Question 1

Crafted Culinary Experiences: Savor Charlotte Takes Place March 8-22

Accepted Answer

Savor Charlotte is a two-week celebration of the dynamic and creative culinary community who make the Queen City one of the most sought-after travel destinations in the Southeast. Taking place March 8-22, epicurean adventures include experiential hands-on classes and demonstrations, exclusive menus, special offers and more.
From a special cooking class at Taco Molino with Executive Chef / Owner Scott Wallen, the Amaro tasting dinner with Chef Tommy Vance at Little Mama’s Italian, and special discount at Biblio, to wine tastings at Dogwood Southern Table & Bar, cocktail classes at Billy Sunday or The Cocktailery, and a specialty barbeque flavored doughnut from Reigning Doughnuts, every Savor Charlotte activation is customized and unique to the culinary artists making them. Savor Charlotte will also include the kick-off of Black Food Truck Fridays in partnership with Black Business Owners of Charlotte (BBOC), which will take place on Friday, March 17 from 4-9 p.m.
Designed to raise awareness of Charlotte’s diverse gastronomic offerings, the Charlotte Regional Visitors Authority (CRVA) invited the city’s culinary curators to submit specials that reflect their signature taste and distinct charm. Savor Charlotte is intended to connect locals and visitors alike and inspire them to indulge in one-of-a-kind flavors not available anywhere else. With a focus on celebrating the culinary tastemakers helping to shape Charlotte, all are invited to partake during two weeks of delicious activations to explore the flavors of the city.
“We are passionate about honoring and recognizing Charlotte’s extremely innovative and dynamic culinary community,” said Tom Murray, Chief Executive Officer at the CRVA. “With 25% of visitor spending attributed to food & beverage, we know that Charlotte remains a city of culinary opportunity. We are excited to spotlight the talented individuals and local businesses bringing the city’s distinctiveness to life through creative programming for Savor Charlotte.”
Charlotte has an eclectic mix of epicurean adventures ranging from internationally inspired dishes to local farms and everything in between. From recently announced James Beard Award nominees to perpetually creative mixologists, Charlotte remains at the forefront of travelers’ minds as a must-visit culinary destination. Savor Charlotte is a testament to the inspirational work of those who define the flavor of the Queen City.
The Savor Charlotte journey is easy to navigate. As Charlotte’s industry trendsetters continue to confirm and add new details on a rolling basis, those interested in booking an exclusive Savor Charlotte offer can make reservations directly by clicking on each listing of the participating chefs, mixologists, restaurateurs, bakers, and more.

Question 2

NC Wet’n Wild Emerald Pointe Opens May 21 - Hiring 600 Workers

Accepted Answer

Wet’n Wild Emerald Pointe Moves Opening Day up to May 21
Wet&#8217;n Wild will be North Carolina’s first Water Park to open in 2022, Job Fair set for April 2 for seasonal roles paying up to $13 /hour.
Water Park season is closer than ever as Wet’n Wild Emerald Pointe announces plan to open early on May 21; the first time over a decade that the park will open before Memorial Day weekend. With more days to play, Wet’n Wild Emerald Pointe is actively seeking more than 600 energetic team members who want to make a splash during the 2022 season.
With big plans in place for an unforgettable season featuring the all-new Bombs Away drop slides, new special events and an expanded operating calendar, Wet’n Wild needs hundreds of hardworking individuals looking for rewarding, engaging work in a one-of-a-kind environment. Wet’n Wild Emerald Pointe is set to open early on May 21 – 22 and close the weekend after Labor Day, September 10 – 11. With more days of fun scheduled in 2022, the park is placing a special focus on recruiting Lifeguards and Food Service staff, with openings in Admission, Park Services, and Security as well. Those who apply today will be in the mix to operate and facilitate the debut of Bombs Away during our Memorial Day Block Party. In addition to the great pay, Wet’n Wild provides training, opportunities for advancement, bonus potential and perks like complimentary tickets and discounted food and merchandise.
“Taking a seasonal role is the best way to get your foot in the door for those interested in the unique, rewarding world of working in a water park,” says General Manager Adam Good. “Most Wet’n Wild Emerald Pointe full-time Team Members, myself included, trace their roots back to a seasonal role with us, and countless more credit the experience with a strong start to their career, whether in a similar field or something totally different.”
Wet’n Wild Emerald Pointe will host an open job fair on Saturday, April 2 from 11 AM – 1 PM. Attendees can learn more about positions, submit applications, interview with staff and enter raffles to win prizes such as $100 Amazon gift cards and Park Admission; intrigued individuals can get started by applying online now. Positions are available for workers as young as 15 years old, with great opportunities also available for professionals and retirees interested in a flexible part-time job.
For more information on the extended 2022 Season, the all-new Bombs Away, and working at Wet’n Wild Emerald Pointe, visit EmeraldPointe.com.
About Wet’n Wild Emerald Pointe & Palace Entertainment
Wet&#8217;n Wild Emerald Pointe, is the Carolinas&#8217; Favorite Waterpark, featuring over 3 million gallons of fun sprawling across 40 beautifully landscaped acres located in Greensboro, North Carolina. The Park features over 40 water rides & attractions providing family fun for kids of all ages. NEW in 2022, the exhilarating Bombs Away drop slides debut with 300 feet of soaking, splashing fun.
Palace Entertainment is one of the leading leisure park operators in the United States, with 21 major entertainment and educational venues across 10 different states offering a wide range of family-friendly rides, attractions and educational experiences. Palace Entertainment is part of Parques Reunidos, one of the leading global operators, with more than 60 different assets (theme parks, zoos and marine parks, water parks and other attractions), spread out over various countries across Europe, North America, the Middle East, and Australia.

Question 3

Six Hundred opening in Winston-Salem - what you haven't heard!

Accepted Answer

Chef Travis Myers and business partner/long time friend, Ryan Oberle, will be opening Six Hundred° any time now in Winston-Salem&#8217;s Bailey Park. They&#8217;ve named and tag-lined their long anticipated new restaurant &#8220;Six Hundred Degrees – Live Fire Kitchen | Social Room & Bar&#8221;.
Backstory: Travis and Ryan have worked together at different eateries for 12 years. They started planning a restaurant together about 3 years ago.
Recently I had the distinct pleasure of spending time with Travis and Ryan at Six Hundred°, talking about their journey, where they are now, and future plans. We went through the entire property, front and back of house. We talked everything involved in bringing about this dream from flooring material and it&#8217;s care to furniture material, local producers & suppliers, featured art & artists, latest incorporated technology (kitchen, bar, sound system), and equipment &#8211; not the least of which is the beautiful split live-fire grill below.
 
