Sounds Magazine Winter 2015/2016

Winter 2015/2016

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Winter 2015/16

Welcome

to Topsail Island

published by the

108 W. Wilmington Street Burgaw, North Carolina 28425 910.259.9111 www.post-voice.com www.facebook.com/PostVoice

Publisher/Managing Editor: Andy Pettigrew Advertising & Design Director: Katie Horrell Pettigrew East Advertising Rep: Brenda Todd Customer Service Representative: Melanie Moore Contributing Writer: Hope Cusick Copyright© 2015 Pender-Topsail Post & Voice

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Another summer season has slipped by and the most beautiful time of the year along Topsail Island has arrived – fall and winter. With 26 miles of beautiful beaches bordered by the Intercoastal Waterway, Topsail Island features a variety of coastal North Carolina environments. From maritime forests, salt marshes and tidal creeks, to the beautiful, sandy beaches, Topsail Island has it all.

This edition of Sounds Magazine will feature stories about interesting attractions in Pender County – great places to visit and explore. Some are along the coast, and other are inland across Pender County. But all are great places to visit. The stories, written by Pender County Tourism Director and former Post & Voice newspaper writer Tammy Proctor, appeared in the Post & Voice during 2015.

There is always a lot do do on Topsail Island and Pender County. And make sure you pronounce the island’s name like a local. It’s TOP-sul, not Top-sail.

Relax and enjoy the beauty of Topsail Island.

Ya’ll come back again.

Andy Pettigrew, Editor/Publisher, Sounds Magazine

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Winter 2015/2016 – Sounds MAGAZINE – 3

Denise Sanderson is a preservationist. In 2006, Denise and Stuart Sanderson opened Tarboro Main Street Inn, a bed and breakfast, they renovated from a historical 1895 home.

The large front porch is inviting and Denise’s designs make for a bed and breakfast that receives rave reviews on TripAdvisor.

On July 1, Denise and Stuart opened the Main Street Inn in Topsail Beach. She applied her same preservationist instincts to the former Blue Gecko building.

“We’ve been coming to Topsail for years,” said Denise. “I loved this building.”

She said while it is built in a style that resembled Operation Bumblebee observation towers, the structure was built in the early 50s.

“It’s had a lot of uses,” Denise said.

“We tried to use everything we could from the property,” she said.

One of the most stunning features preserved is the weathered wall in

Main Street Inn Topsail Beach

By Tammy Proctor Pender County Tourism Director one of the down stair suites. Another salvaged piece is an old, white sink.

Throughout the Main Street Inn, the Sandersons used beautiful Indonesian mahogany. The lines in the Inn are clean and modern. She used bright whites and stainless steel for a contemporary design.

The end result is a functional, four suite inn with beautiful appointments and a view of the ocean and the Intracoastal Waterway.

“The suites are named Sea, Shore, Sky, and Sound,” said Denise.

The Sound suite is on the first floor.

It is wheelchair accessible. Denise said it is the most requested suite. Seniors

request the Sound suite because there are no stairs and there is outdoor seating.

Outside the Sound suite is an outdoor shower, a porch, and comfy outdoor seating.

While all four suites are in demand, especially by families, Sky is often called a bridal suite with both ocean and Intracoastal views.

“We offer wi-fi, cable, flat screen televisions, a sweet breakfast and coffee – all included,” said Denise.

In the rear, near the parking lot, is a garden area. Guests are welcomed to the fresh tomatoes and produce. Nest season Denise said she will plant a gar-

den that will have educational value to children. She will grow a few tobacco, peanuts, and cotton plants so that children can see what these southern crops look like.

Main Street Inn is located at 808 South Anderson Blvd. in Topsail Beach.

It is conveniently located in the center of town, near the Missiles and More Museum, Patio Playground, Beach Shop & Grill, Cora’s Deli, Breezeway Restaurant, Home Port, The Gift Basket, Quarter Moon Books, Gifts and Wine Bar, and other shopping.

It is one block from the Atlantic Ocean and one block from the Intracoastal Waterway.

The Sandersons say, “We provide spaces for rest, entertainment, and fellowship.”

Since opening in Topsail Beach, they have welcomed guests from across the nation.

For more information about Main Street Inn, call 252-955-2227 or visit them online at www.mainstreetinn.org.

