COMPLIMENTARY 2015 OUTER BANKS MAGAZINE
VOL. 3
Adjustable braclet with sterling silver and beach glass
Real Outer Banks sand s! inside our glass beads! pat atib i le ib Outer Banks beads are compatible i lia li a a. . with Pandora and Chamilia. Beach Glass and Sterling Beads with Outer Banks engravings
Festive Family Fun! Elegant? No! Come as you are! Eat well, spend less. Eat, drink and
BE JOLLY!
RESTAURANT & BAR
KILL DEVIL HILLS, NC
Mile Post 6 3/4 Beach Road • Kill Devil Hills 441-6530 • jollyrogerobx.com
Discover
What’s NEW at the ccottongin.com otttongiin.com com
SOUTHERN TIDE
Toast of the Coast! Locall Wi L Wines • F Free Tastings T ti •T Tours • Gift Sh Shop www.sanctuaryvineyards.com Next to the Cotton Gin, just minutes from the Outer Banks on Hwy. 158 Wines are also sold at The Cotton Gin locations in Jarvisburg, Corolla and Nags Head, as well as fine wine shops and restaurants.
Four Great Locations Jarvisburg, Hwy 158 252-491-2387
Corolla, TimBuck II 252-453-4446
Duck, 1185 Duck Road 252-261-2387
Nags Head, MP 14.5 252-449-2387
1 H >F 3F I
KILL DEVIL HILLS • DUCK • COROLLA
800.344.6433 | 252.441.6115 | NagsHead.com
Traditions begin with us. VACATION RENTALS • REAL ESTATE SALES PROPERTY MANAGEMENT
joelambjr.com 252-261-4444
800-552-6257
CONTENTS
JIEXYVIW
Photo by Lori Douglas ON THE COVER: This is how we’d like to travel along Highway 12. Photographer Julie Dreelin of Julie Dreelin Beach Productions captured this photo on the beach road in Kitty Hawk. Phil Spinella, owner of Ron & Phil’s Body Shop in Manteo, loaned us the 1971 MGB convertible (which, he points out, is for sale), and local gal Kim Franks is behind the wheel.
OUTER BANKS MAGAZINE
CUTTING
EDGE
FASHION ...from U.S., Canadian and European designers.
COMFORTABLE CLASSIC CONTEMPORARY
Lady
Victorian
I NC.
Wee Winks Square Shopping Center, Duck Village 252.261.1654 or 1-888-261-LADY ladyvictorian.com Lady Victorian Duck
FROM THE EDITOR
Outer Banks Magazine covers the good life on North Carolina’s Outer Banks, from Corolla and Currituck County to Roanoke Island and the Dare County mainland to Hatteras and Ocracoke islands. Allyson Sproul, Publisher Molly Harrison, Editor Joe Wagner, Creative Director CONTRIBUTING WRITERS Sarah Gardner, Amy Gaw, Catherine Kozak, Steve Lautermilch, Fran Marler, Laura Martier, Mary Ellen Riddle, Barbara St. Amand, Michelle Wagner
Allyson Sproul, publisher
Molly Harrison, editor
8
hose of us who drive Highway 12 on the Outer Banks know that the road is much more than a transportation route. It leads to so many of the good things on the Outer Banks — to vacation homes, to favorite beach accesses, to fishing piers, to roadside ice cream cones on a summer night, to ocean, sound and inlet views — and being on it, whether driving, biking or walking, evokes that free feeling of being at the beach. In this edition our features focus on Highway 12. Known by many names — Ocean Trail, Ocean Boulevard, Duck Road, the beach road, Virginia Dare Trail, Irvin Garrish Highway — it stretches from Corolla to Ocracoke and beyond, and it’s an elemental part of Outer Banks living. Writer Mary Ellen Riddle does a great job of describing the elusive feeling of driving 12 in her essay that starts on page 36. And then we head out on a road trip with photographer Lori Douglas, introducing you to 12 people who are always seen along Highway 12 and to 12 dishes and 12 drinks that you’ll want to sample from Corolla to Ocracoke. Writer Michelle Wagner and photographer Jay Wickens take you to the north end of the road, to Carova, where the beach is actually part of the highway, to meet the locals and learn what it’s like to live in the most remote area of the Outer Banks. The road leads us right to other stories, too: to Cape Hatteras National Seashore for a winter beach walk; to Capt. Sarah Gardner, who takes us fly fishing for sharks out of Oregon Inlet Fishing Center; to the inside of a fascinating green home in Duck; and to a Hatteras Island chef cooking a species that we know you haven’t tried yet — cape shark. I hope these features lead you to many more adventures on Highway 12. You can’t get lost on this long, straight road, so get out and explore on your own.
CONTRIBUTING PHOTOGRAPHERS Fabiana Badie, Lori Douglas, Julie Dreelin, Ginger Harvey, Brian Horsley, Steve Lautermilch, Ray Matthews, Kristi Midgette, Daniel Pullen, Eve Turek, Jay Wickens COPY EDITOR Erica Smith CONTRIBUTING GRAPHIC DESIGNER Daniel Homiak ADVERTISING DEPARTMENT Rachel Morris, Courtney Quillan DISTRIBUTION Jimmy McCrimmon PRODUCTION DEPARTMENT Shea Alvis, Adam Currie, Rhiannon Hastings, Mike Jeter, Cecelia Jolley, Jim LaMay, Dan Reeves SPECIAL THANKS Alicia Arranz, David Bundy, Angie Clark, Kim Franks, Amy Gaw, Avery Harrison, Kelly Ives, Kitty Hawk Police Department, Amity Pero, Chris Sawin, Phil Spinella OUTER BANKS MAGAZINE is published by The Virginian-Pilot, a Pilot Media Company
Thanks for reading, and I hope you enjoy this edition.
OUTER BANKS MAGAZINE is published once a year. For subscription information, call (252) 441-8531 or email allyson.sproul@pilotonline.com. molly.harrison@pilotonline.com
outerbanksmagazine.net
Ginger Harvey
Fran Marler
Daniel Pullen
Mary Ellen Riddle
Ginger Harvey, owner of GingerSnaps Photography, specializes in wedding and portrait photography on the Outer Banks. She has been photographing professionally since her graduation from UNC Chapel Hill in 2006 with degrees in studio art and psychology. Renowned for capturing classic poses and candid fun, her images celebrate the beauty of the local landscape. View her work online at GingerSnapsPhotos.com.
Fran Marler is a freelance journalist with a BA in English from Coastal Carolina University. After honing her skills as a writer in her home state of South Carolina, she and her husband moved to Kill Devil Hills eight years ago. When she isn’t scribing for local publications she can be found enjoying the unique environment of the Outer Banks.
Daniel Pullen’s passion for art and photography led him to pursue his career as a professional artist and photographer in the late 1990s. His work has been published by the world’s leading surf publications. He resides in Buxton with his wife, Kate, and children, Jackson and Makenzey. Together they operate Daniel Pullen Photography, a portrait and event photography studio. His work can be seen at DanielPullenPhotography.com
Mary Ellen Riddle is a freelance writer and the education curator for the Graveyard of the Atlantic Museum in Hatteras. She has a passion for the maritime history, culture and arts of the Outer Banks. She contributes to a variety of media and writes an arts column for The VirginianPilot’s Coast.
OUTER BANKS MAGAZINE
nest
Distinctive Ladies’ Clothing & Accessories Hats & Handbags Lush Linens by Belle Notte
Artisan Jewelry Imported Soaps & Fragrances Home Furnishings & Accessories Cashmere
252.473.5141 MAGNOLIA LANE MANTEO NC across from Tranquil House Inn
MUSIC
OUTER BANKS MAGAZINE
MUSIC
Photos contributed by Cory Hemilright
Opposite page: Cory Hemilright at Roanoke Island Festival Park, site of Bluegrass Island. Above left: Boomgrass at Bluegrass Island. Above right: Roanoke Sound is the stunning backdrop for the main stage.
OUTER BANKS MAGAZINE
FIND IT. RENT IT.
/RYH LW
Serving Outer Banks Vacationers & Homeowners for over 35 years
Drive-thru Express Check-in • No Security Deposits • No Credit Card Fee Complimentary Starter Kits in Every Home Visit OuterBanksRentals.com to browse hundreds of cottages and condos from Corolla to South Nags Head! Receive live-chat assistance, see guest ratings, submit last-minute bids and more!
Renters – looking for quality homes and customer service for your next Outer Banks Vacation?
See what our 2014 guests have to say …
888.635.4401 vacation rentals
“I have rented from Stan White a few times now and you are the only ones I will rent from in the future. Great people, great homes and over all great service.” – Tina C.
OuterBanksRentals.com
“Compared to other rental companies, you have the best customer service. Check-in is never stressful, and if there is a problem, it is addressed promptly.” – Mary B. Property Management
TURN OF THE CENTURY STYLE WITH A MODERN SENSIBILITY. At Silver Bonsai explore an exquisite selection of Jewelry created in our Studio by Ben and Kathryn Stewart. Specializing in Hand Engraved creations each Modern Heirloom is a unique work of art inspired by the world that surrounds us. Also known for their stunning engagement and wedding rings displayed alongside a large collection of beautiful gold and silver jewelry , locally made fine art and craft , distinctive gifts , and a garden of Bonsai trees and supplies... Silver Bonsai V I E W O U R P O R T FO L I O AT SilverBonsai.com 905 US HWY 64 | Manteo, NC | 252.475.1413
ARTS
OUTER BANKS MAGAZINE
ADVENTURE ARTS
THE ARTISTS Fay Davis Edwards – Painter, gallery director for the Dare County Arts Council Travis Fowler – Artist, surfboard shaper James Melvin – Painter, illustrator of author Suzanne Tate’s children’s books Brent Nultemeier – Musician, graphic designer, website creator (OBXSurfInfo.com) Mary Ann Remer - Lettering and mixed-media artist Meghan Sadler – Painter, art instructor, gallery owner (Local Color in Corolla) Chrissy Teachout – Artist, photographer, poet
Like the majority of the local population, these artists migrated from many other places. Only one of the seven, Fay Davis Edwards, is a true native. Their reasons for coming, or returning in Edwards’ case — love, a job or job loss, the need for family support — are as varied as their origins, but overriding all is their love of the beach and the ocean. “I came 12 years ago for the love of a man,” says Teachout, “but I stayed because I loved the ocean more.” “This is a place rich in natural beauty, a community that pulses with creativity of every kind,” adds Sadler. The seasonality of the area, at times seen as a drawback to living here, doesn’t seem to bother these artists at all. “Unlike so many beach communities, the Outer Banks doesn’t close down in winter,” says Remer. “Rather, it turns its attention more intensely on creative endeavors.” Fowler agrees, saying after a summer working full time in restaurants he spends his winters being more introspective and creating art that reflects his experiences of
the past season. “It’s like a form of venting,” he says. “My art is an introspective approach to dealing with the world that I experience. Visually it might not look like here, but it’s inspired by the area we live in and it’s definitely a reflection of the lifestyle here.” For all of these artists, the environment of the Outer Banks not only inspires but also plays a physical role in their work. All of them agree that the beauty of the area, the depth and variation of the color, the vastness of the sea and landscapes, and the rapid and extreme weather changes not only inspire and affect their work but are also a huge reward for living here. “The intensity of the environment, when it blows a million miles an hour, the huge skies and the super vibrant colors make me feel alive, freer in my work,” says Sadler. “I’m an abstract painter usually,” adds Remer. “When I got here everything was lighthouses and birds and beaches and I thought ‘What can I do now?’ But the light here. The sunsets. The color. I feel like I’m a colorist; I love the way color vibrates and
Top: left to right, Fay Davis Edwards, James Melvin and Meghan Sadler. Middle: Travis Fowler and Barbara St. Amand. Bottom: Mary Ann Remer (left) and Chrissy Teachout
OUTER BANKS MAGAZINE
ARTS
moves. … What’s happened to me is that I’m still doing abstracts, but I find that the light and the color are popping up in my painting. … I think the light here affects you and the color that you see. The sunsets are unbelievable.” Edwards talks of the colors to the west, the marsh grasses, the woodlands, the tannin-stained waters, “especially with the sunsets reflecting off of them,” she says. “If you can’t find inspiration there, I don’t know where you’ll find it.” “I just love color,” agrees Melvin. “When I see a sunset, I can relax. Ahhh. … Of course it’s so awesome but when you try to paint that, you don’t come anywhere near capturing that beauty. Paintings or photographs can’t come near the reality of the color in the sunrises, sunsets and marshes.” This brings out hoots of sympathetic agreement from his fellow artists. “This environment always changes and throws the impossible at us and throws the most breathtakingly beautiful things at us, and there’s something very humbling about looking at that sky and knowing that no matter how hard you try you’re never going to pull it off,” observes Teachout to more roars of laughter. “You have these awe-ing moments of attempting to communicate that.” The life of an Outer Banks artist is not all about rewards. There are many challenges, as there are for artists throughout the world. Not many artists can financially support themselves and their families with their art alone — “only a handful,” according to Edwards. “And if they do,” she says, “it is generally more than a full-time job, requiring intense marketing and often involvement in more than one art endeavor.” The artists gathered at the roundtable are involved in more than one artistic endeavor or occupation. But, for Nultemeier, “Art is first.” “If you love what you do, money will follow eventually,” he says. “Most of us are really following our passion. That’s what makes us happy people, even if we just break even.” And, according to Fowler, they “come to all jobs with a creative attitude and feel lucky to be living and working here.” Everyone agrees. As professional artists, most say they understand that a portion of the local arts market is for beach-related work. For
OUTER BANKS MAGAZINE
Sadler “there is a joy in that, as the local environment is one of my strongest creative inspirations.” Some admitt they do “give a nod” to the market demand, but they all agree that they do not create simply to sell. Their motivation is “a return beyond profit,” as Teachout says. While all artists love to sell their work, they look for the client, the patron, the collector who connects with their work, she says, “who understands its message and sees the diversity that made them fall in love with this place.” The artists definitely agree that this is a friendly artistic community. Galleries abound and art shows are ongoing events from one end of the islands to the other. Visitors notice immediately that most restaurants, hotels, inns, businesses and municipal buildings display the work of local artists. Attractions like the North Carolina Aquarium, the National Wildlife Refuges Visitor Center, The Elizabethan Gardens and many others host shows of local art. Local schools encourage the creative arts among the youth with classes and annual public competitions. The community as a whole nurtures and supports its artists. And within that community is a growing network of artists who support one another, “applaud each other,” as Nultemeier says, “and share a strong camaraderie based on mutual understanding.” “It’s a tough environment, but the artistic community helps each other out,” says Edwards. “There’s a feeling that we’re all in this together.” “We have a vast, wonderful garden of
souls that are starting to bloom, and that makes the community stronger, happier and healthier,” says Teachout. “That’s the priceless element of the Outer Banks.” “And there’s very little snob factor here,” adds Edwards. “There’s very little pretentiousness, which is rare.” As the roundtable explores the role of community support in their work, Teachout tells a story of finding a home at Dare County Arts Council in her early days on the Outer Banks. “For me personally, being a rogue artist with no formal training, I was in a dark place and my work reflected that,” she says. “But everybody [at the arts council] was supportive and nurturing. They just continued to nurture the creative person inside of me. That helped me the most to transition from that place through my art.” Fowler tells a similar story, saying the arts council was providing him with an avenue to get his art seen beyond his circle of friends. “I’ve never in my life actively tried to sell my art,” he says. “I have a weird internal struggle with selling my art, but if a gallery wants to sell it, well, that’s OK. Now I’m having a solo show.” His show opens June 5 at the arts council gallery. As the sun fades in the Vault Gallery, the artists are reluctant to leave. The roundtable seems to have been a reflection of the Outer Banks as a whole, a place where people, some previously unknown to each other, come together, share their personal stories in an atmosphere of respect and walk away stronger in the warmth of new friendships.
