Question 1

Rocky Top Catering Expanding Adding 18,000-Square-Foot Commissary

Accepted Answer

Raleigh – Rocky Top Catering has announced that it has acquired a new 18,000-square-foot space to serve as a commissary for the organization’s food service operations. The facility, located at 5000 Departure Drive, is believed to be the largest kitchen for catering services in the greater Triangle area and will be in operation in early 2018. Rocky Top has more than 500 full- and part-time employees, and owns two event venues: 1705 East in Raleigh and Cross+Main in Youngsville.
In order to better focus on its expanding catering business, Rocky Top Catering recently changed its name from Rocky Top Hospitality and has sold its restaurants – including Twisted Fork in Raleigh and Dean’s Kitchen+Bar in Cary – to Cook Hospitality Group. The sale closed on October 1, and experienced restaurateur Darryl Cook, who formerly managed Empire Eats restaurants, has assumed ownership of the restaurants.
In addition to being a preferred caterer for dozens of venues across the Triangle, Rocky Top is the exclusive caterer of the Blue Zone in Kenan Stadium at UNC-Chapel Hill, UNC football’s training table, the Friday Center for Continuing Education, and the North Carolina Museum of Natural Sciences. Rocky Top also operates Southland BBQ Catering and hosts the annual New Year’s Eve Gala at the Nature Research Center in downtown Raleigh.
Rocky Top Catering offers a variety of planning and catering services, both onsite and offsite, for events such as weddings, corporate meetings, reunions, birthday parties, graduation parties, chef experiences, cooking classes and more.
“The time was right for this move, and I’m very excited about the direction of the company,” said Dean Ogan, owner of Rocky Top Catering. “Our catering business has experienced steady growth over the past 10 years, with the last three years being extremely strong, and we are looking at even more growth in 2018. By putting all of our energy into catering, I and my staff can now focus exclusively on offering top-notch customized services to our clients.”
For more information or to view sample menus, visit http://rockytopcatering.com/ or call 919-850-2340.
About Rocky Top Catering
Rocky Top Catering is a full-service, premier wedding and special event caterer serving Raleigh, Durham, Chapel Hill and the Triangle area. We offer a wide range of food and service options, including full-service catering, corporate catering delivery, offsite catering, and everything in between. Whether it’s a wedding reception, family celebration or corporate event, our award-winning team looks forward to making your vision come to life. For more information, visit rockytopcatering.com.
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Question 2

Fair Game Beverage Co.’s Flying Pepper Vodka Named 2018 Good Food Award Finalist

Accepted Answer

Raleigh – Fair Game Beverage Co.’s Flying Pepper Vodka was named a Good Food Awards Finalist in the Spirits category for 2018. The Good Food Awards is a nationwide competition celebrating tasty, authentic and responsibly produced food. “We’re proud that our Flying Pepper Vodka met all of the Good Food Awards responsible production criteria, in addition to being a top scorer at their September Blind Tasting, amongst a pool of over 2000 entries,” explained Rose Dyer, Fairgame’s distiller (and NC’s first female distiller).
Fair Game’s Flying Pepper Vodka is made with locally distilled vodka and locally grown Tobago (or Ahi Dulce) peppers, producing a smoky, peppery flavor with mild heat. Named for the legendary USS Midway – a roller coaster of a ride so thrilling only the bravest would dare to board – “The Flying Pepper delivers the thrilling flavor of the mysteriously smoky and sweet Tobago pepper, with just a hint of heat.” In keeping with Fair Game’s commitment to local agriculture, seeds for these rare peppers are hand-selected and grown by small farms across NC; the peppers are infused in NC organic wheat vodka. The Flying Pepper is ideal for Bloody Mary’s as featured at C. Grace in Raleigh, and in craft cocktails at other NC favorites such as MG Road House, Sovereign Remedies, FOUNDATION, and at the soon-to-open Hummingbird.
Fair Game Beverage Co. is a winery and distillery crafting globally-inspired wines from Southern grapes and a Southern craft distillery inspired by the world’s classic spirits. Small batch rums and brandies are slowly fermented and carefully distilled on an alembic copper still before resting in bourbon oak barrels; wines, ports and sherries are made using Southern fruit and Old World wine techniques. Fair Game avoids shortcuts in favor of an honest, slow approach to producing wines and spirits of the highest quality, made with indigenous ingredients and time-honored methods, and is dedicated to quality, authenticity, regionality and sustainability. The distillery and tasting room is open to the public Fridays thru Sundays in Pittsboro, NC. Follow @fairgamebevco or visit www.fairgamebeverage.com.
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Question 3

PoshNosh Catering Owner, Chef Coleen Speaks, Opens New Cocktail Bar & Café

Accepted Answer

Raleigh – After a decade as one of the Triangle area’s most sought-after caterers – known for her superior restaurant quality food, service and style – Chef Coleen Speaks strikes out on her own with her first cocktail bar and café. Hummingbird is located at Dock 1053, at the corner of Whitaker Mill and Atlantic Ave (1053 East Whitaker Mill Road, Raleigh, NC; 919-301-8900), and will be open Monday through Saturday from 8am until midnight. Follow @HummingbirdRal or visit www.hummingbirdraleigh.com.

