Charlotte Wine & Tapas Week Runs Now till April 30, 2017
I always love it when Charlotte chefs and restaurants pull together to put on a food event. Throughout the year there are many such collaborative events, wine dinners and themed promotions, and I have loved them all. But for me, some of the best events stretch out over a week or two, giving the dining out public the chance to explore, taste and experience at several different venues.
The all new, first ever, Charlotte Wine & Tapas Week is just such an event, and it runs NOW through April 30. This eight day long event ( it all started Friday April 21) is about little plates, sharing and tasting – a great way to dine out with friends; and you still have lots of time to participate! The more than 30 of Charlotte restaurants are taking part with special menus offered for the eight evening stretch of this Springtime extravaganza. CWTW founder Phong Luong, owner of Zen Asian Fusion in Dilworth came up with the clever concept.
Heidi Billotto with Charlotte Wine & Tapas Week Creator Phong Luong of Zen Asian Fusion on East Blvd.
I caught up with Phong at the Charlotte Wine & Tapas Week kick off event, held in The Bottle Shop in the lobby of the Center City Marriott, just outside Stoke Restaurant. He explained the reasoning behind the dedicated week – “Everyone loves tasting new flavors in food & wine and its always fun to share! Little plates are a great way to try just a taste.” The concept is a clever approach and an easy, reasonably priced way to get new and repeat customers in to try out a restaurant where they have never eaten, or perhaps haven’t eaten at for some time..
Chefs Rodrigo Velazco, Evoke; Chef Chris Coleman, Stoke; Chef Ryan Daugherty, Dogwood Southern Table all cooked at the Charlotte Wine & Tapas Week Kickoff
This CWTW affords customers a change to mix and match and taste a variety of tapas and wines. Chef Ryan Daugherty from Dogwood Southern Table and chef Rodrigo Velazco from Evoke restaurant were at the CWTW Kick off and joined Stoke’s Chef Chris Coleman to share tastes of the tapas and wine they will be serving at their own restaurants so that kick off attendees could see how the concept would work.
While a few of the participating restaurants have planned seasonal menus just for the promotion, many are featuring tapas or small plates regularly featured as appetizers, sides or salads on their current Spring menus.
For the stretch of Charlotte Wine & Tapas Week, each participating establishment is offering a pre-selected menu of wine and tapas. $30 or $35 dollars ( depending on the restaurant) buys you two glasses of wine and two tapas offerings. The really cool part is that you can order a CWFW package for yourself, or you can share one order with friends. It makes for a wonderful game of mix and match which helps to make this culinary adventure even more fun. Enjoy your Wine & Tapas offering as a start to a meal, or as an opportunity to just meet for a drink and a quick bite. You don’t need to specify when you make your reservations that you’d like to order the Charlotte Wine & Tapas Week plates; not everyone in your party has to participate, and you can change it up and order off the restaurants regular menu as well – but only the specific Charlotte Wine & Tapas Week menu items qualify for the special $30-$35 pricing.
The week before the kick off my husband Tom Billotto and I were invited to come by several of the participating restaurants for a taste of what would be on their menus. And then I tasted more at the kick off event. There are lots of big flavors on these little plates and the wine pairings are nothing to scoff at – as always, Charlotte restaurants and chefs are putting their best plates out there for you to enjoy – take advantage, sip and savor your way through the remaining days of April, hitting as many of the participating restaurants as you can – you’re going to love it!
The list of participating chefs/restaurants is up on the Charlotte Wine & Tapas Week website as are the detailed menus and wine lists at each venue; and if you would like, there are reservation links here as well. Check them all out, and eat at as many as you can, but first take a look at this quick preview from a trio of the participating restaurants we tried and then make your plans.
LUCA MODERN ITALIAN KITCHEN
For those of you who don’t know, Jessica and Luca Annunziata, Proprietress and Chef, formerly of Passion 8 restaurant here in Charlotte decided just after the first of the year to change Passion 8’s name and concept. The new Luca Modern Italian Kitchen was born and is still located on Elizabeth Ave. in Charlotte.
