Elevate Lifestyle: Dining Issue

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DINING ISSUECULTURE DINING ENTERTAINMENT FASHION FITNESS NIGHTLIFE

Charlotte EpiCentre • 704-716-WING • S. Charlotte Ayrsley Town Blvd. • 980-297-7000

hot wings. cold beer.

• Live Music Weekly

• 33 Wing Flavors

• 20 Beers on Tap

• TV’s EverywhereYou Look:

MLB • NBA • NHLPGA • FIFA

NFL • NCAA

Proud To Be In Charlotte Since 2003!

Proud To Be In Proud To Be In

• Live Music Weekly

• 33 Wing Flavors

• 20 Beers on Tap

• TV’s Everywhere

NE Charlotte - University 9539 Pinnacle Dr. • 704-708-WILD • www.w i l dw ingca fe. com

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OF COURSE WE HAVE "THE BEST WINGS SOUTH OF BUFFALO" IN 33 DIFFERENT FLAVORS, BUT THERE'S

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Check out our new menu! It's filled with all of your favorites plus a bevy of new goodies

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good times. live music!

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“Spring” into YoUr nEW HoME!

Hope all is well and everyone is enjoying the nice spring weather.

Now before you start turning the pages, I’m go-ing to be fair and give you this warning: if you’re not hungry now, you will be soon. This is our Din-ing Issue, and it is chock full some of the tastiest dessert places in Charlotte, the do’s and don’ts of grilling, as well as some great picnic ideas to feast upon. So enjoy!

After you have your fill, get out and be active. Elevate Lifestyle has part-nered with Wild Wing Café this year to help with their annual charity golf tournament at The Divide on Monday, May 10. Not a golfer? Then join Elevate Lifestyle and Paschal Promotions for our Queen City Mad-ness Dodge Ball Tournament on Saturday, May 15 at the Southend Field House.

No plans for Memorial Weekend? Come join us at Charlotte Motor Speedway during the Coca Cola 600 for the Ribba Ramma and the Na-tional Tailgate League Cornhole Tournament. If you want to participate, just email me at [email protected].

These and all of our events can be found online at www.ElevateLife-style.com and by signing up for our weekly event email blast.

Until next month,Steve Caldwell

publisher’s note

President & Editor in Chief:Steve Caldwell [email protected]

Assistant Editor:Edy Hinson

Creative Director:Greg Smith

Design & Production:Greenspon Advertising

Style EncounterPhotography Spread and Cover: Jim Merrill, JMT Photography, Make-Up and Hair: Kymm,

Wardrobe By: Revolution at EpiCentre, Styling By: Barone, Models: Kaitlyn, Jessica Schroeck, Jamel Jackson, and Michael Capella

Fashionable ServingPhotography Spread: Scott Phillips and Marianne Phillips, Exposed Image Photography,

Stylist: Craig Ross, Hair and Makeup: Elissa Clanton, Models: Monarch Talent; Ana Shaw, Jennifer Marcus, and Zanee Noble,

E Agency; Emma Hageman, Non-represented; Brian Cummings

Advertising, Sponsorship, and Website Sales GeneralAdvertising Sales Information:

Matthew Jenkins and Steve Caldwell

Contributing Writers: Culture Editor Laura Vossberg, Dining Editor Ryan Self, Entertainment Editor Denise Gregory, Fashion

Editor Debra Kennedy, Fitness Editor Monique Douglas; Christopher Goney, Ericka Foster, Heather Head, Sarah Coombes, Shannon Warren, Sophia Crittenden, Stephanie Pappas, and Steve Caldwell

Event, Article, and Website Photography:Eun Park, Lazyday.com, Mitchell Kearney, and Steve Caldwell

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COMING IN jUNE

HEALTH AND FITNESS ISSUE

CONTENTS24 Culture: Social Media World

28 Entertainment: Pooh Bear

32 Fashion: Summer Dining Guide

38 Fitness: Riding in Style

42 Style Encounter

52 Fashionable Serving

AROUND THE WORLD$10 Gets You A Selection of Beer and Dessert Pairings

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Wednesday, May 12th 7-10pmLimited Number Of Tickets AvailableBuy Yours Now At Bandtastic.com Portion Of Proceeds To Benefit

E l e v a t e L i f e s t y l e . c o m

DINING64 New on the Scene

70 Chef Academy

76 Grilling Out

84 Worlds of Flavor

84 Sweetest Places in Town

88 Baskets and Blankets

100 Paris Tattoos

restaurants are now creative personalities in the social media worldHello from Milwaukee! Some of you may know that my husband and I have recently moved up to the Midwest, coming back to my roots in Milwaukee. It was a fast move that we found out about shortly after our snazzy and creative columnist photos were taken for the April issue of Elevate Lifestyle.

It’s great to be back in the city, but we’re also missing Charlotte. I had to stop looking at the weather app on my iPhone to see that it was thirty degrees warmer in Charlotte. Weather aside, it is great to be closer to my family. We look forward to our life in the great north!

With my scene-change to Milwaukee but my lot as an Elevate columnist, I will be bringing you a twist with my culture column

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each month. I now work for Comet Branding, a branding, PR and so-cial media company, where I work creatively with social media every day. This was the logical next step for me, as Blue Wheel Photography gave me great experience in using social media as a marketing strategy.

Having been at Comet for a little over a month now, I’ve already learned many great new tactics for businesses to attract more clientele, focusing on restaurants specifical-ly. There are restaurants

in the Milwaukee area that have become nationally-known be-cause of what they’ve been doing with social media, and in a very short time.

With the EpiCentre’s ‘Alive at Five’ in full swing, restaurants should be taking advantage of crowds of people already gath-ered in the area on Thursday nights. Foursquare is a social media platform that can be downloaded to mobile devices that helps users ‘explore the city.’ Have Foursquare badges been created for users that attend Alive at Five? Is Alive at Five swarming every Thursday with at least 50 people checking in to receive the Foursquare swarm badge? Are restaurants within the EpiCentre awarding free appetizers to the Four-square Mayor?

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Foursquare has created a whole new outlook on the restaurant industry and how businesses are engaging customers with their brand. Foursquare users now com-pete for the number of times they visit a certain location, posting tips on what specific entrees others should try. Some restaurants are even offering specials exclusively to Foursquare users. Oh, and while all of this is happening, it’s free advertising to local businesses on Facebook and Twitter!

