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!