carson jewell rx restaurant

Carson Jewell | Rx Restaurant and Bar

Five Minutes with Chef de Cuisine Carson Jewell, Rx Restaurant:

When I got this job, I started trying to figure out how to be important here. Everybody was such a good cook. I was literally like the hamburger boy. It’s a crazy business. If you don’t find a way to be valuable, then you aren’t.

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coastal cupcakes kelsey gibbs

Kelsey Gibbs | Coastal Cupcakes

Five Minutes with Kelsey Gibbs, Manager of Coastal Cupcakes:

When I go to other cities, I always try their cupcakes. I have to find a cupcake shop to see what they are doing. I have become really familiar with the whole cupcake culture. We’ve been in Wilmington for eight years.

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fanny slater orange, lavender & figs author

Fanny Slater | Orange, Lavender & Figs

Five Minutes with Fanny Slater, author of the cookbook Orange, Lavender & Figs, and winner of The Rachael Ray Show Great American Cookbook Competition:

This food thing, it’s always been a part of who I was. I just loved taking moments from my childhood and recreating them.

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almond apricot goat cheese

Apricot Almond Goat Cheese with Peach Mango Preserves

Apricot AlmondĀ Goat Cheese with Peach Mango Preserves Combine roughly equal measurements in a shallow dish: Crushed roasted, salted almonds Chopped dried apricots Chopped fresh parsley Roll a 4 or 8 oz log of soft goat cheese in the mixture so that it is completely coated, pressing lightly so that the mixture adheres. Set the goat

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cucumber cream cheese sandwiches

Cucumber Cream Cheese Sandwiches

If you’ve ever been to England and enjoyed a proper tea, you know that cucumber cream cheese sandwiches make a regular appearance on the savory table. Every once in a while, I get a craving for these simple, lovely little sandwich bites. They go equally well with iced sweet tea as with hot tea, so

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jeffrey porter dixie grill

Jeffrey Porter | The Dixie Grill

Five Minutes with Chef Jeffrey Porter, The Dixie Grill, and owner of Port City Pop-ups:

There’s a foodie culture here that’s really pushing good food, it’s coming. I think people know what’s going on in other markets, like Atlanta. Everyone in the industry here is really getting into this local thing and it’s hot.

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