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Winter 2015/2016 – Sounds MAGAZINE – 5

Moores Creek National Battlefield is the only national park in Southeastern North Carolina. As the park service gears up to celebrate a centennial in 2016, Moores Creek urges residents to find their park this year.

“If you enjoy birdwatching, this is your park,” said Ricardo Perez, superintendent at Moores Creek National Battlefield. “If you hike, this is your park.”

There’s quite a bit to do at Moores Creek, Perez said. The creek is a perfect site for kayaking and canoeing with easy access to a launch in the park. Camping and picnicking are available. Plus, the park hosts special events and demonstrations throughout the year.

“Moores Creek National Battlefield is significant,” said Matthew Woods, of the national park service. “It was the first Patriot victory in the Revolutionary War. The battle urged North Carolina to pursue independence.”

The cunning Patriots, who removed boards from the bridge at Moores Creek, greased down the remaining board. In wait behind earthen works, the Patriots

Moores Creek National Battlefield

By Tammy Proctor Pender County Tourism Director

sent the Loyalists scattering.

“The battle lasted only minutes,” said Woods, “but it was fierce enough

to cause (Governor-General Charles) Cornwallis to think twice about coming back.”

A one-mile rubberized trail winds through the battlefield and over Moores Creek. Admission to the battlefield is free.

Most programs at the park are also free.

Moores Creek National Battlefield is open Dec. 19, from 10 a.m. – 4 p.m., for their annual Holiday Open House and Bookstore Sale. Items created during the demonstrations by artisans throughout the year are on sale.

On February 21-22, 2016, the park will commemorate the 240th Anniversary of the Battle of Moores Creek Bridge. Tours of encampments, musket and cannon demonstrations, and get a glimpse of what life was like in 1776 with the outdoor oven and blacksmith-

ing exhibits.

“The Patriots took risks for taking a stand,” said Woods. “The programs are telling the stories of the Revolution.”

Moores Creek National Battlefield is located 40 Patriots Hall Dr. in Currie, just off N.C. Hwy 210 west of U.S. 421.

The park is open daily 9 a.m. until 5 p.m.

The Visitors Center is open Wednesdays through Sundays 9 a.m. until 5 p.m. The park is closed on all federal holidays. For additional information visit the park’s website at www.nps.gov/mocr or “Like” their Facebook page at www.Facebook. com/MooresCreekNPS. “We urge everyone to find their adventure on the national park level,” said Perez.

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During last summer, more than 1,000 people per day stand in line to go to the hospital.

The sea turtle hospital, that is.

Known as the Karen Beasley Sea Turtle Rescue and Rehabilitation Center, the hospital’s patients come from all over the Eastern Seaboard. They sometimes weigh hundreds of pounds. Sometimes they are stunned by cold and their little organs begin to shut down. Sometimes they are injured by boat propeller blades or entangled in fishing nets and line.

At the Karen Beasley Sea Turtle Rescue and Rehabilitation Center, the all-volunteer staff cares for three species of endangered sea turtles – loggerheads, Kemp’s ridleys, and greens. The Kemp’s ridley sea turtles are the most endangered.

“The sea turtle hospital started with one turtle in a volunteer’s backyard,” said Jean Beasley, director of the hospital.

What started with one turtle has grown significantly. In June 2014, the hospital released as many as 60 turtles that received care and were deemed healthy enough to return to their natural

Sea Turtle Hospital-Surf City

By Tammy Proctor Pender County Tourism Director

habitat.

Beasley, a retired teacher and administrator, enjoys educating visitors.

The hospital’s mission statement stresses the importance of education and conservation.

There are several marine life agencies which care for sea turtles in the nation.

But the Karen Beasley Sea Turtle Res-

cue and Rehabilitation is one of the few worldwide dedicated to caring exclusively for sea turtles.

The sea turtle hospital opened in Topsail Beach on Nov. 7, 1997, near the Bush Marina. In May 2014, the new facility officially opened in Surf City. Located at 302 Tortuga Lane, off Charlie Medlin Drive, the sea turtle hospital houses a room for surgeries, a diagnostics lab with x-ray equipment, rehabilitation pool, and isolation sick bay.

Visitors are met with displays about seashells, turtle nesting, and various species of turtles. The colorful Memories Wall provides families with a “Kodak moment.”

In the tour, visitors can see Sick Bay through glass windows and watch a turtle rehab in the pool. The tour leads visitors into Turtle Bay for an up-close view of the turtles in their large blue tanks. Volunteers

are on hand to provide information about the turtles, including an explanation of why the turtle is in the hospital.

