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

Chef Mike Long Named Executive Chef at The Asbury at The Dunhill Hotel

Accepted Answer

“Matthew Krenz and Mike Long have worked tirelessly to make The Asbury the top dining destination in Uptown Charlotte.The Asbury was named one of the top five best restaurants in the city by Charlotte Magazine in 2018, and that article nodded to Chef Mike Long’s contributions. We have complete faith that our kitchen will continue to receive the same accolades and recognition under the leadership of Mike Long as we have under Chef Krenz. We are grateful for the leadership of both of these outstanding culinarians—and friends.”
&#8211;Dave Love, acting general manager of The Asbury and The Dunhill Hotel
Dave Love, acting general manager of The Asbury and The Dunhill Hotel, announced that Chef Mike Long will become Executive Chef and Culinary Director at The Asbury and The Dunhill Hotel, effective Nov. 10, 2018. The Asbury is one of the city’s top-rated lunch and dinner destinations, located on Tryon Street in Uptown Charlotte.
Executive Chef Mike Long will be responsible for The Asbury and the full-service dining and banquet services at The Dunhill Hotel. All rely on sustainable sourcing and will continue that practice.
Long replaces Chef Matthew Krenz. Long says he’s grateful for the influence of Chef Krenz. “Matt focused on the use of whole animal—and local, seasonal ingredients. It’s the way food should be,” says Long.
“Southern food speaks to me with its ingredients. We’re going to be focusing on the beautiful ingredients and letting them sing,” says Long as he looks forward. “That’s what my food is about. I don’t want to put anything in the way of celebrating these ingredients.”
Matthew Krenz is known for his dual role as chef and rancher. His family’s boutique beef ranch supplied beef to the restaurant. Chef Long will continue to serve Krenz Ranch beef at the restaurant.
Under Krenz’s leadership—and with Long serving as Chef de Cuisine—the restaurant and its “Modern + Southern” food was featured by USA Today, Food + Wine, and Vogue.
Krenz plans to stay home with his new daughter and celebrate parenthood. In 2017, Krenz was named North Carolina Chef of the Year by the North Carolina Restaurant and Lodging Association.
The Mike Long Timeline
Long grew up in Frederick, Maryland. His grandfather ran a dairy farm now managed by his uncle. As a child, days at the dairy gave Long an appreciation for farming and the land. In high school, he began washing dishes. When a cook didn’t show up one day, he stepped to the stove. Johnson & Wales lured him to Charlotte. He graduated with an Associate Degree in Culinary Arts in 2009. He did short stints at Las Ramblas (now closed) and The Lodge: A Sportsman’s Grill. He distinguished himself at Bonterra Dining & Wine Room where he began as a line cook and worked his way up over six years to sous chef with well-known Charlotte Chef Blake Hartwick. Long joined The Asbury in 2016 as Chef de Cuisine.
Diners have been enjoying specials created by Long since he began at The Asbury. Many will recognize him from involvement with the Collaborative Series Dinners where The Asbury invites guest chefs and makers to cook with their teams and share with guests about each course. Most importantly, Long led the development and roll out of the successful new fall menu while Krenz was away on paternity leave.
Miranda Brown will continue as pastry chef at The Asbury. She is currently the NCRLA Pastry Chef of the Year. Long will hire a new Chef de Cuisine.
Below: Fall Menu 2018 dishes on the menu under the direction of Chef Mike Long. Left: Rice Grits + Fall Vegetables with roasted mushroom, miso + corn broth, whipped ricotta, Asian greens. Right: Krenz Beef Blackboard with chili-roasted sweet potatoes, grilled shishito peppers, black garlic demi.

