Q: JMR Kitchens Announces Expansion to Include a Second “taste” Location

Raleigh – Justin and Ryan Riek, partners in JMR Kitchens, are excited to announce the expansion of their popular restaurant concept, taste, with a second location in Raleigh, NC. This new addition is expected to open in May 2017. taste will be located at 1912 Bernard St, Raleigh, NC 27608, where the Cave 1912 restaurant is currently located. The second taste location will offer a laid-back atmosphere in a neighborhood establishment, similar to the original location at 3048 Medlin Dr, Raleigh, NC 27607. The new location will serve a similar menu of small plates, designed to pair perfectly with carefully selected wines. Expect to see a variety of seasonal selections on the small plates menu as well as favorites like the seared pistachio crusted ahi tuna, chopped angus beef sliders and roasted beets. JMR Kitchens’ Executive Chef Scott Phillips will also be crafting new small plates like shrimp tacos with housemade tortillas. JMR Kitchens is proud to expand their restaurant group with the second taste, marking their fourth restaurant opening in just four years. More information will be released regarding the grand opening date. Connect with taste on Facebook, Twitter and Instagram. About JMR Kitchens Founded by Ryan and Justin Riek in 2013, JMR Kitchens is a family owned and operated restaurant group based in Raleigh, NC. We specialize in creating a unique neighborhood kitchen and bar experience that focuses on fresh product and outstanding customer service. Currently, our three concepts include taste; more. kitchen & wine bar; and the Oak, kitchen & bourbon bar. Release

Q: Behind the scenes at Blue Ridge Distilling

Bostic (Golden Valley, NC) – Home of Defiant Whisky, Blue Ridge Distilling does things a little differently. It’s a nice drive out to their rural Bostic (Golden Valley), NC location where you can visit the gift shop at their recently purchased 500 acre Girl Scout Camp main lodge, and tour the distillery. You’ll learn about their put the barrel into the whiskey instead of the whiskey into the barrel method. Eric Meech, Distiller Our tour was led by Distiller Eric Meech. I’ve run into Eric on a few occasions outside Blue Ridge Distilling. Nice guy. Eric Meech, Distiller Bottled and ready for labeling.

Q: When your flight out of CLT is cancelled

Charlotte – What to do when you’ve driven two hours to Charlotte International Airport for a morning flight, it’s cancelled due to bad weather at your destination, you’ve spent hours in various lines, and are re-assigned to an early morning flight the next day? You book a room and spend the rest of the day tooling around Charlotte. We landed at Amélie’s French Bakery, named one of North Carolina’s 10 Best Bakeries, for a couple hours R&R; reading and researching on the Internet. Love the space. Love the pastries. Love the espresso drinks. The baked goods are amazing. Three full cases of them. Below is a “side” room with lots of additional seating. Don’t be surprised if crowds come in, forming a line that winds throughout. Sit back with your treat and espresso drink, taking in the show. Breakfast, Lunch, and Dinner are also available. See all menus here. Epicurean Note: We were at the “mother ship” location, but there are also two more Charlotte locations, a Rock Hill, SC location and an Atlanta, GA location. Amélie’s French Bakery 2424 N Davidson St. Charlotte, NC 28205 (704) 376-1781

Question 1

Dean’s Kitchen+Bar Opened in Cary April 24

Accepted Answer

Cary – Rocky Top Hospitality, operators of several Triangle favorites for nearly 20 years, has announced that the former Dean’s Seafood Grill & Bar reopened April 24 as Dean’s Kitchen+Bar. Located at 1080 Darrington Drive in Cary, Dean’s Kitchen+Bar will retain the former’s favorite seafood dishes while adding new seasonal menus and expanding service to include lunch.
The restaurant recently underwent a $100,000 renovation that includes new décor and an expanded patio. The seasonal menus will feature a broader assortment of appetizers, soups, salads, sandwiches, burgers, entrees and desserts. Dean’s Kitchen+Bar is committed to supporting local famers, purveyors and vendors, and will source approximately 70 percent of its ingredients locally.
Dean’s Kitchen+Bar will also feature 17 taps of mostly local and craft beers for $3 all day, every day, and other rotating drink specials.
As a true community gathering place, Dean’s will offer a free kids meal from 5-6 p.m. daily with every adult entrée. The Monday Night Special features dinner for two plus a bottle of wine for $40. The popular Sunday brunches will continue, with special enhancements for Mother’s Day and other observances.
“We love this location in Cary and have enjoyed great success here,” said Owner Dean Ogan. “Based on our history and experience at all Rocky Top restaurants, we felt it was time to freshen things up a little and introduce a new concept featuring local food at various price points. You can still come to Dean’s for special occasions, but you can also drop by for lunch or unwind after work with drinks or a casual meal.”
For more information, call 919-459-5875 or visit http://deanskitchenandbar.com/. Also, find Dean’s Kitchen+Bar on Facebook or follow @DeansKitchenBar on Twitter.
About Dean’s Kitchen+Bar
As a part of the Rocky Top Hospitality family, we are proud of our local roots and the relationships we have built with North Carolina farmers, purveyors and vendors to create fresh, delicious and imaginative eats for our guests. Dean’s Kitchen+Bar boasts both variety and flavor by offering a range of dishes to suit your mood, including seafood, salads, beef, poultry, pork and vegetarian options. Our menus change seasonally to incorporate fresh, locally sourced ingredients. For more information, visit http://deanskitchenandbar.com/.
Release

