MARCH 24 - 30, 2025
THE TASTIEST TRADITION OF THE YEAR!
IT’S HARD TO BELIEVE
it’s already been almost a year since our inaugural Feast festival. The question I’ve heard most often over the past year is, “How do you think it went?” Each time I answer, I’m reminded of what can happen when people commit to success. Every person involved in bringing this festival to life was 100 percent committed to making sure it was the best it could be. We knew we had to build a strong foundation, and I couldn’t be prouder of how our talent and partners showed up to successfully launch Wilmington’s premier food and drinks festival.
We were blown away by the quality of the food and beverages - each and everyone involved brought their A game, and despite a weekend that brought us just about every type of weather, our logistics partners made sure things went off without a hitch.
As with any event, there’s always room for improvement. It was important to us to gather feedback from participants and attendees to help us grow. Some of the changes made to this year’s festival include:
• Moving Craft + Cuisine to Saturday and Brunch Elevated to Sunday
• A wider variety of ethnic cuisine
• Specialty cocktails designed for each event
• The launch of Feast Experiences at venues across the city, making Feast a weeklong festival
I hope you’ll join us in celebrating Wilmington’s vibrant culinary scene by supporting the talented makers and creators who bring great food and drink to life. Please feel free to email me if you have any questions or ideas for Feast.
Cheers,
Jessica Maurer, Director of Feast Wilmington jmaurer@wilmingtonbiz.com
Feast Wilmington Sponsors + Partners
PHOTOGRAPHY BY: ILLUSTRATIONS BY:
of Events Schedule
1
2
Purchase Tickets!
4 Feast Experiences March 24-28 locations + times vary Craft + Cuisine Saturday, March 29 11am - 2pm
3
Pier Party Saturday, March 29 6pm - 9pm Brunch Elevated Sunday, March 30 11am - 2pm
Main Event Options*
~ Weekend Pass for all three events — $260
~ Brunch Elevated — $100
~ Pier Party — $125
~ Craft + Cuisine — $100
Learn more and get tickets at FeastWilmington.com *Tickets are all-inclusive of food and drinks!
ROOTED IN COMMUNITY
WRITTEN BY: DAVID FREDERIKSEN PHOTOGRAPHED
IT’S NOT DIFFICULT TO SEE why Morgan Milne has chosen this place – from a distance on N.C. 53, tall evergreens look like small puffs of smoke, the land rises and dips gently and pleasingly, and, above all, there is calm and stillness not found in the city 30 miles away.
“The farm is not quite 18 acres,” said Morgan Milne, owner of Red Beard Farms in Pender County. “We came across this place in the beginning of 2014 while driving around the country looking for land. Fast forward eight months, and fortunately we got it.”
“We” includes his wife, Katrin, and his school-age children. Together,
BY:
MATT RAY
they’re one of America’s next generation of farming families. They also represent a regional and local food source –mainly supplying a wide variety of local restaurants, including Rx Chicken & Oysters, Seabird, Circa 1922 and True Blue Butcher & Barrel, to name a few, with cauliflower, kale, collards, cabbage, turnips, radish, leafy greens, cucumbers, various tomatoes, strawberries and shiitake mushrooms, among other crops.
Additionally, Red Beard Farms sells to the public at The Wilmington Farmers Market at Tidal Creek, where Milne is the president of the board of directors.
Milne’s foray into farming began at N.C. State University.
“I went to State and got my degree in horticulture,” said Milne, who grew up near Carolina Beach. “I took a permaculture class, and that introduced me to local food and food systems, so that got me interested in food, and I saw the value and started really paying attention to grocery stores and where people access food, and none of it was really that great. So, as they say, be the change you wanna see, right?”
Milne, who has a long, red beard and long hair, has a ruddy, Viking quality, but instead of an axe and shield, he wields a tractor and seeds – and the ocean he navigates makes him part of an industry accounting for 39% of all U.S. land, or 880 million acres, according to a 2022 survey conducted every five years by the U.S. Department of Agriculture. The same survey found that U.S. farms and ranches produced $543 billion in agricultural products, with the average farm income around $80,000 annually.