Chef Coleen Speaks celebrates a return to her restaurant roots with the opening of Hummingbird, a stylish neighborhood bar and café, located next door to Whitaker & Atlantic, Speaks’ new private event space, also designed by Raleigh’s Furnish Design and REdesign.build. Hummingbird will resonate with PoshNosh devotees as an extension of Speaks’ catered soirées, where all are welcome and a joie de vivre permeates food, décor and conversation. While intimate, with 12 bright yellow bar stools at the marble bar, and an adjacent “Portrait Room” seating 16 at café tables, Hummingbird will introduce heated, outdoor seating on the promenade and lounge seating next door at Whitaker & Atlantic in the coming months.
This neighborhood bar offers classic cocktails, wines and bottled beers alongside original cocktails with floral inspiration. House-made tea infusions present unique, fruit-forward accents as in Speaks’ signature cocktail – the “Hummingbird” –a vibrant hibiscus tea-infused cocktail.
Bar snacks and small plates – designed to complement well-crafted cocktails – reflect Speaks’ affinity for festive New Orleans cuisine and a caterer’s talent for elevating and expanding upon classic hors d’oeuvres. Salty and savory bites include togarashi-seasoned popcorn and shrimp dip, house-made pretzel bread with tangy pub cheese and brandied paté.
Hummingbird will be one of the few bars and cafés in Raleigh for gathering day and night. Fresh squeezed juices and full coffee service will be available beginning at 8am, with cinnamon-sugared ricotta fritters, butterscotch sticky buns, coconut-chia seed pudding and from the bar, boozy coffee cocktails and Micheladas. Lunchtime brings Vegetable Bahn Mi’s with mushroom paté, grilled cheese with apricot jam, Po’ Boys with cornmeal fried seafood, and salads, accompanied by a clever “Session” cocktail menu including an Aperol Spritz. In the evenings, Hummingbird’s bar snacks will share the menu with hot and cold small plates – charbroiled oysters, her Cajun-style gumbo, Buttermilk Fried Quail, pickled shrimp and Garam Marsala-scented wings. Dessert includes a collaboration from the kitchen and bar – Soyer au Champagne – a coupe filled with vanilla ice cream, bubbles, Luxardo and brandy. (Upon opening, the coffee and breakfast menu will be served daily until 3pm; the evening menu will begin at 4pm. The lunch menu will be introduced in the coming weeks.)
Hummingbird joins Whitaker & Atlantic and PoshNosh Catering kitchen, among a handful of makers, entrepreneurs, artisans and retailers, revitalizing Dock 1053 – originally built in 1955 for the Atlantic & Pacific Tea Company (A&P Grocery) as a regional distribution facility – the Triangle’s largest warehouse, in this burgeoning extension of downtown Raleigh.
Chef Coleen Speaks – whose career began at Emeril Lagasse’s NOLA Restaurant, and locally at Bloomsbury Bistro and Enoteca Vin (during Chef Ashley Christensen’s tenure) – launched PoshNosh Catering in 2007, filling a need for seasonal chef-driven, catered cuisine in the Triangle region of North Carolina. PoshNosh flourished through the years, capturing the area’s boutique catering market, and cultivating a loyal following for Speaks’ locally sourced cooking and restaurant-quality service and style. Custom menus and event concepts are tailored for each client and event, creating one-of-a-kind experiences, featuring everything from made-to-order ethnic street food like bibimbap to multi-coursed wine-paired dinners at art-themed galas. In 2017, Speaks opened a private event space, Whitaker & Atlantic, and a café and bar, Hummingbird.
Follow Hummingbird on Instagram and Twitter @HummingbirdRal and on Facebook at Hummingbird, or visit www.HummingbirdRaleigh.com. Follow PoshNosh Catering on Twitter @PoshNoshRaleigh; on Instagram @PoshNoshCatering and on Facebook at PoshNosh Catering, or visit www.PoshNoshRaleigh; and Whitaker & Atlantic on Instagram @WhitakerandAtlantic and on Twitter @WhitakerAtlantc or visit www.whitakerandatlantic.com
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Question 4

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.
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Question 5

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.
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Question 6

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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Question 7