Travis made it a point to credit every creator and manufacturer possible: the architect, living wall artist/creator, furniture, metalwork, and millwork designer/builders. Acknowledging how important it is to Travis, I&#8217;m sharing details here, also:

Stitch Design Shop (architects)
Viator Design and Construction (metalwork)
Sunnyside Millwork Everything you see is custom millwork, except the bamboo floors!
Carsons Hospitality (furniture)
Mona King (&#8220;living wall&#8221; artist)

Noticable was the &#8220;journey&#8221; of sorts when you first walk in. Your eyes lead the way, taking you from the &#8220;living wall&#8221; art hung to your right on a wall sporting paint and graffiti dating back to who-knows-when, to the perspective offered by the bar on your left of coming to an end about a mile away.
&#8220;Things we want to stand out as you walk in &#8211; wood-fired grill, long eating bars, and fireplace and wine cellar toward the back.&#8221; &#8211; Chef Travis Myers
Speaking of old (original) paint, etc., take the time to look at the Power Plant&#8217;s industrial skeleton left in place when constructing Six Hundred°. Don&#8217;t forget to look up. Among other things, you&#8217;ll see grain and knot patterns from framing boards used when the original concrete was poured.
As you walk further in, to the left of the open kitchen you&#8217;ll see a huge firewood rack built by Viator and full of hickory wood, and the wall-mounted board crediting local purveyors prominently in one of the gallery images.
&#8220;We&#8217;re not re-inventing food, just using farmers as we should. If it&#8217;s local, we&#8217;ll use it.&#8221; &#8211; Chef Travis Myers
In addition to Head Chef Travis Myers, there&#8217;s another name you&#8217;re going to hear more about. And soon. It&#8217;s Chef de Cuisine Brian Gephart. He comes to Six Hundred° with lots of experience with Asian markets and various cultural influences.°
&#8220;Six Hundred° is a &#8220;melting pot of culinary activity&#8221; when it comes to chefs.&#8221; &#8211; Chef Travis Myers
There are multiple seating areas, each with their own unique character. When I try to pick the &#8220;best&#8221; spot &#8211; where I&#8217;d want to sit, it&#8217;s really tough. Do I sit at the &#8220;culinary bar&#8221; right up next to the open kitchen so I can watch all that live-fire and other action? How about the bar, so I can watch talented mixologists creating craft cocktails, using their specialty chilled garnish drawers and specialty ice program, as well as the view of Bailey Park? I also want to get a closer look at that Richlite bar top made from compressed, recycled paper.
Maybe I should choose the smaller dining room (also with views of Bailey Park) just beyond the bar, or the still intimate, but larger dining room in the back with the oh-so-cool water vapor fireplace? Some day, I&#8217;d like to dine at the custom Farm Table (next to the wine cellar, by reservation only) with 9 of my pals. By the way, that smaller dining room can be closed off and used as a Meeting/Private Dining room.
&#8220;We want it to be a complete experience: culinary bar, stacked firewood in view, grill works, soapstone hearth, state of the art hoods &#8211; all electronically connected so they operate together, sensing heat & auto adjusting the fans.&#8221; &#8211; Chef Travis Myers

Insider Tip: Opening Date as of this writing is set for March 2nd.
Whether you get to go on opening day or not, you should most definitely GO! ASAP!! That said, please do keep in mind that they&#8217;ll be brand new and it&#8217;s almost guaranteed there&#8217;ll be one or two kinks to work out. Go hungry with a happy heart and embrace the investment in something new and creative in Winston-Salem.
Menus aren&#8217;t posted on their website as of this writing, but they&#8217;re expected soon.
Facebook: https://www.facebook.com/600Degrees.wsnc
Instagram: https://www.instagram.com/sixhundred_wsnc/
Six Hundred°
Live Fire Kitchen
450 N Patterson Ave
Winston-Salem, NC 27101

Question 4

Kindred owners new venture "milkbread" opening in Davidson

Accepted Answer

Joe and Katy Kindred announce their third restaurant, milkbread, slated to open Fall of this year. It&#8217;s opening in their hometown of Davidson, right down the road from where Kindred opened in 2015, milkbread is an all-day café with a menu, led by Chef Joe Kindred, offering milk bread donuts, crispy chicken, vegetable focused bowls, and salads. Coffee, espresso and non-alcoholic drinks will be served all day, with a rotating selection of small production independent wine and beer available into the evening.
When the pandemic started last March, the Kindred team was quick to rally with their community and pivot to develop a menu that traveled well, and met people where they were at, in need of comfort, optimism, and nostalgia. The biggest hits were milk bread donuts, crispy chicken sandwiches, and their socially distanced sommelier, a rotation of fun, small production independent wines, that were hard to find locally at the time, to learn about and enjoy at home. During the shutdown the Kindred team partnered up with local coffee brand Summit Coffee to serve the milk bread donuts to the community last spring through Summit’s takeover of an iconic drive-thru bank in Davidson, and now Joe and Katy are thrilled to give all these pandemic pivots a permanent home to be enjoyed daily. To continue their partnership, a private label house roast by Summit Coffee will be served at milkbread. The pandemic showed us what small businesses can do when they link arms and work together. In this spirit the Kindred team is also thrilled to be partnering with two other Charlotte born, community focused, small businesses: their friends at HEX Coffee for a special co-branded espresso roast, only available at milkbread, and their friends at Verdant Bread for their incredible sourdoughs.
The café will feature a clean, minimalistic design, led by Katy Kindred, with order at the counter service for dine-in, outdoor seating, and takeout, with delivery available. Slated to open later this year, milkbread will be located at 624 Jetton Street in Davidson, open 7 days a week, 7a-9p. 
Follow their progress on the @milkbread Instagram feed.

Question 5

PRIME Barbecue - "It's Really Rad"

Accepted Answer

No amount of research prepared me for the &#8220;pistol&#8221; that is &#8220;Head Fire Maker, champion pitmaster, author, barbecue judge, teacher, barbecue eating expert, and PRIME Barbecue (https://www.prime-bbq.com/) Owner Christopher Prieto&#8221;.
I&#8217;d read up, watched interviews, and listened as he described his technique, but I learned so much about the man, his family, his journey, and his philosophy (as it relates to barbeque) on a recent Hard Hat Tour of his new PRIME Barbecue restaurant in Knightdale (near Raleigh), NC.
Owner Christopher Prieto talking about how he chose the location and his vision for PRIME Barbeque.
Starting outdoors and moving inside, we took in the covered seating area. There&#8217;s room for lots of additional seating, including counter seating for people that want to watch the pit room action, provides plenty of shade, and a view of the park. This space can also be used for private events. The counter to the left can be set up as a bar with a big screen TV (coming soon) on the wall.

That view of the park mentioned previously is no accident. PRIME is situated perfectly on the edge of 76 acre Knightdale Station Park, with views of soccer fields, an amphitheater, expansive playground, trails, and more. The wall of windows make watching what&#8217;s going on in the park easy while you eat inside, also. Prieto&#8217;s plans include a small &#8220;grass&#8221; area in front of the outdoor patio for relaxing on blankets.

Prieto comes from a big family (approximately 30 first cousins) of Puerto Rican decent. He talked about his life growing up, explaining his grandfather had a painting of a large bull on his wall, and about how he pulled Christopher aside as a child, telling him that he, Christopher, was that bull. That&#8217;s why you&#8217;ll see a large mural of a bull painted on an inside wall by well known Raleigh-based mural artist, Lisa Gaither.
He also cracked me up when he talked about his mom bathing him weekly in cologne (joking), and about the critical importance of an exactly straight part in his hair. That brought back great memories of children my kids grew up with and their parents.
Family played a big part in the creation of PRIME Barbeque, the building was engineered by Christopher&#8217;s cousin Beto, and some of the food (sides) were tweaked by his brother, Chef Nelson Prieto.
So many reasons are behind the design detail of this smoke-and-fire-centric structure. High ceilings and the hand forged, circular lights are meant to be thought provoking. The wall detail that looks like a tin ceiling (pictured toward the back below) is a nod to the ceiling Prieto always imagined installing, as he built PRIME Barbecue in his head over the years.
When you&#8217;re ready to order, follow the orange floor tile to one end of the building, around the back of the wall/condiment area, and you&#8217;ll arrive at the &#8220;cutting area&#8221;.

By the way, those are temporary tables and chairs set up for the media event. What I expect will be gorgeous custom tables, as well as doors, are being built by Raleigh-based Arrowhead Studios.

