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

Feast Wilmingon- Day 2, Brunch Elevated, Saturday, March 23

    The first event on the second day was the mid-day meal, entitled Brunch Elevated. Fourteen  restaurants presented their tastes. The purpose of Feast Wilmington was to provide an opportunity to a wide range of eating and drinking establishments to exhibit their wares. They certainly achieved that goal. I had never heard of most of the participants, and it would be impossible to sample food from so many, if I were dining one at a time. And I discovered several places that I really liked!

     I will provide three more posts related to Feast Wilmington- two event descriptions, plus some summary reflections.

    Because a number of Brunch  dishes include sweet ingredients, I was pleased to see (and enjoy) Bitty & Beau's Baristas- Barista Mike Wiley & Barista Lea McHugh- BEAU'S BLEND - their house blend coffee. I went back and got another cup after every sweetish dish.

Beach Shop & Grill - Chef Gerald Hawkins Jr.

CAROLINA GOLD RICE CHURROS - With Fermented Hot Sorghum Syrup & Macerated Berries

Brooklyn Café - Chef Tara English

OLD FASHIONED CAKE-STYLE DONUT HOLES – with Cinnamon Sugar, Vanilla, Lemon, Chocolate and Sprinkles

Brunches - Chef Jillian Enloe-Hamill

SHRIMP & GRITS - With Lobster Cream Sauce

Buen Dia - Chef Marcos Cruz (3 dishes)

COSTILLITA EN SALSA - chopped Pork Ribs simmered in Guajillo Salsa

MINI BIRRIA BURGERS - with melted Cheese, Birria, Cilantro and Onions, served with Consommé

RAJITAS CON CREMA - Roasted Poblano Pepper, Onions and Corn in a creamy sauce

Drift Coffee & Kitchen - Chef Thomas Mathers

BLUEBERRY COCONUT LIME STACK - Brown butter and buttermilk blueberry pancakes, topped with a lime curd, coconut cream, toasted coconut and sous vide blueberries

Elijah's - Chef Aliesha Johnson

FRIED SHRIMP & GOUDA GRITS - with Roasted Corn and Applewood Bacon

Ellipsis - Chef Margot Robinson

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

Eternal Sunshine Cafe - Chef Michael Pellegrino

CARIBBEAN ILLUSION - Rum Bread French Toast with Coconut Pudding, Mango Purée, Guava Gel and Cinnamon Pineapple

Nothing Bundt Cakes - Chef Jack Marinich

WHITE CHOCOLATE RASPBERRY BUNDT CAKES 

Oliver's On The Cape Fear - Chef Dustin Garrett

GREEN EGGS & HAM - Avocado Devilled Eggs topped with Crispy Pancetta and Smoked Maplewood Bacon

Salt & Charm - Chef Caroline Corey, Chef Alissa Fetherolf, Chef Lora Plauche

PORK BELLY BREAKFAST BITE - Sweet & Savory Pork Belly, Grits and a Biscuit Crumble

Sweet D's Cuisine - Chef Brian Dickey (2 dishes) 

GRANDMA'S COUNTRY GRIT BOWL - Creamy grits with bacon, sausage and eggs

MINI CUPCAKES & MINI CROISSANTS

Sweet N Savory - Chef Rob Shapiro

OPEN-FACED DUCK CONFIT SLIDERS - With Bacon-Onion Jam, “Secret’s in the Sauce” and Lettuce on a Hawaiian slider bun

US Foods - Chef Josh Hughes & Chef Cliff Vogelsberg

SEARED GEORGES BANK SEA SCALLOP - With Creamy Stone Ground Grits, Crispy Prosciutto and Bloody Mary Nage

     End of Days Distillery provided cocktails- CARGO MULE, GIN & TONIC, HURRICANE, CASA BLANCA COFFEE ROASTERS ESPRESSO MARTINI.

     Featured Wines: MAISON RICHE CREMANT BRUT, MAISON RICHE CREMANT ROSE, MAISON RICHE DRY ROSE, SEA SALT SAUVIGNON BLANC.

     I would repeat my caution from yesterday: 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: Drift Coffee & Kitchen - Chef Thomas Mathers, BLUEBERRY COCONUT LIME STACK PANCAKES and Ellipsis - Chef Margot Robinson, NOLA BRUNCH - Miniature Praline Pecan Sticky Buns, Quiche Lorraine and Andouille Sausage

Most creative/original idea: Eternal Sunshine Cafe - Chef Michael Pellegrino, CARIBBEAN ILLUSION and Oliver's On The Cape Fear - Chef Dustin Garrett, GREEN EGGS & HAM.

Favorite Flavor: Buen Dia - Chef Marcos Cruz, RAJITAS CON CREMA, COSTILLITA EN SALSA, and MINI BIRRIA BURGERS

Feast Wilmington- First Event, VIP Kickoff, Friday, March 22, 2024

   There's a saying- Hope for the best, but prepare for the worst.