I’m excited about restaurants and businesses in Charlotte starting to take advantage of social media. There are endless opportunities to make your business stand apart from the rest. If you get the right people implement-ing these creative strategies and spreading your message, you’ll start to wonder what you ever did without social media.

If you have a favorite hotspot in Charlotte, and you’re excited about garnering it some attention, I would love to hear from you! Please follow me on Twitter (@LauraGainor) and let me know why you continually visit the restaurants you do. And when you visit Milwaukee, let me know and I’ll take you to the most well-known local restaurant on Twitter, @AJBombers. Happy Tweeting!

Laura Gainor, Culture Editor

pooh bearRaleigh’s own Pooh Bear is igniting some hype. Still unsigned but gaining notoriety, Pooh Bear has been making some headway and gaining airplay with his original sound, made exclusively for the ladies. He has won R&B competitions on Show Time at the Apollo (2008) and 106 and Park (2009), and made it into the second and third rounds of American Idol casting. His resumé includes having opened for artists such as Dougie Fresh, Lloyd, Plies and Dem Franchise Boys; and his single “Wanna Know You,” is now getting spins on numerous Carolina radio stations including WPEG 97.9, WQOK 97.5, WZFX 99.1 and WMNX 97.3.

Here’s Elevate’s exclusive:Elevate: How did you get started and what were your objectives in breaking into the music industry?

Pooh Bear: Initially, I started rapping at the age of 14. My producer told me that I sung better than I rap. And I can really rap -- I can freestyle really good. I then started working with a producer from Disturbing the Peace record label—Perfect Harmony. We started

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building on a concept: an album strictly for the ladies that discusses the heart of a woman. There were no sexual innuendos, pur-posely. We just wanted to construct a clean album that women could appreci-ate. That’s when we came up with the single, “Wanna Know You.” From there, we’ve been moving … stacking our resumé.

E: Have you been nomi-nated for any awards?

PB: I was nominated for five awards in the Caro-linas, and we’re bring-

ing home three of them. Last week, I was nominated in the Greensboro Underground Awards where I won the Best R&B Male Artist. I’ve been real blessed. I have a lot of big things going on right now. I am currently working with Dipset. We’re also working on getting signed with Palm Tree Entertainment. [Most recently I] did a song with Juelz Santana and Pretty Ricky.

E: Do you have upcoming shows?

PB: Yeah, actually I’ll open up for T-Pain in Atlanta in April. We have a tour where we do shows in South Carolina, North Carolina and Virginia.

E: What do you feel about North Carolina’s music climate?

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PB: North Carolina has a lot of untapped talent that’s been overlooked. There are a lot of platinum-selling [potentials].

E: Favorite Artists? What’s playing in your Ipod?

PB: Notorious B.I.G is my fa-vorite rapper. Favorite R&B group is Jagged Edge.

E: Where can fans reach you?

PB:Myspace.com/PoohBearOfficial; Facebook/OfficalPooh-Bear; Twitter.com/YoungPoohBear.

E: Do you play any other roles in the music industry?

PB: I have my own record la-bel—Wild Out Entertainment—where I have artists that I’m managing … and trying to lead in the right footsteps so they can make a positive impact in the music world. TopNotch En-tertainment directs our market-ing for all management artists.

Denise Gregory, Entertainment Editor

debra’s beautiful summer dining guideWith the excitement of the approaching summer season, one tends to makes vacation plans, step up the fitness routine, and pledge to spend more time with friends and family, which usually includes dining out. So in this spirit, I am going to recommend to you a few of my culinary favorites, as well as give you a some tips for adding that extra shot of fun that makes summer so amazing.

What is it that makes a restaurant good? I think most people would agree that the most important quality of a good restaurant is consistently good food. Of course, good service and good ambiance are important as well. But with so many great places to choose from, my picks in this article are the ones that bring more to the table than just good food and service. These spots will make you feel special the moment you walk into the door. The proceeding list will deliver you to destinations where you truly get the whole package, not just another dinner out. Here are my favorites for summer 2010.

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Del Frisco’sDel Frisco’s certainly has all the trappings of an exclusive private club: a beautiful staircase, rich dark wood, an impressive wine cellar and beauti-ful people everywhere. Southern hospitality, a relaxed dress code, and “local favorite” menu items that are priced under $20 make this estab-lishment a must-try for everyone this summer.

Yes, local celebrities and sports figures frequent Del Frisco’s, but from my personal experience, everyone is treated like a VIP. The atmosphere is relaxed, warm and personable. Dining at Del Frisco’s is just as com-fortable as having dinner in your own home, but with the added bonus of reliably outstanding food with prompt and friendly service.

My suggestion is to start off with their signature drink, The VIP, which is concocted with orange vodka and fresh Hawaiian Pineapple. From there, allow the friendly and knowledgeable staff to guide you through the menu suggestions. Then, one of the two full-time wine captains will visit your table to assist with any questions you may have about the extensive yet reasonably priced wine list. Del Frisco’s boasts a wine selection of more than 1,000 varietals and has been awarded the Wine Spectator’s Award of Excellence every year from 2000 to 2008.

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General Manager Rick Cheesman takes pride in this establishment and it shows. Guests leave feeling not only satisfied, but eager to return. You’ll find yourself planning your next visit as soon as you finish your last bite of dessert.

Debra’s Pick: Filet Mignon and Lemon Cake (fluffy layers with tangy lemon filling). • Happy Hour from 4:30 to 7:00 nightly with bar menu features half-price• VIP Wednesdays: All night long enjoy the V.I.P. Martini for only $6.95

Brio Tuscan Grille PiedmontThere is nothing more important in life than good food and good friends. The perfect way to combine the two is found at Brio Tuscan Grille, lo-

cated near Southpark Mall on Piedmont Row Drive. To find a restaurant that offers outstanding food, service, ambiance and entertainment can be quite the challenge. Brio delivers all of these es-sential elements and more! The Wednesday night band delights guests of all ages and backgrounds, from the 20-something Charlotteans

to the vacationing jetsetters. The dining room is filled with the aroma of garlic, basil and other savory selections that will evoke every sense in your body.

Overall, Brio can offer a great time to everyone! Book one of their private rooms for a large party of diners, or just drop in for a casual drink and munchies at the bar. Managing Partner Greg Roach certainly makes a name for himself with Brio Tuscan Grille.

