Charlotte – Visitors and Charlotteans will have two new hotspots to enjoy when Angeline’s, an Italian-influenced modern American restaurant, and Merchant & Trade, a 19th floor rooftop bar and lounge atop Kimpton Tryon Park Hotel, open in the heart of uptown Charlotte on Wednesday, November 1.

Executive chef Robert Hoffman, most recently of SaltRock Southwest Kitchen, a Kimpton restaurant in Sedona, AZ, helms the culinary programs of both Angeline’s and Merchant & Trade. A Chicago-native, Hoffman mastered his craft in top kitchens across the Windy City and has held chef-level positions at Michelin-starred restaurants. Hoffman is supported by pastry chef Chelsea Ecdao and lead bartender Henry Schmulling. Andrew Carlson, another Kimpton alum, serves as food and beverage director and leads the team that will bring Angeline’s and Merchant & Trade to life.

ANGELINE’S:
At Angeline’s, which seats 134 and faces 3rd Street across the street from Romare Bearden Park, guests will find a welcoming vibe, unfussy yet knowledgeable service, organic and sustainable ingredients and a trend-forward beverage program. The restaurant’s focus is rustic, locally sourced ingredients with an emphasis on wood-fired cooking. The restaurant opens up onto patio dining with the city’s linear park, which connects Romare Bearden Park to Tryon Street, as a backdrop.

Chef Hoffman’s dinner menu includes Carpaccio with 21 day dry-aged ribeye, mustard greens, Caesar dressing and shaved pecorino; Braised Oxtail Strozzapreti with taleggio fonduta and sauce arrabiatta; Wood Fire Roasted Branzino with roasted red pepper coulis, olive tapenade, roasted cauliflower, salmon roe; and Bucatini alla Vongole with Manila clams, soave, red chili and parsley, as well as sides including Anson Mills Polenta, Charred Broccolini and Roasted Cauliflower. For those craving something sweet, pastry chef Chelsea Ecdao offers choices including Zeppoles with buttermilk ice cream and cinnamon sugar and Pineapple Cake served with apricot lemon curd, compressed pineapple and lemon sorbet. Guests can expect an elevated experience throughout the entire meal, with craft coffee and espresso, daily house-made bread and pasta as well as house-made salumi and fromaggi.

Complementing the culinary offerings, Angeline’s bar program, led by Henry Schmulling, also takes its inspiration from Italy. The curated beverage list features grappa, Italian craft beers and amaros along with craft cocktails and artisan American spirits and beer, including local brews. The inventive cocktail lineup includes the Cold Storage with vodka, Cointreau Orange Liqueur, Dubbonet Blanc, simple syrup and fresh lemon juice garnished with a dehydrated orange slice.

The approachable look of the 2,774-square-foot restaurant matches its menu. Some elements are built on a grand scale: A full-height “wine wall” shows off the restaurant’s extensive Italian wine selection. Others, like the 18-seat bar, are cozy and intimate. The vibe is relaxed and convivial (there’s a communal table and a fireplace) with artisanal touches, such as polished copper and whiskey-colored ombre glass chandeliers and beer taps suspended from the ceiling. Angeline’s design was concepted by acclaimed restaurant design firm The Johnson Studio at Cooper Carry, which has the reputation for producing some of the nation’s most forward-thinking restaurant designs.

Led by general manager Dan McCormick, the restaurant will be open for breakfast and dinner and includes a private dining room, with a seated capacity of 36. Breakfast will feature biscotti, brioches, frittatas, French toast, fresh-squeezed and fresh-pressed juices, organic coffee and more.

Breakfast is served weekdays from 6:30 to 10 a.m. and dinner is served Sunday through Wednesday from 5 to 10 p.m., and Thursday through Saturday from 5 to 11 p.m., with lunch and brunch service to be offered in the coming weeks. Valet parking, located on Church Street, is available for dinner service. View the full menus at angelinescharlotte.com/menus. For more information or to book a reservation at Angeline’s, visit angelinescharlotte.com. For an inside look, follow the restaurant on Instagram and Facebook.

MERCHANT & TRADE:
Merchant & Trade, with its stunning city views, is likely to become the city’s most celebrated nightlife and special event destination. The 4,500-square-foot space, on the 19th floor of Kimpton Tryon Park Hotel at the corner of 3rd and Church Streets, will be home to a lively social scene, handcrafted cocktails and a music program featuring DJs and bands most Thursday, Friday and Saturday evenings, all curated by social programming manager Samuel Bunch.

