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Angeline’s Now Open for Weekend Brunch and Weekday Lunch

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Angeline’s Now Open for Weekend Brunch and Weekday Lunch

Charlotte – Mornings in uptown just got sweeter – and more savory. Angeline’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.

“We’re excited to offer uptown residents and businesspeople a really special way and place to start their day,” said executive chef Robert Hoffman. “We hope to become the first place people think of when they’re meeting friends, clients or colleagues for a morning or afternoon meal, and we think we’re going to be a weekend destination for the local brunch crowd. We’ve got the standard crowd-pleasers, but we’ve added some inspired and surprising dishes, too.”

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’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’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’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’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 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’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.

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Moonrakers Names Christopher Allen Stephens Executive Chef

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Moonrakers Names Christopher Allen Stephens Executive Chef

Beaufort, NC – Moonrakers Restaurant, which will debut this spring at 326 Front Street on the Beaufort waterfront, has named Christopher Allen Stephens as executive chef.

Chef Christopher Allen Stephens arrives at historic downtown Beaufort, North Carolina’s new coastal cuisine restaurant following stints in Boston and several high-end, northeastern private clubs.

Chef Christopher Allen Stephens

“Chef Chris’s day-to-day creative skills will always be in tune, for we will have two daily lunch and two dinner features every day,” said Moonrakers Managing Partner John Stephens. “With a top-of-the-line Wood Fired Oven and all the equipment to run a top-notch kitchen, Chris has no bounds in the way of cuisine.”

Chef Stephens said his passion for food began when he was 15 and working at the local bakery — and he hasn’t stopped working in the kitchen since. His career path was an “easy decision,” as was where to attend college after he was admitted early on scholarship into Johnson & Wales University in Providence, R.I.

Following graduation, Stephens relocated to the Isle of Wight, England and spent a year apprenticing in a rigorous work environment under a Michelin Star chef. Upon returning to the States with nothing but fine cuisine on the mind and a whole lot more classical training, he started working at the Four Seasons Hotel in Boston.

Stephens remained in Boston for seven years “learning and retaining as much as I could about culinary arts and its industry.” The majority of those years were spent under the tutelage of the well-known, Boston-based restaurant group founded by Barbra Lynch.

Stephens started at Number 9 Park Street, quickly becoming sous chef before moving to Sportello as acting Chef De Cuisine. Later, he helped open Menton — a Relais and Chateaux property — as lead Sous Chef.

Stephens spent the 2014 season at The Carnegie Abbey Club as executive sous chef and returning the following year as the Executive Chef. He then began gaining Executive Chef experience at various high-end private clubs around the northeast.

Stephens said he and his wife look forward to joining his family in North Carolina at Moonrakers. “I come from a big, southern family,” Stephens said. “My first food memory is of picking radishes in my grandparents’ garden. My favorite time of the year for food is the beginning of each season because of all the new seasonal produce changes.”

Moonrakers will be a state-of-the-art, 254-seat, upper-casual dining, full-service restaurant with an additional 90-seat rooftop dining and bar lounge area. The restaurant will focus on an American-Coastal menu with a twist of Caribbean influence, and will feature a captivating dining room and bar overlooking the waterfront on the ground floor including 14-foot open ceilings, display kitchen, custom mural, acoustical sails, dedicated wine wall and a wood fired brick oven. The comfortable décor will be centered on an inviting, light and airy coastal theme atmosphere with sounds of the island and some of the area’s original artwork.

The ground floor will also include an attraction of open-air dining space on and/or above the waterfront overlooking the coastal waterway. The second floor is comprised of open spaces catering to larger group events accommodating up to 110 guests. During favorable weather days and busy summer months, local patrons and seasonal guests sitting outside on the waterfront deck and rooftop areas will enjoy the waterways in this fun, casual gathering place-type atmosphere.

The restaurant’s menu will be inspired from different countries’ specialties and appeal to a diverse clientele, changing every season while keeping the favorites. In addition, Moonrakers will offer an extensive wine list and drink menu.

“At a minimum, our menu will see considerable changes or remakes four times a year,” said John Stephens. “The menu is typically based around the four seasons. At the same time, we will cater to our local clientele. Keep in mind that more than 45 percent of the homeowners in the Beaufort market are visiting their second or third home and are referred to as the ‘weekend locals.’”

John Stephens said the nearly 800,000 travelers to Beaufort each year expect a good selection of seafood choices during their dining experiences — something Moonrakers keeps in the forefront of consideration when putting together its menus.

“It is a coastal experience expectation,” said John Stephens. “Coastal cuisine choices can encompass more than our menu can hold: Clam chowder, grouper, black sea bass, soft shell crab, crab cakes, off shore seasonal catches fresh off the docks, ahi tuna, salmon, New York Strip, shrimp and grits, and more. Grilled salmon entree salad or maybe cedar plank salmon smoked in the Wood Fired Oven.”

“Think all of your favorites, seafood, chicken and steak with the flavorful and colorful ingredients of the southeast,” he said. “Simply put, it will be a seafood-based menu with some meat and potato selections as well.”

