Feast Wilmingon- Summary Thoughts and Reflections

    This event came about because Mayor Bill Saffo and the Downtown Business Alliance realized that the city had never held a food festival. Feast Wilmington, March 22-24 at Live Oak Bank Pavilion in Riverfront Park, was the outcome. The purpose of the event was to provide a showcase for area restaurants to exhibit their wares. In that sense, the event was a huge success. Getting acquainted with this many restaurants would have been impossible, one at a time. 

    Clearly, Wilmington has established itself as a destination restaurant city.

    I was fascinated by the wide range of cusines and influences shown. Even when a dish did not come from a particular ethnicity, origins and heritages were clearly evident. Chefs are not locked into a particular style. They are free to go wherever their imagination and expertise takes them.

     I have provided particular recognitions at the end of each post, honoring personal favorite dishes that my wife and I encountered at each event. Here is a recap:

From Friday night, Day 1: VIP Kickoff

Most attractive presentation: 

G Prime - Chef Kevin Draper, 

SHAVED BEEF TENDERLOIN

That pickled onion just "popped" visually.

Most creative/original idea: 

Olivero - Chef Sunny Gehert & Chef Lauren Krall Ivey, 

CRISPY LASAGNA

This dish started out with a really good lasagna, then coated and fried it to a pleasant crust, earning points in my mind for both taste and texture.

Favorite flavor:

 Floriana - Chef Lou Rivera, 

LAMB GNOCCHI.

The potato dumplings absorb flavor from the sauce. 

and 

Kipos

 SHORT RIB YOUVETSI - Chef George Delidimos

My photo was too blurred to post. But the deep beef flavor remains in memory.

From Saturday, Brunch Elevated:

Most attractive presentation:

Drift Coffee & Kitchen - Chef Thomas Mathers,

 BLUEBERRY COCONUT LIME STACK PANCAKES

Just loved the colors!

and

Ellipsis - Chef Margot Robinson, 

NOLA BRUNCH - Miniature Praline Pecan Sticky Buns, Quiche Lorraine and Andouille Sausage

Multiple items, all tasty, creating a complete Brunch plate, and chef took the extra effort to decorate the table.

Most creative/original idea:

Eternal Sunshine Cafe - Chef Michael Pellegrino, 

CARIBBEAN ILLUSION 

That is not a fried egg! It's coconut pudding, mango puree, and guava gel.

and

Oliver's On The Cape Fear - Chef Dustin Garrett, 

GREEN EGGS & HAM

Avocado deviled egg and smoked maplewood bacon.

Favorite Flavors: 

COSTILLITA EN SALSA

MINI BIRRIA BURGERS

RAJITAS CON CREMA

Buen Dia - Chef Marcos Cruz

This place is only open for breakfast and lunch, so if it had not been for Feast Wilmington, I never would have known about it.

From Saurday night, Pier Party:

Most attractive presentation: 

Stoked Restaurant - Chef Austin Weidman, 

AHI TUNA TOSTADA

This photo is the full sized, display dish. Small tasting portions were actually served.

Most creative/original idea: 

Savor Southern Kitchen- Chef Brad Hagler, 

BBQ SHORT RIBS on SWEET POTATO BISCUIT

The short ribs tasted great, but the sweet potato biscuit was the star!

 Favorite Flavors: 

Maine Lobstah Shack - Chef Olivia Maddox, 

LOBSTER BISQUE

Rich and creamy.

and 

The Half - Chef Charles Fogg, 

HALF-A-LETTA

I love a muffaletta sandwich, and this was as good or better than any I have had in NOLA.

From Sunday Brunch, Craft and Cuisine:

Most attractive presentation: 

Copper Penny – Chef/owner Brian Cadwallader, 

SWEET & SPICY SESAME GLAZED MEATBALLS

The meatballs and slaw tasted great, but the little boat presentation created a superior visual impact.

and

SHRIMP TOASTADAS

AHI TUNA TOASTADAS 

Beat Street – Chef Kevin Kellum

These both tasted great, but once again, a superior visual just by going the extra step to decorate the table.

Most creative/original idea: 

Marina Grill – Chef William Urena 

THE KRAKEN

What an idea- name the dish after a mythical beast, then create one in each serving!