The menu and wine list is now decidedly authentic Italian cuisine. You simply cannot wait another minute to go in and check it out. Lots of nightly specials like Tuesday’s Bottomless Bowl of mussels for just $18 and Wednesdays all you can eat pasta night for $30. You can certainly sit anywhere you’d like in this beautiful restaurant, but truth be told, when it is just the two of us, we love sitting up at the bar. They mix many a creative craft cocktail at Luca Modern Italian Kitchen and will come up with any kind of spirited elixir your would like to try. While wine comes with the Charlotte Wine & Tapas package, you might just have to start your evening at Luca with a cocktail first.
Like many of the participating CWTW restaurants, Chef Luca is featuring some of the regular items from their all Italian menu and all of the wines on the are all spectacular Italian pours. This is the food Chef Luca was born to cook, literally – its the food he grew up eating and each and every bite of the four dishes we tried – plus the soup and the dessert we decided to add on was nothing short of spectacular.
Pasta e Fagiole at Luca Modern Italian Kitchen.
We started, as I suggested with cocktails and with a little bite before our tapas & wine pairings because we simply love Luca’s Pasta e Fagiole, a thick and delicious bean soup with fresh homemade noodles and enjoyed a side of the restaurant’s homemade foccacia on the side.
Then we made an evening of it and each ordered the two tapas and two wine package. It was more than enough to make a meal and there was more than enough to share..
Baked Eggs in Tomato Broth at Luca ModerItalian Kitchen
Among our little plates this evening, this iron skillet of baked eggs in a savory tomato broth, Parmesan and grilled bread, or as they say in Italian, Zuppetta di uovo pomodoro con Parmigiano e pane alla griglia.
We simply had to order pasta, as it is all made in house, so the Gnocchi alla Sorrentina – a hot casserole full of fresh made gnocchi was the perfect next plate. These soft fluffy little pillows of pasta came baked with a sauce from San Marzano tomatoes topped with mozzarella – ahhhh!
Tender Grilled Octopus at Luca Modern Italian Kitchen
While the gnocchi was divine and we could have simply ordered more and been quite happy, I decided to beef it up a bit with Luca’s Polpettine di Bisonte – these bison meat balls are served with local Urban Gourmet Farms mushrooms and a creamy Parmesan fondue – perfect with the 2015 Scarletto Montepulciano d’ Abruzzo pairing Jessica Annunziata had suggested. Tom ordered and very much enjoyed Luca’s tender Polpo alla Griglia (grilled octopus), a favorite on many local restaurant menus this time of year, but served here with a warm potato salad, celery, olives and a bright lemon emulsion, few do it better than chef Luca and the team at Luca Modern Italian Kitchen.
We ended our meal at Luca with a two servings of Gelato – a blood orange for Tom and a coffee for me. Luca and Jessica bring in this perfectly Italian gelato from a company in Greensboro. The name is Gnam, Gnam Gelato and believe me it is nom, nom. For More info …
EVOKE RESTAURANT AT LE MERIDIEN HOTEL
With a new chef on the team and some major menu development in progress look for big things to be happening at Evoke Restaurant in the Le Meridien Hotel on McDowell Street in Uptown. Chefs Rodrigo Velazco in the kitchen at Evoke and Chef Oscar La Fuente, the hotel’s executive chef, certainly have plans to take things up a notch, so the Charlotte Wine & Tapas Week affords them the opportunity to stretch their culinary wings a bit and offer some really cool special plates. We had a delicious evening, tasting our way through several plates of tapas. As this is the restaurant at Le Meridien Hotel, Evoke regularly serves breakfast lunch and dinner and the bar is open during those hours.
