Question 1

Getaway to Southport and Oak Island NC

Accepted Answer

It was past time for a short getaway to visit family in coastal Southport and Oak Island North Carolina. It&#8217;s an easy 5 1/2 hour drive from Hendersonville. We should do it more often. Surprise, we&#8217;re here again family!
We hadn&#8217;t been in a while, so were shocked at the growth in people, traffic, housing, etc.! They&#8217;ve had homes there since the 80&#8217;s, but the population boom has been more recent.
Most of our time was spent relaxing and catching up, but we did get into the cute waterfront town of Southport for a little shopping, hanging out at the waterfront park for a while, leisurely stops at Port City Java at 113 N Howe St and Spike&#8217;s Dairy Bar, 201 N Howe St. Of course, we had to stop at Burney&#8217;s Bakery, 808 N Howe St to pick up goodies to share later back at home.

Dinner at Salt 64, 6404 E Oak Island Dr, Oak Island, was a treat. Hadn&#8217;t been there before, but will definitely try to go whenever we&#8217;re nearby. We were seated in the dining room to the right when you enter. Both left and right seating areas have plenty of ambiance. When you look at the gallery below, know there were six of us having a great time and not a ton of lighting. You&#8217;ll get the idea, though. Every &#8211; Thing &#8211; Was absolutely delicious! Click images for details in captions.

I was so impressed with Burney&#8217;s Bakery, I kept walking from case to case. They make it just about impossible to make a choice! I&#8217;d be in so much trouble if I lived anywhere near this place. My sister-in-law, on the other hand, knew exactly what she wanted to get. A box full of smaller-sized Lemon and Chocolate Croissants. Thanks, Deb! They were so good!

Question 2

New & Notable Chefs Head East to Wilmington, NC

Accepted Answer

Several new and notable chefs are coming to Wilmington, N.C., which comes as no surprise given the city was ranked one of Yelp’s 2022 Foodie Cities in a nationwide analysis of small cities with must-visit food scenes. These restaurants are sure to attract interest from across the country, and foodies should plan to take a trip east to explore all the new noshes.
Slated to open later this year in downtown Wilmington, Olivero will offer non-traditional, Spanish-Italian flavors of New Orleans inclusive of local, fresh produce and seafood, homemade pastas and more. It is the second restaurant from Chef Sunny Gerhart, owner of Raleigh’s award-winning St. Roch Fine Oysters & Bar and 2022 James Beard Foundation semifinalist for “Best Chef Southeast.”
Wilmington’s Lumina Station will soon welcome Kipos, the coastal outpost of prolific restaurateur, James Beard nominee and owner of Giorgios Hospitality Group, Giorgios Bakatisas. Slated to open late this summer, the elevated Greek taverna’s menu will lean heavily on local seafood and feature authentic Greek dishes such as moussaka, spanakopita and other beloved classics from the original Kipos menu.
CheeseSmith’s original food truck was no match for the growing crowds that began following its every move and causing it to frequently sell out. The two chefs behind the creative culinary concept put down roots in Wilmington’s trendy Cargo District with their first brick-and-mortar location. Featured in the Cooking Channel’s “Best Thing I Ever Ate,” they serve up a rotating menu of inventive grilled cheese sandwiches, complemented by delicious sides.
Wilmington’s culinary scene offers a diverse range of cuisines ranging from fine dining to local dives, and countless acclaimed chefs already call the city home. Dean Neff, named a James Beard semi-finalist, serves up sustainably farmed seafood complemented by local ingredients at Seabird. The delicious Italian cuisine at Benny’s Big Time comes from the mind of Chef Vivian Howard, a James Beard semi-finalist for Best Chef Southeast, as well as both Daytime Emmy and James Beard award winner for her culinary show, “A Chef’s Life.” James Beard finalist Chef/Owner Keith Rhodes of Bravo’s “Top Chef” is behind the seasonal, fresh seafood at Catch. And manna ave. 123, serving innovative American cuisine, has received the AAA Four Diamond Award for multiple consecutive years.
Wilmington’s already flourishing foodie scene is heating up with new chefs and restaurants heading to the coast. Please let me know if you are interested in more information or high-res images to accompany a story.

Question 3

NEW International Food Trail launched by Visit Jacksonville NC

Accepted Answer

Explore each of the 14 restaurants in Phase One of the trail. Scroll down and use the map to see what restaurants may be grouped together for an easy tasting tour.
On the heels of North Carolina&#8217;s impressive representation at the 2022 James Beard Awards and surging traveler interest in food and drink experiences, Visit Jacksonville NC shares exciting food news: The tourism development authority is launching a new International Food Trail. A landing page and map on the website will make it easier for visitors to find Jacksonville and Onslow County hidden culinary gems.
 
As the home of US Marine Corps Base Camp Lejeune, Jacksonville and its restaurateurs share cultural ties from around the world&#8211;from Jamaica to Columbia, South America, and more. The city&#8217;s international footprint offers a variety of authentic choices and affordable price points not found in cities of this size or anywhere else along the NC coast.
This list of restaurants represents Phase One of the trail. More restaurants will be added later this year.
Anthony Prinz of Visit Jacksonville NC, says, “Many of these small businesses are veteran-owned, or the proprietor found our location by visiting family in the Marine Corps. These restaurant owners are masters of their trade. They reflect the diversity and talent of our community with their cuisine and have great passion for their culture, food, and customers. We can’t wait to get feedback as locals (our best ambassadors) and travelers explore the trail.”
Visit Jacksonville NC hopes curious food lovers will choose to dine at one or two of these restaurants during a visit to the area or perhaps plan a weekend around visiting as many restaurants as possible. Travelers can also take advantage of the area&#8217;s coastal outdoor activities in between stops—from fishing with a guide to visiting Mike&#8217;s Farm or seeing the national monument to the first black Marines at Lejeune Memorial Gardens. Others might want to stroll the cute shops in Swansboro, N.C. or do a tasting at Walton&#8217;s Distillery. While the majority of Phase One stops are in Jacksonville, NC, the trail includes stops in Onslow County, too.
How Were These Restaurants Chosen?
Restaurants were selected because they had been open for at least two years and survived the pandemic. They were required to be in good standing with the City of Jacksonville NC and the local health department. Each restaurant was required to offer authentic, well-prepared international cuisine. Charlotte, NC-based food and travel writer (and my dear friend) Heidi Billotto screened and vetted each destination as a “secret traveler” to experience the food as a traveling guest might. She shot the photos on the website and wrote about the restaurants and food found on our website.
If fans want to nominate restaurants for inclusion in Phase 2, they can message @VisitJacksonvilleNC on Facebook or Instagram or at the email on the site.
The restaurants included in Phase 1 include (all addresses Jacksonville, NC unless otherwise noted): Agave Azul Modern Mex & Cantina, Sneads Ferry, N.C.; El Cerro Panaderia (they just announced they will be closing July 31; get into this gem while you can); Elsa’s Place; Filipino Cuisine; Havana 58 Cafe; Liliana’s Columbian Restaurant and Bakery; Marrakesh Mediterranean Cuisine; Mi Cabana Mexican Restaurants (three locations); The Milk Road; The Old Siam; Olea Mediterranean Kitchen, Swansboro, N.C.; Ice Cream Shop Paleteria Deya; Pho 7; and Pollos Tete.
Food writer Heidi Billotto says, “As this trail was created, the emphasis wasn’t on who had the prettiest dining room or who had the fanciest service. The focus was on authentic, international food, executed with precision, knowledge, and heart.”
Visit Jacksonville NC invites everyone to taste their way through the trail and share their experience on social media with the new trail hashtag: #InternationalFoodTrailJNC