While the Karen Beasley Sea Turtle Rescue and Rehabilitation Center attracts more visitors than any other area attraction, it remains first and foremost a hospital. The majority of the hospital hours are spent on treating and feeding the creatures.

Here’s a tip for Pender residents who want to tour the turtle hospital. Saturday is the best day. The lines are not as long because vacationers are getting their rentals and their groceries.

Admission is $5 per adult, $3 per child, and $4 for all active military personnel. Be sure to check the hospital website and Facebook page for winter visiting schedules.

For more information about the Karen Beasley Sea Turtle Rescue and Rehabilitation Center go online to seaturtlehospital.org or visit facebook.com/ Karen Beasley Sea Turtle Rescue and Rehabilitation Center. Turtle releases are announced on the Facebook page, so check for up-to-date information.

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Winter 2015/2016 – Sounds MAGAZINE – 7

Low country cooking is using and cooking with what is abundant in the coastal southern states using the vegetables, shrimp and crab of the area.

Low country recipes are long time traditional recipes using southern recipes that have been passed down through generations.

Locally grown vegetables are a mainstay of many of these dishes, like kale, corn, and okra along with sweet potatoes, green beans and lima beans are frequently used to create tasty and healthy dishes.

Grits and rice are accompanying locally grown foods also. Here are a few of these recipes.

Enjoy!

Kale Quiche with Mushrooms 1 prepared refrigerated piecrust 1 bunch kale, stems removed, thinly sliced then chopped into ½-inch pieces 1 large sweet onion, chopped 8 ounces sliced white button mushrooms Pinch of salt and fresh ground black pepper, to taste 6 teaspoons olive oil 1 teaspoon dried, crushed thyme or sage leaves 6 large eggs, room temperature 1 cup sour cream ¼ cup cream or milk ¾ cup mozzarella cheese, shredded ¼ cup Monterey Jack cheese, shredded Preheat oven to 400 degrees. Fit a prepared piecrust into a deep nine-inch pie dish. Set aside.

Heat two-teaspoons oil in a large nonstick skillet over a medium low heat.

Add kale and cook, stirring occasionally, until reduced in volume by half, about 3-4 minutes. Transfer to a bowl.

Add two teaspoons oil to skillet and heat over a medium high heat. Add mushrooms and sauté, stirring occasionally, until they have releases their water and begin to brown, about 6-7 minutes.

Remove to a bowl and set aside.

Sauté chopped onion in two teaspoons oil until tender, about 4-5 minutes. Stir in mushrooms.

Add the kale back to the skillet, stir in salt, pepper, and thyme.

In a bowl whisk together eggs, sour

Low Country Cooking With Hope

By Hope Cusick Sounds Magazine cream, and cream or milk.

Sprinkle the mozzarella cheese into the bottom of the pie crust. Sprinkle Monterey Jack cheese over the top evenly. Top with the mushroom-onion mixture and pour the egg mixture over this.

Lower oven temperature to 350 degrees. Place quiche on a cookie pan in the oven and bake for 35-45 minutes or until knife inserted in the middle comes out clean. Let stand for 10 minutes before cutting into wedges and serving.

Hush Puppies 1½ cups self-rising white cornmeal mix ¾ cup self-rising flour ¾ cup sweet onion, finely chopped, about ½ large onion 1½ tablespoons granulated sugar 1 large egg, room temperature, lightly beaten 1¼ cups buttermilk, or one cup milk stirred with one tablespoon vinegar Vegetable oil for frying Pour oil to depth of three inches into a Dutch oven; heat to 375 degrees.

In a bowl whisk together cornmeal, flour, onion, and sugar, mix well.

Add egg and buttermilk; stir just until moistened. Let stand for 10 minutes.

Drop batter by rounded tablespoons into hot oil, and fry, in 3-4 batches, 2-3 minutes on each side or until golden.

Keep warm in a 200-degree oven.

Okra Fritters Makes about 10 fritters.

2 cups vegetable oil ½ cup all-purpose flour Salt and fresh ground black pepper, to taste 2 cups sliced okra, coarsely chopped ½ medium sweet onion, diced ¼ cup buttermilk In a large heavy skillet heat oil over

8 – Sounds MAGAZINE – Winter 2015/2016

medium heat.

