Charlotte Official Visitors Guide

2017

Charlotte, NC Official Visitors Guide

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charlottesgotalot.com 35 Bar Cocoa Crystal Broadbent, Pastry Chef What are some culinary trends you're seeing in Charlotte? One of the biggest trends I am seeing in Charlotte is the mixture between molecular gastronomy and the concept of farm-to-table — the ability to take local ingredients and incorporate them into dishes in unexpected ways. How does Charlotte or Southern culture play into your menu planning and cooking? Southern cuisine has always had my heart since the majority of my family is from Tennessee. At Bar Cocoa, we concentrate on Southern flavors and traditional desserts but present them in an upscale, refined manner. Recipes that have been in my family for years are being used every day in our pecan pie, our Mississippi Mud Pie and our banana cream tarts! What is one ingredient we will always — or never — see on your menu? There will never be an ingredient that I won't at least try to use. I am a firm believer that taste buds change constantly, so if I were to nix an ingredient completely just because I don't like it, I think it severely limits what I can make for my guests. That being said, I'm not a fan of [the spice] star anise! Bar Cocoa Queen City Q Bryan Meredith, Managing Partner Which one item or dish would you recommend off your menu and why? If it's your first visit, get the Super Q. This gives you the opportunity to pick four meats and two sides. Bring a friend because it's a lot of food. If that's too much, get the Brisket Cheesesteak — trust me. How does Charlotte or Southern culture play into your menu planning? Charlotte is sort of a melting pot of people from all over, and there is really no Charlotte style of barbecue, so we use that and make it simple. Our pulled pork is served with no sauce on it, allowing our guests to "finish" the dish at the table with a choice of sauces that range from Eastern, Lexington, South Carolina, Western Carolina, our Signature Blend and Sweet. What is one ingredient we will always — or never — see on your menu? Pulled pork — always; it's our core. How does the food influence the aesthetic? Old farmhouse barbecue lends its flare to the barnwood and red colors. We are big supporters of craft beer and you will see a myriad of tin signs showing the breweries whose beer we have had or still have on one of our 44 taps. Queen City Q

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