Question 4

Beaufort Hotel to release Maker’s Mark Private Select® Bourbon

Accepted Answer

The Beaufort Hotel, an Ascend Hotel Collection Member, has partnered with Maker’s Mark to create its own interpretation of Maker’s Mark bourbon. One of only a handful of locations to feature a custom barrel, the hotel’s 34° North Restaurant will be a first for the Crystal Coast.
The one-of-a-kind bourbon is the product of a custom finishing process applied to the legendary Kentucky Straight Bourbon. Members of the Beaufort Hotel’s management team traveled to Lorreto, Kentucky, to partner with master distillers at Maker’s.
“After patiently waiting for our barrel to mature, we’re finally ready to share our Maker’s Mark Private Select® Bourbon with the public at an exclusive launch dinner,&#8221; stated Peter Grills, general manager at the Beaufort Hotel, an Ascend Hotel Collection Member.
On Saturday, August 24, Maker&#8217;s Mark Chairman Emeritus Bill Samuels, Jr., will host an exclusive event to commemorate Beaufort Hotel&#8217;s Private Select Whisky and share insight on the bourbon creation process.
Bill Samuels, Jr., was born into a family that had been making whisky in the U.S. for six generations. In 1784, Robert Samuels mustered out of George Washington’s Army, resettled in Kentucky with his father’s 60-gallon copper still, and began a tradition of distilling success. Bill, Jr., carried that torch as President and CEO of Maker’s Mark for 35 years and today that tradition continues under the guidance of his son, Rob Samuels.
&#8220;We are excited to have Mr. Samuels as our honorary guest so he can share a story or two about all of the incredible history he’s been eyewitness to,” stated Grills.
Besides world-class food, a welcome cocktail and tastings of the Maker’s Mark Bourbon family – including Beaufort Hotel’s new Maker’s Mark Private Select® offering – dinner guests will also receive special gift bags and prizes.
“Our goal is to provide our guests with distinct and memorable experiences, and this custom Maker’s Mark bourbon has been created to do just that,” said Grills.
The reception starts at 6 p.m. with passed specialty cocktails and Pork Belly Bites. Dinner will be served at 7 p.m., featuring Smoked Duck Breast, and Braised Short Rib. The event will conclude with house-made assorted truffles.
Cost is $125 per person (plus tax and service charge). Limited seating is available. Overnight accommodations are available at the Beaufort Hotel at $199 per night, plus tax.
On Sunday, August 25, the Beaufort Hotel will host a unique Wood Class, where guests will learn just how integral wood is to the whisky-making process at Maker’s Mark. The wood-finishing series at Maker’s Mark was created to explore new, unique expressions of their signature whisky. Beginning as fully matured Maker’s Mark at cask strength, Private Select is created by adding 10 custom wood finishing staves to each barrel. It’s then aged in their limestone cellar to extract a unique, flavorful taste profile.
Guests will learn how members of the Beaufort Hotel selected a variety of wood staves to create a version of Maker’s Mark Private Select® that is truly exceptional.
The event starts at 11 a.m. and cost is $25, per person.
Reservations are required for both events by calling the hotel’s concierge desk at 252-838-7257.
The Beaufort Hotel is located at 2440 Lennoxville Road. 252-728-3000. For more information, visit www.BeaufortHotelNC.com.

Question 5

Beaufort Hotel NC - Tasty New Waterfront Accomodations

Accepted Answer

&#8220;Beaufort needed this.&#8221; That&#8217;s what most people said when I told them I was staying at the brand spankin&#8217; new Beaufort Hotel NC (https://www.beauforthotelnc.com). There are quite a few lovely B&B&#8217;s and Inns in Beaufort, but nothing with the room or meeting capacity of Beaufort Hotel NC. They&#8217;re pretty proud, and rightly so, of the fact that they qualified to become an Ascend Hotel Collection Member.

&#8220;The Ascend Hotel Collection® [is] a network of historic, boutique and unique hotels that offer guests an authentic, local experience. Member hotels share a passion for delivering attentive service to guests seeking a more experiential, individualized travel experience that gives them a sense of local flavor.&#8221;

Fishing, the sea, and boats play a big part in room decor and property design & layout. Check out the lights that look like glass floats. I put the branded robe on the bed. They&#8217;re normally two hanging in the closet along with two pairs of slippers.
And if you follow my adventures on Facebook, you&#8217;ll remember I said I&#8217;d found the ship&#8217;s Brig in the bathroom. 🙂

Loved the nice touches like upgraded linens, branded premium bedding, two free water bottles in the mini fridge, free breakfast, and . . .

Tommy Bahama Hotel Amenity Collection eco-friendly soaps, shampoos, conditioners, and moisturizer products in the spacious bath room.

The property sits right on the banks of Taylor Creek, across from Carrot Island, Horse Island, and the Rachel Carson Reserve. If you&#8217;re lucky, you&#8217;ll see some of the wild horses that live on the islands.
A covered 1,100 square foot Pavilion sits water-side along with a fire pit. Notice the walking bridge? Can&#8217;t you just imagine the bride and groom walking over that bridge from the main building to their reception?

Most of the 133 rooms and suites are in the building I stayed in. It&#8217;s a separate building, adjacent to the &#8220;main&#8221; building. Limited lodging options in the main building include what promises to be a lovely one bedroom suite and three singles.
In addition to those few special rooms, the main building houses the lobby, check in, a bar, kitchen, and restaurant with indoor and outdoor seating. It&#8217;s still under construction as of this writing, but they expect the restaurant to open in June, 2019.
By the way, there is a $15 per day Valet charge while the main building is under construction. Not sure if that will change once construction is done. I think they&#8217;re planning on adding a parking lot as soon as possible? Plan your bags, etc. accordingly. I didn&#8217;t. I packed thinking I could run out to my car whenever, to get this or that piece of gear or a jacket. It all worked out in the end, but took some on-the-fly organizing.
I was lucky enough to get an extensive private &#8220;hard hat&#8221; tour. Thanks David Cartier!

This see through fireplace separates the spacious lobby from the bar.

Overlooking the creek is the 180 seat inside, 180 seat outside 34° North Restaurant & Bar (Restaurant Facebook Page) Executive Chef Stephen Jordon is working getting the restaurant up and running and on menu development.
Finishes are going to be beautiful! I got a quick peek at the flooring that had been covered with heavy protective paper during construction.

Just look at that Haint Blue porch ceiling pictured below! Historically common in the South, some say the color keeps restless spirits away. Some say it keeps insects away. And even some others say it tricks insects in to thinking it&#8217;s the sky and they stay up there, not bothering humans relaxing on the porch.
Whatever it means, I&#8217;ve always thought traditional light blue porch ceilings like this were romantic and beautiful.

The following shot was taken from the nearest concrete pad that will become a patio for the one bedroom suite. The other pads will also become patios for the three single rooms. These rooms overlook the creek, the restaurant area on the first floor, and the Rachel Carson Ballroom on the second.

&#8220;Divisible into four sections, the Rachel Carson Ballroom is the premier meeting space in Carteret County with 4,378 square feet of function space. It accommodates 400 people for a seated dinner or standup receptions for 500. This stylish ballroom can host business meetings with 228 attendees in a classroom-style setting and 480 theatre style.&#8221;

And that restaurant and those meeting spaces also happen to be practical for boaters! Just sail in, moor and head in for dinner, to meet friends at the bar, or attend that event.
Enjoy a little wine with your meal? A curated wine collection of 500 bottles will be available in the restaurant for your enjoyment.
Entrepreneurs Bucky and Wendi Oliver (follow link and scroll down) are the owners of the Beaufort Hotel NC, as well as other business enterprises in the area. Watch for more development in this part of Beaufort (and maybe beyond?) from this power couple.
Beaufort Hotel NC has been &#8220;tested&#8221; by Carolina Epicurean (me) during a three night stay as a guest of the hotel owners, and is wholeheartedly approved! In fact, I can&#8217;t wait to see the main building and restaurant when construction is completed and they&#8217;re up and running.
Beaufort Hotel NC, an Ascend Hotel Collection Member
https://www.beauforthotelnc.com/
2440 Lennoxville Rd
Beaufort, NC 28516
(252) 728-3000

Question 6

Wine Dinner at a burrito joint?

