lava bistro - Epicurean Charlotte Food & Wine Magazine

seats& eatsfind a taste of the beachat the deck“We wanted to havea fun, relaxed, casualrestaurant with reallygood, fresh seafood ataffordable prices.”“the next time a trip to the beach is in order, setthe GPS to 1514 East Boulevard, Charlotte. All thesucculent seafood, juicy cocktails, laid-back atmosphereand slow-down music you can handle are right there atThe Deck restaurant.“We wanted to have a fun, relaxed, casual restaurantwith really good, fresh seafood at affordable prices,”says Jeff Van Dyke, one of the owners and founder ofThe Deck.I met Van Dyke in the casual restaurant that seats 90people very comfortably. On the rooftop,there is room for another 40. The backdropto the bar is a shiny emerald green—very out-to-sea.“My first job out of college was atMoxie’s Bar and Grill. After a year, I wentinto their management program. That’show I got my start,” explains Van Dyke.That was in 1981.In 1998, he opened Brixx Pizza as a founding partner.Van Dyke is also the founder of Boardwalk Billy’s inUniversity City and Crown Point off Sardis Road North.Chef Greg Guthrie is a graduate of Johnson & Walesby zenda douglasimages by kevin chelko &ashley blake summerlinUniversity in Charleston, SC. Whether it’s the NewEngland lobster, Charleston Crab cake delights from thelow country or Baja California, Guthrie is at ease withthe ‘all coasts’ philosophy.“Opening The Deck was an opportunity for thethree of us to do something special, something welove,” explains Van Dyke on behalf of himself and hispartners. Jamie Jenkins, a UNC-Charlotte graduate, isthe general manager of Boardwalk Billy’s at UniversityCity, and Boardwalk Billy’s on Sardis Road.“Bryce is the face of The Deck,” says Van Dykeof partner Bryce Rech, who is manager of The Deckand part owner of Boardwalk Billy’s at Sardis Road.A graduate of UNC-Charlotte, Rech lived in Cabo SanLucas for a while. He inspired a few items on the menusuch as the fish tacos, fresh fish and chips and salsa.The cocktail list reads like a tropical breezeand includes wonderful varieties of mojitos, martinis andmargaritas as well as classics. “We’re really proud of ourcocktail menu,” says Van Dyke who gives all the creditto Jenkins. The mojitos are made with guarapo (freshpressed sugarcane juice) squeezed from their Braziliansugarcane press.“Our guacamole is unique,” Van Dyke adds. “Westart with avocado, diced Roma tomatoes, cilantro, garlicand lime, and then it’s up to you. You can choose yourlevel of heat—with or without onion—then add anythingwe have from grilled pineapple, diced mango, cilantrolime crema, shrimp, Alaskan Crab or Maine lobster.”“Eat from the bottom where the juice is,” he says asI dipped into the mixture of shrimp, scallops, avocado,lime juice, finely diced tomatoes, onion and cilantroknown as ceviche. The Deck’s version of this ancientdish, which originated with the Incas, is both tart anda little sweet and utterly delicious. Rech explains that ittakes a couple of hours for the seafood to ‘cook‘ in thecitric acid—no heat involved.Even though I missed Tuesday’s $2.50 taco dayspecial, which is an overwhelming success, I waspresented with a beer-battered, fried cod taco thatwas topped with Mexican coleslaw, pico de gallo,shredded cheddar and cilantro lime crema. It was crispy,tender, crunchy—all the things you want in a fish taco.The colossal crab cake—made from snow and bluecrab and topped with artichoke and tomato relish—is pan seared just before serving.The shrimp and grits is a must have. The stonegroundgrits are cooked for half an hour, according toVan Dyke. The local supplier orders and grinds themthe same day, then delivers them the next morning. Theshrimp are sautéed with a mildly spicy, tasso ham gravy.“It’s one of our most popular items,” says Rech recallingtwo customers from California who had never had grits.“They came back the very next day with a table of 10just for the grits!”Batches of homemade frozen custard are made daily.The vanilla alone, which is available every day, is lauable,but there are usually one or two other flavors availableas well. “My favorite so far is chocolate, chocolatebrownie,” says Van Dyke. I had banana brownie on myvisit, and it did not disappoint.For land lovers, The Deck also serves chicken andgreat salads. VanDyke says, “I happento believe that wehave about the bestburger around—ourDeckadence burger isunbelievably good—itthe deck1514 east boulevard • charlotte704.332.9292 • thedeckoneast.comhas caramelized red onions, apple smoked bacon,cheese—it’s an awesome burger.”Good weather draws people to the rooftop, and that’swhere the music is on Wednesdays. “No big bands,” justlaid-back music. The Sunday, June 6 grand opening wasso much fun that the partners are having a similar eventthe first Sunday of every month.The final flavor at The Deck is a tiny gift—a creamand pastel colored confection wrapped in waxed paperwith twisted ends. It could be nothing other thanhomemade saltwater taffy. A taste of the beach nevertasted so real, so fresh and so good.Efar left:seared raretuna andbeer-batteredcod fish tacos;above left:lobster rollwith hand-cutfries; aboveright: keywest lobster& fruit salad w w w. e p i c u r e a n c h a r lot t e.co m volume 2 • issue 4 epicurean charlotte food & wine J u ly • A u g u s t 2 0 1 0

profilesof passionDistilling brandy is a lot like making wine,the owners explain. They purchase the apples,generally Pink Ladies, from Lowe Orchards inWilkesboro. Harvested in September, the applesare made into juice and kept refrigerated until thejuice is needed.“We usually get 1,600 gallons twice a month,”explains Hollifield. “Sometimes we take out anorchard’s entire crop.” Occasionally, they add someRed Delicious apples, which give the brandy asmoother, oakier taste with more bite, he explains.The juice is mixed with yeast in stainless steeltanks, where it ferments for seven to 10 days turninginto a mash. It is then moved into a 200-galloncopper pot still where it is slowly brought to aboil so the vapor can be separated into water andalcohol. The pot still, which was designed by RichMesser and custom-made by Chris Parsons, has 60feet of copper tubing that snakes through the distillerto first cool the vapors, and then chill them inan ice cold condenser where they are liquefied.The clear liquid is then transferred to whiteoak barrels (made in Kentucky) that have beencharred on the inside and have charcoal filters. Asthe liquid ages in the barrels, the color deepens toa golden hue. The proprietors check the color andtaste every step of the way in the aging process.According to Hollifield, 250 bottles of brandyare produced from each barrel, and to maintainfreshness, each barrel is only used twice.“The nose and palate are delicate with a concentrationof aged apples and apricots, balancedwith a spicy vanilla finish,” says Doug Guerrieroof Pinnacle Spirits & Wine, who, along with RickBreedlove, market the brandy.The 750ml (‘fifth’) bottles of apple brandy are 40percent alcohol by volume, or 80 proof. “They aresold to ABC; and retail for $23.70,” adds Breedlove.Ever ything from preparing the liquid topouring it into brandy bottles, to labeling it andsealing it with wax is done by hand by Hollifield,Keith Nordan and Kenny Greene in the 5,000-square-foot ground-floor space of the three-storyhistorical carriage building.The brandy is available in most North CarolinaABC stores.Brandy enthusiasts can take a ride up to Lenoirand visit the Carriage House Distillery, which opensat 8 a.m. weekdays. It is best to make reservationsin advance for a tour and tasting. You may evenbe one of the lucky ones to get one of the handlabeled,numbered bottles while the sealing wax isstill warm.ECarriage House Apple Brandy is located at 126 Mulberry Street, Lenoir, NC. To makereservations, call 828-499-3095, email carolinadistillery@gmail.com or you can findCarriage House Apple Brandy on Facebook.left: bottles beingfilled after barrelaging; top right:in the barrelroom with masterdistiller chrishollified (center),his partner KennyGreene (right),and CEO KeithNordan (left);bottom right: the‘sophisticated’wax applicationmachineauthentic apple brandyby michaele ballard made in the heart of lenoirleft: filled bottlesbefore they gettheir wax top;right: master distillerchris hollifield teststhe alcohol levelto separate themiddle from the tailin the heart of historic Lenoir, in a formercarriage house, a third-generation distiller isconcocting apple brandy for the first time... legally.Chris Hollifield’s grandfather and great grandfatheralways had quart jars of amber-coloredapple and peach brandy on hand, but it was notuntil later in life that he learned his relatives hadbeen in and out of prison because of the soughtafterbrandy, which was illegal until prohibition waslifted in 1933.“I took an interest in making brandy about eightyears ago. I wanted to try out our special familyrecipe (made from apples, peaches and whateverother fruit was available) for friends and family,”Hollifield says. He goes on to say, “This isn’t appleflavoredbrandy, this is the REAL thing.”Now Hollifield heads up Carriage House AppleBrandy distillery, which occupies a 110-year-oldbuilding that was formerly a carriage house. Twoyears ago, Hollifield, the master distiller, partneredwith Keith Nordan, a Lenoir businessman andfriend, who wanted to help preserve a little NorthCarolina history.Hollfield had the family recipe and know-how;Nordan, who retired from Lowe’s Home Improvement,built houses and opened The Wine Cellar &Bistro in downtown Lenoir with his wife, decidedLenoir needed a small distillery in the historic areaof town.Today, the distillery hand-crafts 10,000 gallons ofthe homemade apple brandy each year (12 bottlesto a case, 54 cases to a palette). Each barrel ishand-numbered as is each bottle of brandy so theyknow which barrel it came from.“We’ve done everything by the letter of thelaw,” explains Hollifield, a tattoo artist who ownsand operates Dragons Den Tattoo Co., in GraniteFalls, NC. According to Nordan, it took a gruelingnine-month process to get all the necessary federalgovernment approvals.10 J u ly • A u g u s t 2 0 1 0 epicurean charlotte food & winevolume 2 • issue 4w w w. e p i c u r e a n c h a r lot t e.co m11

