Ballantyne Magazine

WINTER 2017-2018

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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E D I T O R ' S L E T T E R Breaking Bread Hospitality, cuisine enhance destinations near and far New Year, New Website In the coming months, we look forward to sharing with you our new, dynamic website at www.ballantynemagazine.com. Details coming soon! M y family and I were treated to elaborate, home-cooked meals during our tour of Israel this past summer. We experienced artistry and hospitality that enriched our entire trip. At a personal home in the Yesod Hama'ala community just north of the Sea of Galilee, a family seated us at an elongated table in their living room that was surrounded by walls of Jerusalem stone. On an eco-farm in the Golan Heights, an artist served us wine from her family's boutique winery in a dining room offering views of her sculpture garden. We also shared tea with a Bedouin woman while sitting in a tent in the Judean Desert and dined al fresco with wounded Israeli soldiers at their home outside Tel Aviv. The salads, barbecued meats, hummus and other spreads were all remarkable, show- casing figs, eggplant, olives, pomegranate, chickpeas and rosemary that are indigenous to Israel — but what lingers most is the company and the environment. If you ask my 6-year-old son, he'll say his favorite part of the trip was "the bread;" however, I like to think he means the breaking of bread that accompanied the delicious pita, challah and lavash. I hope he will equally remember the relatives and newfound friends who sat with him at the table. Ballantynians are fortunate in that we don't need to travel around the world to experience the hospitality and culture of faraway lands. In our cover story, Rachel Mitchell takes us to four international restaurants in the Ballantyne area. She introduces us to Yuliya Feland of Babushka's Pierogi, Be Phan of Be's Noodles and Banh Mi, Sandeep Madhukuri of Persis Biryani, and Thomas and Gitta Maier of Waldhorn Restaurant — and their scrumptious pierogi, pho, naan and wienerschnitzel vom kalb, respectively. Also, in Fab Fare, Amy Rogers takes us to Amélie's French Bakery and Café where co- founder Brenda Ische and her crew amaze with macarons, macaroons and savory dishes, too. While it can be hard in our busy lives to stop and savor the flavors around us, here's hoping we will make the time to do so this winter. May our plates be full and the faces beside us welcoming, whether we travel afar or simply down the road. Jodi Werner Greenwald Editor-in-Chief BALLANTYNE WINTER 2017-2018 12 Editor's Letter

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