(EVI 'SYRX] %VXW 'SYRGMP 'IPIFVEXIW =IEVW Dare County Arts Council is the hub of the local arts community. The gallery and offices in downtown Manteo are the site of a rotating collection of local artwork for sale as well as monthly exhibits, classes, workshops and events, and are the centerpiece of Manteo’s monthly First Friday celebrations. DCAC also hosts off-site events, exhibits, workshops, classes and readings in visual arts, music and writing. The council is celebrating its 40th anniversary this year. Celebratory events are being held throughout the year, culminating with the Ruby Renaissance Gala on Oct. 24, at Pirate’s Cove Pavilion in Manteo. For more information about the gala, council events, becoming a member or any arts-related information on the Outer Banks, contact DCAC at (252) 473-5558 or DareArts.org
Top: DCAC board member Beverly Vollat; Fay Davis Edwards
Like us on Facebook!
Mon. – Sat. 10 till 6
The Hot Pink Building at Mile Post 4.5 in Kitty Hawk! 3720 N Croatan Hwy • 252.261.6810 www.misslizzies.com
Fresh Produce From Our Secret Garden $ % & ' ( ) *++ !#! ' , - ' - !" !" #
SUN AND FUN
Outer Banks/Kitty Hawk
1-877-OBX HLTN or 252-261-1290
CALL OR VISIT US ONLINE TO BOOK YOUR FUN TODAY! (252) 441-2151
hiltongardeninnouterbanks.com
RamadaPlazaNagsHead.com
5353 N Virginia Dare Trail • Kitty Hawk NC 27949
1701 S Virginia Dare Trail • Kill Devil Hills NC 27948
Estate & Fine Jewelry
Plan your Wedding us! and Reception with us! Ceremony Venues
Reception Venues
• Aboard the docked Elizabeth II a 16th century representative ship • Pavilion Lawn • Pavilion Stage
• Pavilion lawn and stage • Dockside at the Elizabeth II ship • Inside Mall and Event Room
roanokeisland.com (252) 475-1500
Glenda G G Gies
La Maisonnette French Linens • Val Colbert buttons and pearls Anna Beck • Sweet Romance • Sonoma Lavender • Fleurs Jolies
252.473.4505 Downtown Manteo 252.423.1211
& 7 % -
0 %
Custom Art Handcrafted Jewelry Unusual Accessories Unique Ladies Fashion Most Made In The USA
3URYLGLQJ FDVXDO FKLF LQWHULRUV IRU VHDVLGH OLYLQJ 252-473-3050 www.facebook.com/YOUofmanteo Across the street from the Tranquil House at the Phoenix Shops
www.theurbancottage.com 252-261-6877
Hollywood Meets OBX See the Stars Wearing JBG in our Hollywood Lookbook!
All A ll P Price rice R anges! Ranges!
Worn by Adina Porter
Worn by W Kate Flannery
DESIGNER GOLDSMITHS SINCE 1977
www.jewelrybygail.com MP 10¼ • Gallery Row • 207 E. Driftwood St. in Nags Head
Toll Free: 800-272-9817 • 252-441-5387 Open: Monday thru Saturday 10am to 5pm
LIVING
)GS -RRSZEXMSR
OUTER BANKS MAGAZINE
LIVING
8LSQ,SPMER¸WWIPJ HIWMKRIHLSQI MR (YGO MW LIEZ] SR MRKIRYMX] ERH PMKLX SR XLI )EVXL
WXSV] F] '%8,)6-2) /3>%/ TLSXSKVETLW F] /6-78- 1-(+)88)
8
hom Holian had no choice but to stay in bed: He had just had cancer surgery. So he pulled his drafting table over his lap and resumed designing the energy-efficient house he’d been limited to sketching during snippets of free time over the last several years. Five years later, Holian is cancer-free, and the fantastical, ecogreen house he designed in bed is nearly completed, a testament to his doggedness as much as his creative zeal. The 7,000-square-foot house is tailored to thwart mid-Atlantic coastal conditions, in which winds from the west and north are wicked in winter and sun from the south is harsh in the summer. The design also welcomes cooling summer breezes and the warmth of morning sun in the winter. “There’s a lot happening here,” Holian says, showing off the nearly completed 1,000-square-foot great room with soaring ceilings, eyepopping lighting and bold artwork displayed on angled shapes that emerge as reliefs on the walls. “It’s controlled chaos.”
Above: Portraits of Holian’s wife and daughter by Jesi Pace-Berkeley are focal points in the main living area. Top right: Thom Holian spent years designing his eco-friendly dream home.
OUTER BANKS MAGAZINE
LIVING
Holian, a tall man with a florid Irish face, light-catching blue eyes and a head full of white curls, clearly thought through the organic function of the house. “This house is designed with the weather,” he says. “It’s designed with the wind.” In the winter of 2014-15, he heated 4,400 square feet of the house for $148 a month for electricity. And that’s with 102 undressed windows and glass doors in the house.
“I’m good at taking something, twisting it, tweaking it, re-presenting it so that it looks like something completely different.” What Holian did is divide structured spaces into a series of “boxes” that respond to heat, cold, wind and sun in the most efficient way. Each box can be zoned off with one of six HVAC units when not in use, conserving costs of unneeded heating or cooling. Design elements overlap or complement the others to provide protection or exposure as conditions change with the seasons and time of day. From the street in the west-side Duck neighborhood, the front part of the five-bedroom, five-bathroom house is angled catty-corner to the road, with the main living area facing northeast to take advantage of the winter sun and to protect exposed windows from summer sun. Behind this front part, another section of the house is angled to the southeast to reduce the impact of winter winds. A two-story garage situated on the property’s northwest side has a pitched roof to deflect the winter wind over the main house. The upper level of the garage, an office and game room, is connected to the main house by an elevated library. The covered main entrance is behind the garage in a shaded breezeway facing northeast and southwest. The site plan looks like a stationary whirligig filling most of the lot, which is 38 feet above sea level. “So we’re up in the wind — we catch the wind up here,” Holian says. “It’s kind of a kinetic house because it moves all over the place.” After growing up in Jersey City, N.J., Holian, 62, a graduate of the Pratt Institute in Brooklyn, migrated to the Outer Banks more than 30 years ago and started working in the construction business. Today he is a partner in Carolina Designs Realty in Duck. Nearly 13 years ago he started thinking about designing a house that was energy efficient without depending on the standard engineering of wind, solar and geo-thermal technologies. The Mall of America in Minnesota, which captures body heat to drastically cut winter fuel costs, was the inspiration that set his wheels spinning. Holian wanted a big house where he could raise his big family — he has five children — without using big amounts of electricity. “The idea is, once you get this heated and cooled at this level, it’ll take no energy to keep it that way,” he says. “This is a house people can live in and save a ton of money.” Over months and years, he situated himself on his lot
OUTER BANKS MAGAZINE
Top: Holian carefully positioned the house on the lot with awareness of sunlight and wind directions. Middle: A glass walkway above the living area leads to the master bedroom. Bottom: Holian crafted a mobile coffee table from a railroad luggage cart.
LIVING
with a compass and umbrella, drawing and mapping on graph paper. He took measurements during winter and summer solstices. Holian started building about ďŹ ve and a half years ago. Working with several carpenters, he did much of the framing and trim work. In addition to arranging the sections of the house according to the angle of the sun and the direction of the wind, he put all of the closets and cabinets on the exterior walls to create buffers and insulated with soy-based foam that reduces humidity inside the house. “So when you’re in here in the summertime, 79 degrees is actually comfortable,â€? he says. “That’s hard to believe, isn’t it?â€? The exterior is impressive but not imposing, except for the back porch, which has huge columns like those seen on antebellum Southern mansions. The interior, on the other hand, is like seeing an inside-out version of Holian’s imagination. “What happened is, I designed the house and I didn’t design the interior,â€? he says. “What I did, I put myself inside the house.â€? The living room has gleaming rosewood ooring and
stairs of zebrawood from Africa. A walnut desk is suspended above the oor, hanging on a metal frame from the 22-foot ceiling. A clear glass walkway on the second oor is fenced with silver metal rails, part of which hold platforms for statuary and potted plants. Large sculpted French light ďŹ xtures that look like red and white Medusas hang from the ceiling, framing the room. Paintings of Holian’s wife, Yong, his mother and his children hang on geometric and curved shapes built out from the wall. “I wanted to break the at surface of the wall,â€? he explains, “and have some action.â€? The kitchen has oyster-shell tile from Turkey. The front entrance is made of French porcelain. Marble is used on counters, baseboards and lamp bases. An industrial steel staircase winds up to the walkway. Murals cover the walls in the bedrooms, each designed by the occupant. Children love the house, he says, especially the glass walkway, which adults hesitate to walk on. All of his children’s friends pepper him with “10 million questions.â€? “I think a space like this really inuences children,â€? he says. That inuence is important to him. Surprising inte-
rior accents and the juxtaposition of modern and classical elements reect creative thinking, which Holian wants to impart on his ďŹ ve offspring. “I designed everything to get my kids to see things in a different way,â€? he says. To further this approach, on his desk in the living room he keeps two huge books ďŹ lled with the art of Michelangelo and Leonardo. If his children want something, he has them copy one of the drawings, “not for food or anything, but for things like Busch Gardens.â€? Holian delights in using design touches that foreshadow other elements in the house. For instance, he has a wave cut-out on a hallway wall, hinting at the massive — still incomplete — 1,000-square-foot pool beneath the house. Ultimately, Holian hopes, his house will become a designing tool for building energy-efďŹ cient houses in the region. “I’m good at taking something, twisting it, tweaking it, re-presenting it so that it looks like something completely different,â€? he says. “A lot of times people say, ‘You’ve got to work outside the box.’ I say, ‘You’ve got to work inside the box. We live in boxes.’â€?
OUTER BANKS MAGAZINE
Fashion • Jewelry • Gifts local seafood, meats & vegetables • Award-winning chef Randolph Sprinkle • Affordable Sunday Brunch, lunch and dinner menu • Great selection of micro brews and wine • Lovely view overlooking Colington Creek • Famed desserts prepared by Amanda Wolf
1469 Colington Road, Kill Devil Hills www.thesaltboxcafe.com • 252-255-5594 Directions: Near mile post 7.5 just south of the Wright Brother Memorial, turn right onto Ocean Bay Blvd. Then veer right onto Colington Road. Drive 1.7 miles. SaltBox Cafe is on the left.
For more than 25 years we’ve been helping guests, owners, and clients find an Outer Banks vacation home, for every lifestyle and budget. With nearly 600 vacation rentals located from Corolla to Hatteras Island we make it easy to find your piece of paradise. And with amenities like private pools, hot tubs, and elevators alongside the legendary beaches of the Outer Banks, your time in this idyllic paradise is sure to be nothing short of absolutely perfect. To claim your family’s place on our beautiful island, call us at (800) 458.3830 or visit ResortRealty.com. VA C AT I O N R E N TA L S
R E A L E S TAT E S A L E S
P R O P E RT Y M A NA G E M E N T
Alex & Ani • Trollbeads • Brighton Milepost 11, Nags Head 252.441.4042 • thefrenchdoorobxcom
L ife, L ibert y & the P ursuit of o L e isure.
