Not only does Rochelle Baxter’s family ties stretch overseas, but her childhood and school years moved her through Chapel Hill, Durham, and Winston-Salem, before landing in Charlotte. Still, while her culinary inspirations may be far-flung, the food she stocks at Vin Master celebrates the Carolinas’ own variety of flavors.
PCG Member Profile
At first impression, PCG Member farmer Brad Todd recalls illustrations of ancient Vikings: tall and rugged, with a lush beard, long blond hair pulled tightly back, and a piercing gaze. Inside Lucky Clays’ sunlit greenhouse in Norwood, 40 miles east of Charlotte, clear water flows …
For the past year and a half, Abby Wyatt, Market Manager for the Davidson Farmers’ Market, has coordinated the chaos, deploying volunteers, chefs, and vendors in a continuing initiative to get local ingredients into residents’ kitchens.
Anyone spending time in The South learns that New Yorkers hold a special place in the Damn Yankee hierarchy. Then there are Yankees like Tim Grandinetti, who remind us of the pitfalls of stereotyping. The chef at Winston-Salem’s Spring House Restaurant Kitchen & Bar moved to the area ten years ago, and couldn’t sound more appreciative of his new southern home.
Joy Turner has worked with some of the most lauded chefs in Charlotte. She now carries double titles of Catering Director and Head Catering Chef at Project 658. But ask her what she does for a living, Turner’s first response is “the farmer’s wife.”
Chef Geoff may go by his first name around here, but Bragg is all business when it comes to preparing students at the Community Culinary School of Charlotte for real life in the hospitality industry. As supervisor of the in-house café, he leads students through breakfast and lunch service and preparing heat-and-eat takeaway meals.
On a small road off Route 160, the greenhouses of Tega Hills Farm huddle amidst orange construction barrels and the onslaught of a new housing development across the street. Here Mindy Robinson shows off a few of the nine varieties of lettuce upon which she and husband Mark have built a reputation.
While he will never shake the French soil from his soul, his new love of the Panthers and efforts to foster the next generation of local chefs make it clear that Chef Charles Sémail’s Carolina roots have grown deep and strong.
Townes Mozer has had a rough weekend. On this Monday afternoon in mid-September his usually forceful gaze is a bit hazy, his green eyes red-rimmed. Inside the cavernous taproom of Lenny Boy’s new South Tryon location, the Charlottte native sits at the long shiny bar and rubs his stubbled face. He’s trying to recall specific dates from his career, emerging from pizza-chomping college student to the Queen City’s king of kombucha.
Cheese changed Randy Fisher’s business. While he grew up on Cackleberry Farm, overflown by incoming flights to the Concord Airport, he went out and saw the world before settling back down to the family trade. He estimates he is the 8th generation of farming Fishers in the area, having inherited the place from his father.