Ballantyne Magazine

Winter 2018

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

Issue link: https://ballantynemagazine.epubxp.com/i/1054016

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and wobble slightly; thus, we are calling them 'Tipsy Teas.'" (See page 54.) Tea is served Wednesday through Saturday from 1 p.m. to 4 p.m., and over the holidays, Tuesday through Sunday during the same hours. The Ballantyne's pastry chef, No- elle Gogg, is also giving her sweet creations a touch of Rare Tea Com- pany's teas. Her Rare Tea Panna Cotta will be offered in The Ryal as well as for lunch at Gallery Restaurant. It features black tea and spice-infused panna cotta, caramelized puff pastry, Valrhona Dulcey 32% whipped ga- nache and vanilla-pickled orange. "For the infusion process using the rare tea, we love the clean bold base flavors of the black tea and how the spices achieve the classic 'chai' aroma and taste," says Gogg. Spicing things up further, Chef Lior Lev Sercarz — aka "the Spice King of New York" — is partnering with The Ballantyne to bring one-of-a-kind blends to North Carolina for hotel guests. "Chef Sercarz has created a special Ballantyne Spice Blend exclusive to us," says Radke, "It is a salute to what is in abundance in our area and can be used in rubs, flavored oils and any number of applications." The creative force behind La Boîte, a Manhattan-based spice emporium, Sercarz will impart flavor and flair to the hotel's culinary offerings as well as its spa. "The Ballantyne blend was inspired by my visit to the herb garden with Chef Garrett (Merck) and Raj," Sercarz says. "I loved the lavender scent combined with basil and other herbs. I wanted to blend these notes with some local, traditional THE LODGE AT BALLANTYNE: New Look, New Packages The Lodge at Ballantyne is a 35-room private retreat on The Ballantyne's grounds. Its fully renovated rooms and lobby bring to life the history of the grounds as a former hunting area. Providing elegance without pretense, the space can be rented in its entirety by a group — from board meetings and retreats to family reunions and intimate weddings. Spacious rooms offer a luxurious feel, replete with tasteful furniture and rich leather accents. Packages at The Lodge include a dedicated breakfast and a welcome reception. Listed below are two new packages. For more details, contact sales@theballantyne.com or 704-248-4070. Bachelor Weekends • Two-night stay at The Lodge at Ballantyne • Welcome reception with craft beer from the Carolinas • Breakfast daily at Gallery Restaurant • Two rounds of golf and unlimited use of driving range, including complimentary golf club rental • Concierge-created map of breweries and recreational places of interest, such as Olde Mecklenburg Brewery, the U.S. National Whitewater Center and Topgolf • One group whiskey dinner crafted by an executive chef • From $950 plus tax for single occupancy Family Gatherings • Two-night stay at The Lodge at Ballantyne • Locally themed welcome amenity in each guest room • Welcome reception with beer and wine or nonalcoholic beverages • Continental breakfast daily at The Lodge at Ballantyne • One cookout or barbecue family dinner at The Lodge at Ballantyne • From $850 based on double occupancy Photo by Michael Kleinberg Chef Lior Lev Sercarz shares his one-of- a-kind spice blends with hotel guests. BALLANTYNE WINTER 2018 - 2019 56 Feature

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