señor tequila cantina - Epicurean Charlotte Food & Wine Magazine

discover delicious 

south american wines 

love olive… oil, that is 

find out why irish beers are no 

longer just for st. patrick’s day 

señor tequila cantina 

experience mexican, latin and spanish 

fusion at this south charlotte grill 

march • april 2011 

epicurean charlotte food & wine march • april 2011

GREAT CUSTOMER SERVICE • INCREDIBLE SELECTION • LOWEST PRICES 

www.totalwine.com 

North Carolina’s Largest Selection 

of Wines Under One Roof— 

At the Lowest Prices! 

The Best Wines on Earth. 

The Lowest Prices Anywhere. 

Total Wine & More is like no other wine store you have ever visited. 

Each of our stores carries over 8,000 different wines, 2,500 beers, and more. 

With over 70 superstores, we have the buying power to bring you the best wines at 

the lowest prices. Our wine team is the best trained in the industry. Just think 

of them as tour guides, guiding you through the great wine regions. 

They are committed and dedicated to bringing you the Total Wine Experience . 

CHARLOTTE - Park Towne Village | S. CHARLOTTE | CHARLOTTE-UNIVERSITY 

MATTHEWS | HUNTERSVILLE 

14 

18 

in each issue 

south american wines: 

at a glance 

love olive… oil, that is 

06 ripe for the picking 

beer and wine picks for the spring 

08 uncorked 

start your engines for the charlotte 

food & wine weekend’s kick-off event 

10 seats & eats 

a restaurant for all seasons: 

barrington’s 

12 juicy morsels 

a sight to see and eat: 

edible flower gardening 

26 

mexican, latin and spanish 

delights fuse at señor tequila 

32 through the grapevine 

news & gossip within the 

charlotte epicurean scene 

33 places to go, people to see 

a calendar of local events 

34 scene around town 

check out who’s been out and about 

36 local flavor 

delectable dishes for dining at home 

37 ripe for the picking 

hot spots in and around town 

39 words to live by 

contents 

irish beers no longer 

just for st. patrick’s day 

volume • issue 2 www.epicureancharlotte.com 

22

Veni, Vidi, Vici! 

A Roman-style Trattoria in Piper Glen. 

6414 Rea Road • Charlotte 

704.544.4949 • www.rudyscharlotte.com 

Epicurean Charlotte is published locally by Charlotte 

food and wine lovers for fellow food and wine lovers. 

We hope you enjoy our publication and find it 

helpful when choosing wine, a place to dine or 

events around town. Copying or reproduction, in 

part or in whole, is strictly prohibited. 

publisher/editor 

Linda Seligman 

associate editor 

Ashley Blake Summerlin 

design & production 


ashley@epicureancharlotte.com 

advertising sales 


linda@epicureancharlotte.com • 704.904.8249 

photography 



contributing writers 

Michaele Ballard, Michael Brawley, 

Zenda Douglas, Charles Jenkin, 

Nikitas Magel, Eddie Mitchell, 

Emma Murphy, Dr. Leonard Perry 

printing 

Indexx Printing 

James Jones 

direct 864.335.5085 • mobile 864.354.7100 

jjones@indexx.com 

web 


cover image 


D’Vine Wine Cafe 

Gourmet Casual Restaurant and Wine Bar 

Retail Wine Shoppe 

with 600 labels & 

1500+ bottles 

• Voted Charlotte’s Best 

Wine List 2 Years Running 

• Live Music Three Days a Week 

• No Corkage Fee 

(House Purchases) 

Ballantyne Village 

14815 Ballantyne Village Way 

Charlotte, NC 28277 

704.369.5050 

www.dvinewinecafe.com 

Serving the South Charlotte area for 10 years! 

6414 Rea Road • 704.543.0706 

www.senortequilacantinagrill.com 

DEEJAI 

thai restaurant 

Authentic Thai cuisine 

made with only the 

freshest ingredients 

613 Providence Road • Charlotte 

p. 704.333.7884 • f. 704.333.7793 

Tue-Fri: 11-3, 5-10; Sat-Sun: 5-10 

www.deejaithai.com 

www.epicureancharlotte.com volume • issue 2 epicurean charlotte food & wine march • april 2011 

Now Serving 

Sushi Nightly!

ipe for 

the picking 

Greg Roach of Brio Tuscan Grille is 

enjoying the 2009 Kaiken Malbec from 

Argentina. 

Glass $8.95; Bottle $29.00 

The 2009 Kaiken Malbec dances in the 

glass as it gracefully opens up. The bouquet 

is complex yet fruity showing violets, plum 

licorice, boysenberry, bittersweet chocolate 

and supple tannins that give nice weight to 

the jammy fruit. 

Monte Smith of Café Monte French 

Bistro & bakery is enjoying the 2007 

Hugel et Fils Pinot Gris. 

Glass $12.00; Bottle $44.00 

Juvenile color with mainly pistachio green 

hints, this white is nicely bright and clear, is 

moderately unctuous and clings to the glass. 

The wine has a frank aromatic expression, a 

fine fruit-driven and very floral bouquet with 

a nice freshness and elegance that enhances 

its agreeable youth. 

Victoria Spangler of Pasta & Provisions 

is drinking the Vallone Vereto Salice 

Salentino Riserva DOC 2006. 

Bottle $15.99 

This Italian blend is perfect on its own or 

with food, particularly of the Italian variety. 

It’s extremely smooth and lingers on your 

palette like an old friend. Cherries, red fruits 

and light spices make this bright, 

easy-to-drink wine a perfect choice. 

Lebowski’s bar manger Kiel Arrington 

is enjoying the Sisters of the Moon IPA 

from Kinston, NC. 

Pint $4.50 

Made with hops grown locally, you’ll proudly 

support North Carolina farmers when you 

drink this beer. Light copper in color, it has an 

intense hop aroma and strong hop bitterness. 

Using a hopback gives this IPA a huge, juicy 

hop taste while remaining balanced. Mild 

malt flavor is detected in the background. 

Rudy Amadio of Rudy’s Italian 

Restaurant is drinking the 2008 

Michele Satta Bolgheri Rosso. 

Glass $10.00; Bottle $36.00 

This wine’s intense, deep ruby red color signals 

the vivid aromatics of red and black fruit to 

come, showing hints of tobacco, saddle leather 

and spice. Fresh red and black fruits follow full 

of life and easy to drink with good acidity and 

nicely integrated oak. Enough backbone to 

stand up to rich foods and a smooth, fruity finish 

sporting velvety tannins leave you wanting more. 

Sean McCormack of Johnny’s Red 

Bowl is raving about the Juan Gil 

Monastrell 2008 from Spain. 

Glass $13.00; Bottle $50.00 

With a lovely nose of crushed blackberries, 

tones of vanilla and Indian spice—primarily 

turmeric—this wine situates well on the 

palate with a solid tannic structure to hold 

it up. Sean notes, “I really like this wine!” 

Remember all bottles are half price everyday. 

Rob Rondelez of The Common 

Market will be enjoying the Tenuta 

Santome Prosecco for spring. 

Bottle $13.99 

This sparkling wine is intense with scents 

of crust of bread and fruity components of 

green apple and white flowers. Pleasant and 

smooth with a distinct lemony acidity, this 

wine is well-balanced with a dry finish. 

Terry Miller of D’Vine Wine Café is 

raving about the 2008 Enamore 

Allegrini and Renacerfrom Argentina. 

Bottle $29.99 

A blend of 60 percent Malbec and 40 percent 

Bonarda, this wine is made with dried grapes 

in the style of Valpolicella Ripasso. The wine is 

just off-dry while offering up a slightly roasted, 

liqueur-like perfume along with plenty of spice 

and black fruit notes. Smooth textured, this 

wine is rich and plush on the palate. 

Jai Budsri of Deejai Thai Restaurant is 

drinking the 2010 Kim Crawford 

Sauvignon Blanc. 

Glass $9.00; Bottle $35.00 

Crisp and powerful, this well-balanced 

wine features intense aromas of gooseberry, 

passion fruit and citrus flavours. A lightto 

medium-bodied aromatic wine, it’s a great 

match with salads, seafood and vegetarian 

dishes and perfectly acceptable to be 

enjoyed on its own. 

Thierry Garconnet of Terra Restaurant is 

excited about the 2006 Terre del Vulcano 

da Vesevo Aglianico Lava Beneventano IGT. 

Bottle $40.00 

This medium-bodied 2006 red features soft tannins 

and a powerful palate of dried strawberries and figs. 

Pairs very well with roasted chicken and ravioli and 

boasts a very unique mouth feel. 

“Your Escape from 

the Everyday” 

Mark Virgili of Total Wine will be 

drinking the 2009 Lucien Albrecht 

‘Balthazar’ Pinot Blanc Reserve 

this spring. 

Bottle $13.99 

The perfect Chardonnay alternative, this 

200 percent Pinot Blanc is unoaked, fresh and 

dry. Featuring crisp melon, citrus and peach 

flavors on the tongue, it boasts a touch of 

mineral on the long fish. 