&#8220;A Texas native, Prieto originally developed Prime Barbecue to inspire, educate and demonstrate the processes, techniques and traditions behind the art of smoking. Since then, he has been featured on Food Network&#8217;s Chopped Grill Masters, Man Fire Food, Destination America’s BBQ Pitmasters, Fox & Friends, My Carolina Today, Zagat’s BBQ Documentary, “The Cradle of ‘Cue” and the 700 Club. Prieto’s passion for the craft has forged a nationally recognized cookbook with Southern Living, “Ultimate Book of BBQ”, a barbecue school, “Ultimate School of BBQ”, and a therapeutic tool to help organizations such as Wounded Warrior Project.&#8221;

You&#8217;ll have time to read over the menu while you&#8217;re in line. If not, it&#8217;ll be under the lights on the tiled wall behind the counter.

Lest you forget where you are when you step into the restroom, this custom floor tile should do the trick.

The kitchen is impressive. The pantry is bigger than most. The pit room is most impressive of all! Having been in my share of black, smokey, windowless (or they just felt that way because they were covered with black smoke) pit rooms, this completely wonderful space definitely caught my attention.
Two 1300 lb and a 700 lb &#8220;Barbecue Pits&#8221; live in the pit room, along with a huge double grill. There&#8217;s a door on the back wall that leads out to firebox access. Speaking of fire, they&#8217;ll be using Oak and Pecan wood for big cuts of meat, Cherry for smaller cuts, and Sugar Maple for turkey.
Remember those counter seats outside? This is the room you&#8217;ll be looking in to, where all the action takes place.

The Pit Room is really well ventilated with series of screened windows and openings on both outside walls.
Christopher has worked closely with the Wounded Warrior Project for years. Clearly, it&#8217;s near and dear to his heart. A Chef&#8217;s Table will be in the pit room, specifically for veterans and their families. Not that having five children has anything to do with it, but Christopher is installing a private TV by the Chef&#8217;s Table for kids, so they can watch cartoons or whatever is okay with their parents.
The Food
High quality pork and beef are sourced locally and from a respected Missouri farm.
All sausage is hand-piped in house. It&#8217;s a four day process that involves resting, curing, cooling, and cooking. And it&#8217;s delicious! Ribs? Scrumptious! Brisket? At the risk of hyperbole, the best I&#8217;ve had! Really. Sides? Couldn&#8217;t get enough of the Sweet Potato Salad (bottom right container). Beans and Slaw? Here&#8217;s where I admit to preferring sweet baked beans, with or without pieces of bacon, and sweet-ish (more mayo/less vinegar) slaw. Give &#8217;em a try when you go and decide for yourself.
If you&#8217;re a pickle lover, you&#8217;ll be happy with the house made pickles and pickled onions.

For dessert, we had Peach Cobbler with vanilla Blue Bell Ice Cream. Can&#8217;t go wrong with that combo. If you&#8217;re not familiar with Blue Bell, it&#8217;s that or nothing when it comes to ice cream for some folks. One of my nephews actually had Blue Bell shipped to his home when he lived where it wasn&#8217;t available in the stores.
Of Note
Prieto has wanted to have a barbecue restaurant since he was a young child. He immersed himself in the BBQ world as much and often as he possibly could. He imagined his restaurant &#8211; what it would look like, what would be on the menu, even the name. In fact, his dad bought the rights to that name when Christopher was still a child.
It didn&#8217;t quite fit what he&#8217;s doing here and now as an adult, but he didn&#8217;t want the dream to die. So at the side of the building, next to the patio area, will be a children&#8217;s play area, including &#8211; drum roll &#8211; a play BBQ restaurant called &#8220;Good Times BBQ&#8221;! Y&#8217;all. Can it get any better?
On a serious note, look for a tall flag pole (installed soon) out front, flying a large American flag. It was given to Christopher by a soldier who, unfortunately, didn&#8217;t make it home.
One More Thing
Throughout the Hard Hat tour, I could hear & see Christopher&#8217;s passion for what he&#8217;s doing. More than once, as he was talking about this or that feature of the building or process, he&#8217;d say, &#8220;It&#8217;s really rad!&#8221; Brought a smile to my face every time.
So, next time you&#8217;re in the Knightdale, NC area and you&#8217;re hungry, go to PRIME Barbeque. It&#8217;s really rad!
Epicurean Notes:

PRIME Barbecue is scheduled to open mid-April. They&#8217;ll be serving up delicious BBQ five days a week for five hours a day.
Mini Blue Bell Ice Cream cups will be available for children.
All soda served at PRIME is &#8220;real soda&#8221;. Meaning they&#8217;re made with real ingredients like sugar, as opposed to aspartame or other artificial sweeteners.

Interact with Prime Barbecue on Instagram, Facebook and Twitter.

Question 6

Raleigh Brewing Co tapped for Smithsonian's craft brewing history launch

Accepted Answer

Raleigh Brewing Co. set to participate in festivities Nov 7-9 in DC celebrating the Smithsonian’s National Museum of American History exploration of the history and industry of brewing in the United States in a new showcase located within the “FOOD: Transforming the American Table” exhibition that began Oct. 25.
“FOOD: Transforming the American Table” is an existing, permanent exhibition that explores the history of food and eating in the United States since 1950. The exhibition’s fall update will highlight new stories about changes in food itself and how Americans produce, prepare and consume food and drink. One of four major new sections is “Brewing a Revolution.”
The history of brewing in the U.S. is a story of immigration, urban change, technological innovation and evolving consumer tastes. During the nation’s early years, Americans drank ales, mostly brewed by women and enslaved people, at home. The arrival of European professional brewers—nearly all men—in the 1800s created a nation of lager lovers. While Prohibition in 1920 banned the production of intoxicating beverages, the story of American beer was far from over.
Visitors will see artifacts, archival materials and photographs that originated in the homebrewing and microbrewing movements of California and Colorado in the 1960s through 1980s—the beginning of the craft beer “revolution.”
The “Brewing a Revolution” showcases are the work of curator Theresa McCulla, who has led the museum’s American Brewing History Initiative since 2017. She has been mining the existing collections and traveling across the country researching, collecting, preserving and sharing this history to expand the collections with a focus on brewing in the 20th and 21st centuries. SI-415-2019 2
“The artifacts featured in this new display convey histories of innovation, creativity and risk, as well as deep pride and pleasure in the processes of brewing and drinking beer in the United States,” said McCulla. “Beer is a thread that runs throughout the fabric of our nation’s history and culture.”
Part of the Smithsonian Food History project, the museum initiated the American Brewing History Initiative in 2016 with funding from the Brewers Association, the Boulder, Colorado-based not-for-profit trade association dedicated to small and independent American brewers. The Brewers Association recently funded an extension of the initiative through 2022.
“The craft brewing revolution in America has had a profound social, cultural and economic impact on this country,” said Bob Pease, president and CEO of the Brewers Association. “America is a beer nation, and we are honored to support this effort and work with the National Museum of American History to chronicle and showcase the significant achievements small and independent brewers and homebrewers have made throughout our nation’s history.”
A wooden home-brewing spoon that belonged to Charlie Papazian, past president of the Brewers Association and founder of the Association of Brewers, a microscope used by Fritz Maytag at Anchor Brewing Co. and the travel notebook that helped inspire Kim Jordan and Jeff Lebesch to found New Belgium Brewing Co. are among the artifacts on view. McCulla has also recorded oral histories with more than 75 members of the brewing industry.
More information about the initiative and beer history at the museum is available at http://s.si.edu/BrewHistory.
The Last Call: Brewing History After-Hours
In conjunction with the exhibition opening and as part of the three-day Smithsonian Food History Weekend, Nov. 7–9 in DC, McCulla will moderate a conversation among several key figures in the history of craft beer to reflect on beer’s past, present and future during “The Last Call: Brewing History After-Hours” event Friday, Nov. 8. Participating are Maytag, former owner of Anchor Brewing Co.; Ken Grossman, founder of Sierra Nevada Brewing Co.; Papazian, founder of the Association of Brewers; and Michael Lewis, professor emeritus of Food Science and Technology at the University of California, Davis.
The following breweries will pour beer tastings: Dogfish Head Craft Brewery, Milton, Delaware, 60 Minute IPA and Slightly Mighty IPA; Anchor Brewing Co., San Francisco, Anchor Steam Beer and Anchor Porter; Sierra Nevada Brewing Co., Chico, California, and Mills River, North Carolina, Pale Ale and Celebration Fresh Hop IPA; Raleigh Brewing Company, Raleigh, North Carolina, New Albion Ale and Hell Yes Ma’am Belgian Golden Ale; and New Belgium Brewing Co., Fort Collins, Colorado, and Asheville, North Carolina, Fat Tire Amber Ale and Voodoo Ranger IPA.
Tickets for The Last Call are $45 for beer tastings, appetizers and a one-night-only display of brewing-history objects out of storage, including recent acquisitions. To purchase tickets and for more information, visit https://s.si.edu/LastCall.
Leadership support for “FOOD: Transforming the American Table” is made possible by Warren and Barbara Winiarski (Winiarski Family Foundation), the Brewers Association, the Julia Child Foundation for Gastronomy and the Culinary Arts, the Land O’Lakes Foundation, the 2018 Food History Gala Supporters and History Channel.
The National Museum of American History explores the infinite richness and complexity of American history. The museum helps people understand the past in order to make sense of the present and shape a more humane future. For more information about the museum, visit http://americanhistory.si.edu. Explore the museum’s social media on Twitter (@amhistorymuseum), Facebook (@National Museum of American History) and Instagram (@amhistorymuseum). #SmithsonianFood and #BeerHistory
The museum is located on Constitution Avenue, between 12th and 14th streets N.W., and is open daily from 10 a.m. to 5:30 p.m. (closed Dec. 25). Admission is free. For Smithsonian information, the public may call (202) 633-1000.

