This was a milestone birthday for me, so the celebration stretched over a few days.
My sisters and husband celebrated with me over dinner at Chestnut. Then a few days later, my husband and I celebrated again, just the two of us, at Isa’s Bistro.
Their dinner menu isn’t huge and it’s about half Small Plates and Snacks. The intimate evening called for cocktails and sharing of small plates as we talked about our life together over the last 30-some years and what the future might hold.
Our plates came out of the kitchen as they were ready, tapas-style dining. Mixing and matching was part of the fun.
These Castelvetrano Olives($5) were a first for me tonight. They looked like mini Granny Smith apples, were slightly crunchy, and had a distinct taste of clove after a light brine. They are my new favorite olive.
French Onion soup is great in the winter when you want a strong, hot, hearty bowl of bread, cheese and soup. Isa’s lighter version, Vidalia Onion Bisque ($7) is perfect for warmer weather. Served hot, but as a light bisque, it was topped with “yellow corn crunchies” and roasted mushrooms. Our server was great through the entire meal. She was attentive and efficient, with no sideways glances when we asked her to bring us two spoons.
On the menu as “Spring Asparagus” ($11), I was surprised and pleased with this presentation. Thinly sliced saffron poached fingerling potatoes, hard-boiled quail eggs, Parmesan, and a scattering of dainty greens were tossed, along with the asparagus, in a light truffle vinaigrette. The flavor was terrific, but – and this may be a personal thing – although I like asparagus al dente, these tiny spears could have been cooked just a tad longer.
Executive Chef Duane Fernandes has designed a lovely Roasted Baby Beets ($11) plate. Toasted farrow anchors alternating baby beet varieties, topped with sugar snap peas, shaved Parmesan cheese and scattered marcona almonds, and baby arugula. A light citrus vinaigrette pulls it all together.
I wasn’t too interested in the baby arugula – a little to much like a vine for my taste. Other than that, everything else on the plate had great flavor and a nice mix of texture from tender-firm to crisp.
Our last dish was Louisiana “Lobster” Roll ($12).As we ordered this, we asked our server to cut it in half. That’s when we learned it would be served on two rolls. Happily the house-made yeast buns were soft and easy to bite through. It was easy to keep the filling from spilling out, also.
I’m not sure why the word Lobster is in quotation marks, unless it means there isn’t lobster in the roll? We didn’t ask, but I’m thinking it might have been more crawfish, as named an ingredient on the menu, than lobster? A tasty tarragon aioli holds the mixture together.
Chef Fernandes is a comparative unknown (by the public) culinary star that doesn’t get a lot of coverage. Why? Now, this is my own opinion, unsupported by any hard facts, but I think it’s because he doesn’t actively cultivate a following – asking diners to vote for him as a James Beard Award winner on social media, for instance. And I’m guessing neither he nor Isa’s Bistro owners have a publicist or public relations company working to build and maintain media buzz. If they do, they’re not doing a very good job. Fernandes seems to be happy creating some of the best food in Asheville in Isa’s basement kitchen without fanfare.
Located right in the heart of downtown, where two popular streets walked by many intersect, Isa’s patio is a great spot for taking in Asheville’s bohemian vibe.
Nags Head, NC – Hey everyone, I wanted to tell you about a great place you should try next time you’re in the Outer Banks – Owens’ Restaurant.
It’s an honest to goodness, fancy family restaurant, opened by Bob & Clara Owens in 1946 at 7114 S Virginia Dare Trail, Nags Head. It’s still there, “owned and operated by the founding family”. Currently, Clara “Peaches” 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’s hard to fake genuine.