Visit our NEW LOCATION in Kitty Hawk!
2 LOCATIONS TO BETTER SERVE YOU!
5301 N. Croatan Hwy
5000 S. Croatan Hwy
Kitty Hawk
Nags Head • Outer Banks Mall
252.715.3450
252.480.9200
www.obxfurniture.com
FREE DESIGN CONSULTATION FREE DELIVERY & SET UP
Free 24 Hour Delivery Guaranteed Lowest Prices
MATTRESS
All our beds are manufactured f right g here in North Carolina!
252.441.1497 • outerbanksmattress.com 5000 S. Croatan Hwy • Nags Head, NC Outer Banks Mall • MP14
FOOD
OUTER BANKS MAGAZINE
ADVENTURE FOOD
hen Taylor Aiken of Jeffrey’s Seafood walks in the back door of Ketch 55 Seafood Grill in Avon carrying a waxed cardboard box filled with four spiny dogfish, it’s such a monumental occasion that there’s a crowd in the kitchen to greet him. Though the spiny dogfish — now officially known as cape shark — is caught in abundance by Outer Banks fishermen, this is the first time (that we know of) the species has been delivered to a restaurant door. People around here don’t typically eat this species of shark, but Chef Seth Foutz is about to change that. Foutz expertly sets to the task of breaking down the shark and plotting their preparation, fluidly navigating between the gas stove, the walk-in refrigerator and the fish-cleaning sink. He’s letting
all standing, with permission, around the executive chef’s stove. With an impish head nod and shoulder shrug, Foutz replies, “I’m curious.” A few minutes later he adds, “I wish people wouldn’t get so set on catching a rockfish that they cannot celebrate catching a dogfish. They need to take it home and try it.” Aiken nods. “We are a fishin’ family,” Foutz continues. “All of us. My girlfriend, Teresa, our son, Alexander, and even our dog, Beowulf, and we like to eat what we catch, so I have tried a lot of different types of fish that most people release.” “We do teach our son about releasing fish, too,” he is quick to clarify. “It is important for him to understand that his bragging rights will not sustain our ocean.” Using the entire catch is important to Foutz professionally, too, whether he’s working with a fish, a shark or a crusta-
“Be spontaneous and let your product work for you, and never be afraid to improvise.” me cook along with him, and our goal is to taste and explore the culinary potential of the cape shark. With us are Jeff Aiken, Taylor’s dad and owner of Jeffrey’s Seafood in Hatteras; photographer Daniel Pullen; Outer Banks Magazine editor Molly Harrison; and Ketch 55 owner Jomie Price. Except for Foutz, none of us has ever eaten cape shark on the Outer Banks. Jeff Aiken was the first person to introduce me to the economic benefits of this often-misunderstood local catch. Earlier in the year he explained that the eating was good and the cape shark was abundantly sustainable and already on the radar of local watermen. I had a lot of questions and did a bit of research before we even walked into the kitchen. Apparently, local watermen catch and dealers sell a lot of these sharks, but most local diners have never tasted a bite, and most recreational, and even many commercial, fishermen return them to the water. I wanted to know more about why locals aren’t already eating this local sustainable species, and knew that Foutz and Aiken were the people with whom to explore the mystery. “How do you know about cooking dogfish?” Aiken asks Foutz once we are
cean, and our day in the kitchen is no different. As we talk, he quickly breaks down the shark into fillets and steaks. One of the sharks weighs 7½ pounds whole and yields almost 2½ pounds of meat. He then carries all of the skin, fins, head and remaining scraps to a stockpot and drops them in with a handful of veggies and a few quarts of cold water before lighting the burner. Returning to the cutting board, he cuts a few of the fillets into bite-sized pieces for a quickly marinated ceviche, and we remark that the texture would be perfect for sashimi and sushi. A squeeze of citrus and a bit of sea salt confirm it. As we talk about the higher than expected yield after the shark is cleaned, I remark that the tail steaks look a bit like oxtails, and in no time the aroma of curryinfused shark stock fills the air. Improvisation, baby. Foutz then creates a light yet intensely flavorful shark tail curry. “Be spontaneous and let your product work for you,” he says, “and never be afraid to improvise.” Plenty of leftover curried shark stock is available for future dishes, and he scrapes bits of meat from the cartilage, belly flap and head to save for another day. “Who knows what I will do with it?” he says. “Once I get ready and start cooking,
Above: Kitchen improvisation. Chef Seth Foutz with a cape shark, aka spiny dogfish, at Ketch 55 in Avon.
OUTER BANKS MAGAZINE
FOOD
I have no idea what will happen! That is what keeps it fun and keeps me sustained.” “It can keep us all sustained,” adds Aiken. “Be sure to credit the folks who brought in this meal. Shannon Dunn, a young and talented fisherwoman, and James Caldwell, a crusty ol’ salty dog, caught these dogfish and made a donation. We all understand how important it is to share current ideas about sustainable fishing. This community has a lot of potential with this shark.” n 2014, tons of locally landed cape shark were sold to processors in the Northeast who then re-sold most of the cleaned product for use in shark-fin soups in Asia and for fish-and-chips–type dishes throughout Europe. Here in the United States, the cartilage is marketed in powder form as an anti-inflammatory and is studied in cancer-research laboratories. There is little waste. Intrigued by the notion of fish and chips and desirous for a hot, crispy preparation of the cape shark, Foutz decides on an easy-to-assemble Warm Niçoise Salad topped with pan-fried cape shark, all drizzled with a lemony brown butter sauce. Like other sharks, spiny dogfish have a skeleton made of cartilage instead of bone. When properly handled, cape shark fillets are lean, mild and firm with a slightly sweet flavor. They are not flaky, like their cousins the mako or black tip. From a marketing perspective, they have the advantage of being a truly boneless protein, a boon for chefs. Marketing was the reason for the name change from spiny dogfish to cape shark. Since the 1980s, fishery-industry leaders have acknowledged that the major impediment in getting spiny dogfish to the table has been the name, not the flavor. Consumers did not respond well to eating food they associated with a family pet. To counter this negative perception, the seafood industry petitioned the FDA, which recently authorized the more consumer-friendly name cape shark. Local watermen, fish houses and distributors are now hoping to capitalize on the relatively high quotas and potential increase in market demand. According to NOAA’s Fishwatch, cape shark was classified as overfished in 1998, and fishery managers implemented strict regulations to rebuild the stock. Today the shark is classified as sustainable, and in the winter and early spring cape shark school near the deep waters along the continental shelf and are readily available for local watermen to catch. Because a fishery manages it, confusion often occurs about whether the spiny dogfish is a fish or a shark. Atlantic spiny dogfish (Squalus
OUTER BANKS MAGAZINE
acanthias) are really sharks, and they are plentiful from North Carolina to Nova Scotia and are managed by heavily regulated fisheries. They weigh, on average, 8 to 10 pounds, and are grayish brown on top with subtle white spots, a white belly and a body shape similar to other sharks with a slightly rounded, pointy snout. They have two sharp dorsal fins, each with a venom-filled spine that can leave a human hand stinging. They do not have sharp, pointy teeth like most sharks; theirs are smaller and almost flat. Some locals have eaten cape shark for years, while many others have caught and released them because they had no idea how to prepare them for eating. “People talk a lot about eating sustainable seafood,” Aiken says, “but they are not sure how that applies to what is on the menu or at the fish market or even at the end of their rod. Consumers forget that fish have seasons, too. “People also like to order dishes that are familiar, so there is an education that has to occur. If my waiter says cape shark is mild, with a soft texture like thick flounder, I’ll try it.” Aiken says that the easiest way to get consumers to try a new seafood is if it comes at the recommendation of their favorite chef. “They already have a trust level,” he says. “If they like it, then they’ll feel more confident buying it in a market and cooking it in their own kitchens.” “And if people ask for it, I am more likely to cook it,” Foutz says as he sets three plates down on the table for us to sample. We all agree, the cape shark ceviche is outstanding. Delicate and bright, the mildness of the shark is immediately apparent. Foutz reminds us, “When you clean a whole fish, ceviche is great way to use small scraps of meat, and this shark was no different.” Eye-rolling and moans begin when we all start in on the shark-tail curry. The grilled steaks are held firmly together by a bit of cartilage only until the meat is gently pulled away with a fork. Delicate and mild, the shark almost melts in our mouths. The curry is complex, and a tiny bit of spice enhances the sweetness without overpowering the delicate flavor. As we taste the third dish, we all immediately understand the allure of the cape shark for fish and chips. The mild, slightly sweet taste is phenomenal. Paired with a warm romaine salad, the crispy-edged meat easily breaks apart with a fork while retaining enough firmness to carry it all the way to our mouths. “I would definitely order this in a restaurant,” says Pullen as he alternates between tasting and shooting photographs. “Me, too,” says Price, “and I never imagined saying that!”
Top: left to right, Seafood dealer Jeff Aiken, writer Amy Gaw and Chef Foutz admiring a shark stock. Middle: A quick sauté to re-warm grilled shark steaks in the curry sauce. Bottom: Pan-fried chunks of cape shark top a warm niçoise salad.
Cape shark is incredibly versatile and mild and can best be compared to a thick flounder for its soft texture and to tilefish for its subtle sweetness. Do not confuse cape shark with mako or black tip. Depending on your service ware and style, these recipes will create an elegant or casual meal for two utilizing a single cape shark; you can easily double or triple them. Our test shark weighed about 7.5 pounds and yielded almost 2.5 pounds of fillets and steaks. — Amy Gaw
Juice of 2 fresh limes 1 tablespoon fresh cilantro, chopped 2 green onions, chopped 1 medium tomato, chopped 2 tablespoons good tequila ½ jalapeno, seeds removed and chopped ½ ounce sweet Thai chili sauce 1 ounce chopped cashews Sea salt and cracked black pepper 8 ounce cape shark fillets, cut into bite-sized pieces
Prepare the Shark 8 ounce fillets of cape shark ½ cup finely milled, heirloom cornmeal ½ cup all-purpose flour 1 teaspoon seafood seasoning Sea salt and cracked black pepper ¼ cup olive oil-grapeseed oil blend Eggwash, 1 egg + 1 teaspoon milk, whisked Preheat oven to 400° F. Lightly season fillets with sea salt and pepper. Combine cornmeal, flour and seafood seasoning in a shallow bowl. Using the dry-wet-dry method, dredge the shark in the cornmeal/flour mixture then into egg wash and then back into the dry ingredients. In an oven-proof pan over mediumhigh heat, add 1 to 2 teaspoons of olive oil blend and then the coated shark. Fry on one side for 2 minutes until golden brown, flip gently and finish in oven for 4 to 5 minutes. Do not overload in the pan and use just enough oil to pan fry not deep fry. If your pan looks dry when you flip, add just a little more oil.
Mix the first 8 ingredients to form a marinade. Add fish, a touch of sea salt and a grind of pepper. Gently combine. Chill the ceviche in refrigerator for at least an hour, or as long as overnight. Serve on local greens with tortilla chips.
Make the Warm Salad ¼ pound pork belly, diced 1 head romaine lettuce, cut in half lengthwise, lightly grilled, cooled and chopped 6 small skin-on new potatoes, boiled until tender, cut into quarters 8 stalks asparagus, bite size 1 hard-boiled egg, chopped 8 cherry tomatoes, halved 12 black olives, pitted (optional) Handful of chopped basil 1/8 cup unsalted butter Juice of half a lemon In a medium-size sauté pan, fry the pork belly until crisp and the fat is rendered. Add chopped potatoes and toss (or stir) to coat potatoes. After 2 or 3 minutes, add the hardboiled egg and asparagus and toss to combine. Finish with tomatoes, olives and basil. Remove fish from pan and let rest for a few minutes. Return the fish pan to a medium-hot flame and add butter and lightly brown. Watch it so it does not burn. Add lemon and sea salt and cracked black pepper to taste. Portion hot salad into two bowls, top each with half the fish and drizzle brown butter over everything right before service.
Cape shark tail steaks, approximately 4 to 6, skin removed 1 cup snow peas, cut on bias 1 cup shiitake mushrooms 2 tablespoons sesame oil 10 cherry tomatoes Shark scraps 2 quarts cold water 1 white onion, chopped 2 stalks of celery 2 bay leaves 1 tablespoon seafood seasoning 2 tablespoons Thai red curry paste 2 green onions Jalapeno 1 tablespoon sweet Thai chili Lime Sea salt and cracked black pepper Chopped cilantro for garnish 1 cup of homemade fish stock, hot Rice noodles, cooked Make Stock After removing the insides of the cape shark, use all the remaining scraps for the stock. Yes, that includes the head, the skin, the cartilage, the fins and the tail. Add to a large stockpot along with cold water, white onion, celery, bay leaves and seafood seasoning. Bring to boil, reduce heat to medium, simmer for at least 30 minutes and then add Thai red curry paste, green onions and jalapeno. Remove from heat and strain. Note: Stock keeps for several days in the refrigerator and for several months in the freezer.
