Charlotte – Chef Matthew Shepard answered my question about his goals and where he saw himself in the future without hesitation. “Michelin is in the States. There’s no reason they shouldn’t come to Charlotte. And I’d like to be the one that brings them here.”
Shepard is currently Executive Chef at the iconic McNinch House Restaurant (http://mcninchhouserestaurant.com/). Located in Charlotte’s historic Fourth Ward, the Queen Anne/Shingle style house has historical significance that’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’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’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 “Wes” 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’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’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’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’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’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’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 entrĂ©e? Yes. Order it! It’s actually a Raviolo – 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’s definitely a favorite, served with Sweet Corn Risotto topped with Collard Greens. Don’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’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’s version were exceptional. It’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’ll bring it home. Based on this meal, and Chef’s drive to explore, create food that meets Michelin standards, and work toward becoming one of the best in the industry, I’d say it’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’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