Accepted Answer

A ticket to any one of eleven 15th Annual Beaufort Wine & Food Festival (https://beaufortwineandfood.org/) wine dinners was mine for the asking. So why, then, did I ask for a ticket to the Dank Burrito Wine Dinner?
Because honestly, wouldn&#8217;t you want to know what a wine dinner at a burrito joint would be like?
Setting the stage:
Host Chef and Dank Burrito Owner: Clarke Merrell
Chef de Cuisine: Josh Macklin, Circa 81
Guest Chef: Drew Smith, bu.ku, Cary (opening soon)
Guest Winery: Van Duzer Vineyards, Williamette Valley, with Ryan Woolfolk, Marketing Manager
Courses: Eight, each with a paired wine. Whoa!
FIRST COURSE 
(Chef Clarke Merrell, Dank Burrito & Chef de Cuisine Josh Macklin, Circa 81)
Sequatchie Cove Creamery Dancing Fern, served with Accidental Baker flatbread and Garner Farms strawberry compote.
Van Duzer, Pinot Noir Rosé Estate (2018)
This was my official introduction to Van Duzer Vineyards and it was a happy one. Van Duzer&#8217;s Rosé lent a fruity, but not too sweet, counterpoint to this earthy raw milk cheese. And it didn&#8217;t cross over to cloyingly sweet when sipped with a bite that included the strawberry compote.

SECOND COURSE 
(Chef Drew Smith, bu.ku)
N.C. flounder ceviche, aji amarillo, leche de tigre, choclo, sweet potato, and plantain.
Van Duzer, Pino Gris Estate (2017)
Loved this fresh, crisp Pino Gris by itself and with this beautiful ceviche! When this dish was set before me, I just sat there looking at it and sipping wine for a few minutes before taking pictures and exploring the dish. So pretty. So tasty.
I was especially intrigued by the choclo, a large-kernal variety of corn from the Andes, sometimes known as Peruvian Corn. Might have to see if I can get a hold of some of that for home cooking.

THIRD COURSE 
(Chef Clarke Merrell, Dank Burrito & Chef de Cuisine Josh Macklin, Circa 81)
Anson Mills farro verde salad, pepitas, dried Braeburn apple, Marcona almond, and mint.
Van Duzer, Pinot Gris Estate (2017)
Put a bowl of cooked, warm grains, nuts, seeds, and mint in front of me and I&#8217;m happy. You might think this dish would be bland, but It was wonderfully subtle with a slightly smoky, earthy taste.
Kind of the polar opposite of the crevice in flavor, but still paired well with the Pino Gris.

FOURTH COURSE 
(Chef Drew Smith, bu.ku)
Cheshire pork belly, charred broccolini, N.C. mustard, (savory) bread pudding, and sage.
Van Duzer, Willamette Valley Pinot Noir (2016)
I mean, really. Look at that perfectly cooked pork belly. And that bread pudding was just savory enough and had a great texture that, if slightly depressed, would bounce back.

FIFTH COURSE 
(Chef Drew Smith, bu.ku)
Seared duck breast, smoked potatoes, maitake mushroom, Brussels sprouts, and duck jus.
Van Duzer, Willamette Valley Pinot Noir (2016)
Funny story about this course. The woman sitting at the table next to mine apparently wouldn&#8217;t normally eat duck. Her husband got the attention of the two women sharing their table, as well as me, and pointed to his wife&#8217;s cleaned spotless plate. She just smiled.
There wasn&#8217;t too much left on my plate, either. That duck basically melted in my mouth. Pinot Noir report &#8211; it went as well with duck as it did with the pork belly. This is a wine I&#8217;d like to serve to dinner guests or even have with &#8220;just-us&#8221; dinners at home.

&#8220;Fruity scents of cherry and wild strawberry, herbal notes of basil, ground pepper and eucalyptus, along with sensual, barrel-driven aromas of bourbon, vanilla and a touch of cinnamon.&#8221; ~ Winemaker Notes

SIXTH COURSE 
(Chef Clarke Merrell, Dank Burrito & Chef de Cuisine Josh Macklin, Circa 81)
Black cherry braised Cheshire pork cheek, herbed goat cheese polenta, Lusty Monk mustard, and crispy serrano ham.
Van Duzer, Willamette Valley Pinot Noir Dijon Blocks (2015)
Pork Cheek and Cherries. Can&#8217;t go wrong with that, right? Especially when those cheeks are tender as tender can be. Add a piece of cherry to your bite of meat for a juicy, sweet-tart, pop. The crisp bit of serrano ham was a nice touch.
The same wine was served with this course and the next. Read on.

SEVENTH COURSE 
(Chef Clarke Merrell, Dank Burrito & Chef de Cuisine Josh Macklin, Circa 81)
Five spice elk, tomato chutney, gouda, heirloom carrot, and hibiscus flower.
Van Duzer, Willamette Valley Pinot Noir Dijon Blocks (2015)
Look at the color of that rich, deep Pinot Noir. It&#8217;s a beautiful wine, smooth and creamy with tasting notes I can verify: &#8220;On the nose, scents of dark cherry, juicy strawberry plum and subtle cranberry notes buzz with floral undertones of lilac and violet. Earthy sage, licorice and star anise combine with barrel-driven vanilla, licorice and cedar aromas.&#8221;
Loved the slight licorice/anise flavor that came through as I exhaled after each sip of this Pinot Noir with both course six and this one.
This was a nice dish with eye-catching composition. The photo doesn&#8217;t do it justice, though. Lovely seasoning on the elk, but it could have been a little more tender.

EIGHTH COURSE 
(Chef Drew Smith, bu.ku)
Strawberry tart, rhubarb, poppy seed shortbread, pickled berries, and basil ice cream.
Van Duzer, Willamette Valley Riesling (2017)
And finally, this dessert was one of the evening&#8217;s stars. The basil ice cream was fantastic! Imagine an ice cream bordering on savory. I did wonder if the &#8220;pickled berries&#8221; would be tart, but they weren&#8217;t
I thought it was interesting to finish with a Riesling, but &#8220;made intentionally off-dry to showcase the balance and acidity&#8221;, it was lovely.

As each course was served, Ryan Woolfolk, Van Duzer Vineyards Marketing Manager, described the paired wine and why it was chosen. He was nice enough to come over to sit with us every now and then throughout the evening to talk about the wines and ask for our feedback.
After dinner, the chefs, including the Pastry Chef responsible for that wonderful dessert, and the vineyard representative came out to talk about the meal after a good long round of applause. Thank you chefs, for a wonderful evening. I appreciate the work that goes in to a dinner like this.
So the answer is, a good wine dinner is a good wine dinner no matter where it takes place, even in a burrito joint.
Dank Burrito (https://www.thedankburrito.com/)
Morehead City, Beaufort, and Raleigh, NC
Circa 81
Morehead City, NC
bu.ku
Cary, NC (opening soon)
Van Duzer Vineyards
Dallas, OR

Question 7

Matthew Register Announces First Cookbook -SOUTHERN SMOKE

Accepted Answer

Pitmaster and chef Matthew Register proudly announces his first cookbook – SOUTHERN SMOKE (Fair Winds Press / May 7, 2019 / $25.00), debuting May 7th, 2019. Find it on Amason here: https://www.amazon.com/Southern-Smoke-Traditions-Treasured-Reimagined/dp/0760364028
Matthew Register and his wife Jessica opened Southern Smoke BBQ in 2014 in Garland, North Carolina, carrying on a family tradition of smoking pork the old fashioned way – low and slow over an oak wood fire in their custom designed smoker, “Jezebel.” Since, Register has become equally well known for his seasonal, Southern sides, elaborate feasts offered through South Catering, his South Supper Series and Southern Smoke BBQ food truck.
For years, Register has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, Register has cooked his way through these timeworn classics and made them his own, sharing them alongside his North Carolina pulled pork and Memphis style pork ribs at Southern Smoke BBQ. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700) for these old Southern dishes and wood-smoked barbecue. Register’s first cookbook will share the barbecue, sides and deep-rooted Southern food traditions he celebrates every day at Southern Smoke BBQ, as well as the time-honored stories that accompany so many Southern dishes.
In “Southern Smoke,” Matthew explores the dishes and foodways from iconic barbecue regions – North Carolina, the Lowcountry, Memphis and the Delta – sharing anecdotes along the way about everything from Eastern versus Western based BBQ sauce to the origins of Marigold Tomatoes in the Delta and pitmaster tricks-of-the-trade. Southern breads find a home here as well, including everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding.

Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash.
Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie.
Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck.

About the Author
Chef Matthew Register and his wife Jessica own Southern Smoke BBQ, which has been featured in Food & Wine magazine, on The Today Show, and was named one of the top 25 BBQ restaurants in the US by Men&#8217;s Journal. They also own South Catering and the Southern Smoke BBQ food truck. Matthew has always had a passion for fine food and the outdoors, and he prides himself on incorporating fresh, local ingredients. Raised in rural, Eastern North Carolina, he grew up in a community that formed inseparable bonds through deep-rooted traditions at the dinner table. These traditions are ones that he hopes to sustain, not just for his three young children, but for his community and those who dine with him, as well.
Follow Chef Matthew Register on Twitter @SouthernSmokeNC and on Instagram @SouthernSmokeBBQofNC and Southern Smoke BBQ of NC on Facebook. Visit www.SouthernSmokeBBQNC.com for updates!
SOUTHERN SMOKE
By Matthew Register
Publishing: May 7, 2019
$25.00 US · $33.00 CAN · 208 pages · Trade Paper Over Board
ISBN: 9780760364024
Fair Winds Press, an imprint of The Quarto Group
Press Release

Question 8

Victory for Carolina Beach Food Trucks

Accepted Answer

At a public town council meeting yesterday, the Carolina Beach council announced that it intends to make Carolina Beach a leader for food truck freedom and remove, rather than enact, barriers to competition. This comes six weeks after it repealed an unconstitutional ordinance requiring food truck owners own a brick-and-mortar restaurant in town. The town repealed that ordinance only a week after a lawsuit from the Institute for Justice, but left the door open to the possibility of creating other barriers to competition. After last night’s meeting, that door is now closed.
Instead of finding ways to limit food trucks, the town improved food truck regulations, making it easier for businesses to invite food trucks onto their properties. The city council also discussed other ideas to encourage food trucks, like rescinding their annual permit fee and allowing them to park in public parking lots.
 
“We are thrilled that Carolina Beach has finally decided it wants to welcome food trucks,” said Justin Pearson, a senior attorney at IJ. “Although there is still room for improvement, the brick-and-mortar requirement is gone for good, and we are hopeful that Carolina Beach will follow through with its plans to become a leader for food trucks and consumer choice.”
“It’s not the government’s job to pick winners and losers in the marketplace,” Pearson continued. “That choice belongs to customers.”
When Carolina Beach first enacted its ordinance, it did so to prevent “outsiders” from competing with local restaurants. But protectionism is not a legitimate government interest under the North Carolina Constitution. That’s why on August 21, food truck owners Michelle Rock, Aaron & Monica Cannon, and Harley Bruce teamed up with IJ to challenge the constitutionality of the anti-competitive ordinance.
“More freedom for food trucks means more choices for customers, which is good for the whole island community,” said Michelle Rock, owner of T’Geaux Boys and Momma Rock’s Desserts.
“I’m very, very pleased and look forward to working in Carolina Beach and serving the people there,” A & M’s Red Food Truck owner Aaron Cannon said.
Institute for Justice fights for vendors’ rights across the country through its National Street Vending Initiative. IJ lawsuits in San Antonio, El Paso and Louisville successfully eliminated protectionist laws that banned food trucks from operating near their brick-and-mortar competitors. IJ will be arguing against unconstitutional food truck regulations before the Illinois Supreme Court. IJ is also litigating food truck cases in Baltimore and Fish Creek, Wis.
Release

Question 9

Moonrakers Names Christopher Allen Stephens Executive Chef

Accepted Answer

Beaufort, NC &#8211; Moonrakers Restaurant, which will debut this spring at 326 Front Street on the Beaufort waterfront, has named Christopher Allen Stephens as executive chef.
Chef Christopher Allen Stephens arrives at historic downtown Beaufort, North Carolina’s new coastal cuisine restaurant following stints in Boston and several high-end, northeastern private clubs.

“Chef Chris’s day-to-day creative skills will always be in tune, for we will have two daily lunch and two dinner features every day,” said Moonrakers Managing Partner John Stephens. “With a top-of-the-line Wood Fired Oven and all the equipment to run a top-notch kitchen, Chris has no bounds in the way of cuisine.”
Chef Stephens said his passion for food began when he was 15 and working at the local bakery — and he hasn’t stopped working in the kitchen since. His career path was an “easy decision,” as was where to attend college after he was admitted early on scholarship into Johnson & Wales University in Providence, R.I.
Following graduation, Stephens relocated to the Isle of Wight, England and spent a year apprenticing in a rigorous work environment under a Michelin Star chef. Upon returning to the States with nothing but fine cuisine on the mind and a whole lot more classical training, he started working at the Four Seasons Hotel in Boston.
Stephens remained in Boston for seven years “learning and retaining as much as I could about culinary arts and its industry.” The majority of those years were spent under the tutelage of the well-known, Boston-based restaurant group founded by Barbra Lynch.
Stephens started at Number 9 Park Street, quickly becoming sous chef before moving to Sportello as acting Chef De Cuisine. Later, he helped open Menton — a Relais and Chateaux property — as lead Sous Chef.
Stephens spent the 2014 season at The Carnegie Abbey Club as executive sous chef and returning the following year as the Executive Chef. He then began gaining Executive Chef experience at various high-end private clubs around the northeast.
Stephens said he and his wife look forward to joining his family in North Carolina at Moonrakers. “I come from a big, southern family,” Stephens said. “My first food memory is of picking radishes in my grandparents’ garden. My favorite time of the year for food is the beginning of each season because of all the new seasonal produce changes.”
Moonrakers will be a state-of-the-art, 254-seat, upper-casual dining, full-service restaurant with an additional 90-seat rooftop dining and bar lounge area. The restaurant will focus on an American-Coastal menu with a twist of Caribbean influence, and will feature a captivating dining room and bar overlooking the waterfront on the ground floor including 14-foot open ceilings, display kitchen, custom mural, acoustical sails, dedicated wine wall and a wood fired brick oven. The comfortable décor will be centered on an inviting, light and airy coastal theme atmosphere with sounds of the island and some of the area’s original artwork.
The ground floor will also include an attraction of open-air dining space on and/or above the waterfront overlooking the coastal waterway. The second floor is comprised of open spaces catering to larger group events accommodating up to 110 guests. During favorable weather days and busy summer months, local patrons and seasonal guests sitting outside on the waterfront deck and rooftop areas will enjoy the waterways in this fun, casual gathering place-type atmosphere.
The restaurant’s menu will be inspired from different countries&#8217; specialties and appeal to a diverse clientele, changing every season while keeping the favorites. In addition, Moonrakers will offer an extensive wine list and drink menu.
“At a minimum, our menu will see considerable changes or remakes four times a year,” said John Stephens. “The menu is typically based around the four seasons. At the same time, we will cater to our local clientele. Keep in mind that more than 45 percent of the homeowners in the Beaufort market are visiting their second or third home and are referred to as the ‘weekend locals.’”
John Stephens said the nearly 800,000 travelers to Beaufort each year expect a good selection of seafood choices during their dining experiences — something Moonrakers keeps in the forefront of consideration when putting together its menus.
“It is a coastal experience expectation,” said John Stephens. “Coastal cuisine choices can encompass more than our menu can hold: Clam chowder, grouper, black sea bass, soft shell crab, crab cakes, off shore seasonal catches fresh off the docks, ahi tuna, salmon, New York Strip, shrimp and grits, and more. Grilled salmon entree salad or maybe cedar plank salmon smoked in the Wood Fired Oven.”
“Think all of your favorites, seafood, chicken and steak with the flavorful and colorful ingredients of the southeast,” he said. “Simply put, it will be a seafood-based menu with some meat and potato selections as well.”
Following a soft opening in spring 2018, Moonrakers will be open seven days a week. For additional information, contact John Stephens at (252) 828-0083 or www.moonrakersbeaufort.com.
Release

Question 10

Something Fishy Happened at Beaufort Grocery Co

Accepted Answer

Probably my all time favorite media tour to date, the three days spent learning about North Carolina seafood, caught, grown, or processed in-state, were eye opening.
There&#8217;s knowing about NC seafood . . . and then there&#8217;s immersing yourself in the reality of life for commercial fishermen, shrimpers, their families, fish farms, clam & oyster farms, processing facilities, and more.
Dinner our first evening was at the landmark Beaufort Grocery Co. We were joined by two commercial shrimpers who graciously spent hours talking to us about what life is like today for commercial fishermen. Read about our conversation HERE.

