Feast Guide 2025

MARCH 24 - 30, 2025 THE TASTIEST TRADITION OF THE YEAR!

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FEAST WILMINGTON

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IT’S HARD TO BELIEVE it’s already been almost a year since our inaugural Feast festival. The question I’ve heard most often over the past year is, “How do you think it went?” Each time I answer, I’m reminded of what can happen when people commit to success. Every person involved in bringing this festival to life was 100 percent committed to making sure it was the best it could be. We knew we had to build a strong foundation, and I couldn’t be prouder of how our talent and partners showed up to successfully launch Wilmington’s premier food and drinks festival.

We were blown away by the quality of the food and beverages - each and everyone involved brought their A game, and despite a weekend that brought us just about every type of weather, our logistics partners made sure things went off without a hitch.

• A wider variety of ethnic cuisine • Specialty cocktails designed for each event • The launch of Feast Experiences at venues across the city, making Feast a weeklong festival

I hope you’ll join us in celebrating Wilmington’s vibrant culinary scene by supporting the talented makers and creators who bring great food and drink to life. Please feel free to email me if you have any questions or ideas for Feast.

Cheers, Jessica Maurer, Director of Feast Wilmington jmaurer@wilmingtonbiz.com

As with any event, there’s always room for improvement. It was important to us to gather feedback from participants and attendees to help us grow. Some of the changes made to this year’s festival include:

• Moving Craft + Cuisine to Saturday and Brunch Elevated to Sunday

JEFF GORDON

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Feast Wilmington Sponsors + Partners

PHOTOGRAPHY BY:

ILLUSTRATIONS BY:

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AUTHENTIC IMAGERY Food | beverage | editorial MattRayPhotography.com MattRayPhotography@gmail.com

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Schedule of Events

FeastWilmington.com

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Feast Experiences March 24-28 locations + times vary

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Pier Party Saturday, March 29 6pm - 9pm

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Craft + Cuisine Saturday, March 29 11am - 2pm

Brunch Elevated Sunday, March 30 11am - 2pm

Main Event Options*

Purchase Tickets!

~ Weekend Pass for all three events — $260 ~ Brunch Elevated — $100 ~ Pier Party — $125 ~ Craft + Cuisine — $100 Learn more and get tickets at FeastWilmington.com *Tickets are all-inclusive of food and drinks!

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RO O TED IN COMMUNITY WRITTEN BY: DAVID FREDERIKSEN

IT’S NOT DIFFICULT TO SEE why Morgan Milne has chosen this place – from a distance on N.C. 53, tall evergreens

PHOTOGRAPHED BY: MATT RAY

they’re one of America’s next generation of farming families. They also represent a regional and local food source –mainly supplying

look like small puffs of smoke, the land rises and dips gently and

a wide variety of local restaurants, including Rx Chicken & Oysters,

pleasingly, and, above all, there is calm and stillness not found in the

Seabird, Circa 1922 and True Blue Butcher & Barrel, to name a few,

city 30 miles away.

with cauliflower, kale, collards, cabbage, turnips, radish, leafy greens,

“The farm is not quite 18 acres,” said Morgan Milne, owner of Red

cucumbers, various tomatoes, strawberries and shiitake mushrooms,

Beard Farms in Pender County. “We came across this place in the

among other crops.

beginning of 2014 while driving around the country looking for land.

Additionally, Red Beard Farms sells to the public at The Wilmington

Fast forward eight months, and fortunately we got it.”

Farmers Market at Tidal Creek, where Milne is the president of the

“We” includes his wife, Katrin, and his school-age children. Together,

board of directors.

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Milne’s foray into farming began at N.C. State University.

Giving local chefs and restaurants what they need and want is, like

“I went to State and got my degree in horticulture,” said Milne, who

most things, a matter of relationship-building, said Milne.

grew up near Carolina Beach. “I took a permaculture class, and

“I literally got started going door to door downtown, and you quickly

that introduced me to local food and food systems, so that got me

learn which chefs you want to work with, and which ones aren’t

interested in food, and I saw the value and started really paying

receptive,” he said. “Now, if a chef comes to our area, and they care

attention to grocery stores and where people access food, and none

about local stuff, they’re gonna find and contact us. So, it’s kind of

of it was really that great. So, as they say, be the change you wanna

come full circle – you going to them, and now they’re coming to you.

see, right?”

There’s that bond.”

Milne, who has a long, red beard and long hair, has a ruddy, Viking

Even in the vegetable trade, be nice to everyone, Milne said. “Folks

quality, but instead of an axe and shield, he wields a tractor and

in the kitchen like dishwashers trying to work their way up might

seeds – and the ocean he navigates makes him part of an industry

eventually get an executive chef job somewhere else in town. You

accounting for 39% of all U.S. land, or 880 million acres, according

never know.”

to a 2022 survey conducted every five years by the U.S. Department

On this particular day, small mounds of recent snow blotted Milne’s

of Agriculture. The same survey found that U.S. farms and ranches produced $543 billion in agricultural products, with the average farm income around $80,000 annually.