In a bowl whisk together flour, salt and pepper. Add okra and onion and toss to coat.

In another bowl whisk together egg and buttermilk. Add to okra mixture and stir just until combined.

In two batches, drop batter in two tablespoonful mounds into oil. With a small spatula or butter knife gently flatten each mound and fry until golden about four minutes for each side, flipping once. Drain on paper towels.

Corn Chowder with Crabmeat Serves 6.

1 pound fresh crab meat, cleaned ½ pound large raw shrimp, shelled and cut into ½ inch pieces 4 cups half-and-half 1 medium sweet onion, diced ½ yellow or orange bell pepper, diced 2 cups chicken broth 2 cups frozen white or yellow kernel corn 4 tablespoons butter 1/3 cup all-purpose flour 1 cup heavy cream 2 tablespoons Old Bay Seasoning 4 tablespoons fresh parsley, coarsely chopped Salt and fresh ground pepper, to taste Melt butter in heavy stock pot and sauté pepper and onion lightly over medium heat. Add flour and blend, cook for 2-3 minutes. Whisk in the chicken broth to thicken. Add halfand-half and blend. Allow to simmer until steam begins to rise. Add corn, shrimp, and crab meat. Mix and cook until shrimp is pink. Add parsley. Add salt and pepper to taste. Add cream and blend to incorporate, cook to heat through. Serve.

Corn Fritters 2/3 cup cornmeal 1 cup all-purpose flour

1½ teaspoons baking powder Pinch of salt 1 tablespoon granulated sugar 3 scallions, chopped 1/3 cup milk 2 large eggs, room temperature 2 cups yellow corn kernels (fresh or frozen - if frozen thaw before using) Vegetable oil - for frying Other items needed: Deep frying or candy thermometer Cookie sheet lined with a couple layers of paper towels A metal cooling rack placed on top of the cookie sheet.

Combine cornmeal, flour, baking powder, salt, and sugar in a medium mixing bowl and whisk to blend well.

Whisk in the milk and eggs. Add in scallions and corn and stir. Heat oil in a large deep frying pan. Oil should be about one-inch deep. Attach a candy/ deep fryer thermometer to the side of the pan.

Once the temperature reaches 375° drop by a spoonful (about 11/2 tablespoons worth) of batter into the oil. In several batches, cook for about three minutes and then flip them over and cook an additional three minutes.

Remove from the oil and place on the metal cooling rack to drain any excess vegetable oil.

Keep adjusting the level of heat on the burner to try and keep the temperature at 375°F as much as possible for the best results.

Shrimp with Succotash Serves 4 1 pound fresh medium size shrimp, peeled and deveined 1 cup frozen baby lima beans, thawed 1 cup fresh or frozen yellow corn kernels, thawed 1 medium sweet onion, diced 4 slices smoked bacon, crisply cooked and crumbled 1 teaspoon dried basil leaves, crushed 1 tablespoon extra virgin olive oil, divided, plus two teaspoons Salt and fresh ground black pepper, to taste In a bowl mix together lima beans, corn, cherry tomatoes, onion, and basil.

Stir in one tablesblespoon oil, salt and pepper, to taste.

Heat a skillet over medium heat and toss in succotash mixture and sauté for about 4-5 minutes until heated through, add shrimp with a little salt and pepper and two teaspoons olive oil. Sauté for about five minutes or until pink. Stir in crumbled bacon pieces. Serve hot Green Beans with Pimiento Cheese Serves 6 1½ pounds green beans, trimmed and cut into two-inch pieces 1 cup frozen or fresh yellow kernel corn 3 tablespoons butter ¼ cup sweet onion, diced 3 tablespoons all-purpose flour 1 cup whole milk 6 ounces cheddar cheese, finely grated 1 3-ounce jar chopped or sliced pimientos, drained 2 tablespoons Worcestershire sauce Salt and fresh ground black pepper, to taste In a large pot add one tablespoon salt to boiling water; add green beans; cook for 3-4 minutes until just tender.

Add corn; cook for one minute. Drain well; set aside.

In another large saucepan cook butter and onion on medium heat for 3 minutes or until onion becomes tender, stirring occasionally. Sprinkle flour over onion. Cook one minute, stirring.

Slowly whisk in milk until smooth. Heat to simmering on medium high heat, whisking occasionally. Lower heat to maintain simmer; cook 2-3 minutes or until thickened, stirring.