When we media folks (bloggers, journalists, culinary event producers) get together there&#8217;s almost constant talking, along with laughter and comparing of notes on NC Foodways, social media best practices, latest/greatest restaurants, farmers&#8217; markets, and anything else you can think of that has to do with food.
Our dinner began with these tasty Stuffed Squash Blossoms that had been dipped in a light batter and fried gently until golden and crunchy.
Ricotta Stuffed Squash Blossoms w/ Caramelized Onions, Roasted Tomatoes & Balsamic Drizzlen- Sourced from our local farmer Donnie Lewis in Otway, NC
After the squash blossoms it was nothing but NC seafood. First up was this two to three bite Asian inspired Tuna Napolean. The tuna was sourced from Morehead City&#8217;s Blue Ocean Market.
The rest of our meal was served family style. Beaufort&#8217;s Fishtowne Seafood supplied the crab meat for these deliciously cute Miniature Carolina Crab Cakes. I&#8217;m talkin&#8217; lots of meat, not filler. So good.
Miniature Carolina Crab Cakes w/ Sauce Remoulade- Sourced Crab Meat from Fishtowne Seafood in Beaufort, NC
Believe it or not, I had never had Flounder before. The closest thing to fish we had growing up was frozen fish sticks. Over the years I&#8217;ve developed a love of most seafood, but am still a little hesitant when it comes to unfamiliar fish. You realize this is a big public confession for a food writer, don&#8217;t you?
Scored and flash fried, this flounder was absolutely delicious! Loved it! It was also sourced from Blue Ocean Market, Morehead City. Since this dinner, I&#8217;ve been seeing flounder everywhere. I chalk it up to selective attention and confirmation bias &#8211; the interesting Baader-Meinhof phenomenon.
Whole Flash Fried Flounder w/ Apricot Gastrique, Jasmine Rice & Carolina Caviar- Sourced from Blue Ocean Market in Morehead City, NC
And finally Pan Seared Scallops and Shrimp in Champagne Cream Sauce on Cappelini, one of my favorites of the evening. I love scallops to begin with, but oh that sauce!
Pan Seared Scallops and Shrimp in Champagne Cream Sauce on Cappelini- Sourced from Fishtowne in Beaufort, NC and Blue Ocean Seafood in Morehead City, NC
Want more? Read the short story behind Beaufort Grocery Co and its owners here. Even more interesting is the story of the Beaufort community.
A huge Thank You to the NC Department of Agriculture and Consumer Services for hosting us on this tour.
Epicurean Note: I&#8217;m confident the quality of any item on the menu at Beaufort Grocery will be just as good when you go in for lunch, brunch, or dinner.
Beaufort Grocery Company
117 Queen St
Beaufort, NC 28516
Phone: (252) 728-3899

Question 11

Cutting holes in nets and other North Carolina Fish Tales

Accepted Answer

Exploring the realities of seafood produced and/or processed in North Carolina for three days this past May was an eyeopener. Right up front, I&#8217;d like to thank the North Carolina Department of Agriculture & Consumer Services and Tabletop Media Group for this amazing opportunity.
This was a journey toward awareness and understanding. We talked with fish farmers, shell fish farmers, shrimpers, commercial fishermen, seafood packing/shipping company owners, an attorney that specializes in maritime law, and the quilting and church ladies of Harker Island who shared a home-made meal and stories of growing up in multi-generation seafaring families.
A most wonderful lunch made by the quilt and church ladies at Core Sound Museum. And their &#8220;fish tales&#8221; were fascinating!
I&#8217;ve struggled with this article because it&#8217;s about three days filled with roller-coaster emotions. First of all, I love seafood! So three days spent happily gorging myself on bounty harvested right from NC waters moments prior was a dream come true. The upside.
Southern Salt Seafood owner Sammy Boyd cleaning Tuna for our dinner!
The downside &#8211; hearing first hand the challenges faced by extremely hard working people who rely on fishing, shrimping, crabbing, and growing & harvesting shell fish for a living. It&#8217;s their life, going back generations in many cases. My natural instinct is to try to figure out how to fix things and help, but some problems are just so huge and complicated.
Talking about commercial fishing realities in North Carolina
Here&#8217;s just one story about a current hot topic that lots of folks we met were talking about. But before I tell you the story, I&#8217;ll say that all stories have two sides and we only heard one. Nevertheless, it was compelling.
We shared our table overflowing with fresh-caught NC seafood dishes at the Beaufort Grocery Company with two shrimpers: one full time who also advocates for the industry in Raleigh, and another that shrimps during the summer and teaches maritime careers at the local high school during the school year.
Pan Seared Scallops and Shrimp in Champagne Cream Sauce on Cappelini &#8211; Sourced from Fishtowne in Beaufort and Blue Ocean Seafood in Morehead City
They told us of regulations sent out from Raleigh requiring them to reduce the number of incidental fish caught in their nets when shrimping by 40%. They cut holes in their nets to accomplish the mandate (don&#8217;t ask me how the fish got out, but not the shrimp), and reduced the incidental fish caught by 52%! Above and beyond, right?
Then another mandate came from Raleigh to reduce incidental fish caught by another 40%! The frustration and worry of the possibility of loosing their businesses due to regulations such as these was plain on their faces. In fact, it was palpable.
Click, click, click &#8211; back up to a high point on the coaster. The teacher/shrimper explained that he had sold his two shrimp boats and was building a new boat from the ground up with the help of his students. They were learning boat building skills hands-on. Skills that, if need be, could be transferred to non-marine careers. What a wonderful way to learn!
And finally, whoa, back down again! If all the current proposed regulations are passed, this new, $100,000 boat will have mostly served as a lesson in boat building for students rather than a means toward years of providing a livable income for the shrimper and his family. Of course, he could sell the boat, but who would buy it? And he&#8217;d loose a part of who he is.
I&#8217;ll be writing about our incredible meals in future posts. In the meantime, take a look at more images from our trip (hover for description, click to enlarge):

Question 12

Build it and they will come: Cape Fear Vineyard & Winery

Accepted Answer

Elizabethtown &#8211; Desperately seeking lodging. That&#8217;s what was going through my mind as I planned for a trip to Southern Smoke BBQ&#8217;s special South Supper in Garland, NC. You can read about the Southern Smoke BBQ Southern Supper here.
There was nowhere to stay in Garland. After expanding the search area, we discovered Cape Fear Vineyard & Winery in Elizabethtown, about half an hour away from Garland.
Whaaaat? A winery? Creatively and impeccably landscaped, wandering peacocks, a restaurant/bar, gorgeous event space, a distillery about to go online, an incredible art collection on display (everywhere), and . . . lakeside lodging in the form of seven cottages!?!