Question 7

‘Top Chef’ Alum Katsuji Tanabe Announces Raleigh, NC Restaurant

Accepted Answer

Chef Katsuji Tanabe – the celebrated chef who captured television audiences when he starred on Bravo TV’s hit competition series Top Chef Boston, Top Chef Mexico and Top Chef Charleston, and whose restaurants have stretched from Los Angeles and Las Vegas, to Chicago and New York City – announces his recent move to Raleigh, NC and plans for a Raleigh restaurant. “This will be a ‘Top Chef’ inspired restaurant with rustic, wood-fired cooking; we’ll work with what’s at-hand locally to express our creativity in our own unique way,” explained Tanabe, who brings over 20 years of experience as a chef and competitor, nationally recognized for his signature playful style and wildly unique combination of Mexican, Japanese and American flavors.
“The South has such a rich food culture and history; I really fell in love with it during Top Chef Charleston,” explained Tanabe. “I’ve wanted to find a home in the South where I can provide the best possible life for my family, and do what I love in a place that really cares about their food culture. I’ve always been after the ‘American Dream,’ and right now that means making our home here in Raleigh and creating a destination for the kind of ‘fun dining’ I love to create.”
Stay tuned for details of Katsuji Tanabe’s Raleigh restaurant, opening in late 2019 – located at 208 Wolfe Street – which promises to be a significant contribution to the revitalization of historic City Market and the Moore Square area of downtown Raleigh, and to North Carolina’s thriving food culture.
And Tanabe added, “I didn’t move to here to open just one restaurant.”
About Katsuji Tanabe
Chef Katsuji Tanabe – born and raised in a Jewish neighborhood in Mexico City to parents of both Mexican and Japanese heritage – captured the hearts of Americans at his restaurants across the US and through his appearances on national television as he realized the “American Dream.” Now the Chef of Barrio in Chicago and Hussong’s Cantina at Mandaly Bay in Las Vegas, and a forthcoming Raleigh, NC restaurant, Tanabe first made a name for himself in 2011 in Los Angeles, CA as the owner and chef of Mexikosher, the first authentic kosher, Mexican restaurant in Los Angeles, and the first of its kind in the United States. In 2016, he charmed audiences on Bravo’s Top Chef Boston, followed by Top Chef Mexico and Top Chef Charleston. Prior, Tanabe appeared on The Travel Channel’s Chow Masters, had a winning appearance on Food Network’s Chopped, was a professional chef contender on NBC’s Food Fighters as well as a judge on Master Chef Mexico. Tanabe is committed to being a voice for immigrants in the food and beverage industry, supports CORE (Children of Restaurant Employees) and the James Beard Foundation’s “No Waste” initiative. From restaurants and events to national television, Katsuji Tanabe continues to deliver his flavorful and flamboyant style to diners and fans across the US.
Image: Eater Vegas
Follow Chef Katsuji Tanabe @KatsujiTanabe.

Question 8

Best of North Carolina Chef Showdown Final Event

Accepted Answer

The North Carolina Restaurant & Lodging Association (NCRLA), the voice of North Carolina’s $23 billion restaurant, foodservice and lodging industry, will host its fourth annual NCRLA Chef Showdown Final Event, presented by Got to be NC Agriculture, featuring creations from 20 of the best chefs in North Carolina, on Monday, Sept. 30 from 6-8:30 p.m. at Angus Barn’s Bay 7 in Durham.

Guests are invited to taste and sip their way through the savory, pastry and mixologist competitions, acting as judges for NCRLA’s People’s Choice awards. The culinary participants, all based in North Carolina, advance after cooking up the highest-rated dishes across five statewide preliminary rounds and partaking in regional rounds in Raleigh and Charlotte.
The selected chefs – sorted into two food categories, savory and sweet – are vying for the 2019 “NCRLA Chef of the Year” and “NCRLA Pastry Chef of the Year” awards. Their creations were judged by a panel of professional judges in the closed-door regional rounds, scoring on presentation, taste and use of local ingredients from North Carolina. Final results will be announced at the event at the conclusion of the night. Back by popular demand, NCRLA will also crown the “NCRLA Distillery and Mixologist of the Year,” as six North Carolina distilleries partner with hand-picked bartenders to craft cocktails for guests and judges to enjoy.
The 2019 NCRLA Chef Showdown finalists are:
Savory Chefs
Thomas Card, 21C Hotels, Durham, N.C.
Nicholas Chavez, Sedgefield Country Club, Greensboro, N.C.
Thomas Cuomo, Papa Shogun, Raleigh, N.C.
Amanda Ezzell, Ezzell&#8217;s Catering, Warsaw, N.C.
Steven Goff, AUX Bar, Asheville, N.C.
Richard Gras, Omni Grove Park Inn, Asheville, N.C.
Cory Haigler, The Westin Charlotte, Charlotte, N.C.
Matthew Hannon, Ashten’s, Southern Pines, N.C.
Richard Miller, Butcher & Bull, Winston-Salem, N.C.
Adam Reed, Santé, Matthews, N.C.
Brandon Shepard, Urban Street Eats, Cedar Point, N.C.
Matthew Shephard, McNinch House Restaurant, Charlotte, N.C.
Kyle Teears, Whiskey Kitchen, Raleigh, N.C.
Paul Verica, The Stanley, Charlotte, N.C.
Jake Vollmar, Village at River Landing, Wallace, N.C.
Pastry Chefs
Gerald Hawkins, Gaston Country Club, Gastonia, N.C.
Ryan Stipp, Omni Grove Park Inn, Asheville, N.C.
Jamie Turner, Earl&#8217;s Grocery and Soul Food Sessions, Charlotte, N.C.
Tie Whittaker, Plates Neighborhood Kitchen, Buttermilk Boutique, Raleigh, N.C.
Mary Jayne Wilson, Amelie’s French Bakery & Café, Charlotte, N.C.
Mixologists & Distilleries
Johnny Burritt, representing Apothecary Beverage Company, Asheville, N.C.
Hannah Forde-Smith, representing Mother Earth Spirits, Kinston, N.C.
Nicole Gubitosi, representing Lassiter Distilling Company, Knightdale, N.C.
Shannon Healy, representing Durham Distillery, Durham, N.C.
Jimmy Huyhn, representing Copper Barrel Distillery, Wilkesboro, N.C.
Amanda Phillips, representing TOPO Organic Spirits, Chapel Hill, N.C.
The 2019 NCRLA Chef Showdown judges are:
Mixologist & Distillery Judges
Caroline Delaney, Muddy River Distillery, Belmont, N.C.
Sarah Malik, College of Hospitality Management at Johnson & Wales University, Charlotte, N.C.
Joe Nicol, 2018 NCRLA Mixologist of the Year, Asheville, N.C.
Culinary Judges
Chef Geoff Blount, International Culinary Institute of Myrtle Beach at Horry-Georgetown Technical College, Myrtle Beach, S.C.
Chef David Moore, Cribbs Hospitality LLC, PHOSPHOR Hospitality Consulting, Spartanburg, S.C.
Tim Parrish, NC Department of Agriculture & Consumer Services, Raleigh, N.C.
Chef Catherine Rabb, Johnson & Wales University, Fenwick’s Restaurant, Charlotte, N.C.
Tickets for the NCRLA Chef Showdown Final Event cost $125 per person. For more information and to purchase tickets, please visit ncrla.org/chefshowdown.
About NCRLA
Established in 1947, the North Carolina Restaurant & Lodging Association (NCRLA) works to advance and protect North Carolina’s $23 billion restaurant, foodservice and lodging industry. The association provides access to the resources and support restaurant and lodging professionals need to lead thriving businesses, while serving as conscientious, contributing members of an unparalleled industry. To learn more information about NCRLA or its membership opportunities and cost-saving benefits, please visit www.ncrla.org.

