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
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
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
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