   It was a dark and stormy night.

  Ok, not that stormy, not by any means the worst. The forecast warned of winds and possibly heavy rain, but the rain was fairly light, the wind moderate. 

  And Feast Wilmington was well prepared. Two large tents, heavily anchored, housed providers and participants. The tents flanked the Live Oak Bank Pavillion stage at Riverfront Park. This is a great facility! The only time we got wet was when we navigated from one tent to the other. Ticket prices included adult as well as non-alcoholic beverages, listed below. 

  My wife and I tasted dishes from 11 restaurants on this first night of the event, and we enjoyed everything we tried. I have named personal favorites in three categories at the end of this post. This was not a competition, I just wanted to recognize a few dishes that really caught my attention. There were no pre-arranged categories. As I edited photos and reviewed my notes, three criteria just kind of emerged from the "data." There will be three more posts this week, one per day for each event, followed by a final that will name our favorite dishes, overall.  

  

Apple Annie's Bake Shop - Pastry Chef Hans Westermark

Apple Annie's SPRING PETIT FOUR- White Roulette Sponge Cake brushed with a fresh Orange Syrup, two layers of house-made Raspberry Cream and two layers of house-made Lemon Curd Cream

Benny's Big Time Pizzeria - Chef Evan Morton & Chef Ben Knight

PORCINI AND FENNEL PIE- Whipped Ricotta base, Porcini and Cremini Mushrooms, mild Fennel Sausage, Garlic, Pickled Fennel, Parmesan, Fresh Mozzarella. They also served ANATRA ALLA CACCIATORA PIZZA- “Duck Huntsman’s Stew” Spiced Tomato base, braised and shredded Duck, Parmesan, Fresh Mozzarella, finished with Fresh Basil.

Blackburn Brothers Seafood Market – Whitney Blackburn and Mackenzie Lynn

RETAIL MARKET DISPLAY- of fresh seafoods

Bridgewater Wines And Dines - Chef David Andersen

DATE NIGHTS- Fresh local Figs stuffed with Chorizo and Goat Cheese with a Balsamic drizzle

Circa 1922 - Chef Will Copeland

PICKLED NC SHRIMP SALAD- with Green Tomato Chow Chow and Prawn Crisps (photo above). They also served TUNA POKE UMAMI BOMBS- Tuna Poke “Umami” Bombs with crispy Sticky Rice, Avocado and Citrus Ponzu and BERRIES & CREAM- Berries & Cream macerated Strawberries, Creme Diplomat and Rhubarb.

Covey - Chef Parker Lewin

SLOW ROASTED PORK CHEEK - with Sour Cherries, Maple syrup, and Crispy Oats

Floriana - Chef Lou Rivera

LAMB GNOCCHI- Chianti Braised Lamb Ragu with Potato Gnocchi, Ricotta and Fifth Element Farms Micro Basil

G Prime - Chef Kevin Draper

BEEF TENDERLOIN- Shaved Beef Tenderloin with Tallow fried Fondant Potato, Truffle Aioli, Chimichurri, and Pickled Red Onion

Olivero - Chef Sunny Gehert & Chef Lauren Krall Ivey

CRISPY LASAGNA - with Fontina Béchamel, Romesco

Southern Smoke BBQ - Chef Matthew Register

WOOD FIRED BEEF LOIN - with Charred Corn and Tomato Chow Chow

True Blue Butcher and Table – Chef Nick Bilello

BLACK ANGUS BEEF TENDERLOIN - with potatoes dauphinois, braised shiitake mushrooms, and bordelaise sauce

     I regret that my photo from Kipos was lost- Chef George Delidimos, SHORT RIB YOUVETSI - Fork-tender Braised Short Rib with Orzo “Manestra” cooked in braising Jus. The flavor was among the best. 

    Cocktails were provided by End of Days Distillery.

    Featured Beers- CIGAR CITY JAI ALAI IPA, BLUES DALE'S PALE ALE, FOOTHILLS CAROLINA BLONDE, FOOTHILLS HOPPYUM IPA.

Featured Wines- COPPER CAP CHARDONNAY, CURRENCY CABERNET SAUVIGNON, PIN POINT PINOT NOIR, and SEA SALT SAUVIGNON BLANC.

   There was a lot of good food, and there were no limits on returns, either for food samplings or visits to the bar. Picking favorites was not easy, but a few just stood out:

Most attractive presentation: G Prime - Chef Kevin Draper, SHAVED BEEF TENDERLOIN

Most creative/original idea: Olivero - Chef Sunny Gehert & Chef Lauren Krall Ivey, CRISPY LASAGNA

Favorite flavor: Floriana - Chef Lou Rivera, LAMB GNOCCHI; and Kipos - Chef George Delidimos, SHORT RIB YOUVETSI. I could not rank one over the other. Both great!