out onthe townq is for q-atering, q shack styleby charles jenkinthe q shackwhen it comes to barbeque dining in or catering,the Q Shack is king. The restaurant islocated in the Promenade at Providence Road andBallantyne Commons Parkway. Owner Dave Weiland General Manager Richard Sayles (pictured bottomright) have been busy perfecting their proficiencyat providing the best catering experience atan unbeatable price. The Q Shack has the capabilityto provide you and your group with exceptional,made-from-scratch barbeque and side dishes.Let’s start with the smoking process. The pulledpork and chicken, beef brisket, turkey and sausageare slow-cooked in the rotisserie smoker. The woodused in the process is a combination of aromatichardwoods and fruitwoods that infuse the meats witha deep, deliciously smoky flavor we all love whenit comes to barbeque. You can see the distinctivepink smoke ring just under the surface that tells youthe meat has been smoked to perfection.The pulled pork is as tender as it is moist witha distinct, smoke-flavor profile. Beef brisket hasbecome very popular; it’s easy to taste why, thanksto its robust, spicy edge. The pulled chicken is asjuicy as can be, and the turkey has that just-cookedsmokiness packed with great flavor. The all beefsausage is slice meat and just as yummy.Are you a potato-saladfan? Imean really goodand freshly madewith not too muchmayonnaise andplenty of flavor?Think per fectlycooked potatoes with a tasty mix of herbs and justenough dressing to bind it. Daily at the Q Shack,all the sides are made fresh. The coleslaw is alwayscrunchy with enough moisture, as opposed todripping with dressing. The macaroni salad is asrefreshing, featuring just the right amount of eachingredient. It all tastes so fresh, as if you just madeit at home. In this case, it’s Q Shack homemade.The BBQ pinto beans are quite special, withonions, stewed tomatoes and Weil’s sauce as thebase. Macaroni and cheese is enjoyed by all of us,10822 providence road(promenade on providence center)704.542.5959 • www.qshackclt.comat any age. You’ll find this mac and cheese to be anirresistible party favorite. The Q Shack also offerscollard greens, which are prepared daily.When is the last time you had a delicious, freshlyprepared deviled egg? The jalapeño-deviled eggs aremade daily, topped with a homemade spicy salsa thatcomplements the egg beautifully. Weil’s customersabsolutely love the hushpuppies—crunchy outside,hot and moist on the inside.For dessert—if you’re having a party, you needQ Shack to serve dessert—consider the homemadebanana pudding. It’s the perfect ending to a greatbarbeque meal. This one is creamy and loaded withfresh bananas. You will be wishing you had an extratray for the fridge at home. Then there’s the applecrisp if you favor a hot fruity treat.If you just want to stop by and pick up a mealfor six to 20+ of your most appreciative friends, callin and pick up one of the Tailgate Specials—No. 1,No. 2 or No. 3. They all come with pork, beef andribs as well as sides, hushpuppies and iced tea. Forthat larger gathering, starting with 20 people, youwill want to let the Q Shack bring the meal to youwith all the fixins. Delivery service includes everythingyou need, including BBQ sauces, plates, cups,napkins, ice, cutlery kits and serving utensils. Youcan add tables, disposable tablecloths and chafingdishes with sternos for a complete set-up. They takecare of everything while you and your guests simplydig in and enjoy.This is the ideal meal for all events—birthdayparties, family reunions, anniversary gatherings,office functions, graduation festivities, weddingsand just about any get-together you can imagine.Over the last four years, the Q Shack has catered aBoy Scouts Blue & Gold banquet, an 80th birthdayparty, Speedway festivities and a wedding completewith a bluegrass trio to accompany the barbeque.Give Weil or Sayles notice, and they can takecare of you and a couple thousand of your closestfriends. There’s no doubt you will be thanked byall who attend.You can reach The Q Shack at www.qshackclt.comor by phone 704-542-5959.ECharles Jenkin is the host of This Show Is Cookin' on WBT radio, Sundays at 12 p.m.bottom right: © istockphoto.com/Nell Redmond; all other images courtesy of the q shack12 w w w. e p i c u r e a n c h a r lot t e.co m volume 2 • issue 4epicurean charlotte food & wine J u ly • A u g u s t 2 0 1 013

©istockphoto.com/Elena Elisseeva; right: courtesy coturri winerythey’re the hottest topics goingin the wonderful world of winethese days—organic, sustainable,bio-dynamic. But what is the truemeaning of this ‘back to nature’movement in winemaking?tony coturri—natural masterby dianne chaseI had the most fortunate opportunity to meetthe man regarded as the ‘Godfather’ of organicwinemaking in America today, Tony Coturri,and to hear from the master himself. Tony wasin Charlotte to share his wisdom and wine insupport of a fundraising event for Slow FoodsCharlotte, an organization whose mission is “Toprovide the Charlotte region a place to connect,reclaiming food sources and palatial growth.Supporting food that is Good, Clean & Fair.”14 J u ly • A u g u s t 2 0 1 0 epicurean charlotte food & wine volume 2 • issue 4w w w. e p i c u r e a n c h a r lot t e.co m 15