Debra’s Pick: Shrimp and Scallop Linguine

• Wednesdays: $2 off martinis• Tuscan Taster Bar Menu: Monday through Friday 3 to 7 p.m. and 9 p.m. to close

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Eiffel Tower Restaurant, Las VegasTraveling to Vegas this summer? Just above the strip on the 11th floor of the Paris Las Vegas Eiffel Tower replica you will find the city’s premier French cuisine at the Eiffel Tower Restaurant.

You begin your culinary quest as you are whisked up to the restaurant in a glass elevator. As the doors open, you enter the kitchen of the Eiffel Tower Restaurant. Energy and activity abound in this kitchen, which is one of the finest in the city. You are then escorted into the dining room, where panoramic views of the city and exquisite cuisine take center-stage.

The glittering lights of the Las Vegas strip appear even more exciting in-side the Eiffel Tower Restaurant. Guests are enchanted by the spectacu-lar view of the glorious Bellagio Water Fountains from practically every table in the restaurant.

Each and every time I visit Vegas (at least twice a year), I dine at The Eiffel Tower Restaurant. The food is always amazing and the atmosphere is simply romantic. I have seen many marriage proposals at this restaurant, and while I’m not sure of the success rate, at least the ambiance is right.

The corner table at the end of the restaurant has the best view in all of Ve-gas. There is a good reason why world famous Chef JoHo’s Eiffel Tower Restaurant is regarded as the crown jewel in Paris Las Vegas’ collection of restaurants: it is simply the best.

Debra’s Pick: Surf and Turf

Now, it is up to you to take control of your summer and start to enjoy those things that bring you the most pleasure. I have recommended my favorite restaurants – now, all you need to do is call a friend and come join me!

Tune into Fox News Rising on Thursday, May 6 at 8:30 a.m. for my Moth-er’s Day Picks.

You can visit my Web site at www.debrakennedyshow.com or e-mail me at [email protected].

Until Next TimeDebra Kennedy

riding in styleWhen milestones are met, people find many different ways to celebrate their arrival. Romantic, sunny vacations; parties under the Las Vegas lights; Caribbean cruises complete with snorkeling getaways ... these are all ex-amples of how we pay tribute and give ourselves that theoretical “pat on the back.” For many of my friends and myself, 2010 marks a milestone: we’re reaching pivotal ages. Some of my friends are reaching the quarter-century mark, but most of us are turning 30. And while I’m a proponent of the obliga-tory birthday party celebration, some of my other girlfriends have different ways to celebrate.

Katie and I have been friends since college. And as all of us girls approach the big 3-0, she has been the only one who has welcomed the triple-decade mark with open arms. Rather than feeling as though it’s the end of her youth -- or the end of anything for that matter -- Katie welcomes 30 as a new begin-ning. And to celebrate and kick 30 in the butt, Katie is going to be strapping her butt into a Trek Madone 5.0 and will be cycling around the country in honor of her milestone.

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Now if you’re like me and your last interaction with a bicycle was barely reaching the pedals on your pink and purple Huffy in fourth grade, then you’re likely wondering what in the world a Trek Madone 5-point-whatever is. Well don’t worry about the details, but it is quite a nice bike. The good news is that you don’t have to be a cycle-expert to be able to get good exercise and have fun on a bike. I have learned a lot sitting in the stands listening to Katie do her research for her transcontinental bike tour. One of the most important tips Katie has taught me is to dress appropriately for comfort, and with flexibility in mind. I knew hardcore cyclists (i.e. those who celebrate 30

by biking the entire country) wore particular gear for optimum speed and performance, but Katie gave me some other fashion tips to help stay comfortable and have the ride of your life.

When planning to take up cycling, here are some fashion must-haves you will want to check into:

• Jersey tops: “Pearl Izumi” is a well-known cycling-wear manufacturer and an expensive yet good quality brand; Katie’s designer of choice. Online at www.PearlIzumi.com.• Shorts and/or tights• Gloves: These are mandatory for cold weather but also provide extra padding for your hands in moderate temperatures; help avoid hand callouses and can provide pain relief. Think of weightlifting gloves…• Socks: Do not skimp on socks! Wear a pair that breathes well, and fits your foot comfortably without rubbing your toes or ankle.• Knickers: These are intended to be worn during moderate climates in place of shorts or tights• Shoes: Go to a cycling store and get shoes specifically made for cycling. I learned from Katie that shoes should have stiff carbon soles.

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This and other tips can be found on her blog at http://blog-by-bike.blogspot.com.

To begin your search for some cy-cling fashions, there are several bike shops in Charlotte that can accom-modate your needs, whether you’re just enjoying the breeze around town or trekking across the country. Performance Bicycle is one of sever-al bike shops in the Charlotte area. With their inexpensive products and wide selection, they are definitely worth a venture. Other stores in our area are: • South Park Cycles • Ultimate Bicycle • Bike Line of Charlotte • Bicycle Sport

As the weather warms up and you dust off your bicycle saddles, be sure to visit your nearest bike shop and check out their fashionable and practical gear! Even if you’re not celebrating a milestone by doing a cycle-tour of the transconti-nental U.S., every girl could benefit from a bike ride and some cute new gear to go along with it. In the meantime, you can find me getting dolled up and ready for a night on the town with my girls. I’ll be pounding the pavement in my stilettos, grasping a martini (or two) in hand, ready to take on the world.

‘Til next time…Monique Douglas, Fitness Editor

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Location: Wild Wing Cafe @ EpiCentre

new restaurantsWell, March has come and gone, and we all know what that means: the cold days are most likely gone for good (at least for the season). And that means it’s time to escape our homes and enjoy patios and margaritas, rooftop decks and cold beers, and the subtle joys of warm days spent window shopping, that lead into early dinners in the new hot restaurants.

In case the winter freeze wasn’t a long enough hibernation away from the same old spots, we’ve been keeping an eye out for new places in town to grab dinner, drinks, or even better, some combination of both. And this brings us to our featured new spot of the month, Dressler’s in the Metropolitan.

