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Matthews-Mint Hill - Carolina Weekly Newspapers

Matthews-Mint Hill - Carolina Weekly Newspapers

Sports Carrothers

Sports Carrothers (continued from page 15) Virginia – has expressed strong interest in him as a quarterback. He also said he’s being recruited by Louisiana schools Grambling State and Southern universities. And this weekend, he and his father, Anthony Sr., will travel to Appalachian State for an unofficial visit – as a quarterback. Carrothers simply would like to find a place to continue his football career. To him, size doesn’t matter. “I’m not real tied into this big Division-I program hype,” Carrothers said. “I just want to go somewhere I can play football. I would like to be somewhere in a good academic program. I’ve seen players brag about D-I this and D-I that, and they don’t play. “Mainly, what I’m trying to do is go somewhere that fits me best socially and (athletically) and just get on the field.” Knotts believes wherever Carrothers goes, the program will be getting a heck of a player. “The stats speak for themselves,” stated Knotts. “He’s done a great job against some of the best competition in the state. I don’t see why he couldn’t do that on the next level.” Carrothers doesn’t plan to make his college choice until after the season. If his team reaches the state championship game, he should surpass 4,000 yards total offense for the second consecutive season. But to do that, Carrothers can’t have the kind of game he did on Nov. 6. In the Patriots’ only loss this season, Carrothers threw four interceptions in the first half of a 31-24 loss to archrival Butler. Carrothers gave himself a grade of F-minus in the game that decided the Southwestern 4A conference championship. “(The Bulldogs) played a good game, and I have to give it to them,” Carrothers conceded. “They didn’t have many mistakes that cost them. “I had a bad game, point blank. I think everybody has bad games. I overlooked my mistakes in the first half and managed to pull my team back into the game.” Late in that contest, Carrothers and the Patriots got within 17 yards of either tying the game or taking the lead, with a two-point conversion. However, another Independence error – running back Nyjee Fleming’s fumble – ended the drive, and the Bulldogs beat Independence for just the second time in the history of the rivalry. Much like he did in the game, Carrothers has put his mistakes behind him and is focusing on what’s ahead. “I have to always keep my intensity high,” he said. “My teammates look at me in our time of need. If I put my head down, they’d put their heads down. I have to keep their energy level up. And as long as it’s up, we’re going to do big things.” The Patriots, despite enduring their first regular-season loss since 2007, are the West region’s No. 6 playoff seed. Carrothers believes he and his teammates are right where they need to be at this point in the season, even though he’ll likely fall short of his 5,000-yard passing goal. “I’d rather win a state championship with two yards,” he said. “I think it’s about time I get it done.” q West Forsyth at Butler NCHSAA Class 4AA football playoffs Time: 7:30 p.m. Records: West Forsyth 10-2, 3-2 Central Piedmont 4A conference; Butler 11-0, 6-0 Southwestern 4A Last meeting: In 2005, Butler won, 41-8. Players to watch: West Forsyth: senior quarterback Patrick Midkiff, senior receivers Ric Thompson and Anthony Vegerano, junior receiver/defensive back Bobby Clark; Butler: junior quarterback Christian LeMay, senior receivers Anthony Short, Tony Yorio and Nate Charest The skinny: The top-seeded Bulldogs bulldozed the West Charlotte Lions, 47-20, on Nov.13. The eighth-seeded Titans eked past Lake Norman, 14-12, last week. Butler has a powerful rushing attack, led by Jahwan Edwards, Markel Moore and Deion Walker, but quarterback LeMay is a model of efficiency, completing about 70 percent of his passes to a number of receivers, especially the extremely dangerous Short. The Titans average 23 points per game, but the Bulldogs have held eight of their 11 opponents to 20 points or less. Trade-In Ad 11/6/09 3:07 PM Page 1 – Erica Singleton Patriots’ Brand returns to team After being suspended for most of the season, Independence assistant football coach Aaron Brand has been reinstated, Charlotte- Mecklenburg Schools officials confirmed. On Aug. 21, Brand was suspended with pay. He was later arrested and charged with felony larceny of more than $1,000 of West Charlotte High School property. Brand, who was West Charlotte’s head coach last season, had a court date scheduled for Oct. 26, but CMS spokesperson Cynthia Robbins Shah-Khan said “the district attorney declined to prosecute the case.” Brand was on the sidelines during the Patriots’ win over East Forsyth last week. Aaron Brand Independence head coach Tom Knotts said Brand is working with quarterbacks. – Erica Singleton Trade-in Your Slightly Used Shoes! Help Those In Need & Save $10. We’ll donate your slightly used shoes to Crisis Assistance Ministry and give you $10 OFF a new pair of stylish New Balance shoes.* PLUS,we’ll give a Free Gift with purchase with a value up to $20, while supplies last. SYCAMORE COMMONS SHOPPING CENTER 2211-A Matthews Township Pkwy. Matthews NC 28105 (704) 845-2190 Page 16 • Nov. 20-26, 2009 • Matthews-Mint Hill Weekly You’ll help those in need while helping your feet to feel great. *Offer cannot be combined with other discounts or offers. Trade-in Opportunity Ends 11/30/2009. Some exclusions apply. www.crisisassistance.org Thanksgiving To Go! Let us do the cooking! Serving Home Cooked Meals Since 1953 Complete dinner for 12 people! Delicious roast turkey, gravy, dressing, fresh yams, green beans, cranberry sauce, cornbread, and pumpkin pie! $94.99 Or, Choose from our Ala Carte Menu Roast Turkey for 10 to 12 people ..... $59.99 Sliced Black Oak Pit Ham (per lb.) .... $5.89 Quart of Turkey Gravy ........................ $7.99 Pumpkin Pie ......................................... $8.99 Pans Feed Approx. 15 people: Pan of Homemade Dressing ............ $17.99 Pan of Green Beans .......................... $17.99 Pan of Fresh Candied Yams ............ $17.99 These dinners are the same great quality you’ve come to expect from Jimmie’s Restaurant! All orders must be placed by Nov. 22 Please join us for a traditional Thanksgiving Dinner OPEN THANKSGIVING DAY 6 AM-2:30 PM 7024 BRIGHTON PARK DR, MINT HILL • 704-545-7750 Off Hwy 51, 1/4 mile off Lawyers Rd & Hwy 51 Intersection www.matthewsminthillweekly.com