Leasing land or buying it outright are a farmer’s basic options, Milne said. The latter can be especially difficult, if not downright discouraging.
Of one nearby tract of land for sale, he recounted, “They wanted like a half a million dollars –not something a vegetable farmer can swing.”
Milne, as if reeling from the figure he just quoted, looked down at the ground, toppled a clod of soil with the toe of his work boot and, with eyes hidden behind brown, chunky sunglasses, looked out over the horizon.
Giving local chefs and restaurants what they need and want is, like most things, a matter of relationship-building, said Milne.
“I literally got started going door to door downtown, and you quickly learn which chefs you want to work with, and which ones aren’t receptive,” he said. “Now, if a chef comes to our area, and they care about local stuff, they’re gonna find and contact us. So, it’s kind of come full circle – you going to them, and now they’re coming to you. There’s that bond.”
Even in the vegetable trade, be nice to everyone, Milne said. “Folks in the kitchen like dishwashers trying to work their way up might eventually get an executive chef job somewhere else in town. You never know.”
On this particular day, small mounds of recent snow blotted Milne’s humble backyard. A snowboard leaned against the barn, a snow shovel against the fence. They were reminders of a fluctuating environment and the fragility of farm life.
“I used to have at one point almost 40 hogs on the ground in the field,” he said. “I would call that slow money, and when you’re starting a farm from nothing, you need quick money, which would be more vegetable related. Hogs, that’s a whole other interview. They’re high intensity and high anxiety. They can do mountains’ worth of damage in 30 minutes.”
Milne, however, had made some inroads into the local agribusiness community.
“I had established a relationship with the farm service agency,” he said. “Basically, the way they work is if the ground appraises for the asking price, they’ll finance it no matter what’s on it, buildings or otherwise. So, luckily, it appraised for the asking price.”
A red-brick ranch house; a weathered, wooden barn; a pump house; and two plastic-wrapped, Quonset hut-looking greenhouses containing 50,000 to 60,000 plants are a few of the structures on Milne’s Horse Branch Road property, the last of which contains space heaters and irrigation lines, making it a veritable steam room. The irony is not lost on the graphic sweatshirt Milne wore bearing the word “Sauna” in a friendly, lowercase font.
“I would say environmental concerns are geared more around pollution and nutrient management,” he said. “You’re trying to keep your minerals at bay and reduce erosion.”
Milne said using chemicals to keep weeds and pests away from crops and supplement the soil can also present environmental challenges. “You really have to watch what goes into the local water stream and the effects it can have.”
He said he tries to keep his farm as organic as possible.
And then there are mother nature’s hazards not commonly associated with rural farming.
“We all remember Hurricane Matthew in 2016,” Milne said. “And then two years later, in 2018, we have Florence. So basically, two out of three fall seasons were completely wiped out. The only thing that survives a hurricane like that, especially Florence, is going to be sweet potatoes and okra.”
Milne also said the frequency of extreme wet and dry events, especially those back-to-back like in 2018 and 2019, can have a major impact.
In a far corner of the field, a handful of farm hands worked like oil derricks bobbing up and down for vegetables. The rest of the field was motionless, except for the trees and tangles of vine bordering it. Next month, the growing season starts.
Expansion, like the horizon ahead, is in Milne’s view, he said. From here, another greenhouse, more plantings, even the prospect of chickens. And, of course, more produce, more restaurants and more people to nourish.
“I’ve never met anyone that didn’t have to eat, you know?” he said. “No matter what else is going on in your life, everybody’s got to eat.”
FINDINGS AT THE FARMERS MARKET
The Wilmington Farmers Market is open every Saturday, rain or shine from 8 a.m. to 1 p.m., year round. It is located at 5329 Oleander Drive in Wilmington in front of Tidal Creek Cooperative Food Market.