Sharon Balas of Georges Brasserie is crazy 

about the 2007 Fiddlehead Cellars’ Happy 

Canyon Sauvignon Blanc. 

Glass $12.00; Bottle $45.00 

This Sauvignon Blanc expresses lovely varietal 

aromatics, light flinty minerality, grapefruit, key lime, 

honeydew and candied ginger nuances. It has just 

enough velvety texture and finishes with a little zip. 

It is enjoyable for sipping, but at the same time, holds 

up to mean-grilled pork chop. 

march • april 2011 epicurean charlotte food & wine volume • issue 2 www.epicureancharlotte.com 

Voted 

Best of the Best 

Brunch 

By Charlotte Magazine 

Café Monte French Bakery and Bistro is known for offering 

affordable, high quality French fare, exquisitely prepared to order. 

Classic French country favorites served all day include fresh 

pastries, salads, sandwiches, quiches and crêpes as well as a full 

breakfast menu. In addition, enjoy our bistro service, featuring 

mussels, steak and pommes frites, rotisserie chicken and other 

specialties served in a casual and comfortable European setting. 

Café Monte French Bakery and Bistro’s commitment to using 

only the highest quality ingredients served fresh at an exceptional 

value for our customers makes quality French food accessible to all. 

Bon Appétit! 

Brunch, Lunch and Dinner : : Catering : : Bakery : : Patio 

Private Dining : : Bridal Showers : : Rehearsal Dinners 

On- and Off-site Catering : : Breakfast Meetings 

Mon - Thur 9am - 10pm : : Fri & Sat 9am - 11pm : : Sun 9am - 3pm 

www.cafemonte.net : : 6700 Fairview Road 

Allen Tate Building at Phillips Place : : 704.552.1116 

Locally owned and operated since 2007

uncorked 

gentlemen (and ladies), 

start your engines! 

charlotte wine & food weekend kicks off with two high-speed events 

rev up your engines and get ready for the most 

exciting Charlotte Wine & Food Weekend kickoff 

ever! Charlotte Food & Wine Weekend has 

announced its official kick-off event for the 2012 

season. The event will be held Saturday, April 16, 

2011, from 7:00 to 10:00 p.m. at the NASCAR Hall 

of Fame (if you read the news, some say it’s Charlotte’s 

best kept secret). 

Be prepared to have fun and mingle with old 

friends and new as you enjoy the exquisite wines 

that Charlotte Wine & Food Weekend is known to 

bring to your palate. Featured wines include Silver 

Oak, Chehalem, Robert Foley and many more. 

Each guest will enjoy these spectacular wines in 

only the best stemware by Reidel. 

Dine on delicious food, guaranteed to make 

you to break all New Year’s resolutions, at least 

for this one night. Experience the excitement of 

the Race Day Simulator—you’ll feel like you are 

right on the track! 

You’ll also have the opportunity to bid on some 

of the most desirable live and silent auction items 

that may only be found at Charlotte Wine & Food 

Weekend events. There are many hand-picked 

lots and one-of-a-kind items, including a commemorative 

magnum from Sherwin Family Vineyards 

featuring the American flag, which will benefit 

the surviving families of September 11th. Sherwin 

Family Vineyards is the first and only winery 

in the U.S. permitted to place the American 

flag on their bottles for legal sale—-this is a must 

see item! 

Be the first to hear Charlotte Wine & Food Weekend’s 

charity beneficiaries (Charlotte Community 

www.epicureancharlotte.com volume • issue 2 

©Sean BuSher and naSCar hall of fame; oppoSite: ©iStoCkphoto.Com/SpiderStoCk 

Health Clinic, Council for Children’s Rights, Pat’s 

Place and Second Harvest Food Bank) as they 

kick-off their 2011-2012 season of fundraising and 

giving back to the community. 

The evening’s special guest will be racing and 

vintner legend, Randy Lewis. Lewis is founder of 

Lewis Cellars and is a Formula race car champion. 

Don’t miss your opportunity to experience this 

spectacular event. Only a limited number of tickets 

will be available. Tickets are $125 per person and 

can be purchased online at www.charlottewineand 

food.org. Ticket price includes free valet parking 

and simulator rides. Dress is business casual. 

Event partners include Blue Cross Blue Shield 

of North Carolina, Lewis Cellars, Robert Foley 

Vineyards, The Ritz-Carlton Charlotte, Morrison 

Smith Jewelers, Professional Consultant Group 

Inc., Womble Carlyle, Zebra Restaurant, Spectrum 

Creative Graphics, Haley Jeter Photography and 

Charlotte Living Magazine. 

A vintner dinner hosted by Randy Lewis will be 

held Friday, April 16, 2011, at 6:30 p.m. at Zebra 

Restaurant. The dinner will feature select wines 

from Lewis’ family winery, Lewis Cellars. Tickets 

are $150 per person and include a passed aperitif 

followed by a four-course dinner. Tickets are limited 

and available online beginning at www.charlotte 

wineaandfood.org. 

Charlotte Wine & Food Weekend raised more 

than $265,00 in 2010 for its charity beneficiaries 

directed to the mission of “Nourishing Mecklenburg 

County Youth.” 

Since its inception in 1989, Charlotte Wine & 

Food Weekend has grown into one of the Southeast’s 

largest wine events and has raised more 

than $3.2 million for local charities. Held in the 

spring of every even-numbered year, the weekend 

draws notable winemakers from around the 

world and pairs them with Charlotte’s top chefs 

for three days of fun and educational events. 

Charlotte Wine & Food Weekend 2012 dates are 

April 19th through 21st. The host hotel will be the 

Ritz-Carlton, Charlotte. 

For more information, check them out on 

Facebook and follow them on Twitter at 

CLTWineandFood. For tickets, visit their website 

at www.charlottewineandfood.org or call 

704.338.WINE (9463).E 

epicurean charlotte food & wine march • april 2011

seats 

& eats 

a restaurant for all 

seasons: barrington’s 

by michaele ballard • images by ashley blake summerlin 

awrite-up on the wall at Barrington’s says it all: “It’s about 

good food, not the concept.” That sums up Bruce Moffett’s 

award-winning philosophy at Barrington’s Restaurant, a tiny 

establishment in SouthPark’s Foxcroft Village that has garnered 

some major recognition over the years. 

“I wanted it to have a homey feeling. If I sat down to eat here, 

would I enjoy myself? I’ve always kept that in mind,” explains 

owner Bruce Moffett, who is himself low-key. 

That approach is evident as soon as you enter the restaurant, 

from the initial greeting by manager Peggy Gibouin (who hails 

from France) to the extremely knowledgeable staff, many of 

whom have been with Moffett for several years. 

“It is a combination of developing a creative menu and being 

very consistent and timely in your delivery,” he explains. 

There is also, however, a perfection to each upscale American 

dish. “There is a blend of sweet, sour, texture or contrast; 

everything is there for a reason. Some chefs get carried way— 

one too many ingredients can kill a dish.” 

According to Kyle Rhodes, who has worked at Barrington’s 

for two years, Moffett has an extremely good palate; he’s able to 

discern just the right amount of sweet, salty and texture for each 

dish. “He pays attention to every little detail,” Rhodes adds. 

Moffett is also a hard working man—a hands-on chef who is 

involved in menu planning and rolls up his sleeves in the kitchen 

as well as handling the business details. He also opened a second 

restaurant last year, Good Food on Montford. 

While the Barrington’s menu changes frequently, items that 

have been popular in the past include creamed cauliflower soup 

with smokey bay scallops and truffle oil as well as salads like 

arugula with butternut squash, braised fennel and house made 

ricotta and pecans with a sherry vinaigrette. First courses dishes 

are generally priced around $10. 

The entrées are equally unique. Take for instance the 

handmade parmesan gnocchi tossed with braised organic veal and 

Italian porcini mushrooms. Always a favorite is the seared organic 

chicken served with creamy mashed potatoes and wilted spinach 

with a garlic pan sauce. Main courses range from $22 to $31. 

Diners at Barrington’s, including many regulars, know they will 

consistently get good food prepared and served with precision. “Like 

anything else, you have to practice being efficient. You’ve got to get 

the food out on time and keep it consistent,” explains Moffett. 

One consistent key ingredient is passion. “We have one of the 

smallest staffs in town because my philosophy is to hire strong, 

clockwise from top left: nc flounder with braised artichokes, 

wild mushrooms,crispy potatoes, lobster & black truffle-artichoke 

sauce; restaurant interior; arugula salad with oranges, red onions, 

radish, macadamia nuts & pineapple-lime vinaigrette; barringtons’ 

patio vegetable & herb garden; owner bruce moffett 

barrington’s restaurant 

7822 fairview road • charlotte 

704.364.5755 • www.barringtonsrestaurant.com 

mature, responsible people, pay them well and not over-manage 

them. That way, we’re all passionate about our work.” 

