Question 1

The Northern Spy Opened in Durham on Saturday, April 27

Accepted Answer

Stem Ciders celebrates the opening of The Northern Spy, a Bar, Restaurant, and Bottle Shop, featuring the largest variety of cider in the Southeast. Named after a cider apple variety that first originated in upstate New York around 1800, The Northern Spy features cider, beer, wine, and cocktails paired with a locally sourced, scratch-made food menu, offering ‘American Fare with a Southern Twist’.
The Northern Spy is located at 2812 Erwin Road in Durham, North Carolina (www.northernspync.com | @northernspync) in the space formally occupied by Mattie Beason’s Black Twig Cider House. Beason is now on the Stem Ciders team as a North Carolina Sales Representative, while Ivana Muszkiewicz, previously a Market Representative in Chicago for Stem Ciders, takes the position of General Manager for their Durham space, utilizing her thirteen years in hospitality.
Founded in 2013 by Eric Foster and Phil Kao, Stem Ciders produces cider founded on three main principles: quality, style, and tradition. They opened their first cider house in Denver’s RiNo Art District in 2014 and last year introduced Acreage, their first culinary venture located in Lafayette, Colorado. The Northern Spy represents their first physical presence on the East Coast, further supporting their mission to bring the American cider house experience to the forefront across the U.S.
“Rather than expanding Stem Ciders through sales and distribution alone, we wanted to create a space where people can really taste and experience cider the way it’s meant to be,” said Eric Foster, co-founder and CEO. “The Northern Spy gives us a whole new playground on the East Coast where we can share our products alongside some of our other favorite ciders, wine, beer and food. We’re very much looking forward to welcoming guests into the new space. Also look out for some fun collaborations that are in the works with Botanist & Barrel, and other local craft producers.”
The Northern Spy will have 18 taps at the bar featuring a rotating offering of cider, beer and cocktails (including cocktails made with both beer and cider), often including special releases from Stem’s cellar not available anywhere else in the state.
Created by Acreage Executive Chef Eric Lee, the food menu will be available for both lunch and dinner, focusing on local and house-made ingredients. Menu highlights include Spy’s Fries &#8211; French fries with cider aioli, a Fried Bologna Sandwich, a not-so Classic Wedge Salad, and a Cider Float made with Stem’s Real Dry Apple Cider. 60 seats are available inside that includes the bar, community tables and several high tops. The outside features a patio with seating for 28.
The retail component will offer 20 doors of chilled cider, beer and wine available for purchase, presenting shoppers with a diverse offering of both local and international bottles, with a strong focus on local and regional producers.
Doors will open to the public on Saturday, April 27 at 11am. The Northern Spy will be open seven days a week (Sunday through Thursday from 11am to 9pm and Friday and Saturday from 11am to 10pm). Follow along on their website, www.northernspync.com and Instagram @northernspync.
About Stem Ciders
Stem Ciders is a craft cidery headquartered in Lafayette, Colorado. Founded in 2013 by Eric Foster and Phil Kao, Stem produces cider founded on three main principles: quality, style, and tradition. They opened their cider house doors in January of 2014 and in 2018, Acreage, their first culinary venture. In late April 2019, Stem is opening their first concept outside of Colorado, The Northern Spy, a bar. restaurant. and bottle shop located in Durham, North Carolina.