Leasing land or buying it outright are a farmer’s basic options, Milne said. The latter can be

humble backyard. A snowboard leaned against the barn, a snow shovel against the fence. They were reminders of a fluctuating environment and the fragility of farm life.

“I would say environmental concerns are geared more around pollution and nutrient

especially difficult, if not

management,” he said.

downright discouraging.

“You’re trying to keep your

Of one nearby tract

minerals at bay and reduce

of land for sale, he

erosion.”

recounted, “They wanted

Milne said using chemicals

like a half a million

to keep weeds and pests

dollars –not something

away from crops and

a vegetable farmer can

supplement the soil can

swing.”

also present environmental

Milne, as if reeling

challenges. “You really have

from the figure he just

to watch what goes into the

quoted, looked down

local water stream and the

at the ground, toppled

effects it can have.”

a clod of soil with the

He said he tries to keep his

toe of his work boot

farm as organic as possible.

and, with eyes hidden

And then there are mother

behind brown, chunky

nature’s hazards not

sunglasses, looked out

commonly associated with

over the horizon.

“I used to have at one point almost 40 hogs on the ground in the field,” he said. “I would call that slow money, and when you’re starting a farm from nothing, you need quick money, which would be more vegetable related. Hogs, that’s a whole other interview.

They’re high intensity and high anxiety. They can do mountains’

rural farming.

“We all remember Hurricane Matthew in 2016,” Milne said. “And then two years later, in 2018, we have Florence. So basically, two out of three fall seasons were completely wiped out. The only thing that survives a hurricane like that, especially Florence, is going to be

worth of damage in 30 minutes.”

sweet potatoes and okra.”

Milne, however, had made some inroads into the local agribusiness

Milne also said the frequency of extreme wet and dry events,

community.

“I had established a relationship with the farm service agency,” he said. “Basically, the way they work is if the ground appraises for the asking price, they’ll finance it no matter what’s on it, buildings or otherwise. So, luckily, it appraised for the asking price.”

A red-brick ranch house; a weathered, wooden barn; a pump house; and two plastic-wrapped, Quonset hut-looking greenhouses containing 50,000 to 60,000 plants are a few of the structures on Milne’s Horse Branch Road property, the last of which contains

especially those back-to-back like in 2018 and 2019, can have a major impact.

In a far corner of the field, a handful of farm hands worked like oil derricks bobbing up and down for vegetables. The rest of the field was motionless, except for the trees and tangles of vine bordering it.

Next month, the growing season starts.

Expansion, like the horizon ahead, is in Milne’s view, he said. From here, another greenhouse, more plantings, even the prospect of chickens. And, of course, more produce, more restaurants and more

space heaters and irrigation lines, making it a veritable steam room.

people to nourish.

The irony is not lost on the graphic sweatshirt Milne wore bearing

“I’ve never met anyone that didn’t have to eat, you know?” he said.

the word “Sauna” in a friendly, lowercase font.

“No matter what else is going on in your life, everybody’s got to eat.”

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FINDINGS AT THE FARMERS MARKET The Wilmington Farmers Market is open every Saturday, rain or shine from 8 a.m. to 1 p.m., year round.

It is located at 5329 Oleander Drive in Wilmington in front of Tidal Creek Cooperative Food Market.

Here are some of the vendors you can find there: CHANGIN’ WAYS FARM Pasture raised pork, chicken and eggs, seasonal produce CHRIS’S COSMIC CHEESECAKES Specialty cheesecakes featuring quality ingredients and handcrafted in small batches FARMAGE Seasonal greens, heirloom tomatoes & produce grown in Castle Hayne LITTLE LOAF BAKERY Specializing in old world bread and artisanal pastries: sourdough, challah loaf, focaccia, baguettes & biscuits LIZZY LOU’S FAMILY FARM Specialty cut flowers, pasture raised black angus beef, handcrafted artisan soaps and candles RAW SALSA, NC Locally produced pineapple and tomato salsa, guacamole and queso SEA LOVE SEA SALT Solar-evaporated sea salt handharvested from the ocean waters in Wrightsville Beach, NC SHELTON HERB FARM Culinary and medicinal herbs, vegetables, bedding plants, flowers, fruiting trees and native plants TERRA VITA FARM A small, biologically minded, farm in Castle Hayne, NC. Specializing in; microgreens/shoots, seasonal produce, & gourmet mushrooms WILMINGTON BREAD CO. Naturally leavened baked goods made with organic flour milled in NC

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CRAFTING SUCCESS IN WILMINGTON WRITTEN BY: JASON FRYE

PHOTOGRAPHED BY: MATT RAY

FOR DECADES, TOURISTS AND TRANSPLANTS COUNTED WILMINGTON’S WEATHER AND BEACHES AS REASONS ENOUGH TO VISIT OR RELOCATE. BUT TRAVELERS’ HABITS CHANGE, AND WHAT MAKES A COMMUNITY A DESIRABLE PLACE TO RE-SETTLE EVOLVES.