Moffett admits he has learned some lessons the hard way. 

After graduating from the University of Rhode Island (the 

restaurant is named for his hometown, Barrington, RI) with a 

degree in Political Science, Moffett worked for Senator John 

Chaffee (RI) for two years in Washington D.C. “I quickly decided 

politics were not for me,” he adds with a laugh. 

A college friend of Moffett’s had moved to Charlotte, and the 

two dreamed of opening a pizza place together one day. So in 1993, 

that dream came true. Sort of. “The food was good, but we didn’t 

have any idea how to run a restaurant business,” he recalls. 

Sure that the restaurant business was his calling, Moffett 

decided to pursue a career in the culinary arts and was accepted 

at the Culinary Institute of America in Hyde Park, NY. “I learned 

the nuts and bolts of the restaurant business; I learned from my 

mistakes,” he adds. 

In 2000, he opened Barrington’s Restaurant, which is tucked 

away in a neighborhood shopping center on Fairview Road. It 

is cozy with original paintings and dark woods. You enter the 

restaurant through an iron gate and small doorway into the bar 

area, which is followed by the dining area, which seats 43. 

Because of the restaurant’s popularity and size (they have 

special dinners for Valentine’s Day and New Year’s), it is always 

advisable to make reservations. 

Since its opening, Barrington’s Restaurant has not gone 

unnoticed. The Charlotte Observer gives it four stars out of four, 

ZAGAT’s ‘America’s Top Restaurants’ guide ranks it 28 out of 30 

(2003-2010) and AOL cited Barrington’s as one of the best 11 

restaurants in the country. In 2009, Moffett received the James 

Beard nomination for the Best Chef in the Southeast. 

Barrington’s menu changes with the seasons, and as much 

local produce is used in their dishes as possible—they even grow 

some vegetables and herbs on the restaurant’s patio. 

Traditional pot pie with braised rabbit, English peas and 

carrots is a longtime favorite in the winter. Cider glazed pork chop 

with sweet potato spaetzle and braised red cabbage prepared in a 

calvados reduction sauce is another winter favorite. 

Year-round standards include: chicken, mussels, all pastas 

(others not year-round); perfectly roasted sea scallops with 

creamy risotto, Brussels sprout leaves and a wild boar ragout; 

and moist North Carolina flounder with new potatoes, wilted 

greens, smoked bacon and a Maine lobster, celery and apple 

nage. Pastas like handmade gnocchi and fresh tagliatelle with 

toasted proscuitto, mushrooms, sage, English peas and cream 

are also on the menu year-round. 

The desserts are a work of art as well and include: warm 

chocolate pudding cake with vanilla bean ice cream; warm 

marscapone stuffed crêpes with fresh berries; and mint purée 

and crumbled almond cookie. A recent addition to the dessert 

menu by pastry manager Kyle Rhodes is a roasted banana crème 

brûlée. Desserts are around $10 each. 

From the staff to the owner, the pride in Barrington’s 

Restaurant is evident. “Above all, we want to provide consistently 

good food and a fun place to go,” explains Moffett. He can rest 

assured that is in fact the case.E 

10 march • april 2011 epicurean charlotte food & wine volume • issue 2 www.epicureancharlotte.com 11

juicy 

morsels 

a sight to see and eat: 

edible flower gardening 

by dr. leonard perry 

tired of the same old green beans, carrots and 

zinnias in your garden? This year, when ordering 

your seeds from the catalogs, check out the edible 

flower varieties. 

That’s right, edible flowers. The concept is not 

new; flower cookery has been traced back to Roman 

times and was especially popular in the Victorian era. 

Today, many restaurant chefs and innovative home 

cooks garnish their entrees with flower blossoms 

for a touch of elegance. 

But one very important thing that you need to 

remember is that not every flower is edible. In fact, 

sampling some flowers can make you very, very 

sick. You also should never use pesticides or other 

chemicals on any part of any plant that produces 

blossoms you plan to eat. 

So, that’s the first thing to look for when purchasing 

flower seeds. Make sure the listing in the seed 

catalog identifies the variety as an edible flower. 

One edible flower variety that everyone is 

familiar with is the sunflower. Choose a mammoth 

or giant variety. You can harvest the seeds after 

the petals drop, cure them, then eat them raw or 

oven-roasted. 

Here are some other possibilities for edible 

flowers: 

Johnny Jump-ups (viola tricolor) 

This tender perennial has tiny, pansy-like flowers 

in deep purple, mauve, yellow and white. Blossoms 

have a mild wintergreen flavor and can be used in 

salads, to decorate cakes or served with soft cheese. 

This plant will do well in sun or shade and grows to 

a height of six to eight inches. 

Nasturtiums (tropaeolum majus) 

This low-growing annual, originally from Peru, 

became popular during the reign of Louis XIV, who 

grew them in the palace flower beds. Blossoms taste 

like watercress with a slightly sweet flavor. There 

are several edible varieties from which to choose, 

most of which grow best in full sun or light shade. 

©iStoCkphoto.Com/angelika SChwarz; oppoSite page CloCkwiSe from top left: ©iStoCkphoto.Com/henrik larSSon; ©iStoCkphoto.Com/willowpix; 

©iStoCkphoto.Com/willi SChmitz; ©iStoCkphoto.Com/ruud de man; ©iStoCkphoto.Com/1moreCreative; ©iStoCkphoto.Com/aimin tang 

johnny jump-ups 

Marigolds (tagetes signata) 

Select lemon or tangerine varieties. Blossoms 

have a citrus taste and can be used to perk up 

vegetables, pasta and salads. Marigolds are easy to 

grow and like full sun. 

Anise Hyssop (agastache foeniculum) 

This attractive perennial bears deep lilaccolored 

flower spikes that bloom profusely for 

several months. The blossoms make attractive 

plate garnishes and are often used in Chinesestyle 

dishes. The leaves can be used for a naturally 

sweet tea or sugar to make candies. Both 

flowers and leaves have a delicate anise or licorice 

flavor. Some people say the flavor reminds them 

of root beer. 

Borage (borago officinalis) 

This annual ornamental plant produces clusters 

of one-half inch sky-blue flowers, which bees find 

particularly attractive. Borage blossoms have a light 

cucumber taste and can be added to salads, fruit 

cups or frozen in ice cubes for cold drinks. Plants 

grow two to three feet tall. 

Chive (allium schoenoprasum) 

This herb has attractive lavender-pink blossoms 

that make a delicious addition to salads, egg dishes 

and potatoes. Both blossoms and the slender dark 

green leaves (or ‘stems’) have a subtle onion flavor. 

This perennial plant likes full sun and can grow to 

one foot. 

Two vegetables with edible blossoms are runner 

beans and zucchini. Or sample the tiny flowers of 

arugula, oregano, dill, garlic chives, thyme or 

savory. Just remember: not all flowers are edible. 

Check the seed catalog or the seed packet to make 

sure the flower variety is safe to eat, before you 

indulge!E 

Dr. Leonard Perry is an Extension Professor at the University of Vermont. He can be reached 

at leonard.perry@uvm.edu. 

12 www.epicureancharlotte.com volume • issue 2 epicurean charlotte food & wine march • april 2011 1 

nasturtium 

chive 

anise hyssop 

marigold 

borage

south american 

wines: at a glance 

n recent years, Chile and Argentina 

have become popular topics when 

discussing wine. These two beautiful 

countries, dominated by the Andes 

Mountains and home of the Andean 

Condor—the largest bird in the Western 

hemisphere—are major exporters 

of wine. 

Chile is among the world’s top five exporters 

of wine, while both Chile and Argentina are in the 

top 10 in terms of the world’s wine production. The 

Spanish Conquistadors introduced both countries 

to wine in the 16th century when they brought 

‘Vitas vinifera’ with them. 

This area of the world is truly fascinating. I 

know because I’ve had the opportunity to visit both 

Chile and Argentina. I can tell you that the flight 

from Buenos Aires to Santiago is spectacular as 

you cross the Andes Mountains. When you drop 

down into Chile’s capital city, Santiago, the views 

are incredible. 

1 march • april 2011 epicurean charlotte food & wine volume • issue 2 www.epicureancharlotte.com 1 

©iStoCkphoto.Com/JoSé CarloS pireS pereira right: ©iStoCkphoto.Com/tim aBBott 

by eddie mitchell 

i

Many of the vineyards have the Andes as a backdrop, 

making them stand out against the snowcapped 

mountains. Chile is a somewhat unique looking country 

that stretches down the west coast of South America. It 

is, in fact, 2,700 miles long—the longest country in the 

world—but only averages 109 miles in width. 

The climate in the wine region of Chile is very similar 

to California, with average summer temperatures 

ranging from 60˚F to 85˚F. Chile really has the perfect 

climate for wine growing, with sheltered peaks on one 

side and the ocean cooling the land on the other. 

In Argentina, the vineyards are located in the western 

part of the country among the foothills of the Andes. 