A stone fireplace, fire and water features and lush greenery, along with cozy lounge furniture, create an unparalleled atmosphere for al fresco socializing. The bar is situated to offer guests unobstructed views of Romare Bearden Park and BB&T Ballpark. The large, open floorplan is designed to also accommodate space for private events, whether a small get-together or a party that fills the full rooftop. The sky-high refuge also offers an intimate and private VIP lounge space for groups up to 20.

Merchant & Trade’s culinary menu features an array of American small plates, many perfect for sharing. Signature bites include Blue Crab Rolls with carrots, celery, fennel, avocado mousse, citrus aioli and potato chips; Pork Belly Lettuce Wraps with kimchi, rice, braised pork belly and mung bean sprouts; and General Tso’s Roasted Cauliflower with Napa cabbage and charred scallions. A Double Pimento Cheese Burger, Red Miso Chicken Wings and Ceviche will also be in the lineup.

The bar program will focus on boutique spirits, house-made mixers and will incorporate locally-sourced produce into the cocktails. Offerings include innovative cocktail service, classic cocktails and festive, large-format cocktails. Lead bartender Henry Schmulling has created a selection of inspired signature cocktails including The Peanut Butter Falcon with High West Double Rye Whiskey, Cynar Amaro, Licor 43 Vanilla Liqueur and peanut butter/molasses candy syrup garnished with a Mary Jane Taffy Candy. Beer will be available in bottles as well as on tap, with the latter including a large selection of Charlotte-based craft beer.

Charlie Janke serves as general manager and Brian Kenney supports Robert Hoffman as chef de cuisine.

Merchant & Trade is open Monday to Wednesday from 4:30 p.m. to midnight and Thursday to Saturday from 4:30 p.m. to 2 a.m. Valet parking is located on Church Street. For more information or to book a reservation visit merchantandtrade.com. Get social with the 19th floor rooftop bar and lounge on Instagram and Facebook.

ABOUT ANGELINE’S
Angeline’s, a modern American, Italian-influenced restaurant, is located in the heart of uptown Charlotte. The menu, created by executive chef Robert Hoffman, offers seasonally driven, inventive cuisine with simple, flavorful and inspired compositions. Angeline’s will be open for breakfast and dinner daily, with lunch and brunch to be added at a later date, and features a private dining space. For more information, please visit angelinescharlotte.com.

ABOUT MERCHANT & TRADE
Merchant & Trade, a 19th floor rooftop bar, lounge and event space, offers a lively social scene, social bites, expertly crafted cocktails, curated music and urban sophistication. For more information, please visit merchantandtrade.com.

ABOUT KIMPTON RESTAURANTS
Kimpton has more than 70 unique restaurants, bars and lounges across the country helmed by renowned chefs and bartenders who offer guests a chance to dine like a local. Common cornerstones of each restaurant and bar include heartfelt care; chef-crafted, seasonal menus that celebrate local farms and purveyors; and striking interiors with vibrant style and design. Signature cocktails are created by expert local bartenders, and wines are chosen with a nod toward artisanal and sustainable selections. Distinct restaurant concepts range from rustic Italian cuisine in the Pacific Northwest to oceanic fare on the Florida coast and alluring rooftop lounges and bars tucked away in Washington, D.C. For more information, visit www.KimptonHotels.com/dine.

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Winston-Salem – Chef Timothy Grandinetti of Spring House Restaurant, Kitchen & Bar announced the official release of his first cookbook, Soulful Harvest: Signature Recipes, Timeless Techniques & Culinary Reflections was Thursday, October 19, 2017. The 238-page cookbook features 190 of Chef Grandnetti’s favorite recipes and is a culinary journey inspired by a lifetime of creative cooking in cadence with the seasons using ingredients harvested from area farmers and producers.

“Soulful Harvest is part cookbook, part culinary memoir,” said Chef Grandinetti, who began culling recipes from his repertoire almost 10 years ago. “After cooking for our guests at Spring House for over five years, and immersing our culinary culture into that historic place, the time felt right to finally put my many inspirations into a cookbook to share with others.”

“My hope is that my story and the dishes we include in Soulful Harvest will ignite and encourage home cooks as well as up-and-coming chefs searching to expand their culinary knowledge,” said Chef Grandinetti who recently launched a series of Soulful Harvest cooking classes and dinners based on the cookbook. “One of my favorite things about this cookbook is how much it mirrors Spring House, inviting people to gather and break bread together.”

