Restaurants Wilmington NC | Food news & stories, regional recipes, chef interviews
What is your favorite brunch dish? And no, mimosas don’t count. I absolutely love smoked salmon, also known as lox, piled high on a bagel with lots of red onion, cream cheese, and dill. Whenever I went out to brunch I looked over the menu …
Five Minutes with Elaine Brown, The Red Eye Bakery: “One of the reasons I got into baking was because I couldn’t find what I wanted on this side of town. I wanted baked goods made today – if people come in for something we don’t …
“I think the people who become known chefs… it’s a smaller percentage than those who become all-star basketball players. So you have to love it. I tell people all the time, it’s hot, it’s hard, it’s dirty. It’s hours and hours. But if you love it, it’s very, very rewarding.“
Port City Foodie is once again back at it for a 7-foods-in-7-days challenge. What better challenge to take on than hot buffalo wings? So we set out to find the best chicken wings in Wilmington NC. Personally, my opinion is wings are great to eat …
We don’t want to break your foodie heart, but, yes, it’s over. The Port City Sweetheart Market had its day in the sun at Waterline Brewing. The crowds were out, the tastes were tested, and plenty of food lover gifts were purchased.
“Next phase of the Bone and Bean barbeque operation: this spring, we’re putting in an outdoor bar and make it like a Texas roadhouse. Like you’d see back home, with an awning, little beer area, and a band setup.“
Continue reading Chris and Pam Valverde | Bone and Bean Barbeque
Five Minutes with Paul Campbell | Mister Bartender: “I’m passionate about what I’m doing: I deliver articulate beverage service. There’s a method to creating drinks, you have to be educated in how ingredients mix and balance. You have to understand your demographic, what they prefer, …
In Britain, the day after Christmas is Boxing Day, which gives Anglophiles in Wilmington NC – anywhere, actually – a reason to extend the holiday for an extra day. Boxing Day was traditionally a day off given to the servants following a busy Christmas of …
“Food is about what works best for you, whether that’s vegetarian, or pescatarian, or something else. You need balance. If it’s not something you are going to stick to and enjoy… life is too short. I have fun and work from a place of passion.“
Susan Jalbert, owner of Chow Bella Cooks, was gracious in sharing her signature Suga di Compagna, a red sauce – or gravy – to be served over pasta. Susan learned the base recipe in Italy, and tweaked it to perfection. Simple to prepare, it will …