Spring House Chef takes seasonal culinary journey in new Cookbook

Accepted Answer

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

“Soulful Harvest is part cookbook, part culinary memoir,” said Chef Grandinetti, who began culling recipes from his repertoire almost 10 years ago. “After cooking for our guests at Spring House for over five years, and immersing our culinary culture into that historic place, the time felt right to finally put my many inspirations into a cookbook to share with others.”
“My hope is that my story and the dishes we include in Soulful Harvest will ignite and encourage home cooks as well as up-and-coming chefs searching to expand their culinary knowledge,” said Chef Grandinetti who recently launched a series of Soulful Harvest cooking classes and dinners based on the cookbook. “One of my favorite things about this cookbook is how much it mirrors Spring House, inviting people to gather and break bread together.”
Soulful Harvest is now available for order at www.SpringHouseNC.com. Beginning Friday, October 20th, signed copies of the cookbook are available for purchase at Spring House Restaurant, Kitchen & Bar; Quanto Basta Italian Eatery & Wine Bar; and Southern Home and Kitchen. Registration for seasonal cooking classes based on Soulful Harvest is available at www.shopsohonc.com
About “Soulful Harvest: Signature Recipes, Timeless Techniques & Culinary Reflections”
Soulful Harvest is Chef Timothy Grandinetti’s new cookbook and culinary memoir. It includes 190 recipes, 164 photos and 238 pages detailing dreamy dishes and tales from Chef Grandinetti’s life in kitchens around the world, including his flagship restaurant, the award-winning Spring House Restaurant, Kitchen & Bar in Winston-Salem, North Carolina.
About Chef Timothy Grandinetti
Chef Grandinetti credits his passion for cooking to his earliest childhood memories of large family gatherings that centered on delicious Italian specialties, love, and laughter in Hudson, New York. Today, Chef Tim brings to the table top-notch culinary experience and a fervent passion for seasonally-inspired, fresh, natural food. Prior to opening Spring House Restaurant, Kitchen & Bar in April 2012, followed by Quanto Basta Italian Eatery & Wine Bar in March 2015, he served as Chef /Director of Farmstead Operations at Overlook Farm in St. Louis, MO. Grandinetti held prominent management roles with the Marriott Corporation, leading the culinary brigade at the Renaissance Grand in Downtown St. Louis, MO; then serving as Regional Executive Chef of the Marriott Twin City Quarter in Winston-Salem, NC from 2004 to 2009.
A creative Chef with an engaging personality, Grandinetti has traveled extensively, while sharing his craft and skillfully showcasing a repertoire of time-tested seasonal dishes. Chef Grandinetti is a fourth-generation culinarian, highly respected for his culinary professionalism and passionate approach to foods and the total dining experience. He was invited to compete on the Food Network’s Chopped: BBQ Pitmasters, in April 2012. Sought after for his ability to share and teach through cooking classes, Chef Tim’s culinary demonstrations and his ardent discourse on all things “farm-to-table” have made him a hit at festivals such as Bon Appetit Magazine’s Vegas Uncorked Food & Wine Festival, and SALUTE, The North Carolina Wine Festival.
Chef Grandinetti continues to tend to the earth, nourish souls, mentor, and cook professionally alongside his talented
culinary teams at Spring House Restaurant, Kitchen & Bar and Quanto Basta Italian Eatery & Wine Bar.
About Spring House Restaurant, Kitchen & Bar
Spring House opened in April 2012 in the former A.H. Bahnson House, a gracious 1920 former residence in downtown
Winston- Salem listed on the National Register of Historic Places. Lovingly restored by co-founder Lynette Matthews-Murphy and under the leadership of award-winning Chef Timothy Grandinetti, the culinary team creates made-from-scratch, seasonally inspired dishes sourced from local producers.
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Question 8

Defiant launches unique 100 percent Rye!

Accepted Answer

Golden Valley &#8211; Defiant Whisky is proud to introduce the newest member of the Blue Ridge Distilling Co. family, Defiant Rye. Already proving a force to be reckoned with in the world of whiskies, the 100 percent Rye has won multiple awards in 2017, including silver medal at the San Francisco World Spirits Competition, bronze medal at the North American Bourbon & Whiskey Competition, and bronze medal at Tasting Spirits.
For those not familiar with Defiant Whisky, the distillers took risks from day one to redefine the process and it paid off big time. Choosing to defy the odds once again, this time they took on Rye. Working with Rye is a challenge due to its temperamental characteristics. In true Defiant spirit, the distillers said challenge accepted! “It was a natural curiosity for tackling the hardest grain to lauder”, says the Defiant team. “We gave it a shot because that is what we like to drink, and very few people make 100 percent rye whisky.” The distillers continue to push boundaries, creating an end product of the elusive spirit that is bold, edgy and rebellious.
Defiant approached Rye Whisky in the same ambitious manner as their Defiant American Single Malt, using only four quality ingredients: unfiltered pure mountain spring water, specially cultivated yeast, malted rye, and American toasted white oak. The 92 proof whisky is already turning heads with its rich, spicy and smooth mouth feel which captured the fine art of the true Defiant style with a lush amber color and delicate notes of honey, vanilla, caramel and tannins.
 