Locavore Guidelines for Eating WellIf not locally produced, then organic. This is one of the most readilyavailable alternatives in the market, and making this choice protectsthe environment and your body from harsh chemicals and hormones.If not organic, then family farm. When faced with Kraft or Cabotcheeses, Cabot, a dairy co-op in Vermont, is the better choice.Supporting family farms helps to keep food processing decisionsout of the hands of corporate conglomeration.If not family farm, then local business. Basics like coffee and breadmake buying local difficult. Try a local coffee shop or bakery to keepyour food dollar close to home.If not a local business then terroir, which means 'taste of the Earth.'Purchase foods famous for the region they are grown in, and supportthe agriculture that produces your favorite non-local foods such asBrie cheese from Brie, France or parmesan cheese from Parma, Italy.Hit the farmers' market before the supermarket. Plan your mealaround local ingredients you find at the market.Branch out. Maybe your usual food repertoire could use some freshideas. The farmers' market provides a perfect chance to try a newingredient when it's in season and lets you talk to its grower to find outthe best way to prepare your new food. Flirt with your food producer!Feed the freezer. Can't cook every night? Worried about your freshproduce going bad? It's easy. Make lasagna with local tomatoes ora soup packed with fresh veggies and freeze it! You can also makepersonal size meals for a brown bag lunch.Go out! Many restaurants emphasize local foods in their dishes.Ask around, you might be surprised how many options you find thatserve up local flavor.www.locavores.comAt first sight, you know you are meeting a uniquewinemaker. The tall man in the rumpled shirt andjeans, a cap atop his balding head, greets you with abroad smile beaming through the long grey beard; his60-year-old eyes still bright and sparkling as he talksabout his zeal for leading winemakers back to theways nature intended. “It’s a passion to nourish thegrowth of pure, natural food and wine,” says Coturri.First, what exactly do all of these ‘natural’ termsmean? According to WineDefine.com, their definitionsare as follows:Organic: “1. Used todescribe the growing of vinesusing only a restricted numberof permitted chemical pesticidesand fertilizers.2. Used to describe a methodof making wine without theuse of some chemicals andadditives such as sulphites(sulphur dioxide) during production.”An important note: Organicwines are not necessarily sulfite-free.Sustainable Viticulture: “Land, soil and vinecare that ensures that the environment can continueto support vines over a period of years”...his 60-year-old eyes stillbright and sparkling as hetalks about his zeal forleading winemakers back tothe ways nature intended.“It’s a passion to nourish thegrowth of pure, natural foodand wine,” says Coturri.Biodynamic Viticulture: “A holistic approachto growing vines, derived from the work of Austrianphilosopher Rudolph Steiner, that takes into considerationall of nature’s forces that affect the healthand growth of the plants. Planting, harvesting andbottling are timed to coincide with certain positionsof the planets, and only natural preparations may beused to nurture the soil and vines. Biodynamie, as itis known in France, is growing in popularity in almostevery wine-producing region of the world.”The Coturri family has been making wine usingorganic farming and sustainable processes for generations.Harry ‘Red’ Coturri learned from his father,Enrico, the traditional methods of winemakingfrom the ‘old country.’ Red started Coturri Wineryin 1979 with his sons Tony and Phil using the samehandcrafting practices that are lauded around theworld today.The Coturri Winemaking Commandmentsinclude:• Never use grapes that have been treated withpesticides, fungicides or herbicides.• No SO 2—no inoculation with sulfites, yeastcultures, no use of concentrates to boost sweetness,no added water, acids or other manipulationof the wine.• Fermented by natural fermentation methods only.left: ©istockphoto.com/Cristian Lazzari; right: ©istockphoto.com/Eric Ferguson• Employ a traditional basket press.• French oak barrel cooperage only.• All bottles must be hand bottled.Coturri spends months on end every year travelingthe country proselytizing the message of‘local and natural.’ When it comes down to it, hesays, “Just take the word ‘organic’ out and focuson regional. Plant what grows naturally where youlive, what will grow without being forced or treatedwith chemicals. If it can only exist with chemicals,it shouldn’t exist.”The overall philosophy is to have somethingyou cannot get anywhere else, he explains. “Buildcuisines [or wines]locavorea movement that encouragesconsumers to buy from farmers’markets or even to grow or picktheir own food, arguing that fresh,local products are more nutritiousand taste better. Locavores alsoshun supermarket offerings as anenvironmentally friendly measure,since shipping food over longdistances often requires morefuel for transportation.that people can identifyas uniquely fromyour area. We needto start giving muchgreater value towhat is true to ourown backyards andrealize it really is asgood as it gets!”Coturri says he’sexcited about what’sgoing on in theCharlotte area andcites some true locavore stars, including New TownFarms and the Art Institute of Charlotte’s culinaryprogram along with Slow Foods Charlotte.Terroir is what it’s all about, not only in winebut in food, as well. “In our winemaking, we workwith our environment, and because there are nochemicals involved or man-made manipulation, wecan enjoy a full range of flavors derived from thegrapes. The same is true of growing, buying andeating local foods.We agree that a lot of palates weaned on processed,chemically treated food and wines mayneed retraining, and that’s a very exciting, if notchallenging, prospect.”As a life-long winemaker, Coturri has dedicatedhimself to more awareness and involvement in theimportance of natural, quality, real foods and developingan appreciation not only for his organic wines,but for sustainable agriculture in general. It’s not apursuit that has or ever will make him rich, but that’sjust fine with him.“It’s about being involved and pursuing a passion.At the end of your life, it’s not how much money youmade, but the passion you had for what you did,”he says.With a chuckle he adds, “Good food, good wine,good friends—what more is there to life?” E16 w w w. e p i c u r e a n c h a r lot t e.co m volume 2 • issue 4 epicurean charlotte food & wine J u ly • A u g u s t 2 0 1 0 17

do you know when kids get so excitedthat they start talking and screaming andmoving all at the same time, generating confusion,madness and frustration? Changing yourmood so drastically that the only thought thatcrosses your mind is to disappear with simplemagic words like “shazam!”? And poof—youare out... in another dimension...That’s what’s happening with the steviamarket right now.one year of steviaby eduardo castroa look at the popular new sweetener©istockphoto.com/Santje09Since December 2008, when the FDA approved the useof rebaudioside A (an active ingredient of stevia) in U.S. foodand beverages, the stevia market has erupted. By mid-July2009, stevia sales topped $95 million, a substantial increaseover the $21 million achieved in all of 2008. According tomarket research and analysis from Mintel, the stevia marketcould exceed $2 billion by the end of 2011.All this excitement is generating huge confusion. Themarket is talking about stevia, rebiana, erythritol, aftertasteissues, cost and I don’t know what else, thinking that ourconsumers are educated enough to follow such trends anddiscussions. So let’s take a time out and try to understandthis market. Back to basics:First of all, what is stevia?Stevia rebaudiana is a plant belonging to the chrysanthemumfamily and is native to South America. The leaveshave been used for centuries as sweeteners by indigenouspeoples who added it to bitter medicines and teas. Today,it is commercially cultivated in many countries around theworld including China, Korea, Malaysia and many countriesin South America. During WWII, the British were consideringcommercially cultivating stevioside as there was a sugarshortage at the time.Stevioside what?Stevioside is the extract of the stevia leaf. The leavescontain glycosides, which taste sweet, but do not providecalories. Steviosides and rebaudiosides are the major constituentsof glucosides with differing sugar molecules attached,as found in the leaves of the stevia plant. The major, commercially-usedglycoside is called stevioside and is estimatedto be 200 to 300 times sweeter than sugar. There aremany different grades of stevioside, as well as methods ofextraction. The taste of stevioside is dependent upon manyfactors, including the method of extraction, the percentageof steviosides and more.Rebaudioside what?Steviol glycosides are the sweet components of thestevia leaf. The two most abundant types of steviol glycosidesare stevioside and rebaudioside A. Stevioside is themost abundant and the most studied. Rebaudioside A is the18 J u ly • A u g u s t 2 0 1 0 epicurean charlotte food & wine volume 2 • issue 4w w w. e p i c u r e a n c h a r lot t e.co m 19