Speaking of family, I was THRILLED to see my Dad’s lamps on all the tables! Earlier in the day, I’d gotten a little glimpse of what looked like a Mason (my maiden name) Candlelight on the Owens’ Restaurant website and couldn’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’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 “vintage”. 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’ grandmother is from Bath, NC. The same place Dad and many generations of his people called home. And, if I remember correctly, Peaches’ husband is the “polisher-in-chief”, keeping these lamps looking beautiful. Seeing all these lamps in use was a treat I won’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’m going to rely mostly on photos to tell the story of what you can expect at Owens’ 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’t get too full, but you know how that goes . . .
They put together two sampler trays for us that were un-be-lievable – 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’ 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’ is also known for their famous Hush Puppies, but if memory serves, these were this night’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’ Restaurant original – 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’m guessing it was another special. Perhaps chicken, but probably local fish. I DO remember there wasn’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 ’em or hate ’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 ’em camp.
Here’s Owen’s full menu, but don’t forget they offer specials on a regular basis.
I don’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’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’s made with shrimp, crawfish, sea scallops, Tasso ham, Andouille sausage, and white rice.
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Owens’ Restaurant
7114 S Virginia Dare Trail
Nags Head, NC 27959
Phone:(252) 441-7309
Even though the address is 1127 Sweeten Creek Rd, you’ll find Sweeten Creek Brewing tucked behind street-front buildings, a short way down what looks like a side street.
The building houses a tasting room, a sandwich shop, and the brewery. I can’t quite decide how I feel about the exterior. It feels like something once nondescript that’s been given as much creative exterior treatment as it can take.
Inside is another story. This building underwent huge changes, mostly done by the owners, over quite a long period of time. To see what it takes to put a new brewery together, follow this link to their Facebook album, The Making of Sweeten Creek Brewery.
Co-owners Joey and Erica Justice are behind the beer and their partner/co-owner Chad Gibson handles the food side of things. All three have worked enough in their respective industries before opening Sweeten Creek to know what they’re doing – and it shows.
As soon as you step in to the tasting room, it’s pretty obvious this team is creative. They’ve used old vine-covered downed trees found on the property, and one that a neighbor had to take down, to create beautiful live-edged bartops, tabletops, and wall paneling (the good kind). Upper concrete block walls have been painted a perfectly warm shade of burnt orange.
And see the board above the taps with multiple North Carolina cutouts? That’s where they post their current beer list. Speaking of taps, they had six of their own, as well as a two from other breweries and a cider ready to pour.
Food can be ordered directly from the sandwich shop or in the tasting room. To get to the sandwich shop you can enter from the outside, or through the tasting room and a corner of the brewery, where you can take a peek at the heart of the operation as you pass through. The menu is limited but offers a good variety, fairly priced, and from scratch. Vegetarians haven’t been forgotten, either.
Where the magic happensSandwich Shop
They were kind enough to let me sample all six of their beers. Loved five of them and would recommend the sixth to friends that like IPAs. My faves were the Porter, the Spring Ale, and Burn Dawger Brown Ale. For your non-beer drinking friends, I did spot some wine behind the bar.
You know, I’d go to Sweeten Creek Brewing just for the food. Friend Barrie ordered the Meat and Cheese Plate ($12). Charcuterie and premium cheeses were on the plate along with an apple chutney, seasoned seeds, and mustard made with their Black IPA. It’s served with pretty tasty warm flatbread and crackers. About half of this lunch went home with Barrie.
My Monte Cristo ($8) was chock full of brown sugar brined ham and fontina cheese slathered with dijon, and creatively sandwiched between white bread wrapped in a light crepe batter. It’s served with berry preserves – “for dipping or schmearing” – and your choice of side.
That sandwich was huge, hot, rich and delicious. The watermelon salad, made with red grapes, julienne jicama, and mint, was served overflowing a small jar.
Joey Justice was quoted in this Citizen Times article as saying, “We wanted to find something that we could turn into someplace interesting”. They’ve certainly done that. Sweeten Creek Brewing is family and pet friendly. In addition to the brewery, tasting room, and sandwich shop, there’s an expansive, level lawn area scattered with picnic tables that’s perfect for hanging out with friends over a beer, as well as special events.