Marinate the Shark Tail Steaks 1 clove garlic, minced 1 green onion, minced 3 tablespoons good olive oil 1 teaspoon seafood seasoning Juice of half a lime Combine ingredients to create a marinade. Add the shark tail steaks and marinate in the refrigerator for at least an hour or up to overnight. They will look like white oxtails. About 30 minutes before service, fire up the grill and place the shark on a hot, wellseasoned part of the grill. Turning occasionally, cook for at least 10 minutes. The meat near the cartilage will turn opaque, and the outside should have nice grill marks. Set the fish aside to rest while you finish the dish. Bring It Together In a hot sauté pan, heat sesame oil to just hot then add shiitake mushrooms, toss and cook for 2 minutes. Add tomatoes, snow peas and cilantro and sauté for another minute on high heat. Add half of fish curry stock and a smidge of sweet Thai chili. Toss and heat for another minute. Finish with a squeeze of fresh lime, a pinch of sea salt and a grind of cracked black pepper to taste. Just before serving, gently place grilled shark steaks into the sauté pan to reheat and to coat with sauce. In two bowls, place a bed of rice noodles and top each with half of the remaining curry stock. Top with veggies and then shark. Finish with chopped cilantro.
OUTER BANKS MAGAZINE
THE OUTER BANKS’ ORIGINAL TIKI BAR Celebrating Our 20th Year! fishbonesrawbar.com • 252.261.69911 s, Located Scarborough Lane Shoppes, 1171 Duck Road, Duck NC 27949 Lunch and Dinner Dailyy DINE-IN OR OUT! TAKE-O
Serving Breakfast, Lunch And Dinner Daily Bringing you the finest in fresh local seafood, steaks, Bri pastas, and more with a Caribbean flair.
fishbonessunsetgrille.com SOUNDFRONT IN DUCK
Enjoy our prime location for getting on the water with our waverunners, kayaks, paddleboards and pontoon boats!
252.261.1839 www.sunsetgrillewatersports.com
ZSWKUKVG TV ဝ KOGNGUU TGCUWTGU (VWDWH -HZHOU\ á – $QWLTXHV á – &ROOHFWLEOHV
(PHUDOG 5LQJ
'LVQH\ 6WXGLRV 0RUULV
amity /DWKDP
:DOO
5RPHFNL
6($6,'( $57 *$//(5< photo: Ariana Clare Photography â&#x20AC;˘ arianaclare.com
9LUJLQLD 'DUH 7UDLO 1DJV +HDG 1&
Ĺ&#x2DC; ZZZ VHDVLGHDUW FRP Ĺ&#x2DC; 2SHQ <HDU 5RXQG
Surprising Selection of Gifts & Decor! ManteO, nC
Collectibles â&#x20AC;˘ Nautical Mugs â&#x20AC;˘ Nutcrackers â&#x20AC;˘ Pottery Seashell Candles â&#x20AC;˘ Lighthouse Models â&#x20AC;˘ Fine Crafts Gifts â&#x20AC;˘ Paintings â&#x20AC;˘ Decoys â&#x20AC;˘ Home Decor â&#x20AC;˘ Glittering Trees Candy Shoppe â&#x20AC;˘ Thousands of Unique Christmas Ornaments
OVER 28,000 SQUARE FEET OF FUN! 0LC MD "KCPGA?Â&#x201C;Q QR :C?P 3MSLB : )?JJMUCCL 4FMNQ
Hwy. 64 â&#x20AC;˘ M o â&#x20AC;˘ Ro ok Isl d â&#x20AC;˘ 252.473.2838 â&#x20AC;˘ C ll For Hours â&#x20AC;˘ www.Ou rB ksChris m s.com B k m
On the way to the NC Aquarium, Festival Park & The Lost Colony!
ESSAY
OUTER BANKS MAGAZINE
ADVENTURE ESSAY
s I whiz down Highway 12, I imagine that I am in a glass room with wheels. I am happy because there is so much light, and the views are spectacular. Every time of day, every curve or long stretch of people-less land, even the towns and villages alive and buzzing with lights and commerce, thrill me. In my love of the coastal highway, Iâ&#x20AC;&#x2122;m not alone. Folks have been writing about this fondness for decades. Today, even with the sand now hardened into asphalt from Corolla, the highwayâ&#x20AC;&#x2122;s northern terminus, through Ocracoke and beyond to its southern terminus in Down East Carteret County, it still has an unmistakable pull. For more than a year I drove weekly from Whalebone Junction in Nags Head to the end of Hatteras Island where the road ends and the ferry heads on to Ocracoke Island. Despite the long ride ďŹ ve days a week, it was a treasured time ďŹ lled with adventure, solitude, dreams and beauty. I came to know the road and see it like a diamond, reďŹ&#x201A;ecting light and many facets of life. The light at the coast, whether cloudy or brilliant, bounces off the water and sand and highlights subtle coastal colors. It ďŹ lls my being and was my companion while I traveled across an isolated land. I missed the drive and what it gave me after I relocated to the island. My day gained in hours, but the forced down time disappeared. During my driving odyssey, at least once a week I pulled off the road to go shelling before arriving home, making sure to keep two wheels planted ďŹ rmly on the blacktop. My footsteps led me to what once was one of two passageways for vehicles on Hatteras Is-
land before heavy equipment moved in and replaced sandy tracks with tar. People would ride what they called â&#x20AC;&#x153;the wash,â&#x20AC;? keeping two wheels at the edge of the surf and two on the hard-packed sand. Or they would take the â&#x20AC;?innerâ&#x20AC;? road farther from the sea, also called Highway 101, named after seemingly 101 vehicle tracks in which to drive. Locals knew to deďŹ&#x201A;ate their tires to 14 pounds and stay in the tracks to avoid getting stuck. I never got stuck driving Highway 12. In fact, the journey loosened me creatively. I recorded essays on life and love and even made up a silly song to the tune of â&#x20AC;&#x153;The Twelve Days of Christmas,â&#x20AC;? inserting the visions I saw along the roadway from January through December including ďŹ ve surfer boys, four leaping deer, three smashed snakes, two bounding rabbits and an osprey ďŹ&#x201A;ying overhead. These creative bursts were part of the drive inspired by the solitude, environment and mesmerizing encounters. For the road was not just about getting to a destination. It was an experience. There were early mornings when the swaying roadside scrub and dune grasses unleashed memories of the past. I pondered old relationships and the days of motherhood. Leaping frogs jumping after dark in the rain, sure to catch under a wheel, provoked thoughts of mortality, as did the lifeless
OUTER BANKS MAGAZINE
ESSAY
bodies of seagulls, unwary rabbits and deer. The wetlands to the west sparked a sense of mystery, the colors changing with the season and time of day. “What’s in there?” I wondered. I imagined putting on hip waders and skulking through the marsh, but then put the vision away for fear of disrupting the tiniest of private life. “There’s an entire universe thriving out there,” I thought. Its possibilities refreshed me on days when life seemed to come in largely predictable doses. Warm weather brought out people who parked along the road and climbed atop dunes in search of the sea. I wanted to shout out, “There are safer ways of getting to the beach!” I wondered why there weren’t signs everywhere saying as much. Then I figured that the warnings would probably just blow away on a stiff wind. Part of me secretly enjoyed seeing people scrambling across the majestic sand mountains because I knew how they would feel once they arrived. Their anticipation was palpable, penetrating my glass and metal vehicle. I knew though, sadly, that the traffic would wear down the dune, and the sea would have even greater opportunity to upset the coastal lifeline of Highway 12. And upset it did during nor’easters, hurricanes and strong blows. The visions from my glass room were amazing. An evening sand storm, blinding, transported me to a desert landscape, as I desperately tried to keep my tires on the asphalt. One afternoon I left work too late to escape flooding and drove for miles through an endless body of water, the sound and sea merging, covering tar, brush and sandy land alike. The next day I had flashbacks, for my mind refused to process the image of driving an automobile through an ocean. I can still see my favorite roadside dunes when the wind was blowing from the east, pushing the sand up in delicate spirals as if the mountains were smoking cigarettes. The wind coursed down these gritty, well-meaning barriers, the sand unionizing into rushing streams that would then release into puffs of dust. Nighttime was mystical yet tricky. Headlights picked up the glowing eyes of creatures moving in and out of the scrub and silhouetted deer bounding in front of the moving car. Moonlight could make the black tar appear wet, and I pumped breaks to avoid an imaginary lake. Yet
OUTER BANKS MAGAZINE
on moonless nights, I could tool along the lonely highway and suddenly come upon sections of flooded road hidden in the blackness, dangerous pools waiting to steer me against my will. The evening approach to a town felt celebratory as out of darkness welcoming lights appeared on the horizon or around a bend. In towns, especially where the land is but a finger of sand bisected by the road, the highway’s importance, its purpose, stands out. Homes and businesses seem to crowd up close, looking down protectively upon the only way in and the only
early ’60s, chest-high mounds of sand were moved off the road with heavy equipment, according to one old-timer. This takeover by sand and sea places a veneer atop civilization. Life slows as we await passage. At times, the elements bring us to our knees, and, ironically, we are forced to start anew, crawling like amphibians from the sea. From this vulnerable highway I and others have seen sights no one should witness — houses being swallowed up by pounding waves, businesses destroyed, water spouts spinning overhead
“Like a scrapbook flung into the wind — its pages flipping, flipping — the scenic byway provides passage between yesterday and today.” way out. This tenuous strip, vulnerable to sea, sound, wind and wave, can carry many to experience vacation joys and also be a worthy escape route for those fleeing the harsh realities of coastal living. The road leads locals off island to doctors and other services not available here and also leads them home, to work, food and family. The role it plays in everyday life creates an attachment to what is only asphalt and a few stripes of paint. While this manmade surface can offer strong resistance to metal, glass, flesh and bone, it is no match for the elements that can smother or crumble it like dry cake. Over decades I have lived and worked along the beach road in Kitty Hawk, Kill Devil Hills, Nags Head and down Hatteras way. Hotspots have always existed here and there where flooding is likely to drown the road during storms. On multiple occasions hurricanes have even severed the highway and Hatteras Island in two. I remember walking with my daughter down the abandoned road to the breach caused by Hurricane Isabel. Huge chunks of asphalt lay uprooted. Water coursed through the new inlet with a fresh, primal power. History and vintage photographs reveal how water and wind tore up the asphalt not long after Highway 12 was laid down north of the Bonner Bridge. During the Ash Wednesday Storm in the
and structures burning to cinders. These sights are offset by upbeat life that ebbs and flows along the 120-mile corridor. Whether the road is crowded or traffic free, the scenic byway leads to a slower pace. Cars pause as families, laden with all the accoutrements for a relaxing day at the beach, cross the blacktop to the ocean. These beachy visions — surfers alongside the road changing in and out of wetsuits, bicyclers weaving across the highway, teetering with surfboards in tow, and kiteboarders with colorful kites flitting across the sound — bring a smile, for travelers know that soon, they too will be enjoying down time. From Kitty Hawk to Nags Head, folks refer to Highway 12 as the Beach Road. It’s almost as if it is understood that the road’s main reason for being is to provide passageway to the ocean. I’ve carried my son, a tender-footed toddler, across the heated tar from the beach to keep his precious feet from burning. My newborn daughter, swaddled tightly, made her first journey across the road, held tight in my arms, pulled by the sound of the waves. The comings and goings of people and structures along the road are constant reminders of the changeable nature of life. Yet the tearing down and building up attached to the road lend character to the hardscrabble. It includes a comforting sense of the past with vintage cottages mixed in with modern buildings.
And what is new quickly undergoes a weathering welcome by the elements. These constant changes add pages to the road’s memory book. I wonder how often has she been swept free of sand, mopped with saltwater and repaired like carefully kept flooring? The manmade strip of black reminds me of my place in the universe. I look up and at once the car becomes a seat in an amphitheater, as driving any time of day or night in a flat land offers views of big skies filled with magnificent clouds and quickly moving weather fronts, sunrises to the east and sunsets to the west and rainbows, shooting comets and twinkling planets. Waterfowl form V-shaped patterns flying across the island sky. Sound and scent also perfume our daily drives along this dribble of tar, as one historian called Highway 12. Breathe in a mix of hot asphalt and briny water, old fish and the tantalizing aroma of summer barbecues and roadside restaurants. Of course, there is the sound of wind and waves. Laughter and snippets of conversation caught on a breeze fly through a rolled-down car window as we slowly move down the road. I’ve noticed strange things occurring from my glass chariot. Time evaporates like water on hot pavement. Views of the past merge with views of today. Stretches once uninhabited appear in my mind’s eye where buildings now stand. The ghosts of old businesses and cottages haunt the road. Just as St. Patrick’s Day floats roll annually down Highway 12, I clearly see my 30-something son as a Cub Scout again marching with his friends atop a festive beach road. Suddenly I am in my 20s, roller skating across the empty highway. Where dunes now block the view of the sea, they magically flatten to provide a continuous ocean view as once was present from Corolla to Hatteras. Like a scrapbook flung into the wind — its pages flipping, flipping — the scenic byway provides passage between yesterday and today. For its travelers know this highway can revert at any moment to a sandy stretch of tracks, a puff of sand, an inlet or an ocean. I cherish our beach road, our Highway 12. As a writer long ago noted, how can it not be a special road, for it leads to a special place? For me and my glass ride, it provides a full-body experience.
