luna caffe wilmington

Will and Nina Chacon | Luna Caffe

Five Minutes with Will and Nina Chacon, Luna Caffe:

We tried to make Luna Caffe look and feel like a coffee shop that we would usually hang out at. We wanted it to be a place that we would want to spend time in: the ambiance, and the neighborhood people who hang out here.

Read More
panacea brewing company wilmington

Robin Hill | Panacea Brewing Company

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 it.

Read More
taylor bailey hieronymus

Chef Taylor Bailey | Hieronymus Seafood Restaurant

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 connected, otherwise this work is just mundane.

Read More
nohting bundt cakes wilmington

Cat & Greg Marinich | Nothing Bundt Cakes

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 that. It’s what makes life fun.

Read More
chef larry fuller 141 north

Chef Larry Fuller | 141 North

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.

Read More
jud watkins wrightsville beach brewery

Jud Watkins | Wrightsville Beach Brewery

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 a step further than that: we do ‘farm-and-boat to table.”

Read More
x