Defiant Rye launched this month across North Carolina and can be found at most ABC stores within the state. Don’t see it on the shelf? Simply ask the store to place an order. Whisky enthusiasts can also pick up a bottle in-house at the Defiant store. Blue Ridge Distillery is open for tours Monday through Friday, giving visitors the opportunity to dive deeper into how the whisky products are made and even try a sample or two.
Defiant Rye Whisky is a product of Blue Ridge Distilling Company. For more information about Defiant Rye Whisky or to schedule a tour of the distillery, please call 828-245-2041 or email info@blueridgedistilling.com.
About Defiant Whisky
Defiant is a new way of distilling. We’re not bound by barrels or recipes or tradition. Our guides are the best ingredients, Mother Nature and our own intuition. We only use four ingredients, nothing more: premium American white oak, toasted to perfection; specially cultured yeast, selected by owner Tim Ferris; premium brewer’s malt; pure water from the Blue Ridge Mountains. Start with quality; end with quality. We’re starting a revolution in the whisky world and we are doing it the Defiant way.
Learn more at www.DefiantWhisky.com.
Blue Ridge Distilling Company
228 Redbud Lane
Bostic, NC 28018
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Question 9

Counting House to Host Starpoint Brewing Dinner

Accepted Answer

Durham – Beer lovers unite. Counting House will wrap up its 2017 Fork + Bottle dinner series with a four-course dinner by Executive Chef Thomas Card featuring pairings by local Starpoint Brewing on Thursday, October 19 at 6:00 p.m.
“Starpoint beers have such great depth of flavor profiles,” said Card. “We’ve created a menu that will bring out the hops, barley, malt and other unique flavors within the beers. For example, the I Yam What I Yam Spiced Sweet Potato Ale will be complemented by our roasted pork loin with sweet potato gnocchi.”
The dinner will kick off with a reception in 21c Museum Hotel’s gallery spaces, followed by four courses in the private dining room at Counting House. The menu will feature dishes from the land and sea including salmon tartar with roasted sunchokes and toasted oats; crab salad with citrus gelle and whipped yogurt; roasted pork loin with sweet potato gnocchi and braised red cabbage; and toffee custard with dark chocolate and lemon curd. Featured beers include KingadaNorf (Oatmeal Pale), Dirty D (American IPA), I Yam What I Yam (Spiced Sweet Potato Ale) and Da Bull (Dopplebock).
Nestled in the pine forests of Carrboro, N.C., Starpoint Brewing is dedicated to bringing the freshest and best tasting ales and lagers to North Carolina. The initial success of Starpoint Brewing is due to our focus on producing the highest quality beer. Starpoint uses whole cone hops, premium malts, and time honored brewing techniques.
Tickets for the Starpoint Brewing dinner are $75 per person. Reservations are available and can be made by calling 919.956.6760.
About 21c Museum Hotel Durham
21c Museum Hotel Durham is a combination boutique hotel, contemporary art museum and chef-driven restaurant. Building on its mission of engaging the public with contemporary art and supporting the revitalization of American downtowns, 21c rehabilitated the historic Hill Building in downtown Durham. The 125-room property features 10,500 square feet of exhibition, meeting and event space and presents rotating, curated exhibitions, interactive site specific installations and a full roster of cultural programming; a ballroom in the historic banking hall; three suites with private terraces and a spa. 21c Durham is home to Counting House, a restaurant and bar featuring high-quality ingredients that celebrate North Carolina’s rich heritage of fresh seafood and seasonal produce.
For more information visit www.21cMuseumHotels.com.

Question 10

Black Twig Cider House Hosts 2nd Annual Cider Festival

Accepted Answer

Mattie Beason, cider expert and owner of Black Twig Cider House, the premiere cider house in the Southeast, will host TxotxFest November 18, 2017 from noon to 4 pm. TxotxFest returns for a second year, offering award-winning regional and national ciders with North Carolina cuisine, and features the txotx – a traditional Spanish cider barrel recently featured in Food & Wine Magazine in praise of Beason’s cider experience at Black Twig Cider House: “The Txotx Is The Most Fun You Can Have Pouring A Drink.”
Beason introduced TxotxFest in 2016 as the first event of its kind in the Southeast to celebrate cider, the fastest growing segment in the beverage industry. “This is such an exciting time for cider, with so many cideries producing really high quality cider, and an overwhelming interest from consumers in ciders from the US and abroad. At TxotxFest, our goal is to share our passion for cider and celebrate cider from all over the world with our community,” explained Beason, a certified cider expert, one of just eight cider instructors for the US Association of Cider Makers, and a recent Good Food Awards judge for the cider category.
This year, Beason kicks off TxotxFest November 17th with a $50 five-course cider-paired dinner at Black Twig Cider House featuring Asheville’s Chef Steven Goff of Brinehaus Meat & Provisions and ciders from Noble Cider, Urban Orchard, Appalachian Mountain, and James Creek.
Beason’s November 18th TxotxFest will take place from noon to 4pm and will feature cider from renowned producers (below), tasting dishes from participating chefs (below) and live music.
Tickets to the Cider Dinner at Black Twig Cider House on November 17th and TxotxFest November 18th can be purchased here: http://www.blacktwigciderhouse.com/txotxfest. The Facebook Event page to share can be found at https://www.facebook.com/events/523301671346609/ .
TxotxFest will take place in front of Black Twig Cider House. The event begins at noon for VIP ticketholders and 1 pm for general admission. General admission tickets are $30 through October 17th, $35 beginning on October 18, and $40 the week before the event. All tickets include a tasting glass. VIP tickets are $50 through October 17th, $60 beginning October 18th (and also include a T-shirt and one-hour early access).
Participating Cider Producers:
Appalachian Mountain Cidery, Boone, NC
Blackwater Cider, Windsor, NC
Bold Rock Hard Cider, Nellysford, VA and Mills River, NC
Botanist and Barrel, Cedar Grove, NC
Bull City Ciderworks, Durham, NC
Chatham Cider Works, Pittsboro, NC
Daidala Ciders, Asheville, NC
Fishing Creek Cider, Whitakers, NC
Good Road Ciderworks, Charlotte, NC
James Creek Ciderhouse, Cameron, NC
Jack’s Hard Cider, Biglerville, PA
McRitchie Winery and Ciderworks, Thurmond, NC
Molley Chomper Cidery, Lansing, NC
Noble Cider, Asheville, NC
Red Clay Cider, Charlotte, NC
Urban Orchard Cider Co. and Bar, Asheville, NC
Virtue Cider, Fennville, MI
Reverend Nat’s Hard Cider, Portland, OR
Shacksbury Cider, Vergennes, VT
Participating Beverage Providers:
De Maison Selections, Chapel Hill, NC
Alley Twenty Six Tonic, Durham, NC
Crude Bitters and Sodas, Raleigh, NC
Fair Game Beverage, Pittsboro, NC
Participating Durham Chefs & Restaurants:
Giocciolina, Aaron Benjamin
Juju Asian Tapas + Bar, Charlie Deal
LaPlace, Christopher McLaurin (Hillsborough, NC)
Mateo Bar de Tapas, Matt Kelly
Picnic, Wyatt Dickson
Primal Food & Spirits, Tim Lyons
St. James Seafood and Oyster Bar, Matt Kelly
Toast, Billy Cotter
Watts Grocery, Amy Tornquist