About The Asbury at The Dunhill Hotel:
The Asbury restaurant at The Dunhill Hotel is named in honor of Louis Asbury, Sr., the Charlotte architect who, in 1929, designed the Mayfair Manor (now The Dunhill Hotel). Placed adjacent to the hotel’s lobby, the hotel rebranded its restaurant in January 2014 to bear Asbury’s name and serve modern + Southern cuisine that honors the past, celebrates the seasons, and looks forward.
Located at 235 North Tryon Street in Uptown Charlotte, The Asbury is open seven days a week; 11 AM to 10 PM, Monday through Friday and 9 AM to 10 PM, Saturday + Sunday. Brunch is served on Saturdays + Sundays. Bar service at The Dunhill Hotel is available during restaurant hours.Visit www.TheAsbury.com or our media resources at www.DunhillHotel.com/Press-Room.
Press Release

Question 7

Someone told me it's all happening at the zoo

Accepted Answer

Zoos are about animals, right? While that&#8217;s true, the NC Zoo is that and so much more. I&#8217;m talking Events, Camps, VIP Tours, Zoofari, Birds in Flight (show), Rio the 4D Experience, Air Hike Ropes Course, Acacia Station Giraffe Deck, Carousel, Picnicking, Animal Feedings, Hiking Trails, and Art in the Park!
As soon as I sat down to write about the June day I spent at the NC Zoo (http://www.nczoo.org/), the largest natural habitat zoo in the world(!), Simon & Garfunkel&#8217;s song &#8220;At the Zoo&#8221; played in my head.
The monkeys stand for honesty
Giraffes are insincere
And the elephants are kindly but they&#8217;re dumb
Orangutans are skeptical
Of changes in their cages
And the zookeeper is very fond of rum
Zebras are reactionaries
Antelopes are missionaries
Pigeons plot in secrecy
And hamsters turn on frequently
What a gas, you gotta come and see
At the zoo
Wait, what about ostriches? We went on Zoofari, an open bus that takes passengers on a big loop through a large natural habitat. Animals in this area are not caged, but live as they would in the wild, including Pearl, the ostrich.

It was fun watching polar bears in their habitat, including swimming by a large underwater viewing window. Even more fun was watching and listening to kids squealing, laughing, and yelling, &#8220;Here it comes! There it is! There it is!&#8221;
Another fantastic thing we saw was the Birds in Flight show. How great is it to sit in an outdoor venue watching different kinds of birds flying over the crowd and back? So impressed with their trainer!
ZOO FOOD
In addition to food carts, there are ten eateries spread throughout the zoo, making it easy to find something relatively close to wherever you are in the zoo.
We checked out two, Iron Hen Cafe Express (located in the North American Plaza) for breakfast, and lunch at the newest zoo restaurant, Billy D&#8217;s Fried Chicken (located in the Wachovia Akiba Market in Africa).
As we chowed down on eggs, muffins, bagels, grits with bacon and goat cheese, and coffee, Chef Mark Hensley sat down with us to talk about sustainability at Iron Hen, including a goal of 80% local food sourcing, recycling &#8220;everything&#8221;, composting, waste vegetable oil collected for bio fuel, and serving locally roasted, organic, fair trade coffee.

Chef Mark Hensley
I was especially looking forward to lunch at newest zoo restaurant, Billy D&#8217;s Fried Chicken! &#8220;Billy D&#8221; is Chef William Dissen, who opened his first restaurant, The Market Place, in Asheville years ago. And almost at the same time he opened Billy D&#8217;s, he opened Haymaker in Charlotte.
We had family style lunch outside at a picnic table shaded by a yellow umbrella. Even on a hot day, it was comfortable out there. The only problem was yellow tinted photos.
The food is delicious. It&#8217;s NOT fast food, but you will probably get your food quickly. Think typical extended family picnic food. Looking for a healthy snack? Pick up fresh apples and bananas. Oh, Billy D&#8217;s also has Banana Pudding, Ice Cream, and Ice Cream Floats.

The NC Zoo is so much more than what you&#8217;d expect when you think &#8220;zoo&#8221;. I can attest to that since I&#8217;ve been in the Asheboro area many times, and never thought it&#8217;d be worth taking time out to go to the zoo. So wrong. My attitude has been adjusted!
I dare you not to be impressed after taking a look at the zoo website. Definitely plan time for a zoo visit as soon as you can!
Epicurean Note:

The NC Zoo has the biggest collection of outdoor artwork in the country!

