morethan100breweriesfromacrosstheregion andaroundtheworld,games,liveentertainment andfoodvendors.Admissionincludesafive-ounce collectibletastingglass.Thiseventsellsoutin advance,sogetyourticketswhilethey’reavailable! www.charlotteoktoberfest.com

22 Lexington Barbecue Festival Forthe28thyearrunning,Lexington’suptown areawillbefilledwitharts&craftsvendors, entertainmentstages,streetperformersand deliciousfestivalfood.Threelargetentsserve upthousandsofpoundsoflegendarybarbeque sandwichesfreshlymadefromthefestival’s officialarearestaurants. www.barbecuefestival.com

Arthur’s Wine Shop,whichhasbeenservingtheCharlottecommunityfor40years,hasmovedtoanewlocationatBelkSouthPark.Makesureyoustopbyandseetheirnewdigs.704.366.8610 • www.arthurs-wine.com

ComingtoUptown:allkindsofBBQ!RestaurateurPierreBadermostrecentventure—City Smoke—isslatedtoopeninJanuary.Lookforsingle-barrelbourbonsandalongbeerlistatthenewplace,locatedatthecornerofTradeandCollegestreets.

SpecialtycoffeeroasterBoquete Mountain Coffee isproudtoannouncetheopeningofitsCharlottefacility.Aspir-ingtobethearea’sbestoptionforfinecoffeesthatareroastedlocally,they’renewlocationcanbefoundinNoDa.704.243.8900 www.boquetemountaincoffee.com

La Paz Mexican Cantina RestauranthasopenedacrossfromTraderJoe’sintheMetropolitanshoppingcenter.FansoftheQueenCity’soldestMexicanrestaurant,with31yearsinservice,willseeexcitingnewadditionstothemenuaswellasageoldfavorites.www.lapazcharlotte.com

OurlongtimefriendsKarenPenceofVivaceandTimPenceofMcCormick & Schmick’shaveacceptednewpositionsinDenver.ECFWwishesthembothgoodluck—theywillbemissedbymany.

Charlotte Seen Fashion Week,whichrunsfromSeptember19thto24th,willkickoffattheRitzCarltonwithabenefitforCarolinasBreastFriends.Ticketsareonsalenow.charlottefashionweek.com

LeeChristopherandJoeMcGeearecelebratingthesecondyearoftheirnewventure,Atlantic Milestone Marketing.AMMrepresentsfamily-ownedandoperatedwineproducersanddistillersfromaroundtheworld.TheyarecurrentlysellingproductsthroughouttheSoutheastandhavewineswithtopdistributorsinthearea.

Chef Thomas Carrig,aDTRCSWJohnson&Walesgraduatewithnumerousuniquecredentials,isnowbringinghispassionforfoodandwinetoCharlotteasapersonalchef.Ingredientsaresourcedlocallywhenpossible,withapreferencefororganicproducts.704.962.7815 • thomasthechef.com

Rum Crums Inc.hasbegunopera-tionsinCharlotte.Thebakeryspecial-izesindessertsinfusedwithtop-shelfliquorusingamethoddevelopedtoproduceasophisticated,aromaticflavorandmoisttextureineverybite.704.905.2809 • facebook.com/rumcrums

The Wine Nookhasopenedat11237LawyersRoad,specializingingiftbaskets,in-homewinepartiesand,ofcourse,wine.StopbyandsayhellotoAlanandthegang.www.thewinenookonline.com

FS Food Group,foundedbyrestaurateurFrankScibelli,hashiredTimGroodyascorporateexecutivechef.Thispositionisnewtothecompanyandwascreatedinordertoefficientlymanagethetalentandguestexperienceasthecompanygrowswithnewconceptsandlocations.Groodywilloverseerecipes,ingredientsandmenudevelopmentwhilesupervisingthecompany’schefs.