Question 11

The Dunhill Hotel Wins Best Historic Small Inn/Hotel In the Country

Accepted Answer

Charlotte &#8211; A 60-room historic hotel built in 1929 was named Best Historic Small Inn/Hotel (under 75 guest rooms). The Dunhill Hotel in Uptown Charlotte was proclaimed the winner before an audience of more than 200 invited media, industry leaders, owners, senior management, and representatives of the finest historic hotels from across America and from around the world.
Every year, the Historic Hotels Awards of Excellence honor, encourage, and recognize the most exemplary historic hotels, hoteliers, and leadership practices. The Historic Hotels Awards of Excellence are presented to historic hotels and hoteliers demonstrating innovative leadership, stewardship, and contribution to furthering the recognition, preservation, and celebration of these preeminent historic hotels and their histories. Nineteen hotels from around the globe were recognized in various categories from a pool of more than 200 nominees.
 
&#8220;This honor is reflective of our entire team’s efforts to provide memorable guest experiences. This recognition is a credit to our amazing team—from housekeeping and engineering to front desk and bellmen, sales and marketing to the culinary and service teams at our award-winning restaurant, The Asbury, and our lobby bar,&#8221; John Beatty says. &#8220;We are fortunate. Every day, we have the privilege of inviting guests into the &#8216;living room&#8217; of Uptown Charlotte.&#8221;
The Dunhill Hotel is operated by Summit Hospitality Group, LTD. in Raleigh, N.C.
“The winners of the 2017 Historic Hotels Awards of Excellence represent more than 231 years of history and include the finest iconic and legendary historic hotels from across the United States of America and from around the world,” said Lawrence Horwitz, Executive Director of Historic Hotels of America and Historic Hotels Worldwide. “We applaud these magnificent historic hotels and their hoteliers for their dedication, passion, stewardship and success in preserving these treasures and their stories for future generations of travelers.”
The Dunhill Hotel is Charlotte&#8217;s only historic hotel. A popular wedding, business and leisure destination, the venue thrives as a gateway to the city&#8217;s thriving art museums and galleries, live performances and cultural experiences. The hotel is located at 237 North Tryon Street. Its restaurant, The Asbury, is considered one of the city&#8217;s finest. https://www.dunhillhotel.com/
Historic Hotels of America® is the official program of the National Trust for Historic Preservation for recognizing and celebrating the finest historic hotels across America. The Dunhill Hotel was one of the program’s first boutique establishments. http://www.historichotels.org/
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Question 12

Build it and they will come: Cape Fear Vineyard & Winery

Accepted Answer

Elizabethtown &#8211; Desperately seeking lodging. That&#8217;s what was going through my mind as I planned for a trip to Southern Smoke BBQ&#8217;s special South Supper in Garland, NC. You can read about the Southern Smoke BBQ Southern Supper here.
There was nowhere to stay in Garland. After expanding the search area, we discovered Cape Fear Vineyard & Winery in Elizabethtown, about half an hour away from Garland.
Whaaaat? A winery? Creatively and impeccably landscaped, wandering peacocks, a restaurant/bar, gorgeous event space, a distillery about to go online, an incredible art collection on display (everywhere), and . . . lakeside lodging in the form of seven cottages!?!