est-tasting steviol glycoside. It is broken down by thebody into the same basic parts as stevioside. Rebiana isa 97 percent pure extract of rebaudioside A. It is the firsthigh-purity, well-characterized form of rebaudioside A.So now, you know that stevia and rebiana are differentanimals. Stevia is a South American shrubby herb that isgrown for its sweet tasting leaves. Rebiana, which is alsoknown as Reb-A, is the purified extract responsible forimparting stevia’s sweet taste.Ok, let’s move on. Knowing what stevia is, now it willbe easier to classify different types of stevia.Stevia Leaves:• Fresh Leaves: Most pure form. Eight to 12 percentsweet glycosides, five to eight percent steviosidesand one to two percent rebaudioside A.• Dried Leaves: Dried form of the fresh leaves. Usedin brewing herbal teas and for making liquid extracts.• Tea Cut Leaves: Cut intosmall pieces and sifted toremove twigs and otherunwanted matter.• Ground Leaves (Powder):The dried leaves groundinto a fine powder. Usuallyabout 10 to 15 timessweeter than sugar. Usedin teas and cooking, butdoes not dissolve.Liquid Extracts:• Dark: Concentratedsyrup derived from thedried leaves. Usually in awater and alcohol base.Sweetness varies betweenmanufacturers. Thisform offers the greatestamount of benefitsfrom the stevia plant.• Clear: A solution ofpowdered steviosides dissolved in water, alco-holor glycerin.Powdered Extracts (Steviosides):• 40 to 50 Percent Sweet Glycosides: The processed formof the leaves to concentrate on the sweet glycosidesby removing unwanted plant matter. An off-whitepowder. Commonly referred to as “Stevioside.”• 80 to 95 Percent Sweet Glycosides: The processed formof the leaves to concentrate on the sweet glycosidesby removing unwanted plant matter. An off-white powder.This powder is 200 to 300 times sweeter than sugar.Quality of the powder depends on purity of the glycosides(i.e. 80 to 95 percent pure) and the ratio of rebaudiosideA over stevioside. The higher the ratio, the better theproduct. Commonly referred to as “Stevioside.”Other Forms (Stevia Blends):• Due to the great strength of the powdered extracts,it is common to add a filler to ‘tone down’ the strengthso that the stevioside is easier to use and more palatable.These fillers are usually some form of non-sweet foodadditive that has little to no nutritive value such aslactose or maltodextrin.Another annoying behavior in this market is the bigcorporations fighting each other about aftertaste. “Oh, myproduct tastes better than yours… Yours is bitter… Yourshas ingredients that mine doesn’t…” This kind of bias.So they are introducing “stevia solutions” for blockingbitterness and extending sweetness. In order to do that,they are adding another ingredient to stevia productscalled erythritol. Erythritol is mixed with Reb-A sweetenerto tone down its licorice aftertaste. Erythritol, a naturalextract made from fermented fruit, is a sugar alcohol thatis listed as zero calories onthe label because the carbohydratesare minuscule in aserving packet. But as withall sugar alcohols, largeamounts may lead to digestiveproblems.Also, as ever ybodyknows, the stevia brandhas to be approved by FDAto be merchandised in thesweetener section. In thiscase, once the manufacturergets a GRAS (Generally Recognizedas Safe) status for aspecific item, the retailer willbe allowed to move the itemfrom “dietary supplementset” to “sweetener set.”Suddenly the sky getsbrighter, right? Enough withdefinitions. Now, let’s talkabout the market!In the first eight months of 2009, Mintel’s Global NewProducts Database (GNPD) monitored the launch ofmore than 110 U.S. food, drink and health care productsmade with stevia. Annual new product activity for steviamore than doubled between 2007 and 2008.Mintel reports that 25 percent of people say theymight be interested in stevia, but they haven’t tried it yet.Just over one in ten percent say they have tried steviaand plan to continue purchasing it. The report also revealedthat nearly 70 percent of Americans have never evenheard of stevia. More than six in 10 (62 percent) say theyhave no interest in trying stevia, and 11 percent saythey think stevia is unsafe and they plan to avoid it.What does that mean? Well, I say poor communicationleft: ©istockphoto.com/dirkr; opposite clockwise from top right: Wisdom Natural Brands, ©istockphoto.com/dirkr, Whole Earth Sweetener Company LLC, The Truvia Company LLCfrom the manufacturers to the consumers. By the way,this why I am writing this article!The market lost focus. Instead of investing time andmoney into educating consumers, the manufacturers arefighting about who tastes better and throwing scientificwords at the debate thinking everyone should know allabout “tols” and “diosides.” If I am a natural consumerand I read a label saying “erythritol” without any explanationwhatsoever, I just put the bottle back at the shelfthinking, “Why in the world would they have that ‘acid’in the natural section of the store?!”It’s all about education. So please join me in the questfor pure, simple focus on this thing.I’ve been reading lots of articles and reports questioning,“Is stevia’s market limited by cost?” or stating, “It is verydifficult to compete with artificial sweeteners.” Blah, blah,blah. Hello, wake up! What is wrong with you people?First of all, you don’t have to compete with artificialsweeteners. Different market and different consumer.Secondly, manufacturers don’t need to reduce the costto incentivize consumers to switch from one type ofsweetener to another. They will switch on their own ifthey know and understand what’s inside the bottle andall of the health benefits that come with it. When you’retalking about health benefits, the dollars questions seemto fade away.Again, it’s all about education. So what about the future?The market predicts:• Stevia will become a major global commodity.• World demand for stevia leaves will exceed six toeight million metric tons a year in the next 10 years.• Rebaudioside A, an all natural, zero-calorie sweetenerderived from stevia, will overtake chemical sweetenersin the sweetener markets, because consumers want‘natural’ products.• The markets for Reb-A will touch $10 billion in afew short years.• Reb-A sweetener has the potential to penetrate 20to 25 percent of the sugar market.• Stevia as a cash crop will promise more returnsthan coffee, tea and tobacco.Do I believe in that? Sort of. Do I have any predictions?Sort of. Am I good in predictions? For sure not, otherwiseI would be having a nice (and sweet) drink in my yacht incrystalline waters around some Greek island rather thanwriting about stevia.But what I believe for sure is that this market isn’t justa trend. Is something that will stay and give us an alternativeto live better and healthier. So if you want some advice,regroup your thoughts and focus on what the consumerreally wants. And trust me: It’s all about education.EEduardo Castro built his Procurement and International Trade background through 19 years of workingexperience in different segments and across multiple countries. The last six years he worked asCategory Manager developing and executing category specific business plans in conjunction with salesand marketing teams in the natural and specialty food market.Top Stevia Brands in the MarketSee that? Isn’t it getting easier to understand this‘overly popular’ product now that you have some ideaabout stevia and ingredients? Let’s put your knowledge inpractice and check the top brands in the market and seethe main differences:Truvia: Truvia is a natural, zero calorie sweetener thatis made with rebiana. It is distributed by Cargill, Inc., andCoca-Cola Co. It is available in single serving cartons ofeither 40, 80 or 140 packets per box. Truvia contains zerocalories, zero grams of fat and three grams of carbohydratesper serving. Truvia can be found in a variety ofCoca-Cola products and is also kosher certified.Truvia ingredients: erythritol, rebiana and natural flavors.PureVia: PureVia, which is distributed by the WholeEarth Sweetener Company and Pepsi Co., is available ineither 40 or 80 count cartons of single serving packets.All-natural, PureVia contains zero calories, zero grams offat and two grams of carbohydrates per serving. PureViais also certified kosher dairy.PureVia ingredients: erythritol, isomaltulose, Reb A,cellulose powder and natural flavors.SweetLeaf: SweetLeaf is distributed by WisdomNatural Brands and is available in either 50 or 100 countcartons of individual packets. It contains zero calories, zerograms of fat and zero grams of carbohydrate. It is alsokosher certified.SweetLeaf ingredients: inulin soluble fiber and stevialeaf extract.All Natural Zero Calorie SweetenerTM20 w w w. e p i c u r e a n c h a r lot t e.co m volume 2 • issue 4 epicurean charlotte food & wine J u ly • A u g u s t 2 0 1 0 21