for years, and it was only after the 2005 passage of the “Pop the

Once, shorelines and sunshine were enough, but today a growing

trend for 2024, two questions arise: Have we reached peak craft

segment of people – travelers and locals alike – figure the culinary

beer? Is the market oversaturated?

offerings of a location into their calculus as they pick the places they visit and live. The area’s culinary scene – restaurants, food trucks, distilleries and breweries – have become more than a talking point, they’ve become a defining part of the Wilmington experience. In the 30 years since Front Street Brewery poured its first pint, thereby

Cap” law – which raised the ABV limit allowed in beer, enabling craft breweries to flourish – and the mid-2010s changes in zoning ordinances, that Wilmington’s craft breweries began to sprout up in every corner of the county.

Now, with a slight national dip in craft beer sales in 2023 (per the Brewers Association) and colloquial evidence indicating a similar

With homegrown breweries continuing to emerge and out-oftown breweries opening here, these questions gain an outsized importance. What’s a brewery to do if the market is saturated and we’re at the peak?

paving the way for a generation of breweries-to-come, craft beer

Mary Garner, taproom manager of Greensboro-based Oden Brewing

has become an increasingly more important part of the hospitality

Co., which is preparing to open a Wilmington taproom in the former

landscape.

New Anthem space on Dock Street, thinks “peak beer” is behind us.

The number of local breweries has grown from one in 1995 to more

“We’re past ‘peak beer,’ and we’re seeing craft brewing enter a

than 20 today, with 18 being members of the Cape Fear Craft Beer

maturing phase, similar to what the wine industry has experienced,”

Alliance (CFCBA) a member organization promoting awareness of

she said. “The market is saturated, sure, but you find ways to

the local craft beer scene. Front Street sat as the sole craft brewery

differentiate yourself. We’ll serve beers brewed in Greensboro, others

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brewed here, plus seltzers and a full bar, hopefully satisfying everyone who stops by.”

At Front Street Brewery, newly minted owner/operator Josh Cranford has a similar take, but recognizes his brewery is in a different position than many others.

“Front Street is naturally diverse,” he said. “We have a restaurant, catering and brewery operation in addition to our whiskey collection (which is one of the largest in the state). So, the idea of ‘peak beer’ sits a little differently with us.”

Cranford compared the days of craft beer fans parking themselves at the bar to today, when they might have a flight or point before moving on to another brewery.

“What I see more of is that someone trying a pint and then exploring the rest of the brewery scene, that and an overall moderation in drinking,” he said.

Though the Brewers Association reports a 1% dip in sales and a plateauing of new brewery openings since 2019, North Carolina bucks part of that trend. In 2019, the state had 333 breweries; by 2024 that number had grown to 407, adding 18.5 breweries per year – even through the pandemic.

Some of these openings are new breweries such as By The Beach Brewing and Leland Brewing Company, both of which opened in 2023, and others are outposts and taprooms opened by established operations such as Asheville’s Hi-Wire Brewing. Hi-Wire opened in Asheville in 2013, and in December 2020 it opened a taproom in the Soda Pop District; today they have nine locations in seven cities. “(Wilmington’s) dynamic growth, steady tourism and burgeoning craft beer scene made it extra appealing,” said Shanda Williams, marketing director for Hi-Wire Brewing. “Our Wilmington taproom’s events are the largest and most successful in the company thanks to our rockstar taproom manager, Sara Carter, and (across the locations) we’re continuing to see enthusiasm and growth in the industry.”

That being said, Hi-Wire is expanding its beverage portfolio beyond the core beers and into other categories, adding diversity to its beverage offerings.

With out-of-town breweries opening in the area, breweries and bottle shops staying full year-round and a growing reputation for local labels, Wilmington’s beer scene appears to be holding steady.

The Port City's P R E M I E R

Mixology Service

“The number of out-of-town breweries opening here has been amazing to see,” said Byron McSweeney, president of CFCBA and general manager at Mad Mole Brewing. “Hi-Wire, Ponysaurus and now

Where Professional Mixologists,

Oden Brewing, it’s great, a badge of honor for the brewing community

Curated Cocktails, and Local Ingredients

here. Local breweries created a cool experience and a valued market

are customized to create

that others now want to come join in.”

unforgettable experiences.

CFCBA has partnered with Feast Wilmington to bring Craft + Cuisine to the March festival.

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For 45 years, the Food Bank of Central & Eastern North Carolina

community through the creation of meals for disaster relief and

has worked to build a future where no one goes hungry. Our

community partner distribution. We prepared over 10,000 meals for

Workforce Development program addresses root cause barriers to food security. Since 2023, more than 150 graduates successfully completed Culinary Fundamentals, forklift certification, and Commercial Driver’s License (CDL) training. Accelerated training

our friends in western North Carolina after Hurricane Helene.

