Charlotte chef gets award for leadership
With his iconic restaurant Barrington’s marking its 15th year, Charlotte chef/restaurateur Bruce Moffett is getting recognized for his leadership in the restaurant community. Moffett is the winner of this year’s Pegasus Award from the Charlotte chapter of the Public Relations Society of America. The Pegasus is given to a local leader who enhances the city’s reputation.
Moffett, who also owns Stagioni, and Good Food on Montford, was picked for his work to get Charlotte recognized as a culinary destination and for his charitable contributions. Earlier this year, Moffett started the “Charlotte Cooks Too” campaign, urging chefs and restaurants to use the hashtag #charlottecookstoo when they post about restaurants and food events.
New Charlotte distillery sets opening date
Doc Porter’s, the new distillery off Yancey Road near South Boulevard, will open for tours Nov. 6. The grain-to-glass vodka also has gotten N.C. approval to be carried in state-run ABC stores. Tours will cost $10 and be available mostly on Fridays and Saturdays. The distillery, 232 E. Peterson St., is owned by Andrew and Liz Porter and named for Andrew’s grandfather, Dr. Richard Porter. They expect to add gin later this year, and they’ve started putting whiskey into charred American oak barrels to age. Schedule tours at www.docporters.com.
Eating with a veteran?
K&W Cafeterias will mark Veterans Day on Nov. 11 with free entrees for veterans and active-duty military personnel from 4 p.m. until closing. Military ID or proof of military service is required. Based in Winston-Salem, K&W has locations in the Carolinas, Virginia and West Virginia, including 8652 Pineville-Matthews Road and 7316 E. Independence Blvd. in Charlotte.
Baking powder in a pinch
Baking soda and baking powder aren’t interchangeable. But if you find yourself out of baking powder, you can add a couple of things to baking soda and use it to get by: For every 1 teaspoon of baking powder, combine 1/4 teaspoon baking soda, 1/4 teaspoon cornstarch and 1/2 teaspoon cream of tartar.
Michelle Stark, Tampa Bay Times