Question 9

Durham Distillery Announces Its New Cocktail Bar, Corpse Reviver

Accepted Answer

Durham Distillery Announces Its New Cocktail Bar
Corpse Reviver
Following Legislation Approved in Senate Bill 290
Today, Co-Owners Melissa and Lee Katrincic are pleased to announce plans for Durham Distillery’s (https://durhamdistillery.com/) craft cocktail bar – Corpse Reviver. “Since opening the distillery in 2015, it has been our goal to showcase our Conniption gins in cocktails, but ABC restrictions have prohibited us from doing so; approval of this bill changes everything, and enables us to celebrate our brand in the fullest and most experiential way,” explained Melissa Katrincic. “Corpse Reviver is a natural complement to our award-winning Conniption Gin brand and distillery, and will provide an opportunity for us to bring our premium Conniption Gin to life, just as other distilleries have done across the US.”
The passage of Senate Bill 290 on July 16th marks an historic milestone for distilleries in North Carolina, now enabling cocktails to be served at distilleries, therefore also making it possible for distillers to operate a bar in addition to the distillery. “We’ve been lucky to be a part of the downtown Durham scene for four years but it’s been in a limited capacity,” explained Lee Katrincic. These antiquated laws restricted Durham Distillery from not only operating a cocktail bar, but also from serving their signature canned cocktails during weekly Friday and Saturday distillery tours. Effective in September, tours will sample their newest Conniption Gin Rosé Spritz, as well as Gin & Tonic and Cucumber Vodka Soda released in 2018, in addition to their flagship Conniption American Dry Gin and Navy Strength Gins, as well as Cucumber Vodka and Damn Fine Liqueurs. This, coupled with the lifted restriction for the number of bottles which can be sold each year per customer further enables Durham Distillery – and soon, Corpse Reviver – to be a destination for discovering premium gin in the South.

Durham Distillery’s Corpse Reviver will be located on the ground floor beneath the distillery with an entrance and outdoor patio facing the historic train trestle. This will enhance Conniption Gin in a craft cocktail bar setting, modeled after the luxe, modern gin bars of London. Named for both the classic gin cocktail, Corpse Reviver #2 – composed of gin, absinthe, Cointreau and lemon juice – and its’ basement setting located in a former coffin shop, Corpse Reviver is designed to showcase Conniption Gins at their best. Art deco style, high end finishes and martini carts will lend to intimate social gatherings around this celebrated spirit. Corpse Reviver is slated to open in early 2020 as an extension of the award-winning Durham Distillery brand.
Go Ahead. Have a Conniption!
EPICUREAN NOTE: I had the opportunity to enjoy one of Durham Distillery&#8217;s canned Gin & Tonic last week . In addition to being convenient, it was very tasty!
About Durham Distillery & CONNIPTION Gin:
Founded in 2013 and opened in 2015 by Melissa and Lee Katrincic, Durham Distillery is a craft gin, vodka and liqueur distillery – known for modern techniques and uncompromised quality – located in Durham, North Carolina. The company produces premium gins leveraging a differentiated two-step process combining time-honored gin making traditions with techniques borrowed from modern chemistry to create spirits that are both classic and contemporary. The full product line offers CONNIPTION Navy Strength Gin and CONNIPTION American Dry Gin, DAMN FINE Liqueurs (Chocolate, Mocha and Coffee), Cucumber Vodka, and Canned Cocktails (Gin & Tonic, Cucumber Vodka & Soda, and NEW Rose Spritz). As the leader in the South’s Gin renaissance, Durham Distillery has earned more than 50 national and international awards and in 2018 was named the #1 Craft Gin Distillery in the U.S. by USA Today. Co-Founder Melissa Katrincic is recognized as one of the prominent female distillery owners in the U.S.
Follow Corpse Reviver at Corpse Reviver Cocktail Bar on Facebook, @CorpseReviverCocktailBar on Instagram and @CorpseReviverNC on Twitter.
Follow @DurhamDistiller & @ConniptionGin on Twitter, on Facebook at Durham Distillery, on Instagram @DurhamDistillery & @ConniptionGin, and visit www.durhamdistillery.com.

Question 10

TerraVita Announces 10th Anniversary (Final) Schedule

Accepted Answer

TerraVita Food & Drink Festival is North Carolina’s premier gathering of culinary talent, makers, artisans, food purveyors, food lovers, sustainable eaters and thinkers. For the exciting 10th anniversary, festival founder Colleen Minton is focused on celebrating past, beloved festival contributors and toasting the future of food and sustainability in North Carolina and the South. The star-studded event returns to Chapel Hill, Carrboro and Pittsboro Oct. 16-19. Tickets for the most exciting festival yet go on sale this Thursday, July 11, at noon.
Visit www.TerraVitaFest.com for tickets and schedules. Follow the Facebook page @TerraVitaFest (same for Instagram and Twitter) for announcements as speakers and event participants are added.
In an email to devoted fans, Minton shared personal news: &#8220;There&#8217;s another reason this year will be special&#8230;2019 will also be TerraVita&#8217;s final year. Just as the North Carolina food and beverage scene has matured over the last decade, so has our family! I feel like our community has grown and flourished—and I think the timing is about as good as it gets. I am proud of what TerraVita has become and the way it has tapped into the undeniable power of food and drink. I feel like we were ahead of the curve when it came to exploring topics like sustainable seafood, GMOs and social justice, as it pertains to the industry. We&#8217;ve nurtured relationships and created connections within the culinary community and beyond.
&#8220;Through our close partnership with Orange County Waste, we&#8217;ve diverted more than 22,000 pounds of waste through composting and recycling. Most of all, I&#8217;m proud of the incredible memories we&#8217;ve made and the joy this festival has brought to participants, attendees and volunteers.&#8221;
Wednesday
TerraVita 2019 Events Include Alumni Lineup for All-Star East Meets West Dinner
The East Meets West Dinner kicks off the festival on Wednesday, Oct. 16, at the Fearrington Barn. Colin Bedford of The Fearrington House in Pittsboro will host nine chefs—all alumni of East Meets West over TerraVita&#8217;s 10 years—for a collaborative dinner. In addition to Colin, the lineup for the evening includes:

Daniel Benjamin of lucettegrace &#8211; Raleigh
Ashely Boyd of 300 East &#8211; Charlotte
Steven Devereaux Greene of Herons at the Umstead &#8211; Cary
Vivian Howard of Chef & The Farmer and The Boiler Room &#8211; Kinston; and Benny&#8217;s Big Time Pizzeria &#8211; Wilmington
Joe Kindred of Kindred &#8211; Davidson; and Hello, Sailor &#8211; Cornelius
Cheetie Kumar of Garland &#8211; Raleigh
Dean Neff of Love, Lydia Bakery &#8211; Wilmington
Keith Rhodes of Catch &#8211; Wilmington
Jesse Roque of Never Blue &#8211; Hendersonville

In addition, master baker Lionel Vatinet of La Farm Bakery will provide fresh baked breads and crafted spreads for the dinner. Botanist & Barrel of Cedar Grove will serve their ciders and dry fruit wines. Tickets are $120.
Hill Fire event
THURSDAY
Hill Fire: A Barbecue Revival with Pigs & Pies
TerraVita&#8217;s Thursday night event at the Carrboro Town Commons celebrates those who love to play with fire. This year, some of the region&#8217;s top pitmasters and chefs will come together for an evening of smoky bliss. In addition, a limited number of VIP tickets offer cocktails and a pre-dinner behind-the-scenes experience with several pitmasters and chefs.
The lineup includes:

Justin Burdett of Crook&#8217;s Corner &#8211; Chapel Hill
Wyatt Dickson of Picnic &#8211; Durham
Sam Jones of the Skylight Inn &#8211; Ayden; Sam Jones BBQ &#8211; Winterville; and Sam Jones BBQ Restaurant &#8211; Greenville, Raleigh and Wilmington
Ricky Moore of Saltbox Seafood Joint &#8211; Durham
Matthew Register of Southern Smoke BBQ &#8211; Garland
Chris Prieto of Prime Barbeque &#8211; Knightdale
Jake Wood of Plates Kitchen &#8211; Raleigh

Additional chefs will be added in the coming weeks. Sean Umstead of Kingfisher in Durham will be slinging specialty cocktails and other beverage participants will be announced in the coming weeks. Tickets are $80 for the dinner and $105 for the VIP option (which includes the dinner).
Friday
The Sustainable Classroom, a hallmark of TerraVita, will return, stirring the mind, body and soul with workshops, food and beverage tastings, demonstrations, discussions and educational sessions all wrapped into one. Watch TerraVita&#8217;s social media and websites for more announcements and updates for classroom titles and participants. Each classroom pass will include three classes over the course of the morning and early afternoon. Tickets for a Friday class pass are $75.
Spirit of Adventure Cocktail Class
This special stand-alone class at The Crunkleton in downtown Chapel Hill will offer attendees a front-row seat as Gary Crunkleton chooses a few unusual bottles to feature. He&#8217;ll offer a little history lesson and a few distinctive cocktails while also discussing what&#8217;s trending in the bar world. Tickets are $40.
On Friday evening, TerraVita will host a dinner honoring the late Karen Barker, best known for her work at Magnolia Grill, a restaurant she founded with husband Ben Barker. The dinner will offer a chance to reflect, as a community, on the legacy of the Durham pastry chef. Friends and culinary pros from across the South—as well as Karen&#8217;s family—will come together for a family-style meal at Lavender Oaks Farm in Chapel Hill.
Participating chefs include:

Frank Stitt of Highlands Bar & Grill &#8211; Birmingham, AL
Billy & Kelli Cotter of Dashi & Toast &#8211; Durham
John Fleer of Rhubarb & Benne &#8211; Asheville
Phoebe Lawless of Scratch &#8211; Durham
Glenn Lozuke of Weaver Street Market &#8211; Carrboro
Caitlin McCormick Schumacher of FIG &#8211; Charleston, SC
Amanda Orser of Littler &#8211; Durham
Tori Schumacher of The Ordinary &#8211; Charleston, SC

Debra Lewis of Vintage &#8217;59 Imports will curate the wines for the dinner and Fullsteam Brewery will serve beer. Tickets cost $120.
Saturday
Saturday’s Fall Fête on The Green offers the ultimate toast to the talent and innovation of North Carolina and the chefs, artisans and makers serving up a global mix of sustainable offerings. The event at Southern Village in Chapel Hill takes place from 1:30 pm &#8211; 4 pm on Oct. 19 and will feature tastings from more than 40 chefs and artisans. Guests may taste as many as 60 sustainably-produced beverages, including kombucha; organic coffee; biodynamic, organically-grown and natural wines; and sustainably-produced microbrews and spirits. The all-inclusive ticket for the afternoon tasting event is $80; designated driver tickets are available for $65.
In addition, the Fall Fête will have a limited number of VIP tickets available for early entry. VIPs will be the first to shop in the expanded makers&#8217; tent with potters from Seagrove, The Pottery Capital of the U.S. and more than half a dozen food artisans from across the state. The makers&#8217; tent will also feature several pros creating specialty cocktails and hors d&#8217;oeuvres beginning at 12:30 pm. VIPs receive early access to the larger chef tent at 1 pm. VIP entry includes tastings from Jean Anderson&#8217;s new book, Kiln to Kitchen (UNC Press). Anderson will sign her book for the public for the first two hours. VIP tickets are $100.
About TerraVita Food & Drink Festival
Launched in 2010 in Chapel Hill, NC by food activist Colleen Minton, TerraVita was named one of &#8220;seven top-notch festivals around the Southeast to whet the appatite&#8221; this Spring by The Atlanta Journal-Constitution. Committed to sustainable food and drink, the event brings together award-winning chefs, authors, artisans, makers, media and farmers in unique settings to taste, talk about issues and celebrate the land.
TerraVita strives to produce a zero waste event. More than 22,000 pounds of waste have been diverted over the past nine festivals through composting and recycling. The event shares a strategic partnership with Orange County Solid Waste Management and Brooks Contractors, a commercial composting company located in Chatham County. TerraVita is grateful to the Chapel Hill Orange County Visitors Bureau, a proud sponsor of TerraVita.
More Information
Watch our new video! http://bit.ly/TerraVita2019Video
Visit www.terravitafest.com and @TerraVitaFest on Instagram, Twitter and Facebook.
Sign up for emails from TerraVita for the latest news and announcements:
http://bit.ly/SignUpforTerraVitaUpdates

