Five Minutes with William Roberts, Oceans Restaurant:
“Lately, I’ve gotten into global cuisine, and merging that with traditional Southern dishes. I really emphasize using Southern ingredients.“ .
Five Minutes with April Sussman, The Veggie Wagon:
“The Veggie Wagon is really what people want to make it: coffee shop, grocery store, produce stand. We’re committed to being the place both locals and visitors can find local North Carolina products to support our farmers and small businesses.“
Five Minutes with Emily Luther and Stacey McPherson, Crust: “It’s really important to me that every grilled cheese is a great experience. I’m always trying to perfect the sandwich.“ Emily: Before Crust, I had a restaurant in Southport – it was a deli and coffee shop – and Stacey had an ice-cream popup in Southport.Read More
Jade and Mike Baker, Your Pie:
“During the hurricane, I got to cook for my kids at home. A lot. That was one of my silver linings. I love to cook.“