Question 2

JMR Kitchens Announces Expansion to Include a Second “taste” Location

Accepted Answer

Raleigh &#8211; Justin and Ryan Riek, partners in JMR Kitchens, are excited to announce the expansion of their popular restaurant concept, taste, with a second location in Raleigh, NC. This new addition is expected to open in May 2017. taste will be located at 1912 Bernard St, Raleigh, NC 27608, where the Cave 1912 restaurant is currently located.
The second taste location will offer a laid-back atmosphere in a neighborhood establishment, similar to the original location at 3048 Medlin Dr, Raleigh, NC 27607. The new location will serve a similar menu of small plates, designed to pair perfectly with carefully selected wines. Expect to see a variety of seasonal selections on the small plates menu as well as favorites like the seared pistachio crusted ahi tuna, chopped angus beef sliders and roasted beets. JMR Kitchens’ Executive Chef Scott Phillips will also be crafting new small plates like shrimp tacos with housemade tortillas.
JMR Kitchens is proud to expand their restaurant group with the second taste, marking their fourth restaurant opening in just four years. More information will be released regarding the grand opening date.
Connect with taste on Facebook, Twitter and Instagram.
About JMR Kitchens
Founded by Ryan and Justin Riek in 2013, JMR Kitchens is a family owned and operated restaurant group based in Raleigh, NC. We specialize in creating a unique neighborhood kitchen and bar experience that focuses on fresh product and outstanding customer service. Currently, our three concepts include taste; more. kitchen & wine bar; and the Oak, kitchen & bourbon bar.
Release