Thanks to owner Alex Munroe&#8217;s generosity, we spent two nights in the Jazz Cabin. That meant we could get to town a day early and take in the annual White Lake Water Festival. Nothing better than an all-American small town parade with lots of fire trucks. Where they still throw wrapped candy to kids (and some adults).
Would you be surprised if I told you as soon as we pulled into the winery property we headed to the bar to do a tasting? You know we had to a little tasting so we could choose which bottle to buy and take to our cabin for a little R&R after driving for hours.
Each cabin has a deck overlooking the lake. Didn&#8217;t check all the cabins, but I&#8217;m assuming they all have nice rockers on their back decks like ours did. We loved hanging out there, especially after dark. You would not believe the noise insects, owls, and who-knows-what-critters make after dark!

After our stay, I had a conversation with Judith Scott, Lodging Director, about Cape Fear&#8217;s  goals. She described all the things they have done, and will be doing going forward, to create a luxury lodging experience. Attention to detail, including top quality linens and cabin features are paramount.
Cape Fear&#8217;s on-site restaurant/bar, The Cork Room, is lovely! It&#8217;s one of those places that manages a casual-elegant atmosphere where you&#8217;re expected to have fun and enjoy yourself. A completely eclectic and wonderful art collection hangs on every wall. I believe original art is in the cabins, also. There appeared to be an original Woodstock ticket in ours, but I didn&#8217;t actually verify.
Not sure if there is live music every Friday evening, but there was this Friday. A keyboard player and an exceptionally good female singer.

Both of us ordered the Peppercorn Filet entree: a 6oz &#8220;Certified Angus Beef® center cut beef tenderloin filet char-grilled and topped with sauteed cremini mushrooms, onions, and whiskey peppercorn sauce. The filet was served with a baked potato and broccolini ($21). We both asked for our filets to be cooked medium-rare. See their menu here.
We were happy with dinner, but the steaks and veggies all could have been cooked just a little longer. I&#8217;m guessing Chef was pretty busy in the kitchen, what with a packed restaurant and prepping for an on-site wedding the following day. Regardless, it&#8217;s not a deal breaker. We&#8217;d go back in a heartbeat!

Impressive wine glass chandeliers had been hung just a couple days before in Cape Fear&#8217;s event venue. It was in the process of being set up for a wedding the next day. We took a peek later in the evening. With all the finishing touches the room was gorgeous.

Considering this place didn&#8217;t exist before 2014, they&#8217;ve accomplished amazing things: landscaping much if not all of the &#8220;compound&#8221;, building seven lovely cabins, building expansive multi-level decking overlooking the lake, and never mind a functioning winery.
Epicurean Notes:

Owner Alex is a huge supporter of &#8220;Got to be NC&#8221; Agriculture and Wine.
Bee hives were installed at the edge of the vineyard just before we arrived.
One of their goals is to turn the Cape Fear compound into an agritourism site.
Check out the horse, mini horses, donkeys, and mini donkeys.
Also, be sure to watch for the two peacocks wandering the property.
The interesting characters kickin&#8217; back on the side of the main building used to live in Michael Jackson&#8217;s Neverland and were purchased from his estate.
I&#8217;m thinking we&#8217;ll be hearing more about their distillery soon.

Cape Fear Vineyard & Winery
195 Vineyard Dr
Elizabethtown, NC 28337
Phone: (844) 846-3386

Question 13

La Farm Bakery’s New Production Facility Is Open!

Accepted Answer

Cary &#8211; Missy and Lionel Vatinet, owners of La Farm Bakery, opened the doors to their new production facility in downtown Cary at 220 West Chatham Street on June 15th. “Our team of bakers have already had their hands in the dough for several weeks, and now we welcome our community to join us as we break bread together in celebration of our newest location,” explained Lionel Vatinet.
La Farm Bakery opened in Cary, NC in 1999 serving 9 handmade European breads and cinnamon buns – and offering “IOU’s” to curious new customers. Word-of-mouth praise fueled La Farm Bakery’s early growth, and in 2009, husband and wife team Lionel and Missy Vatinet, expanded with a café, a bread truck, and began selling breads to all 5 Triangle area Whole Foods Markets.
“It’s time for us to grow so that our bakers – who shape every single loaf by hand – have room to explore new ideas and produce breads to meet the demand of our customers,” explained Master Baker Lionel Vatinet, a three-time James Beard Foundation “Outstanding Baker” semifinalist, who is dedicating more of his time to developing new breads using healthy grains grown and milled regionally and in North Carolina.
With the opening of the Vatinet’s new production facility, they are fulfilling their mission to maximize their bakers’ talents by providing additional space and equipment and further supporting the growth of the local grain industry in North Carolina. This marks the first phase of the development of their new production facility. The new Chatham Street location, designed to give a full view of the bakers in action – mixing, shaping and baking breads by hand – will be open Monday through Saturday from 7am to 5pm and will offer the “grab-and-go” style service of freshly baked breads and pastries that Lionel experienced in the French bakeries of his youth. The coffee and retail offering will increase in the coming months with lattes, cappuccinos and sandwiches. The La Farm Bread Truck will also be on-site Monday through Saturday from 10:30 to 2:30 offering its regular breakfast and lunch items, including sandwiches and more.
This state-of-the-art bread and pastry production facility features:

