Ballantyne Magazine

SPRING 2013

Ballantyne Magazine covers news, events, real estate, restaurants, shopping, health, schools and business in the upscale Ballantyne Area of Charlotte, NC.

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also creating weekly features comprised of 100 percent local ingredients that will vary with market availability. At Gallery Restaurant, executive chef Tim Toohey and chef de cuisine J. Kelly Morrow bring their talents to a menu that���s always inventive and evolving. Prior to cooking at The Ballantyne Hotel & Lodge locale, they each studied and cooked in kitchens around the world. i m p r o v i n g f i n e h o m e s Unlike chefs at hotels who must adhere to menus devised by offsite managers, the pair have the freedom and flexibility to develop their own menus and to select the best locally available ingredients at the height of the season. Embracing change, they develop ���adventure menus��� 704-236-8311 | witwoodbuilders.com for diners eager to sample a SPRING 20 1 3 BALLANTYNE MAGAZINE 69

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