FEATURE
OUTER BANKS MAGAZINE
FEATURE
Left: As in the Outer Banks of yesteryear, wild horses roam freely through the neighborhoods of Carova.
OUTER BANKS MAGAZINE
FEATURE
OUTER BANKS MAGAZINE
Above: Self-sufficient and independent, Marlene Slate is the epitome of a Carova local. Below: A gannet in the roadway? That’s not unusual in Carova.
FEATURE
Scenes from the Wild West of the Outer Banks. Top left: Carova Volunteer Fire Department, the hub of the community. Bottom right: Wash Woods Life-Saving Station, now restored and used as a real estate ofďŹ ce.
OUTER BANKS MAGAZINE
What vacations are made for...
The Wright Brothers David McCullough $30 Limited Edition Signed Copies Available Two-time Pulitzer Prize winner, David McCullough, tells the dramatic story-behind-the-story of the courageous brothers who taught the world how to fly: Wilbur and Orville Wright.
! """ !
HISTORIC VILLAGE COROLLA
SCARBOROUGH FAIRE DUCK
MP 4.5 BYPASS KITTY HAWK
252-453-2292
252-261-8981
252-255-5590
islandbooksobx.com â&#x20AC;˘ islandbksobx@yahoo.com
Outer Banks
â?&#x2013; Outdoor Outdoor Furniture Furniture â?&#x2013; Home Home A ccents Accents â?&#x2013; Beach Fashion â?&#x2013; Unique Coastal Gifts
The Cottage Shop Duck l 252.261.8121 â&#x20AC;˘ Nags Head l 252.441.2522 Corolla l 252.453.3525 l www.cottageshop.com
Like Us on Facebook!
W
V
86. <.. *55 "1*5.1.*- 1*< =8 8//.;
DV G
Health and Awareness Cook Books
Sea Stories Fishing
Journals
Young Adult
PULITZER PRIZE WINNING AUTHOR
RI
ODQ
Outer Banks Note Cards
Birthday Cards
James M. McPherson SH +DWWH &D U
,V
Southern Literature
Non-Fiction Adventure
LUL
Contemporary Literature
6S
Bestseller Non-Fiction
Hardback Bestsellers
Nature Guides
Childrenâ&#x20AC;&#x2122;s Picture ture Books
Outer Banks History
The Union & Confederate Navies, 1861-1865
7RXU WKH Ã&#x20AC;YH VWRU\ VTXDUH IRRW KRPH RI 0U 0UV (GZDUG &ROOLQJV .QLJKW -U 7KH EXLOGLQJ LV DQ H[FHSWLRQDO H[DPSOH RI WKH EHDXWLIXO $UW 1RXYHDX VW\OH RI DUFKLWHFWXUH
Buxton Village Books
:KDOHKHDG :HGQHVGD\V
6HW LQ +LVWRULF &RUROOD 3DUN ZLWK RYHU DFUHV WR H[SORUH :KDOHKHDG RIIHUV IXQ IRU WKH ZKROH IDPLO\ &KRRVH IURP D YDULHW\ RI &KLOGUHQ·V 3URJUDPV +RXVH 7RXUV 3DUN 3URJUDPV
0D\ 6HSWHPEHU IURP SP SP (QMR\ OLYH PXVLF NLGV· DFWLYLWLHV ZLQH EHHU JDPHV DQG PRUH DOO ZLWK WKH EUHDWKWDNLQJ &XUULWXFN 6RXQG DV \RXU EDFNGURS
WE SHIP! Call us or go to www.buxtonvillagebooks.com g &OXE 5RDG _ 5W 1RUWK _ &RUROOD 1& _ ZZZ 9LVLW:KDOHKHDG FRP
OUTER BANKS MAGAZINE
Photo by Julie Dreelin. Clothing and jewelry by Amity. Hair by Alicia Arranz. Makeup by Kelly Ives.
Above: Local sea scallops sizzling in brown butter at Owensâ&#x20AC;&#x2122; Restaurant.
OUTER BANKS MAGAZINE
Owners Jennifer Lambertz and Chef Joe Panaras artfully present a red salad without a tomato. Roasted beets, ginger, star anise and an effervescent champagne vinaigrette dress this seasonal salad of young local salad leaves, ripe strawberries, bitter radishes and crunchy pistachios. A sprinkle of Greek feta contributes a piquant profile and creamy dimension. The menu is here is seasonal, clever and locally inspired. Urban Kitchen does not take reservations; arrive before you are really hungry. It will be worth the wait. UrbanKitchenOBX.com
Carolina shrimp are gently poached in Tabasco sauce and butter and served with a bit of Windhaven sausage, heirloom grits, local greens and benne seeds in this elegant presentation. “The tiny bit of vinegar in the hot sauce adds an extra snap to the fresh, local shrimp we get all year long from Ross Seafood,” says chef and owner Sam McGann. The combination of slightly spicy shrimp and creamy, ground grits is a simple yet refined interpretation of a beloved Southern coastal favorite. Enjoy it with a classic cocktail at the bar or with a glass of wine in an intimate booth. TheBluePoint.com
OUTER BANKS MAGAZINE
Beachside dining is absolutely what you get with every meal at the Bistro at the Sea Ranch Motel, whether eating inside or out. Chef John Romm has pared down his menu this year to include walk-up beach favorites like fried shrimp and other easy-to-eat carry-out items perfect to accompany sandy toes and beach blankets. He also offers imaginative, locally inspired specials daily, like this chili-glazed mahi with crispy fried oysters, chipotle-roasted pommes frites and a spinach, mushroom and pepper wilt. Have a late dinner and enjoy your dessert under the stars. SeaRanchResort.com
Strawberries in the barbecue sauce is a natural combination for local chef Wes Stepp, a food and fitness expert. “Tastefully fit” is what he calls his cooking style and how he serves his meals, which are healthy and full of flavor. This dish features just-caught rockfish and N.C. grits with collard and cabbage egg rolls. Every forkful zings when complemented by the sweet and vinegary barbecue sauce and a bit of fresh goat cheese. The dining room has recently been revamped, and Chef Stepp is always cooking up something new. Stop by for lunch or dinner. RedSkyCafe.com
OUTER BANKS MAGAZINE
Executive Chef Renee Waddington Barritt performs her magic with a bounty of fresh, local seafood and veggies. But sometimes I just crave pizza, and the wood-burning oven crew at Black Pelican gets it right every time. The menu offers a dozen topping combinations, but I admit, I like mine with just cheese. They have the cheesiest four-cheese pie that I like to order a little extra crispy. Thatâ&#x20AC;&#x2122;s it. A simple pleasure. BlackPelican.com
Since opening this sassy little diner on the beach road, chef and owner Bill Tucker has often featured fresh local catch on an Asianinspired noodle cake, with a creative topping and a ladle of beurre blanc. This day, he served it with an avocado-corn salsa and kept our expectations high. Really. Swoon. Whatever type of seafood he uses, however he accompanies it, order it when you see a variation of this dish on the chalkboard menu. TheKillDevilGrill.com
OUTER BANKS MAGAZINE
When a pub atmosphere is on tap, I often find myself at Red Drum. Raw and steamed seafood, as well as a full-service menu, are available at the welcoming and comfortable bar or in casual wooden booths. Low-key is what draws me in, and this fresh-catch special by kitchen team chef-owner Craig Erikson and Travis Markham is just my style. Energizing and delicious, this entree features spicy local tuna layered with crispy flour tortillas, creamy guacamole, a bit of mesclun salad and pico de gallo. Multiple craft brews are on tap to accompany everything on the menu. RedDrumTaphouse.com
You can always count on Tortuga’s to have a salad special chocked full of protein every single day. Fresh local tuna on a simple green salad with a sesame oil and rice wine vinaigrette is a power meal for me. In this salad, chef and owner Richard Welch added a few slices of fresh pineapple and a simple sauté of wild mushrooms and peppers and called it Salad du Jour. Thank goodness for simple pleasures. P.S. They expanded and have more seating this year. TortugasLie.com
OUTER BANKS MAGAZINE
When white tablecloths are what we crave, we head to Owens’ for a sampling of old-school charm. Vintage mixes with modern in both the dining room and the kitchen. Fresh fish, jumbo lump crab and sweet local shrimp are some of my favorites. Enjoying fresh, local, jumbo lump crab meat is a rite of season, and Chef Steve Bogus and his team serve their version with a slice of lemon and drawn butter upon request. Understated and luxurious, the sweet local crab meat is served chilled and unadorned. OwensRestaurant.com
If you couldn’t tell by now, I do love to eat fish and I like to keep it simple. I even like to eat it raw. At Haole’s in Avon, you can find sushi made from all sorts of local seafood. As supporters of global, sustainable fishing practices, owners Jessica Kelmer and Brian Harris also share sushi-grade tuna from their watermen pals in Hawaii. Try this deep red poke gently tossed with sesame oil and citrus, topped with a sprinkling of sesame seeds and served with a bit of seaweed salad and wonton chips. I like to eat one there and get one to take home for breakfast the next day. Yes, you read that right. Facebook: Haole’s Sushi and Sake Bar
OUTER BANKS MAGAZINE
Brazilian inspired, this creamy dish is loaded with locally caught shrimp and a generous amount of jumbo lump blue crab. A touch of chipotle pepper adds to the complexity without overwhelming the delicate sweetness of the seafood. Already the best-selling item on the menu, this dish highlights the well-orchestrated talent of the team at Dinky’s, led by Chef Dwight Callahan. Everything on the menu is good, but it is hard to beat this combination of locally caught seafood with perfectly cooked risotto, especially if you have a table by the window overlooking the marina and Pamlico Sound. VillageMarinaHatteras.com
When on Ocracoke, try to have a least one meal at the quirky little taco truck in the parking lot of the Variety Store; keep in mind that this is a great graband-go spot for lunch on the ferry. Eduardo uses only local seafood ingredients and keeps all his dishes bright, clean and flavorful. You can take your meal with you or enjoy it on one of his many picnic tables under shade trees. Homemade tortillas were the bases for our shrimp tostadas topped with a tasty and slightly spicy mango salsa. Mahi was the fish in our tacos, made with soft flour tortillas. No matter what is ordered, we lustily finished every bite. Facebook: Eduardo’s Taco Stand
OUTER BANKS MAGAZINE
THE OUTER BANKS ONLY
2 . #; ':2.14' 5*12 4'.#: 5 6#;
+ 7 d
Reconnect with nature by strolling along the Duck Boardwalk, walk our business district with stores, galleries, and eateries, enjoy live programming at the Town Park with free concerts, yoga, interactive theater and more.
Open Daily â&#x20AC;˘ Lunch & Dinner Visit our Oceanview Lounge 7DNH RXW ZLQGRZ DQG SLFQLF WDEOHV RSHQ LQ VHDVRQ 9,6$ $0(; 0DVWHU&DUG 'LVFRYHU 'LQHUĹ&#x2018;V &OXE $OO $%& 3HUPLWV Ĺ&#x2DC; &DUU\ 2XW $YDLODEOH
awfularthursobx.com
â&#x20AC;˘
252.441.5955
Kill Devil Hills â&#x20AC;˘ MP 6 â&#x20AC;˘ Beach Road â&#x20AC;˘ Across From Avalon Pier
# . m
Sunglasses
Fashion Tops
Fashion Jewlery
Handbags
townofduck.com Town of Duck
DuckOBX
Events & Information: 252.255.1286
SAVE THE DATE
10.11.15
3LFN XS \RXU IDYRULWH $ZIXO $UWKXUĹ?V ORJR DSSDUHO UHVRUW ZHDU IDVKLRQ MHZHOU\ FRDVWDO GHFRU JRXUPHW VQDFNV EHDFK WR\V JURFHULHV JLIW FDUGV EHHU ZLQH
For a shopping guide and information on special events held by Duck Village Merchants, visit doducknc.com.
9TH ANNUAL
DUCKJAZZ.COM
Flip Flops
OUR WORLD FAMOUS
T-shirts and sweatshirts
Leggings
awfularthursobx.com 252.449.2220
lunch·dinner·drinks·sunsets all year
Oceanfront efficiencies | Oceanside rooms Westside courtyard | Westside rooms and an apartment Walking distance to: Jennette’s Pier – NC Aquarium – Cahoons Grocery Owens’ Restaurant – Tanger Outlet Mall
In the center of it all: Festival Park – Lost Colony – Bodie Lighthouse Hatteras Lighthouse – Jockey’s Ridge – Nags Head Gold Links
Owens’ Motel
7115 S. Virginia Dare Trail, Nags Head, NC 252.441.6361 owensmotel.com
visit our outdoor bar open in-season overlooking the currituck sound from the waterfront shops in duck
thebluepoint.com · 252.261.8090 ·
Mulligan’s Pri vat e Chef s Kick back and relax, let us bring our chefs to you! Simply skip the hassle of long waits, crowded restaurants & split parties with our personal chef services. Contact us
Catering & Pick-Up Picnics Available
TODAY to get your menu started!
Tender pulled barbeque that began with an idea, and has since become a legend! Taste for yourself...
We can customize a special menu tailored to your budget and preferences
4005 S Croatan Hwy – Nags Head, NC Milepost 13 – Across from Jockey’s Ridge
(252) (2 52 ) 480-200 480- 2 00 0
252-441-6803 www.pigman.com
With our catering truck, our professionally trained chefs can bring you a unique dining experience without having to leave the comfort of your home or rental.