NC Zoo
4401 Zoo Pkwy
Asheboro, NC 27205
Hosted

Question 8

Luna Hombre - New Owner means Exciting, Fresh, New Summer Menu

Accepted Answer

Belmont, NC &#8211; Wine lovers and foodies from Belmont and the surrounding Charlotte area will be delighted with the fresh new tapas and wine by the glass offerings launching on Friday at Luna Hombre (http://www.lunahombrebelmont.com/).
Christina Cicci, Owner/Proprietor, purchased the establishment in February. She and her team have been making small enhancements to the menu and wine selection over the past few months.
“This is just a start to the amazing upgrades that we’ll be making. We’ve listened to our customer feedback and we’re bringing them a wine and tapas menu that will speak to them”, Cicci said.
Manager, Alisa Phifer, designed the new menu by looking at familiar, homey favorites and adding summer flavors, such as Heirloom tomatoes, fresh watermelon, and corn on the cob.
MIXED OLIVES assorted Mediterranean olives, lavash 8
HUEVOS IBERICOS deviled egg platter with ham, watermelon rind giardiniera 9.5
WATERMELON and HEIRLOOM TOMATO SALAD chevre, fennel vinaigrette, cracked black pepper 11
SIANO BURRATA BOARD roasted tomato, lavash 11
QUESO PIMENTO manchego, poblano, pimento, lavash 9
PATATAS farmer’s potatoes, chorizo (optional), saffron aioli 8
CARNE KABOBS A LA CARTE

CHICKEN caribbean drum pan style 4.5BE
EF chimichurri marinade 4.5
TUNA wasabi pea and sesame encrusted 5.5
SHRIMP thai red curry, coconut, lime 4.5

WILD MUSHROOM FLATBREAD wild mushrooms, garlic, thyme, manchego, red wine, puff pastry 12
AVOCADO FLATBREAD avocado, lime, pickled red onion, balsamic reduction, sea salt, puff pastry 12
LUNA SLIDERS beef, queso pimento, mixed greens, tomato, brioche 11
HOMBRE SLIDERS beef, wild mushrooms, manchego, brioche 10
STREET CORN summer cobs, charred, ancho and lime butter 8
FARM FRESH VEGGIE chef selected and prepared market price*
Cicci shared, “We’ve kept a few of our most popular items and just made small tweaks, such as our house Queso Pimento and Luna Sliders and Patatas and have added some vegetarian options. I’m super excited about the shareability of the new menu. That’s what we’re all about, bringing people together and sharing. We’re a place to let your hair down, relax and share conversation, wine, beer and food.”
Luna Hombre &#8211; located in the historic Belmont Drug building on Main St. in downtown Belmont. The 2,000 square foot space the historical integrity in tact with exposed brick walls, a welcoming bar with white marble bar top, eclectic artwork that creates a relaxing, unpretentious ambiance.
Luna Hombre offers over 20 wine selections by the glass and over 42 options of bottle and can craft beers, 6 rotating local draft beer on tap, and a wide selection of wine bottles to share and enjoy there or to take home.
Website: www.lunahombrebelmont.com
Facebook: LunaHombre &#8211; Home | Facebook
Address:
31 N. Main Street
Belmont, NC, 28012
(980)283-7005
Hours: Tuesday- Saturday 2pm-10pm
Release

Question 9

Sean Umstead and Michelle Vanderwalker announce Kingfisher opening in Durham

Accepted Answer

Durham &#8211; Sean Umstead announced today that he will open Kingfisher (https://www.kingfisherdurham.com/) in downtown Durham with his wife and business partner, Michelle Vanderwalker in late 2018. Kingfisher – an intimate cocktail bar, located next to The Durham Hotel at 321 East Chapel Hill Street – will highlight fresh and skillfully preserved fruits and produce from North Carolina farms in craft cocktails and small plates. The basement space will reflect the couple’s honed sensibility and Vanderwalker’s artistic background.
Umstead, one of the area’s respected bar experts, recently received high praise from James Beard Foundation award-winning chef Ashley Christensen who said, “&#8230;[St. Roch] packs a secret weapon: general manager Sean Umstead is making some of the most creative cocktails in the area.” At St. Roch Fine Oysters & Bar in Raleigh, Umstead is responsible for all aspects of service and bar. His experience in the food and beverage industry also includes The Umstead Hotel & Spa and as beverage manager at Counting House inside the 21c Museum Hotel in Durham. Umstead’s reputation extends beyond the Triangle as well; he won the regional Copper & Kings’ “Mixt8pe Cocktail Competition” with his Carrot & Fennel Sazerac &#8211; and he’ll compete for the national title in Louisville, Kentucky this July.