Thanks to owner Alex Munroe&#8217;s generosity, we spent two nights in the Jazz Cabin. That meant we could get to town a day early and take in the annual White Lake Water Festival. Nothing better than an all-American small town parade with lots of fire trucks. Where they still throw wrapped candy to kids (and some adults).
Would you be surprised if I told you as soon as we pulled into the winery property we headed to the bar to do a tasting? You know we had to a little tasting so we could choose which bottle to buy and take to our cabin for a little R&R after driving for hours.
Each cabin has a deck overlooking the lake. Didn&#8217;t check all the cabins, but I&#8217;m assuming they all have nice rockers on their back decks like ours did. We loved hanging out there, especially after dark. You would not believe the noise insects, owls, and who-knows-what-critters make after dark!

After our stay, I had a conversation with Judith Scott, Lodging Director, about Cape Fear&#8217;s  goals. She described all the things they have done, and will be doing going forward, to create a luxury lodging experience. Attention to detail, including top quality linens and cabin features are paramount.
Cape Fear&#8217;s on-site restaurant/bar, The Cork Room, is lovely! It&#8217;s one of those places that manages a casual-elegant atmosphere where you&#8217;re expected to have fun and enjoy yourself. A completely eclectic and wonderful art collection hangs on every wall. I believe original art is in the cabins, also. There appeared to be an original Woodstock ticket in ours, but I didn&#8217;t actually verify.
Not sure if there is live music every Friday evening, but there was this Friday. A keyboard player and an exceptionally good female singer.

Both of us ordered the Peppercorn Filet entree: a 6oz &#8220;Certified Angus Beef® center cut beef tenderloin filet char-grilled and topped with sauteed cremini mushrooms, onions, and whiskey peppercorn sauce. The filet was served with a baked potato and broccolini ($21). We both asked for our filets to be cooked medium-rare. See their menu here.
We were happy with dinner, but the steaks and veggies all could have been cooked just a little longer. I&#8217;m guessing Chef was pretty busy in the kitchen, what with a packed restaurant and prepping for an on-site wedding the following day. Regardless, it&#8217;s not a deal breaker. We&#8217;d go back in a heartbeat!

Impressive wine glass chandeliers had been hung just a couple days before in Cape Fear&#8217;s event venue. It was in the process of being set up for a wedding the next day. We took a peek later in the evening. With all the finishing touches the room was gorgeous.

Considering this place didn&#8217;t exist before 2014, they&#8217;ve accomplished amazing things: landscaping much if not all of the &#8220;compound&#8221;, building seven lovely cabins, building expansive multi-level decking overlooking the lake, and never mind a functioning winery.
Epicurean Notes:

Owner Alex is a huge supporter of &#8220;Got to be NC&#8221; Agriculture and Wine.
Bee hives were installed at the edge of the vineyard just before we arrived.
One of their goals is to turn the Cape Fear compound into an agritourism site.
Check out the horse, mini horses, donkeys, and mini donkeys.
Also, be sure to watch for the two peacocks wandering the property.
The interesting characters kickin&#8217; back on the side of the main building used to live in Michael Jackson&#8217;s Neverland and were purchased from his estate.
I&#8217;m thinking we&#8217;ll be hearing more about their distillery soon.

Cape Fear Vineyard & Winery
195 Vineyard Dr
Elizabethtown, NC 28337
Phone: (844) 846-3386

Question 13

Gone Fishing - for the true story on NC Seafood (recipes too!)

Accepted Answer

Tomorrow morning &#8211; Monday, May 8 &#8211; I&#8217;ll be heading to Morehead City, NC and surrounding areas in Eastern and Coastal NC for a few days with a small media group hosted by the North Carolina Department of Agriculture.
We&#8217;ll be touring aquaculture farms, seafood producers, a catfish farm, community supported fishery, and hopefully, talk to some folks that fish our waters for a living. I&#8217;ve got questions.
Join me by following along as I post throughout the trip on Carolina Epicurean social channels: Instagram: https://www.instagram.com/carolinaepicurean/ Facebook: https://www.facebook.com/CarolinaEpicurean ), and Twitter: https://twitter.com/CarolinaEpicur .
Image: Stacey Sprenz
And, as it happens, I got a hold of two terrific NC seafood recipes from Chef Bud Taylor of The Bistro at Topsail just in time for this immersion in to NC Seafood.
Want more from Chef Bud Taylor? He&#8217;ll be at the Wilmington Food and Wine Festival on Saturday, May 13th. He will be doing a cooking demo at 3pm that day as well. Here&#8217;s the link to purchase tickets: http://www.brownpapertickets.com/event/2755585
Image: Tessa Nguyen
Bistro Shrimp & Grits by Chef Bud Taylor
GRITS:
• 1 CUP STONE GROUND YELLOW GRITS
• (ADLUH MILLS, ANSON MILLS OR OTHER QUALITY BRAND, DON&#8217;T USE QUICK GRITS)
• 1 CUP WHOLE MILK
• 3 CUPS COLD WATER
• 6 TABLESPOONS BUTTER
• 1 CUP GRATED ASIAGO OR PARMESAN
• SALT & PEPPER
SHRIMP & SAUCE
• 1 POUND LOCAL SHRIMP
• 1 GREEN TOMATO – cut into ½ inch dice
• 1 TABLESPOON MINCED SHALLOT (MAY SUB RED ONION)
• ¼ TEASPOON MINCED GARLIC
• 4-6 oz. NC COUNTRY HAM- CUT INTO SMALL STRIP
• ½ CUP DRY WHITE WINE
• 2 CUPS SHRIMP STOCK (MAY SUB SEAFOOD BASE)
• UNSALTED COLD BUTTER- CUT INTO CUBES
• 2 TABLESPOONS THINLY SLICED SCALLION
• 1 TEASPOON EACH DICED FRESH
• THYME
• BASIL
• PARSLEY
Cooking Instructions:
GRITS:
• In stock pot bring water, milk & butter to a boil
• Slowly whisk in grits and return to a boil for 1-2 minutes
• Reduce heat to a high simmer and cook 30-45 minutes or until grits are tender
• Remove from heat and stir in cheese
• Season to taste with salt & pepper
SHRIMP:
• While grits are cooking peel and clean shrimp.
• Season with salt & pepper and set aside
SAUCE: (sauce can be made in advance and kept warm)
• In hot saute pan place 2 T butter, shallot, garlic and country ham and cook until lightly brown
• De-glaze pan with white whine
• Add green tomatoes to pan and cook approx 1 minute
• Add shrimp stock and 2 T butter and let reduce by ¼
• Add scallions & fresh herbs
• Remove from heat
• Finish sauce by stirring several cubes of cold butter into sauce, until thickens slightly
• Season to taste with Salt & Pepper
In separate pan:
• Heat pan
• Add 2 T butter and seasoned shrimp
• Cook just until shrimp turn pink on bottom then turn shrimp and remove pan from heat.
• Shrimp will finish cooking with residual heat from pan
TO SERVE:
• Toss cooked shrimp into sauce
• Divide grits into 4 bowls
• Spoon sauce & shrimp mixture equally into bowls on top of grits. Do not stir up.
• Garnish with fresh chive (optional)
Pan Roasted Grouper with Orange Braised Leeks & Vadouvan Jus
Leeks:
4-6 Leeks green parts removed
zest and juice of one orange
3 T unsalted butter
Salt & Pepper
pinch sugar

Slice lengthwise through center keeping root end intact.
Soak root end up in bowl of cool water for 1 hour.
remove from bowl and rinse under cool running water, fanning each leaf to remove any remaining grit.
Slice about ½ inch thick
Melt half the butter into large skillet or saute pan, add leeks and cook on low heat for 2-4 minutes. (do not let leeks brown)
Add orange zest & juice
Add remainder of butter, continue to cook until leeks are soft and semi transparent.
Salt, pepper and sugar to taste
Serve immediately

Vadouvan Jus:
1 T butter
1 small shallot diced
1 clove garlic diced
1 cup dry white wine
2 cups heavy cream
3 T Vadouvan Spice

Put shallot, garlic, butter in medium sauce pan, cook for 1 minute, add wine and bring to a boil
Cook until liquid is almost gone, about 5-7 minutes
Add cream and vadouvan spice bring to a simmer, reduce heat and simmer until sauce coats the back of a spoon.