Because of the high altitude, Argentina does not have 

problems with many of the fungi and insects that affect 

vineyards in other countries. This certainly aids with 

cultivation of wines, especially the production of organic 

varieties. Both countries also have the benefit of the 

melting snow from the Andes Mountains, which provides 

irrigation to the vineyards. 

Spain is not the only country to have influenced 

both Chile and Argentina in the development of wine, 

however. France and Italy have definitely had their say. 

France introduced Malbec to Argentina and their 

Bordeaux proved a strong favorite in Chile, while the 

Italians brought Bonarda to Argentina. 

It is often difficult to select a wine when you may not 

be familiar with the country of origin, so I am going to recommend 

a couple of my favorites. All the wines that I am 

going to suggest typically cost less than $12.00 per bottle. 

Personally, I enjoy a nice vibrant Merlot, so my first 

choice is Travesia Merlot from Chile, a wine that is easy 

to drink with or without food. This is a super smooth red 

wine, lush with the fruits of cherry and plum that come 

to the forefront, giving it a velvety taste. 

Another Chilean wine that offers good value, this 

time a white, is Travesia Sauvignon Blanc, a fresh and 

crisp choice. Light and refreshing with a combination of 

grapefruit and mouth-watering lemon, this wine from the 

Central Valley of Chile sells for under $10.00 a bottle, a 

tremendous value. 

My personal favorite comes from the Casablanca 

Valley—Veramonte Merlot—and costs around $12.00 per 

bottle. It is without a doubt one of Chile’s true Merlots. 

The Veramonte has a wonderful aroma of rich blackberries 

and cherry spiced with black pepper, along with 

hints of eucalyptus and mint, with a subtle underlay of 

oak. It has a youthful flavor of dark fruit and is rich and 

full of generous berry flavors. 

Two wines that I recommend from Argentina—Tilia 

Cabernet Sauvignon and Tilia Malbec. The Cabernet 

is the king of the red grape—a small berry with a thick 

skin that creates a wine high in color. It is earthy with the 

taste of black currant cassis, herbs, cedar, and tobacco. 

Malbec is the national grape of Argentina; it creates 

spicy wines reminiscent of blackberries and chocolate 

with a velvety texture. It is dark, full bodied and inky. 

Lastly, my personal favorite is the Don Paula 

Malbec 2009, which has all the ingredients that make 

the Malbec grape so special. You may find that this wine 

costs a couple of dollars more, but believe me, it’s well 

worth it.E 

Eddie Mitchell, who is London (UK) born, has lived in the U.S. for 28 years, North Carolina for 

18. While playing professional soccer, he visited over 60 countries. 

1 www.epicureancharlotte.com volume • issue 2 

©iStoCkphoto.Com/JoSé CarloS pireS pereira; oppoSite: ©iStoCkphoto.Com/kedSanee; ©iStoCkphoto.Com/ina peterS 

I'm not a morning person; you will never 

find me voluntarily awake before 7 a.m. Nor 

am I a night owl; I finally got past my youthcrazed 

drive to stay up until all-hours, and 

nowadays, the nights I'm awake past midnight 

are few and far between. I, for one, peak and 

thrive right about mid-day; it's during those 

hours that I'm at my absolute best. In fact, 

we all have our 

unique biorhy thms 

and body clocks, with 

low points and high 

points and plateaus 

in-between. And you 

know what? So does 

wine—and even during 

just one evening. 

Think of it this 

way: bottled wine is 

dormant wine. While 

plugged up in a glass 

bottle for months 

(if not years), wine 

is, well, asleep. And 

just as we do while 

we sleep, a wine 

slowly changes; it 

develops, grows and 

transforms during 

the period of time 

before the bottle in 

which it's contained 

is opened. Similar 

to when we awake 

from our own sleep, 

a wine starts off a 

bit sullen and groggy, 

and after being uncorked, really begins 

to show itself, to awaken to its full glory and 

express and interact to its fullest potential. 

So where am I going with this? Simple: you'll 

notice that only until after a solid few hours 

of having opened a bottle of wine, that it's at 

its absolute best. And the reason is oxygen: 

the very thing that will ultimately degrade a 

wine and turn in into vinegar (in a biochemical 

lying dormant 

by nikitas magel 

reaction whose explanation is beyond the 

scope of this article) will, in the short term, be 

the same thing that seduces it into its most 

expressive state. 

The most ready example of this can be found 

in a bottle that's opened on one evening—then 

set aside unfinished, re-corked and consumed 

the following evening—is almost invariably better 

the following night. 

And that's simply 

because the wine has 

been exposed to just 

enough air to react 

with the complex 

aroma and f lavor 

compounds to bring it 

to its best. 

Any time I have 

the chance to plan a 

bit in advance, I open 

a bottle of wine in 

the morning before 

I start my day, pour 

a bit into a glass (it's 

not enough to just 

uncork it—you need 

to get some air into 

that bottle) and then 

set it aside until later 

that evening. Sure, 

the idea of opening 

a bottle of wine while 

you're hankering for a 

early morning caffeine 

fix may be unappealing, 

but you're not 

sipping any thing… 

just doing a minute or so of preparation. 

So get over it! Whip out the bottle, open 

it, pour a bit in a glass and push it aside until 

dinner time. It truly does make a difference. 

What's more is you'll notice—assuming you've 

had no company to help you finish it off that 

same evening—that the leftover wine is even 

better the following evening, after having been 

aerating for a day and a half. 

epicurean charlotte food & wine march • april 2011 

1

love olive… oil, that is by 

©iStoCkphoto.Com/igor dutina; right: ©iStoCkphoto.Com/andrewfurlongphotography 

charles jenkin 

evidence of the use of olives and their 

oil exists as far back as 9500 B.C., with 

cultivation as early as 5000 B.C. Homer, 

the Greek poet, referred to olive oil as 

“liquid gold,” and when it comes to culinary, 

the nickname is especially true. Be it for 

marinating, cooking of just in a small dish 

with a little balsamic vinegar for dipping 

bread, we love olive oil and all the deliciously 

healthy ways to imbibe. 

Even the most casual discussion of olive oil invariably 

leads to thoughts and questions about extra virgin versus 

virgin; versus just olive oil. The label ‘olive oil’ is a blend of 

virgin and refined oils. Virgin olive oil is expected to have 

reasonably good flavor, odor and a free fatty acid content of 

not more than two grams per 100 grams, according to the 

USDA. Another way of saying it is that the oil has acidity of 

two percent or less, helping create the attractive flavor. 

1 march • april 2011 epicurean charlotte food & wine volume • issue 2 www.epicureancharlotte.com 1

Extra Virgin olive oil comes from virgin oil, 

contains no more than eight percent acidity or free 

fatty acid content and is judged to have a superior 

taste. Extra virgin olive oil makes up less than 10 

percent of oil in many of the producing countries. 

Olive oil has for centuries been the most popular 

cooking and food oil used in countries around the 

Mediterranean. It may have taken the rest of us a 

bit more time to catch on, but today, Americans 

consume more olive oil than ever before. So back to 

the question—when do you use which oil for what 

purpose? Does it matter which one I use? Can I mix 

and match them? Lest these questions slip through 

our fingers like the finest EVOO (extra virgin olive 

oil), let’s discuss the uses of the oil from an olive in 

the kitchen. 

If you put a dozen chefs in a kitchen and asked 

the same question about when to use which olive oil, 

you may get at least half a dozen different answers. 

One point most will agree on is that the finest of 

extra virgin olive oils are enjoyed mostly in salad 

dressings and cold perpetrations, along with dipping 

for bread. That’s not to say that you couldn’t cook 

with it; you certainly can, as there are no rules. The 

olive oil patrol will not come to your kitchen and fine 

you for cooking with what many chefs on television 

cook with, EVOO. The important point to remember 

is that the more pure the oil, the lower the ‘smoke 

point.’ The smoke point is commonly known as the 

temperature at which the oil in the pan begins to 

smoke. 

For lightly sautéed foods, you can really use any 

olive oil you wish. As long as you like the way the 

oil tastes by itself, you should enjoy the cooked 

result, provided you don’t cook at too high a heat 

for the oil to where it begins to smoke and break 

down. For heavier cooking at higher temperatures, 

consider using just virgin olive oil and possibly 

mixing in a touch of extra virgin for the flavor 

profile. You can also go for a triumvirate and blend 

in a little canola oil with the two grades of olive 

oil to increase the ability to cook comfortably at 

somewhat higher levels of heat, or if you simply 

want to adjust the flavor. 

The price of a bottle of olive oil varies dramatically 

based on the type, quality and country of origin. For 

just cooking or even deep-frying, plain olive oil is 

the best consideration, as well as being the least 

expensive option. Virgin olive oil is less expensive 

than extra virgin, and certain producers known for 

especially delightful small batch oils can be very 

expensive. So how much? It’s the extra virgin that 

gets pricey. On the lower end, a bottle of 16 ounces 

can cost just eight bucks. You can also find a similar 

size container for $50 or more. This is where olive 

oil is like wine. 

