Daniel Stowe Garden cancels Chinese Lantern Festival, but not directly due to COVID-19

A festival that drew hundreds of thousands of visitors on its first stop in the Charlotte region will not have an encore this year.

The popular Chinese Lantern Festival, scheduled to begin Oct. 15 in Belmont, has been canceled, Daniel Stowe Botanical Garden said Thursday in a statement.

Hanart Culture’s festival was featured at the garden in fall 2017 and attracted more than 100,000 visitors in eight weeks, according to the statement. More than 800 hand-crafted Chinese lanterns were set up on 12-plus acres in the formal gardens and public spaces, the Observer previously reported.

The festival had previously been rescheduled from August to October because of the novel coronavirus pandemic.

The show’s producer is based in the U.S. but depends on Chinese artists. U.S. embassies and consulate offices are closed or operating on a limited basis throughout Asia, so Hanart Culture was unable to secure visas because of “ever-changing policies,” a trickle effect of COVID-19, according to the garden.

“We had become confident in our ability to implement an incredible experience in a safe and healthy manner, but rescheduling at this time isn’t practical,” said Jim Hoffman, the garden’s interim executive director.

Ticket holders can receive a refund or receive a deal on tickets to the annual Holidays at the Garden beginning in late November. More details about this year’s event will be released soon.

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Chinese Lantern Festival at Daniel Stowe Garden canceled

A festival that drew hundreds of thousands of visitors on its first stop in the Charlotte region will not have an encore this year.

The popular Chinese Lantern Festival, scheduled to begin Oct. 15 in Belmont, has been canceled, Daniel Stowe Botanical Garden said Thursday in a statement.

Hanart Culture’s festival was featured at the garden in fall 2017 and attracted more than 100,000 visitors in eight weeks, according to the statement. More than 800 hand-crafted Chinese lanterns were set up on 12-plus acres in the formal gardens and public spaces, the Observer previously reported.

The festival had previously been rescheduled from August to October because of the novel coronavirus pandemic.

The show’s producer is based in the U.S. but depends on Chinese artists. U.S. embassies and consulate offices are closed or operating on a limited basis throughout Asia, so Hanart Culture was unable to secure visas because of “ever-changing policies,” a trickle effect of COVID-19, according to the garden.

CHINESE_LANTERNS_01 (2)
Lanterns shaped as tigers were part of the Chinese Lantern Festival at Daniel Stowe Botanical Garden in Belmont in 2017. The festival has been canceled for 2020. John D. Simmons Observer file photo

“We had become confident in our ability to implement an incredible experience in a safe and healthy manner, but rescheduling at this time isn’t practical,” said Jim Hoffman, the garden’s interim executive director.

Ticket holders can receive a refund or receive a deal on tickets to the annual Holidays at the Garden beginning in late November. More details about this year’s event will be released soon.

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Catherine Muccigrosso is the retail business reporter for The Charlotte Observer. An award-winning journalist, she has worked for multiple newspapers and McClatchy for more than a decade.

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Daniel Boulud’s New Home Kitchen Is Just as Perfect as You’d Expect



a kitchen filled with furniture and a large window: Star chef and longtime ELLE Decor contributor Daniel Boulud has renovated his country kitchen in Westchester County, New York. It's now the ultimate work space.


© Winnie Au
Star chef and longtime ELLE Decor contributor Daniel Boulud has renovated his country kitchen in Westchester County, New York. It’s now the ultimate work space.

My wife, Katherine, and I fell in love with our Bedford, New York, home in spite of, not because of, the kitchen it came with. It was a galley affair, maybe six feet wide—the sort of space where a cook felt exiled. I don’t like to have walls separating me from my family or my guests when I cook, so I knocked them down and created a new, open space, absorbing what used to be a small dining room, a den, and a covered terrace that still has its curtain of wisteria. Our new kitchen is at least three times the size it was before, airy, and full of light.



a kitchen with a stove top oven: Chef Daniel Boulud preps a meal for his family in a Prada sweater, jeans, and loafers.


© Winnie Au
Chef Daniel Boulud preps a meal for his family in a Prada sweater, jeans, and loafers.

I divide my week between my country house and my Manhattan apartment, which is directly above my flagship restaurant, Daniel. My city kitchen is sleek, with clean lines and lots of chrome, but I wanted my country kitchen a little softer, calling to mind a Provençal farmhouse. My wife and I designed it together, settling on cabinets in robin’s-egg blue, creamy quartz countertops, and a chandelier that drips with lemons, which we brought back from a flea market in the south of France. Cooking is also a joint effort in our household: Katherine usually handles breakfast and lunch, and then I’ll take care of dinner.



a kitchen with a window in a room: Boulud’s renovated kitchen in Bedford, New York, has Dacor appliances, Waterworks fittings, Serena & Lily stools, and cabinets painted in Benjamin Moore’s Lake Placid.


© Winnie Au
Boulud’s renovated kitchen in Bedford, New York, has Dacor appliances, Waterworks fittings, Serena & Lily stools, and cabinets painted in Benjamin Moore’s Lake Placid.

When we prepare meals, we all tend to congregate around the large central island, which we outfitted with a Dacor induction stove that feels a little safer than open flames with two young children around. But this is still a chef’s kitchen, so I also have my Dacor gas stove off to one side, which I use when I want to sear meat or fish over high heat. It has a built-in plancha, or griddle, which is fantastic for cooking seafood; this is also where I prepare a family favorite we call “submarine eggs”—a slice of buttered brioche with a circle cut out of it, framing a fried egg. My children adore this dish.

Now that we have a kitchen we’re happy with, I’m turning my sights to the garden. Whether we are entertaining or just cooking for ourselves, our menus tend to revolve around fresh, seasonal vegetables. For now, we get most of them from the excellent farmers’ market at the John Jay Homestead in Katonah, New York, but eventually I’d like to cook more from our own harvest. We’ve made a modest start already, planting herbs, strawberries, and a pumpkin patch, but I have plans for raised beds, where I’ll grow zucchini, tomatoes, and green beans. We’re also

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