Primavera Pizza HHHH1/2 out of five 1319 Matthews-Mint Hill Road, Matthews Phone: 704-321-0201 Hours: Monday-Thursday, 11 a.m.-9:30 p.m.; Friday-Saturday, 11 a.m.-10 p.m. Prices: $4.99-$25.99 Details: Carryout, delivery, beer and wine More information: Visit www.shoppecharlotte.com. Primo pizza at Primavera by Charles Jenkin culinary@matthewsminthillweekly.com When’s the last time a restaurant went the extra mile for you? For me, it was the last time I (literally) went a few extra miles for a restaurant. I was on my way to Matthews’ Primavera Pizza, and I thought I knew how to get there. I was wrong. Lost, I called the restaurant from my cell phone. The gentleman who answered – and he was a gentleman – asked me to describe my location. He then told me exactly how to get there and offered to stay on the phone until I arrived. He even volunteered to stand outside so I wouldn’t miss the place. And yes, when I arrived, there he was, standing curbside. And no, he had no idea he was speaking with a restaurant critic. I later learned that this exceptionally service-oriented person was Dardan Fetiu, the son of restaurant owners Nora and Tony Fetiu, who opened Primavera Pizza in February 2007. Before that, they ran Nora’s Pizza at Harris Boulevard and Albemarle Road. And before that, Tony spent 20 years in New York City’s pizzerias and Italian eateries, perfecting his Italian cooking, including the art of pizza-making. Primavera Pizza is on the older section of Matthews-Mint Hill Road, west of Independence Boulevard. It’s not a fancy place. You won’t find white tablecloths or expensive décor. Instead, it’s all about the food. The Fetius use the highest-quality ingredients and make just about everything from scratch. You can definitely tell. The food is so good that when I was last there, a man who’d moved from Matthews to Charleston, S.C., stopped in for cheese steaks for himself and his wife before he headed home. He said they’re that great! Uniquely Distinct, Undoubtedly Familiar 10020 Monroe Road Charlotte 704-841-8646 Mon-Thurs 6am-9pm, Fri & Sat 6am-Midnight Sun 7am-9pm VISIT WEBSITE FOR OUR FULL MENU www.rigasdiner.com Tip-top pizza But before we get to cheese steaks, let me tell you about the restaurant’s fabulous pizza, starting with its crust. It’s clear that Tony has mastered the technique of making fantastic pizza dough. The flavorful crust is the perfect thickness and has just the right amount of crunch. It holds the homemade sauce, cheese and toppings without getting soggy. The sauce has that tangy taste I love, and Tony’s generous with the cheese and toppings. The house specialty is the Lasagna Pizza, loaded with mozzarella, ricotta, Parmesan and ground beef. Just as delicious is the Deluxe, with sausage, pepperoni, mushrooms, green peppers and onions. The Stuffed Pizza – another winner – comes with veggies or meat, a carnivore’s dream with pepperoni, sausage, ground beef, ham, salami, meatballs and cheese. If you’re a fan of white pizzas, get Primavera’s version, topped with ricotta, provolone, mozzarella and garlic. Among the restaurant’s signature items are its pizza rolls. I haven’t seen these anywhere else, but they’re just what you’re thinking: pizza toppings rolled up in dough and baked. Choose from Sausage, Peppers & Mozzarella; Broccoli, Ricotta & Mozzarella; Chicken, Mozzarella & Sauce; and Spinach, Ricotta & Mozzarella – or create your own. Sandwiches, subs and stuffed calzones Put simply, Primavera’s Gyro Pita is a great sandwich. Just like in New York City, the gyro meat is cooked on a rotisserie, sliced into hearty pieces and packed into a pita. It’s topped with lettuce, tomato, onions and a deliciously rich and thick homemade tzatziki sauce. Now Taking Holiday Orders All orders must be received by 12/21 and picked up no later than 4pm on 12/24 PIES: Apple, Pumpkin, Pecan LAYER CAKES 10” $17.99 EUROPEAN DELIGHTS 9” $9.99 10” $11.99 Chocolate Layer Ganache, Peanut Butter Layer Delight (only for serious Peanut Butter fans) NY STYLE CHEESCAKE made with real Philly cream cheese & graham cracker crust PUMPKIN