Question 3

Chef Rodrigo Velazco new Chef de Cuisine at Charlotte's EVOKE

Accepted Answer

Charlotte – Located in the Uptown neighborhood, Charlotte’s award-winning dining destination, EVOKE, 555 S. McDowell Street, is thrilled to announce Rodrigo Velazco as Chef de Cuisine. A native of Caracas, Venezuela, with an unparalleled culinary background, Chef Velazco will fuse his South American roots with a deep passion for locally seasoned ingredients and American Nouveau style to create a revamped spring menu at the contemporary steakhouse.
“I look forward to the experience &#8211; sharing our knowledge, hospitality and quality ingredients to create unforgettable moments. For us, it’s about creating personal connections between our chefs and diners,” says Chef Rodrigo Velazco. “My focus for EVOKE is on blending taste and emotions with savory flavors; flavors that travel with our guests beyond the walls of our dining room.”
Chef Velazco joins EVOKE from upscale Charlotte restaurant, Vivace, where he served as executive chef, allowing him to truly immerse himself into the city’s thriving dining scene. Prior to moving to Charlotte, Chef Velazco gained extensive experience working under James Beard award-nominated Chef Phil Bryant at Miami hot-spot, The Local Craft Food and Drink, and Michelin star Chef Danny Grant at 1826, as well as serving as sous chef for “Top Chef” contestant Jeff McInnis. During his tenure at The Local Craft Food and Drink, known for continuous – almost daily – changes to the menu, Chef Velazco brought his deep knowledge of culinary operations, techniques and plating esthetics to set the standards in the execution of new dishes, focusing on consistency in flavor balance. He also served as sous chef at Miami dining destination Yardbird Southern Table and Bar, which was named one of Bon Appétit’s “50 Best New Restaurants,” and nationally recognized for engaging service, classic and refined Southern cuisine and top-notch hospitality.
To make a reservation or for more information, visit www.evokerestaurant.com or call 980-237-5354.
About Evoke
With seven awards in its first year of business including Best Steakhouse, Best New Restaurant, and named one of Charlotte Magazine’s Top Ten Restaurants, Evoke takes pride in creative cuisine in a unique, modern atmosphere accented by floor to ceiling windows. Executive Chef Rodrigo Velazco focuses on prime and dry-aged steaks, house-made pastas and innovative, raw seafood crudos, all complemented with a selection from the extensive wine, craft whiskey and craft beer lists. Guests are also able to earn reward points by simply dining at Evoke. For more information, visit www.evokerestaurant.com or call 980-237-5354.
About Le Méridien Charlotte
Le Méridien Charlotte, the newest hotel in Uptown, introduces a premier global brand with a blend of contemporary culture and European heritage to Charlotte. By creating a culturally-refined, meaningful and stimulating atmosphere, the hotel appeals to creative-minded guests seeking a new perspective in each destination they visit. The hotel recently completed a multi-million dollar transformation, providing guests with the most up-to-date and luxurious rooms, spaces and amenities. As part of a dual-hotel complex, Le Méridien Charlotte’s guests benefit from an expansive area, which features 300 well-appointed guestrooms and suites, and over 55,000 square feet of flexible meeting space, including five ballrooms and 29 meeting rooms, ideal for business meetings and functions up to 1,800 guests. Whether looking for relaxation, activity or cuisine, the hotel is replete with options. Guests may enjoy Evoke, the hotel’s award-winning new-age steakhouse, and Longitude Bar, a full fitness facility with state-of-the-art equipment, as well as indoor and outdoor pools. For more information, please call 704-372-9610.
Release

Question 4

Boheme Opens, Brings A Hidden Gem to Life

Accepted Answer

Chapel Hill, NC &#8211; Situated behind the pulsing traffic of one of Chapel Hill and Durham’s busiest roads 15-501, Boheme is an unconventional oasis offering diners an expression of flavors, art and hospitality. The inventive concept brings to life the historic Black House at Straw Valley that was built in the 1960s, introducing it to a fresh generation with an ingredient-driven menu and tranquil landscape.
“Many years ago, I had the great pleasure of visiting the residence of artists Ormond Sanderson and Robert Black. I was overcome with the Zen space representing the intersection of art and daily life,” muses Bakatsias. “My passion for discovering beautiful places and sharing those experiences with the community has led me to this secret garden once again.”

Epicurean Note: After &#8220;discovering&#8221; Straw Valley in May of 2014, I referred to the compound as a Fantasy Island. If you&#8217;re anywhere in the area, stop in and prepare to be impressed. I haven&#8217;t been to Boheme yet, but have been to other restaurants owned by this same group. If Boheme is anything like the others, expect to be impressed.
Art, nature and creativity are at the core of the Boheme concept, which officially opens Tuesday, May 31. Upon entering the unassuming wooden gate, guests are immediately taken by the lush garden and midcentury modern architecture. Exploring Boheme is a sensual adventure, in which every turn unveils another intimate vignette and beautiful work of art. From the cozy entrance bar and inviting dining rooms, to lush flowers on the patio and the romantic bamboo garden, the space continues to enchant guests through a variety of unique experiences.
Much more than a visual adventure, the culinary experience is equally as intriguing. Inspired by local ingredients and seasonal flavors, renowned Chef William D’Auvray with Chef Chelsea Mock have designed a menu that reflects the fresh bounty of North Carolina’s offerings from farm raised vegetables, to local meat and East Coast fish.
“Staying true to the design of the property, we reimagined midcentury ideas about food and added a modern, whimsical approach to our preparation,” explains Chef D’Auvray of the cuisine at Boheme. The menu specialties include snapper crude with sweet lime, bird chili, coriander and charred corn; forbidden rice with fermented tofu, fried ginger, shallot and Siam basil; beef tongue, Milanese anchovy and farm egg; and trigger fish with heirloom carrots, Visalia soubise, and ginger.
The restaurant is only the beginning of the cultural experience taking shape at Boheme. The “Boheme Bazaar” will open in July fusing art, music, artisans, flavors and farmers in a celebration of life and culture. Additionally, a whisky lounge is to be unveiled over the summer. Details on both concepts to follow.
The restaurant will be open Tuesday &#8211; Sunday for dinner and Saturday and Sunday for brunch.
About Giorgios Hospitality Group
Giorgios Hospitality Group (GHG) has been a landmark in the triangle for over 25 years with it’s many award winning restaurants. Currently, GHG owns and operates fourteen restaurants in North Carolina including Bin Fifty-Four, City Kitchen, Farm Table, Gatehouse Tavern, Georges Brasserie, Golden Fleece Slow Earth Kitchen, Kid Cashew, Kipos Greek Taverna, Local 22, Nasher Cafe, Parizade, Village Burgers and Vin Rouge. For more information, please visit www.giorgiosgroup.com
Boheme
4612 Durham Chapel Hill Blvd
Durham, NC 27707
Release