Question 2

Menu and Opening Date Revealed for Charlotte-Based N.C. Red

Accepted Answer

From the award-winning creator of Barrington’s, Good Food on Montford, and Stagioni, New England-New South restaurant N.C. Red (https://www.restaurantji.com/nc/charlotte/nc-red-/) is officially ready to debut with an opening on April 18. Owner Bruce Moffett is also proud to reveal the restaurant’s menu. For starters or “Northern Smalls,” the menu includes Point Judith Calamari, Stuffies (NC clams with peppers, bread crumbs, and Chouriço), Baked Seafood Casserole, Seafood Cakes, and Lobsta Roll. An impressive oyster and clam program sourced from both coasts made the menu as well, served up as Grilled, Rockefeller, Casino, or Broiled. As if that doesn’t already make your mouth water, the “Fixin’s” section includes a large selection – from Buttermilk Biscuits, Smoky Mac and Cheese, and Braised Collard Greens, to Corn Pudding and Fried Pickled Green Tomatoes. View the full menu here.
“N.C. Red is unlike any of my former restaurants,” explained Moffett, owner of Moffett Restaurant Group. “The artwork in the space along with the atmosphere of Plaza Midwood give it this unique quality that just makes you want to come and stay for a while. I’m thrilled to share this with Charlotte.”
Andrew Dodd will join Moffett at N.C. Red as a partner and Executive Chef, transitioning from his previous executive chef position at Stagioni. A native of Nashville, Dodd has an impressive background of working in the restaurant industry since he was 15 years old. Dodd moved around the U.S. and worked in kitchens in Seattle, Spokane, and Boston before moving to Charlotte in 2007 to attend Johnson & Wales University in Charlotte.
“The more we worked together, the more I loved the vision Bruce had for N.C. Red, and I look forward to introducing an elevated culinary experience to our guests,” says Dodd. “Coming up with a menu that included a mix of classic Southern cuisine with Northeastern style seafood, with a focus on sustainably-farmed bivalves from coast to coast farms, was really exciting. Additional dishes featured on the menu include Nashville Hot or Fried Classic Chicken, Firestyle Steamed Mussels and Clams, Rhode Island Clam Chowder, Poached Crab Salad, and a daily special of pies.&#8221;
The restaurant will open in the former Penguin Drive-In space in Plaza Midwood, with some original design features remaining from the drive-in. The restaurant selected award-winning, local artist, Randall Kane, known for his mural art and decorative painting, to add local flair to the space. Some of Kane’s work will include an octopus painting on the exterior of the building, and hand-painted oyster wallpaper in the restrooms.
Stemming from Moffett’s upbringing along the New England seashore, the restaurant is a nod to both his past and present. The name N.C Red combines his love for his adopted home of North Carolina with Rhode Island’s state bird, the Rhode Island Red Rooster. Moffett plans to continue expanding in Charlotte with a fifth restaurant, Bao + Broth, opening later this spring. The restaurant will be located within the forthcoming Optimist Hall with executive Chef Larry Schreiber at the helm.
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 3

Chef Andrew Smith of bu*ku Wake Forest Wins Cooking for a Classic 2019

Accepted Answer

It takes special culinary skills to be presented with several secret ingredients in the morning and then whip up delicious and Instagram-worthy dishes for 160 guests by the evening. Chef Andrew Smith of bu*ku in Wake Forest outlasted seven other chefs to claim the top prize in the third annual Cooking for a Classic tournament-style chefs competition: a restored 1981 JEEP Scrambler.
This year’s series of seven Cooking for a Classic head-to-head showdowns raised $150,000 for The Lucy Daniels Center, which helps children lead emotionally healthy lives. Over three years, the competition has raised more than $400,000.
At the grand finale on March 11, Chef Smith and Chef Teddy Diggs of Coronato Pizza worked with their teams to create an appetizer, entrée and dessert incorporating at least one of the day’s secret ingredients: collard greens, mahi mahi, breakfast cereal and Ms. Ruth’s Jams. Other secret ingredients this year included octopus, Flaming Hot Cheetos, Yoohoo chocolate drink, bison short ribs, kumquats, popcorn, retro candies, sunchokes, Jarritos sodas, beets, spam and boar shank.
All competitions were held at 1705 East, Rocky Top Catering’s premier event venue in Raleigh. Guest judges and attendees scored each dish blindly without knowing which chef created which one.
Thanks to generous donations from sponsors, 100 percent of net proceeds will go to the Lucy Daniels Center. Event and media sponsors for Cooking for a Classic 2019 include US Foods, Rocky Top Catering, MoJo Performance Partners, WRAL.com Out & About, 96.1BBB and the Triangle Business Journal. In-kind sponsors include ALSCO, TOPO, Social House, Trophy Brewing Co., SpinNC, f8 Photo Studios, and Jen Rhoton Designs.
“We certainly want to congratulate Chef Smith and his amazing team,” said Don Rosenblitt, executive director of The Lucy Daniels Center. “Cooking for a Classic would not be the success it is without the generosity of the chefs, our sponsors, our board of directors, and the wonderful attendees that have made this a major annual event in the Triangle area.”
To learn more about The Lucy Daniels Center, visit www.lucydanielscenter.org.
About The Lucy Daniels Center
The LDC was founded in 1989 by Dr. Lucy Daniels, a noted author, educator and psychoanalyst. The Center houses the Lucy Daniels School, serving children preschool through grade 5 in a therapeutic educational setting, and a highly sophisticated assessment and treatment facility. The LDC serves more than 700+ children and families each year through the following programs: the Lucy Daniels School (K-Grade 5); SecurePath, family therapy in the community in both English and Spanish; Family Guidance Service (FGS), onsite family therapy; and LDC 4 Early Success, offering workshops and programs for teachers and parents. Almost 70 percent of these families pay less than the actual cost, and one in six receives services for free. The Lucy Daniels Center is a 501(c)(3) nonprofit, meaning that donations to LDC are tax-deductible. More information at https://www.lucydanielscenter.org.