BesuretobeourfriendonFacebookandfollowusonTwitter.www.epicurean charlotte.com

through the grapevine

-10

-25

www.thewinenookonline.com

Located inside Homestyles Gallery 11237 Lawyers Road

Mint Hill, NC 704-502-4770

“““ExcellentExcellentExcellent Wine for Exceptional People”Wine for Exceptional People”Wine for Exceptional People”

-11

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wine dinner at café monte french bakery & bistro

enjoying the patio at dean & deluca

ltor:DrialysPeinado,WillPeinado,SukiPage,Alejandro

Peinado,WillDejesus

" "

get to know the new terrace café–ballantyne village ltor:RyanAdams,StewartPenick,

ThomasKerns,StephaniePenick,MarcusPenick,JacobPenick,Myranda

Davis,MikeWhitney"

ltor:CharlesNiemeyer,CarolynNiemeyer,MonteSmith,MichellePaf-ford,IranArchibald,MaeveArchibald

scene around town

�� www.epicureancharlotte.com vo lume � • i ssue 5

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sour grapes tasting at foxcroft wine shop

ltor:LindaKenner,GaryBowers,SusanWarren,KerryKenner

"

celebrating a birthday at d’vine wine caf�ltor:AlanMcWhirter,MellaniePrentzas,CurtPhipps(birthdayboy),LisaSands,DeanaPresley

"

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�5epicurean char lo t te food & wine september• october2011

vapiano restaurant grand opening

ltor:LindaSeligman,RobMcDowell,Susan

McDowell,StevenMcDowell

�� september• october2011 ep icurean char lo t te food & wine ��volume � • i ssue 5 www.epicureancharlotte.com

ingredients:•1lb.zucchini,rinsed, driedandgrated•½onion,peeledand grated•1egg,beaten•salt&peppertotaste•canolaoilforcooking

•1cupflour,preferably wholewheat (note:glutenfreeflours willworkfineaswell)•milkasneeded(orveg- etablebrothorwater)

zucchini pancakeschef thomas carrig • personal chef

Inalargebowl,beateggandaddgratedzucchiniandonions.Stirtocoat.Addflour,saltandpepper,andstiragainuntiluniformlycoated.Addmilk(orotherliquid)untiltheconsistencyislooseenoughtobedroppedbyspoonfulsintoapanwithouttoomuchhassle.Coatthebottomofalargeskilletwithcanolaoil,about¼inchdeep,andheatuntiltheoilstartstoshimmer.Carefullydropinthebatter,flattenslightlyandcookuntilbrownandcrispyonthebottom.Flipandrepeat.Removefromthepanandplaceonapapertowel-linedplate.Bestservedwarmwithayogurtsauce.

savory sensations for the cooler days

ingredients:•15oz.cookedcannelloni beans(ifusingcanned, drain)• 1shallot,diced•1smallgreenbellpepper, diced•1clovegarlic,minced

•2oz.breadcrumbs•2oz.shreddedParmesan•2tbsp.mayonnaise•1tbsp.Dijonmustard•1egg•salt&cayennepepper totaste

cannellini cakechef ashley wilkes • d’vine wine café

Whisktogethermayonnaise,Dijon,eggandseasonings.Addremainingingredientsandmix.Formintoballsandflattenintocakes.Panfryinoilonetotwominutesoneachsideuntilgoldenbrown.

Servewithcaramelizedapple,roastedredpeppervinaigrette,arugulaandspicedalmonds.

local flavor the juice

dilworth/ southend

Boardwalk Billy’s Raw Bar & RibsKickback—welcometotheno-tiezone!It’stimetomakeyourlunchordinneravacation.Thiscasualdiningrestaurantandbarspecializesinfreshrawbarseafoodaswellasribs,coldbeers,specialtydrinksandfuntimes.Enjoyamazingdrinkspecialsandrelaxontheirawesomeroof-toppatio.704.332.9292 • www.boardwalkbillys.com

The Common MarketTheCommonMarketisyourstopforeclectic,neighborhoodconvenience.Amoderntwistonthegeneralstore,TheCommonMarketoffersfreshdelisandwiches,coldbeer,knicks&knacksandagreatselectionofwineforeverypricerange.704.332.7782 • www.commonmarketclt.com

Lebowski’s Neighborhood GrillDropintoLebowski’sforgoodtimesandgreatfood.LocatedintheheartofDilworthonEastBlvd.,thiscomfortableneighborhoodgrillfeaturesastreet-sidecoveredpatio,flatscreenTVsandthebestBuffalowingssouthofNorthTonawanda,NY.Dailylunchanddinnermenu.704.370.1177 • lebowskisgrillandpub.com