Here are some of the vendors you can find there:
CHANGIN’ WAYS FARM
Pasture raised pork, chicken and eggs, seasonal produce
CHRIS’S COSMIC CHEESECAKES
Specialty cheesecakes featuring quality ingredients and handcrafted in small batches
FARMAGE
Seasonal greens, heirloom tomatoes & produce grown in Castle Hayne
LITTLE LOAF BAKERY
Specializing in old world bread and artisanal pastries: sourdough, challah loaf, focaccia, baguettes & biscuits
LIZZY LOU’S FAMILY FARM
Specialty cut flowers, pasture raised black angus beef, handcrafted artisan soaps and candles
RAW SALSA, NC
Locally produced pineapple and tomato salsa, guacamole and queso
SEA LOVE SEA SALT
Solar-evaporated sea salt handharvested from the ocean waters in Wrightsville Beach, NC
SHELTON HERB FARM
Culinary and medicinal herbs, vegetables, bedding plants, flowers, fruiting trees and native plants
TERRA VITA FARM
A small, biologically minded, farm in Castle Hayne, NC. Specializing in; microgreens/shoots, seasonal produce, & gourmet mushrooms
WILMINGTON BREAD CO.
Naturally leavened baked goods made with organic flour milled in NC
CRAFTING SUCCESS IN WILMINGTON
WRITTEN BY: JASON FRYE PHOTOGRAPHED BY: MATT RAY
FOR DECADES, TOURISTS AND TRANSPLANTS COUNTED WILMINGTON’S WEATHER AND BEACHES AS REASONS ENOUGH TO VISIT OR RELOCATE. BUT TRAVELERS’ HABITS CHANGE, AND WHAT MAKES A COMMUNITY A DESIRABLE PLACE TO RE-SETTLE EVOLVES.
Once, shorelines and sunshine were enough, but today a growing segment of people – travelers and locals alike – figure the culinary offerings of a location into their calculus as they pick the places they visit and live. The area’s culinary scene – restaurants, food trucks, distilleries and breweries – have become more than a talking point, they’ve become a defining part of the Wilmington experience. In the 30 years since Front Street Brewery poured its first pint, thereby paving the way for a generation of breweries-to-come, craft beer has become an increasingly more important part of the hospitality landscape.
The number of local breweries has grown from one in 1995 to more than 20 today, with 18 being members of the Cape Fear Craft Beer Alliance (CFCBA) a member organization promoting awareness of the local craft beer scene. Front Street sat as the sole craft brewery
for years, and it was only after the 2005 passage of the “Pop the Cap” law – which raised the ABV limit allowed in beer, enabling craft breweries to flourish – and the mid-2010s changes in zoning ordinances, that Wilmington’s craft breweries began to sprout up in every corner of the county.
Now, with a slight national dip in craft beer sales in 2023 (per the Brewers Association) and colloquial evidence indicating a similar trend for 2024, two questions arise: Have we reached peak craft beer? Is the market oversaturated?
With homegrown breweries continuing to emerge and out-oftown breweries opening here, these questions gain an outsized importance. What’s a brewery to do if the market is saturated and we’re at the peak?
Mary Garner, taproom manager of Greensboro-based Oden Brewing Co., which is preparing to open a Wilmington taproom in the former New Anthem space on Dock Street, thinks “peak beer” is behind us.
“We’re past ‘peak beer,’ and we’re seeing craft brewing enter a maturing phase, similar to what the wine industry has experienced,” she said. “The market is saturated, sure, but you find ways to differentiate yourself. We’ll serve beers brewed in Greensboro, others
brewed here, plus seltzers and a full bar, hopefully satisfying everyone who stops by.”
At Front Street Brewery, newly minted owner/operator Josh Cranford has a similar take, but recognizes his brewery is in a different position than many others.
“Front Street is naturally diverse,” he said. “We have a restaurant, catering and brewery operation in addition to our whiskey collection (which is one of the largest in the state). So, the idea of ‘peak beer’ sits a little differently with us.”