Question 11

The Palm and Grey Goose Vodka Pair on July 26 for Four-Course Feast

Accepted Answer

The Palm (https://www.thepalm.com/restaurants/charlotte/) will create a Grey Goose cocktail-pairing dinner on July 26 at 7 p.m., featuring an expertly curated four-course feast designed by Chef Colin Johnson with the famed vodka’s flavors in mind. Guests old and new can enjoy specialties including Prosciutto-Wrapped Chilean Sea Bass or a Cajun-Rubbed 9-ounce Filet Mignon. Each dish will perfectly pair with a unique Grey Goose-based cocktail creatively crafted by The Palm’s beverage team.
Seats are available for $105 plus gratuity and tax. Guests can contact Tonia Heidal at 704-552-7450 or theidal@thepalm.com for reservations.
The Palm’s Grey Goose Vodka Dinner Menu
FIRST COURSE
Applewood Smoked Bacon Wrapped Scallop
mushroom risotto and basil oil
Cocktail: Goose on the Loose
SECOND COURSE
Baby Arugula Salad with Grey Goose Poached Pears
goat cheese, candied pistachios, and creamy balsamic vinaigrette
Cocktail: Tuscan Pear
THIRD COURSE
Prosciutto-Wrapped Chilean Sea Bass
baby mozzarella and tomato salad
OR
Cajun-Rubbed 9-ounce Filet Mignon
casino butter and frizzled leeks
Cocktail: Melon Mule
THIRD COUSE (sides)
North Carolina Sweet Potato Mashed with Sour Cream and Chives
Broccolini with Roasted Shallot and Black Garlic Butter
FOURTH COURSE
Raspberry Tiramisu
Cocktail: A Palm Affair
About The Palm:
Known for their signature dishes including Prime Aged Steak and Whole Nova Scotia Lobsters, the menu also includes The Palm’s renowned Italian fare including Chicken Parmigiana, Veal Martini, Baked Clams Casino and an award-winning wine list. The Palm’s philosophy is simple: Treat guests like family, serve great food, and always exceed expectations. Owned and operated by members of the Bozzi and Ganzi families since the company’s founding in 1926, The Palm serves as a second home for countless patrons across the United States and abroad. Now celebrating its 93rd year, The Palm continues its legacy as a favorite gathering place and dining destination for families, friends and business colleagues alike. For a virtual experience and to find a Palm Restaurant near you, visit thepalm.com.

Question 12

Ponysaurus Brewing Co. and Edmund's Oast Brewing Co. Partner

Accepted Answer

Ponysaurus Brewing Co., a North Carolina based brewery, and Edmund&#8217;s Oast Brewing Co., a South Carolina based brewery, have partnered to create collaborative beers in celebration of each brewery&#8217;s expansion into the other&#8217;s home state.
Edmund&#8217;s Oast Brewing Co. recently expanded distribution into North Carolina in May of this year, and Ponysaurus Brewing Co., which self distributed solely in North Carolina for over six years, will be officially launching its South Carolina distribution in September.
&#8220;This collaboration rooted from a mutual love and respect for one another&#8217;s beer,&#8221; said Nick Hawthorne-Johnson, co-owner of Ponysaurus Brewing Co. &#8220;Once we realized we could join forces to welcome each other into our home states, we of course knew a beer collaboration would be the best way to celebrate.&#8221;
Edmund&#8217;s Oast Brewing Co. will release the beer in mid-August as a &#8220;pre-game&#8221; of sorts before the Ponysaurus South Carolina launch in September begins.
In September, the Ponysaurus Brewing Co. team will return to Charleston for a series of beer events September 13-15 to celebrate the company&#8217;s distribution expansion into South Carolina. The launch weekend includes a beer dinner, tap takeovers, live music, and an oyster roast with James Beard Award Winner Jason Stanhope, Executive Chef of FIG, and Joe Kwon of The Avett Brothers. Further details will be posted on the company&#8217;s website at www.ponysaurusbrewing.com/south-carolina and on social media.

Question 13

New Executive Chef and Waitlist Option at Good Food on Montford

Accepted Answer

Charlotte-based hotspot Good Food on Montford (https://www.goodfoodonmontford.com) is rolling out exciting changes in anticipation of its upcoming 10-year anniversary. The second restaurant from award-winning Chef Bruce Moffett puts a fresh spin on global small plates with one goal in mind – taste without borders. The menu changes seasonally with inspiration pulled from the produce they source locally or with their current culinary obsessions. To continue in pursuit of their worldly mission, Good Food on Montford tapped new Executive Chef Kieran Gonzales to take the lead. This transition comes as previous Executive Chef Larry Schreiber takes the helm of the restaurant group’s newest venture, Bao + Broth. The forthcoming restaurant, located at Optimist Hall, opens later this summer.
Executive Chef Kieran Gonzales
Chef Kieran Gonzalez was born and raised in Roanoke, Virginia and found his passion for the culinary world through his Filipino heritage. His background provided an exotic and unique approach to food that was not available in his hometown at the time. He took his culinary acumen to Johnson & Wales to further his skills and work his way through the ranks of the restaurant world. Drawn to the chef-owned and family-based culture that surrounds the small-plates eatery, Good Food on Montford gives him the opportunity to pursue more creative expressions and his talent has proven to be a perfect fit for the restaurant.
“This city’s restaurant scene is nothing short of special. There is no shortage of restaurants with innovative menus and I’m proud to join the quintessential example of that in Charlotte,” says Chef Kieran Gonzales. “Good Food on Montford has long been known for its inventive, constantly evolving dishes – the food speaks for itself here and I’m looking forward to elevating the menu even further.”
The changes at Good Food on Montford don’t stop there. For the first time ever, the notoriously popular restaurant has begun utilizing Wisely. This option allows guests to add their party to an electronic waitlist in an effort to decrease wait times. As temperatures continue to rise in Charlotte, the ability to sign up for the waitlist online will be a welcome change for those who previously had to wait in long lines outside of the restaurant.
About Moffett Restaurant Group: Owned by Chef Bruce Moffett, Moffett Restaurant Group is a collection of restaurants in Charlotte, North Carolina. The restaurants include upscale, American cuisine at Barrington’s, tapas-style food at Good Food on Montford, authentic Italian at Stagioni, and a blend of Northern shore food with a Southern twist at N.C. Red. MRG understands that dining out is as much about the experience as it is about the food. While all four MRG restaurants have their own style, décor and cuisine, they share one quality: a comfortable setting paired with innovative, seasonally-driven dishes. In spring of 2019, MRG will be adding another restaurant to the group; Bao + Broth. To learn more about Bruce Moffett and Moffett Restaurant Group, visit our website here or follow along on Instagram at @ChefBruceMoffett, @stagioniclt, @goodfoodclt, @barringtonsclt, and @ncredclt.

Question 14

The Palm Restaurant Vodka-Pairing Dinner to Raise Funds for Childhood Cancer Research

Accepted Answer

On May 31 at 7 p.m., The Palm Restaurant (https://thepalm.com/) will host a vodka-pairing dinner to raise money for The Isabella Santos Foundation, a charity that funds research and treatment for childhood cancer. In partnership with Tito’s Vodka, $5 from every ticket purchased will be donated to the foundation. The four-course menu includes a choice of Filet Mignon or Chilean Sea Bass Puttanesca, and each dish will be expertly paired with a handcrafted Tito’s cocktail.
Additionally, The Palm will donate $5 for every Tito’s drink sold in May to The Isabella Santos Foundation.
“When we heard about Isabella and her story, we knew we wanted to do something to honor her and the astounding work her mother’s done for so many children suffering from these conditions,” said The Palm Charlotte General Manager Joey Profeta.
Driven by the phrase, “Cancer messed with the wrong mom,” Erin Santos founded the Isabella Joanne Santos Foundation (https://isabellasantosfoundation.org/about/) after losing her 7-year-old daughter to neuroblastoma. In the charity’s 10 years, they have raised more than $3.5 million for childhood cancer research and treatment. The Palm is one of several organizations fundraising this May in honor of all the moms fighting childhood cancer for their kids.
Tickets for the dinner sell for $95. Please contact Tonia Heidal at theidal@thepalm.com or 704-552-7450 to RSVP.
About The Palm:
Known for their signature dishes including Prime Aged Steak and Whole Nova Scotia Lobsters, the menu also includes The Palm’s renowned Italian fare including Chicken Parmigiana, Veal Martini, Baked Clams Casino and an award-winning wine list. The Palm’s philosophy is simple: Treat guests like family, serve great food, and always exceed expectations. Owned and operated by members of the Bozzi and Ganzi families since the company’s founding in 1926, The Palm serves as a second home for countless patrons across the United States and abroad. Now celebrating its 93rd year, The Palm continues its legacy as a favorite gathering place and dining destination for families, friends and business colleagues alike. For a virtual experience and to find a Palm Restaurant near you, visit thepalm.com.

