Chef David Peraza’s 13 Tacos & Taps will open to the
public on Tuesday, Jan. 15. Peraza has been a part of some of the areas most popular Mexican restaurants in the past, which include places such as Gonza Tacos y Tequila, Mez and Jibarra, to name a few. Now with his first brick and mortar with his family, Peraza plans to bring Mexican fusion to the location that use to be Chubby's Tacos inside the Falls River Town Center. We had an opportunity to talk to Peraza this Friday and sample some of the upcoming tacos he'll be offering to patrons. Take a look below at some photos and descriptions of what's to come.
Shrimp & Grits Taco – Using his craft of fusion this
taco is shrimp, seared and infused with chorizo and chile pepper sauce, fresh
stone ground NC grits, Oaxaca cheese and green onions on a corn tortilla. A
most excellent taco that will satisfy the taco traditionalist as well as the
ones who love Southern cuisine.
Chicken & Waffles – Another great fusion item. Here you
get the best of both worlds. Take a double dipped breaded chicken strip with
maple syrup, pico de gallo, queso fresco and put that on top of a waffles … and
then put that all on top of a flour tortilla! Wow!
El Chapo Rib – Fill a corn tortilla with a heaping serving
of braised short rib meat, and top that off with guacamole mousse and a couple
thin slices of radishes – and that’s all you need for a perfect lunch or dinner
Yellow Fin Tuna – Talk about something you can eat just
about every day. This chile rubbed Ahi Tuna on sweet and spicy aioli, Asian slaw, Wasabi Rouille, Avocado pearls on a fresh corn tostadas that just melt in your mouth. By far one of our favorites!
All the tacos looked good as we glanced over our shoulders
to check out other plates coming out to guests. That included a seared Filet
Mignon taco (Moo Moo Tres), a smoked pork belly taco with apple relish (Porky
Asia) and a meatball taco that takes beef and chorizo meatballs and braises
them in a sweet and spicy red gravy.
Unlike its predecessor, Chubby’s Tacos, you’ll now find a bar
where you can order local craft beers, wine and mixed cocktails to enjoy with
North Carolina wineries brought home a total of 28 medals, including two "Best in Class" and one "Double Gold" in the latest San Francisco Chronicle wine competition. The event is the largest competition of North American wines in the states.
The competition brought together 64 professional judges to evaluate over 6,800 wines from a total of 1,132 North American wineries.
Below is a list of all the wineries here in North Carolina that won. Most of these wines are available at the wineries – so head out to a NC winery and pick up some award-winning wines to try for yourself!
Biltmore Estate Winery
2017 Sémillon, Best of Class 2017 Barbera, Silver 2017 Chardonnay, Silver 2017 Cabernet Franc, Silver
Grove Winery & Vineyards
2013 Block B Meritage, Bronze
Jones von Drehle Vineyards
2017 Petit Manseng, Best of Class
2015 Steel and Stone, Gold 2017 Viognier, Gold 2015 Malbec, Bronze 2015 Petit Verdot, Bronze 2015 Rock and Rail, Bronze
Junius Lindsay Vineyards
2013 Syrah Reserve, Silver
McRitchie Winery and Ciderworks
2016 Muscat Blanc, Gold
2013 Ring of Fire, Silver 2014 Ring of Fire, Silver
2017 Liguria, Gold
2017 Auguri, Silver 2016 Il Falco, Silver 2014 Sangiovese, Bronze
Why does it seem that even while on vacation, we’re always hard at work? Such was the case when we celebrated our 10-year anniversary last November at one of our favorite places to visit here in the state – Asheville. Located near the Blue Ridge Parkway inside the confides of a quaint Airbnb with its own goat farm, we did what most do when visiting Asheville, and that’s hit up the local breweries and visit Biltmore Estates. Knowing the trip was right around the corner, we decided to reach out to Biltmore’s Public Relations Manager, Marissa Jamison, to see if it was possible to talk to winemaker Sharon Fenchak. A quick email back asking for times, and a fast response back, and we had our time and date set. An interview with Fenchak was set, and our first Over a Glass for the new year was in the kitty. At Biltmore, we got a private tour of the estate’s winery from Spencer Knight, before sitting down with Fenchak inside the wineries wine club member’s lounge. As we talked we were introduced to several samples of wine to try. And it’s always great to have the winemaker there to interject on her creations.