Soulful Harvest is now available for order at www.SpringHouseNC.com. Beginning Friday, October 20th, signed copies of the cookbook are available for purchase at Spring House Restaurant, Kitchen & Bar; Quanto Basta Italian Eatery & Wine Bar; and Southern Home and Kitchen. Registration for seasonal cooking classes based on Soulful Harvest is available at www.shopsohonc.com

About “Soulful Harvest: Signature Recipes, Timeless Techniques & Culinary Reflections”

Soulful Harvest is Chef Timothy Grandinetti’s new cookbook and culinary memoir. It includes 190 recipes, 164 photos and 238 pages detailing dreamy dishes and tales from Chef Grandinetti’s life in kitchens around the world, including his flagship restaurant, the award-winning Spring House Restaurant, Kitchen & Bar in Winston-Salem, North Carolina.

About Chef Timothy Grandinetti

Chef Grandinetti credits his passion for cooking to his earliest childhood memories of large family gatherings that centered on delicious Italian specialties, love, and laughter in Hudson, New York. Today, Chef Tim brings to the table top-notch culinary experience and a fervent passion for seasonally-inspired, fresh, natural food. Prior to opening Spring House Restaurant, Kitchen & Bar in April 2012, followed by Quanto Basta Italian Eatery & Wine Bar in March 2015, he served as Chef /Director of Farmstead Operations at Overlook Farm in St. Louis, MO. Grandinetti held prominent management roles with the Marriott Corporation, leading the culinary brigade at the Renaissance Grand in Downtown St. Louis, MO; then serving as Regional Executive Chef of the Marriott Twin City Quarter in Winston-Salem, NC from 2004 to 2009.

A creative Chef with an engaging personality, Grandinetti has traveled extensively, while sharing his craft and skillfully showcasing a repertoire of time-tested seasonal dishes. Chef Grandinetti is a fourth-generation culinarian, highly respected for his culinary professionalism and passionate approach to foods and the total dining experience. He was invited to compete on the Food Network’s Chopped: BBQ Pitmasters, in April 2012. Sought after for his ability to share and teach through cooking classes, Chef Tim’s culinary demonstrations and his ardent discourse on all things “farm-to-table” have made him a hit at festivals such as Bon Appetit Magazine’s Vegas Uncorked Food & Wine Festival, and SALUTE, The North Carolina Wine Festival.

Chef Grandinetti continues to tend to the earth, nourish souls, mentor, and cook professionally alongside his talented
culinary teams at Spring House Restaurant, Kitchen & Bar and Quanto Basta Italian Eatery & Wine Bar.

About Spring House Restaurant, Kitchen & Bar

Spring House opened in April 2012 in the former A.H. Bahnson House, a gracious 1920 former residence in downtown

Winston- Salem listed on the National Register of Historic Places. Lovingly restored by co-founder Lynette Matthews-Murphy and under the leadership of award-winning Chef Timothy Grandinetti, the culinary team creates made-from-scratch, seasonally inspired dishes sourced from local producers.

Release

Golden Valley – Defiant Whisky is proud to introduce the newest member of the Blue Ridge Distilling Co. family, Defiant Rye. Already proving a force to be reckoned with in the world of whiskies, the 100 percent Rye has won multiple awards in 2017, including silver medal at the San Francisco World Spirits Competition, bronze medal at the North American Bourbon & Whiskey Competition, and bronze medal at Tasting Spirits.

For those not familiar with Defiant Whisky, the distillers took risks from day one to redefine the process and it paid off big time. Choosing to defy the odds once again, this time they took on Rye. Working with Rye is a challenge due to its temperamental characteristics. In true Defiant spirit, the distillers said challenge accepted! “It was a natural curiosity for tackling the hardest grain to lauder”, says the Defiant team. “We gave it a shot because that is what we like to drink, and very few people make 100 percent rye whisky.” The distillers continue to push boundaries, creating an end product of the elusive spirit that is bold, edgy and rebellious.

Defiant approached Rye Whisky in the same ambitious manner as their Defiant American Single Malt, using only four quality ingredients: unfiltered pure mountain spring water, specially cultivated yeast, malted rye, and American toasted white oak. The 92 proof whisky is already turning heads with its rich, spicy and smooth mouth feel which captured the fine art of the true Defiant style with a lush amber color and delicate notes of honey, vanilla, caramel and tannins.

Defiant Rye launched this month across North Carolina and can be found at most ABC stores within the state. Don’t see it on the shelf? Simply ask the store to place an order. Whisky enthusiasts can also pick up a bottle in-house at the Defiant store. Blue Ridge Distillery is open for tours Monday through Friday, giving visitors the opportunity to dive deeper into how the whisky products are made and even try a sample or two.