If given the tools, every student can achieve their goals. With support from local partners such as Genesis Block, Step Up Wilmington, and

through accredited programs at local community colleges, including

Excite Credit Union, our programs offer scholarships, stipends,

Cape Fear Community College, fast-tracks participants toward their

food and social service resources, financial empowerment, and job

goals. Most graduates report finding employment or continuing

readiness supports to remove barriers and build confidence. Many

career development, resulting in 70% of graduates becoming food secure and 65% feeling financially secure.

of our students, especially those who are justice-involved, live in a world where they have been made to feel less than. We want

Our Culinary Fundamentals course is taught at our Food Bank

to circumvent that thinking and empower them to tap into their

in Wilmington in our commercial kitchen that gives back to the

passions, propelling them to achieve their wildest dreams.

1000 Greenfield St, Wilmington, NC 28401 | FoodBankCENC.org

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New for 2025!

IMMERSIVE, INSPIRED, INVENTIVE

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2025 E PERIENCES MARCH 24 - 28 | TICKETS @ FEASTWILMINGTON.COM

THE MUSES GARDEN KIPOS HELLENIC CUISINE | Monday, March 24 | 6:00 PM It’s a reverie to dine like Demeter, Greek Goddess of food and harvest.

Begin with cocktails and belly dancing in the garden and move on to a Greek Mezze Feast that will leave you feeling like royalty. Adorn yourself in blue, white, and gold for an indulgent mythical toga soirée.

HOME GROWN END OF DAYS DISTILLERY | Tuesday, March 25 | 6:00 PM This six-course meal celebrates Eastern North Carolina’s local harvest while injecting multi-cultural culinary influences. Featuring a collaboration between Got To Be NC Ambassador Chefs Gerald Hawkins, Jr. and Mauricio Huarcaya, each course will be paired with expertly fashioned fusions from award-winning mixologist Gustavo Bellavida using End of Days spirits.

PIES & PINTS BENNY’S BIG TIME PIZZERIA | Wednesday, March 26 | 5:15 & 7:45 PM Embark on an omakase-style culinary tour of pizzas from New York to Detroit to Chicago. Chef Evan Morton and Ben Knight of Benny’s will guide you through tasting notes as you savor each slice. Wash it all down with cold pints of Mad Mole Beer — a perfect pairing for every eclectic flavor.

HOLLYWOOD EAST G PRIME STEAK & CELLAR | Thursday, March 27 | 6:00 PM Prepare to be transported to an era of glamour, style, and stardom. Enjoy a champagne toast and live jazz upon arrival, followed by four inspiring courses from chef Taylor Trumbetti and prohibition-era cocktails. This immersion into old Hollywood luxury invites you to don your most fabulous black + white attire and join us as we turn back time, and indulge in the finer things.

TAILGATE PARTY THE STARLING BAR | Friday, March 28 | 6:00 PM Join two of the South’s premier pitmasters, Matt Register of Southern Smoke BBQ and Jake Wood of Lawrence BBQ, along as they fire up the pits and toast to Feast Fest 2025! Chef Allegra Grant of Salt + Charm will round out the menu with creative side dishes, plus, handcrafted cocktails from The Starling, and beats from Professor Dub will bring the full tailgate experience.

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SIZZLING OPINIONS: FEAST FEST CHEFS SERVE UP MORE THAN JUST FLAVOR IT TAKES MORE THAN INGREDIENTS TO MAKE THE MEAL. THESE CULINARY ARTISTS ARE NOT ONLY CRAFTING UNFORGETTABLE FLAVORS, BUT THEY’RE ALSO DISHING OUT SOME OF THE HOTTEST TAKES IN THE FOOD WORLD.

r n u o y s itche ’ t a Wh mate k ulti t-have? mus “My ultimate kitchen must-have would be my two chef’s knives, gifted to me by my cousins Samantha, Mika, and my friend Bruce.”

Ericka Mitchell, Grateful Graze

“My knives” Kevin Kellum, Beat Street “Sharp knife” Christi Ferretti, Pine Valley Market “A sharp chef knife” Ken Hanson, South Front Tavern “A sharp paring knife can get you a long way in a kitchen.”

Evan Morton, Benny’s Big Time Pizzeria “A sharp knife” Vic Curinga, Oceanic “Good knives” Brad Hagler, Savor Southern Kitchen “My chef knifes” James Iseton, Steam/ Cloud 9

“The humble knife, a testament to the impact of consistent refinement- as it sharpens, so can skills, reflecting the transformative power of practice and dedication.”

Austin Belt, Banh Sai

“A nice set of knives! My stepdad was an executive chef for 20+ years so... he made sure I always had a quality set of knives!”

Aaron Matis, Bitty & Beau’s Coffee

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THE RIGHT TUNES SET THE MOOD FOR A PERFECT PLATE, ACTING AS THE SECRET INGREDIENT THAT KEEPS CHEFS INSPIRED, ENERGIZED, AND IN THE GROOVE.