CHEESECAKE with a ginger snap crust MARBLE CHEESCAKE with a chocolate crust 9” $24.99 10” $29.99 8-10 Slices 10-12 Slices The burgers, also made on premises, are excellent. For an amazing treat, order the European Burger. Tony hand-makes the bun and bakes it while the burger cooks. The bun is sliced on one side; the burger is inserted and then topped with sautéed mushroom, onions and bacon. This is a unique item that I haven’t had anywhere else. If you’re a fan of delicious hot subs – and who isn’t – this is the place for you. The Meat Ball Parmigiana, Sausage Parmigiana, Eggplant Parmigiana and Chicken Parmigiana, all served on fluffy, soft rolls, are wonderful. The Philly Cheese Steak is loaded with mushrooms, onions, green peppers and just enough mayonnaise. The California Cheese Steak – the sandwich that made its way to Charleston – includes lettuce, tomato, onion, mayo and Italian dressing. It’s worth the trip. You’ll also find a list of cold subs. How about a calzone, delectable pizza folded in half and stuffed with toppings? There are several on the menu, and they’re huge. The Express Special, filled with ham, turkey and pepperoni, is very good. Also consider the Meatball, with lots of cheese and homemade sauce – yum! Great vegetarian choices include the Primavera, stuffed with mushrooms, green peppers, onions, black olives, lettuce, tomatoes and cheese; and the Spinach, filled with garlic sauce, ricotta and mozzarella. If you like, you can create your own. Homemade specialties and salads There’s still plenty more on the menu. Made-from-scratch Italian specialties include a delectable lasagna, and spaghetti or ziti with homemade sauce – sausage and meat sauces are available, too – and meatballs. Chicken Parmigiana and SPECIALITY COOKIES Koulourakia A braided semi-sweet butter cookie Kourampedes butter cookies sprinkled with confections sugar Italian Tri-color Cookies Assorted Traditional Cookies 2lb Tray $19.99 5lb Tray $39.99 Eggplant Parmigiana are both excellent considerations. Fettuccini Alfredo, manicotti and stuffed shells can be had for the asking. Be sure to try the superb garlic knots. Another of this quaint eatery’s specialties is the Charcoal Broiled Greek Chicken, a whole (or half) chicken marinated in olive oil, lemon juice and herbs, served with Greek salad, pita bread and special sauce. The chicken is tender, moist and very flavorful. There’s also Charcoal Broiled BBQ Chicken. If you like Greek salad, you’ll be pleased with this one: lettuce, tomato, cucumber, onions, green peppers, black olives, pepperoncini, feta and homemade Greek dressing, served with pita bread wedges. The chef salad includes mixed lettuces, ham, turkey, pepperoni, onions, black olives, tomatoes, green peppers, mushrooms and cheese. These salads, and the Antipasto, Primavera and Chicken Garden salads, are available in small and large sizes. The restaurant also offers very tasty homemade Italian and ranch dressings. As delicious as the food is, you won’t find friendlier, more accommodating people than Nora, Tony and Dardan. When I asked about their wine selection, Dardan showed me all the bottles, because they change the selections often and don’t list them on the menu. And he was happy to do it – just as he was happy to wait for me curbside to be sure I could find the restaurant. Service is prompt, the food is very good, the prices are very reasonable, and the proprietors treat you like family. I’ll return to Primavera Pizza as often as I can. q Thanksgiving orders need to be in by 11/23 Baklava Flaky Phyllo Dough layered between a mixture of nuts, cinnamon & clove, soaked in a light honey syrup Kataifi Shredded Phyllo Dough wrapped around a mixture of nuts, cinnamon & clove, soaked in a light honey syrup Galatobouriko Sweet custard baked in Phyllo Dough, lightly covered in powdered sugar, or sprinkled with a simple syrup Karidoupita Walnut Cake Full Tray $54.99 Half Tray $29.99 Tim Steadman/MMHW photos www.matthewsminthillweekly.com Matthews-Mint Hill Weekly • Nov. 20-26, 2009 • Page 17

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