An important consideration regarding olive oil 

is storage. The oil has three natural enemies: air, 

left: ©iStoCkphoto.Com/mBBirdy; right: ©iStoCkphoto.Com/nightanddayimageS 

New in Town... 

A Charlotte Tradition... 

Good Food on Montford 

1701 Montford Drive 


704.525.0881 

goodfoodonmontford.com 

7822 Fairview Road 


704.364.5755 

barringtonsrestaurant.com 

Committed to Local 

Committed to Independence 

Committed to Excellence 

A Moffett Restaurant Group, LLC 

light and heat. Keeping the container in a cool, 

dark and dry location always helps. A smart tip 

is to use a small dispenser for olive oil to keep it 

Buying the oil in small enough 

quantities that it lasts about a month 

in your kitchen is a good way to ensure 

you’re using fresh olive oil. 

handy for cooking, available starting at about $2. 

Buying the oil in small enough quantities that it 

lasts about a month in your kitchen is a good way 

to ensure you’re using fresh olive oil. It may cost 

less per ounce in a larger container, but if it goes 

bad—and you’ll know it by one quick sniff—you’ll 

have wasted the money anyway. 

When checking out olive oils on the store 

shelves, you’ll find infused olive oils in addition to 

the myriad of brands and prices, which are another 

great consideration. Some are infused with garlic, 

others with fresh herbs like rosemary, and still 

others are smoked or truffle infused. If you want to 

be daring, experiment with different oils to reach 

unique culinary finds. And remember to dip the 

bread in the oil you place on the table.E 

Charles Jenkin is the host of This Show Is Cookin' on WBT radio, Sundays at 12p.m. 


4/30/2011

irish beers no longer 

just for st. patrick’s day by michael brawley 

“You can’t be a real country unless you have a 

beer and an airline—it helps if you have some 

kind of football team, or some nuclear weapons, 

but in the very least you need a beer.” 

— frank zappa 

of the classic Irish beers most commonly 

available in the United States, the most 

popular by far is Guinness, even though Murphy’s 

Stout, Beamish Stout, Smithwick’s Ale and Harp 

Lager are available in most markets. With a bit 

more effort, O’Hara’s Stout and Red or Porterhouse 

Stout, Oyster Stout or Irish Red can be 

purchased. These beers, though less common, are 

more sought after among beer aficionados. 

When most people think of Irish beer, Guinness is the 

first to come to mind, not realizing that there are three different 

Guinness beers readily available in the Carolinas. 

Guinness Draught is the most pedestrian of these. This beer 

is typically purchased in a can with a nitrogen widget, which 

imparts a creaminess typically associated with Guinness. 

For the more serious drinker, you have Guinness Extra 

Stout. This Guinness is available in squat glass bottles and 

has a much more robust and roasted character. Until you’ve 

had this one, you haven’t had Guinness. This beer is loosely 

based on the original Guinness brewed over 250 years ago. 

Just this past year, Guinness Foreign Extra Stout hit the 

shelves. With 7.5 percent alcohol by volume (ABV) and a 

noticeably hoppy finish, this beer, though Irish in origin, is 

aimed squarely at the American craft brew market. 

22 march • april 2011 epicurean charlotte food & wine volume • issue 2 www.epicureancharlotte.com 2 

©iStoCkphoto.Com/Sean BoggS; right: ©iStoCkphoto.Com/kledge

six steps to pouring the 

perfect pint of guinness 

step one 

Take a cool, clean, dry, Guinness branded glass. 

step two 

Hold the glass under the tap at a 45 degree 

angle. 

step three 

Pull the handle forward until it is horizontal, 

and fill the glass to between 15mm and 20mm 

(about ¾”) from the top. Never put the tap spout 

into the Guinness. 

step four 

Leave the surge to settle (approximately 

119.5 seconds). 

step five 

Top up the glass by pushing the tap handle 

backwards until the head is just proud of the 

glass. Do not let the stout overflow, and never 

use a spatula to level the head. 

step six 

Hand the pint to the consumer with a steady 

hand. There should be no overspill. 

enjoy! 

With the craft brewing resurgence in America, Irish inspired 

beers are becoming more popular than ever. With their lower 

alcohol and mellower flavor profiles, Irish style stouts and Reds 

appeal to many who find the hoppier IPAs too much and the 

spicy effervescence of wits and wheats off-putting. These are just 

the types of comfort beers that go well with food and socializing, 

and hence, are at the heart of many North American breweries. 

North Carolina in particular among Southeastern states has 

seen a rapid increase in the number of breweries whose line-ups 

include these styles. Highland Brewing started in Asheville in 

1994 with their signature beer, Gaelic Ale. Now the company’s 

flagship, it is a rich, amber-hued ale with just the right balance 

of sweet malts and a light, crisp hoppiness, which hides its 5.8 

percent alcohol with just the right amount of carbonation. 

Foothills Brewing—located in downtown Winston- 

Salem—started with a small system in a renovated building 

and, due to the popularity of their rock-solid line-up of traditional 

beers, has since expanded into a brand new brew house. Their 

six year-round beers are complemented by seasonal releases, 

including an Irish Red, which is more on the rich side than 

bitter. At 4.7 percent ABV, this easy drinking seasonal ale is 

only found in draft, so you may have to ask your local pub 

for it. If you are very lucky, you may still find Foothills Sexual 

Chocolate—an early February release at the best beer establishments. 

The beer’s cult-like following comes from the 

extreme chocolate and toffee flavors imparted by the use of 

roasted coco nibs. Its scarcity leads beer geeks to stand in line 

all night for the chance to buy four bottles. Irish in style it is 

not, but you won’t find a better stout. 

Olde Hickory Brewing has been cranking out honest-togoodness 

traditional ales since 1994. Though they’ve built their 

following on lower alcohol seasonable beers, their limitedrelease 

stouts have put them on the national beer radar. So 

hopefully this St. Patty’s Day you’ll enjoy one of the many 

different selections offered.E 

Michael Brawley is the owner of Brawley’s Beverage on Park Road—Charlotte’s top store for beer and a great 

neighborhood wine store. Michael is an avid sailor as well. 

2 www.epicureancharlotte.com volume • issue 2 

©iStoCkphoto.Com/patriCia hofmeeSter; oppoSite: ©iStoCkphoto.Com/dori oConnell 

There’s some controversy over whether the “Irish soda 

bread” we enjoy on St. Patrick’s day is actually Irish. Many 

people contend that it’s an American creation. Others say 

that the Irish soda bread we know and love is an Americanized 

shadow of an Irish original. 

What is traditional irish soda bread? 

Soda bread appeared on the scene in Ireland in the 

1840s, long after St. Patrick passed on March 17, 460 

AD. Traditional Irish soda bread is made of flour, salt, 

buttermilk and baking soda—and that’s it. The baking 

soda acts as a leavening agent, and it’s where the ‘soda’ 

in the bread’s name comes from. 

The basic table bread became extremely popular 

in Ireland in the late 1800s because it was relatively 

inexpensive to make. To cook the bread, the Irish placed 

the dough in a bastible, a large, cast-iron pot with a lid, and 

put the pot right onto hot coals or into a turf fire (turf is a 

fuel-like coal composed of dried, compressed vegetation). 

does traditional irish soda bread have raisins in it? 

No. Soda bread with raisins in it is called ‘spotted dog’ 

or ‘railway cake.’ Raisins and other dried fruit would have 

been luxury items in Ireland in the 1800s. If they had them to 

spare, women may have incorporated raisins and perhaps 

MAKE EVERY DINNER A 

 

tradition or not? irish soda bread by emma murphy 

 

Crown Point 

Dilworth 

UNCC 

a bit of sugar into their bread as a special treat. 

is soda bread still eaten in ireland today? 

Yes. I recently visited Dublin, Cork and Kinsale and 

found soda bread to be available in many shops. 

Here’s an easy traditional Irish soda bread recipe: 

ingredients: 

• 3½ cups flour • 1 tsp. salt 

• 1 tsp. baking soda • 1½ cups buttermilk 

Preheat oven to 425ºF. Lightly sprinkle a baking 

sheet with flour. Mix flour, baking soda and salt in a 

large bowl. Gradually mix in buttermilk until the dough is 

moist. Gather dough into a ball. Do not overwork the 

dough (the more you handle the dough, the tougher it 

becomes). Place the dough onto the floured baking sheet, 

and using a sharp knife, cut an ‘X’ into the top of the ball 

of dough. The cuts should be about half an inch deep and 

extend almost to the edges of the dough ball. Bake for 

about 35 minutes until the bread is golden brown. When 

you remove the bread from the oven, tap the bottom 

with your finger. If you hear a hollow sound, the bread 

is finished baking. Let cool for a few minutes and serve 

warm with butter. Yield: One loaf—about eight servings. 

This article originally ran on The Gourmet Food Blog: thegourmetfoodblog.deandeluca.com. 