Kingfisher’s interior design will be led by Vanderwalker of Vanderwalker Design, who works as an artist specializing in handmade ceramics. The cozy, warmly lit interior will feature Vanderwalker’s ceramic dishes exclusively; her craftsmanship and creativity will be evident throughout, including on the custom tiled bar. Kingfisher’s convivial bar, relaxed lounge seating and semi-private booths will provide a unique space for any type of evening. Vanderwalker is also tapping into the talents of other North Carolina makers for signature items such as handcrafted leather menu covers by Margaret Hennessey.
Umstead will serve craft cocktails celebrating the seasonal nature of North Carolina’s harvest. Kingfisher will celebrate NC produce year-round: with in-season stars as well as preserved specialties. Umstead’s work with North Carolina strawberries is already underway, thanks to 75 pounds purchased this spring from Lil’ Farm. These strawberries, preserved in various ways, will find their way into cocktails throughout the year. This preparedness helps Umstead offer drinks like a local strawberry daiquiri year-round, whether with strawberry vinegar in the fall or strawberry preserves in the winter. Kingfisher will also offer a selection of small plates and a sophisticated wine and beer list.
Kingfisher is named after the unique birds who live along the banks of North Carolina’s rivers, including the nearby Eno River. Like its namesake, Kingfisher aims to be a unique, fascinating presence in Durham. Kingfisher is slated to open in 2018.
Visit www.KingfisherDurham.com to sign up for updates; Follow Kingfisher on Instagram, Facebook and Twitter @kingfisherdurm.
Release

Question 10

Could a Michelin Star be coming to Charlotte?

Accepted Answer

Charlotte &#8211; Chef Matthew Shepard answered my question about his goals and where he saw himself in the future without hesitation. &#8220;Michelin is in the States. There&#8217;s no reason they shouldn&#8217;t come to Charlotte. And I&#8217;d like to be the one that brings them here.&#8221;
Shepard is currently Executive Chef at the iconic McNinch House Restaurant (http://mcninchhouserestaurant.com/). Located in Charlotte&#8217;s historic Fourth Ward, the Queen Anne/Shingle style house has historical significance that&#8217;s relevant to Charlotte, North Carolina, and even the nation. Presidents, Vanderbilts, and other well known individuals have been guests of the McNinch family at their home. See more about the home&#8217;s history here.
After major renovations when she purchased the home in 1978, owner Ellen Davis opened the doors to the public, continuing the home&#8217;s reputation for hospitality in the form of McNinch House Restaurant. She and her staff have welcoming guests to their unique fine dining restaurant for 40 years!
Browse through the gallery below to see what an island of beauty, tranquility, and romance this place is. Notice the romantic feel throughout the house, including the tables and seating.

Joining a small group of media folks experiencing the McNinch House was a complete treat! We enjoyed a glass of champagne as we were led through the house by the inimitable Anthony &#8220;Wes&#8221; Wesley, McNinch House Wine Steward.
He pointed out architectural and historical details as we passed through first floor rooms. Upstairs is a private residence, so a no-go zone. The original dark woodwork, paneling, and ceiling beams are luscious. Most, if not all, of the gorgeous chandeliers and light fixtures are original. You can see reservoirs that originally held a ready supply of gas in many of them, but they&#8217;re now fitted with wiring. The place just oozes comfort and warmth.
After touring inside with Wes, Chef Shepard led us on an outside tour of the vegetable and flower gardens (see gallery) that he tends. The kitchen and dining rooms are both supplied by the gardens. I couldn&#8217;t help but smile at his enthusiasm. He talked about his garden at home and comparing different growing environments to produce the best results.
Sometimes at tastings, smaller portions of each course are served, while one full-sized portion is brought out for photographing. This approach is appreciated by most food writers as it&#8217;s overeating-friendly.
We were also lucky enough to have Wes, an incredibly knowledgeable Wine Steward describing the wines he paired with each course. All of the wines were excellent, but there were two I fell in love with. Here&#8217;s a list of the wines. See if you can guess which course each was paired with.