decantedsome things just get better with ageby jean spranglerleft: ©istockphoto.com/webphotographeer; right: ©istockphoto.com/Steve Coleif I were a bottle of wine, my label might readsomething like this: Starts out as a young,crisp, innocent wine. Moves into a more full-bodied,complex vintage with age. Made from an unusualcombination of hybrid grapes. While delicious onits own, it is ideal when paired with the right foodand company. For the perfect balance, partner withgood friends and family. Can sometimes be tart andbitter during family gatherings. Contains sulfitesand sarcasm.I love wine. No, it’s not time to call Wine Anonymous orAA. Truth is, I just love everything about wine—the endlessvintages, the feel of a long-stem glass in my hand, thesound of a cork popping and the first taste of a new wineon my taste buds. Tasting a new wine reminds me of thewonderful anticipatory excitement of a blind date. You arealways hopeful you’ve found ‘the one.’22 J u ly • A u g u s t 2 0 1 0 epicurean charlotte food & wine volume 2 • issue 4w w w. e p i c u r e a n c h a r lot t e.co m 23

e incompatibly different. And like families, sometimesyou have no choice of what wine you are served, andlike it or not, you sip to be polite—most of the time.But as the saying goes, “Life is too short to drink badwine.” I have also come to realize that life can be tooshort to try and fix relationships that, despite years ofaging, just haven’t ripened well.My friend and fellow wine aficionado, Karen, andI share a mutual angst and disappointment at feelinglike Cabernets in a family of Sauvignon Blancs. Each ofus has, despite our best intentions, realized that we’renever going to taste life the way our siblings do. Werecently met at our favorite wine bar to talk over a wonderfulglass of Chilean red wine. Pretty soon we werelaughing and talking about the fact that we may not bethe only ones out there who feel like the under-appreciatedwines in their families, and that with a splash ofhumor, room to breathe and a sip from our experience,we could start a wine club/support group to help peoplelike us feel like celebrated vintages again.EJean is a freelance writer and President of Spangler & Associates Advertising in Charlotte.She has published in The Charlotte Observer, Today’s Charlotte Woman, WFAE and has wonawards for her non-fiction writing.I love matching mood and food with differentwines. But be clear, wine hasn’t always loved meback. I’ve made mistakes. But overall, it’s beena relationship that has been constant since mycollege days when I swirled Blue Nun and Mateus.It’s been the drink of choice at holidays, birthdays,anniversaries, graduations, promotions andend-of-the-year bonus checks (remember those?).But it has also been there to share in quiet griefwhen a friend has curled up on my couch to tellme they have cancer, lost a job or that their spouseis leaving them. A glass of wine has been hoistedtoo frequently in memory offriends and family who left myGreat relationshipsare like wine—somejust get better andbetter with age.life too early.I’ve moaned like a love-struckhoneymooner over wine savoredwith unforgettable plates of pastain Italy, over chicken and sea basscooked to perfection in Greeceand France. But I’ve gottenjust as much pleasure watching the eveningnews with a simple red table wine with Fridaynight pizza, or a light and airy Pinot Grigio at theend of a spring day when I have finished planting“Hot Lips” salvia in my garden. A glass of coldChardonnay has been my companion as I’vewatched a breathtaking sunset at the beach. And,I’ve held tightly to a glass of Pinot Noir on a coldwinter night as I savored the last chapter of abook I hoped would never end.What I’ve come to realize is that wine takes onits best flavor when consumed with friends andfamily who really ‘get you.’ Great relationshipsare like wine—some just get better and betterwith age.Not every glass of wine I’ve sipped has gonedown so smoothly. There are glasses of wine I’vetossed in the bushes from my porch, or put in therefrigerator for cooking. There are glasses thatafter one sip have given me a full-blown headache.And then there are those glasses that werediscarded because they had been stored improperlyand had enough sediment in the bottom ofmy glass to fill the cracks in my driveway.Families, I’ve discovered, are a lot like wine.Just like growing grapes takes a long-term commitment,so does being part of a large family ofsiblings and in-laws. Grapevines, I’ve learned,take several years from planting to the firstharvested crop, and typically don’t reach fullproduction until the fifth or sixth year. With propercare, plants can survive up to 100 years if theyare cared for properly, just like human beings.And like grapes, even though you might be fromthe same ‘vintage,’ you and your siblings mightleft: ©istockphoto.com/Nathan Maxfield; right: ©istockphoto.com/Steve ColeDilworth East Coastal KitchenGreat Flavors from the Coast!Ù Charlotte´s Best Cocktail Menu FeaturingMojoti´s Made with Fresh-squeezed Sugar CaneAuthentic Fish TacosLobster RollsShrimp x GritsFrozen Custard Made Fresh DailyÙ Relax on the Rooftop Deck1514 East Boulevard • Charlotte704.332.9292 • www.thedeckoneast.comb o u rbo n l i q u o rThe finest smallbatch bourboninfused withthe essence ofexotic fruits.Handcrafted atthe Prichard’sfamily Distilleryin Tennessee.try prichards’ sweet lucy, but do so responsibly. produced & hand bottledexclusively by prichards’ distillery, inc. • kelso, tn • available in nc abc storeswww.prichardsdistillery.com24 w w w. e p i c u r e a n c h a r lot t e.co m volume 2 • issue 4 epicurean charlotte food & wine J u ly • A u g u s t 2 0 1 0 25

lava bistro & bar hasexotic feel, delecta ble cuisinetop right image ©Todd Holben Photographydipping trio with lobster beer, pimento cheese and pesto hummus served with grilled flatbreadby michaele ballardimages by ashley blake summerlinwhen you’re ready for a romanticnight, special occasion or just alovely dinner out, Lava Bistro & Bar inthe University area will exceed all yourexpectations.For starters, the eclectic and colorful interior—featuring deep yellow walls leading down a curvedhallway to the lavender interior Lake Room—create acasual yet sophisticated atmosphere. Colorful artwork,wrought-iron wine lockers and a view of a glisteninglake add to the ambiance.Unique chandeliers hang in the main dining area,entry and upstairs in another private dining space. Thesecond-floor dining room is more like a balcony thana second floor, providing a spacious feel even when45 are seated for lunch or dinner. The Lake Room26 w w w. e p i c u r e a n c h a r lot t e.co m volume 2 • issue 4 epicurean charlotte food & wine J u ly • A u g u s t 2 0 1 0 27