Mac’s Speed ShopTheygot’cue;theygotbrew.HousedintheformerlocationofaclassicCharlottetransmissionshopandcarwash,Mac’sfeaturesaboveaverageSoutherncooking(barbeque,ribs,wingsandmac-n-cheesetonameafew)andcoldbeer(150choices)inauniqueandfriendlyatmosphere.704.522.6227 • www.macspeedshop.com

Zen Asian FusionZenshowcasesthefinestcontemporaryAsian–infusedcuisinewithaEuropeanstyle.AneclecticmenuofAsian-influenceddishesfeaturesplatesbothsmall(tapas)andlarge,allgearedtobeshared.704.358.9688 • www.zenasian.com

southpark

Barrington’s RestaurantBruceMoffettbringsculinarysophisticationtotheareawithhishighlyimaginativecuisine.Mealsareservedinanintimateatmospherebyskilledserverswhoknowthewinelistaswellastheydotheirownnames.704.364.5755 www.barringtonsrestaurant.com

Brio Tuscan GrillBriooffersitsguests‘LaDolceVita.’Thefoodisallsimplypreparedusingthefinestandfreshestingredients.Themenu’semphasisisonprimesteaksandchops,homemadepastaspecialtiesandflatbreadspreparedinanauthenticItalianwood-burningoven.704.571.4214 • www.brioitalian.com

Café Monte French BistroThisFrenchbakeryandbistrohasadelec-tabledishforeveryone,offeringFrenchfarealongwithfreshlybakedArtisanbreads,paindecroissantsandcrêpes.Openeverydayforbreakfast,lunchanddinner.704.552.1116 • www.cafemonte.net

Georges BrasserieGeorgesBrasserieisavibrantFrenchbrasserieblendingtraditionandmoderncuisinelocatedinPiedmontTownCenter.Therestaurantfeaturesamaindiningroom,rawbar,patioseating,barandprivatedining.980.219.7409 • www.georgesbrasserie.com

ballantyne/stonecrest

D’Vine Wine CaféCasual,relaxedenvironmentwithtwoseparateloungeareasfeaturing35winesbytheglassandover500winesforretail.Themenuisfocusedongourmetsmallplatesatreasonableprices.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 GrillMiróoffersthebestofSpain.Relaxafterworkwithanarrayoftapasandsangria,orsettleinforafeastofsteaks,chickenandfreshseafood,accompaniedbyabottleofRiojafromtheirexcellentwinelist.704.540.6364 • www.mirospanishgrill.com

Rudy’s Italian Restaurant & BarThisneighborhoodItalianrestaurantboastsacasualatmosphere,friendlypricesforfoodandbarandgreatfood.704.544.4949 • www.rudyscharlotte.com

Terrace CaféOpensevendaysaweek,TerraceCaféoffersauniqueandexceptionaldiningexperience,withaneclecticmenuandinvitingatmosphere.Newlocationnowopenat14815BallantyneVillageWayinadditiontotheirPiedmontRowlocation.704.544.4949 • www.rudyscharlotte.com

Total Wine & More– Promenade on ProvidenceThewinesuperstoreoffersahugeselectionoffinewinesatdynamiteprices.Choosefromeverydaywinesorsomeof thewineworld’smostreveredlabels.Manyselectionsofbeersandgift itemsarealsoavailable.Tastingsandclassesareoffered.704.841.1212 • www.totalwine.com

�� www.epicureancharlotte.com vo lume � • i ssue 5 ��epicurean char lo t te food & wine september• october2011

uptown/ plaza

midwood

The Common MarketTheCommonMarketisyourstopforeclectic,neighborhoodconvenience.Amoderntwistonthegeneralstore,TheCommonMarketoffersfreshdelisandwich-es,coldbeer,knicks&knacksandagreatselectionofwineforeverypricerange.704.334.5991 • www.commonmarketclt.com

Presto Bar and GrillPrestoBarandGrillfeaturescasualdiningatitsbest.LocatedUptown,theirrevampedmenuincludesdailylunchandappetizerspecials,all-you-can-eatsushiandavarietyofentréesthatcan’tbebeat.704.334.7088 • www.prestobarandgrill.com

midtown/myers park

Deejai Thai RestaurantEachdishatDeejaiispreparedwithfreshingredientsbyThaichefsusingrecipespasseddownfromgenerations.WineandbeeriscarefullyselectedtocomplementthespicesandsaucesinThaifood.704.999.7884 • www.deejaithai.com