   Favorite Flavor: 

             Ponysaurus Brewing Chef Beth Little John,

 PONYSAURUS MEATBALLS

Man, these things tasted good! Excellent balance between the acid of the tomato sauce and the meat.

and  

The Spot – Chef Ronnie White

BLACK & RED WINGS

One of the best chicken dishes I have ever tasted. It's in the seasoning.

Overall Favorite:

OK, did I have an overall favorite? Yes, and it was an easy choice, not to mention a total surprise:

Buen Dia - Chef Marcos Cruz

Every bite of every dish was a taste adventure. I loved his food!

Feast Wilmingon- Day 3, Craft and Cuisine, Sunday Brunch, March 24

      The last day of the event was Sunday Brunch. This day featured a wide range of local breweries in addition to more restaurants. I have listed the breweries at the end of this post, along with the beers they served, because a lot of the restaurants are also breweries. On the day of the event, they were paired, so you were offered a particular beer to go with each restaurant's offering. The level of creativity as well as expertise in execution was really impressive. What a way to spend the day!

Beat Street – Chef Kevin Kellum

AHI TUNA and SHRIMP TOASTADAS with Avocado, Mole Roja, Pickled Pepper Relish

Boombalatti – Kristen and Wes Betchel

TROPICAL PAPAYA & PINEAPPLE ICE CREAM

STRONGMAN MOCHA BROWNIE ICE CREAMA Beer Ice Cream infused with Hi-Wire’s Strongman Coffee Milkstout and swirled with a Mocha drizzle and layered with chunks of Wilmington Bread Company’s Chocolate Brownies

Brunswick Beer & Cider – Chef Denny Rivenbark

CARMELIZED ONION & GOAT CHEESE PUFF PASTRY with Honey & Pistachios

Burgaw Brewing – Chef Mark Relyea

CONFIT PORK BELLY & ANSON MILLS GRITS CAKE wWith Pickled Cabbage and Carrots and Hot Honey

Circle Pit BBQ – Chef Chris Tolbert

CHICKEN THIGH & GREEN ONION YAKITORI with house Tare (a sauce made from Sake, Mirin and Soy Sauce) grilled over Japanese White Oak charcoal and plated with Wasabi, Preserved Lemon, and Shimichi spice

Copper Penny – Chef/owner Brian Cadwallader

SWEET & SPICY SESAME GLAZED MEATBALLS over Penny Slaw

Coquina Fish Bar – Chef Scott Clemons

FISH BITES- Local Flounder, Gluten-free breading, and Coquina’s Famous Herb Tartar Sauce

RUM CAKE with Vanille Rum, and Caramel Sauce

Dram Yard – Chef Gordon Keene

ANSON MILLS GRITS with Tasso, Shiitake Mushrooms, Mirin, Togarashi, and Cream

Front Street Brewery – Chef Jon Barron

MOROCCAN-STYLE MERGUEZ LAMB PITA with Harissa Mayo, dried Apricot, Sultanas, Orange-Cinnamon Cucumber and Za’atar-herbed Yogurt Cheese

Los Portales Taqueria – Chef Ramon Villasenor

TACOS AL PASTOR- Thin slices of Pork marinated in a mixture of spices, Lime Juice, Chile Guajillos and Orange Juice and grilled in a Rostisserie grill topped with Cilantro, Onion, Sweet Chipotle Sauce and Salsa de Tomate

Marina Grill – Chef William Urena

THE KRAKEN- Pan Seared Scallops with a smoked, candied Pepper Bacon tentacle, Citrus segments, Jicama and a Pomegranate Gastrique, garnished with locally grown Borage and Pomegranate Arils

Panacea Brewing Company – Chef Artie Hill

ROAST PORK TENDERLOIN with Mango Chutney over Creamy Mushroom Polenta

Platypus & Gnome – Chef Matt Danylec

WILD BOAR MISO RAMEN 

Ponysaurus Brewing Chef Beth Little John

PONYSAURUS MEATBALLS - Beef and Pork Meatballs served in our Pizza Sauce and topped with Grana Padana

Rebellion – Chef Travis Weiss

SMOKED SHORT RIB SLIDER with Roasted garlic Aioli and shaved Red Onion on King’s Hawaiian slider bun

Steam Restaurant & Bar Chef Liam Haffender

BIRRIA BEEF OVER CAROLINA GOLD RICE- Gluten-free Fried Green Tomato base, Smoked Avocado Puree, and Cotija Cheese