If you haven’t been yet, get yourself over to Sweeten Creek Brewing.
Sweeten Creek Brewing
1127 Sweeten Creek Rd
Asheville, NC 28803
Phone:(828) 575-2785
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 – OBX for short.
A favorite vacation destination, it’s not too late to book a beach rental this summer. And whether you’re new to the OBX or been year after year, there’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’ve done it before, it’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’d bring egg cartons along for storing small found treasures. Here’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 – It looks like fun, but I do not fish. I don’t like putting bait on a hook. I don’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 – Coastal Recreational Fishing Licenses and Permits.
Fires on the Beach
Get the hot dogs and S’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 “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.”
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’s lived and worked, markers at the spots where liftoffs occurred, a large monument, and a sculpture of the Wright’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’s plane. More information on the Memorial here. Tickets: Adult (16 and older) $7, Children (15 and younger) FREE
Nags Head
Jockey’s Ridge State Park
“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.” Follow this link for everything you need to know about Jockey’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’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’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’s a “touch” 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’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’ll see the wreck of the steamer ship Oriental poking out of the sea.
Waves
REAL Watersports
“Founded in 2001, REAL has become the number one kiteboarding and surfing shop, lesson center and destination in the world.”
Looking for an adrenaline rush? REAL Watersports is the real deal for kids and adults. They offer kiteboarding camps and lessons from pros – prices vary. Also on site is Watermen’s Retreat (below left) with 14 luxury condos available for rent, and Watermen’s Bar & Grill, serving up great food and views. More on the food at Watermen’s Bar & Grill in a future article about dining in the OBX.
Image: REAL Watersports
Roanoke Island
Manteo
Manteo – 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’t miss the FREE Maritime Museum next to the marina. A lovely building looking like it’s been there far longer than it has, it’s “a working boat shop where volunteers and staff take on projects including small craft restoration, exhibit design, and new boat construction.” 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
“Fort Raleigh National Historic Site protects and preserves known portions of England’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.” Think outdoor explore; trails, monuments, and the earthwork. When you’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: “The Lost Colony is the nation’s premier and longest-running symphonic drama.” 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. “From Molasses to Glasses” is their slogan. I tasted the molasses they use and it’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 – Saturday at 1pm and 3pm. Tours are $5 and you must be 21 or older. Call 252-423-3011 Tuesday – Saturday 9am – 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’s like to fish for a living, and doesn’t hesitate to slow the boat down or change course to follow dolphins. He’ll let everyone in your party who wants to, hook and reel in crab cages – either by hand or by the mechanical wheel on board, and re-bait the cage. Spending time on the water – 2 hours for $300 per party or 4 hours for $475 per party – is totally worth it. If you have young children, I’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’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″ 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’t cover everything. And don’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.
Chapel Hill, NC – 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 “discovering” Straw Valley in May of 2014, I referred to the compound as a Fantasy Island. If you’re anywhere in the area, stop in and prepare to be impressed. I haven’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 – 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
Columbia, NC – Last week I stumbled upon the most delicious strawberries (dark red and sweet all the way through) at a road-side stand as I drove from Asheville to the Outer Banks.
They were grown at Scuppernong Produce on the Scuppernong River in Columbia, NC.
Other types of produce are also grown at Scuppernong during all but the coldest months.
And what goes with farm-fresh fruit? Cheese! A huge wheel of Hoop Cheese is usually on hand. When a woman asked for a half pound of the cheese, one of the farm’s owners called me over to see the 1905 Computing Cheese Cutter in action.
Was the setting on this over 100-year-old bladed machine accurate? Take a look at the weight of the slice the Computer cut as measured by a current-day digital scale. Pretty darned close.
If you’re driving US-64 near the NC coast or in Columbia, NC, take a few minutes and stop for some very good fruit or other produce, and hoop cheese to go with it.
