Restaurants Wilmington NC | Food news & stories, regional recipes, chef interviews
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 …
This really, truly, no-bake chocolate raspberry tart is unbelievably simple, and seriously doesn’t take a minute in the oven.
Stephen and Hayley mesh their wheelhouses at the restaurant, with Hayley managing more than 30 beer offerings on tap and Stephen in the kitchen creating a Mexi-Southern fusion for diners.
Continue reading Hayley Jensen & Stephen Durley | Beer Barrio
Cheese is always a winner. This simple version of baked Camembert is from my Mah Jongg buddy, Jean. Our weekly game night has turned into a minor gourmet feast. Anything cheese is always a winner, and if it’s warm, and savory, all the better. Bake …
Hummus roasted grape tomato flatbread is a simple appetizer that makes a colorful and lively presentation on an hors d’oeuvres buffet. Using hummus as a base for a “pizza” type offering is more elegant than serving hummus dip in a bowl with chips, and with …
Five Minutes with Chuck Pennington, Proprietor of The Verandas Bed and Breakfast Inn: “For over 20 years, I’ve served… 20 x 365 breakfasts. Fresh coffee. Soft music. Seventy degree air conditioning. What more could you want to start your day?“
This is a wicked easy appetizer or snack, and they’re packed with protein and flavor. I make a big batch (double or triple this recipe) and break it into single servings, ready to grab-and-go in a snap. Ingredients: 1 can organic chickpeas 1 T white …
Five Minutes with Steviemack, Owner/Chef at Steviemack’s International Food Co.: “It’s a trial. You know, it’s hot in the summer, it’s cold in the winter. But I love it. It’s all the joys of running a restaurant and owning a small business and having a …
Sweet potatoes are a nutritional all-star. They are loaded with vitamins, minerals, and fiber. These wedges make a great side dish or a perfect mid-afternoon snack. Dip them in ketchup, or curried plant-based mayonnaise, or barbecue sauce…all good!
About Traci: A freelance writer and vegan lifestyle coach, she can be found creating new and delicious vegan dishes in her tiny kitchen. Find more on vegan eating and cooking at www.tracilynhobson.com
Five Minutes with Alister Snyder, Restaurateur at Detour Deli & Cafe: “What we do, as the name suggests, is take detours. I come up with the sandwiches. But if you check out the menu, they are fairly common categories.“