Question 5

Behind the scenes at Blue Ridge Distilling

Accepted Answer

Bostic (Golden Valley, NC) &#8211; Home of Defiant Whisky, Blue Ridge Distilling does things a little differently.
It&#8217;s a nice drive out to their rural Bostic (Golden Valley), NC location where you can visit the gift shop at their recently purchased 500 acre Girl Scout Camp main lodge, and tour the distillery.
You&#8217;ll learn about their put the barrel into the whiskey instead of the whiskey into the barrel method.
Eric Meech, Distiller

Our tour was led by Distiller Eric Meech. I&#8217;ve run into Eric on a few occasions outside Blue Ridge Distilling. Nice guy.
Eric Meech, Distiller
Bottled and ready for labeling.

Question 6

Defiant Whisky Founder Featured in New History Series "Billion Dollar Wreck"

Accepted Answer

BOSTIC, N.C. &#8211; Tim Ferris, Founder and President of both Defiant Marine and Defiant Whisky, is featured in the new HISTORY series, “Billion Dollar Wreck.”
The series follows famed treasure hunter Martin Bayerle and his son Grant as they embark on a complex expedition in pursuit of both personal redemption and a billion dollars’ worth of treasure aboard the renowned and mysterious sunken cruise liner, RMS Republic. “Billion Dollar Wreck” premieres Monday, February 8 at 10 p.m. ET/ PT.
Ferris brings to the expedition years of technical deep-sea salvage diving expertise. It is the kind of high-risk, high-stakes project Ferris’ Defiant Marine knows better than anyone in the world, and it taps into a trait he shares with Bayerle — a determined and relentless desire to beat the odds in projects others would abandon.
“I was immediately drawn to Republic’s undeniable and truly historic story,” said Ferris, “and my role is to identify and manage a myriad of desires and expectations and orchestrate a safe and timely recovery.”
One of the largest and most luxurious ocean liners of its time, Republic sunk shortly after its departure from New York Harbor in the early hours of January 24, 1909. Considered unsinkable, the White Star ship collided with another vessel and now sits at the bottom of the Atlantic.
While on board, Ferris became fascinated with the story. “The history and legacy of the wreck are extremely compelling and motiving.”
Ferris is a likable leader attracted to finding creative solutions to any challenge. Without knowing it, many viewers have already gotten a taste &#8211; literally &#8211; of Ferris’ passion for invention and drive for perfection. And they got it not from his exploits on the ocean, but from his other great love and business — Defiant Whisky. By setting out to produce the best whisky possible in a way previously unheard of, Ferris’ whisky making remains true in all his endeavors — whether on the sea and off.

Defiant Marine Inc. is primarily an emergency response deep-sea commercial diving and heavy ship salvage company. Defiant Marine Inc, works all across the globe on a moment’s notice to provide assistance and experience in solving complex and environmentally-sensitive problems.
Defiant Whisky is the internationally award-winning Single Malt Whisky of Blue Ridge Distilling Company. For more information about Defiant Whisky or to schedule a tour of the distillery, please call 828-245-2041 or email info@blueridgedistilling.com.
Release

Question 7

Hog Farmer, Chef and ‘Barbecue Man’ - PICNIC now open

Accepted Answer

Durham – ‘Barbecue Man’ Wyatt Dickson and chef/partner Ben Adams have teamed up with Green Button Farm’s Ryan Butler to open PICNIC, a modern roadside barbecue joint where authentic whole hog barbecue – smoked slowly over oak – will share the plate with Adams’ seasonal Southern sides and desserts (1647 Cole Mill Road, Durham, NC. www.picnicdurham.com; @picnicdurham).