The Boat Landing – Chef Ryan Duffy

TOGARASHI SPICED TUNA with Asian Pear Kimchi and Tamari-Sake Ponzu

The Spot – Chef Ronnie White

BLACK & RED WINGS- Fried and Grilled with Gorgonzola Crumble

Three10 – Chef Matthew Walker

PICKLED SHRIMP TOSTADA- Pico de Gallo, Collard Green Crema, Tasso Ham Chip, Roasted Peanuts and a Sweet Potato Tostada

Wrightsville Beach Brewery – Chef Rodney Peterson

BAJA-STYLE SHRIMP COCKTAIL

Participating Breweries and their beers that were posted on the event website:

DrumTrout Brewing Co. YACHT ROCK KOLSCH

Hi-Wire Brewing HAZY PITCH and CHURRO 10W-40 STOUT

Brunswick Beer & Cider THEY WHO SPEAK IN RIDDLES

Burgaw Brewing GOOD TIME GIRL VIENNA LAGER

Leland Brewing Company LELAND LITE

Mad Mole Brewing 1 MOLE 9 COPPER LAGER

Broomtail Brewing WHITE PEACH GALLOPING GOSE and MOE BEER BROWN ALE

Bill's Brewing Company GOODYEAR ESB

Front Street Brewery KISSABLE, HUGGABLE, UN-BEE-LIEVABLE HONEY BEAR

Wilmington Brewing Company JALEPEÑO SAISON

Outer Dunes Brewing RIVA ITALIAN PILSNER

Panacea Brewing Company PANACEA'S AMERICAN LAGER

Ironclad Brewery PRIVLEGED PIE

Ponysaurus Brewing SCOTTISH ALE

Waterline Brewing Co. CAPTAIN MAKER ENGLISH PORTER

Salty Turtle Beer Company LA SURFEZA

Flytrap Brewing PEACH SAKE SAISON

Good Hops Brewing GOOD HOPS BOARDWALK BROWN

Mannkind Brewing DARK AGES BLACK LAGER

Wrightsville Beach Brewery COBIA KOLSCH

     I repeat: This was not a competition, and I did not participate as a judge. But once again, even though I enjoyed everything I tried, I encountered a few places that I thought just deserved special recognition. Herewith, a few more personal favorites from the last day:

Most attractive presentation: Copper Penny – Chef/owner Brian Cadwallader, SWEET & SPICY SESAME GLAZED MEATBALLS; and Beat Street – Chef Kevin Kellum, AHI TUNA and SHRIMP TOASTADAS

Most creative/original idea: Marina Grill – Chef William Urena , THE KRAKEN                                 

Favorite Flavor: Ponysaurus Brewing Chef Beth Little John, PONYSAURUS MEATBALLS; and  The Spot – Chef Ronnie White, BLACK & RED WINGS

Feast Wilmingon- Day 2, Pier Party, Saturday Evening, March 23

      Saturday night drew the largest crowd, as you would expect. Once again, the event provided an opportunity to experience a wide range of restaurants, far more than possible if you were dining at each one, one at a time. On the one hand, you don't get to choose from the full menu, but on the other hand, chefs are able to give you a glimpse of what you can expect if you visit for a full meal. Many exhibitors had copies of their menus on display- a good idea.

Bluewater Waterfront Grill - Chef Jason Ivady

BLACKENED SHRIMP & GRIT CAKE - Fried Jalapeño Grit Cake, Blackened Shrimp, Pancetta Grit Sauce, Fresh Chives

Ceviche's - Chef Dwayne Hickman

NORTH CAROLINA PULLED PORK BBQ EMPANADA - with a Creamy Coleslaw and a Peach and North Carolina Reaper Pepper BBQ Sauce

Coquina Fishbar - Chef Scott Clemons

SEAFOOD SALSA - with Fire-roasted Tomatoes, Mango, Grilled Corn, Shrimp, Scallops, Avocado Mousse and Wonton Chips

FISHBAR DIP - House-smoked Fish, Celery, Onion and Lemon served with Baked Crackers

FISH BITES - Local Flounder, Gluten-free breading, Coquina’s Famous Herb Tartar Sauce