Following a soft opening in spring 2018, Moonrakers will be open seven days a week. For additional information, contact John Stephens at (252) 828-0083 or www.moonrakersbeaufort.com.

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Bold Rock announces new Rosé Cider

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Bold Rock announces new Rosé Cider

Mills River – A new year means a new slate of seasonal selections from Bold Rock and while past offerings have been quite good, our Rosé Cider may be in a class of its own.

Bold Rock Rose Cider

Flat out, Rosé is some of our very best liquid to date. Our cider makers were challenged to create the most wine-like selection they could muster with one catch: no grapes allowed. Luckily the apple taste profile has beautiful wine like nuance hidden within and those notes have been brought to the forefront for the Rosé Cider. With an emphasis on the classic berry tones of its wine counterpart and clocking in at 6.0% ABV, our Rosé gives the apple a vibrant fresh finish sure to inspire craft beer and wine drinkers alike to enjoy the onset of spring. Be on the lookout for Rosé in stores across our 10 state distribution footprint, you won’t be disappointed.

In stores beginning in February. Find Rosé Cider Near You!

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Looking Glass Creamery wins 2018 Good Food Award & announces Farm Expansion

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Looking Glass Creamery wins 2018 Good Food Award & announces Farm Expansion

Fairview – Bear Wallow, made by Looking Glass Creamery of Fairview, NC, has been selected as a 2018 Good Food Award winner. The Good Food Awards, based out of San Francisco, CA, recognize responsible producers nationally who handcraft exceptional foods in various categories including beer, cheese, charcuterie, preserves, chocolates and confections. There were 199 winners selected from a field of 2,000 entries.10 of those winners were North Carolina companies. This is the third time Looking Glass Creamery has been awarded in its 9-year history but a first for Bear Wallow, their take on a raw milk, Alpine Style cow cheese.

Bear Wallow Cheese

The recognition comes at a special time when the company is undertaking an ambitious expansion and building a new cheesemaking facility with underground aging caves on the dairy farm that has been the companies milk supply for several years. The company will take over operation of the dairy once the creamery construction is complete. Bear Wallow is made by cutting the curd very small, cooking to a high temperature before pressing overnight. It ages 6 to 18 months with more depth of character developing over time. “We are proud that Bear Wallow was selected for recognition because it really captures the quality of the milk, the lush pastures of the farm, and the taste of place that only a raw milk cheese can give you.” Says co-owner Jennifer Perkins. The cheese is being produced in small batches of 8-12 wheels at a time, with limited space to age it at their current facility. In the new facility they will be able to make 30 wheels at a time and have 900 more square feet of space to properly age each cheese until it reaches peak ripeness.

The new creamery in Polk County is slated for completion in the spring of 2018. While the farm is still in North Carolina, it is an easy 20 minutes from Spartanburg, SC and 45 minutes from Greenville, SC. “We plan on developing into an agritourism destination for the local community but also nearby towns and cities who want to enjoy a day trip to the country, learn more about farming, and enjoy some good cheese and ice cream when they get here.” Says co-owner Andy Perkins. The company is looking forward to welcoming people onto the farm in Columbus, NC beginning in the summer of 2018. The first opportunity will be May 12, 2018 when the farm will be hosting Grofest, a music festival to benefit local farms, farming, and farmland preservation put on by the local non-profit GRO or Growing Rural Opportunities. For tickets and more information go to Grofest.org. Look for more events to be held on the farm in the near future.

Bear Wallow can be sampled and purchased at the cheese shop in Fairview or ordered and shipped via the company’s website at www.ashevillecheese.com. The original location will remain open after the production and aging of the cheese moves to the farm. For Sales and Distribution of Bear Wallow and other Looking Glass Cheeses, contact Andy Perkins at 828-458-4715 or Andy@ashevillecheese.com .

Looking Glass Creamery is a small, family cheesemaking operation that opened its doors in January of 2009. They craft handmade cheese using traditional techniques from cow’s milk. In 2017, they acquired the dairy farm that has been their milk supply and are busy building a new creamery and underground aging caves on the farm which is slated to open in 2018. All this was made possible by the hard work of the LGC crew and the support and faith of a lot of people including the original owners of the farm, Doug and Alan Harmon. For more on the farm transition, check out https://soundcloud.com/growinglocal/the-future-of-harmon-dairy. Looking Glass Creamery has been recognized and featured by numerous publications and organizations including the American Cheese Society, Williams-Sonoma, Garden and Gun, Cooking Light, Traditional Home, NY Times, USA Today and many others. The company is owned and operated by Jennifer & Andy Perkins.

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Asheville’s Chocolate Fetish has what you need for Valentine’s Day

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Asheville’s Chocolate Fetish has what you need for Valentine’s Day

Asheville – Looking for a fresh new way to show your sweetie how much you love them? Asheville chocolatier, The Chocolate Fetish, has the perfect solution with their innovative hand crafted chocolate art. Some of their creations will have you wondering if they can really be made out of chocolate. One delicious bite and you’ll answer yes!