Wyatt Dickson, who developed a cult-like following catering ‘Pig Whistle’ barbecue to friends, family, chefs and Crooks Corner’s Carolina ‘Cue Wednesdays, will use Green Button Farm’s heritage breed pigs exclusively at PICNIC.
“Once I discovered pastured pigs, there was no looking back,” explained Dickson, who prefers these pigs for their flavor and well-marbled fat. “These hogs are bred well, and raised well – on squash, pumpkins and acorns – and they develop naturally, so it really lends to cooking and honoring the whole animal,” says Dickson. “This is what it’s all about for us, to see these healthy hogs our family has raised used for such a delicious tradition,” explained Green Button’s Ryan Butler.
The smokers – like the pastured pigs – are all part of PICNIC’s plan to deliver authentic North Carolina barbecue, sustainably. Dickson custom-designed his smokers with fuel efficiency in mind. Innovative, eco-friendly and smart, they burn less fuel, and give him precise control over smoke and temperature.
 
Dickson’s whole hog barbecue is always pulled to-order – never chopped – and finished with his Pig Whistle sauce, dubbed the “Great Carolina Compromise” for its combination of vinegar and tomato. Lexington or Eastern style? Piedmont-style barbecue, according to Dickson.
Picnic will serve as an inspired meat-and-three destination thanks to Chef Ben Adams, who earned 4-stars and a loyal following as Executive Chef of Durham’s Piedmont in 2014. To serve alongside Dickson’s Whole Hog Sandwiches with Green Goddess Dressed-Slaw, Adams will tap into local farms to produce the Southern dishes expected at a community barbecue.
Southern classics – “old school” Brunswick Stew, Blackened Catfish, Pig Whistle-brined Deviled Eggs, and Bacon-Braised Collards – will share the table with progressive Southern restaurant fare – Smoked Buttermilk Fried Chicken, NC Crab Beignets, Braised Short Ribs, craft cocktails, Fullsteam and Ponysaurus on draft.
Pastry Chef Maddy DeBoer’s “from scratch” Southern classics – cakes, hand pies, and cobblers – are updated, but recall the unfussy sweets that were once standard fare at pig pickins’ across the South. Don’t leave without trying her Moscow Mule layer cake – an adaptation of a Coca-Cola Cake – the layers made with gingerbeer, lime curd filling and ginger-lime cream cheese frosting.
The wait is over. Get your hands on what has already been called, “next generation ‘cue” at PICNIC, serving Monday through Saturday 11am to 11pm. Sunday brunch coming soon…
PICNIC
1647 Cole Mill Rd
Durham, NC 27705
(310) 779-1865

Question 8

When your flight out of CLT is cancelled

Accepted Answer

Charlotte &#8211; What to do when you&#8217;ve driven two hours to Charlotte International Airport for a morning flight, it&#8217;s cancelled due to bad weather at your destination, you&#8217;ve spent hours in various lines, and are re-assigned to an early morning flight the next day?
You book a room and spend the rest of the day tooling around Charlotte.
We landed at Amélie&#8217;s French Bakery, named one of North Carolina&#8217;s 10 Best Bakeries, for a couple hours R&R; reading and researching on the Internet.
Love the space. Love the pastries. Love the espresso drinks.

The baked goods are amazing.

Three full cases of them.

Below is a &#8220;side&#8221; room with lots of additional seating.

Don&#8217;t be surprised if crowds come in, forming a line that winds throughout. Sit back with your treat and espresso drink, taking in the show.
Breakfast, Lunch, and Dinner are also available. See all menus here.
Epicurean Note: We were at the &#8220;mother ship&#8221; location, but there are also two more Charlotte locations, a Rock Hill, SC location and an Atlanta, GA location.
Amélie&#8217;s French Bakery
2424 N Davidson St.
Charlotte, NC 28205
(704) 376-1781