Attitude is Everything!

IF THE TEAM IS OFF, YOU CAN TASTE IT!

“Talented passionate coworkers and quality ingredients” Richard Strahley, Cape Fear Seafood Company

“A sharp knife, a good pair of tongs and good music.”

Tim Bosse, Seaviw Crab Company

“Good music to curate a positive atmosphere” Hazley W. Carter Salt & Charm

“Quality team atmosphere” Eric Smiarowski, Ponysaurus Brewing Co. “A great kitchen crew” William Urena, Marina Grill “A sense of urgency amidst calmness.”

Lauren Krall Ivey, Olivero “Respect” Denny Rivenbark, Brunswick Beer and Cider “Dependable team” John Anderson, Ceviche’s

“Music” Heather Rhodes, Castle Street Kitchen

“Plenty of tape and blue “wiper” towels” Luke Owens, Native Fine Diner

“Cilantro “ Karuna Kumar, Delhi Darling

“Vitamix Blender” Jordan Keen, The Commodore Club

THE OUTLIERS

“Chile crisp” Charles Fogg, The Half

“PLANTAINS” Jennifer Rigard, Bonita Latin Fusion

“A little coffee maker “ Chris Tolbert, Circle Pit BBQ

“Tea pot” Lizzy Fowler & Isaac Bol, Coco Pipa

“A Zeroll ice cream scoop” Wes Bechtel, Boombalatti’s

Purchase Tickets!

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In your opinion, what’s the most underrated ingredient?

DON’T CALL THE BASICS BASIC— THESE UNDERDOG STAPLES MAY NOT STEAL THE SPOTLIGHT, BUT THEY’RE THE QUIET POWERHOUSES THAT TURN GOOD DISHES INTO UNFORGETTABLE ONES.

“Salt. Maybe not underrated, but often under utilized. “ Lauren Krall Ivey, Olivero

“Salt - it helps pull out the flavors of every other ingredient you use.”

Sesa O’Connor, Cafe Mata “Salt” William Roberts, Solstice Kitchen & Cocktails “Salt” Christi Ferretti, Pine Valley Market “Salt and Pepper “ Tim Bosse, Seaviw Crab Company

“Real Butter” Joshua Funk, Stoked

“Butter” Amanda Cassella, Wandering Cone Creamery

Purchase Tickets!

“High-quality butter “ Molly & Brendan Curnyn, CheeseSmith

BUTTER MAKES EVERYTHING BETTER— NO IFS, ANDS, OR BUTTER ABOUT IT!

“Using high quality oils, fats, and butter is something that a lot of home cooks overlook and can really make a difference in the final product” Matt Grimm, Grimmburger

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“Vinegar helps elevate pretty much any dish”

“I think shallot is very underrated, they hit different.”

Evan Morton, Benny’s Big Time Pizzeria

Jon Barron, Front Street Brewery

“Leeks & hearty greens “ Jim Foss, The Beach Shop & Grill

“Most underrated ingredient in my opinion is red vine vinegar.“ Mauricio Huarcaya, Gustu Peruano

“Rutabaga“ Austen Schindler, Covey

“Rice wine vinegar” Chris Tolbert, Circle Pit BBQ

“Bay Leaf” Ken Hanson, South Front Tavern

“Sherry vinegar “ Thomas Mathers, Drift

“Celery seed, a true unsung hero” Austin Belt, Banh Sai

“Good quality vinegar. We use vinegar often and in many ways. For example, balancing flavors in sauces, enhancing depth in both savory and sweet dishes, brightening soups, or something as simple as quick pickling. “

“The most underrated ingredient in my opinion would have to be the zest of any citrus that I incorporate into my food. It just makes such a difference when you’re trying to build levels of flavor.”

Maximilian Leyland, Coquina Fish Bar “Fennel” Chris Vergili, Elijah’s Oyster and Fish Camp

Luke Owens, Native Fine Diner

y t? a S ha W

“Salsify - a root vegetable “ Rodney Petersen, Wrightsville Beach Brewery

“Glass Noodles”

“Pickle juice”

Tee Somsnith, Sap-Lai

William Urena & Tim Akins, Marina Grill

“MSG”

“CardamoM” Nick Bilello, True Blue Butcher and Table

“Cabbage. It can really liven up a salad with crunch. Sear it and it gets all caramelized but still juicy. It takes on other flavors very well.”

Jessica Cabo, Three Little Spats

Cameron Garvey, Pinpoint Restaurant

“MSG” Kevin Kellum, True Blue Butcher & Barrel

“Jaggery” Karuna Kumar, Delhi Darling

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CORE MEMORIES ARE THE CHEF’S KISS— BECAUSE NOTHING TASTES BETTER THAN NOSTALGIA. IT’S THE MOST POWERFUL SEASONING OF ALL!

“Frito Pie back in Texas.”