Question 4

Durham Distillery Cocktails Across Bull City for Durham's 150th Anniversary

Accepted Answer

In celebration of Durham’s 150th anniversary, bars and restaurants across Durham will offer signature cocktails made with Durham Distillery’s Conniption Gin – the award-winning craft gin produced by Melissa and Lee Katrincic in the Bull City since 2013 and honored as the #1 Craft Gin Distillery in the nation by USA TODAY. Each cocktail will honor the history and spirit of the city and prominently feature one of Durham Distillery’s award-winning products, including their Conniption Navy Strength Gin, recently named “Best in the US” by the World Gin Awards.
“We’re proud to be based in Durham, and to be making world-class spirits that live up to the fantastic community and history of this progressive city,” exclaimed Melissa Katrincic.
Look for these 150th Durham-themed cocktails April through November on menus at: Alley Twenty Six, Arcana Bar & Lounge, Mothers & Sons Trattoria, Saint James Seafood, Counting House, Mateo bar de tapas, The Restaurant at the Durham, COPA, Motorco Music Hall, Jack Tar & the Colonel’s Daughter, Littler, Pizzeria Toro, Kingfisher and more!
About Durham Distillery
Founded in 2013 and opened in 2015 by Melissa and Lee Katrincic, Durham Distillery is a craft gin and liqueur distillery located in Durham, North Carolina, a diverse and progressive city whose revitalization is deemed by many to be the heart of the New South. 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). www.durhamdistillery.com
Join in the conversation on Twitter @DurhamDistiller, & @ConniptionGin on Facebook at Durham Distillery, and on Instagram @DurhamDistillery & @ConniptionGin.