1308 E The Plaza • Charlotte • 704.817.9365 


2

chicken poblano 

mexican, latin & spa nish by zenda douglas 

images by ashley blake summerlin 

delights fuse at señ or tequila 

o the delight of their customers and 

friends, Oscar Gonzalez and Maria 

Jose choose to cook together and share 

their remarkable culinary talents with 

fortunate diners. For the past nine years, 

the dedicated couple—in and our of the 

kitchen—have run Señor Tequila Cantina 

Grill, located in The Shops at Piper Glen 

off Rea Road in Charlotte. 

The cuisine is Mexican fusion, incorporating 

ingredients, flavors and techniques from Spain, 

Mexico, South and Central America and the Caribbean. 

Oscar is from Venezuela, Maria from Honduras. These 

countries are well represented on the menu, as is 

Argentina and Cuba. 

Using original ingredients, the chefs create subtly 

flavored dishes very similar to those prepared by the 

Aztecs. 

Selections of everything from cactus leaves to 

plantains to succulent shrimp are of peak freshness, 

important to the Chef even with mainstay ingredients 

such as spices. “I cook every day,” says Oscar. 

“Everything is freshly prepared.” 


t

Walking into the compact restaurant inspires a shift in 

consciousness. The décor is colorful and bright with its 

golden yellow, sea turquoise and deep pink walls, but at the 

same time, masters calm and relaxation. Patrons step off a 

suburban Charlotte sidewalk and into an authentic Mexican 

cantina filled with the rhythms of salsa and meringue. 

A long hoped-for expansion is underway and will be 

ready for this year’s Cinco de Mayo celebration. The restaurant 

has become the occupant 

of 1,700 square feet of space next 

door in addition to the existing 1,200 

square feet where the business now 

operates. “Our plans are to turn the 

present dining room into a larger 

bar—or cantina—and waiting area 

and to move the dining room into the 

newly acquired space,” says Oscar. 

“We expect to have about 25 tables.” 

The addition will relieve the long 

lines that are frequently seen spilling 

down the sidewalk. Señor Tequila is 

a neighborhood restaurant largely 

visited by residents of SouthPark, 

Ballantyne and Matthews, but it is hoped that, with the 

expansion, the neighborhood will get larger, drawing 

more diners in from other parts of the city. 

I sat down with Oscar and Maria for a late lunch, 

which turned into an early supper—yes, you’re allowed 

to do that at Señor Tequila. A dewy fresh mango margarita, 

beautifully concocted, was presented to me. The 

restaurant’s reputation for well-prepared dishes had 

Patrons step off a 

suburban Charlotte 

sidewalk and into an 

authentic Mexican 

cantina filled with 

the rhythms of salsa 

and meringue. 

l to r: raul bermudes, owner oscar gonzalez, sergio lopez 

preceded me here, and I was expecting very tasty 

food—excellent burritos, tender enchiladas, even arroz 

con pollo and carne asada. All of that, plus many more 

dishes, was available. 

I was not, however, expecting a large bowl of warm, 

velvety-smooth soup made from three simple ingredients—cilantro, 

cream and almonds. Its dark green color 

and texture were immediately appealing and the taste 

was divine. It felt like home for the 

holidays—so good and satisfying. 

But before I could scrape the bowl, 

a platter of Quesadillas del Bazar 

del Sábado (mini quesadillas filled 

with brie, walnuts and tropical fruit 

salsa) was placed before me. It could 

have been dessert, but no, it was a 

wonderfully sweet appetizer. 

A new appetizer (or tapas), ceviche 

de tuna, was served next and was 

spicy, sweet and dotted with fresh 

mango. The ceviche was followed by 

Aguacate Relleno—shrimp cooked in 

a chef’s salsa and ladled into a fresh, 

halved avocado. The mild avocado made the perfect base 

for the tangy shrimp mixture. ¡Muy sabrosa! 

Grilled sea bass followed its enticing aroma to the 

table. The dish, Huachinango a la Veracruzana, was made 

with Mediterranean tomato sauce, olive oil, pico de gallo 

and studded with olives and capers. Alongside it were 

white rice, sweet plantains and black beans. The dish 

came together like bread and butter—the fish absorbing 

2 march • april 2011 epicurean charlotte food & wine 

volume • issue 2 www.epicureancharlotte.com 

tuna ceviche 

2

owners maria jose and oscar gonzalez sea bass vera cruz 

all the stronger flavors of the sauce. I kept coming back 

for more, but alas, another entrée was attracting my 

attention. Served in its own bowl made from a perfectly 

baked-crisp tortilla was a mixture of chicken strips, poblano 

peppers and mushrooms cooked in a smooth cream 

cheese sauce. If ever there was comfort food, this was 

it—the ultimate Spanish chicken pie! 

I quickly realized that the final entrée on my tasting 

journey through this special restaurant was designed for 

two—even three—people. The new house specialty, Molcajete 

Señor Tequila, is served in a kettle-type pot, which 

offers up slices of steak, chicken, fried cheese, shrimp 

and cactus leaves carefully dipped into a green sauce. A 

whole green onion, with its lengthy shoots, garnishes 

and flavors the pot. Bites into the juicy freshness of the 

cactus leaves enhance the flavors of the meats. The 

cheese is simply an indulgence that is worth the guilt. 

While we ate, Oscar explained to me the various types 

of mole: chocolate, red and green. His green sauce, however, 

departs from the traditional tomatillo-based mole. 

Instead, he uses spinach, pumpkin seeds, peanuts, bread 

and chicken stock, and it is delicious. 

Whether you refer to it as torta, pastille or cake, Tres 

Leches Cake is among the best. A sumptuous sauce 

made of three kinds of milk—condensed, evaporated 

and heavy cream—is swirled around the cake. Other 

desserts available are equally inviting. 

Throughout the week, lunch favorites and combinations 

are freshly prepared and served. Reservations for lunch 

or dinner are available. 

As the name suggests, that much sought after juice 

from the blue agave is an important feature at Señor 

Tequila’s Cantina Grill. There are three types of tequila: 

distilled, white (which spends more time aging in the 

barrel and has an oaky flavor) and reposado, or wine. 

More than 20 brands of tequila appear on the beverage 

menu along with numerous recipes of homemade sangria 

and a host of red and white Spanish wines and beers. 

Every three months, the restaurant hosts tequila tastings. 

Children get special treatment at Señor Tequila’s as 

well; children’s menus are listed inside of storybooks such 

as Home on the Range and 101 Dalmations. Kid’s meals 

are $1.50 on Sundays and include an ice cream cup. 

Señor Tequila Cantina Grill will provide catering from 

the whole menu for up to 150 people in homes and offices. 

Oscar has been in the restaurant business—specifically 

in Latino, Mexican and Spanish establishments—for 

17 years. He has experience in all ‘sides of the house,’ 

having worked as a waiter, cook and bartender. 

Oscar and Maria met in Brazil where both sets of parents 

worked in the Brazilian embassy. They attended the 

same college and married. Oscar studied agriculture; Maria 

pursued communications. Both count the experience of 

living in this beautiful city among the best in their lives, 

and they learned a great deal about the food there. After 

Brazil, and just before coming to Charlotte, the couple lived 

TRIVIA 

Tuesdays @ 8pm 

Bring your team 

1/2 OFF 

WINGS 

Wednesdays 

Best on the Blvd 

ACOUSTIC 

Thursdays @ 8pm 

Never a Cover 

$ 4 

White Russians 

EVERY DAY 

LebowskisGrill.com 

704.370.1177 

1524 East Blvd. Charlotte 

on Margarita, a Venezuelan island in the Caribbean. 

The marriage brought together a treasure of family 

recipes from both sides. Maria’s mother, who is 

from Spain, operated a restaurant in Honduras, which 

contributed to the culinary repertoire they have built 

upon through travel and classes taken in Mexico, 

Miami and Houston. 

Raul Bernudez and Sergio Lopez have joined Oscar 

and Maria in the kitchen as assistant chefs for all of 

the nine years the restaurant has been in business. 

Weekends are already special with paella on the 

menu, but on many weekends, new dishes are presented. 

Customers are polled for their opinions, deciding 

which ones become regular features. Consent to special 

requests from good customers is always a possibility. 

My visit there seemed a perfect way to spend a Sunday 

afternoon. But if your schedule won’t allow for that, try 

Monday through Thursday, or Friday or Saturday. Señor 

Tequila will be waiting, and you are sure to be pleased.E 

Zenda Douglas is a Charlotte based writer whose work appears in a variety of print and online 

publications. She also provides public relations and marketing consultation to non-profits and 

cause-related organizations. She may be reached by email at zeabest@aol.com. 

señor tequila cantina grille 

6414 rea road • charlotte 

704.543.0706 • senortequilacantinagrill.com 

N O W O P E N 

Turning seafood lovers into 

fishianados everyday. 

c ean catch sh market 

T R A N Q U I L C O U R T 

2 8 2 O S E L W Y N AV E • 7 O 4 . 3 3 3 . 1 2 1 2 


follow us on:

through the 

grapevine 

Epicurean Charlotte Food and Wine 

magazine has gone digital! Visit us at 

www.epicureancharlotte.com for 

up-to-date information on events and 

news around town, and be sure to follow 

us on Facebook and Twitter! 