Da’Rion Smith, Burgaw Brewing

e h t s at’ eal h W t m ver bes u’ve e yo ten? ea “Any given Sunday potluck as a kid. It may not be a single meal, but it was always the same people and the same ol’ church lady recipes.. so it counts. “ Luke Owens, Native Fine Diner

“In Atri, Italy with my family” Christi Ferretti, Pine Valley Market

“There’s too many to pick one, most of them take me back to Chicago “ Jordan Keen, The Commodore Club

“My Mother’s Chicken Parm” Charles Fogg, The Half

“My mother’s mole negro” Manuel Valdovinos, Salt & Charm

“Home cooked surrounded by family.”

Tee Somsnith, Sap-Lai

Purchase Tickets!

“My mother’s beef bourguignon “ Gabriela Whelan, Nothing Bundt Cakes

“Anything prepared by my father.”

Karuna Kuma, Delhi Darling

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“Street food in Southeast Asia! “

“Pierre Gagnaire’s restaurant in Paris also Kahn el Mier in Lebanon”

Lizzy Fowler & Isaac Bol, Coco Pipa

Jim Foss, The Beach Shop & Grill

Chris Vergili, Elijah’s Oyster and Fish Camp

“Paul Bocuse in Lyon, France”

Traveling far & wide for food

LASTING IMPRESSIONS HAVE NO BORDERS— FROM STREET STALLS TO REMOTE VILLAGES, UNFORGETTABLE FLAVORS ARE WORTH THE JOURNEY!

Arnolfo, Tuscany

Lauren Krall Ivey, Olivero

“Cacio e pepe in Rome “ Vic Curinga, Oceanic

“Cowboy Hat lady’s Khao Kha Moo in Chang Mai Thailand.”

Chris Tolbert, Circle Pit BBQ

“Nasi Campur (mixed rice) from a little warung in Bali Sesa O’Connor, Cafe Mata

“Kokotxa in the Basque Country “ Thomas Mathers, Drift

“Seafood Tower in France” Ken Hanson, South Front Tavern

“Bistecca Alla Fiorentina at Osteria Cinghiale Bianco in Florence Italy. To die for! “ Molly & Brendan Curnyn, CheeseSmith

Best Of The South!

“Probably a late night Korean bbq meal in Koreatown, NYC with some friends.”

Cameron Garvey, Pinpoint restaurant “Tamale and duck carnitas from Cosme in New York” Austen Schindler, Covey

I NY

“NYE dinner at Salt & Char in Saratoga Springs, NY.” Eric Smiarowski, Ponysaurus Brewing Co. “La Bernardin in NYC” Rodney Petersen, Wrightsville Beach Brewery

“167 Raw in Charleston, SC (raw oysters, crudo of the day, ceviche of the day, scallop po boy)” Austin Belt, Banh Sai

“Fried Chicken at Willie Mae’s in New Orleans “ Amanda Cassella, Wandering Cone Creamery

“Current favorite is everything from Olivero - the beignets and fresh pastas” Matt Grimm, Grimmburger

“Rodney Scott BBQ Hemingway, SC” James Iseton, Steam/ Cloud 9

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CHEFS HAVE STRONG OPINIONS, AND NOT EVERY BELOVED DISH MAKES THE CUT. FROM OVERHYPED TRENDS TO POPULAR CLASSICS THEY JUST CAN’T STAND, THESE HOT TAKES MIGHT SPARK A FEW HEATED DEBATES!

“Anything with bacon on it. Bacon should be served on its own!”

Cameron Deisroth, Nothing Bundt Cakes

a sh s ’ t a h W ular dily pop secret ? you ’t like don

“Cotton Candy. Gag.” Wes Bechtel, Boombalatti’s

“Hawaiian Pizza” William Urena, Marina Grill

“Anything with goat cheese” Brad Hagler, Savor Southern Kitchen

“Fried Pickles “ James Iseton, Steam/ Cloud 9

“Chicken pot pie. “ Jon Barron, Front Street Brewery

“Ranch Dressing” John Anderson, Ceviche’s

“Fried cheese” “Anything Chick-Fil-a” Richard Strahley, Cape Fear Seafood Company

Denny Rivenbark, Brunswick Beer and Cider

If I had to choose it would probably be a traditional Thanksgiving plate. “ Maximilian Leyland, Coquina Fish Bar

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Tomatoes: the only

fruit that sparks more debate than pineapple on pizza!

“Plain tomato soup, I mean it’s so easy to add some heavy cream, basil, and parm and it becomes the ultimate “glow up”!”

Austin Belt, Banh Sai

“Shrimp cocktail” Kevin Kellum, True Blue Butcher & Barrell

“Chicken Noodle Soup “ Amanda Cassella, Wandering Cone Creamery

“Wow never thought this question would be so difficult. There aren’t to many things I don’t like but if I have to choose something it would have to be a hard shell taco or biscuits and gravy.”