A Trio of Trios Marinated Stuffed Olive Plate at Evoke at Le Meridien Hotel
We tasted several Wine & Tapas pairings at Evoke – The first a clever trio of olives presented three ways – Olives stuffed with Marcona almonds, Dolce Gorgonzola and Fig jam are skewered and dressed in three different combos of oil and vinegar – my fave was the 20 yer old white balsamic with Pumpkin seed oil, but you will love the mix of tasting them all. Use Evoke’s signature foccacia also on the plate for dipping up the remaining oil after the olives are gone!
Taste of Spring Grilled Vegetable Platter at Evoke Restaurant at Le Meridien Hotel
The “Taste of Spring” vegetable plate combines seasonal grilled, sauteed, pickled and raw veggies and was another seasonal winner and a delightful alternative to a simple salad.
At the CWTW kick off, I also tasted Chef Rodrigo’s Middle Ground Farms’ Rabbit Scarpinocc ( a stuffed pasta much like half moon ravioli) served with Sherry jus and manchego; and his delicious fresh Cobia Crudo, a tartar of sorts dressed with aji rocoto ( a small Peruvian chile) and corn nuts. Sad to say, my photos didn’t come out well, but don’t let that stop you from ordering – both selections are on Evoke’s Tapas week menu and worthy of your consideration!
Corn Soup from Evoke Restaurant in Le Meridien Hotel
As we did at all of these stops, we complimented our taste of the CWTW menu at Evoke with a few extra bites from the restaurant’s seasonal menu. Chef Rodrigo offered us a sample sized portion of his delicious corn soup served in a tiny saucepan; and we ended with a a wonderful not too sweet finish from Evoke’s talented pastry chef. On the plate Green Matcha tea mousse with raspberry cream inside, a raspberry puree, and black sesame tuille. Its enough for two of you to share, but you’ll want to order on all your own!
THE ASBURY AT THE DUNHILL HOTEL
If its been a while since you have been to The Asbury restaurant in the Dunhill Hotel, its time to get back Uptown and prepare to be wowed. Chef Matthew Krenz’s spring menu has got it going on. If you like what you taste from the Spring menu ( and you will) you’ll want to come back for more. Be sure and check out the detail and make reservations for the one or more of the upcoming collaborative chef dinners held monthly from now till the end of they year – Chef Matthew teams with another chef from around the city or across the state and they plan a whole chefs tasting menu dinner around a certain theme – these dinners are a blast and you’ll want to be sure and make reservations. the next one takes place on May 25 with Chef Greg Collier of The Yolk!
But I digress… all of the Asbury’s Charlotte Wine & Tapas Week offerings are also featured on the Spring menu and you won’t want to miss a single one. Start your evening with two of The Asbury’s signature items: the deviled eggs, prepared a different way every evening and the savory sticky buns – yum!!
Each of The Asbury’s tapas plates is its own little ode to Spring. Take for example the peas bathed in uni butter alongside a pea emulsion with mint and cilantro topped with toasted coconut and springtime blossoms. This is peas like you have never had them before, but this is how you are always going to want then from here on out! See what you’ve started, Chef Krenz!?
Fried Oysters at The Asbury at the Dunhill Hotel
The fried oysters, dusted with cornmeal and cleverly plated in the shell with onion jam, Cajun-spiced aioli and baby cress are another winner – there are four on the plate – just delicious and beautifully presented.
Heartier Tapas from Chef Matthew include the melt-in-your-mouth Pan-fried Lamb Sweetbreads, that come to the table almost looking like a salad of sorts – the sweetbreads are dressed with local mustard green and with the made-in-house carrot BBQ sauce the slightly spicy greens are the perfect foil to the rich taste and texture of the sweetbreads.
Fermented Chili-glazed Pork belly at The Asbury at the Dunhill Hotel
It is not often that I order pork belly. Those of you who know me know that I am just waaay over the “everythings-better-with-bacon”, but never say never as there is always the exception to the rule. The Asbury’s tapas of Fermented Chili-Glazed Pork Belly is it. Its tender, and moist and served the way pork belly was meant to be, atop a cornbread puree, braised greens with local turnips and radish
Pea and ricotta tortellini at The Asbury at the Dunhill Hotel
Finally ( well sort of) I’d like to recommend the pea and ricotta tortellini as a tapas plate to consider. It’s scrumptious! Stuffed with local Uno Alla Volta ricotta and peas, topped with asparagus & crispy ham, the thin melt-in-your-mouth pasta is bathed in a white wine butter sauce – oh my!