For Huntersville residents who do their dining in the village of Birkdale, the name Dressler’s is nothing new. However, for many Charlotte resi-dents, Dressler’s is still a relatively undiscovered gem. Based on my experience there and the rave reviews from fellow diners, Dressler’s is going to be a new must-hit hot spot for drinks on the patio or, for those who saved their appetites, a world-class feast. Many folks con-sider the Met a “locals only” hotspot, but we found it to offer the best

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city skyline view and patio ambi-ance of any restaurant or bar in the area. Happy hour warriors will find couches outside that bask in the late afternoon sun before it sets over the city’s skyline; the seem-ingly endless drink menu means each round is sure to offer some-thing different and delicious; and dining room patrons enjoy the sub-dued mood and panoramic views. It being my job to report on the new spots in town, but not review the food and service, I’ll leave that area to another dining columnist. Let it suffice to say, however, that Dressler’s has those angles more

than covered as well. I have very rarely been so impressed by a dining experience.

Another new restaurant, Mason’s Uptown, may have slipped in unnoticed by many Charlotte residents. That’s because the propri-etors have filled the Uptown spot once occupied by Uno’s Chicago Grill. The folks in charge at Mason’s have overhauled the familiar Uno’s menu, adding fresh half-pound burgers among other new menu items. The bar has also seen a drastic overhaul from the usual corporate bar space to one featuring local beers on tap and a much homier, neighborhood pub feel.

The Deck is another usurper of spots, filling a slot on East Boule-vard most recently occupied by Rock N’ Lobster and, before that, Plan B. With its combination of fresh seafood dishes that veer into the California-Mexican territory and a rooftop deck (of course) that is built for summer, this restaurant figures to finally fill that spot for good. While the location is not perfect (I don’t envy any place right beside popular neighborhood hangout Lebowskis), here’s to hop-ing there’s room for both.

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Speaking of neighborhood hangouts, Ed’s Tavern has opened a new location in the heart of Elizabeth that reminds me of the popu-lar Hard Times restaurants up north. The new location is set in an Elizabeth house, complete with a fireplace, pool tables in the up-stairs bedrooms, and a front porch simply made for outside drink-ing. The house has been fit with downstairs and upstairs bars, but beyond that, a typical Friday night there feels like one hell of a great house party.

For those who are just looking for a great burger before heading out for the evening, The Burger Co. on Morehead offers an old school interior that is updated with modern burger recipes and a strong beer list. The stretch of Morehead west of I-77 is pretty be-reft of cool restaurants and bars, so the Burger Co. figures to have an instant local base of regulars.

Finally, the folks who brought you The Lodge and Las Ramblas will be opening the Icehouse, a new bar on South Boulevard in the spot the old South End Brewery used to call home. Details on this one are still forthcoming -- we popped in last week and found crews working around the clock to get everything ready for busi-ness. But knowing the folks who are running it, you can expect this place to be one of our hot new spots next month! Until then, have fun, be safe, and let us know what we’re missing!

Ryan Self, Dining Editor

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We have the hottest monthly culture, dining, entertainment, fashion, fitness, and nightlife publication to hit the streets of Charlotte, we host the largest variety of events than anyone else and we will soon have one kick ass new website! Now is your opportunity to come work for us, Elevate Lifestyle is look-ing for someone who: Has a proven sales history, ability to listen and comprehend clients needs, enjoys meeting lots of new people everyday, and likes making money while having fun.

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chef academy’s carissa st. aubin• Crave Dessert Bar’s Marketing and Social Events Coordinator• Chef Academy – Bravo TV Cast Member

Biography (according to Bravo TV):Recently married, Carissa St. Aubin and her husband Jason live in Charlotte, North Carolina with their two Boston terriers, Loki and Luna. Carissa recently joined the team at Crave Dessert Bar as their Market-ing and Social Events Coordinator. In her free time, she also manages her own online vintage clothing store, RetrosexualVintage.com. She is a recent graduate of The Novelli Academy as part of Bravo’s culinary reality television show “Chef Academy,” where she trained under multi-Michelin starred chef Jean Christophe Novelli.

Questions for a follow-up piece on Carissa’s experience at Chef No-velli’s “Chef Academy:”

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Elevate: You are a career-passionate young woman -- so what set ablaze your love for culinary arts? In addition, what initiated the focus toward baking and pastries in particular?

Carissa: Actually, my whole culinary adventure took off when my future mother-in-law told me that I’d never get the family diamond if I didn’t learn how to cook. Needless to say, I picked up my spatula and never looked back.

E: Was your passion for cooking a hobby turned profession? If so, who did you train under?

C: It was basically a hobby turned hobby! For as much as I love cooking, I don’t think I could ever do it professionally. The fast pace of a professional kitchen makes my heart race. I’d rather do the eating.

E: Is there something that is uniquely your own that you embrace while cooking? I.E. singing or dancing?

C: Embarrassingly enough, I do both. I sing, I dance, I talk to my food ... I’m fairly cartoonish in the kitchen. Cooking is all about expressing yourself, and unfortunately I express and embarrass myself! But hey, as long as the food tastes good in the end, I’m happy.

E: What inspired you to take part in one of Charlotte’s best dessert bars, Crave?

C: I have a background in event planning and a sweet tooth the size of Texas, so being the Marketing and Social Events Coordina-tor for Crave Dessert Bar is a perfect fit. Me and this job pretty much go together like peanut butter and chocolate.

E: Do you have a signature creation at Crave Dessert Bar? If not, what is your favorite dish off the menu?

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C: While I’m at Crave I leave all the cooking to Troy Osner, whom I have dubbed our “Sultan of Sweets.” He’s such a talented chef, and his Peach Crisp will make your taste buds swoon. After my brief stint in a kitchen, I think I’ll leave all the cooking to Troy!

E: You mentioned earlier that you had the esteemed opportunity to train under Chef Jean Christophe Novelli, world-renowned Michelin chef, while taking part in Bravo TV’s docu-series “Chef Academy?”

C: Yes, it was the experience of a lifetime. I’m pretty sure I gained a good ten pounds eating all of our “class work” on the show. Chef Novelli was a complete goofball at times too, so it was educational and highly entertaining.

E: While participating in “Chef Academy,” you were personally selected by Chef Novelli and Mr. Kitchen based solely on your ability to prepare a simple egg. Therefore, please educate readers about your world-class prepared egg, as it granted you admittance onto the show.

C: Let’s just say that an omelet is not my forté. I smelled like burnt garlic for a good day or so afterward. I think my willingness to learn far outweighed my egg-cooking abilities.

E: What was the favorite dish you created while on the show, and have you continued to make it?