Question 5

Peppervine now open in Charlotte, NC

Accepted Answer

Peppervine, created by the partnership of husband and wife team Chef Bill and General Manager Anita Greene of Banner Elk’s Artisanal, and Robert and Robb Lackey of Imagine One Companies and Café Rule in Hickory, NC, debuted in Charlotte’s SouthPark neighborhood recently. The restaurant offers the team’s seasonally inspired, artful cuisine, and elevated service.
At Peppervine, the team creates an approachable, yet sophisticated environment reinforced by a menu, offering modern textures and flavors, that support local farms. Chef Bill Greene brings an artful interpretation and an enduring culinary prowess to the kitchen serving seasonal, progressive dishes. Guests will be treated to Imagine One Hospitality’s approach to truly memorable dining experiences and elevated service.
Peppervine’s progressive American menu emphasizes local farms, seasonal products, wild seafood, and pasture-raised meats. The housemade products such as breads, stocks, charcuterie, and ice cream will artfully be showcased in dishes such as the baked-to-order Pimento Cheese Scones with pepper jelly and sorghum butter; Baked Sunchoke with crème fraiche, shallot butter, and malt vinegar; Lumache accompanied by confit rabbit, sugar snap peas, mint pistou, and beech mushrooms; and Beef Short Rib “Pastrami” with carrot BBQ, spiced cucumber, and shiitake duxelle.
To heighten the experience, the beverage team has curated a thoughtful wine list that complements the flavor profiles built by Chef Bill and the dining menu that changes every day. Chef Bill works in tandem with his sommeliers and team, tasting and selecting each bottle to create harmonious dining and wine options for guests. Housing a selection of old and new world wines incorporating beloved vintners and lesser-known, on-the-rise labels, bottles of wine are on display in a glass-enclosed centerpiece of the restaurant’s design and is located in the middle of the dining room. An additional wine reserve is prominently on display in one of two private dining spaces. Cocktails at Peppervine receive inventive takes and thoughtful spins on classics such as the A5 Negroni devised of wagyu-infused Toki whiskey, compressed Campari, and orange reduction as well as the Manhattan Progress comprised of Bulleit rye, sweet vermouth, star anise, and cedar smoke.
Wine, food, and drink come together in the warmly-designed space with a light color scheme illuminated by large windows and soaring ceilings. The main dining area is anchored by a sculptural wood installation from Alabama based artist Alex Pate, that is complemented by paper artist Jocelyn Chateauvert’s light fixtures. In partnership with Shain Gallery, a regular rotation of high-profile art adorns the walls and is also featured via a state of the art 4k laser resolution projection on a 120” custom coated theater painted wall within the main dining area. The inspired visuals pair with the food and drink reflecting the overall artistry of Peppervine.
Peppervine serves dinner from 5 p.m. &#8211; 10 p.m. Monday through Thursday, 5 p.m. &#8211; 10:30 p.m. Friday and Saturday, with the bar opening at 4:30 p.m., and is closed for service Sunday. Reservations can be made by calling 980.283.2333 and on OpenTable. For more information, please visit peppervine.com and stay up to date on Peppervine by following Instagram and Facebook.
Imagine One is the parent company of a host of businesses, including air and water filtration, music & events, and restaurants including Café Rule in Hickory. Founded by Robert Lackey more than 40 years ago, it now encompasses over 40 companies, creating more than 20,000 products that can be found in more than 45,000 stores. Imagine One is known for changing entire industries, including fan & lighting, convenience stores, and postal products. As a brand, Imagine One has a long history of revolutionary markets, bringing creativity, design, branding, innovation and developing businesses in a way to transform the consumer market place.

Question 6

CONNIPTION Navy Strength Gin from Durham Distillery Wins BEST IN US, via World Gin Awards

Accepted Answer

In January, The World Gin Awards named Durham Distillery’s CONNIPTION Navy Strength Gin the “Best” in the United States in the Navy Strength category. “This is among the highest honors we could hope to attain,” exclaimed President and CEO Melissa Katrincic, who founded Durham Distillery with Head Distiller Lee Katrincic – owners of the only distillery in the American South who were inducted into the prestigious Gin Guild in London. “We’re especially proud to have received such high praise from our esteemed international peers just four years after introducing CONNIPTION Navy Strength Gin, and thrilled our CONNIPTION American Dry Gin is award-winning as well,” explained Katrincic about their signature American Dry Gin which received a SILVER in the “Contemporary Style Gin” category this year.
Every year, the World Gin Awards selects the very best gins among the internationally recognized gin styles and promotes the world’s best gins to consumers and trade across the globe. CONNIPTION Navy Strength, which won for the United States in the “TASTE” category, was judged by an international panel of journalists, specialist drinks retailers and industry experts. CONNIPTION Navy Strength Gin will now be entered to win the “Best” in its Navy Strength category from all countries. The winner of this overall award – as well as the “World’s Best Gin” – will be announced February 21st at the Gin Magazine Awards Dinner in London.
Durham Distillery – known for modern techniques and uncompromised quality – introduced CONNIPTION Navy Strength Gin upon opening in 2015. CONNIPTION Navy Strength Gin – a traditional and storied style of gin which must be minimum of 57% alcohol – is among the core distilled spirits at Durham Distillery, in addition to CONNIPTION American Dry Gin. At Durham Distillery, this classic gin benefits from a novel two-step process whereby a gin base is produced from a vapor infusion in Durham Distillery’s custom-designed German pot still, lovingly named “Gertrude,” after Melissa’s grandmother. Botanicals such as Indian coriander, caraway, rosemary, and cardamom juxtapose the classic juniper and cassia. Citrus and fresh, sweet accents of citrus and fig are individually vacuum distilled at room temperature, then blended into the gin base, providing an aromatic and bright finish that is simultaneously smooth and powerful.
CONNIPTION gins are among the most awarded gins distilled in the US today. Since launching in 2015, 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’s “10 Best.” In 2017, CONNIPTION Navy Strength Gin earned a DOUBLE GOLD MEDAL at the San Francisco World Spirits Competition, and in 2018, an Innovation in Business Award from the Triangle Business Journal for its canned cocktails. Durham Distillery is a leader in the South’s Gin renaissance, and Melissa Katrincic is recognized as one of the prominent female distillery owners in the U.S.
Durham Distillery’s CONNIPTION Navy Strength (57% ALC/VOL, 750 ML) and CONNIPTION American Dry (44% ALC/VOL, 750 ML) gin retails for $39.95 and $29.95, respectively. The first premium canned cocktails to North Carolina, Conniption Gin & Tonic and Cucumber Vodka & Soda at $15 for a 4-pack (both 8% ALC/VOL, 355 ML cans). DAMN FINE liqueurs are available in coffee, mocha and chocolate flavors and are gluten-free, with no artificial flavors or sweeteners. Each 375 ML bottle (16-17% ALC/VOL) retails for $19.95. Durham Distillery products are available at ABC stores and fine dining establishments across North Carolina and distributed through eight states and online in the U.K. via Amazon.
Look for Durham Distillery at Charleston Wine & Food Festival March 6-10th and the 6th annual Nashville Cocktail Festival April 23-28th!
About Durham Distillery
Founded in 2013 and opened in 2015 by Melissa and Lee Katrincic, Durham Distillery is a craft gin and liqueur distillery located in Durham, North Carolina, a diverse and progressive city whose revitalization is deemed by many to be the heart of the New South. 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). www.durhamdistillery.com
Join in the conversation on Twitter @DurhamDistiller, on Facebook at Durham Distillery, and on Instagram @DurhamDistillery.