A superior Denmark fabric duct system, which uses no chemicals and circulates air throughout the facility to ensure crust doesn’t form on dough during production. (This product has been awarded international sustainable certifications from Cradle to Cradle and Oeko-Tex Association.)Design elements courtesy of LMHT Associates and numerous friends and talented professional bakers including bakery consultant Michelle Saus
Ample cooler space to store grains (to preserve and support the freshest product possible)
Several new proofing coolers for breads to rise 12 to 18 hours (to fully develop depth of flavor and complexity of fermentation) and store large variety of fresh grain
Specific “lab” space to support extensive work in and experimentation with fermentation, with the intention of creating many new breads, establishing new techniques and increasing grain variety
Separate, temperature-controlled pastry room to support work with sensitive products (bread bakers require a warmer environment to foster fermentation and proofing of bread than pastry)

The original Preston Corners location will now be able to offer warm breads and pastries throughout the day. As La Farm has greatly expanded their space, they will bake throughout the day. Look for crusty loaves and croissants to be pulled from the oven just in time for breakfast, hot out-of-the oven breads for lunch, and warm baguettes to pick up on your drive home after work. “This is where are heart is! We have grown such a family with our customers here, and look forward to serving them and visiting with them every day as we have for 18 years,” explained Missy Vatinet.
The Vatinet’s are have an additional 5600 feet available to lease in “the Sorrell building.” They are currently recruiting like-minded food and beverage retailers, chefs and restaurateurs for leasing opportunities for this new food destination. “We are overjoyed to be contributing to downtown Cary’s renaissance,” explained Missy Vatinet about their expansion to Downtown which is poised to transform a key corner on Chatham Street.
Upcoming events for Lionel Vatinet and La Farm Bakery:
October 11, TerraVITA Food & Drink, Chapel Hill, NC
La Farm Bakery is owned by Lionel Vatinet – author of A PASSION FOR BREAD: LESSONS FROM A MASTER BAKER (Little, Brown & Co.) – emerged from France’s prestigious “Les Compagnons du Devoir” Guild in 1990 with the distinguished title of Maitre Boulanger, and pledged to devote his life to teaching, sharing and preserving the ancient art and science of bread baking. Vatinet has consulted for many of the most well-known artisanal bread brands in the US, and abroad, and was the founding instructor at San Francisco Baking Institute. He continues to teach professional and home bakers at his bakery and in his home kitchen, and in classes throughout the country. Since he and his wife and partner Missy Vatinet opened La Farm Bakery in Cary, NC in 1999, they have received praise in Food & Wine, Saveur, Our State, Garden & Gun and O Magazine. La Farm Bakery is a realization of Lionel Vatinet’s lifelong dream – a modern bakery that continues the centuries-old baking traditions and techniques, honoring the ordinary yet extraordinary boulangeries that once flourished in every little town in France. At La Farm Bakery they produce over 35 different styles of artisan bread throughout the year for their bakery, area Whole Foods Markets, farmers markets, and for their Bread Truck. La Farm Bakery also ships nationwide. www.lafarmbakery.com

Question 14

Southern Smoke BBQ honors Southern Supper Clubs

Accepted Answer

Garland &#8211; &#8220;. . . folks in the South know that breaking bread with others is the time-honored approach to cultivating new friendships and deepening old ones.&#8221; ~ Southern Living
That southern tradition is what Southern Smoke BBQ owner Matthew Register adopted when he began his South Supper Series in 2015. He wanted to &#8220;start an event where people from various places and walks of life could gather together in a relaxed, backyard atmosphere.&#8221; Where folks sit at long community tables, enjoy local food prepared by Matthew, guest chefs, and his kitchen team while hanging out with new and old friends.
PIC and I had a May trip planned to visit family in Southport and Oak Island. Lucky for us, the timing worked perfectly to stop in the Garland area for a couple days on our way to the coast. That meant we could accept Matthew&#8217;s gracious invitation to his May 20th South Supper, themed &#8220;Taste and Color&#8220;.
Southern Smoke BBQ is a small affair in a small southern town on a side street behind a gas station. As we parked in the grass lot across the street, we could see folks lining up. We joined the smart group standing in the shade of SSB&#8217;s food truck.

These dinners are BYOB affairs. Coolers on wheels gave away the veterans.

A magical space strung with lights, and fences hung with local art greet those who pass under an old beam and through four weathered reclaimed doors.

After mingling a bit and getting self-serve drinks of iced tea or water, we chose seats and settled in. Introductions were easy and comfortable.

Starters were served buffet style. Hate to say this, but if you go and you&#8217;re hungry, get in line quickly so you&#8217;re toward the front of what can be a long wait.
Starters:

&#8220;Heritage Farms Cheshire Pork&#8221; Porchetta
Grilled Ramps with preserved lemon vinaigrette and creamed parmesan in gougers
Pickled Summer Squash
Baked Harker&#8217;s Island Oysters with roasted shrimp butter, chili&#8217;s, panko, and palm oil

Supper (also via buffet line):

&#8220;Heritage Farms Cheshire Pork&#8221; whole hog (pulled meat served from a tray)
Shrimp and Okra with sungold tomatoes, corn, and dark roux
&#8220;Carolina Gold&#8221; Rice and squash pudding
Grilled Spring Asparagus and Wild Mushrooms over garlic leek-creamed grits and a coddled farm egg

Photos of all the food didn&#8217;t happen. There was just too much going on and my plate piled with all that food wouldn&#8217;t have photographed well. See lots of great pics in the slide show at the bottom of this page.
Desserts were served at each table. The one half way decent food pic I got was of the Strawberry Tarts as they arrived. There were also Blueberry Tarts.

