Many dance companies approach ballet from a modern angle. Caroline Calouche prefers a more perpendicular one. When the stage is not enough space for her visions of macabre masquerade balls or surreal dreamscapes, she takes to the air above it, outfitted with a cirque's worth of aerial harnesses and accouterments. Her dancers are just as likely to pirouette down a 20-foot skein of golden silk as across a hardwood floor. Pairs of lovers might hang precariously from the frame of a hollow cube or perform a gravity-defying pas de deux on the double lyra—their suspension above the earth either an expression of freedom or a prison of their own making. Like identifying an elderly smoker's gender over the phone, the airborne element leaves plenty of room for interpretation.
By marrying the storytelling ability of floor-bound choreography with the gravity-defying tricks of circus arts, Caroline Calouche & Co. unleashes the full potential of aerial dance. The company's productions are free to venture to strange new places. For example, in past shows, women have risen from their graves to haunt their murderous husbands. Likewise, the sounds of Moby and Blue Man Group are more likely to be heard than Debussy.
Audience members who want to plqy the ropes and silks for themselves can learn to do so during the dance company's aerial-dance classes, along with a tight curriculum of ballet, contemporary, and stretching and strengthening courses. For all its global influences and aerial showmanship, Caroline Calouche & Co. keeps its feet rooted in the local community with outreach programs for all ages, ethnicities, and social groups.
Angie Acosta, founder of Queen City DanceOut, has a simple motto for her students: "If you're moving, you're doing it right." This encouraging, low-pressure attitude attracts people of all ages to her dance-inspired fitness classes, which meet at 18 public locations. Angie and her instructors aim to make exercise feel like a celebration and a refreshing break rather than a dreaded routine. To this end, their classes incorporate intuitive dance moves and invigorating music. DanceOut, the signature course, blends genres as diverse as swing, hip-hop, and reggae into a workout, relying on repetition and basic choreography to keep everyone grooving. Other highlights of the curriculum include the Latin rhythms of Zumba; the Dance Impact class, which fuses dance and kickboxing; and JamStrong, a mixture of core-conditioning, dance, and fun.
Community is a central aspect of every DanceOut class. As pupils practice their twirls, they can follow both the teacher and the Jam Crew—a team of regulars who help make the steps easy to follow and can assist fellow dancers. In addition to group workouts, instructors host skill workshops such as Booty Bootcamp, where attendees learn rump-shaking techniques and how to turn any chair into a rocking chair. They also put on performances and lead private classes for special events and parties.
Global Restaurant's Chef Bernard grew up along the sun-soaked shores of the southern French village of Nice, where his grandfather was a pastry chef and his father owned a fish shop. This rich familial and Francophilic culinary heritage inspired him to take chef apprenticeships in Paris, the United Kingdom, Russia, and upon globe-roving cruise ships. His travels infused an eclectic edge into his cooking, which still incorporates traditional meals, fusion concepts, and a French spirit. His journeys also yielded him more than recipes — during one of his cruises, he met his wife, Shannon, whose experience with the front end of the food-and-beverage industry led the pair to open their own restaurant in Charlotte.
Inside the duo's creation, Global Restaurant, electric blues and oranges brighten the space, and crisp tablecloths lay a canvas for dishes with inventive flavors and artistic presentations. Chef Bernard's specialties include cauliflower-goat-cheese sauce, boldly splashed across a seared sea bass, and date chutney and caramelized apples that dance across an all-natural duck.
The menu, which is in many ways a travelogue of Bernard and Shannon's journeys, has snagged the attention of the Charlotte Observer and of WCNC's Charlotte Today, which invited Bernard on air for a live cooking demo, where he seared some of his famous diver scallops atop the weatherman's greenscreen.
As Tommy, one of Howl at the Moon’s piano players, explains on the club’s website, “Every night…we try and throw a party, regardless of whether it’s a Tuesday night or a Saturday night.” The bar’s trademark dueling pianos serve as the epicenter of these nightly celebrations; patrons submit their favorite songs on slips of paper for the pianists and backing musicians to recreate. If the website’s playlist is any indication, the bands can handle popular songs from all genres and eras, from Bon Jovi’s “Livin’ on a Prayer” to Kanye West’s “All of the Lights.” The performances are spirited: colorful lights splash upon a stage where servers, guests, and chairs that have somehow developed mobility all dance along to the music.
Fueling the celebration is the bar’s indulgent selection of drinks. Servers stand over patrons to plunge jello injectors into their mouths, and revelers grab colorful straws to help drain 86-ounce booze buckets filled with sangria or other fruity libations. Pomegranate liqueur and honey-infused whiskey sweeten specialty cocktails, and local beers add depth to coolers stocked with Stella Artois and Dos Equis.
There’s nothing more quintessentially Irish than Guinness beer, a fact not lost on the chefs at Fitzgerald’s Irish Pub. Led by Deacon Ovall, recently featured on Fox Charlotte's Chef Spotlight, the kitchen staff pairs house-cured corned beef and cabbage with Guinness au jus, smothers flank-steak shepherd's pie with Guinness gravy, and batters fried cod fillets in Guinness batter. But the menu is nothing if not multifaceted, with offerings ranging from traditional Irish eats and hearty half-pound Black Angus burgers to nearly a dozen freshly tossed salads.
Diners can pair their upscale pub eats with a hearty selection of pours. Four of the eight draft beers on tap hail from Ireland itself, and the servers also mix up "Lucktinis," including the Spiced Leprechaun made with Bacardi Oakheart, sour-apple Schnapps, and pineapple juice. Big-screen TVs dazzle eyes as flights of Irish whiskey tantalize tongues. Every Wednesday at 9 p.m., rounds of trivia keep brains from forgetting little-known factoids, such as the name of George Washington’s least-favorite fruit.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.