Strain into container and use immediately or can be stored in refrigerator for up to 2 days.
Use double boiler to reheat
Pan Roasted Grouper:
(4) 4 oz. Grouper filet about 1 inch thick
2T butter
¼ cup canola oil
salt & pepper

Season fish with salt & pepper
Heat skillet and add oil and butter to pan
Place fish skin side up and in pan and sear until golden brown
Reduce heat and continue to cook fish until cooked about half way through. Fish will start to turn white on the sides.
Turn fish and allow to finish cooking until just flaky.
Do not overcook, fish will continue to cook after you remove it from the pan.

To serve:
Divide leeks equally among 4 plates, place fish at angle on leeks. Finish with just around leeks and fish

Question 14

Owens' - family owned & operated in Nags Head since 1946

Accepted Answer

Nags Head, NC &#8211; Hey everyone, I wanted to tell you about a great place you should try next time you&#8217;re in the Outer Banks &#8211; Owens&#8217; Restaurant.
It&#8217;s an honest to goodness, fancy family restaurant, opened by Bob & Clara Owens in 1946 at 7114 S Virginia Dare Trail, Nags Head. It&#8217;s still there, &#8220;owned and operated by the founding family&#8221;. Currently, Clara &#8220;Peaches&#8221; Woodard is front and center, running things and representing the family. After meeting Peaches, her husband, servers, and chefs, I was impressed with how genuine and welcoming they all were. It&#8217;s hard to fake genuine.
Speaking of family, I was THRILLED to see my Dad&#8217;s lamps on all the tables! Earlier in the day, I&#8217;d gotten a little glimpse of what looked like a Mason (my maiden name) Candlelight on the Owens&#8217; Restaurant website and couldn&#8217;t wait to check it out at dinner that night.
To say I was thrilled at seeing lamps I may have helped make as a kid using metal punching machines at Dad&#8217;s factory is an understatement. At one time, Mason Candlelights were in top restaurants across the country. These days, his lamps are mostly sold in antique stores and on eBay as &#8220;vintage&#8221;. Also these days, many of the lamps have been converted to oil because dripless candles (invented by Dad and a chemist partner) that fit the core spring-loaded candle cartridge (also invented by Dad) are not readily available.

It turns out that Peaches&#8217; grandmother is from Bath, NC. The same place Dad and many generations of his people called home. And, if I remember correctly, Peaches&#8217; husband is the &#8220;polisher-in-chief&#8221;, keeping these lamps looking beautiful. Seeing all these lamps in use was a treat I won&#8217;t forget anytime soon!
We were a group of seven on a media trip exploring dining and activities in the Outer Banks. A whirlwind of food and drinks began as soon as we sat down, so I&#8217;m going to rely mostly on photos to tell the story of what you can expect at Owens&#8217; Restaurant.
As we waited for our drink order, a crock of cheese and assorted crackers arrived at our table. This was a devilish thing to do, considering what was to follow. We all tried to hold back so we wouldn&#8217;t get too full, but you know how that goes . . .
They put together two sampler trays for us that were un-be-lievable &#8211; one for each end of the table.

A seafood bonanza of shrimp, tuna, scallops, calamari, and more, along with dipping sauces for both ends of the table.

Owens&#8217; is known for cooking up fantastic, fresh seafood right off the boats, but their chef also knows what to do with a great steak.
Enjoy perusing the drool-worthy photos below. You might want to have a napkin handy.
Owens&#8217; is also known for their famous Hush Puppies, but if memory serves, these were this night&#8217;s special, either shrimp or crab Hush Puppies.
Carolina Shrimp and Grits, made with shrimp and Surry, VA Sausage sautéed with peppers, onions, garlic and herbs, over mascarpone grits.

Prime Rib slowly roasted Prime Western aged beef, with horseradish sauce, and Seabreeze potatoes.
Wondering what Seabreeze potatoes are? They are an Owens&#8217; Restaurant original &#8211; mashed potatoes made with ranch dressing, cheddar and jack cheeses, butter, garlic, scallions and white pepper.

I think this was a Grilled Salmon special with peas, red onions, and sweet potatoes on a bed of arugula?

Surf and Turf: Filet Mignon paired with a lobster tail, drawn butter, and Seabreeze potatoes.

Okay, here it is. I have NO idea what the following dish was. I&#8217;m guessing it was another special. Perhaps chicken, but probably local fish. I DO remember there wasn&#8217;t anything left on the plate by the end of the meal, so like everything else, cooked perfectly, delicious, and gone.

And last, but not least, Soft Shell Crabs with a garnish of Broccolini and green onion. There are two camps when it comes to soft shell crabs: love &#8217;em or hate &#8217;em. We were so fortunate to be on the Outer Banks during soft shell season for the folks in our group that are in the love &#8217;em camp.

Here&#8217;s Owen&#8217;s full menu, but don&#8217;t forget they offer specials on a regular basis.
I don&#8217;t think they knew what they were in for when they invited us into the kitchen. Executive Chef Steve Bogus took one look and backed away, handing it over to Chef Andrew McCall. Lucky for us, he was a good sport about having 6 or 7 people pointing phones and cameras at him as he cooked while being barraged with questions.
Executive Chef Steve Bogus (L) and Chef Andrew McCall (R)
One of our group didn&#8217;t come with us. He was on deadline for CBS Local Travel. So we picked up an order of Carolina Jambalaya to take back to him. It&#8217;s made with shrimp, crawfish, sea scallops, Tasso ham, Andouille sausage, and white rice.
Owens&#8217; Restaurant
7114 S Virginia Dare Trail
Nags Head, NC 27959
Phone:(252) 441-7309

Question 15

Best budget friendly things to do in the Outer Banks

Accepted Answer

A series of fun beach towns and quaint villages on a long stretch of narrow land and islands, including over 100 miles of beach, on the eastern coast of North Carolina are known as the Outer Banks &#8211; OBX for short.
A favorite vacation destination, it&#8217;s not too late to book a beach rental this summer. And whether you&#8217;re new to the OBX or been year after year, there&#8217;s something budget friendly here for you.
Beach Time
4-Wheeling
Driving on the beach is a fun new experience for many people. Even if you&#8217;ve done it before, it&#8217;s a great way to check out the Cape Hatteras shoreline. An off-road permit is required and can be purchased here. You can get a a 7-day Permit ($50, valid for 7 consecutive days) or an Annual Pass ($120, valid for the calendar year). Click here for beach driving guidelines and rules.

Beachcombing (aka Shelling)
Shells and other treasures that have been tumbled in the sea wash up on the beaches throughout the Outer Banks. When my children were young, we&#8217;d bring egg cartons along for storing small found treasures. Here&#8217;s a cool site that tells you what types of shells you can expect to find, the best OBX shelling beaches, and tips & tricks.

Camping
Everything from campgrounds with pads for RVs and tents, to camping on the beach, a jetty, and tent-only camping areas is available in the OBX. Get all the details here.
Image: http://www.outerbanks.com/campgrounds
Fishing
Disclaimer &#8211; It looks like fun, but I do not fish. I don&#8217;t like putting bait on a hook. I don&#8217;t like taking a hook out of a fishes mouth. That said, I can point you to two excellent resources on OBX fishing: Outer Banks Fishing (types of fishing and which fish run when) and information on licenses and permits &#8211; Coastal Recreational Fishing Licenses and Permits.