Nicholas Chavez, Dram Yard

Firecracker Shrimp

“Tomato Pie” Jim Foss, The Beach Shop & Grill Anything with raw tomatoes Joshua Evans, Salt & Charm

Jacob DeBose, YoSake Downtown Sushi Lounge

“Grits” Jennifer Rigard, Bonita Latin Fusion

“I am not a fan of sliced tomato on sandwiches which rules out BLTs for me” Matt Grimm, Grimmburger

“Salmon, anything salmon.”

Chris Tolbert, Circle Pit BBQ

BLASPHEMY!

“Chicken and Waffles” Austen Schindler, Covey

“Fried Chicken” Keith Rhodes, Catch

“Fried Chicken for Breakfast “ Ken Hanson, South Front Tavern

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“Pizza of course” Evan Morton, Benny’s Big Time Pizzeria

What’s your go comfor -to food? t

The Holy Trinity

“Tacos” Richard Strahley, Cape Fear Seafood Company “Tacos” Manuel Valdovinos, Salt & Charm “Tacos” Lauren Krall Ivey, Olivero “Pasta or Mexican” Christi Ferretti, Pine Valley Market “Tacos” Jacob DeBose, YoSake Downtown Sushi Lounge

“Pizza Pizza and more Pizza” Brad Hagler, Savor Southern Kitchen “I love pizza” Jessica Cabo, Three Little Spats

“Fried chicken” Cameron Garvey, Pinpoint Restaurant “Fried chicken “ Austen Schindler, Covey “Korean bbq fried chicken with a bowl of white rice or a nice potato soup” Gabriela Whelan, Nothing Bundt Cakes “Chicken Wings” William Urena, Marina Grill “Gas station fried chicken” James Iseton, Steam/ Cloud 9 “Chicken Wings” Austin Belt, Banh Sai “Wings” Ramon Villasenor, Los Portales Taqueria

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THe Carb Confessions: Chefs Tell-All!

“I come from an Italian family, anytime I get to go home and get some home cooking like sauce With meatballs” Maximilian Leyland, Coquina Fish Bar

“Italian Food “ Joshua Funk, Stoked

“Baked spaghetti.”

Luke Owens, Native Fine Diner

“pasta” Heather Rhodes, Castle Street Kitchen

“Shrimp Alfredo. “ Da’Rion Smith, Burgaw Brewing

“Pasta” Jim Foss, The Beach Shop & Grill

“Big bowl of pasta” Matt Grimm, Grimmburger

“A slow cooked Bolognese. “ Eric Smiarowski, Ponysaurus Brewing Co.

Chocolate chip cookies Brian Dickey, Sweet D’s Cuisine “Ceviche’s Coconut Rice. Mmmmm” Aaron Matis, Bitty & Beau’s Coffee

THE OUTLIERS

“Black beans and rice with a fried egg on top” Nick Chavez, Dram Yard

“Peanut Butter”

“Hainanese Chicken Rice“ Thomas Mathers, Drift “Chicken and rice” Denny Rivenbark, Brunswick Beer and Cider

RICE: THE CULINARY EQUIVALENT OF THAT ONE FRIEND WHO’S ALWAYS THERE, NEVER JUDGES YOUR QUESTIONABLE FOOD CHOICES AND SOMEHOW MAKES EVERYTHING TASTE BETTER!

Hazley W. Carter, Salt & Charm

“Peanut butter“ Rodney Petersen, Wrightsville Beach Brewery

Fresh out of the oven sourdough bread.

Molly & Brendan Curnyn, CheeseSmith

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PARTICIPATING RESTAURANTS + CHEFS Craft + Cuisine

Pier Party

Brunch Elevated

Matt Danylec

Jacob DeBose

Brian Dickey

THE CARDINAL

DOUGH HOUSE PIZZA CO.

CASTLE STREET KITCHEN

Russell Snyder

Joseph Aperfine

Heather Rhodes

GRIMMBURGER

BLUEWATER WATERFRONT GRILL

TRUE BLUE BUTCHER AND BARREL

Matt Grimm

Jason Ivady

Kevin Kellum

BRUNSWICK BEER & CIDER

THE COMMODORE CLUB

DRIFT

Denny Rivenbark

Jordan Keen

Thomas Mathers

MARINA GRILL

OCEANIC

SAVOR SOUTHERN KITCHEN

William Urena

Vic Curinga

Brad Hagler

WRIGHTSVILLE BEACH BREWERY

SEAVIEW CRAB COMPANY

PALOMA’S

Rodney Peterson

Tim Bosse

Jimmie McDowell

REBELLION

CIRCLE PIT BBQ

THE WANDERING CONE

Travis Weiss

Chris Tolbert & Seth Penner

Amanda Cassella

BAHN SAI

THE HALF

GRATEFUL GRAZE

Austin Belt

Charles Fogg

Ericka Mitchell

FRONT STREET BREWERY

SOUTH FRONT TAVERN

PINE VALLEY MARKET

Jon Barron

Ken Hanson

Christyanna Durand & Christi Ferretti

LOS PORTALES TAQUERIA

STOKED RESTAURANT

Ramon Villasenor

Josh Funk

SOLSTICE KITCHEN & COCKTAILS

PONYSAURUS BREWING CO.