Defiant Rye Whisky is a product of Blue Ridge Distilling Company. For more information about Defiant Rye Whisky or to schedule a tour of the distillery, please call 828-245-2041 or email info@blueridgedistilling.com. 

About Defiant Whisky
Defiant is a new way of distilling. We’re not bound by barrels or recipes or tradition. Our guides are the best ingredients, Mother Nature and our own intuition. We only use four ingredients, nothing more: premium American white oak, toasted to perfection; specially cultured yeast, selected by owner Tim Ferris; premium brewer’s malt; pure water from the Blue Ridge Mountains. Start with quality; end with quality. We’re starting a revolution in the whisky world and we are doing it the Defiant way.
Learn more at www.DefiantWhisky.com.

Blue Ridge Distilling Company
228 Redbud Lane
Bostic, NC 28018

Release

Durham – Beer lovers unite. Counting House will wrap up its 2017 Fork + Bottle dinner series with a four-course dinner by Executive Chef Thomas Card featuring pairings by local Starpoint Brewing on Thursday, October 19 at 6:00 p.m.

“Starpoint beers have such great depth of flavor profiles,” said Card. “We’ve created a menu that will bring out the hops, barley, malt and other unique flavors within the beers. For example, the I Yam What I Yam Spiced Sweet Potato Ale will be complemented by our roasted pork loin with sweet potato gnocchi.”

The dinner will kick off with a reception in 21c Museum Hotel’s gallery spaces, followed by four courses in the private dining room at Counting House. The menu will feature dishes from the land and sea including salmon tartar with roasted sunchokes and toasted oats; crab salad with citrus gelle and whipped yogurt; roasted pork loin with sweet potato gnocchi and braised red cabbage; and toffee custard with dark chocolate and lemon curd. Featured beers include KingadaNorf (Oatmeal Pale), Dirty D (American IPA), I Yam What I Yam (Spiced Sweet Potato Ale) and Da Bull (Dopplebock).

Nestled in the pine forests of Carrboro, N.C., Starpoint Brewing is dedicated to bringing the freshest and best tasting ales and lagers to North Carolina. The initial success of Starpoint Brewing is due to our focus on producing the highest quality beer. Starpoint uses whole cone hops, premium malts, and time honored brewing techniques.

Tickets for the Starpoint Brewing dinner are $75 per person. Reservations are available and can be made by calling 919.956.6760.

About 21c Museum Hotel Durham
21c Museum Hotel Durham is a combination boutique hotel, contemporary art museum and chef-driven restaurant. Building on its mission of engaging the public with contemporary art and supporting the revitalization of American downtowns, 21c rehabilitated the historic Hill Building in downtown Durham. The 125-room property features 10,500 square feet of exhibition, meeting and event space and presents rotating, curated exhibitions, interactive site specific installations and a full roster of cultural programming; a ballroom in the historic banking hall; three suites with private terraces and a spa. 21c Durham is home to Counting House, a restaurant and bar featuring high-quality ingredients that celebrate North Carolina’s rich heritage of fresh seafood and seasonal produce.

For more information visit www.21cMuseumHotels.com.

Release

Durham – Mattie Beason, cider expert and owner of Black Twig Cider House, the premiere cider house in the Southeast, will host TxotxFest November 18, 2017 from noon to 4 pm. TxotxFest returns for a second year, offering award-winning regional and national ciders with North Carolina cuisine, and features the txotx – a traditional Spanish cider barrel recently featured in Food & Wine Magazine in praise of Beason’s cider experience at Black Twig Cider House: “The Txotx Is The Most Fun You Can Have Pouring A Drink.”

Beason introduced TxotxFest in 2016 as the first event of its kind in the Southeast to celebrate cider, the fastest growing segment in the beverage industry. “This is such an exciting time for cider, with so many cideries producing really high quality cider, and an overwhelming interest from consumers in ciders from the US and abroad. At TxotxFest, our goal is to share our passion for cider and celebrate cider from all over the world with our community,” explained Beason, a certified cider expert, one of just eight cider instructors for the US Association of Cider Makers, and a recent Good Food Awards judge for the cider category.

This year, Beason kicks off TxotxFest November 17th with a $50 five-course cider-paired dinner at Black Twig Cider House featuring Asheville’s Chef Steven Goff of Brinehaus Meat & Provisions and ciders from Noble Cider, Urban Orchard, Appalachian Mountain, and James Creek.

Beason’s November 18th TxotxFest will take place from noon to 4pm and will feature cider from renowned producers (below), tasting dishes from participating chefs (below) and live music.