Coal Miner, Robinson Run Sweet Red 2013
Daou, Pessimist Red Blend
Cantine San Giorgio, Tiranno Malvasia Nera 2014
Chateau Julien, Royalty Red 2015
Michel Picard, Vouvray 2016
Carlos Serres, Rioja Tempranillo 2012
Cantine Paolini, Pino Grigio
Cap Royal, Bordeaux Sauvignon 2015

That said, this first course picture is the only image of a smaller tasting version I&#8217;m using in this article. Every image after this is of full-sized portions. It was a beautiful Spring Bounty Salad made with mixed greens, sliced Purple Asparagus, shaved White Asparagus, sliced Cucumber, and roasted Candy Stripe Beets topped with a Citrus-Herb Vinaigrette.

The English Pea Soup that followed was superb! Great texture and a slightly smokey/earthy flavor. I really couldn&#8217;t get over the flavor. Just fantastic. Chef made the soup with Potato Gaufrette, Buttermilk Crème Fraiche, and topped it with fresh greens and a Crab Mango Salad.

ONE ravioli as entrée? Yes. Order it! It&#8217;s actually a Raviolo &#8211; singular. A Duck Confit Raviolo made with house-made pasta, Parmesan and Leeks, Pickled Red Cabbage, and Carrots, surrounded by Truffle Cream. Chef purees ground mustard green stems and adds them to the pasta for a little flavor boost. Delicious!

Rosemary Dijon Crusted Rack of New Zealand Lamb has been on the McNinch House menu from the beginning. Same recipe. And there are no plans to change any of that for fear of an uprising. It&#8217;s definitely a favorite, served with Sweet Corn Risotto topped with Collard Greens. Don&#8217;t forget to include some of the Mint Chimichurri to each bite.

Not only was this Lemon Meringue Pie delicious, I loved that the flowers were made with Swiss Meringue rather than buttercream. Such a beautiful and light way to top the Lemon Custard in a Sable Crust.

Our final course (dessert 2  🙂 ) was a Chocolate Cream Pie. The crust was buttery, but oh, that Chocolate Custard! And topping it all off with Chantilly cream was a given. I&#8217;m not usually a fan of chocolate cream pie because so many of them taste like chocolate pudding poured in to a crust. The texture and taste of Chef&#8217;s version were exceptional. It&#8217;s hard to put my finger on it, but there was something wonderful about that chocolate cream. It could be the espresso powder Chef adds to help bring out the chocolate flavor.

So, could a Michelin star be coming to the Charlotte? I believe it could, eventually, and Chef Matthew Shepard may just be the one that&#8217;ll bring it home. Based on this meal, and Chef&#8217;s drive to explore, create food that meets Michelin standards, and work toward becoming one of the best in the industry, I&#8217;d say it&#8217;s a real possibility.
Epicurean Notes:

There is one seating for dinner each evening. Three different menu types are offered in addition to dinner at the Chef&#8217;s table. See all options here.
Ellen Davis has collected quite a few dishes and other service pieces over the years. See the picture of Ellen in front of just two of the many cabinets of dishes in the gallery. No two tables are set identically. Each staff member decides what dishes, napkins, napkin rings, etc. to use on each table they set.
You can book private events at McNinch House, using from one room up to the entire restaurant. Marriage proposals have been known to happen here.
Watch for special events like wine dinners.
Take advantage of nice weather by getting to the McNinch House early and purchasing a bottle of wine to enjoy on the porch before dinner.
Tuesdays and Wednesdays are Wine or Cocktails in the Garden days. Spend some time enjoying the garden at special seating arranged on the front lawn and garden. Call and ask for details.