Oh, about those strawberries, I picked up half a flat to share with the group of media folks (from NY, KY, CA, and NC) I spent a few days with touring the Outer Banks. It’s Got to Be NC, right?
Duck, NC – Sanderling Resort, the idyllic coastal Carolina retreat set on the shores of the Outer Banks, has completed a multi-phase re-imagination, presenting for the 2016 summer season a fully enhanced resort experience complete with 120 all new guest rooms and suites. Fresh culinary leadership and artisanal specialties program, excursions and activities with a distinct sense of place and award-winning spa therapies mark the fresh new look and spirit of a destination that continues to lure back generations of travelers year after year.
Beach House Lobby
“At the heart of our vision for the refreshed Sanderling Resort is the desire to evolve with the needs of today’s travelers and elevate the guest experience while remaining true to the distinctive character and spirit of this special corner of the world,” said Dick McAuliffe, General Manager of Sanderling Resort. “Guest feedback on the new guest rooms has been overwhelmingly positive and we look forward to welcoming the summer season on the Outer Banks.”
Epicurean Notes: I recently spent a night at Sanderling and had dinner at their gorgeous restaurant, Kimball’s, and breakfast at their sweet Lifesaving Station restaurant. I can tell you first hand that this is the top flight NC beach resort you’ve been looking for. Staff are friendly, accommodating, and long-term -many of them returning yearly from Jamaica. They do a beautiful job hosting couple’s getaways, family vacations, and destination weddings.
Two honeymooning couples and I chatted for quite a while as we soaked in the hot tub next to the adults only serenity pool. Having been married for 31 years, it was fun hearing them compare their wedding colors, receptions, ceremonies, and more.
Just one of the fun touches you’ll find in your room is a complimentary S’more Kit with all the makings for S’mores at the large fire pit near the beach. Unfortunately, it was raining the night I was at Sanderling’s, so no roasted marshmallows for me.
Making S’mores at the Fire Pit
Notable touchpoints in Sanderling’s evolution include:
• New Guest Rooms – A study in relaxed coastal elegance, all guestrooms, bathrooms and suites in the Beach House, North Inn and South Inn have been redesigned with beach chic furnishings, oversized bathrooms with luxurious appointments and stone tiling, spacious balconies outfitted for outdoor living and a color palette inspired by the unspoiled surroundings that embody the feeling of toes in the sand. Inspired features include Ocean to Sound Suites with uninterrupted water views of dramatic sunrises and sunsets via dual balconies that overlook both the Currituck Sound and the Atlantic Ocean; neighboring guestrooms with “pocket” balcony dividers that can be fully withdrawn to expand alfresco living space; a pillow menu with feather and synthetic options; and welcome s’mores kits.
King Room, similar to my room.
• Fresh Culinary Perspective – A renewed energy and focus on the resorts culinary approach is evidenced with fresh leadership and a commitment to partnering with local artisans and farmers who have perfected their craft.
New menus in casual dining restaurant, Lifesaving Station are seasonally fueled and explore the lighter side of Southern fare with healthy twists on classic flavors that include North Carolina Shrimp Ceviche, Coastal Cioppino and Carolina Farro Risotto with Summer Vegetables and Wild Mushrooms.
Lifesaving Station
In fine dining room Kimball’s Kitchen, Chef de Cuisine Dan Grunbeck will premier an array of specialty OBX infused items he personally crafted during the winter season that include house-aged charcuterie; gourmet cheeses such as salt water mozzarella made with sea salt sourced from the Atlantic and house made smoked tomato jam. His elevated approach to Southern comfort flavors shines through Shrimp and Grits with Bourbon Glazed Shrimp, Pimento Grit Cake, House Cured Lardons, Seasonal Melon and Berries and Fennel Slaw; Grilled Local Ahi Tuna with Heirloom Carrot Puree, Sea Beans, Coconut Carolina Rice and Muddled Benne Seed; and a Watermelon and Honeydew Salad that features Ricotta Salata and Lomo Crisp, house made this winter.