holds 20 and features drapes that can be drawn tomake the area private, the patio accommodates 100for cocktail parties and the bakery private space isavailable for a seated dinner of 30.While Lava Bistro’s interior has an internationalambiance, the menu is outof-the-ordinaryAmericanfare, with several dishesthat incorporate Southernand French elements.“You can’t reinvent thewheel, so I like to take thebuilding blocks of Frenchcooking and add a Southerntwist,” says ExecutiveChef Joseph Cornett. “I liketo pair flavors that aren’ttraditionally put together.“Of course you haveto start with high qualityproducts,” he adds, “likevegetables from the local farmer’s market.”The marinated tomato salad, for instance, is a cornmealfried tomato stuffed with marinated heirloomtomatoes and feta cheese. Equally tasty is the Cobbsalad, made with romaine, pepperoni, bleu cheese,blackened chicken, cherry tomatoes, hard-boiled eggand avocado served with cilantro vinaigrette.The staff is knowledgeable and accommodating“You can’t reinventthe wheel, so I liketo take the buildingblocks of Frenchcooking and add aSouthern twist. I liketo pair flavors thataren’t traditionallyput together.”above: cobbsalad; oppositeseared tunawith seaweedsalad andmarinatedtomato saladwhen assisting in choosing a wine; the Louis MartiniCabernet and Ponelle Pinot Noir by the glass wereboth dry selections and excellent choices for ourmeal. Lava Bistro has an extensive selection ofwines to choose from, along with domestic, draft andimported beers.There is also a menu of specialty cocktails— theWatermelon Splash with Smirnoff vodka, Sprite,cranberry and watermelon puree, the UniversityMartini, a simple and sweet mixture of fresh raspberrypuree and Belvedere vodka, and the BlackRaspberry Julep, which is not your typical julep withBelvedere Black Raspberry, simple syrup, mint andfresh raspberries.The crabcake appetizer is exceptional, filled withlarge lumps of crab in lieu of filler, seared on the outsideand incredibly moist inside. It was served with roastedred pepper coulis and arugula with truffle remoulade.The tuna puttanesca is sushi grade tuna tossed intomatoes, kalamata onions, capers, spinach, anchoviesand oregano, topped with fettuccini. All the tunadishes are excellent choices, because the tuna is someof the freshest to be found. Owner Ralf Schnabel runshis family’s fleet of long-line tuna boats fishing in andaround the Caribbean and Atlantic Oceans.“It comes from the sea to the table in 48 hours,”says Andrea Jones, director of sales and marketing.The farm-raised New Zealand lamb chops aregrilled to perfection—medium rare—and melt in28 J u ly • A u g u s t 2 0 1 0 epicurean charlotte food & winevolume 2 • issue 4w w w. e p i c u r e a n c h a r lot t e.co m29

strawberry shortcake with fresh strawberries and chantilly creamowner ralf schnabel and executive chef joseph cornett relax on the patiocitrus biscuit soaked in Grand Marnier and orangezest, then smothered in fresh strawberries and chantillycream. The top of the biscuit caps off the dessert.Lava has recently launched its new summer menuwith unique salads like the salmon BLT, tofu andstrawberry salad, crab cake and Monte Cristo sandwiches,and the Seafood Meritage, a combination ofshrimp cocktail, marinated tuna, crab cakes and truffleremoulade, all of which remain popular choices. Thereare several paninis from which to choose includingturkey, Italian and Caprese. Entrées like the salmonteriyaki and shrimp tortellini are also hits, or you canbuild your own burger.Lava Bistro is the perfect place for a corporate dinneror intimate outing with private dining rooms andunique settings for hosting a one-of-a-kind event. Therestaurant also features MeltDown Wednesdays withlive music, drink specials and small plates, live entertainmentevery weekend on the patio, and a monthlywine dinner, just to name a few.Whether it’s a romantic evening for two or a businessgathering for 50, rest assured you can’t go wrong withthe delectable cuisine, tuna entrées, medium-rare rackof lamb or filet mignon topped with pimento cheeseserved with a blistered tomato salad. Regardless ofyour choices, you will surely have an extraordinarydining experience at Lava Bistro.E“There is nosubstitute forquality. We usethe highest qualityfood we can get,especially tuna. Weget it when theboats come in.”your mouth. They are accompanied by pistachio ricepilaf and blueberry compote, a unique combination oftastes, which Cornett refers to as “sweet and savorywith each bite of lamb.”Each selection is a work of art, served on a largeclear or cobalt blue glass plate.Cornett, a native of Tennesseewho attended SullivanUniversity in Louisville, KY,accredits his immaculate presentationsto his time workingat the Brown Hotel under JoeCastro. “You eat with your eyesbefore you take your first bite,”he explains. He spent a lot oftime traveling to Greece, Italy,Switzerland and France, whichhe says gave him opportunitiesto experience various cookingmethods.The restaurant’s superiorattention to detail can be attributed to Schnabel, whois German and was raised in Caracas, Venezuela. Hetook an interest in the hospitality industry at an earlyage. After graduation, he decided to embark on hisdream and attended the Les Roches Bluche Hotel ManagementSchool in Switzerland where he graduatedwith a degree in hotel and restaurant management. LesRoches is among the top three hospitality managementschools in the world for undergraduate studies.Schnabel worked as food and beverage managerfor Intercontinental Hotels in Venezuela for fiveyears. During his time there, he met his wife, Maro,and decided to venture out on his own. He startedhis first restaurant in Venezuela while also operatinghis family’s long-line tuna boats, a company he stilloperates from Charlotte.In 2008, Schnabel and his wife decided to movethe family to Charlotte for a better lifestyle and educationfor his two children. He purchased Lava Bistro& Bar in February 2009.“There is no substitute for quality. We use the highestquality food we can get, especially tuna. We get it whenthe boats come in,” he says. Schnabel also points outthat the tuna is caught with hooks, which is moreenvironmentally friendly; that way the tuna aren’thauled up in big nets with other fish that are destroyed.“Some restaurants will get pre-made or cheaperingredients; we use no frozen products, all our sauces,soups and stock are made in-house,” he adds.After a wonderful meal you have a choice of severaldesserts, including a rich house-made brownie withvanilla ice cream, cheesecake with salted caramel, orthe popular strawberry shortcake made with a sweetopposite bottom right image ©Todd Holben Photographycrab cake with roasted red pepper coulis, arugula & truffle remouladestrawberry saladlava bistro & bar8708 jw clay boulevard | 704.549.0050www.lavabistro.com30 w w w. e p i c u r e a n c h a r lot t e.co m volume 2 • issue 4 epicurean charlotte food & wine J u ly • A u g u s t 2 0 1 0 31

through thegrapevineplaces to gopeople to seecozy, rustic-chicwine bar featuringfresh fun food andfunky wood pieces231 n. tryon street • charlottep 704.376.VINE • f 704.376.2929www.thewoodenvine.com • thewoodenvine@aol.comEpicurean Charlotte Food and Winemagazine has an all new website!Visit us at www.epicureancharlotte.comfor up-to-date information on eventsand news around town, and becomeour friend on Facebook!Lebowski’s Neighborhood Grillon East Boulevard welcomes CaineAyers, formally of Foskoskies OnShamrock and Pewter Rose, as theirnew kitchen manager. Be sure tocheck out their new Sunday Brunch.704.370.1177www.lebowskisgrillandpub.comLaVecchia’s Seafood Grille will bemoving from their current location to theformer City Tavern space downtown onthe corner of E 5th St. & S. College St.JAX Backstreet Tavern will move intothe old LaVecchia's location in October.704.370.6776 • www.lavecchias.comTaco Mac, a neighborhood pub withlocations throughout the Southeastthat specializes in delicious food,great atmosphere and world-classbeer, will be opening in PiedmontRow. Welcome aboard.www.tacomac.comChâteau Noir has announced plans to bring their Culinary Education Tourto Charlotte. This event serves as an opportunity to network with prominentculinary industry professionals while uplifting today’s youth to learn more abouta perspective career in the culinary field. The Culinary Education Tour 2010 willtake place on Saturday, August 7th, at Freedom Hall (The Park) on IndependenceBoulevard from 10 a.m. to 4 p.m. Admission for ages 19 and up is $5.704.782.5811chateaunoirllc.com/tour2010/Charlotte winemaker Terry Miller ofD’Vine Wine Café has won a goldmedal for his 2007 Bourdeaux-styleblend as well as a bronze medal forhis 2008 Lodi Sangiovese and his2007 Zinfandel/Cabernet blend.Congratulations Terry!704.369.5050 • www.dvinewinecafe.comIn the May/June issue, we mistakenlyput in the wrong phone number andwebsite for the The Wooden Vine onNorth Tryon. Apologies for theconfusion. The correct information is:704.376.8463 • www.thewoodenvine.comAfter 80 plus years in the business,Reid’s Fine Foods has closed. Theyare currently in negotiations to relocate,and will continue to offer their awardwinninggift baskets and personalservice by phone and online.800.998.9855 • www.reids.comKalu Asian Kitchen is now open. Thisdramatic restaurant, located in the 505Building at the corner of 6th St. & NorthCaldwell, is steeped in Asian culture,design and the authentic cuisine of Japan,China and Korea, where Chef BryanEmperor lived, cooked and trained.704.910.4877 • www.kalunc.comMatthew Pera from The Libertyis the proud daddy of a baby boy.Congratulations Matt!704.332.8830www.thelibertycharlotte.comNoble’s Restaurant on MorrisonBoulevard will close in August asthey prepare for a move andfinalize details for their new location.704.367.9463www.noblesrestaurant.com32 J u ly • A u g u s t 2 0 1 0 epicurean charlotte food & wine volume 2 • issue 4w w w. e p i c u r e a n c h a r lot t e.co m 33©istockphoto.com/Michael Smithjuly04 Red, White and BoomCome to Memorial Stadium in Center Cityfor a spectacular 4th of July celebration! Theshow begins at 9:30 p.m. (weather permitting).www.charlottecentercity.org16- Queen’s Feast25Enjoy a culinary extravaganza during this10-day celebration of Charlotte’s restaurantscene. Each participating restaurant will offera spectacular three course, prix fixe dinner menufor only $30 per person (excluding tax & gratuity).www.charlotterestaurantweek.com24 Caribbean Festival & ParadeThis family-oriented annual cultural eventfeatures live entertainment, educational workshops and authentic Caribbean cuisine. Theparade showcases colorful handmade costumes,steel pan music and traditional dance performances.www.charlottecaribbeanfestival.com30- 24 Hours of BootySupport the more than 1,200 riders as they31participate in this 24 hour cycling event toraise money for cancer research and survivorship.www.24hoursofbooty.orgaugust06 First Friday Gallery CrawlEnjoy plenty of music, food and beverages asyou explore South End’s businesses, restaurantsand galleries in this monthly event.www.findyourcenter.com13 Movies in the ParkSpend a summer evening sitting under the stars,hanging out with friends and neighbors whilewatching ‘Monsters vs. Aliens’ at Freedom Park.www.watershedcharlotte.com20- Biltmore Flower CarpetDiscover the dramatic, one-of-a-kind flower carpetsept.12 as Biltmore’s garden experts weave togetherthousands of colorful plants into a vivid livingcarpet on the South Terrace of Biltmore House.www.biltmore.com21 Shelton at Sunset ConcertFeaturing The EmbersEnjoy good food and wine while listening to thesounds of legendary group The Embers on aBlue Ridge Mountain hillside at North Carolina’slargest family-owned vineyard.www.sheltonvineyards.com

