North Carolina Economic Development Guide

2015

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76 N o rt h C a r o l i N a E Co N o m i C D E v E lo p m E N t G u i D E Wineries The N.C. Department of Commerce counts more than 100 wineries and 400 vineyards in the state. The Yadkin Valley is home to many. The Biltmore Co.'s winery in Asheville has the most visitors of any in the U.S. But the largest winery in North Carolina is near the coast in Rose Hill, where the Fussell family has been making wine from muscadine grapes at Duplin Wine Cellars Inc. since the early 1970s. In fact, its 1.4 million-gallon tank capacity makes it the largest winery in the South. Dining You'll fnd fne food across the state, but the most concentrated mix might be in the mountain city of Asheville. It ranked fourth on Livability.com's 2014 Top 10 Foodie Cities list and was a runner-up in Bon Appétit magazine's America's Foodiest Small Town contest in 2009. Chefs there and in Durham, Pittsboro and Hillsbor- ough in the Triangle were named 2014 James Beard Best Chef semifnalists in the Southeast. So was one in Kinston: Vivian Howard, who with her husband, Ben Knight, left New York City in 2005 and opened Chef & the Farmer in this small Lenoir County city near where she was raised. Her big-city spin on traditional eastern North Carolina ingredients such as collards, shrimp and an array of pork products has made Raleigh residents regulars and reservations required. Her story unfolds in the public-television series 's Life. Craft brews The state has more than 100 breweries and brewpubs, the most in the South. Boulder, Colo.-based Brewers Association, an industry trade group, estimates craft beer's economic impact in North Carolina topped $791 million in 2012, putting the state 14th nationally. That will increase because the nation's No. 2 U.S. craft brewer — Chico, Calif.-based Sierra Nevada Brewing Co. — opened its East Coast brewery in Mills River in mid-2014. Barbecue In North Carolina, it's not a verb but a noun for pork — and only pork — that's slowly cooked, preferably over a pit of hickory or oak coals. But different parts of the state have different styles. In the east, they go whole hog, roasting the entire critter, then dousing the pulled pork with a vinegar- based sauce spiked with red and black pepper. Most towns of any size have a barbecue joint, some so famed they're shrines to the 'cue cognoscenti. Eastern- style is what Smithfeld's Chicken 'N Bar-B-Q served in 1964, when it started in its namesake town, complete with a sink in the dining room so farmers could wash up before eating. Today, the Cary-based company has more than 30 franchises, each with the original name, same style of barbecue and a dining-room sink. In the western part of the state, they use only pork shoulders, mopping the meat with a tomato-laced sauce — easterners consider ketchup a heresy — then serving it chopped or sliced. Each spring, more than 25,000 people visit Lexington, the Piedmont city that gave this style its name, for the BBQ Capital Cook-off, where teams competed for $16,000 in prizes in 2014. Throngs return in the fall for the annual Barbecue Festival. Golf The state's tourism department lists more than 400 golf courses in the state. Donald Trump owns a course in Mooresville, but it's one of the 55 in North Carolina that another Donald — Donald Ross — de- All work And no plAy is boring, And living in this plAce is Anything but. the stAte once mArketed itself As "vAriety vAcAtionlAnd," but the folks fortunAte enough to cAll it home hAve All yeAr to enjoy every thing it hAs to offer. here is A sAmpling, seAsoned with A few fActs About some products thAt hAve their own tAr heel twist. Af ter Nothing is fner than life in North Carolina. Hours

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