Pasta & ProvisionsCharlotte’sprimoItaliangourmetfoodstorefeatureshomemadepasta,sauces,oliveoils,importedanddomesticcheeses,etc.,andahugeselectionofItalianwines.704.364.2622 • www.pastaprovisions.com

Selwyn Avenue PubSelwynPubisyourneighborhoodspottorelaxonthepatiowithbigscreenTVsandthebestpizza,coldbeerandpubfoodinMyersPark.704.333.3443

Terra RestaurantThisintimatebistro’scasualatmosphereisperfectfordiningwithfriends,co-workersandfamily.Thecreativemenufeaturesawidearrayofgreatselections,alwaysmadefromthehighestqualityingredients.704.332.1886 • www.terracharlotte.com

Vivace TakingitsnameandcuefromtheItalianwordmeaning‘lively,’VivaceisamodernconvivialrestaurantinastylishsettingofferingauthenticItaliancuisine,exoticwinesandthreepatios.704.370.7755 • www.vivacecharlotte.com

park road/woodlawn

Good Food on MontfordWithafocusontheextensiveuseoflocalandorganicproductscombinedwithcom-fortablyhumbledécor,theresultcanonlybedescribedasGoodFoodonMontford.704.525.0881 • www.goodfoodonmontford.com

Sir Edmond Halley’s Restaurant & FreehouseNestledintheelbowofParkRoadShop-pingCentersitsthisworld-renownedrestaurant.SirEds’mouth-wateringmenuisavailableinfulluntil2a.m.sev-ennightsaweek.Comeforthefoodandstayforthespiritsandcamaraderie.704.525.7775 • halleyspub.com

Total Wine & More–Park RoadThewinesuperstoreoffersahugeselectionoffinewinesatdynamiteprices.Choosefromeverydaywinesorsomeofthewineworld’smostreveredlabels.Manyselectionsofbeersandgiftitemsarealsoavailable.Tastingsandclassesareoffered.704.295.9292 • www.totalwine.com

davidson

Il Bosco Ristorante and BarThisintimateItalianrestaurantlocatedinhistoricdowntownDavidsonfeaturesfreshpasta,homemadepastaanddesserts,dailyseafoodspecialsandRiverTawFarms’allnaturalgrassfedBlackAngusbeef.704.987.1388 • www.ilboscoristorante.com

university/ matthews

Total Wine & More–MatthewsThewinesuperstoreoffersahugeselectionoffinewinesatdynamiteprices.Choosefromeverydaywinesorsomeofthewineworld’smostreveredlabels.Manyselectionsofbeersandgiftitemsarealsoavailable.Tastingsandclassesareoffered.704.849.2022 • www.totalwine.com

Total Wine & More–UniversityThewinesuperstoreoffersahugeselectionoffinewinesatdynamiteprices.Choosefromeverydaywinesorsomeofthewineworld’smostreveredlabels.Manyselectionsofbeersandgiftitemsarealsoavailable.Tastingsandclassesareoffered.704.714.1040 • www.totalwine.com

the juice

Authentic pub fare and great beer selections.

CALL US TODAY to book your holiday party!

Tucked away in the Park Road Shopping Center.

4151-A Park Road I 704.525.7775 I www.SirEdsPub.com

C h A R L O T T E ’ S b E S T k E P T S E C R E T

S I n C E 1 9 9 6

tfcHecK us ouT on faceBooKfor evenTs & daiLy speciaLs.

Crown PointDilworth

UNCC

MAKE EVERY DINNER A

545-b providence road • charlotte, nc 28207www.terracharlotte.com • 704.332.1886

TERRA

LunchMonday - Fr iday: 11:30-2:00

DinnerSunday - Thursday: 5:00-10:00Fr iday & Saturday: 5:00-11:00

Histor ic Dilwor t h1716 Kenilwor t h Avenue

704.358.9688zenasia n fusion.com

Stonecrest at Piper Glen704.540.7374

mirospa nishgr ille.comLunch

Monday - Fr iday: 11:30-2:00Dinner

Sunday - Thursday: 5:00-10:00Fr iday & Saturday: 5:00-11:00

Ever y Monday, enjoy a t hree-course dinner from a selected

menu of sa lads, entrees a nd desser ts for only $15.00!

must br ing a d in for discounts. no other discountsa pply. speci a l for sep tember & october only.