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C: Bread, bread and more bread! I can’t begin to express how easy it is, and far more delicious, to make it at home. It’s such a simple process, and it’s so fun to experiment with.

E: Have you incorporated any of the recipes you learned while on Chef’s Academy into Crave Dessert Bar?

C: Not yet, but I’m still trying to get everyone to try my bacon éclairs. They’re a favorite amongst my friends, and my husband constantly craves them! Never underestimate the power of bacon and chocolate.

E: While on the show, you and fellow teammate and friend Kup decided to get tattoos together of “Novelli’s Academy.” What inspired you to record your experience at the Chef Academy in this way?

C: It was a once-in-a-lifetime experience that I dove into whole-hearted-ly, so I decided to make the most of it and live adventurously. My tattoo says “bonne vivante,” which translates into “one who lives the good life,” or an epicurean. It reminds me on a daily basis to drink good wine, eat good food and keep good company.

E: Have you continued to keep in touch with your teammates and have they had the opportunity to dine at Crave?

C: Sarah was actually one of my bridesmaids at my wedding. We be-came very, very close, and although she hasn’t gotten the chance to dine at Crave, she gets to hear me brag about all of the delectable dish-es that I get to sample on a daily basis. Kup and I have also remained friends, and I keep nagging him to come down and share a hookah with me as well.

E: Charlotte is a city full of students training in the area of culinary arts. Did you learn any philosophies from the chefs at “Novelli’s Academy” that would be beneficial to fellow culinary arts students?

C: There is one lesson that I learned that will stick with me forever: Don’t bang the meringue!

Heather Head

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grilling outIt’s that time of year again: the smells of blooming daffodils, fresh cut grass and smoldering steaks on the grill certainly say ‘Spring is in the air.’ And what’s not to love about outdoor gatherings with friends, showing off your skills on your new high-tech Master Forge. In this weather it’s ‘Goodbye Kitchen,’ and ‘Hello Outdoor Grilling!’ This column is here to help you bring together a success-ful spring gathering with top secret sauces we love, the do’s and don’ts of grilling out, and the must-have tools every outdoor chef needs to succeed.

When it comes to a good down-home grilling session, it’s more than the charcoal used or even the fancy gas grills, but it’s the sauce that calls all the shots. North Carolina is known for its blends of ketchup, vinegar, sugar, and pepper flakes to spice up the main course. Commonly referred to as the “secret sauce,” this is the ingredient that can turn any beginner into the master of his/her grill.

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So you want to be let in on North Carolina’s secret recipe? Well hear you have it: apple cider vinegar, ketchup, brown sugar, garlic powder, crushed red pepper, ground black pep-per and ground cloves. Now that’s one concoction that will be a sure-fire winner amongst your friends!

But if making your own sauce seems a bit over the top, then try some of these highly recommended barbecue sauces that are the perfect complement to any meat or veggie you plan to grill. Big Billy Barbecue Sauce is noted for its balance of sweet and vinegar. The spiciness is not too overwhelming but the heat does build as you continue to eat the sauce. However, if you’re looking for that down home favorite that everyone

loves, look no further than Sweet Baby Rays. They have an assortment of flavors to satisfy your taste for barbeque. One of the most popular flavors is Honey Chipotle, which has a smoky and sweet aroma with hints of garlic, onions and a little bit of vinegar. But if these sauces aren’t enough for your pal-ate, then there is one sauce that will outdo them all. If you’re up for something different and all-natural then we suggest Smokin’ Willie’s Shanghai Style Barbecue Sauce. If you en-

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joy Asian-style soy sauce, then you will get a kick out of Smokin Willie’s. Their all-natural sauce contains no high-fructose corn syrup, no preservatives and no MSG. So for all you organic lov-ers out there, hope has come in a small bottle to save your grilling desires. This sauce is not your typical thin-based soy sauce, but is thick and rich, which sticks to your meat and not to your grill.

Speaking of grills, let’s talk about the tools you should use when preparing an outdoor meal. There are two different types of grills, built-in or free-standing. Built-in grills are those that are fitted into a cabinet and finished with either rocks or tile. For those of us who enjoy outdoor living and understand the responsibilities of maintaining an outdoor kitchen, a built-in grill is a good option. However, if you’re someone who is looking for more flexibility with your outdoor entertaining op-tions, a good free-standing grill might be better. Once you’ve chosen built-in or free-standing, your next decision to make is whether you will go charcoal or gas-powered. Keep in mind that charcoal grills produce a smokier flavor, while gas grills are more subtle-flavor based. The choice is yours: which one best suits your taste buds? Remember, even if you go for a gas grill, there are always smoky rubs and marinades you can add to your meat to give it a smoked-out flavor.

How often you grill out and the quantity of what you grill will affect what you should purchase. If you are looking for some-thing portable and compact to meet the needs of your family,

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then a charcoal grill like a hibachi would do. If you like enter-taining at home and are looking to do so all year round, then the better option for you would likely be a gas grill. Gas grills are becoming more popular and are very sophisticated. They can be costly, but can be viewed as an investment that you will love, and you will love watching your friends and family enjoy as well.

Apart from choosing the No. 1 tool (which is the grill), there are a few more tools that are needed to complete your grill-ing process. First of all, your utensils should all be metal and long-handed, with wooden handles. Tongs, spatulas and basting brushes are good ones to have on-hand. A meat ther-mometer is recommended, but not necessary. It will help you keep track of the doneness of all your meats, and make sure they get cooked exactly to your specifications. And for safety, al-

ways keep heavy-duty mitts on-hand to protect yourself from burns. If you’re using a charcoal grill, be sure to use a metal or aluminum pan to prevent flare-ups on the grill, and also to catch those juices that can be used in the sauce. Hinged metal baskets are needed to grill delicate foods like fish, vegetables and other small foods.

Now that you have your sauce, your grill and your tools, here are a few do’s and don’ts to save you from any blunders while on the grill.

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DO … clean your grill. If you didn’t buy a new grill and you’re using the grill that has the flavors of yesteryear stuck to it, then it’s time for a fresh new flavor. It is recommended that you clean your grill after each session, which will save you from hot dogs tasting like fish and vice versa.

DO … use cooking sprays. Before you begin, spray your cook-ing area with a non-stick spray that will prevent your meat from sticking to the grill. You don’t want to lose all the succulent juices and flavors by tearing meat on the grill. To remove the risk of drying your meat out, spray first before you turn on the grill or start the fire.

