Ballantyne Magazine

WINTER 2016-2017

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

Issue link: http://ballantynemagazine.epubxp.com/i/754665

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BALLANTYNE | fab fare Custom Menus As a native New Yorker and veteran of the restaurant trade, Brendan Treyball knows all about pizza and the quirks of mobile cookery. The personable chef says, "There's a fine line between a perfectly cooked pizza and a fireball." (Not to worry — Treyball and Big Red have produced as many as 200 pizzas in an hour without incident.) More than 50 rigs are listed on the Charlotte Food Truck Association's website. Big Red is different than most in that it's not a vending truck that parks on city streets to sell to passersby. But that's not to imply Big Red is hard to find: It's a familiar fixture at neighborhood block parties as well as golf outings at Piper Glen and The Ballantyne Hotel & Lodge. One of the Carolina Panthers booked Big Red for a private party. So did the Symphony Guild of Charlotte during its "Heart of the Home Kitchen Tour" in fall 2016 (see page 94). Couples have even turned to Big Red to cater their weddings. It's just another of the many ways that True Crafted Pizza really delivers. True Crafted Pizza Monday-Thursday 11 a.m. to 9 p.m. Friday-Saturday 11 a.m. to 10:30 p.m. S unday 11 a.m. to 8:30 p.m. 7828 Rea Road, Suite F Charlotte, N.C. 28277 704-543-8783 www.truepizza.com The signature prosciutto di Parma pizza is grilled with tangy arugula, fig preserves, balsamic glaze, and topped with Asiago and Parmesan cheeses. Chef Brendan Treyball travels with Big Red to cook pizza and other dishes. 54 BALLANTYNE MAGAZINE WINTER 2016-2017

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