Fires on the Beach
Get the hot dogs and S&#8217;mores ready! Fires are allowed on the beach, but a FREE permit is required. There are some location-date-time-age restrictions. See information on Beach Fires here.
Horseback Riding
Equine Adventures, located in Frisco on Hatteras Island, does a great job with all skill level riders. They &#8220;offer a two hour guided tour to the beach! It is approximately 45 minutes through the North Carolina Coastal Reserve and the Maritime Forest out to the beach. . . ride along the ocean for 30 minutes. Then it is 45 minutes back through the woods to the barn. . . see a variety of wildlife depending on the time of year.&#8221;

Kill Devil Hills
Wright Brothers National Memorial
Both my brothers are pilots and I even have a few pilot hours logged, so standing where the Wright brothers first flew was pretty inspiring. A reconstructed 1903 camp building like the one in which the Wright&#8217;s lived and worked, markers at the spots where liftoffs occurred, a large monument, and a sculpture of the Wright&#8217;s plane are on property. You can climb up on the plane sculpture for fun pictures. Enter the Visitor Center to see displays, presentations by park rangers, and a scale reproduction of the Wright&#8217;s plane. More information on the Memorial here. Tickets: Adult (16 and older) $7, Children (15 and younger) FREE

Nags Head
Jockey&#8217;s Ridge State Park
&#8220;The tallest living sand dune on the Atlantic coast is a premier location for kites, sightseeing and sunsets, with a view arcing from the ocean to Roanoke Sound. A visitor center with museum and 360-foot boardwalk with exhibits explain the dune’s ecology and are a gradual entry to the massive dune field. Sandboarding is welcome with permit and hang-gliding is available through a vendor. Shoes and sun protection are recommended. By calling ahead 24-hours in advance, it’s possible for mobility-impaired visitors to schedule a ride in our all-terrain-vehicle to the top of the dunes. The sound-side access of the park is a different experience offering sunbathing, wading, paddling and a one-mile nature trail that opens onto wetlands, grassy dunes and maritime thickets.&#8221; Follow this link for everything you need to know about Jockey&#8217;s Ridge State Park.

Seaside Art Gallery
Seaside Art Gallery just wrapped up the 25th International Miniature Art Show held each year. Luckily, all the miniatures were on display when our group looked through the gallery. Amazing what artists can create on tiny canvases. There are 12 rooms of great art to wander through. Watch the video below to learn about this oldest gallery in the Outer Banks and the largest privately owned gallery in the Southeast.

Rodanthe
Chicamacomico Life-Saving Station Historic Site and Museum
The birthplace of today&#8217;s Coast Guard, the Rodanthe main building houses a museum and small gift shop. Two stations and five out buildings are on the property, along with an old cistern and a couple old water tanks. It&#8217;s is run by enthusiastic and very knowledgeable volunteers. The stories they tell of practicing amazing rescue techniques from back in the day, and famous historic rescues by surf boat (see one in the Station). Tickets: General Admission $8, Seniors (65+) & Students (per person) $7, and Youth (4-17) $6. Kids under 4 Free. More information on the Live-Saving Station here.

Pea Island National Wildlife Refuge and Visitor Center
This is a great FREE spot for adults and children alike. There&#8217;s a &#8220;touch&#8221; box full of fun and interesting bits and pieces right outside the Visitor Center door. Inside is a wall of windows and high-power telescopes overlooking the Refuge. Ask for help spotting water birds and other sights with the telescopes if you can&#8217;t find anything interesting. Then walk the boardwalk (look for turtles in the water) and trails, passing through a cool tree tunnel. There are usually volunteers on hand, many of them avid birders with lots of information to share. Across the road from the Visitor Center, walk over the sand toward the ocean and you&#8217;ll see the wreck of the steamer ship Oriental poking out of the sea.

Waves
REAL Watersports
&#8220;Founded in 2001, REAL has become the number one kiteboarding and surfing shop, lesson center and destination in the world.&#8221;
Looking for an adrenaline rush? REAL Watersports is the real deal for kids and adults. They offer kiteboarding camps and lessons from pros &#8211; prices vary. Also on site is Watermen&#8217;s Retreat (below left) with 14 luxury condos available for rent, and Watermen&#8217;s Bar & Grill, serving up great food and views. More on the food at Watermen&#8217;s Bar & Grill in a future article about dining in the OBX.
Image: REAL Watersports
Roanoke Island
Manteo
Manteo &#8211; Visit this quaint waterfront town
Located on Shallowbag Bay, slow down and wander the waterfront marina. Be sure to stroll the boardwalk that links the marina to a nice playground, picnic areas, the George Washington Creef Boathouse, and the Roanoke Marshes Lighthouse. Don&#8217;t miss the FREE Maritime Museum next to the marina. A lovely building looking like it&#8217;s been there far longer than it has, it&#8217;s &#8220;a working boat shop where volunteers and staff take on projects including small craft restoration, exhibit design, and new boat construction.&#8221; Read more about Manteo.

Elizabethan Gardens, The
Stroll through this Elizabethan pleasure garden, located next to (easy walk) The Lost Colony site, on shaded paths, admiring a variety of garden areas/types, statues, and plants. Be sure to peruse the Gatehouse gift shop, which is full of garden-related items.  Admission prices are: Adults (18+ years): $9 +tax; Youth (6-17 years): $6 +tax; Children (under five): $2 +tax; Pet Admission (one pet per owner): $3 (see our dog policy) Read the interesting history of The Elizabethan Gardens here.

Fort Raleigh National Historic Site
&#8220;Fort Raleigh National Historic Site protects and preserves known portions of England&#8217;s first New World settlements from 1584 to 1590. This site also preserves the cultural heritage of the Native Americans, European Americans and African Americans who have lived on Roanoke Island.&#8221; Think outdoor explore; trails, monuments, and the earthwork. When you&#8217;re ready for a break from the heat on warm days, step into the Visitor Center. Also on site is the famous Waterside Theatre where the history of the first English colonies in North America on Roanoke Island, North Carolina are commemorated through a symphonic outdoor drama, The Lost Colony, and various educational events and programs. Of note: &#8220;The Lost Colony is the nation’s premier and longest-running symphonic drama.&#8221; See all the things to do at Ft. Raleigh here.

Outer Banks Distilling
Recently opened, Outer Banks Distilling has already developed a reputation for quality with the release of their Kill Devil Rum. &#8220;From Molasses to Glasses&#8221; is their slogan. I tasted the molasses they use and it&#8217;s delicious by itself. Of note: they use pecans grown right on their property to make their Rum with Pecans and Honey. Also delicious! Distillery tours are available Tuesday &#8211; Saturday at 1pm and 3pm. Tours are $5 and you must be 21 or older. Call 252-423-3011 Tuesday &#8211; Saturday 9am &#8211; 5pm to reserve your tour time. Their Rum can be purchased at the Distillery and in many NC ABC stores. Outer Banks Distilling Website

Wanchese
OBX Crabbing & Shrimping Charter with Captain Marc
Let me begin by saying that Captain Marc is a seaman with heart. Weather adult or child, he takes the time to explain crabbing and shrimping, what it&#8217;s like to fish for a living, and doesn&#8217;t hesitate to slow the boat down or change course to follow dolphins. He&#8217;ll let everyone in your party who wants to, hook and reel in crab cages &#8211; either by hand or by the mechanical wheel on board, and re-bait the cage. Spending time on the water &#8211; 2 hours for $300 per party or 4 hours for $475 per party &#8211; is totally worth it. If you have young children, I&#8217;d recommend the 2 hour charter. Details are here.

Hatteras Island
Buxton
Cape Hatteras Lighthouse
Incredibly, the Cape Hatteras Lighthouse was built with bricks. Take a close look at the outside before going in. Can you imagine the laborers laying brick after brick in ever-narrowing circles? With no elevator, no air conditioning, and 257 steps to the top, climbing the Cape Hatteras Lighthouse is a MUST DO. It&#8217;s equivalent to climbing a 12 story building on narrow stairs with a handrail on one side, two way traffic, and a landing every 31 steps. Step out onto the observation deck for an incredible 360 degree view. Climbing tickets are $8 for adults and $4 for senior citizens (62 or older), children (11 and under, and at least 42&#8243; tall), and the disabled. Get more information on Lighthouse and the Light Station history, both in the Cape Hatteras National Seashore here. Details on the climb can be found here.

Even though this list of Budget-friendly things to do in the OBX is pretty thorough, it doesn&#8217;t cover everything. And don&#8217;t forget to leave time for swimming and plain old hanging out at the beach. For all kinds of OBX information, visit The Outer Banks of North Carolina.

Carolina Epicurean

NC Coast

Category: NC Coast

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