McNinch House Restaurant (http://mcninchhouserestaurant.com/)
511 N Church St
Charlotte, NC 28202
Phone: (704) 332-6159

Question 11

Catawba Brewing Unveils Cloud Cover Hazy IPA Series

Accepted Answer

Charlotte &#8211; Cloud Cover descends upon Catawba Brewing Co. (http://catawbabrewing.com/), as the brewery unveils a new series of specialty release Hazy IPAs in 4-pack 16oz cans. The first beer in the series, Rising Sun (7.8 percent ABV), is slated to make landfall on Saturday, April 14, exclusively at Catawba’s four tasting rooms. Brewed and canned at their 10-barrel Charlotte brewhouse, Rising Sun is extremely limited – not expected to last beyond its inaugural weekend.
Typical of the new breed of New England-style IPAs, Rising Sun is cloudy, intensely hopped, hugely flavorful, and less bitter than traditional West Coast IPAs. It showcases the juicy tropical fruit flavors and exotic fresh hop character that have made the style so revered among craft enthusiasts. The beer’s distinctive hazy orange glow is a product of brewing techniques and ingredients unique to the style, as is its soft, frothy mouthfeel.

Each release in the Cloud Cover Series is named for a historic weather event in the Carolinas. Rising Sun pays homage to an 800-ton Scottish warship of the same name that was swallowed by an Atlantic hurricane off the coast of South Carolina in the year 1700.
Rising Sun is brewed with flaked wheat and oats, hopped with El Dorado, Mosaic, Amarillo, and Citra. Tasting notes include apricot, citrus peel, honeydew, and papaya.
SMALL BATCH DRAFT-ONLY:
On Thursday, April 12, Catawba taps a Small Batch White IPA (4.8 percent ABV). Brewed with a generous portion of flaked wheat, this refreshing session beer was hopped with Simcoe, Azacca, and Amarillo. It was fermented with Belgian Wit ale yeast and finished with orange peel and coriander.
White IPA is Passport Beer #15 in Catawba’s 2018 Small Batch rewards program. Brewed in their Asheville South Slope brewhouse, the beer is available at all Catawba locations.
In Asheville tasting rooms, White IPA is a fundraiser beer for the Extension Master Gardener Volunteers of Buncombe County. And in Charlotte, Catawba will donate a portion of proceeds to the Charlotte Lab School. To learn more about these organizations and their release day events at the brewery, please visit Catawba’s Facebook location pages.
About Catawba Brewing Company
Founded in 1999 by the Pyatt family, natives of Western North Carolina, Catawba Brewing operates a main production facility in downtown Morganton, NC at 212 S. Green St; a boutique brewery/tasting room in downtown Asheville, NC at 32 Banks Ave; a tasting room in Asheville’s Biltmore Village at 63 Brook St.; and a new Catawba brewery/tasting room in Charlotte&#8217;s Plaza Midwood neighborhood at 933 Louise Ave. Catawba beers can be found in NC, SC, TN, AL, GA, and coming soon to VA. Learn more at www.catawbabrewing.com.
Release