Milepost 9.5 KILL DEVIL HILLS
Serving groups of 10 or more!
w w w.m u l l i g aann so b x.c o m
Mojitos are making a comeback, and they’re even better with a complement of salty air at Nags Head Pier. You can get an Orange Crush with fresh-squeezed orange elsewhere, but the signature flaked ice makes the one at Mulligan’s in Nags Head extra invigorating. The Naughty Mule’s muddled jalapeno and cayenne pepper will give you a swift kick in the sinuses — a good thing — at Turner’s High Moon Bar in Avon. Start the day off with The Green One (pineapple, banana, spinach and coconut water) at Farmdog Surf School in Nags Head, and you’ll have enough energy for a surf lesson too. John Kirchmeier, owner of Bonzer Shack in Kill Devil Hills, brought the Bushwhacker to the beach at his former restaurant, Quagmire’s. The original recipe, a potent, adult milkshake with Bailey’s, Kahlua, creme de cacoa and rum, can be found at this beach road surf shack. Roadside Coffee, a fired-up blend of coffee, Godiva chocolate, amaretto, caramelized cinnamon and cream, is as fun to watch being made as it is to drink at Roadside Bar and Grill in Duck. To chew or not to chew? That is the question with the Kill Devil Cocktail, Awful Arthur’s version of the oyster shooter containing draft beer, a raw oyster, cocktail sauce and hot sauce. Find this one in Kill Devil Hills. The blended milkshakes at John’s Drive-in in Kitty Hawk are so thick you’ll need that extra-wide straw to slurp them down. We dare you to finish one with a fried dolphin boat. Beer is in order at Howard’s Pub in Ocracoke, where there are 24 on tap and nearly 200 bottled, including a huge selection of North Carolina brews. Buddhalicious in Corolla is reviving craft cocktails. We suggest this timeless aperitif, the Classic Negroni with Death’s Door gin, Campari, vermouth and lemon peel. Civilized and sophisticated, the Rosy Cheeks is the signature martini at Ocean Boulevard in Kitty Hawk. Bar manager Dennis Day shook up this mix of citron vodka, house-made rosemary-infused simple syrup and fresh lemon juice. Hair of the dog is an understatement with the Meaty Mary, a spicy Bloody Mary stuffed with shrimp and bacon at the Jolly Roger in Kill Devil Hills.
OUTER BANKS MAGAZINE
Above: Mixologists Will Minard and Jeff Miller are serious about crafting cocktails at Buddhalicious in Corolla.
Photo by Daniel Pullen
OUTER BANKS MAGAZINE
Now Open in 2 Locations
High Quality, Affordable Home Decor, Art and Gifts ~ Unique Beach Decor ~ Handmade Reclaimed Wood Furniture ~ Accent Furniture ~ Outdoor Rocking Chairs ~ Original Art By Over 70 Local Artists ~ Linens, Dishes, Jewelry, Scarves, Gifts ~ And More
5385 N. Virginia Dare Trail Southern Shores (252) 715-4454
facebook: beachhousedreams www.riricreations.etsy.com
4711 S. Croatan Highway Nags Head (252) 715-4454
685)%2$5' 683 6$/(6 5(17$/6 0(16 :20(16 .,'6 685) $33$5(/ +8*( 6:,0:($5 6(/(&7,21 )227:($5 $&&(6625,(6
PHONE:
126 7 1 4 4 2 5 2 737 4 4 3 3 0 0 8
a Photo: Ryan Pap
Oceanfront Dining Located at the Sea Ranch Reso rt
EVERYDAY
Happy Hours 3 - 6 PM to include .35 wings, .20 shrimp, Dollar Tacos (pulled pork or chicken)
BEER UNIVERSITY
Kids (12 & Under) eat free from 4 - 7pm! (one child for each adult entree purchased)
BREW TOURS
Mondays
Call for Schedule.
AYCE Crab legs & Steamed Shrimp with fries and slaw $34
Join uss on the Deck for Live Music Thursday through Saturday Th hur
Tuesdays & Thursdays 1/2 Price wine (by the bottle) & Small Plates
Awesome Daily Specials!
Historic Waterfront Manteo 208 Queen Elizabeth Ave, Roanoke Island (252) 473-MOON | TheFullMoonCafe.com
ďż˝ ďż˝
Milepost
7
Oceanfront
OPEN 7 DAYS A WEEK (in season) BREAKFAST, LUNCH & DINNER
www.obxbeachsidebistro.com
Thirty-five years ago you would have found him in the New Sun Surf Shop across from Nags Head Pier filling surfboard orders and picking fiberglass dust out of his hair. But a passion for photography pushed Mickey McCarthy down a different path. “It all started when I began taking pictures of the boards in my shop that I wanted to promote,” he says. “Then as I got older I felt a certain responsibility to show the world how great the East Coast is.” And then McCarthy had a big break. “I had my first shots published in Eastern Surf Magazine and got on their masthead,” he says. “At that time they were the only real East Coast surf mag, and I felt that I had turned a corner.” Now he’s one of the most recognized names in East Coast surf photography. Day in and day out, McCarthy and his many lenses can be found shooting pics of surfers and landscapes from the tops of sea-swept dunes and haphazard piers and sometimes even from the water. To follow him on Facebook and Instagram is to have
an insider’s view of Outer Banks and East Coast surf culture. “One of my favorite places to shoot in winter is the Cape Hatteras Lighthouse,” he says. “The curve of the beach and the jetties actually offer a little protection from the wind when the big north swells show up. Sometimes in the summer I prefer right here in town if the sand and wind conditions are just right.” What happens when there isn’t surf? Let’s just say the man is able to refocus his talents. “I go through phases, but lately I’ve been into night photography, with long exposures on crystal-clear nights,” he says. “I can use all my same lenses to shoot the stars and moon. I love this stuff and am always learning.” It takes a skilled eye to capture those spaces in time that linger in our minds. “Memories are fleeting,” he says. “I want to save those for everyone.”
OUTER BANKS MAGAZINE
Over the course of 35 years on the Outer Banks, Marcia Cline has built a body of artwork that borders on the iconic. Best known for her vibrant oil paintings of old Nags Head–style cottages and local landscapes, her work — found in homes, galleries and on restaurant, church and schoolhouse walls from Corolla to Ocracoke — preserves the essence of these islands. “I think of the old houses as living, breathing things,” she says. “I never tire of them or see them exactly the same way. And people want to see them depicted because
OUTER BANKS MAGAZINE
they are vanishing.” Landscape paintings are common for her, too. “Pea Island and Ocracoke are really special places to me as well,” she says. Cline has also been known to create pieces based on trips she has taken all over the world and even portraits, her children being a favorite focal point. She’s delved into many media, from batik to watercolor and acrylics, but oils hold her heart for now: “They are very versatile, more real and offer more depth.” Outwardly Cline has a quiet, insightful demeanor, but her courageous use of color and unfailing generosity to the community reveal a much more daring soul. You may catch a glimpse of her painting en plein air among the sea oat–strewn dunes, each stroke telling the story of how this fabled landscape has been shaped. But you’re just as likely to find her slipping out of the ocean on an early morning, surfboard under her arm, after a solo session on a Nags Head wave.
“An old pawn shop guitar that my dad bought me for my 10th birthday was all it took,” Marcy Brenner says. “As a child I would play anything I could get my hands on. I even drew inspiration from the orchestra instruments I played in elementary school and the old songs from our family’s player piano.” However, there was a catch: “I played, but never in front of people. My stage fright was crippling.” A trip to Ocracoke Island turned that around. After beating breast cancer once at age 34 and again at 37, Brenner joined some friends on a journey to Ocracoke. “I knew right away on that ferry ride that my heart was speaking to me — I was going home,” she says.
The island’s art, sense of community and music opened her life in major ways. “Life began this incredible flow,” she says. “My husband and I gradually started playing as a duo [Coyote] and at the Ocrafolk Opry with Molasses Creek, and I knew that I had to get over my stage fright. I realized that the art isn’t about me. I had to open up, get out of the way and see where this would take me.” Soon Brenner was playing unabashedly in front of crowds, performing as Coyote and later touring with Ocracokebased Molasses Creek for six years. “It was amazing to play in an ensemble and start touring” she says. “I learned so much.” Last year Brenner and her husband, Lou Castro, took their departure from
Molasses Creek in order to bring their focus a little closer to home. “We’ve missed our friends,” she says, “and there is so much to do in life. We had to pick and choose.” Now she’s pouring herself into her writing and crafting music for her two bands — Coyote Plus One (she and Lou with a different guest each time playing at the Ocracoke Community Center) and a duo/Western swing band with Martin Garrish, which performs all over the island. She also works as a cancer advocate and appreciates the environment around her. “We’re here to make some good tunes,” she says with a smile. “Because after all, life is about creating experiences.”
OUTER BANKS MAGAZINE
A love of the sea and a Ph.D. led Kate Brodie to the Outer Banks. Five years ago she took employment at the Duck Research Pier, a world-renowned ocean research facility run by the U.S. Army Corps of Engineers. “My job is to conduct coastal processes research so that we can understand how to live on the coast in a sustainable way,” she explains. More explicitly, “If we can understand how our coasts evolve naturally, we can live here in an intelligent way that works with the natural processes of the environment around us.” With the help of military and civil funding, Brodie and her co-workers are able to make some pretty amazing advancements during some of the most trying of times. “We are able to build and deploy very technical equipment to observe the surf zone during major storm events and collect data,” she says. Their goal? To collect information that in the past has been neglected.
Growing up in Dare County instilled a few things in Perry Pruitt: Southern hospitality, the importance of family, and a deep passion for skimboarding. The latter so much that at age 16 he went pro with the sport, becoming the first local kid to compete on the United Skim Tour. “I started skimming when I was 8, had my first contest at 11, and before I knew it I was on the United Skim Tour,” he says. By age 17 he was ranked third in the world. For 2014, at age 18, he was ranked fourth. Now attending college in California, Pruitt returns to the Outer Banks in the summers. “There’s no place like home,” he says wistfully. “Even though I miss home, there are really consistent waves [in California] and more competition.” He reckons that at least 50 percent more kids are turning to skimming these
OUTER BANKS MAGAZINE
“We can predict waves and weather patterns,” she says. “What we are working on now is being able to predict what impact storms will have on our beaches so that we may better equip ourselves.” She says the work she and her colleagues are conducting could help with storm preparation in “erosional hot spots.” “By developing new tools to quickly collect information on the topography and shape of sandbars right before storms, we can then better predict how waves will react in these large events. We want to provide information on areas for potential flooding, overwash, etc., for the towns before the storms even hit.” Brodie is a natural fit for the Outer Banks. “I grew up sailing in an area of Massachusetts not quite different from here, so the attraction was immediate,” she says. “I love being in the water and seeing how everything unfolds. There is no place like it.”
days than when he started. “When I first got into skimming there was more of a core group of skimboarders, compared to nowadays when skimboards are a common sight along the beaches,” he says. “Now the Skim Jam contest [every July in Kill Devil Hills] has gotten so huge in terms of competitors and spectators.” While his winter months are spent on the left coast with his nose in a book (when he’s not in the water), the summers involve teaching kids to skim at OBX Skim Camps back here on the right coast and skimming on the local beaches, Kitty Hawk Pier being a favorite. He also travels the pro circuit from April to October. “I want to do this as long as I can,” he says. “It doesn’t matter if I win or lose; I just want to travel, enjoy meeting new people and have fun with the sport. I hope I can always be a part.”
Photo by Fabiana Badie
A lifelong resident of Hatteras Island, Danny Couch works as a Realtor with Hatteras Realty, but his avocation has long been history and storytelling. “It all started when I was in high school,” he says. “We got out of school to interview the old-timers for a scholastic publication we called Sea Chest and started learning all these stories.” “The old timers would tell me, ‘If you don’t keep these stories alive, who will?’” After college and a stint in the newspaper business, Couch returned to Hatteras Island and started telling stories for the Outer Banks Current newspaper. That led to a 19-year Island History column for the Island Breeze. Twelve years ago he started a business called Hatteras Tours, parlaying the experiences of writing about the past and talking to old-timers into a history-tour business. It’s grown beyond what he could have imagined, and you’ll see him in his tour bus riding up and down Highway 12 and its back roads just about any day of the week. With a remarkable memory, Couch always has a bit of knowledge to drop. And he’s found a way to make facts engaging by putting a human spin on his stories. Throughout the 205 miles covered in each tour, Couch says he “channels my inner Disney” by conveying the perspective of the people involved. “Some days I’ll play the part of a pirate or maybe a lone survivor from a shipwreck.” But it’s not all history and heritage; he shares facts about geology, too. “The geologic processes of the Outer Banks are some of the most diverse of any in the world,” he says. “There is a very fine line between nature and people.” “This place,” he says, “is really something special.”