Tickets to the Cider Dinner at Black Twig Cider House on November 17th and TxotxFest November 18th can be purchased here: http://www.blacktwigciderhouse.com/txotxfest. The Facebook Event page to share can be found at https://www.facebook.com/events/523301671346609/ .

TxotxFest will take place in front of Black Twig Cider House. The event begins at noon for VIP ticketholders and 1 pm for general admission. General admission tickets are $30 through October 17th, $35 beginning on October 18, and $40 the week before the event. All tickets include a tasting glass. VIP tickets are $50 through October 17th, $60 beginning October 18th (and also include a T-shirt and one-hour early access).

Participating Cider Producers:
Appalachian Mountain Cidery, Boone, NC
Blackwater Cider, Windsor, NC
Bold Rock Hard Cider, Nellysford, VA and Mills River, NC
Botanist and Barrel, Cedar Grove, NC
Bull City Ciderworks, Durham, NC
Chatham Cider Works, Pittsboro, NC
Daidala Ciders, Asheville, NC
Fishing Creek Cider, Whitakers, NC
Good Road Ciderworks, Charlotte, NC
James Creek Ciderhouse, Cameron, NC
Jack’s Hard Cider, Biglerville, PA
McRitchie Winery and Ciderworks, Thurmond, NC
Molley Chomper Cidery, Lansing, NC
Noble Cider, Asheville, NC
Red Clay Cider, Charlotte, NC
Urban Orchard Cider Co. and Bar, Asheville, NC
Virtue Cider, Fennville, MI
Reverend Nat’s Hard Cider, Portland, OR
Shacksbury Cider, Vergennes, VT

Participating Beverage Providers:
De Maison Selections, Chapel Hill, NC
Alley Twenty Six Tonic, Durham, NC
Crude Bitters and Sodas, Raleigh, NC
Fair Game Beverage, Pittsboro, NC

Participating Durham Chefs & Restaurants:
Giocciolina, Aaron Benjamin
Juju Asian Tapas + Bar, Charlie Deal
LaPlace, Christopher McLaurin (Hillsborough, NC)
Mateo Bar de Tapas, Matt Kelly
Picnic, Wyatt Dickson
Primal Food & Spirits, Tim Lyons
St. James Seafood and Oyster Bar, Matt Kelly
Toast, Billy Cotter
Watts Grocery, Amy Tornquist

Release

Charlotte – A 60-room historic hotel built in 1929 was named Best Historic Small Inn/Hotel (under 75 guest rooms). The Dunhill Hotel in Uptown Charlotte was proclaimed the winner before an audience of more than 200 invited media, industry leaders, owners, senior management, and representatives of the finest historic hotels from across America and from around the world.

Every year, the Historic Hotels Awards of Excellence honor, encourage, and recognize the most exemplary historic hotels, hoteliers, and leadership practices. The Historic Hotels Awards of Excellence are presented to historic hotels and hoteliers demonstrating innovative leadership, stewardship, and contribution to furthering the recognition, preservation, and celebration of these preeminent historic hotels and their histories. Nineteen hotels from around the globe were recognized in various categories from a pool of more than 200 nominees.

“This honor is reflective of our entire team’s efforts to provide memorable guest experiences. This recognition is a credit to our amazing team—from housekeeping and engineering to front desk and bellmen, sales and marketing to the culinary and service teams at our award-winning restaurant, The Asbury, and our lobby bar,” John Beatty says. “We are fortunate. Every day, we have the privilege of inviting guests into the ‘living room’ of Uptown Charlotte.”

The Dunhill Hotel is operated by Summit Hospitality Group, LTD. in Raleigh, N.C.

“The winners of the 2017 Historic Hotels Awards of Excellence represent more than 231 years of history and include the finest iconic and legendary historic hotels from across the United States of America and from around the world,” said Lawrence Horwitz, Executive Director of Historic Hotels of America and Historic Hotels Worldwide. “We applaud these magnificent historic hotels and their hoteliers for their dedication, passion, stewardship and success in preserving these treasures and their stories for future generations of travelers.”

The Dunhill Hotel is Charlotte’s only historic hotel. A popular wedding, business and leisure destination, the venue thrives as a gateway to the city’s thriving art museums and galleries, live performances and cultural experiences. The hotel is located at 237 North Tryon Street. Its restaurant, The Asbury, is considered one of the city’s finest. https://www.dunhillhotel.com/

Historic Hotels of America® is the official program of the National Trust for Historic Preservation for recognizing and celebrating the finest historic hotels across America. The Dunhill Hotel was one of the program’s first boutique establishments. http://www.historichotels.org/

Release