When the tapas and wine pairings were done, we found ourselves totally satisfied, but its always nice to end on a sweet note and Chef Matthew did more that oblige the craving.
Spring in Charlotte means strawberries and in total tribute Chef Matthew has created a spectacular take on a Southern fave – strawberry shortcake. Here macerated local strawberries and blueberries are bedded atop a fresh baked biscuit and then topped with an incredible strawberry mousse with lightly whipped cream. Nuff Said! For More Info….
If you’d like to try a taste and sip and savor your way through these and other area restaurants participating in the Charlotte Wine & Tapas Weekend, its easy and you still have till the end of the evening on April 30. Visit the CWTW website and scroll down through the entire list of logos so you won’t miss a single on of the 30 + excellent options. Click on the individual restaurant logo. This will take you to the restaurant’s page on the site (I’ve already provide those for the restaurants I highlighted here.) Here you will read a bit more about the restaurant , see the Charlotte Wine & Tapas Week menu and can even use the link provided to make reservations if you would like.
Post your photos on social media and be sure to tag me in the posts on Instagram, Facebook or Twitter – I will be happy to share. Enjoy! Have fun! Now go forth to Sip and Savor your way through the Charlotte Wine & Tapas Week line up…Cheers!
This is the inaugural year of the NCRLA – the North Carolina Restaurant & Lodging Association’s North Carolina Chef Showdown and I can’t begin to tell you how excited I am to have played a part in putting it all together. The evening features 16 of North Carolina’s best chefs and pastry chefs as well as six of the Triangles most creative mixologists, all together at one venue at Raleigh’s 214 Martin Street/Market Hall for an ambulatory evening of sweet and savory food and drink as a part of the NCRLA 2016 Expo in Raleigh North Carolina.
These chefs are cooking in this competition without any boundaries or parameters, s
So what’s dinner and dessert without a little bread and butter? Guests with a passion for bread ( and who among us doesn’t have that) will be delighted to know that the evening also includes a Bread Station compliments of the talented team at 
For years – honestly, more summer seasons than I would like to admit – I have tried to grow my own produce. Nothing big, mind you, just some patio tomatoes, a few cucumbers and maybe a melon or two. A couple of seasons ago I finally decided to admit defeat.
Today I share my favorite recipe for Tomato Pie, as recently seen on the WCNC broadcast of Charlotte Today. But before you slice and bake, though, don’t miss one of summers greatest pleasures – the unadulterated old fashioned ‘mater sandwich – a classic for sure.
Marinate tomatoes for full-flavored summer salads. Use your favorite vinegar based dressing or make your own by combining a half cup or so each of red and balsamic vinegars seasoned with a couple of tablespoons of local honey, one quarter cup of fresh minced basil leaves and a small minced shallot. Layer the tomatoes in a shallow glass or plastic dish, top with the vinaigrette, season to taste with salt and pepper, cover with plastic wrap and refrigerate for three to four hours. Serve over a bed of crisp greens or toss with fresh sliced Kirby cucumbers and enjoy.
I’ve used Parmigiano-Reggiano in the recipe here – not a local cheese, of course, unless you are from Parma Italy; but obviously one of the best. Feel free to substitute any kind of local cheese -If you are in the Carolinas, Uno Alla Volta regular or smoked mozzarella, Ashe County cheddars, Clemons Blue cheese, and Bosky Acres Feta cheese all work well – as does the Uno Alla Volta cottage cheese and I am proud to say my television spot even inspired the cheese makes to get creative with there own cottage cheese tomato pie – just take a look at these photos I received by text from Zack Gadberry last night – yum!