 

 

 

 

 

Family-owned Raffaldini Vineyards 

and Winery, located in Ronda, NC, in 

the Yadkin Valley, recently celebrated 

their 10th anniversary, where they 

unveiled their first 1.5-liter magnum of 

red wine, Tutto è Possibile—Anything 

is Possible. 

336.835.9330 • www.raffaldini.com 

A new restaurant has opened in the 

Plaza Midwood area. Akahana Asian 

Bistro now occupies the former 

Cuban Pete’s location on Central 

Avenue. Welcome to the 

neighborhood! 

704.817.9365 

Chef Jay of D’Vine Wine Café, his 

wife Farrah and son Owen recently 

welcomed a new addition to the 

family. Baby Damon was born 

January 18. Congratulations and 

good health to all. 

704.369.5050 • www.dvinewinecafe.com 

Terra Restaurant is now offering 

their special winter menu. Check 

them out for a great evening! 

704.332.1886 • www.terracharlotte.com 

Johnny’s Red Bowl offers half-price 

wine bottles every day of the week. 

What a deal! 

704.814.7777 • www.redbowlusa.com 

Boardwalk Billy’s Raw Bar & Ribs 

has opened a third location on East 

Boulevard in the former Deck location. 

Open every day until 2 a.m., 

they’re a welcome addition to the 

neighborhood. 

704.332.9292 • www.boardwalkbillys.com 

A familiar face, Julian Douglas of Brio 

Tuscan Grille (Piedmont Row), has 

accepted a new promotion as General 

Manager of the Brio in Atlanta. Good 

luck Julian—many will miss you. 

Hunter Lewis of Raleigh has accepted 

the Charlotte position. 

704.571.4214 • www.brioitalian.com 

Doug Bell of The Roasting 

Company has purchased 

Providence Road Sundries. 

704.521.8188 • www.roastingco.com 

www.providenceroadsundries.com 

704.366.4467 

Charlotte is getting ready to be a lot 

more Italian. New restaurant Italian 

Pie will open at 1608 East Boulevard 

in the former Solé location. 

The Penguin Drive-In on 

Commonwealth Avenue has 

re-opened with new owners Martin 

Sprock and Lisa Ballentine, daughter 

of the original owner, Jim Ballentine. 

704.375.1925 

www.penguinrestaurant.com 

Hotel Charlotte Restaurant has 

closed. Steve Black, a face we have 

come to know well over the last 20+ 

years, will move back to Morganton 

to be closer to family. 

Brixx Wood Fired Pizza is pleased to 

introduce their new gluten-free dough, 

now available at all 19 Brixx locations. 

So far, it’s been receiving rave reviews. 

www.brixxpizza.com 

19 Charlotte Goes Green 

St. Patrick's Day Festival 

march april 

The 15th annual parade & festival is an all-day 

outdoor event featuring a music stage, crafts, 

food, beer and area vendors. 

www.charlottestpatsday.com 

19 Wine & Music at Davesté Vineyards 

Spend a relaxing day at the vineyard as Brett 

Milstead of the Thirsty Horses performs. Bring 

a picnic basket, lawn chair or blanket and enjoy 

$5 wine tastings and wine by the glass or bottle. 

www.daveste.com 

21 Learn to Cook Italian 

If you’re ready to take your Italian cooking up 

a notch be sure to join executive chef Harrison 

Booth at The Duke Mansion for an Italian 

cooking class where you’ll learn to prepare an 

amazing four-course meal and taste along the way. 

www.dukemansion.com 

26 Wine Tasting: Spain to Portugal 

Expand your palate by trying flavorful wines 

from the Iberian Peninsula. Total Wine & More’s 

free tasting will include Aspaldi Rioja Cosecha, 

Gazela Vinho Verde and Grao Vasco Dao Tinto. 


places to go 

people to see 

16 Passport for Fashion 

Charlotte Seen presents an evening of fashion, 

style, wine and cuisine from around the world to 

help raise funds and awareness about saving the 

environment as part of Style Week Charlotte. 

www.passportforfashion.com 

16 Randy Lewis Vintner Dinner 

This Charlotte Wine & Food Weekend kick-off 

event held at Zebra Restaurant will feature select 

wines from the Lewis family winery, Lewis Cellars, 

a passed aperitif and a four-course dinner. 

www.charlottewineandfood.org 

26 A Taste of South America 

Join the friendly staff at Total Wine & More 

as they take a taste tour via a South American 

wine tasting. 


29 Budbreak Wine Festival 

Experience 15 North Carolina wineries, delicious 

food vendors, local artists, great music and more 

at this downtown Mt. Airy festival. Proceeds will 

benefit local and international charity organizations. 

www.budbreakfestival.com 

2 march • april 2011 epicurean charlotte food & wine volume • issue 2 www.epicureancharlotte.com 

©iStoCkphoto.Com/Svetlana turilova 

-30

scene around 

town 

" 

re-opening of the 

penguin drive-in 

The Penguin’s original family, 

l to r: Jean Ballentine (mother), 

Tim Bagley, Lily Bagley, Lisa Ballentine 

(owner), Tricia Bagley (sister) 

an evening at urban sip wine 

& scotch bar, ritz carlton 

" 

l to r: Heidi Nowak (Sales & 

Marketing), Jon Farace (Executive 

Chief), Jack Rosenblatt 

" 

bobcats watch party 

tour at selwyn pub 

l to r: Jim “Coach” Foster Sr. (owner); 

Lady Cats Lacey Cunningham, Kia 

Cunningham, Jessica Schroeck & 

Brooke McCray; Jim Foster Jr. (owner) 

www.epicureancharlotte.com volume • issue 2 

chocolates for valentine’s 

at petit philippe 

l to r: Casey Hickey (owner), 

Timothy & Sherry Hood 

" 

" 

raffaldini 10 year 

anniversary celebration 

l to r: Thomas Salley, Maureen 

Raffaldini, Jay & Barbara Raffaldini, 

Annie Vorys, Tammy Baity 

lunch at bistro la bon 

l to r: Jamie Swofford, Monica Savo 

Naumoff, Mike Brawley Sr., Linda 

Seligman, Majid Amoorpour (owner) 


"

local flavor 

delectable dishes for dining at home 

au gratin potatoes 

executive chef joe kindred 

rooster's wood-fired kitchen 

ingredients: 

• 8 oz. russet potatoes, 

sliced 1 /8 thick 

• 4 quarts heavy cream 

• 2 heads roasted garlic 

• ¼ cup salt 

• 1 /8 cup black pepper 

• thyme stems 

• parmesan cheese (topping) 

Cream Sauce: Place all ingredients (except potatoes) in 

a heavy stock pot and bring to a simmer. Once it comes 

to a boil, turn off the heat and let steep for 30 minutes. 

After steeping, use a china cap (heavy strainer) and 

transfer to a container. Using a ladle, mash the garlic, 

thyme and seasoning in the china cap (strainer) in the 

cream for more consistency. Refrigerate immediately. 

Place sliced potatoes in a greased baking dish. Pour cream 

sauce over potatoes and bake with parchment paper on 375˚ 

for 1 ½ hours or until fork tender. Remove parchment, broil 

with Parmesan cheese until golden brown. Serves four to six. 

irish guinness stew 

sir edmond halley’s restaurant & freehouse 

ingredients: 

• 3 lbs. top round, cubed 

• 1 large onion, diced 

• 2 carrots, diced 

• fresh rosemary 

• fresh thyme 

• 3 garlic cloves 

• salt & pepper 

• 2 cans Guinness Draught 

• 2 cups veal stock 

• olive oil 

Brown meat in a large pot with olive oil. Add onions, 

carrots, rosemary, thyme and garlic cloves. Cook for 

10 minutes. Salt and pepper to taste. Add Guinness and 

veal stock. Simmer for 30 to 45 minutes on low heat. 

Ladle into bowl, top with mashed potatoes and sautéed 

julienne vegetables. 

Serves six. 

dilworth/ 

southend 

The Common Market 

The Common Market is your stop for 

eclectic, neighborhood convenience. A 

modern twist on the general store, The 

Common Market offers fresh deli sandwiches, 

cold beer, knicks & knacks and a great 

selection of wine for every price range. 

704.332.7782 • www.commonmarketclt.com 

southpark 

Café Monte French Bistro 

This French bakery and bistro has a delectable 

dish for everyone, offering French 

fare along with freshly baked Artisan 

breads, pain de croissants and crêpes. Open 

every day for breakfast, lunch and dinner. 