Question 15

Wine Dinner at a burrito joint?

Accepted Answer

A ticket to any one of eleven 15th Annual Beaufort Wine & Food Festival (https://beaufortwineandfood.org/) wine dinners was mine for the asking. So why, then, did I ask for a ticket to the Dank Burrito Wine Dinner?
Because honestly, wouldn&#8217;t you want to know what a wine dinner at a burrito joint would be like?
Setting the stage:
Host Chef and Dank Burrito Owner: Clarke Merrell
Chef de Cuisine: Josh Macklin, Circa 81
Guest Chef: Drew Smith, bu.ku, Cary (opening soon)
Guest Winery: Van Duzer Vineyards, Williamette Valley, with Ryan Woolfolk, Marketing Manager
Courses: Eight, each with a paired wine. Whoa!
FIRST COURSE 
(Chef Clarke Merrell, Dank Burrito & Chef de Cuisine Josh Macklin, Circa 81)
Sequatchie Cove Creamery Dancing Fern, served with Accidental Baker flatbread and Garner Farms strawberry compote.
Van Duzer, Pinot Noir Rosé Estate (2018)
This was my official introduction to Van Duzer Vineyards and it was a happy one. Van Duzer&#8217;s Rosé lent a fruity, but not too sweet, counterpoint to this earthy raw milk cheese. And it didn&#8217;t cross over to cloyingly sweet when sipped with a bite that included the strawberry compote.

SECOND COURSE 
(Chef Drew Smith, bu.ku)
N.C. flounder ceviche, aji amarillo, leche de tigre, choclo, sweet potato, and plantain.
Van Duzer, Pino Gris Estate (2017)
Loved this fresh, crisp Pino Gris by itself and with this beautiful ceviche! When this dish was set before me, I just sat there looking at it and sipping wine for a few minutes before taking pictures and exploring the dish. So pretty. So tasty.
I was especially intrigued by the choclo, a large-kernal variety of corn from the Andes, sometimes known as Peruvian Corn. Might have to see if I can get a hold of some of that for home cooking.

THIRD COURSE 
(Chef Clarke Merrell, Dank Burrito & Chef de Cuisine Josh Macklin, Circa 81)
Anson Mills farro verde salad, pepitas, dried Braeburn apple, Marcona almond, and mint.
Van Duzer, Pinot Gris Estate (2017)
Put a bowl of cooked, warm grains, nuts, seeds, and mint in front of me and I&#8217;m happy. You might think this dish would be bland, but It was wonderfully subtle with a slightly smoky, earthy taste.
Kind of the polar opposite of the crevice in flavor, but still paired well with the Pino Gris.

FOURTH COURSE 
(Chef Drew Smith, bu.ku)
Cheshire pork belly, charred broccolini, N.C. mustard, (savory) bread pudding, and sage.
Van Duzer, Willamette Valley Pinot Noir (2016)
I mean, really. Look at that perfectly cooked pork belly. And that bread pudding was just savory enough and had a great texture that, if slightly depressed, would bounce back.

FIFTH COURSE 
(Chef Drew Smith, bu.ku)
Seared duck breast, smoked potatoes, maitake mushroom, Brussels sprouts, and duck jus.
Van Duzer, Willamette Valley Pinot Noir (2016)
Funny story about this course. The woman sitting at the table next to mine apparently wouldn&#8217;t normally eat duck. Her husband got the attention of the two women sharing their table, as well as me, and pointed to his wife&#8217;s cleaned spotless plate. She just smiled.
There wasn&#8217;t too much left on my plate, either. That duck basically melted in my mouth. Pinot Noir report &#8211; it went as well with duck as it did with the pork belly. This is a wine I&#8217;d like to serve to dinner guests or even have with &#8220;just-us&#8221; dinners at home.

&#8220;Fruity scents of cherry and wild strawberry, herbal notes of basil, ground pepper and eucalyptus, along with sensual, barrel-driven aromas of bourbon, vanilla and a touch of cinnamon.&#8221; ~ Winemaker Notes

SIXTH COURSE 
(Chef Clarke Merrell, Dank Burrito & Chef de Cuisine Josh Macklin, Circa 81)
Black cherry braised Cheshire pork cheek, herbed goat cheese polenta, Lusty Monk mustard, and crispy serrano ham.
Van Duzer, Willamette Valley Pinot Noir Dijon Blocks (2015)
Pork Cheek and Cherries. Can&#8217;t go wrong with that, right? Especially when those cheeks are tender as tender can be. Add a piece of cherry to your bite of meat for a juicy, sweet-tart, pop. The crisp bit of serrano ham was a nice touch.
The same wine was served with this course and the next. Read on.

SEVENTH COURSE 
(Chef Clarke Merrell, Dank Burrito & Chef de Cuisine Josh Macklin, Circa 81)
Five spice elk, tomato chutney, gouda, heirloom carrot, and hibiscus flower.
Van Duzer, Willamette Valley Pinot Noir Dijon Blocks (2015)
Look at the color of that rich, deep Pinot Noir. It&#8217;s a beautiful wine, smooth and creamy with tasting notes I can verify: &#8220;On the nose, scents of dark cherry, juicy strawberry plum and subtle cranberry notes buzz with floral undertones of lilac and violet. Earthy sage, licorice and star anise combine with barrel-driven vanilla, licorice and cedar aromas.&#8221;
Loved the slight licorice/anise flavor that came through as I exhaled after each sip of this Pinot Noir with both course six and this one.
This was a nice dish with eye-catching composition. The photo doesn&#8217;t do it justice, though. Lovely seasoning on the elk, but it could have been a little more tender.

EIGHTH COURSE 
(Chef Drew Smith, bu.ku)
Strawberry tart, rhubarb, poppy seed shortbread, pickled berries, and basil ice cream.
Van Duzer, Willamette Valley Riesling (2017)
And finally, this dessert was one of the evening&#8217;s stars. The basil ice cream was fantastic! Imagine an ice cream bordering on savory. I did wonder if the &#8220;pickled berries&#8221; would be tart, but they weren&#8217;t
I thought it was interesting to finish with a Riesling, but &#8220;made intentionally off-dry to showcase the balance and acidity&#8221;, it was lovely.

As each course was served, Ryan Woolfolk, Van Duzer Vineyards Marketing Manager, described the paired wine and why it was chosen. He was nice enough to come over to sit with us every now and then throughout the evening to talk about the wines and ask for our feedback.
After dinner, the chefs, including the Pastry Chef responsible for that wonderful dessert, and the vineyard representative came out to talk about the meal after a good long round of applause. Thank you chefs, for a wonderful evening. I appreciate the work that goes in to a dinner like this.
So the answer is, a good wine dinner is a good wine dinner no matter where it takes place, even in a burrito joint.
Dank Burrito (https://www.thedankburrito.com/)
Morehead City, Beaufort, and Raleigh, NC
Circa 81
Morehead City, NC
bu.ku
Cary, NC (opening soon)
Van Duzer Vineyards
Dallas, OR

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NC Piedmont

Category: NC Piedmont

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