Restaurants Wilmington NC | Food news & stories, regional recipes, chef interviews
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 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 …
“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 Rachel and Randy Fox | The Foxes Boxes: “We chatted with Rachel while Randy did his thing in the kitchen, and daughter Isabel (on spring break) wandered in: this hip new restaurant exudes a friendly vibe, and makes you feel like you …
“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 have, it’s because we have what we’ve just made.“
Five Minutes with Chef Billy Quetel, San Juan Cafe: “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 …
Five Minutes with Chris and Pam Valverde | Bone and Bean Barbeque: “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 …
“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, and the price points they tolerate.“
Five Minutes with Susan Jalbert | Chow Bella Cooks: “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 …