scene aroundtown"celebrating thenew sunset grilleleft to right: Tom Duncan,Owner JD Duncan, RachellePacholski, Melanie Tritten"charlotte wine & foodbig bottles & blues eventleft to right: Tom Billotto, WinemakerBob Foley, Linda Seligman, MichaeleBallard, Patty DelBello, Craig Brownenjoying the nice weatherat dolcetto wine room"left to right: Jim Ruggles, BrookeRuggles, Ginny Comly, Melinda Edge,Brannen Edge, John Comlyenjoying music at aliveafter five—piedmont row"left to right: seated—Cindy Morosini,Darla Barker; standing—Brenda Ross,L. Polite-Colemankicking off red bowl’swater to wineleft to right: Larry Freeman, Harvey Auger,Alexander Clarke (US Army), Reginald Ivey(US Army), John Falkenburg (President NCUSO), Meg Grady, Michael Langley, SeanMcCormack, Barbara Hatchens (squatting)"media private eventat georges brasserieleft to right: Sharon Balas, OwnerGeorge Bakatsias, Dana Rosenbaum,Spencer Kirkman, Liz Alley"DONNA BISE34 w w w. e p i c u r e a n c h a r lot t e.co m volume 2 • issue 4 epicurean charlotte food & wine J u ly • A u g u s t 2 0 1 0 35

local flavoringredients:enjoy the flavors of summerwith these savory treatsspicy thai mango saladdeejai thai restaurant• 1 shredded raw mango• 2 to 3 Thai chili peppers(ground)• 4 to 5 tbsp. lime juice• 3 to 4 tbsp. sugar• 3 to 4 tbsp. fish sauce• ½ cup thinly slicedred onion• ¼ cup mint leaves• ½ cup toasted cashewnuts• 4 grilled jumbo prawns• 5 oz. grilled, slicedchicken• 2 tbsp. Thai sweet chilisauce (Chef’s choice:Mae Ploy Brand)Peel the green mango and shred with a zigzag peeler.Mix grilled, sliced chicken and grilled prawns withsweet chili sauce and keep small amount of sauce onthe side for garnishing. Mix all ingredients together(for best results, use your hand to mix). Serve ongreen leaf lettuce.pomegranate mojitothe deckingredients:• 2 limes• fresh mint• soda• rose’s mojito mix• pomegranate liquoror pomegranate juice• light rum• iceMuddle two limes and three to six sprigs of mint in a glass.(To muddle is to combine ingredients, usually in the bottomof a mixing glass, using a muddler.) Add ice, ¼ to ½ounce of pomegranate liquor (or pomegranate juice such asPOM), 1¼ ounces light rum and 2 ounces of Rose’s mojitomix. Shake and pour into a Collins glass. Add a splash ofsoda. Serve chilled.Dilworth/SouthEndLebowski’s Neighborhood GrillLocated in the heart of Dilworth on EastBlvd., Lebowski’s has quickly become theplace for friends, family and neighbors tomeet, offering an array of salads, sandwiches,burgers and dinner specials aswell as good wine and cold beer.704.370.1177 • www.lebowskisgrillandpub.comArthur’s Wine ShopConveniently located in Belk at SouthParkshopping mall, Arthur’s has been servingthe Charlotte community for over 30 years.They specialize in hard-to-find wines, specialtyfoods, gift baskets and catering services.704.366.8610 • www.arthurs-wine.comCafé Monte French BistroThis French bakery and bistro has a delectabledish for everyone, offering Frenchfare along with freshly baked Artisanbreads, pain de croissants and crêpes. Openevery day for breakfast, lunch and dinner.704.552.1116 • www.cafemonte.netZebra Restaurant & Wine BarZebra offers a world-class dining experience.From their 800-bottle wine list and fourdiamond award-winning service staff, to theà la carte and nightly gastronimique grandtasting menu, Zebra consistently delivers thebest Charlotte has to offer.704.442.9525 • zebrarestaurant.netMidtown/Myers ParkTerra RestaurantThis intimate bistro’s casual atmosphere isperfect for dining with friends, co-workersand family. The creative menu featuresa wide array of great selections, alwaysmade from the highest quality ingredients.704.332.1886 • www.terracharlotte.comThe Common MarketThe Common Market is your stop for eclectic,neighborhood convenience. A moderntwist on the general store, The CommonMarket offers fresh deli sandwiches, coldbeer, knicks & knacks and a great selectionof wine for every price range.704.332.7782 • www.commonmarketclt.comThe LibertyThis American Gastropub features anaffordable menu, 20 craft beers on tap,30 wines by the glass and Charlotte’smost comfortable bar. Join them forlunch, brunch, dinner, late night orin-between.704.332.8830 • www.thelibertycharlotte.comThe DeckThe Deck is the first of its kind, offeringfresh seafood and handcrafted exoticcocktails. Featuring daily fish specials,oysters on the half shell, hand cutfrench fries, homemade frozen custardand fresh squeezed juices.704.332.9292 • www.thedeckoneast.comSouthParkBarrington’s Restaurant Brio Tuscan GrillBruce Moffett brings culinary sophistication Brio offers its guests ‘La Dolce Vita.’ The foodto the area with his highly imaginative is all simply prepared using the finest andcuisine. Meals are served in an intimate freshest ingredients. The menu’s emphasisatmosphere by skilled servers who know the is on prime steaks and chops, homemadewine list as well as they do their own names. pasta specialties and flatbreads prepared in an704.364.5755authentic Italian wood-burning oven.www.barringtonsrestaurant.com704.571.4214 • www.brioitalian.comDolcetto Wine RoomDolcetto Wine Room is chic and trendy.Enjoy wines by the glass or bottle, alongwith artisanal cheeses, appetizers, desserts,salads and sandwiches. Outdoor patio seatingis the place to watch the crowds.704.295.1111 • www.dolcettowineroom.comNoDaDeejai Thai RestaurantEach dish at Deejai is prepared with freshingredients by Thai chefs using recipespassed down from generations. Wine andbeer is carefully selected to complimentthe spices and sauces in Thai food.704.999.7884 • www.deejaithai.comUptownripe forthe pickingThe Wine Shop at FoxcroftA most enjoyable wine learning andshopping experience awaits you at TheWine Shop at Foxcroft. Enjoy a glass orbottle of wine while you snack on greatfood prepared by Chris Zion.704.365.6550 • www.thewineshopatfoxcroft.comCrêpe Cellar Kitchen & PubThoughtful combinations of everydayEuropean cuisine and neighborhoodAmerican pub fare boasting a variety ofmenu options including savory and sweetcrêpes, sandwiches, salads, French breadpizzas, European entrées, carafes of wineand French press coffee.704.910.6543 • www.crepecellar.comPasta & ProvisionsCharlotte’s primo Italian gourmet foodstore features homemade pasta, sauces,olive oils, imported and domestic cheeses,etc., and a huge selection of Italian wines.704.364.2622 • www.pastaprovisions.comThe Wooden Vine on TryonUptown’s newest wine bar features anupscale tapas menu, a delightful selectionof wines by the glass or bottle and a cozyambiance highlighted by hand-carved wooddecor. The Wooden Vine also hosts bi-weeklywine tastings and private wine events.704.376.VINE • www.thewoodenvine.com36 J u ly • A u g u s t 2 0 1 0 epicurean charlotte food & wine volume 2 • issue 4w w w. e p i c u r e a n c h a r lot t e.co m 37