Question 7

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 8

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 9

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 10

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 11

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 12

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 13

4th Dimension Coffee announces September 2019 residency at La Marzocco Café in Seattle

Accepted Answer

Durham &#8211; 4th Dimension Coffee (http://www.cocoacinnamon.com/4th-dimension-coffee/) is pleased to announce “4th Dimension Coffee Presents a Cocoa Cinnamon EXPerience”, a month-long residency at La Marzocco Cafe in Seattle from September 17 &#8211; October 21, 2019. 
La Marzocco is a world-class Florentine espresso machine maker founded in 1927. La Marzocco prides itself on pushing the boundaries of excellence in espresso extraction and welcoming professional service. La Marzocco Café is housed in the KEXP radio station in Seattle’s Queen Anne neighborhood, where Cocoa Cinnamon (http://www.cocoacinnamon.com/) led by our roasting operation, 4th Dimension Coffee, will be on a month-long residency.
Cocoa Cinnamon is a coffee shop and roastery business with three locations in Durham, NC. Cocoa Cinnamon’s roastery (at the Lakewood location) and coffee brand is called 4th Dimension Coffee.
Cocoa Cinnamon co-owner and 4th Dimension Coffee roaster, Areli Barrera de Grodski, along with a couple key team members will participate in the residency. The La Marzocco residency program features one new roaster each month. Applications were chosen from a &#8220;myriad&#8221; submitted from around the world, says La Marzocco in their press release, the final group coming from six countries and eight states.
“Our mission of connecting craft and experience aligns closely with La Marzocco’s values,” says Areli. “We are humbled by this opportunity. We want the Seattle popup bar to reflect what we strive for in all of our shops in Durham: seamless workflow, a thoughtfully curated menu and unique objects that evoke the histories of coffee and chocolate and the wonder of travel. The goal is to exude equal parts excellence in craft, warm and welcoming service and the feeling of wonder and discovery, with the hope of turning the daily habit of drinking coffee into a simple beautiful experience of flavor and warmth.&#8221;
4th Dimension Coffee / Cocoa Cinnamon’s residency at La Marzocco Café will feature 4th Dimension Coffee in the context of a unique Cocoa Cinnamon popup location in which we’ll meld the beauty of seasonal single origins with the dynamic experience of annual espressos, connecting sustainability through the supply chain to our shop practices.
The 4th Dimension Coffee / Cocoa Cinnamon popup at La Marzocco Café will feature Areli pouring drinks, leading tastings and hosting events. Along with David Solow art + design, within time and space constraints, we will transform the KEXP space into an installation that will play as an extension of our three Bull City shops.
Each Cocoa Cinnamon shop represents various components of the company’s ethos. Its first location, 420 West Geer Street, taps into the tobacco history of Durham while eliciting Durham’s renewed focus on research and invention. The shop at 2627 Hillsborough Road is an imaginary reverse engineering of co-owner Areli Barrera de Grodski’s DNA &#8212; Mexican, indigenous, Spanish, North African &#8212; and plays out the beauty, aesthetics, and flavors of the ebb and flow of those connections. The bilingual (Spanish/English) space at 2013 Chapel Hill Road explores her Mexican familial roots in its aesthetic, taking on the classic style of a churreria with a focus on coffee, chocolate and roasting, with allusions to co-owner Leon Grodski de Barrera’s Sicilian roots, complete with Loring S15 Falcon and Ikawa sample coffee roasters. We will spend the time leading up to our residency devising a menu and site-specific experiences for what will be a sort-of fourth temporary location in Seattle.
Look out for more details throughout the year at 4thdimension.coffee. La Marzocco will also publish event and ticket info via La Marzocco Home Calendar and Instagram.
Release