Stir in cheddar cheese by handfuls into milk mixture until melted and smooth.

Stir in pimientos, Worcestershire sauce, salt and pepper, to taste.

Add green beans and corn to cheese sauce, stirring until well coated. Transfer to a serving dish. Serve hot.

Sweet Potato Pie with Pecan Crust Pecan Pie Crust 1 9-inch prepared refrigerated pie crust 2-3 tablespoons confectioners’ sugar ¼ cup crushed toasted pecans Place prepared refrigerated piecrust onto a confectioners’ sugar dusted surface and sprinkle with chopped pecans.

Place a sheet of wax paper over piecrust and pecans, and gently roll, pressing pecans into crust.

Fit piecrust, pecan side up, into a lightly buttered pie plate. Fold the edges under and crimp.

Sweet Potato Pie 1½ cups mashed cooked sweet potatoes ½ cup granulated sugar plus 2-tablespoons 2 large eggs, room temperature ½ teaspoon ground cinnamon Pinch of ground nutmeg Pinch of salt 1 teaspoon vanilla extract 1 teaspoon lemon juice ¼ cup melted butter ½ cup half-and-half or milk Preheat oven to 350 degrees.

In a blender or food processor puree mashed sweet potatoes, sugar, and eggs until smooth. Pour into a large bowl. Add cinnamon, nutmeg, salt, vanilla, lemon juice, melted butter, and half-and-half. Pour filling into prepared piecrust.

Bake pie in middle of oven for 6070 minutes or until center of pie is lightly firm to the touch. Cool pie in pan.

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Winter 2015/2016 – Sounds MAGAZINE – 9

January 2016

Tide Tables

10 – Sounds MAGAZINE – Winter 2015/2016

February 2016

Pirates are a major part of Topsail Island’s legend. And they still roam the Intracoastal Waterway today. In fact, they are training pirate wannabees aboard The Raven.

The Belle of Topsail is a riverboattheme design that seats up to 50 passengers. The Belle features music, dining quarters, and an outdoor deck. The Raven, a pirate ship, can take up to six mateys.

David and his wife, Sharon, own and operate the Belle of Topsail and the Raven.

Every year, they devise a new cruise that is certain to delight.

The most popular cruises include the Sightseeing Cruise, the Sunset Captain’s Party, and Moonlight Cruise.

While most rides are family friendly, the Moonlight Cruise is created for adults ages 21 and up. The next Moonlight Cruise is Aug. 14.

“The dinner cruises are so popular,” he said. “We sell out every night without fail.” The children enjoy the Pirate Show Cruise. Called the best show in Eastern

A Pirate’s Adventure

By Tammy Proctor Pender County Tourism Director North Carolina, the Raven boards the tranquil passengers on the Belle of Topsail. Captain David warns the passengers not to panic and then the fun begins.

Pirate School trains young pirates who ride aboard the Raven and then become a part of the Belle of Topsail show.

There are age restrictions to be a pirate in training.

The Raven provides private pirate cruises. David said the private cruise is limited to six buccaneers. The Raven has been a witness to a great many marriage proposals. The Belle of Topsail has hosted many a wedding ceremony, with Captain David officiating. They also host receptions aboard The Belle of Topsail since they have a dining area and a full service bar.

Throughout the year, The Belle of

Topsail hosts special holiday cruises, including the July 4th Cruise, a Memorial Day Cruise, Mother’s and Father’s Day cruises, a Thanksgiving Day cruise that is complete with turkey and the fixings, and the Holiday Boat Flotilla. They feature a Halloween Haunted cruise in

which the guests show up in costume.

The most popular holiday cruise is the Pirate Santa Cruise. What started as a one weekend during the Christmas season has grown to several weekends, starting the last weekend of November.

“Guests bring toys that we donate to local families in need,” said David. “Of course Pirate Santa boards and we have a great time.”

The Belle of Topsail hosts many family reunions, weddings, and bus tours.

“We added the tent by the dock,” said David. “It’s our Pirates Pub. Occasionally a swordfight breaks out.”

Nearby is Caribbean, a colorful parrot that loves to dance.

The Luther’s opened The Belle of Topsail eight seasons ago. If you haven’t experienced a cruise aboard the Raven or the Belle, book now by calling 910328-1621 or visit them online at www. belleoftopsail.com. “Like” them on Facebook too.

Winter 2015/2016 – Sounds MAGAZINE – 11

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