704.552.1116 • www.cafemonte.net 

Midtown/ 

Myers park 

New York Butcher Shoppe 

More than just a butcher shop, they offer 

items from certified Angus beef steaks 

and incredibly prepared chicken cordon 

bleu, to fresh seasonal vegetables, pastas, 

sauces, wines and more. You’ll be pleasantly 

surprised when you walk in the door 

at the selection of products they have. 

980.207.1810 • nybutcher.com 

Boardwalk Billy’s Raw Bar & Ribs 

Kick back—welcome to the no-tie zone! 

It’s time to make your lunch or dinner a 

vacation. This casual dining restaurant and 

bar specializes in fresh raw bar seafood as 

well as ribs, cold beers, specialty drinks and 

fun times. Enjoy amazing drink specials and 

relax on their awesome roof-top patio. 

704.332.9292 • www.boardwalkbillys.com 

Lebowski’s Neighborhood Grill 

Drop into Lebowski’s for good times 

and great food. Located in the heart of 

Dilworth on East Blvd., this comfortable 

neighborhood grill features a street-side 

covered patio, flat screen TVs and the best 

Buffalo wings south of North Tonawanda, 

NY. Daily lunch and dinner menu. 

704.370.1177 • lebowskisgrillandpub.com 

Barrington’s Restaurant 

Bruce Moffett brings culinary 

sophistication to the area with his highly 

imaginative cuisine. Meals are served in 

an intimate atmosphere by skilled servers 

who know the wine list as well as they 

do their own names. 

704.364.5755 

www.barringtonsrestaurant.com 

ripe for 

the picking 

Brixx Wood Fired Pizza 

Brixx is a fun, friendly neighborhood restaurant 

that serves the best brick-oven pizzas 

around! Brixx also offers sandwiches, pastas, 

salads and desserts—there’s something for 

everyone. Visit Brixx in Uptown, Foxcroft 

(SouthPark), Dilworth and Blakeney. 

www.brixxpizza.com 

Zen Asian Fusion 

Zen showcases the finest contemporary 

Asian–infused cuisine with a European 

style. An eclectic menu of Asianinfluenced 

dishes features plates both 

small (tapas) and large, all geared to 

be shared. 

704.358.9688 • www.zenasian.com 

Brio Tuscan Grill 

Brio offers its guests ‘La Dolce Vita.’ 

The food is all simply prepared using 

the finest and freshest ingredients. The 

menu’s emphasis is on prime steaks and 

chops, homemade pasta specialties and 

flatbreads prepared in an authentic Italian 

wood-burning oven. 

704.571.4214 • www.brioitalian.com 

Dolcetto Wine Room 

Georges Brasserie 

Dolcetto Wine Room is chic and trendy. Georges Brasserie is a vibrant French 

Enjoy wines by the glass or bottle, along brasserie blending tradition and modern 

with artisanal cheeses, appetizers, desserts, cuisine located in Piedmont Town Center. 

salads and sandwiches. Outdoor patio The restaurant features a main dining room, 

seating is the place to watch the crowds. raw bar, patio seating, bar and private dining. 

704.295.1111 • www.dolcettowineroom.com 980.219.7409 • www.georgesbrasserie.com 

Clean Catch Fish Market 

This ‘European-style,’ high-end fish 

market specializes in responsibly fished 

and caught seafood unlike anything shoppers 

are used to seeing in grocery stores. 

Wine pairings and weekly classes on how 

to prepare and cook the fish are offered. 

704.333.1212 • www.cleancatchfish.com 

Pasta & Provisions 

Charlotte’s primo Italian gourmet food 

store features homemade pasta, sauces, 

olive oils, imported and domestic cheeses, 

etc., and a huge selection of Italian wines. 

704.364.2622 • www.pastaprovisions.com 

Deejai Thai Restaurant 

Each dish at Deejai is prepared with fresh 

ingredients by Thai chefs using recipes 

passed down from generations. Wine and 

beer is carefully selected to compliment the 

spices and sauces in Thai food. 

704.999.7884 • www.deejaithai.com 

Terra Restaurant 

This intimate bistro’s casual atmosphere is 

perfect for dining with friends, co-workers 

and family. The creative menu features a 

wide array of great selections, always made 

from the highest quality ingredients. 

704.332.1886 • www.terracharlotte.com 

march • april 2011 epicurean charlotte food & wine volume • issue 2 www.epicureancharlotte.com

ipe for 

the picking 

plaza/ 

Midwood 

ballantyne/ 

stonecrest 

Miró Spanish Grill 

Miró offers the best of Spain. Relax after 

work with an array of tapas and sangria, 

or settle in for a feast of steaks, chicken 

and fresh seafood, accompanied by a bottle 

of Rioja from their excellent wine list. 

704.540.6364 • www.mirospanishgrill.com 

Total Wine & More– 

Promenade on Providence 

The wine superstore offers a huge selection 

of fine wines at dynamite prices. Choose 

from everyday wines or some of the wine 

world’s most revered labels. Many selections 

of beers and gift items are also available. 

Tastings and classes are offered. 

704.841.1212 • www.totalwine.com 

Portofino’s Italian Restaurant 

Great food pays homage to the glories of 

the Italian table at Portofino’s. With four 

Charlotte-area locations, they pride themselves 

on creating menus inspired by a 

timeless passion for food. 

704.527.0702 • portofinos-us.com 

university/ 

Matthews 

Akahana Asian Bistro Bar & Sushi 

If you’re looking for a good fresh sushi 

experience, you’ve found the place. The 

menu is a fusion of everyone’s favorite Asian 

dishes including Pad Thai, hibachi chicken, 

sesame chicken and Mongolian beef, to 

name a few. There’s also a sushi bar where 

you can sit to watch your rolls being made. 

704.817.9365 

D’Vine Wine Café 

Casual, relaxed environment with two 

separate lounge areas featuring 35 wines 

by the glass and over 500 wines for retail. 

The menu is focused on gourmet small 

plates at reasonable prices. 

704.369.5050 • www.dvinewinecafe.com 

Rudy’s Italian Restaurant 

& Bar 

This neighborhood Italian restaurant 

boasts a casual atmosphere, friendly 

prices for food and bar and great food. 

704.544.4949 • www.rudyscharlotte.com 

park road/ 

woodlawn 

Sir Edmond Halley’s 

Restaurant & Freehouse 

Nestled in the elbow of Park Road Shopping 

Center sits this world-renowned 

restaurant. Sir Eds’ mouth-watering menu 

is available in full until 2 a.m. seven nights 

a week. Come for the food and stay for the 

spirits and camaraderie. 

704.525.7775 • halleyspub.com 

Total Wine & More–Matthews 








The Common Market 

The Common Market is your stop for 

eclectic, neighborhood convenience. A 

modern twist on the general store, The 

Common Market offers fresh deli sandwiches, 

cold beer, knicks & knacks and a great 

selection of wine for every price range. 

704.334.5991 • www.commonmarketclt.com 

Johnny’s Red Bowl 

Featuring a full-service bar and Asianinspired 

dishes, each dish is handcrafted 

and prepared with the finest and freshest 

ingredients. Boasts a create-your-own stirfry 

bar and award-winning Sushi bar. 

704.814.7777 • www.redbowlusa.com 

Señor Tequila Cantina Grill 

This Mexican restaurant and tequila bar 

features a vast selection of tequilas and a 

menu packed with food choices from south 

of the border. More homey than haute, 

Señor Tequila offers splendid renderings 

of Mexican favorites at modest prices. 

704.543.0706 

Good Food on Montford 

With a focus on the extensive use of local 

and organic products combined with comfortably 

humble décor, the result can only 

be described as Good Food on Montford. 

704.525.0881 • www.goodfoodonmontford.com 

Total Wine & More–Park Road 








Total Wine & More–University 








Wine makes daily living easier, less hurried, 

with fewer tensions and more tolerance. 

words to 

live by 

Benjamin Franklin 

www.epicureancharlotte.com volume • issue 2 epicurean charlotte food & wine march • april 2011 

©iStoCkphoto.Com/weBphotographeer

4720 Piedmont Row Drive | Suite 150 | Charlotte, NC 28210 | phone: 704-571-4214 or 888-45-BRAVO | www.BrioItalian.com 

TERRA 

545-b providence road • charlotte, nc 28207 

www.terracharlotte.com • 704.332.1886 

Histor ic Dilwor t h 

1716 Kenilwor t h Avenue 

704.358.9688 

zenasia n fusion.com 

Lunch 

Monday - Fr iday: 11:30-2:00 

Dinner 

Sunday - Thursday: 5:00-10:00 

Fr iday & Saturday: 5:00-11:00 

Stonecrest at Piper Glen 

704.540.7374 

mirospa nishgr ille.com 

Lunch 

Monday - Fr iday: 11:30-2:00 

Dinner 

Sunday - Thursday: 5:00-10:00 

Fr iday & Saturday: 5:00-11:00 

march • april 2011 epicurean charlotte food & wine

señor tequila cantina - Epicurean Charlotte Food & Wine Magazine

Create successful ePaper yourself

Delete template?

Save as template?