Restaurants Wilmington NC | Food news & stories, regional recipes, chef interviews
Five with a Foodie are short interviews with local Wilmington chefs, restaurateurs and foodies
Five Minutes with Robin Hill, Panacea Brewing Company: “It was nothing we had ever dreamed of doing, but it was the right time, the right opportunity, and the right product. We visited a couple other breweries, went to KombuchaKon, learned a ton, and just did …
Five Minutes with Chef Taylor Bailey, Hieronymus Seafood: “When you have a knowledge of the people involved in sourcing food products, you see how much the restaurant business can do for our local economy. That’s really important. It’s a huge responsibility. You have to be …
Five Minutes with Cat and Greg Marinich, Nothing Bundt Cakes: “We’re people-people, which you have to be in this business. It’s crazy. I was a soldier, a teacher, a coach, and Cat was a teacher, and now we own a bakery. Who would’ve ever thunk …
Five Minutes with Santos Martinez, Capricho Restaurant: “People don’t understand how the kitchen will eat you up. I’ve worked with hundreds of people, from dishwasher to line cook, and they didn’t make it. If you have to be willing to put down the hours, your …
Five Minutes with Chef Larry Fuller, 141 North Restaurant & Lounge: Chef Fuller snagged first place in Wilmington’s International StreetFood Challenge with a great plate of barbeque pork, shrimp, and crab fried rice. That’s winning.
Five Minutes with Randy Evans, Walking Tall Wilmington: “I’m really community-oriented. I feel like what we do is good for the people being served, and it’s also good for the businesses we work with – they set an example.“
Five Minutes with Jud Watkins, Wrightsville Beach Brewery: “We took a concept and said, “Let’s do seafood that is as fresh as possible… you hear about ‘farm to table,’ we 100% do that, everything in the kitchen is local, and fresh. Then we take it …
Five Minutes with Madison Peirson, YoSake: “I’m trying hard to add inspiration from California sushi at YoSake, with amazing presentation, elegance, and sexiness. Sushi should be a beautiful, intimate experience. “
Five Minutes with David Andersen, Taste the Olive: “The health benefits are through the roof, the flavor profiles are awesome, your palate never gets tired of them. There’s always something different you can make with olive oil.“
Five Minutes with Joe Choi and Nicholl Gleason, Wholesome Greens: “We sat up and took notice of Joe’s stunning food shots. Then we chatted: on microgreens, making beautiful plates, being foodies, and the art of food photography.“