PINPOINT

William Roberts

Eric Smiarowski

Cameron Garvey

BITTY & BEAU’S COFFEE

BENNY’S BIG TIME PIZZERIA

COVEY

Aaron Matis

Evan Morton

Austen Schindler

BUEN DIA

DRAM YARD

GUSTU PERUANO

Marcos Cruz

Nick Chavez

Mauricio Huarcaya

NATIVE FINE DINER

BEAT STREET

MAINE LOBSTAH SHACK

Luke Owens

Ben Houghton

Trevor Dostie

BEACH SHOP & GRILL

OLIVER’S ON THE CAPE FEAR

COQUINA FISHBAR

Jim Foss

Jeremy Hannel

Maxmillian Leyland

CAFÉ MATA

SALT & CHARM

TRUE BLUE BUTCHER AND TABLE

Sesa O’Connor

Joshua Evans, Jonah Reck, Manuel Valdovinos, W. Hazley Carter

Nick Bilello

COCO PIPA

CIRCA 1922

Lizzie Fowler and Isaac Bol

PLATYPUS & GNOME

YOSAKE

SWEET D’S CUISINE

CHEESESMITH

Will Copeland

SAP LAI

Molly & Brendan Curnyn

OLIVERO

Tee Somsnith

CEVICHE’S

Lauren Krall Ivey & Sunny Gehert

ELIJAH’S OYSTER & FISH CAMP

John Anderson

STEAM RESTAURANT & BAR

Chris Vergili

APPLE ANNIE’S BAKE SHOP Hans Westermark

BOOMBALATTI’S Wes and Kristen Bechtel

NOTHING BUNDT CAKES Gabriela Whelan

CHENEY BROTHERS Leigh Hesling, James Rivenbark, Joe Petracca

James Iseton

CAPE FEAR SEAFOOD COMPANY

DEHLI DARLING

Richard Strahley

Karuna Kumar

BONITA LATIN FUSION

LA DUNA PARADISO

Jennifer Rigard

Courtney Paugh

THREE LITTLE SPATS OYSTER CO.

APPLE ANNIE”S BAKE SHOP

Jessica Cabo

Hans Westermark

CATCH

BOOMBALATTI’S

Keith Rhodes

Wes and Kristen Bechtel

US FOODS

NOTHING BUNDT CAKES

Cliff Vogelsberg, Jimmy Real, Josh Hughes

Gabriela Whelan

US FOODS Cliff Vogelsberg, Jimmy Real, Josh Hughes

THE FOOD BANK Kenneth Pohlman

THE FOOD BANK Kathleen Hoolihan

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Trusted for 30 years Building for 30 more...

As the original Life Plan Community in Wilmington, NC you can take comfort in the fact that we have 30+ years of success with Life Care Services’ management.

Now accepting priority deposits for our Phase 2 Development.

PortersNeckVillage.org

Contact 1.866.825.3806 to learn more.

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Craf t + Cuisine

Brewery + Restaurant Pairings DRUMTROUT BREWING + DRAM YARD SURF CITY BREWING COMPANY + CEVICHE’S PANACEA BREWING COMPANY + BEAT STREET OUTER DUNES BREWING COMPANY + BOOMBALATTI’S BROOMTAIL BREWING + THE CARDINAL WILMINGTON BREWING COMPANY + APPLE ANNIE’S BAKE SHOP IRONCLAD BREWERY + PLATYPUS & GNOME MAD MOLE BREWING + BENNY’S BIG TIME PIZZERIA FLYTRAP BREWING + LOS PORTALES TAQUERIA BILL’S BREWING COMPANY + CHEESESMITH LELAND BREWING COMPANY + GRIMMBURGER SALTY TURTLE BEER COMPANY + SALT & CHARM WATERLINE BREWING CO. + REBELLION GOOD HOPS BREWING + OLIVER’S ON THE CAPE FEAR MAKAI BREWING COMPANY + BANH SAI HI-WIRE BREWING + NOTHING BUNDT CAKES

BY THE BEACH BREWING + DRAM YARD ODEN BREWING COMPANY + SHEPARD BARBECUE BRUNSWICK BEER & CIDER + CHENEY BROTHERS FRONT STREET BREWERY * Brewery and Restaurant WRIGHTSVILLE BEACH BREWERY * Brewery and Restaurant BRUNSWICK BEER & CIDER * Brewery and Restaurant PONYSAURUS BREWING CO. * Brewery and Restaurant

Musical Guests

Craft + Cuisine THE BLUEFOOTED BOOBIES

Pier Party THE HATCH BROTHERS

Brunch Elevated TRACY SHEDD MUSIC