DO … marinate but DON’T over-do it. Marinating before you cook will add flavor, but covering your meat with barbecue sauce just before cooking will dry it out and even cause it to burn. If you forget to marinate, you can always add light sea-soning right before hitting the grill.

DON’T … place food on the barbecue until the temperature is right. The rising and falling temperature can cause your food to dry out or burn. If you’re using charcoal, make sure the coals are completely gray before adding your meat to the grill.

DON’T … poke your meat while it’s cooking. Holes in your food cause the juices to flow out into the bottom of the grill, making your finished product dry and unappealing. This also causes more work for you when it’s time to clean up.

DON’T … lift the lid. I know you’re starving and you want to know if it’s done yet, but this only makes for longer cooking time. Only lift the lid when you are turning or determining if it’s at its final stage of doneness. No checking every five minutes!

Sophia Crittenden Gaither

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worlds of flavor, down the street!It’s happened to every foodie, hasn’t it? The new issue of your favorite cooking magazine shows up in the mailbox, and the recipe on the cover looks so delicious that you absolutely cannot wait to break out the apron and get cooking.

But alas, being a fancy cooking magazine, there is some exotic ingredient in the recipe. And you have no idea where to begin look-ing for it.

Once upon a time in Charlotte, you might have been stuck with just a couple of options, none of which were known for their huge se-lections of specialized ingredients. Now, however, like many south-ern cities with burgeoning international populations, our options have opened up and savvy food-seekers can find pretty much any ingredient needed, no matter how unattainable it may have once been.

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If it’s Latin cuisine you crave, Compare Foods is there for you! With five stores in Charlotte, Compare Foods of-fers a great selection of Mexican, Caribbean and South American ingredients and delica-cies. When you walk into Compare Foods, it’s just like an American grocery store, only cooler. Signs and announcements in English and Spanish re-mind you that you’re on a quest – you’re having an experience.

Spacious, well-lit and well-signed, Compare Foods may not feel like an authentic “ethnic” market, but it is comprehensive, affordable and caters to a diverse pool of shoopers.When you embark on your adventure at Compare Foods, you’ll see not only typical grocery store fare, but also bins overflowing with chiles, fresh and dried: jalapenos, serranos, guajillos and anchos. Sometimes the names can be confusing, because they can be called something different when they’re fresh (jalapeno) or dried (chipotle). But if you get confused, feel free to ask a staff member or a fellow shopper – people are friendly and very willing to help us newbies!

In addition to the wide variety of chiles, you’ll also find tomatil-los, banana leaves, yucca and salted fish. And of course let’s not forget the spices -- anything you need to make a Latin dish

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is here! So whether you’re looking for chiles (please don’t call them peppers!), chayotes or tomatillas, Compare Foods is a great place to start your quest and expand your culinary horizons!

If it’s Asian ingredients you’re looking for, try the Overseas Food Market at 4603 South Boulevard. No matter what it is you seek, the staff is happy to help you find it. From large bags of rice, coco-nut milk, bamboo shoots and sweet chile sauce to ox tail, pig heart or chicken feet, Overseas Food Market has it all – and cheap! Most shoppers report buying more exotic ingredients, yet spend-ing about half of what they would have at a big food store. I also recommend bringing your own bags, and dedicating some time to their aisle of noodles, which is inhabited by every noodle imagin-able!

For Indian ingredients, check out Payal Indian Market. Small but well-stocked, the fruits and veggies are authentic and fresh, the spices are plentiful, and the prices are very affordable! Located at 6400 Old Pineville Road, Payal Indian Market is reliable and ac-cessible. If you’re not terribly familiar with Indian cuisine, the staff is very willing to help you find what you need – or you can always go with a more experienced friend to help guide you through the maze of Indian spices!

We’re lucky in the Queen City to have such diversity and easy ac-cess to beautiful, affordable, international ingredients. We have no excuses for boring dinners any longer! Grab your spoon, grab your apron, and explore all the possibilities that await you out there!

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sweetest places in townIt’s no secret that Charlotte has gotten a lot sweeter, and it’s not be-cause the residents are changing their attitudes (we’re sweet enough already); but rather, because dessert bars have been growing in popu-larity. Some places have been here for years, while others have just opened. Whether new or old, it is certainly now true that Charlotte has enough dessert bars to cause any candy-holic to give up on rehab. With sweet spots like CRAVE, Amelie’s Bakery, the Big View Diner, the Blushing Bakeshop and Mama Ann’s Downhome Desserts, the Queen City offers many places to please your palate with something sweet.

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CRAVE DESSERT BARCraveDessertBar.com500 W. Fifth St., Charlotte, NC 28202 (704) 335-0588

CRAVE is an open, warm space with seating that invites guests to unwind and indulge in sinful sweets. The mosaic-tiled bar, illumi-nated in a sexy, intelligent glow gives the scene an artsy, modern appearance.

And while CRAVE certainly offers a seductive-enough atmosphere to cap a romantic date, it is also a sweet spot for relaxing with a group of friends. In fact, some of the desserts seem to be de-signed with groups in mind. The smores platter, for example, of-fers a mini-campfire for multiple guests to roast marshmallows and melt chocolate. But if you’re like me and you get a little selfish with your sweets, there are plen-ty of individual desserts to enjoy as well. Cupcakes, cheesecakes and layer cakes litter the menu,

while speciality items such as the Le Créme (créme brulee with passion fruit créme and mango sorbet) and the Julia’s Child (choc-olate mousse accented with raspberry sorbet) are also must-trys.

And as if CRAVE wasn’t already tempting enough, their monthly features are sure to lure in new guests and make them repeat customers. Some examples of past monthly features include the Milk Chocolate Peanut Butter Double Decker (March), and the Raspberry Lemon Double Decker (February). Make mine a double, please!

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Amelie’s: A French Bakery & CaféAmeliesFrenchBakery.com2424 N. Davidson St., Charlotte, NC 28205, (704) 376-1781

Amelie’s French Bakery offers a classy Parisian atmosphere in the NoDa art district of Charlotte, at any hour of the day, any day of the week. Vive la Boulangerie! (Long live the bakery!) Unique decor includes the Mona Lisa with sunglasses and the map of Paris that reads, “You are here ... well, sort of.”