RUM CAKE - with Vanille Rum, Caramel Sauce

Epicurean Bistro - Chef Rob Shapiro

SWEET N SPICY GLAZED PORK LETTUCE WRAPS - with Jalapeños and Asian Slaw

Gustu Peruano - Chef Mauricio Huarcaya

CAUSA ACEVICHADA - Creamy Gold Potato topped with Ceviche and finished with a Citrus Marinade and Aji Limo chili peppers

JohnnyLuke's KitchenBar - Chef Jacquelyn Quinn

HOMEMADE SHE-CRAB SOUP

King Neptune - Chef Nick Chavez

SWEET & SPICY GUAVA BURNT ENDS – Brisket Served over a Kimchee Root Vegetable Medley garnished with Crispy Onions

Maine Lobstah Shack - Chef Olivia Maddox

LOBSTER BISQUE

Oceanic - Chef Steven Vanderpool

SHRIMP & SNAPPER CEVICHE with Yuzu, Ginger and a crispy Corn Tortilla

Poe's Tavern - Chef Jeremy Black

SHRIMP & GRITS SLIDER - In-house Ground Beef Burger, Homemade Grit Cake topped with a Grilled Shrimp and Parmesan Remoulade

Savor Southern Kitchen- Chef Brad Hagler

BBQ Short Ribs on Sweet Potato Biscuit

Shuckin' Shack - Chef Zack Watford

DRESSED OYSTERS TWO WAYS - Ponzu Sauce and Candied Jalapeño

and Bruschetta Inspired Fresh Tomato & House Mignonette Sauce

Stoked Restaurant - Chef Austin Weidman

AHI TUNA TOSTADA with Sesame Mixed Greens, Red Miso glaze, Wasabi Aioli and a Ginger fried Tostada

The Cork Room at Cape Fear Winery - Chef Timothy McDowell

CAJUN STYLE SHRIMP & GRITS Creamy Yellow Corn Grits flavored with a rich Crab base and Clam Juice topped with a sauteed Pork Belly, Cajun Shrimp, Peppers, and Onions and finished with a bold pan sauce and Parmesan Cheese, served with a Crisp Crostini

The Half - Chef Charles Fogg

HALF-A-LETTA- Mortadella, Spicy Calabrese, Soppressata, Ham, Provolone, Swiss, Olive Salad, House-made Pickled Fennel Salad, Arugula, Vinaigrette On Wilmington Bread Company FocacciaVEGAN OPTION also offered- Marinated Zucchini, Tofu Feta, Eggplant, House-made Pickled Fennel Salad, Arugula, Vinaigrette on Wilmington Bread Company Olive and Thyme Focaccia

True Blue Butcher and Table - Chef Presten Thompson

BEAUSOLEIL OYSTER with Prime Strip Tartare, Truffled Crema, Pickled Mustard Seed

US Foods - Chef Jimmy Reale & Chef Cliff Vogelsberg

SLOW ROASTED STOCK YARDS ANGUS TENDERLOIN with Toasted Brioche Bun and Foie Gras/Truffle Spread

YoSake Downtown Sushi - Chef Jacob DeBose

SPICY TUNA ROLLS

     Featured Cocktails were provided by End of Days Distillery: CARGO MULE, GIN & TONIC, HURRICANE

 Featured Beers: NODA HOP DROP 'N ROLL IPA, NODA LIL SLURP JUICY IPA, HIGHLAND CERVEZA, SHINER HILL COUNTRY PEACH WHEAT ALE,

 Featured Wines: MAISON RICHE BORDEAUX, MAISON RICHE SAUVIGNON BLANC, RAW BAR VINHO VERDE, SEA SALT DRY ROSE

     Again, a few words of caution: This was not a competition, and I did not participate as a judge. But once again, even though I enjoyed everything I tried, I encountered a few places that I thought just deserved special recognition. Herewith, a few more personal favorites:

Most attractive presentation: Stoked Restaurant - Chef Austin Weidman, AHI TUNA TOSTADA

Most creative/original idea: Savor Southern Kitchen- Chef Brad Hagler, BBQ Short Ribs on Sweet Potato Biscuit

 Favorite Flavors: Maine Lobstah Shack - Chef Olivia Maddox, LOBSTER BISQUE; and The Half - Chef Charles Fogg, HALF-A-LETTA