Like most families, Melanie Smith’s parents loaded the kids into the station wagon for vacations. But the Smith family circumstances were a bit different from what most of us remember. “We all had to cram in the front on top of our luggage because my parents always filled the back with art,” she says. The days of traveling from one point of interest to the next and collecting artwork have faded into a fond memory for Smith, but those experiences instilled in her a love for beauty and history. Taking over the helm of Seaside Gallery, which her parents opened on the beach road in Nags Head 54 years ago, was the perfect fit for her. “We opened the shop as a way for my mom to showcase her art,” she says. “During that time we had only one showroom with around 13 artists featured. Now we are happy to say that we have over 3,000 original works from all over the world and from many local artists as well.” The museum-like collection includes works from numerous styles and eras — pre-19th century masters to contemporary, seascapes to abstracts, ceramics to animation. There are even a few Picassos and Chagalls tucked in here. “We’re here to help people gain a greater appreciation of art,” says Smith, who also is an accredited art appraiser. “Through the understanding of the history and techniques it really helps to expand our world. It evokes memories and makes our homes personal. There’s nothing like it.”
OUTER BANKS MAGAZINE
Dirt roads, chickens and goats. Think you’re in central N.C.? Try again. Throw in a few fig trees and the sounds of ocean breakers and you have Corolla, or, to be more exact, Meghan Agresto’s backyard. “Between the weather, the characters and the geographic isolation, this is a niche existence,” she says. “And it was made for me.” Agresto resides literally between two jobs that keep her buzzing like a bee. On one side of her house is the Currituck Beach Lighthouse; on the other is the 19-student school she helped found. For the past 10 years she has been the site manager for the lighthouse. “My job,” she says, “is keeping the lighthouse up and running. I maintain all operational work, hiring, scheduling, payroll, emailing, weddings and school trips. Basically anything that has to do with communicating.” When she’s not getting her exercise hiking the lighthouse, she can be found at the Water’s Edge Village School as acting president of the board. “With seven people on the board we divide all the duties, since we don’t have things like a principal or a secretary,” she says. Despite all this, Agresto always has a little extra time for family and pastimes. “I really enjoy taking my kids for bike rides, getting my hands on some great books from the Island Bookstore, and what I like to call haphazard gardening.” Her frantic pace of life comes with the territory, she says: “Outer Bankers keep it running in all directions all the time. I absolutely love where I am and what I do!”
OUTER BANKS MAGAZINE
â&#x20AC;&#x153;Where can you ďŹ nd me?â&#x20AC;? asks Christin Brown. â&#x20AC;&#x153;On the pier, on the beach or in the classroom.â&#x20AC;? But if you ďŹ nd her, you wonâ&#x20AC;&#x2122;t be able to keep up with her. Four years ago Brown went from teaching school to starting the education programs at Jennetteâ&#x20AC;&#x2122;s Pier from the ground up. â&#x20AC;&#x153;When I ďŹ rst started at Jennetteâ&#x20AC;&#x2122;s Pier, it was an empty classroom,â&#x20AC;? she says. â&#x20AC;&#x153;Pier Director Mike Remige gave me the creative freedom to develop all of the programs we offer today. What you see at Jennetteâ&#x20AC;&#x2122;s now has been a group effort by all of the education staff.â&#x20AC;? As education curator, Brownâ&#x20AC;&#x2122;s job encompasses everything from stafďŹ ng, programming, coordinating school groups and registration to actually teaching and leading camps and
classes. With more than 5,500 students visiting the pier every year, her charge is monumental but her motives simple: â&#x20AC;&#x153;I like to educate kids about the environment around them. I really love it.â&#x20AC;? Anyone else would be spinning on their heels. Not Brown. Whether sheâ&#x20AC;&#x2122;s in the classroom observing phytoplankton with school kids, knee-deep in the ocean teaching campers to surf, racing solar cars down the length of the pier or writing grants that pay for educational signs, she keeps her cool and her smile. And in great waves or calm conditions, Brown is never far from the ocean. When sheâ&#x20AC;&#x2122;s not at work she can be found surďŹ ng, SUPing, ďŹ shing or spearďŹ shing, snorkeling or working out on the beach.
Of the hundreds of thousands of people who come to the Outer Banks every year, many fall in love with this place and never leave. A few hardy souls not only stay but also choose to serve and protect. Chad Motz is one of them. With a degree in physical education, Motz moved here from Nova Scotia in 2001 to pursue a life in his current ďŹ eld. â&#x20AC;&#x153;I love working outside and the physical aspect of it,â&#x20AC;? he says. And if a job was ever physically demanding, one that involves the ever-changing waters of the Atlantic combined with thousands of inexperienced summer swimmers would be it. As captain, Motz is in charge of recruiting, budgeting, stafďŹ ng and training a staff of about 40 guards. During training he and his team can be seen on the beach testing their skills. â&#x20AC;&#x153;We aim to maintain peak performance,â&#x20AC;? he says. â&#x20AC;&#x153;Everything we do is in
preparation for making that rescue and always being ready.â&#x20AC;? With competitions such as the Ego Challenge, Motz pushes the guards to perform an array of tasks from South Nags Head north to the Bonnett Street beach access. With roughly nine miles to cover, the guards must display their competency by swimming out to a buoy and reciting a line from a poem on the buoy, digging up watermelons to simulate saving a buried infant and dragging their ATVs via tow rope down the beach. To further stress the importance of teamwork, the guards are attached to one another the entire time. â&#x20AC;&#x153;Our goal is to culminate not only the physical aspects but the mental as well,â&#x20AC;? says Motz, who in winters works for the Nags Head Fire Department â&#x20AC;&#x153;A tight sense of family is something we sustain, along with a love of living at the beach.â&#x20AC;?
OUTER BANKS MAGAZINE
When Scott Busbey was in high school in Florida in the 1970s, East Coast surfers were transitioning from longboards to shortboards. “[My friends and I] had no money,” he says. “We took our longboards and just cut them down into shortboards. They turned out awful. There was no info or instruction book so we just winged it. But before long people started paying me to make them boards.” And so began his natural progression from surfer to shaper. In 1975 he and friend Greg Loehr started Natural Art Surf Boards in Cocoa Beach, Fla. “Eventually [Greg] convinced a group of us we should move to Hatteras Island and build boards,” he says. “That’s exactly what we did.” Imaginably so, he says Hatteras was quite different during that time. “A lot of my friends and their family members just couldn’t handle being here year-round,” he says. “The weather was always unpredictable, and the winters were long. We didn’t even have a hospital back then.” But Busbey found a certain allure in the solitude and isolation — and the waves. “My wife and I ended up staying, and in ’77 opened our own surf shop, Natural Art,” he says. By 1980 he built his own shaping shop with the help of Lynn Shell and Robert Finchem. The shop itself has been changed and added onto many times, but his in-house shapes — the legendary In the Eye Surfboards — have remained steadfast. Aside from enjoying surfing as much as he possibly can, Busbey takes pride in a versatile, customer-based business and in being a part of a tightknit community. “There aren’t many places where the guy that owns the grocery store will have you over for dinner,” he says. Photo by Daniel Pullen
Fifty-five years ago locals knew it as the First Colony Service Station. While the name and services offered these days may be different, the heart that’s fueled the business all these years remains as strong as ever. “My uncle moved here in the thirties,” says owner Sandra Austin, 77. “He came for work in one of the CC camps [Civilian Conservation Corps] and ended up getting stationed in Buxton. We used to visit him, and one day we decided to just stay. That’s how I met my husband, Jimmy, who was originally a commercial fishermen out of Hatteras.” They got married in 1955 when Austin was 16 and Jimmy was 18 and opened the service station in Nags Head in 1960. “Between the station, my husband commercial fishing and running several fish-packing houses at one time, we were busier than ever,” she says. “In 1977
OUTER BANKS MAGAZINE
we decided it was time to consolidate so we converted the garage into the Austin’s Seafood Company.” While the outside of the building has changed very little since the station days, the inside has seen a bit of transformation. “We turned the garage bays into coolers, and we now steam shrimp where we used to change oil,” says Austin’s daughter, Debbie, one of four generations who works in the market today. The legacy that is the Austins’ is evident as soon as you cross the threshold. “My grandmother worked here, and we now have four generations all working together,” says Debbie. “My dad was the man, he loved his customers. He and my mom together were the backbone of this place.” See for yourself, you can’t miss the building. Just look for the Long Island Shark on top of the building in Nags Head. While Jimmy Austin has passed away, Sandra Austin is still there behind the register, and Debbie, her daughter, Tiffany, and Tiffany’s daughter, Elly, 5, can all be found there too. And the photos all along the walls tell a story as enduring as the tides themselves.
ADVENTURE
OUTER BANKS MAGAZINE
Right: Blacktip shark, caught on a ямВy.
ADVENTURE
OUTER BANKS MAGAZINE
ADVENTURE
OUTER BANKS MAGAZINE
Bottom left: Atlantic sharpnose shark. Right: Blacktip shark, drawn by chum.
ADVENTURE
Getting sharks to come close to the boat requires patience and the possibility of a good meal. How do we do it? With the smell of ďŹ sh, of course. The chum we use is available in all tackle shops and consists of ground menhaden frozen into 7-pound blocks. It can take a while for the ďŹ sh to ďŹ nd the slick and follow it, but it will eventually attract a variety of ďŹ sh, including cobia, dolphinďŹ sh (mahi), triggerďŹ sh and a half-dozen species of sharks. Fly tackle for sharks is heavier than the ďŹ&#x201A;y tackle used inshore for redďŹ sh and speckled trout. Nine- to 12-weight ďŹ&#x201A;y rods are a good choice for shark ďŹ&#x201A;y ďŹ shing. For the repeated long runs and tough ďŹ ghts, you will need a reel with a strong drag. Team these two with either a ďŹ&#x201A;oating or intermediate ďŹ&#x201A;y line. The intermediate ďŹ&#x201A;y line is a slow sinker, and it will deliver the ďŹ&#x201A;y several feet down. Leaders do not have to be technical â&#x20AC;&#x201D; 6 to 9 foot in length and 20-pound tippet with a wire bite leader. The ďŹ&#x201A;y should be simple â&#x20AC;&#x201D; sharks see and react to several colors and combinations. All red, orange and red, or white are very good colors for shark ďŹ&#x201A;ies. Flies in these colors tied with rabbit strips are favored, but ďŹ&#x201A;ies tied with hackle (feathers) are effective as well. The secret is not to spend a lot of time tying the ďŹ&#x201A;y â&#x20AC;&#x201D; remember, one ďŹ sh, one ďŹ&#x201A;y!
OUTER BANKS MAGAZINE
Celebrating 30 Years!
Where the Outer Banks Woman Finds Her
Funk!
Relax and enjoy the sunrise! Our oceanfront hotel rooms provide the absolute best views of the Atlantic Ocean! • Hot tubs • Indoor & outdoor pools • Private balconies • Full honeymoon suites • FREE continental breakfast.
Featuring Local Artists & One-of-a-Kind Treasures UNIQUE ACCESSORIES ✦ HAND-CRAFTED JEWELRY AND SO MUCH M MORE!!
Contact us today to reserve your stay!
(252)441-2105 6701 S. VIRGINIA DARE TRAIL NAGS HEAD, NC 27959
www.surfsideobx.com 800-552-7873
ALL-NEW! DOUBLE THE SPACE... DOUBLE THE FUNK! Loblolly Pines | 1187 Duck Road | 252.715.3177 |
/allduckedoutnc
*CVVGTCU +UNCPF
)LVK :LWK +DWWHUDV·V 2ULJLQDO 2IIVKRUH &KDUWHU )OHHW
6
;
6
5
" & * ' ' &'
1
4
'
2#%-'& (7.. 1( (70
%
#
0
&
;
+
5
.
#
0
&
+Z\ LQ %X[WRQ ULJKW EHIRUH WKH WXUQRII WR WKH &DSH +DWWHUDV /LJKWKRXVH
ZZZ DOEDWURVVÁHHW FRP DOEDWURVVIOHHW#HDUWKOLQN QHW
ƭ 0% $WZVQP 0%
NATURAL WORLD
Photo by Daniel Pullen
OUTER BANKS MAGAZINE
NATURAL ADVENTURE WORLD
Photos by: Eve Turek Opposite page: Currents colliding at Cape Point. This page: A collection of ďŹ nds from Cape Hatteras National Seashore, including channeled, knobbed and lightning whelks (top) and scotch bonnets (bottom).
OUTER BANKS MAGAZINE
Experience the Magic of the Inn at Corolla Light! A â&#x20AC;&#x153;FORCE OF NATUREâ&#x20AC;? since 1974 Natural Stones Take Beautiful Shapes Ocean Translations:
I
Shells in Silver and Gold
magine your dream destination overlooking the Currituck Sound where the waters are soothing and the sunsets are magical. The Innn at Corolla Light is located within the renowned Corolla Light Resort and all resort amenities are available to our guests.. Check our website for special offers and to see the Wild Horses of Corolla!!
NN I Corolla Light
252-453-3340 â&#x20AC;˘ 800-215-0772
reservations@innatcorolla.com 1066 Ocean Trail â&#x20AC;˘ Corolla, NC 27927 innatcorolla.com
P:(252)255-0633
SaraDeSpain.com
1190 Duck Rd Duck, NC
THE
The
Elizabethan Gardens
HJYLZ VM ^VUKLY ŕ Ž ^H[LY ]PL^Z ŕ Ž KHWWSL ZOHKLK WH[OZ UH[P]L WSHU[Z ŕ Ž YLUHPZZHUJL Z[H[\LZ ŕ Ž ,SPaHIL[OHU MLH[\YLZ JOPSKYLUÂťZ WYVNYHTZ ŕ Ž H T`YPHK VM IV[HUPJHS KLSPNO[Z
%DQNV 1& 2XWHU
Voted â&#x20AC;&#x153;Best OBX Vacation Rentalâ&#x20AC;? 2013 & 2014 â&#x20AC;˘ Keyless check-in â&#x20AC;˘ Freshly-made beds â&#x20AC;˘ A stress-free experience
&DUROLQD'HVLJQV FRP
Grow
s e i r o m e M _ 0$17(2 1&
67,5 +(03@
LSPaHIL[OHUNHYKLUZ VYN
The only thing we overlook is the ocean.