Kimball’s Restaurant
• Welcoming Social Settings – Reflective of the current Carolina micro distillery craze, the resort will debut a series of culinary craft cocktails that showcase the resorts mixology expertise and the areas trend-leading small batch distilleries, with spirits such as sweet potato and green pepper distilled vodkas. Culinary craft cocktails can be ordered in the No. 5 Bar & Lounge, Kimball’s Kitchen and at the Beach House Bar. Located on the main floor of the Beach House building, the Beach House Bar is a new social and small bites setting with inventive cocktails, interesting wines, craft beers and late night coffee drinks. Surrounded by cozy nooks set for conversation or rousing games of checkers, and positioned just ahead of a sweeping outdoor deck, the Beach House Bar is a bustling yet relaxed setting reminiscent of a family living room.
Sanderling Resort, Cocktail at Kimball’s Restaurant
Steps from the Beach House Bar on a sprawling, sun-splashed deck is the newly expanded Sandbar. This casual, dune front restaurant features refreshing cocktails, frozen concoctions, smoothies and a menu of fresh beach-eats with salads, burgers, veggie burgers, fish tacos and more. More than a coastal dining outpost, Sandbar is a sparkling alfresco gathering space from day to evening with flat screen televisions and an oversized fire pit outfitted for lingering with comfortable cushions, live musical entertainment and gooey s’mores kits.
• Kitty Hawk Kites Pop-Up Unlocks Endless OBX Adventure – An array of sun-splashed and star-lit options for exploring the natural playground of the Outer Banks are available through an on-site Kitty Hawk Kites pop-up location. The leader in Outer Banks recreation, the Sanderling outpost offers active pursuits including: standup paddleboard yoga; surfing; kiteboarding; jet packing; hang gliding and wakeboarding. Quintessential Outer Banks excursions include sunset kayak tours through the salt marsh islands and flat waters of the Currituck Sound; pontoon tours through scenic canals and historic hunting areas to Sanctuary Vineyards for guided tastings from the local vintner; and exclusive four wheel drive access to the preserved dune side sanctuary for the legendary Wild Horses of Corolla. A fleet of signature orange Sanderling beach cruisers are available to guests for two wheel exploration of the charming town of Duck.
• Naturally Inspired Spa Therapies – Furthering the “shore to door” concept of spa experiences reflective of the Outer Banks, the Spa at Sanderling offers luxurious therapies such as the Island Oasis, which envelops guests in the relaxing spirit of the region as two therapists work in tandem to perform a customized Sanderling facial and reflexology massage. This summer guests can enjoy Sanderling long after returning home with an expanded line of Sanderling spa products available for purchase, now including nourishing face and body creams and scrubs infused with ingredients indigenous to the Outer Banks.
About Sanderling Resort
Sanderling Resort, the only AAA Four Diamond resort on the Outer Banks of Duck, NC, has beckoned families and couples to its picturesque shores for generations. In 2016, the property showcased the completion of a multi-phase, transformative renovation project, revealing a fully enhanced resort experience with stunning new guestroom design, culinary team and programming with a distinct sense of place. Sprawled across 13 acres between the Atlantic Ocean and the serene Currituck Sound, Sanderling boasts 120 guest rooms and suites in addition to five rental homes. Amenities include two dune-side pools, oversized fire pits and the award-winning Spa at Sanderling. Dining options include the Beach House Lobby Bar; the AAA Four-Diamond Kimball’s Kitchen for local, sustainable fare, Lifesaving Station and No. 5 Bar for a casual dining experience with elevated twists on Carolina comfort flavors; and the Sandbar’s outdoor deck for poolside refreshments. For brides and meeting planners, Sanderling features more than 12,000 square feet of updated indoor and outdoor event space, offering a venue to suit every taste. For more information, please visit www.sanderling-resort.com or call (877) 650-4812.