So how do they make their delicious chocolate art? Most popular for Valentine’s Day are their chocolate high heel shoes. These begin with carefully decorating a plastic mold with colored chocolates. Next, the chocolatier fills the mold with melted chocolate which is allowed to cool. Then the shoe is removed from the mold and finishing touches are added. You will find shoes adorned with chocolate hearts and cameos, decorated with edible chains and buckles, and boasting hand sculpted chocolate roses.

The Chocolate Fetish

Other chocolate art you can discover at The Chocolate Fetish includes chocolate polar bears, heart shaped boxes, and champagne bottles. The chocolate champagne bottles, which are the same size as a real champagne bottle, are made hollow and filled with “bubbles” of Belgian chocolate. Break the bottle open and enjoy the delicious morsels of chocolate inside.

If traditional is more your style The Chocolate Fetish has that too with the region’s largest selection of heart shaped boxes. You can get a heart shaped box that holds anywhere from one to more than 100 pieces!

There is no shortage of chocolate art to fill your box with. Featured for Valentine’s Day are Dark Desires Truffles and Hand Decorated Chocolate Hearts. Dark Desires truffles are filled with a decadent 65% dark chocolate ganache and topped with a vibrant LOVE pattern. This pattern is created using an edible transfer sheet that has been printed with edible colored cocoa butter.

The Chocolate Fetish is located at 36 Haywood Street in downtown Asheville. Their award winning handcrafted artisan chocolates have been made on site since 1986. They ship nationwide and orders can be placed on their website at www.chocolatefetish.com.

Enjoy and give the best!

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Restaurant Week Heats Up the Greenville Dining Scene

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Restaurant Week Heats Up the Greenville Dining Scene

Greenville – More than thirty restaurants are rolling out special menus this week for Restaurant Week Greenville. The much anticipated 11-day food fest is a great opportunity to experience the best of Greenville’s dining scene. Special Restaurant Week offers and deals allow diners to try out new restaurants and revisit their tried and true favorites.

Greenville Restaurant Week is a part of statewide Restaurant Week South Carolina which kicks off January 11 and runs through the 21 with restaurants participating during lunch and/or dinner in the following cities: Beaufort, Charleston Columbia, Florence, Hilton Head, Myrtle Beach, Rock Hill, Spartanburg and Greenville.

The newly designed website (RestaurantWeekSouthCarolina.com) allows users to search participating restaurants by city, neighborhood, cuisine and type of restaurant including casual dining, gluten-free or pet friendly.

Restaurant Week Greenville is an extension of Restaurant Week South Carolina; a campaign run by the South Carolina Restaurant and Lodging Association. The popular annual restaurant event is a win-win for the local economy and diners. It gives restaurants a boost during a typically slower time of the year, and gives diners the chance to try out new places at special price points.

Participating restaurants and their menus can be found at RestaurantWeekSouthCarolina.com/city/Greenville. Seats fill quickly during Restaurant Week, so reservations are recommended at establishments that accept them.

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New Seafood restaurant preps for Grand Opening in downtown Greenville

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New Seafood restaurant preps for Grand Opening in downtown Greenville

Greenville – Seafood is the theme with a focus on Asian-Cajun flavors and spices at Wu’s Cajun Sea Food, a new restaurant in downtown Greenville. The restaurants grand opening is scheduled for Wednesday, January 10th at 11 AM and will be located at 116 N. Main Street.

The eatery, owned by Britton McCorkle of Bottle Cap Group will have influences from Executive Chef Troy Gagliardo, and Director of Beverage Creativity, Andrew Izrael.

Chef Troy is a self-taught chef that has parlayed his years of kitchen experience into many other culinary ventures. Including a proprietary spice line, cookbooks, commercials, and live appearances each week on Charlotte’s morning show WCCB “Troy’s Everyday Eats”.

Andrew Izrael works with the creation, implementation, quality control and training for all 16 of Bottle Cap Groups bar programs with prior experience with Charlotte’s largest bar programs such as Chef Rocco Whalen’s Fahrenheit and Bottle Cap’s Ink N Ivy. His plan is to use the framework of classic cocktail culture, mixed with his childlike creativity to help overhaul the older concepts, structuralize the new ones and bring the company as a whole into the new future of beverage.

Owner Britton McCorkle looks forward to officially opening his restaurant’s historic doors. “It’s taken a lot of hard work to get this place cooking, and we’re excited to share this edgy restaurant and unique cuisine with the Greenville community,” he said. All three team members will be on hand for the grand opening this week.

Wu’s Cajun Sea Food will feature lunch, brunch, dinner including a full service bar and cocktail list. The restaurants hours are Sunday-Thursday 11 AM to 10 PM and Friday & Saturday from 11 AM to 11 PM.

Guests can enjoy a $35 menu option during the upcoming South Carolina Restaurant Week January 11th-January 21.

This is the second location under the Charlotte based restaurant management group, the Bottle Cap Group. The first Wu’s Cajun Sea Food opened in Charlotte in July of 2017.

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

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

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

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

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

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

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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