A One Stop Outer Banks Shopping Experience
3105 N. Croatan Hwy, Kill Devil Hills â&#x20AC;˘ Milepost p 5.5 On The Bypass yypp
Engraving specialist for the Outer Banks and surrounding areas.
Pearl Izumi â&#x20AC;˘ Shimano â&#x20AC;˘ Trigger Point â&#x20AC;˘ 2XU Newton â&#x20AC;˘ TYR â&#x20AC;˘ Nutrition â&#x20AC;˘ Litespeed â&#x20AC;˘ QR â&#x20AC;˘ Raleigh
ďż˝ ďż˝ The perfect oceanfront location to host your special event. Oceanfront Hotel Rooms Fully Equipped Condo Suites Beachside Bistro Oceanfront Dining Enclosed Pool and Exercise Facilities Special Evening & Banquet Facilities
ďż˝
â&#x20AC;˘ OBX Gifts â&#x20AC;˘ Wedding Gifts â&#x20AC;˘ Picture Frames â&#x20AC;˘ One of a Kind Personalized Wine Bottles. 3105 North Croatan Highway Suite #27 Seagate North Shopping Center MP 5.5 ~ Kill Devil Hills, NC
252-255-5222 ~ obxengraving.com
A Penny Saved Thrift & C Consignment Items Arriving Daily! Clothing Household Jewelry Collectibles
1-800-334-4737 searanchresort.com
Mon-Sat M S t 10am-5pm
252.441.8024
1731 17 731 N N. VA Dare Trail (MP 77, onn th the Beach Road) PO Box 325 â&#x20AC;˘ Kill Devil Hills, NC 27948
Toys, Puzzles, Games, Books, Plush & Crafts by â&#x20AC;˘ Klutz â&#x20AC;˘ Melissa & Doug â&#x20AC;˘ Playmobil â&#x20AC;˘ Breyer â&#x20AC;˘ Calico Critters â&#x20AC;˘ LEGO â&#x20AC;˘ Webkinz and many more!
a specialty toy store brimming with delight!
733 S. Virginia Dare Trail, 7332 W Whalebone Junction Nags Head
www.toysobx.com
Buccaneerâ&#x20AC;&#x2122;s Walk, Milepost 4.5 on the Bypass Kitty Hawk
252-441-Toys (8697)
GIFT GUIDE
• Class Act Design Silver Fish Necklace, available at Pirate’s Cove • Patricia Locke Multi Stone Bracelet, available at Tar Heel Trading
• Handmade Anne-Marie Chagnon gold and silver pendant, available at The French Door
• Green Chrysocolla Stone with White and Gray Pearl necklace, available Greenleaf Gallery
• Hand-crafted Modern Heirloom Medallion, available at Silver Bonsai Gallery
• Ultra Violet Gems by Denise Turner Gold-Plated Druzy Turquoise necklace, available at Heidi’s Fine Jewelry
• Blue Topaz, Pearl and Larimar Earrings, available at Gulf Steam Gifts • Crown Pearls Gold Vermeil and Druzy Stone Bracelet, available at The French Door
• One-of-a-kind sterling silver and pearl statement pendant, available at Sara DeSpain Fine Jewelry
• “Honey Baby” Fancy Colored Diamond/Seaweed Swirl Ring, available at Jewelry by Gail
• Brazilian Aqua Marine and Diamond Necklace with Pendant, available at Jewelry by Gail
• Blue Topaz Ring, available at Seaside Art Gallery
• 14k Gold Medallion, available at Gulf Stream Gifts
• Amethyst and Diamond Ring, available at Seaside Art Gallery
OUTER BANKS MAGAZINE
• Fine White Diamond and Natural Champagne Ring, available at Muzzie’s
OBS SURF SHOP
SURF LES S O N S R E NTALS
SURF S KATE SKIM
Outer Banks
W W W.OB S S U R F.C OM 252 26 1 29 07 / 1176 DUCK R D DUCK NC 279 4 9
Bronze by D.H. Turner, VA
Take A Ride On The Wild Side with Outer Banks Adventures Air Boat Rides & Eco Tours
SUP TOURS & RENTALS, KAYAKING, FISHING & MORE Create your own Adventure with some of our many tour packages.
757-871-6402 outerbanksadventures@yahoo.com www.outerbanksadventure.com
email us at:
Tours by appointment running from the causeway, Manteo & other locations across the Outer Banks
Find us on Tripadvisor or Facebook
EXCLUSIVE • EXCEPTIONAL • EXTRAORDINARY
Tar Heel Trading Co. DUCK SCARBOROUGH LANE SHOPPES COROLLA TIM BUCK II SHOPS PH 252-441-6235 WEB WWW.TARHEELTRADING.COM
LOCATED ON THE OUTER BANKS FISHING PIER
The Only Ocean Front Bar & Grill in South Nags Head!
Enjoy fishing on our 600-foot pier, then relax at Fish Heads, featuring LIVE MUSIC nightly, NO COVER. 2012/2013/2014 BEST OF THE BEACH
GREAT FOOD: BREAKFAST SANDWICHES, LUNCH SPECIALS, DINNER HAPPY HOUR 4-6 • 15¢ STEAMED SHRIMP 8901 S. Old Oregon Inlet Rd, MP 18 1/2, Nags Head, NC 252-441-5740 • fishheadsobx.com
HOURS: MON. - SAT. 10 - 5 • CLOSED SUNDAY 2 7 0 5 N . C R O ATA N H W Y. • M P 5 . 5 KILL DEVIL HILLS • 252.255.5562
GIFT GUIDE
Adjustable Sterling Silver & Beach Glass Bracelet Farmers Daughter $69.99
Retro Strawberry Swing Dress $185.00 All Ducked Out Denim Tencel Shirt Dress $105.00 The French Door
Gretty Zueger Blue Top $117.00 utique Younique Bou Boutique
Barbara Gerwit Sea Memory Dress $110.00 Miss Lizzie’s Lola straw hat $166.00 6.00 The Nest
CP Tunic P Shades sT unic $236 $23 Scarff $25 The Nest
Barbara Gerwit Sealife Tunic Oatmeal $138.00 Miss Lizzie’s
Glenda Gies Handbags $325.00 Muzzie’s
OUTER BANKS MAGAZINE
Stiletto Skirt $124.00 Lady Victorian
Compagnie Martin French Canvas with Leather $195.00 The Nest
Take Home a True Outer Banks Keepsake... p Great Selection of Beads dss Wrapped Beach Glass • Artisan Jewelry • Cottage Bling • Classes • Local Art • and so much more! •
Yellowhouse
•
ART GALLERY & GIFTS Monday-Saturday: 10 - 5
BEADS & FINDINGS
Open 10:30ish - Closed Sun. 3022 South Croatan Hwy., Milepost 11 1/4 Nags Head (Look for the Big Propeller), Pirates Quay, 252-441-2992
Gazebo Sunset Photo by Eve Turek
Be sure to Visit our New Location! 4711 S. Croatan Highway, Milepost 13.5 Bypass in the Croatan Center just North of the hospital
441-6928 l yellowhousegallery.com
Nancyware
Be your own...
As Seen In
Magazine
a pottery studio on the Outer Banks
Handmade Hand Ha ndma nd made de Unique Uni Uni niqu q e Pottery qu Pott Po tter erry & Gifts Gift Gi ftss ft
WE HAVE BOATS TO FIT T ALL OF YOUR NEEDS!
• Shop conveniently where your gifts are made • Crazy Popular - my hand made bracelets • Home of the God jar • Personalized wedding favors
Fishing, Crabbing, Dolphin Watching, Boat Renting or just Cruising the Roanoke Sound
2015
Passion Pots
252-441-5028 www.fishingunlimited.net 7665 S. Va. Dare Trail, Nags Head
Magnol Mag gnolilia Market Mar arkket ke • Historical Manteo Waterfront • www.nancywarobx.com (252) 473-9400 3-94400 Magnolia
Specialty Swimwear ~ Sizes 8-32 separates. cup-sized. long-torso. fitness. mastectomy. maternity
(252) 441-4560 yoursuit.com
2013 & 2014
MP 5.5 Corner of Bypass & Helga Street (Look for the Purple Building)
Celebrating 20 Years in Business!
07m -0bx7.co -4bs4gr1illo 25w.2bo
ww
MP 9 on the bypass Kill Devil Hills
Premier Outer Banks Dining in Historic Lifesaving Station # 6 Specializing in
Chicken • Seafood • Wood-Fired Pizza The Black Pelican offers Complete Catering and Personal Chef Services as well as dinners prepared for Pick Up or Delivery
Milepost 4.5 on the Beach Road in Kitty Hawk
252-261-3171 • blackpelican.com Open daily at 11:30a.m. • Serving lunch and dinner, late night menu until 11p.m.
Celebrating Our
15TH YEAR!
In the Waterfront Shops in Duck 252.261.4224 www.seadragongallery.com
by Mullanium
Where dogs are family!
All Products Made in America! • Natural grain-free foods & treats • Unique collars & leashes • Eco-friendly toys & accessories • Dog themed gifts, art & jewelry
Across from Tranquil House Inn by Pavilion at Magnolia Market Manteo • 252-475-1075 • ohyappydayz.com
Your Destination for Comfortable Beach Fashion
Sleeping In,
The Osprey Lounge The best water view, food and drinks on the Outer Banks are at The Osprey Lounge, Basnight’s Lone Cedar Café. Enjoy a birds-eye view of our osprey nest while sipping an exquisite wine, a beer or a specialty drink from our Osprey Lounge menu. Extensive martini and drink menu. 1/2 bottles of wine on Sunday’s. Nags Head/Manteo Causewayy Live Entertainment Join us Sunday’s 7623 S. Virginia Dare Trail Fri & Sat starting at 4:30 for our Nags Head, NC 27959 at 8 pm Tapas fare! 252-441-5405 no cover charge!
LTD
• Jack Rogers Shoes • Chic Apparel & Accessories • Sleepwear • Fine Linens • Vera Bradley • Fashion Jewelry
252.475.1971 101 Fernando Street in Downtown Manteo
Explore Coastal North Carolina’s Wildlife, Natural History and Cultural Heritage. Call For Class Schedule All programs are free and require advance registration
Outer Banks Center for Wildlife Education Located in Corolla at Currituck Heritage Park
(252) 453-0221 • ncwildlife.org/obx
Voted “Best Place To Buy A Swimsuit”! by The Virginian-Pilot’s readers
We are a world renowned surf boutique specializing in selection, style and service. 2000 S. Croatan Hwy. KDH 252.441.5338 Monteray Plaza Corolla 252.453.4862 Scarborough Lane Shoppes Duck 252.261.7297
www.birthday-suits.com
Your Yarn & Houseware Store • Floss • Totes • Needles • Small Appliances • Utensils • Cookware • Dinnerware • And more Gift Certificates available ~ www.yarnandmoreinc.com
Surfside Plaza, Mile Post 13 Nags Head, NC 27959
252.715.2244
The Bird Store
The Outer Banks Wildlife Gallery Antique and new decoys, Antique andand newfish decoys, waterfowl carvings, waterfowl andand fishprints, carvings, original art original originalpaintings art and prints, by Art collectible LaMay, fishing gearfishing and more . . . more! collectible gear and
480.2951
www.thebirdstore.biz MP 8.5 ON HWY 158 BYPASS (1/2 MILE SOUTH OF WRIGHT MEMORIAL) • KILL DEVIL HILLS
LAST WORDS
Sundown walking the sound, the standing waves of sawgrass and reed shoring sand and bay, over the mirror island and under a slip of sky the rainbow of sea robin, curve of an almond eye, the ancient blessing of pantheon night. Grain and glint having a time, a moment more in the hammock, the swing and fetch of light â&#x20AC;&#x201C; their prayer without words for the evening gone, morning to come â&#x20AC;&#x201C; bead of a rosary, bubbled rope pull of kelp, skiff on the lip of a swell, oystercatcher skimming the trough. This eye, well, pond, aswim in silence, drinking in the last of the light. First appeared in Kakalak 2008
OUTER BANKS MAGAZINE
The rich history of the coastal south captures the spirit & romance of this magical cuisine
Historically
oastal
Succulent Seafood ` Prime Beef ` Housemade Desserts ` Exceptional Wines AGED TO PERFECTION FOR OVER 69 YEARS
Since 1946, Owens’ is the only restaurant on the Outer Banks still owned and operated by the founding family. Steeped in southern tradition, Owens’ serves nothing less than the best – along with a wealth of Outer Banks maritime history. Seafood and shellfish fresh off the boat from local watermen and tender aged prime midwestern beef are all accompanied by local farm-fresh ingredients from eastern North Carolina farms. Generous Portions – all entrées include our traditional crock of cheddar cheese and crackers, freshly baked bread and our famous hushpuppies.
Serving Dinner Nightly
252.441.7309 MP 16.5 • Beach Road Rated
by