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WBM august 2013
• 22 NORTH •
Rooted in Carolina Low Country
cooking and Cajun/Creole styles,
22 North executive chef Brent Poteat
serves a menu that changes daily.
Poteat only uses fresh, locally-sourced
ingredients, building his menus
around what is available that day
inspired by his culinary background,
Poteat’s mahi is blackened and served
over Spanish rice.
“Because it is so mild, mahi allows
for a wide choice in seasonings,” Poteat
explains. “We tend to prepare it a little
on the spicy side as our customers have
come to expect bold flavors.”
His mahi is garnished with a tropical
fruit gazpacho and crispy tortilla strips,
and paired with a side of grilled summer
squash. The gazpacho created by sous
chef Jason Lilley is inspired by Lilley’s
Texan roots and familiarity with
Southwestern cuisine. It was one of the
dishes selected during the 2010 Taste
of Wilmington Food and Wine Festival
for Best Overall Flavor.
“We love to juxtapose opposites,”
Poteat says. “The spicy with the sweet,
as well as the hot temperature of a
freshly seared fish and a cool gazpacho
ladled over the top. We feel this layer-ing
of flavors, textures and tempera-tures
adds to the complexity of the dish
without making it terribly difficult for
the home cook.”
• OCEAN I C •
The Oceanic serves a more traditional
version of blackened mahi-mahi. Chef
Matt Wivel prepares this fresh dish daily.
“There are several reasons I love
to use mahi-mahi,” Wivel explains.
savor — guide to food & dining on the azalea coast