Question 12

Angeline's Now Open for Weekend Brunch and Weekday Lunch

Accepted Answer

Charlotte – Mornings in uptown just got sweeter – and more savory. Angeline&#8217;s, an Italian-influenced modern American restaurant and urban gathering place, is now open for brunch on Saturday and Sunday from 8 a.m. until 2:30 p.m. and lunch Monday through Friday from 11:30 a.m. until 2 p.m. The restaurant has been open for breakfast and dinner since Nov. 1, 2017.
&#8220;We&#8217;re excited to offer uptown residents and businesspeople a really special way and place to start their day,&#8221; said executive chef Robert Hoffman. &#8220;We hope to become the first place people think of when they&#8217;re meeting friends, clients or colleagues for a morning or afternoon meal, and we think we&#8217;re going to be a weekend destination for the local brunch crowd. We&#8217;ve got the standard crowd-pleasers, but we&#8217;ve added some inspired and surprising dishes, too.&#8221;
Angeline’s focus on locally sourced ingredients with an emphasis on wood-fired cooking is apparent in the brunch menu, just as it is at dinner. For instance, the chicken in the tarragon chicken salad sandwich is spit fire-roasted and served on house focaccia. Hearty, rustic offerings include eggs benedettina with a housemade English muffin, carbonara breakfast pizza and the classic Roman pasta dish cacio e pepe. The humble breakfast sandwich with scrambled eggs and bacon is taken up a notch with mixed greens, aged cheddar and a brioche bun. The brunch menu also includes hash with braised oxtail; a shrimp cocktail salad with poached prawns,frisée, bloody mary vin, miche crouton, picked chervil and dried lemon; and shrimp and grits with Anson Mills grits, roasted oyster mushrooms, loukaniko sausage and tomato-bacon jus.
The pastry selection changes daily and house granola is elevated by lavender-honey, yogurt and fresh berries. French toast gets a delicious twist: It&#8217;s made with banana bread and served with whipped sorghum butter, compressed strawberries and candied pecans.
Lead bartender Henry Schmulling ensures the drinks offered at brunch are equally inspired. House-pressed juices, including the Beets Me (red beets, carrot, parsley and horseradish), are among the inventive offerings. And it wouldn&#8217;t be brunch without Bloody Marys and mimosas. The House Bloody Mary is perfect for those craving the classic cocktail and The Hail Caesar features deconstructed Caesar salad Bloody Mary with anchovies, parmesan and Dijon mustard. Additional brunch cocktails include bellinis, rossinis (an alternative to the classic Bellini) and the Oaxacan Coffee with mezcal,‎ reposado tequila, demerara, mole bitters, Lico 43 and egg white foam.
At lunch, even pizzas and soups are taken from standard to extraordinary with unexpected ingredients. The Polpette e Mash Potato pizza includes lamb and pork meatballs with creamy mashed potatoes. A roasted winter squash soup comes with arugula, creamy burrata, saba and pepitas. Sandwiches are served with a choice of a side salad or fries. Choices range from a braised oxtail sandwich on a baguette to a vegetarian wrap with roasted cauliflower, olive tapenade and broccolini on a flour tortilla.
Pizzas range from the simple Margherita with fresh mozzarella and torn basil to the satisfying house sausage pizza made with Hen of the Woods mushrooms and cipollini onions. Pastas – all housemade – include Bucatini alla Vongole with Manila clams, soave, red chili and parsley. And perhaps the dish that best reflects Angeline&#8217;s Southern-meets-Italian sensibility is the hearty pumpkin agnolotti with ricotta, spiced pepitas, Hen of the Woods mushrooms and that Southern staple – collards.
Dessert offerings at lunch are hard to pass up. Zeppoles (little Italian doughnuts) are served with buttermilk ice cream and cinnamon sugar. Chocolate cake is reinvigorated with a smoked sea salt ganache. And pineapple cake comes with apricot lemon curd and lemon sorbet.
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.
ABOUT ANGELINE&#8217;S
Angeline&#8217;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&#8217;s is open for breakfast, lunch and dinner daily, with brunch on the weekends, and features a private dining space. For more information, please visit angelinescharlotte.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 http://www.kimptonhotels.com/dine.
Details
Address: 303 S. Church St. Charlotte, N.C. 28202
Phone: (704) 445-2540
Angeline&#8217;s hours
Breakfast: Monday through Friday from 7 to 10 a.m.
Lunch: Monday through Friday from 11:30 to 2 p.m.
Brunch: Saturday and Sunday from 8 a.m. to 2:30 p.m.
Dinner: Sunday through Wednesday from 5 to 10 p.m.; Thursday through Saturday from 5 to 11 p.m.
Late Night Pizza: Thursday through Saturday from 11 p.m. to 12 a.m.
Bar: Sunday through Wednesday from 5 to11 p.m.; Thursday through Saturday from 5 p.m. to 12 a.m.
Release

Question 13

Kindred team welcomes Chef Craig Deihl to growing restaurant group

Accepted Answer

Co-owners Katy and Joe Kindred of Kindred Restaurant and soon-to-open Hello, Sailor are excited to welcome Chef Craig Deihl to their restaurant family in North Carolina. Most recently Executive Chef of Cypress and Artisan Meat Share in Charleston, SC, Chef Craig brings his talents and seasoned leadership to Hello, Sailor as Chef de Cuisine. Joe Kindred continues to oversee culinary operations at both Kindred and Hello, Sailor. The two met participating in events, collaborated over recent years, and share similar values in consistently producing the best quality experience for guests.
More about Hello, Sailor HERE.
“Chef Craig and I became fast friends years ago when he was in town for an event in Charlotte. I always have admired and been inspired by his passion and commitment to his craft,” shares Executive Chef and Co-owner Joe Kindred. “We were looking for like-minded, strong, creative leaders to join our growing team and Craig, also equally as important his family, were up for a new challenge. We are excited to welcome him to our close-knit community.&#8221;