Plaza/MidwoodGood Food on MontfordWith a focus on the extensive use of localand organic products combined with comfortablyhumble décor, the result can onlybe described as Good Food on Montford.704.525.0881 • www.goodfoodonmontford.comLa Isla Cuba RestaurantSpecializing in all the unforgettable flavorsof Cuba, La Isla features authentic Cuban& pork sandwiches, shredded beef, croquettes,famous Cuban pizza, pastries, TresLeche cake, ice cream and Cuban coffee.704.846.4752Total Wine & More–UniversityThe wine superstore offers a huge selectionof fine wines at dynamite prices. Choosefrom everyday wines or some of the wineworld’s most revered labels. Many selectionsof beers and gift items are also available.Tastings and classes are offered.704.714.1040 • www.totalwine.comD’Vine Wine CaféCasual, relaxed environment with twoseparate lounge areas featuring 35 winesby the glass and over 500 wines for retail.The menu is focused on gourmet smallplates at reasonable prices.704.369.5050 • www.dvinewinecafe.comThe Common MarketThe Common Market is your stop for eclectic,neighborhood convenience. A moderntwist on the general store, The CommonMarket offers fresh deli sandwiches, coldbeer, knicks & knacks and a great selectionof wine for every price range.704.334.5991 • www.commonmarketclt.comTotal Wine & More–Park RoadThe wine superstore offers a huge selectionof fine wines at dynamite prices. Choosefrom everyday wines or some of the wineworld’s most revered labels. Many selectionsof beers and gift items are also available.Tastings and classes are offered.704.295.9292 • www.totalwine.comLava Bistro & BarCasual, upscale dining in the Universityarea. featuring eclectic American cuisineincluding sushi grade tuna, an extensivewine list and contemporary atmosphere.Their outdoor patio offers an expansive viewof the lake and an unforgettable experience.704.549.0050 • www.lavabistro.comBallantyne/StonecrestJohnny’s Red BowlFeaturing a full-service bar and Asianinspireddishes, each dish is handcraftedand prepared with the finest and freshestingredients. Boasts a create-your-own stirfrybar and award-winning Sushi bar.704.814.7777 • www.redbowlusa.com10 SignatureWhite Russians& MartinisF R I D A Y$4 House Vodka$5 Glass of WineThe classic neighborhood grillthat truly abides!Street-sidecovered,heated patioNew Menu!I n c l u di n g D a i l y L u n c hS p e ci a l s u n d e r $ 6 ,N a c h o s & H o m e M a d eD i n n e r E n t r e e s !Quick Lunch Service!7 D a y s a We e k11:00 a m - 2:00 a mLOCALLY OWNED & OPERATEDw w w. L e b o w s k i s G r i l l . c o m1524 East Blvd Charlotte, NC 28203 704-370-1177Park Road/WoodlawnUniversity/MatthewsTotal Wine & More–MatthewsThe wine superstore offers a huge selectionof fine wines at dynamite prices. Choosefrom everyday wines or some of the wineworld’s most revered labels. Many selectionsof beers and gift items are also available.Tastings and classes are offered.704.849.2022 • www.totalwine.comThe Blue TajLocated in Ballantyne Village, TheBlue Taj is a sibling restaurant to CopperRestaurant in Dilworth. It offerseclectic, modern Indian cuisine.704.369.5777 • www.thebluetaj.comThe Q ShackThe Q Shack is the one place whereNorth Carolinians, Texans and even Mid-Westerners feel right at home. The secretlies in their special recipes and on-sitebarbeque pits, where all of the meats areslow cooked and smoked to perfection.704.542.5959 • www.qshackclt.comRudy’s Italian Restaurant & BarThis neighborhood Italian restaurantboasts a casual atmosphere, friendlyprices for food and bar and great food.704.544.4949 • www.rudyscharlotte.comHuntersville/MooresvilleTotal Wine & More–HuntersvilleThe wine superstore offers a huge selection offine wines at dynamite prices, from everydaywines to some of the world’s most reveredlabels. A variety of beers and gift items arealso available. Tastings and classes offered.704.895.6115 • www.totalwine.comNew in Town...A Charlotte Tradition...Authentic Thai cuisinemade with only thefreshest ingredientsGood Food on Montford1701 Montford DriveCharlotte, NC 28209704.525.0881goodfoodonmontford.com7822 Fairview RoadCharlotte, NC 28226704.364.5755barringtonsrestaurant.comCommitted to LocalCommitted to IndependenceCommitted to ExcellenceA Moffett Restaurant Group, LLCDEEJAIthai restaurant613 Providence Road • Charlottep. 704.333.7884 • f. 704.333.7793Mon-Fri: 11-3, 5-10; Sat-Sun: 5-10www.deejaithai.comUniversity City’s PremiereDining ExperienceEclectic American Cuisine • Huge PatioExtensive Wine List • Contemporary SettingMonthly Wine DinnersLive Music Every WeekendMeltdown Wednesdays$3 Premium Drafts$4 Premium Well Drinks8707 JW Clay Boulevard • Charlottewww.lavabistro.com • 704.549.005038 w w w. e p i c u r e a n c h a r lot t e.co m volume 2 • issue 4 epicurean charlotte food & wine J u ly • A u g u s t 2 0 1 0 39

4720 Piedmont Row Drive | Suite 150 | Charlotte, NC 28210 | phone: 704-571-4214 or 888-45-BRAVO | www.BrioItalian.comTERRA45 wines by the glass. 400 by the bottle.Daily drink specials. No corkage fee.Half-price appetizers Mon-Fri 4:30-6:304625 Piedmont Row Drive,Suite 1115D, Charlotte704-295-1111DolcettoWineRoom.com545-b providence road • charlotte, nc 28207www.terracharlotte.com • 704.332.1886