Question 14

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 15

Toucan Louie’s Cafe and Roastery Set To Open this month

Accepted Answer

Charlotte – For decades, the folks passing by 2753 Rozzelles Ferry Road in Charlotte got a whiff of high-test gasoline from a corner service station. Now residents of Biddleville, Severville and Smallwood will catch more welcoming aromas when Toucan Louie’s Cafe and Roastery opens later this year: the scents of fresh-roasted coffee, house-made peanut butter and pimento cheese, fresh-squeezed juices and smoothies, maybe a hint of Caribbean spice from the macaroni and cheese.
Owners Marc and Le Anne Kieffer, former partners in three Mellow Mushroom pizza restaurants in Charlotte, have put a 1950s-style sign out front for nostalgia’s sake. But everything about the menu and approach comes from the 21st century.
Toucan Louie’s uses local suppliers when possible: dairy products from Wholesome Country Creamery in Hamptonville, peanuts from Aunt Ruby’s Peanuts in Enfield, candy from Iva Jean’s Fudge in Waxhaw. When the owners look beyond North Carolina, they work with all-natural companies such as Oakland’s OCHO Candy or Massachusetts-based VerMints. All containers, utensils, straws, cups and bags will be compostable.
Your taste buds will be as satisfied as your social conscience. Ingredients in the cold-pressed juices range from blueberry to beet to carrot to ginger; a long list of smoothies ends in the Toucan Fog-Lifter, which blends house-made peanut butter, banana, espresso, honey, almond milk and cinnamon. Breakfast ranges from a spinach-mushroom-goat cheese sandwich to house-made granola to a vegan coconut congee. (That’s millet cooked in coconut milk and topped with maple sweet potatoes and chopped pistachios.)
Lunch also tempers the familiar with the exotic. You’ll get Cuban or Caribbean pork sandwiches, a grilled-cheese sandwich that throws Gouda and Havarti into the mix, a Caribbean jerk chicken salad with coconut, dried cherries and toasted almonds. Even side dishes avoid the mainstream, from a fresh fruit bowl with lavender and lemon to a pineapple-mint jicama slaw. The best news may be that items offered in the café will be available for take-home dining, from peanut butter and honey to meats, breads and other locally made products.
“I think we’ve found the perfect spot to revitalize a cool, old building and provide a business sorely needed in the neighborhood. I have grown to love this neighborhood and see why there is so much growth and redevelopment here. People and businesses looking for an affordable neighborhood, so close to uptown Charlotte, are finding it a great place to live and do business,” explains owner Marc Kieffer on opening Toucan Louie’s on Rozzelles Ferry Road.
Activity in the neighborhood includes the redevelopment of The Savona Mill, bike lanes and pedestrian crossings being added, and the greenway will soon connect uptown Charlotte all the way to the Whitewater Center.
Toucan Louie’s, which sits across the street from Greenway Business Park, will be open seven days a week from 7 a.m. to 8 p.m. when they open later this year. And if you’re wondering where the name comes from, here’s the answer: The Kieffers used to read the book Toucan Can!, a favorite, heartwarming story of theirs to their children, about always trying your best. And the Louie part? Well that’s in honor of the family dog, who they adopted a few years ago.
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Carolina Epicurean

NC Piedmont

Category: NC Piedmont

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