Chef Craig is a two-time James Beard Award finalist for Best Chef Southeast, a husband, and father to two young children. A graduate from Johnson and Wales University in Charleston, SC, Chef Craig trained under Chef Donald Barickman of Magnolias and the two opened Cypress in 2001, where he was promoted to Executive Chef after six months. In 2007, Chef Craig composed Cypress, a cookbook of his traditional low country cuisine combined with flavors from around the globe.
Located on Lake Norman in Cornelius, NC, Hello, Sailor will offer dockside dining and cocktails with a vibe inspired by mid-century Palm Springs, complete with outdoor tiki bar on the deck. Katy Kindred, who designed Kindred, has taken full design control of this space. The menu will feature well-sourced seafood with a “modern fish camp” feel. Chef Joe grew up on Lake Norman and spent his summers going to a small fish camp called Jack’s, which is the location of Hello, Sailor.
The restaurant is slated to open in December 2017.
About Kindred:
Conceptualized by husband and wife duo Joe and Katy Kindred, seasonally inspired Kindred showcases contemporary chef-driven American cuisine in Davidson, NC. Opened in February 2015, the restaurant is in a historic building on the main stretch of downtown Davidson, about 20 miles outside of Charlotte. North Carolina native Joe serves as chef, while Katy manages the front of the house at their first restaurant, a dream-come-true scenario for the husband-wife duo who have spent the better part of a decade fine-tuning this concept. Kindred was named one of Bon Appetit’s Hot 10 Best New Restaurants for 2015 and received a four star review for all categories from The Charlotte Observer. For more information please visit the website or find Kindred on Facebook, Twitter, or Instagram.
Release

Question 14

The Palm Charlotte Celebrates 20 Years of Service with Vintage Three-Course Menus

Accepted Answer

Charlotte – From Nov. 1 – 20, celebrate The Palm Charlotte’s 20th anniversary with exclusive, three-course lunch and dinner menus specially curated for the occasion. Serving previously-offered selections such as the Tomato and Onion Salad and Lobster Ravioli a la Vodka, The Palm’s nostalgic menu items are sure to bring back warm memories with exceptional company.
In honor of the restaurant’s opening year, The Palm Charlotte’s 20th anniversary lunch menu is available for $19.97 and features guests’ choice of Grilled Chicken Paillard with basil pesto, baby arugula, cherry tomatoes and grilled asparagus salad, Lobster Ravioli a la Vodka with a garlic crostini or Pan Seared Jumbo Scallops served with shaved, roasted fennel salad, tarragon buerre rouge and micro greens, in addition to a starter salad and dessert.
The three-course dinner menu, available for $69, offers guests their choice of Palm classics including a 14-ounce Prime New York Strip or 9-ounce Filet Mignon served Classic Oscar style, for an additional $12, or Lobster Oscar style topped with butter-poached Nova Scotia lobster meat, asparagus and béarnaise sauce, for an additional $15. The menu also includes a choice of starter, individual side and delectable dessert offerings.
The a la carte menus are also available for lunch and dinner. For more information and to make a reservation, please call The Palm Charlotte at (704) 552-7256 or visit thepalm.com.
 
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 and 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. The Palm is still owned by the same two families. Celebrating its 90th 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, please go to thepalm.com.
Release

Question 15

Angeline's and Merchant & Trade opening Nov. 1st

Accepted Answer

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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Excellent Afternoon Tea Discovery! Bed and Breakfast on Tiffany Hill

Exploring WNC Gems: The Pure and Proper

Hearth and Herron – A Hendersonville, NC Experience

Mexican Debate Over. Go to Tenango’s!