Ballantyne Magazine

FALL 2016

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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Above Left: Chef Mark Jensen uses the Argentinian smoke oven at Middle Fork Kitchen Bar. Pork belly (left) is a popular dish. Above Right: Buffalo Trace makes bourbon at its distillery west of Lexington. TK-12 ADMISSIONS OPEN HOUSES OCT. 20 (7 PM) | NOV. 4 (9:30 AM) | NOV. 5 (9:30 AM) Covenant Day is a TK-12 Christ-centered, college preparatory school. www.covenantday.org/openhouse / 704-847-2385 Join us for a private tour and see what's new at Covenant Day! new at Covenant Day! Jensen has parlayed his food-truck chops into Middle Fork Kitchen Bar, recently named to the Top 100 Restaurants on Open Table. To hobnob with the horsey set, book a reservation at Dudley's Photo courtesyof Buffalo Trace Distillery Photo by Kirk Schlea, courtesy of VisitLEX include Lockbox at 21c Museum Hotel, where chef Jonathan Searle puts Kentucky twists on dishes that recall Southern picnics. In the up-and-coming Pepper district, site of a former distillery, chef Mark BALLANTYNE MAGAZINE 91 FALL 2016

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