But there’s much more to see, and while you’re gazing at the in-teresting décor, you can enjoy some of the best French desserts in Charlotte; such as napoleons, éclairs, cream puffs, chocolate croissants and fresh fruit danishes.

Of course, Amelie’s offers cakes and tarts, too! Tart selections range from Tart au Fromage to Chocolate Pistachio, and some of the tempting cake flavors include vanilla, chocolate and lemon, with fillings ranging from chocolate raspberry to pistachio to key lime. These fine and tasty selections are sure to leave anyone saying, let them eat cake!

The Big View Diner BigViewDiner.com16637 Lancaster Highway, Charlotte, NC 28277(704) 544-0313

Looking for a place to get baked? The Big View Diner has what you’re looking for. A recreational ‘50s diner, Big View is decorated with retro booths, classic car paintings, and a ‘50s countertop bar. Yet, this modern diner has added a little something extra -- a bake shop!

Some of the diner’s signature sweets include the “Soon to be Fa-mous” banana crème pie, “Better than Grandma’s” carrot cake, cannolis, eclairs and many other indulging desserts.

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But then there’s the Triple D. The Triple D is a chocolate cake with bananas, nuts, cherries, caramel, whipped cream and every flavor of ice cream. And if you can finish it, you’ll get it for free -- who knew a challenge could taste so good? And since it’s a diner, milkshakes are a must-have, right? Of course! But there are more than your classic strawberry, chocolate and vanilla shakes here (although they have those too). New fla-vors include toasted coconut, apple pie, chocolate-covered straw-berry, and peanut butter banana -- gee whiz, that’s swell!

The Blushing BakeshopTheBlushingBakeshop.com14825 Ballantyne Village Way, Charlotte, NC 28277(704) 369-5800

The Blushing Bakeshop looks like a fashionable boutique, but with desserts instead of dresses. The blushing pink walls, the creamy white backdrop, and the photographs of fashionistas and high-heels are enough to remind anyone of a Vogue fashion spread.

And the models of this bakeshop (the cupcakes) are so fabulously dressed, they even have their own names -- from Sarah to Nicole, each treat is tempting in her own right. The Sarah is a dark choco-late cupcake, with a dark chocolate and raspberry ganache filling, chocolate buttercream frosting and raspberry drizzle. Other deli-cious cupcakes include the Bella Lucia (vanilla cupcake with strac-ciatella buttercream and Nutella center) and the Nicole (chocolate cake with mocha buttercream).

On Tuesdays, cupcakes are only $2 each, which means more bake for your buck! But Thursdays are tempting too, as the folks at Blushing feature a special “adult” selection. Every week, the bakeshop features a different flavor like Irish Car Bomb, Sweet Potato Bourbon, Limoncello Martini, White Russian, and Coin-treau. Thursdays at The Blushing Bakeshop certainly give a whole new meaning to Cake-a-holic!

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Mama Ann’s Down Home DessertsMamaAnnsDesserts.com5401 S. Boulevard, Suite A #153, Charlotte, NC 28217(980) 721-7552

Remember coming home for the holidays, spending time with fam-ily and friends, and indulging in good ole southern treats? Mama Ann’s Down Home Desserts rec-reates those moments with their made-from-scratch Southern des-serts made by, well, a close-knit family!

Angela Lindsay Hilst told me that her mother, Annie Lindsay, has been making desserts for as long as she could remember. “Then I caught the bug, too,” she said. “So, finally in 2009, I decided to try and broaden our business and make us more established in the Charlotte community.”

And now the mother-daughter business team lures in customers with the tempting aroma of Sweet Potato Pie and Rum Cake, fill-ing South Boulevard with the aromatic pleasures of Grandma’s kitchen. Guests come from near and far for a taste of good home-style baking -- “like Grandma used to make!”

Other damn-good, I mean, down-home desserts include the Six Flavor Pound Cake, German Chocolate Cake, Red Velvet Cake, and Pineapple Upside Down Cake. Mama Ann’s kitchen features desserts that, as Angela says, you would expect to find in the house around Thanksgiving or Christmas – and who says you can’t have Christmas all year long?

Now that I’ve enjoyed the sweetest parts of Charlotte, I’ll have to head to the gym. Oh, who am I kidding? I’ll only end up right by the desserts again!

Sarah Coombes

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baskets and blanketsNow that spring is finally here, it’s time to get out and enjoy the sun-shine and fresh air! There is no better way to invite the long days and warm weather than to take a picnic (it’s even better when you’re playing hooky). Picnics let you hang out with friends and loved ones away from distractions like work, TV and the Internet. You might even want to (gasp!) leave your cell in the trunk for a few hours. Long gone are the days when picnics were just fried chicken and macaroni salad. Here are a few picnic tips and ideas that you can use whether you want to get out with friends, with the fam or with your boo.

Location, Location, LocationYou can head to a local park, or even your backyard (the bathroom is only a hop, skip and a jump away) for a picnic. All you need is a place that is safe – away from the road and wild animals – and comfortable. It can’t hurt to scope out your location ahead of time, especially if your plan is to impress a special someone. Stop by at the time of day you plan to picnic to get a feel for who else likes to come around at that time. If you are bringing the kids, be sure you pick a place that is kid-friendly. On the other hand, if your plan is to make kids, you might want to pick somewhere that is out of the way. If you do decide to pick a

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public picnic area, keep in mind that some places might be strict about alcoholic beverages.

Don’t spoil the fun before it gets startedFollow these tips to keep food fresh and safe: • Put colder foods on the bottom of the cooler to keep them cold longer.• To prevent cross contamination, pack all foods in air tight bags or sealed plastic containers.• Freeze water bottles and use instead of ice.• Keep perishable foods in your cooler until just before serving.

A Few Picnic IdeasGirls Day Grab your girls, a bottle or two of a nice white (or if you have to get back to work, fresh squeezed lemonade) and your favorite blan-ket. The slacker in the group (there is always one) can stop at her favorite specialty shop and pick up her favorite cheese and crack-ers to share – English Cheddar and Point Reyes Blue cheeses pair great with zinfandel . The planner in the group will no doubt want to bring her own homemade recipe. Guacamole-stuffed dev-iled eggs provide a new twist on an old classic. Now is the time to catch up on boyfriends and husbands (old and new), work, fash-ion and of course, whether Gossip Girl’s Blair and Chuck will stay together.