Below are excepts from our interview with Fenchak. First off, how did you get your start in the wine industry? I grew up in Pennsylvania and did my undergrad at Penn State.
There I studied food science, then went to grad school at the University of
Georgia. I did my research in wine there. Before that, I was actually in the
military and lived in Italy for a while. I really got engulfed in wine at a very young age. I kind of fell in love with the idea of it,
not knowing how much actual hard work it would be. There’s a lot of science in
it. There’s a lot of hard work. So how did you wind up here in North Carolina?I applied for my job. I started in 1999 as an assistant winemaker here at Biltmore. I
had worked in two other wineries in Georgia. But started here in 1999 and got
promoted to winemaker three years later. I was just promoted to VP in August (2018).
Bernard Delille, the other winemaker and vice president retired, so I was the
director of wine making for years then moved into his position when he retired. Roughly 19 years here at Biltmore Estates working with wine. It must be great to be at a place where millions of people a year come visit and drink your wine.I think it’s one of the best places I could possibly work on
the East Coast, or even the United States, because you get grapes from
everywhere. You get to play with all these different types of unique varietals
that you could never find if you just had grapes from your own vineyard. No
region grows all the best grapes. What is grown on site and on how many acres of land?We’re growing Cabernet Sauvignon, Cabernet Franc and Merlot
on about 50 acres of land. We are in the process of replanting some new vines.
The vines were about 25-30 years old, so its time to pull them up and start
over again. With vines in this area and the harsh
winters, they kind of need to be replanted. If not, they’ll just stop producing
the fruit that they would normally produce. We were about 80 acres at one time,
put pulled some of those vines. We’re replanting some new Chardonnay clones
that are very promising for us. You also get grapes from other places here in North Carolina as well as California and the West Coast. How do you go about getting all these grapes?We have two different wine
consultants we work with in California. And some of these places we’ve worked
with for over 20 years. We get grapes from 5 different wineries in California.
Over the years you just develop good relationships with people. But whenever
we’re looking for a new grape or varietal, we’ll go to a winery and try it, and
if we like it, we’ll ask them, ‘hey do you have any grapes to sell?’ And how do the grapes come back to Biltmore? Do they get flown in as clusters or just the juice?All the above. They’re shipped as grapes. They’re shipped as
juice. It’s just depending on the different varietal. Some grapes ship better
than others – like you really wouldn’t want to ship Pinot Noir because it’s so
thin-skinned it wouldn’t survive the trip. But others like Cabernet can ship as clusters. One of the wines we really like from Biltmore is its Tempranillo. It's such a great wine. Now are those grapes brought in from California? Yes. That’s a hard varietal to find. But I was wanting to do a Tempranillo, and just started
looking for grapes. It’s like grape shopping, but you want to find the right
fit and the right price and the right area. You work with so many different grape varietals here at Biltmore. What is your favorite grape to work with?It depends on the area and region. In North Carolina it’s Chardonnay – it
does really well. Others are Pinot Noir from Russian River – that’s just a
given. If you have good grapes you’ll make a good wine. If you have bad grapes,
you can make a mediocre wine, but you can never make a great wine. It’s just
like in food … if you have a high-quality steak. It’s good, but you can screw
it up. You can cook it too long, and it’s the same with wine. North Carolina continues to have the stigma of producing nothing but sweet wines. We have so many award-winning vinifera wines in this state, do you ever think this stigma will change?I think that it is changing because we’re getting more and more
wineries and more research in knowing which grapes to grow in the area. But we
are in the South, and a lot of people like sweet wines, and have a sweeter
palate. But there’s nothing wrong with that. You can still have a sweet wine
that’s a good wine.