During dessert, Chef Register thanked everyone, including his mom and dad who helped all evening. He talked about the food we&#8217;d enjoyed that evening and a little of what happens behind the scenes in the kitchen during a dinner like this.

Guest Chef this evening was the talented Dean Neff, Executive Chef and Owner of Pinpoint Restaurant in Wilmington. He described his dishes in detail. Of particular interest to me was the cooking method he used to create the &#8220;coddled eggs&#8221; &#8211; a very long cooking time at low heat. And amazingly enough, he cracked and served each and every egg himself, placing them gently on plates held out by diners as they reached his buffet station! That&#8217;s dedication to the experience!

I can&#8217;t help but think that this is a prime example of &#8220;build it and they will come&#8221;. There were locals as well as those that had come in from out of town.
We decided to spend a couple nights at Cape Fear Vineyard and Winery in nearby Elizabethtown before heading to the coast. Watch for details soon on our stay at the winery, breakfast in Elizabethtown, and the White Lake Water Festival.
Epicurean Notes:

If you’re interested in attending a future South Supper Series, send an e-mail to southsupperseries@southernsmokebbqnc.com and you will be notified when the next series has been planned.
Tickets for this dinner were $60
Not sure what happens if it rains? You might want to ask if you&#8217;re are planning on going to one of the dinners.

Southern Smoke BBQ
29 Warren St.
Garland, NC 28441
(910) 549-7484

Question 15

Dilworth Tasting Room announces new chef; expands menu

Accepted Answer

Brett Levan, formerly of The Mirage in Las Vegas and The Umstead’s Herons in Cary, has joined Owner/Sommelier Jaffer Kovic at Dilworth Tasting Room (DTR). Levan is the new executive chef at the neighborhood hangout which was recently recognized by Zagat&#8217;s on their 10 Most Notable Restaurants in Charlotte list.
Levan is a culinary adventurer who’s both imaginative and a leader in the kitchen. He represented Halcyon Flavors from the Earth in a competition at James Beard House in New York in 2012. (Creative Loafing named Halcyon the best new restaurant of the year when it opened in 2010.) And he realized a lifelong dream when he got to work as chef de partie at the Michelin-starred Dovetail in New York.
“Bringing Brett on to lead our kitchen really elevates our menu,” Kovic said. “We still like the idea of keeping things simple with a menu made up of snacks, small bites, incredible cheese and salumi plates, sandwiches, salads and sweets. But Brett has developed some really creative twists on familiar dishes.”
Before graduating from Johnson & Wales – as a member of the second graduating class from the Charlotte campus – Levan earned an associate’s degree in hospitality management and culinary arts from Marshall University in Huntington, W.Va.
After graduating from Johnson & Wales, he headed for Las Vegas, where he worked at the famed Mirage Hotel and Casino, eventually becoming sous chef at Mirage’s Japonaise restaurant. He returned to North Carolina to work in the kitchen of Herons, the signature restaurant of Cary’s luxury Umstead Hotel and Spa, which is open for breakfast, lunch and dinner.
He helped open both The Liberty and Halcyon in Charlotte and most recently served as chef de cuisine at Passion8 in Charlotte’s Elizabeth neighborhood.
A few of the new dishes Levan has developed for DTR include:
Warm focaccia and spreads
Margherita panini
Shaved speck and cheese panini
Espana flat bread
Expanded offerings of bruschetta
“Jaffer has been great to work with,” said Levan. “He’s got a sense of humor, which is evident on our wine and beer list. He’s got Bud Light along with all these other small-production craft beers. I’ve had a lot of creative freedom in the kitchen and have loved thinking about which wines or beers our new dishes pair best with. It’s great to be part of a true neighborhood hangout.”
Wines at DTR range from $30 to $130 a bottle. Prices by the glass range from $10 to $25 and include a rotating stock of seven whites and seven reds from around the world. “Something fun will always be poured daily,” Kovic said.
Beer lovers will find plenty to love about DTR. Beers come from as nearby as Highland Brewing and Duck Rabbit Brewing in North Carolina and as far away as Traquair in Scotland and Belgium’s Delirium Tremens.
To see DTR’s full menu, visit here.
Address: 300 E. Tremont St. Charlotte, N.C. 28203
Phone: 704.595.3337
Hours:
Monday – Thursday 4 p.m. – 10 p.m.
Friday – Saturday 1p.m. – 11 p.m.
Sunday 1 p.m. – 8 p.m.
Website: www.dilworthtr.com
Get social with DTR on facebook; Twitter: @dilworthtr and Instagram: @dilworth_tasting_room.
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Carolina Epicurean

NC Piedmont

Category: NC Piedmont

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