Picking just 10 North Carolina donut shops as the “best” is a tough job. To their credit, others have taken it on and done a fine job, but this is my take after sampling innumerable fried circles and squares of dough – filled, glazed, topped, and even plain – mountain to sea.
Serving fresh, hot donuts since 1939 on the Carolina Beach boardwalk, Britt’s is an iconic must visit – at least once in your lifetime. They’re open seasonally, so check the dates here before going. Looking for more in-depth Britt’s history? “Britt’s Donuts”, the book, was published in 2014 and can be purchased via their Fan Club Shop. Doing it the “old school” way, their only online presence is their Fan Club website. Be prepared for lines in the summer months.
Image: http://www.brittsdonutsfanclub.com
Duck Donuts, Kitty Hawk
5230 N Virginia Dare Trail, Kitty Hawk, NC 27949
Phone:(252) 261-3312
Duck Donuts has multiple locations in North Carolina and other states and is continuing to expand. I just spent some time in the Outer Banks and took full advantage of the Duck’s proximity to our beach rental, arriving at their door at 6:30am for a donut and latte.
Newly opened in Hendersonville, HenDough specializes in donuts and fried chicken. Hand-made yeast and dense cake donuts fill their case each morning. Some have unique toppings like their s’more donut. You can probably guess what’s involved, but it includes creamy marshmallow topping. I found the large cake donuts to be almost too dense, but lots of people prefer that. A meal in itself.
One of my personal favorites, Hole is for donut purists. Watch hand-made production from mixing the dough, to cutting donuts from the dough, to frying, right in front of you. The kitchen and dining areas are basically the same – all in one small room. There are no large cases full of options as they make each batch fresh throughout the day. Love this place. Read more and see more pictures in my article, “The Hole Story“.
Local Lion, Boone
791 Blowing Rock Rd, Boone, NC 28607
Phone:(828) 386-1120
Need a place to hang for a while with free Wi-Fi, great coffee and scrumptious donuts? Local Lion is it in the college town (Appalachian State) of Boone. One of the saddest days of my life was the day I had a hankering for their donuts and their machine was broken. Had to make due with just coffee while I worked on my laptop in my favorite sunny corner. They have outdoor seating, also.
Image: https://www.facebook.com/TheLocalLion
Mr. Bob’s Do-Nuts, Marion
60 S Main St, Marion, NC 28752
Phone:(828) 659-7132
Mr. Bob’s opened a couple years ago and just wrapped up the first ever NC Donut Festival this weekend (Saturday, May 21) in Marion. From what I hear the event was mobbed. They bill themselves as “Home of the Apple Ugly”. Haven’t tried one yet, but it’s definitely on my list.
Image: Mr. Bob’s Do-Nuts
MJ Donuts, Pineville
325 S Polk St, Pineville, NC 28134
Phone:(704) 889-5427
Tagged “Old school atmosphere, best donuts in town” by Jen Rothacker of the Charlotte Five, their cases are full of a pretty broad selection of standards every day. When you just want a good donut. I haven’t been able to find any online presence for MJs, so you might want to call before going to be sure they’re open.
Choose your donut . . . then choose your filling (jelly, cream, etc.). They’ll fill it right in front of you. In the mood for something a little different? Try their maple bacon donut. NC Jelly is known for their donuts, but also an exceptionally friendly staff. If you want Sunday morning donuts, pick them up Saturday because they’re closed Sundays.
Another success story that’s lead to multiple locations, Rise Biscuits and Donuts’ original location is their Renaissance Parkway shop in Durham. Rise grabs the breakfast crowd with their breakfast biscuit sandwiches as well as fresh and always changing donut selection. Be prepared for lines on Saturdays.
