Charlotte Restaurant Week - January 20-29, 2012

This week is Restaurant Week all across South Carolina! In two weeks, it will beCharlotte Restaurant Week.  There has some outstanding restaurants that I am starting to discover.

If you live in the Charlotte Metrolina area, this is an excellent time to take advantage of great restaurants with excellent Restaurant Week deals.

As I continue to discover Charlotte, where should I be eating?

Restaurant Week - South Carolina

Its Restaurant Week all over South Carolina! I urge all of you to take advantage of this and try some place new. This is definitely an excellent opportunity to taste some of the state's best menus for a low price!

Table 301 Offering 3 Wine Dinners in Greenville, January 12, 2012

Winemaker Dinners - Thursday, January 12, 2012
Three talented winemakers, three great restaurants, one amazing night of wine & foodWe’re excited to host three dinners with winemakers in town for the American Red Cross Affair with Flair Wine Auction (with a percentage of the proceeds benefiting the event).
NOSE DIVE with Tom Rinaldi of Provenance Winery.
Provenance Wine Dinner - Thursday, January 12, 2012The event is $65 per person and seating is limited. A portion of the proceeds benefit the American Red Cross Western Carolinas Region. For reservations, please call 864-241-3030.Provenance Wine Dinner Menu:StartFamily Style CharcuterieChefs Selection of House Made Hams, Pates, Rillettes & PicklesProvenance Vineyards Rutherford Sauvignon Blanc 2010FishMarinated Tuna CrudoHerb Smoked Blackberries, Grilled PortabellaProvenance Vineyards Napa Valley Merlot 2006MeatPork ShankRoasted Root Vegetables, Apple, Smoked BrothProvenance Rutherford Cabernet Sauvignon 2008
SweetCandy BarFirm Milk Chocolate, Coffee Crust, Raisins, Bourbon, Peanut Anglaise


Devereaux’s with Joe Davis of Arcadian Winery. For reservations, call 864-241-3030. 



The event is $85 per person and seating is limited. A portion of the proceeds benefit the American Red Cross Western Carolinas Region. For reservations, please call 864-232-7007.Perception Wine Dinner Menu:First Course:

Arugula SaladCider Vinaigrette, Feta Cheese, Toasted Pumpkin SeedsPerception Russian River ChardonnaySecond Course:

Creamy Blue Crab SoupPerception Sangiacomo Vineyard ChardonnayThird Course:

Pan Seared ScallopsAsparagus Risotto, Butter SaucePerception Sangiacomo Vineyard Chardonnay and Russian River Pinot NoirFourth Course:

Braised Beef Short RibsCreamy Anson Mills Polenta, Broccolini, Truffle DemiPerception Bacigalupi ZinfandelFifth Course:

Brown Butter CakeLocal Pecans, Caramel Ice CreamThe event is $75 per person and seating is limited. A portion of the proceeds benefit the American Red Cross Western Carolinas Region. For reservations, please call 864-241-3030.Arcadian Wine Dinner Menu:First CourseCrab CannolliPiña, Radish, Apple, Chive, LemonChardonnay, “Sleepy Hollow Vineyard”, Santa Lucia Highlands, California, 2006Second CourseRoasted GrouperWhite Corn Polenta, Maitake, Lemon, Herbed JusPinot Noir, “Sleepy Hollow Vineyards”, Santa Lucia Highlands, California, 2005Third CourseBeef ShortribConfit Potatoes, Caramelized Onion, Haricot Vert, BraisageSyrah, “Garys’ Vineyard”, Monterey, California, 2001Fourth CourseHot Chocolate & BiscuitFlourless Chocolate Cake, Stuffed Brioche, Malt ParfaitThe Loft at Soby’s with Mark Ray of Perception Wines. For reservations, call 864-232-7007. Perception Wine Dinner - Thursday, January 12, 2012

CreamThe event is $75 per person and seating is limited. A portion of the proceeds benefit the American Red Cross Western Carolinas Region. For reservations, please call 864-241-3030.

Arcadian Wine Dinner Menu:
First Course  Crab CannolliPiña, Radish, Apple, Chive, LemonChardonnay, “Sleepy Hollow Vineyard”, Santa Lucia Highlands, California, 2006

Second Course  Roasted GrouperWhite Corn Polenta, Maitake, Lemon, Herbed JusPinot Noir, “Sleepy Hollow Vineyards”, Santa Lucia Highlands, California, 2005

Third Course Beef ShortribConfit Potatoes, Caramelized Onion, Haricot Vert, BraisageSyrah, “Garys’ Vineyard”, Monterey, California, 2001

Fourth Course Hot Chocolate & BiscuitFlourless Chocolate Cake, Stuffed Brioche, Malt Parfait

Moules on the Grill!

I'm a huge fan of mussels and more specifically moules frites, which are very popular in Belgium and France. Grilling is a hobby of mine and so I had this notion that I wanted to try some mussels on the grill. I've never cooked them before, but wanted to play around and see what I could come up with.



Ingredients: 1/2 Purple Onion chopped, Garlic, Butter and Lemon

 I sauteed the onion with garlic and butter on the grill for about 2 minutes, when the onion soften.

Finally, the mussels were added along with the juice squeezed from the lemon and cooked until the mussels opened. The guy at the seafood department said to cook the mussels for about a minute  more once they open up.

The final verdict, the mussels were good, but I totally overcooked them. The garlic, onion and lemon flavors were a great compliment. When mussels are overcook, they shrink and don't provide much meat. Next time I venture in making mussels, I will steam them and maybe follow a recipe, versus trying it on my own.

Happy New Year, SNarolina Foodie Style!

2012 has begun and today we enjoyed our annual New Years day meal. My wife totally surprised me with some of the best collard greens that I've ever tasted. She used a combination of Canadian bacon, purple onions caramelized in a brown sugar glaze and chicken bullion. I would've paid for them in a restaurant!

Also, our meal included the traditional Black Eyed Peas,

a simple, cherry tomato salad with balsamic vinegar and grated romano cheese.

I was in charge of grilling the pork chops, which I rubbed with sea salt.  I am a huge fan of sea salt and tend to use on all of my grilled meats. It's amazing what such a simple ingredient can do to grilled meat.

Here is the finished product.

Lastly, the Mrs. surprised me by baking a Blackberry Cobbler, using fresh blackberries that we purchased yesterday. We need to have this more often!

One of my goals with SNarolina Foodie this year is to share some meals that we have not only in restaurants, but also at home, especially anyting that I am trying to tackle for the first time.