Romantic PicnicRoses, red wine and chocolate. Let the sunset or the starry night sky be the backdrop as you make your move. Pack your favorite red in a wine-ready picnic basket. Most totes hold at least one bottle of wine, two wine glasses, a stopper and a corkscrew. Stud-ies have shown that chocolate produces the same hormones as, ahem, other amorphous activities, so do yourself a favor and along the way, pick up an assortment of delectable chocolates. Instead of bringing along that ratty old sheet that you’ve had in your trunk since the Dave Matthews concert, pick a sheet with a high thread

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count that is luxurious to lie back on. If you are feel-ing ambitious and want to impress your date with your culinary skills, pack a cooler full of meats and fresh vegetables and find a picnic area with a grill.

Kids’ Day OutKids were made for the out-side. They get to burn off all of that kid energy by run-ning around. Don’t forget to bring games, toys or even kites to keep them happily occupied. When they are

tuckered out, feed them a healthy lunch consisting of a turkey sandwich, an apple and their favorite drink. Or give them a treat. You CAN get pizza delivered to a park.

Lastly, even if you’ve donned a graduation cap but you are still a kid at heart, no worries. Grab your friends, your cooler and head to the nearest picnic table. Don’t be afraid to get into a game of frisbee, kickball, or even hide and seek. Go for some “grown-up” sandwiches from your favorite sub shop along with a couple gal-lons of sweet tea, and revisit your childhood.

Don’t forgetFor any picnic, there are a few things you will regret not having: sunscreen, bug spray and an umbrella. Don’t forget the napkins and/or hand wipes, garbage bags and silverware. If you plan to cook on-site, make sure you pack additional clean plates. Impress your date with a first aid kit, a cutting board and a plastic tarp, just in case there is soggy ground.

Ericka Foster

parris tattoos - paris pieridesWho is Paris Pierides?

Elevate: You previously worked and resided in Nicosia, Cyprus. Why did you choose Charlotte, North Carolina as your new home and place of work?

Paris Pierides: Well, I was born in Zambia, Central Africa of Greek heritage, which is why I ended up in Cyprus. I grew up in South Africa, though. After my father passed away I studied in New York at Parsons School Of Design, majoring in Illustration and Animation. I totally loved New York, bustling with activity: the galleries, cafés, bars, clubs ... just so much going on. So New York was really where I wanted to be, mainly due to the arts that used to be there. The 9/11 attacks have seriously altered New York, and the arts scene is not what it used to be. The city will need many years to recover. But, I always wanted to come back to America, especially when I started tattooing. My inner soul felt an incredibly strong attraction to American people and the tattoo culture. When I won at the New York Tattoo Convention I also developed a fan base there.

The biggest award [I have received] is the EB1 Visa for Extraordinary Outstanding Artistic Ability: an award given to the most talented artists in the world. Recipients of Academy awards and Nobel prizes typically qualify for this award. It is the highest achievement award from the United States, allowing me to live and work in America permanently. When I won this I had to decide where to move. New York was no longer the place for me, and I saw that Charlotte was the second biggest banking sector in the United States. A lot of my customers in Europe are bankers, so this kind of made sense. Plus, Charlotte rated highly in an Internet search I did regarding the best places to live in America.

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E: When did you first realize you wanted to become a tattoo artist?P: I must have been a teenager -- around 19 -- although I said it since I was a kid. My father had an employee, Derek, who had many tattoos; and from a very young age I had the secret desire to become a tattoo artist. The time [I spent] in America when I was 19 made me think about it most seriously, after I saw tattoos done on a guy from West Hempstead. The guy was working at a pet shop in Union Square in New York, and that day at the pet store was when I decided this was what I wanted to do. After seeing artistic tattooing for the first time in my life, I just fell in love with the whole idea.

E: Your designs are unique -- do you have someone or something you can credit to the inspiration of your work?P: I really loved the fantasy art of Frank Frazetta, the Eerie Comics, Vampirella Comics, Chris Achilleos, Roger Dean, Boris Vallejo, Richard Corbin and Jim Burns. [When] I was a student at art college these artists inspired me heavily, and still do.

E: As a world renowned artist, what are some of the awards you have received for your abilities?P: In 1997, [I won] Best Male Individual at The Dunstable Tattoo Expo in the United Kingdom, one of the world’s best conventions. The other is the New York City Tattoo Convention, where I won [several] times. The very biggest award is that EB1 from the United States government. I also won eight years consecutively for doing the artwork for a hotel In Cyprus called ‘Nereus,’ which was recognized as Best Decorated Hotel.

E: Besides being a tattoo artist, do you have other hobbies or interests?P: I love stereophonic systems. I was into Quad electrostatic speakers -- the ESL 57s -- stacked with modifications. Quad amplification and high-end turn-table and CD players. I also love home cinemas with projectors. I have had several over the years. I am looking at new stereo systems to swap out my stuff in America, since I left the Quads in Cyprus.

E: What are some of your favorite styles or genres of tattooing? P: I love ‘fantasy’ style: comic book and cartoons. In the more recent years I have started doing a lot of black and gray Asian-style tattooing, which I adore: big waves, clouds, cherry blossoms and peonies with wind bars. I do a Japa-nese Fusion style of tattooing.

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E: Are there any tattoo artists who you ad-mire?P: Filip Leu from Switzerland; Shige from Japan; Adrian Lee from America; Petros from Cyprus; Kosta from Greece; Luba from Turkey; and Nikko Hurtado, Brandon Bond, Paul Acker and Kore Flamo, all in America.

E: Tattoos were once considered taboo. In today’s society, do you believe it has be-come more acceptable? How and why?P: Yes it has, due to the TV shows, really. “Miami Ink” and the “L.A. Ink” shows have taken tattooing into every living room and made it mainstream and very acceptable.

E: What are some of your personal mottos or beliefs?P: Well the one I say is, “I am only as good as my last tattoo.”

E: What are some words of inspiration or en-couragement you would like to give to those who desire to become tattoo artists? P: Put together a very strong portfolio and respect the art, since tattooing is permanent. One must put their best foot forward. Find someone to apprentice you.

E: Where is your place of business and how can future tattoo recipients contact you?P: My shop is located at 1820 South Blvd., Unit 102, in Charlotte. It’s next to the Sun-set Club, opposite Liberty Restaurant, and below Tutto Mondo and Pewter Rose Res-taurant. The telephone number is 704-910-1929.

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