Question 9

The 10 Best Bakeries in North Carolina

Accepted Answer

Have a sweet tooth like me? These 10 Best Bakeries in NC are listed from West to East across the state, but not ranked within the list.
Many of these bakeries sell at their local farmers&#8217; markets. Check their websites for details.
Karen Donatelli Cake Designs (by Appointment Only) (Asheville)
1000 Hendersonville Road Suite 1
Asheville, NC 28803
(828) 225-5751
Owner/Chef Karen Donatelli creates gorgeous confections, including the most sublime cakes and pastries. Donatellis has converted from a retail space to an appointment only format outside of downtown. Kept her bakery on this list just in case you want to order a custom cake or pastries. She&#8217;s that good.
Image: facebook.com/KarenDonatelliBakeryCafe/
Image: facebook.com/KarenDonatelliBakeryCafe/
Underground Baking Co. (Hendersonville)
352 7th Ave E
Hendersonville, NC 28792
(828) 674-7494
Co-owners Lisa and Matthew specialize in breads, but they bake plenty of pastries, too. Two of my favorites are their Almond Horns and Christmas Bread. They&#8217;ve been at their Historic 7th Ave. location for 5 years now, enticing locals and visitors alike to visit a part of town they&#8217;re helping revitalize.
Image: Underground Baking Co Facebook Page
Image: Underground Baking Co Facebook Page
Flat Rock Village Bakery (Flat Rock)
2710 Greenville Hwy
Flat Rock, NC 28731
(828) 693-1313
Flat Rock Village Bakery is housed in a cute building warmed by a wood-fired oven used for baking breads, pastries, and pizzas. If there are any left by the time I get to the bakery, I usually get a Turnover &#8211; any flavor. In warmer weather, find a seat on the spacious deck in the shade under one of the large Magnolias.
Image: Flat Rock Village Bakery Facebook Page
Image: Flat Rock Village Bakery Facebook Page
Amélie&#8217;s French Bakery & Café (Charlotte)
2424 N Davidson St.
Charlotte, NC 28205
(704) 376-1781
Amélie&#8217;s team of owners describe their shop as a &#8220;Parisian shabby chic bakery and cafe serving French inspired fare.&#8221; All I can say is Vive la France!
Image: Amelie&#8217;s Facebook Page
Camino Bakery, Coffeehouse, and Winebar (Winston Salem)
310 W 4th St
Winston-Salem, NC 27101
(336) 721-9990
Camino is one of those sweet spots that anchors a neighborhood. This one happens to be downtown Winston Salem. They have a nice loose leaf tea selection, in addition to espresso drinks, that can be ordered by the cup. If you prefer your cuppa with tea in a bag, they&#8217;ll hand tie one for you.
Guglhupf Bakery, Cafe & Restaurant (Durham)
2706 Durham-Chapel Hill Blvd
Durham, NC 27707
(919) 401-2600
A terrific German bakery/cafe. Love this place for a meal, fresh-baked bread, and pastries. Be sure to check out their yearly Oktoberfest celebration and seasonal Christmas Stollen.
Guglhupf
Guglhupf
Loaf (Durham)
111 W Parrish St
Durham, NC 27701
(919) 797-1254
Owner Ron Graff bakes in a 30,000 pound custom wood-fired oven and has set up Loaf in the European tradition; a neighborhood shop where you pick up your fresh-baked goods, rather than a bakery/cafe. Accordingly, Loaf’s interior might be considered minimalist with a bread rack, pastry case and coffee hot pots.
Stop in for items you want to take home, to a friend&#8217;s place, or on a picnic.
Loaf Durham
Loaf Durham
La Farm Bakery (Cary)
4248 NW Cary Pkwy
Cary, NC 27513
(919) 657-0657
With his wife and partner, Missy, Lionel Vatinet opened La Farm Bakery in 1999 and hasn&#8217;t looked back since. The star here is definitely bread. Vatinet is an acknowledged expert bread baker. He authored the well received book, A Passion for Bread.
I&#8217;ve run into Lionel at the Asheville Bread Festival, Beaufort Wine & Food Festival, and many other events over the years. He&#8217;s an exceptionally nice guy.
Nichole and I stopped in at the Cary &#8220;mother ship&#8221; for lunch and dessert in September. There are plenty of delicious sweet treats made at the bakery, too.
Image: La Farm&#8217;s Facebook Page
Image: La Farm&#8217;s Facebook Page
The Peppered Cupcake (Wilmington)
105 S Front St
Wilmington, NC 28401
(910) 399-1088
More than 80 unique flavors from sweet to savory &#8211; served warm. What more could you ask for in a cupcake? Next time I&#8217;m in Wilmington, it&#8217;s a Ginger & Pear cupcake for me! Wait &#8211; maybe the Bourbon Black Cherry & Vanilla Cobbler? No, the Strawberry Basil Cobbler sounds really good. Anyone up for sharing?
Image: The Peppered Cupcake Facebook Page
Image: The Peppered Cupcake Facebook Page

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