Image: http://risebiscuitsdonuts.com/
Your Mom’s Donuts, Matthews
11025 Monroe Rd, Matthews, NC 28105
Phone:(803) 280-5720
Home of square donuts in standard and unique flavors like “peanut butter mousse-filled topped with banana chips”, Your Mom’s Donuts are standouts. Sourcing all ingredients locally and as natural as possible is a Mom’s hallmark. They sell their donuts in the shop and at a couple local farmers markets. Watch their Facebook Page for BOGOs (Buy One Get One [free]) offers and market “sold out” notices.
Arden – Tired of lunch at the same places time after time?
If you find yourself in Arden, NC running errands (Lowes, OfficeMax, World Imports, Best Buy) like I do and want to grab a bite, there really aren’t that many options apart from fast-casual spots like Ruby Tuesday, Olive Garden, Chili’s, and fast food outlets like McDonalds, Arby’s, and Sonic.
Ready for something different and delicious? Pop into Koreana for lunch or dinner. They’re on Airport Rd. near Walmart.
Sweet Tooth and I did just that today. We ordered appetizers since we were hungry, but not starving.
Sweet Tooth got the Bang Bang Shrimp ($9) and reports the coconut mayo sauce was especially good.
I wanted to try their Korean Style Vegetable Pancake ($11), comparing it to a most fabulous vegetable pancake I’d had at Gan Shan Station (Asheville) quite a while ago. Although it didn’t beat out Gan Shan’s version, it was good. I’ll have the half that went home with me for a snack tomorrow.
Hendersonville – When Nichole and I get together for dinner, it’s typically so we can talk about a project we’re planning, working on, or wrapping up.
This time, we thought we’d meet up for dinner at Never Blue, just for fun and good food.
We decided to share a Beet Salad($7.25). It’s listed on the menu as “Beets” and described as “a light bed of baby arugula topped with brown sugar-malbec caramelized beets, fresh chevre, chopped marcona almonds, and balsamic reduction.” And it’s a huge portion. The photo is a little dark, but if you like beets, you must try this dish.
Co-owner/Chef Jesse Roque stepped out of the kitchen for a few minutes to talk to us about her new menu, still in the works at that time but set to go live any day now – maybe tomorrow Wednesday the 11th, and some recent ingredient changes.
One of those ingredient changes was beef cheeks instead of chuck roast in her Pot Roast. She got my attention describing the cheeks as way more tender than the chuck roast she’d always used, because I’d had her pot roast many times and the meat was incredibly tender.
So even though I wasn’t super hungry, I went ahead and ordered it, knowing full well most would go home with me. Yes. Everything on the plate, including the beef cheeks, was fabulous.
Here’s where it got interesting. Very interesting. We got a sneak peek at the new menu; new format, new dishes, and an “Adventurous Tacos” section. See some of the tentative new menu items at the end of this post.
Along with organ meat dishes, Jesse was pretty excited about including a popular taco sold by street vendors in Mexico. It just so happened all ingredients, including crickets – aka “Chapulines” – were on hand. So of course Nichole and I had to try it.
Nichole tried Chapulines and I did, too!
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I had my back to the kitchen door so didn’t see the crew gather to watch Nichole’s reaction. This was the first time anyone in the restaurant had tried Chapulines, so it was something of an event.
Honestly, the crickets added “crunch” but not a stand-out flavor. I’m thinking a more subtle flavor from the roasted crickets blended with the sauteed corn, sweety drops – the little red peppers imported from France – and queso fresco, creating a surprisingly delicious taco.
We decided the best thing to do following the Chapulines episode was to share one of Never Blue’s huge and always delicious desserts, Creme Brûlée.
That would have been more than enough for both of us after dinner and the added adventure, but then a most fabulous Peach Bread Pudding appeared at our table. Thanks for the tasty surprise, Jesse! Don’t know how you got it to taste like fresh peaches, but you did.
Our plates came out of the kitchen as they were ready, tapas-style dining. Mixing and matching was part of the fun.