Cranford compared the days of craft beer fans parking themselves at the bar to today, when they might have a flight or point before moving on to another brewery.
“What I see more of is that someone trying a pint and then exploring the rest of the brewery scene, that and an overall moderation in drinking,” he said.
Though the Brewers Association reports a 1% dip in sales and a plateauing of new brewery openings since 2019, North Carolina bucks part of that trend. In 2019, the state had 333 breweries; by 2024 that number had grown to 407, adding 18.5 breweries per year – even through the pandemic.
Some of these openings are new breweries such as By The Beach Brewing and Leland Brewing Company, both of which opened in 2023, and others are outposts and taprooms opened by established operations such as Asheville’s Hi-Wire Brewing. Hi-Wire opened in Asheville in 2013, and in December 2020 it opened a taproom in the Soda Pop District; today they have nine locations in seven cities.
“(Wilmington’s) dynamic growth, steady tourism and burgeoning craft beer scene made it extra appealing,” said Shanda Williams, marketing director for Hi-Wire Brewing. “Our Wilmington taproom’s events are the largest and most successful in the company thanks to our rockstar taproom manager, Sara Carter, and (across the locations) we’re continuing to see enthusiasm and growth in the industry.”
That being said, Hi-Wire is expanding its beverage portfolio beyond the core beers and into other categories, adding diversity to its beverage offerings.
With out-of-town breweries opening in the area, breweries and bottle shops staying full year-round and a growing reputation for local labels, Wilmington’s beer scene appears to be holding steady.
“The number of out-of-town breweries opening here has been amazing to see,” said Byron McSweeney, president of CFCBA and general manager at Mad Mole Brewing. “Hi-Wire, Ponysaurus and now Oden Brewing, it’s great, a badge of honor for the brewing community here. Local breweries created a cool experience and a valued market that others now want to come join in.”
CFCBA has partnered with Feast Wilmington to bring Craft + Cuisine to the March festival.
For 45 years, the Food Bank of Central & Eastern North Carolina has worked to build a future where no one goes hungry. Our Workforce Development program addresses root cause barriers to food security. Since 2023, more than 150 graduates successfully completed Culinary Fundamentals, forklift certification, and Commercial Driver’s License (CDL) training. Accelerated training through accredited programs at local community colleges, including Cape Fear Community College, fast-tracks participants toward their goals. Most graduates report finding employment or continuing career development, resulting in 70% of graduates becoming food secure and 65% feeling financially secure.
Our Culinary Fundamentals course is taught at our Food Bank in Wilmington in our commercial kitchen that gives back to the
community through the creation of meals for disaster relief and community partner distribution. We prepared over 10,000 meals for our friends in western North Carolina after Hurricane Helene.
If given the tools, every student can achieve their goals. With support from local partners such as Genesis Block, Step Up Wilmington, and Excite Credit Union, our programs offer scholarships, stipends, food and social service resources, financial empowerment, and job readiness supports to remove barriers and build confidence. Many of our students, especially those who are justice-involved, live in a world where they have been made to feel less than. We want to circumvent that thinking and empower them to tap into their passions, propelling them to achieve their wildest dreams.
1000 Greenfield St, Wilmington, NC 28401 | FoodBankCENC.org
IMMERSIVE, INSPIRED, INVENTIVE
2025 ExPERIENCES
24 - 28 | TICKETS @
THE MUSES GARDEN
KIPOS HELLENIC CUISINE | Monday, March 24 | 6:00 PM
It’s a reverie to dine like Demeter, Greek Goddess of food and harvest. Begin with cocktails and belly dancing in the garden and move on to a Greek Mezze Feast that will leave you feeling like royalty. Adorn yourself in blue, white, and gold for an indulgent mythical toga soirée.
HOME GROWN
END OF DAYS DISTILLERY | Tuesday, March 25 | 6:00 PM
This six-course meal celebrates Eastern North Carolina’s local harvest while injecting multi-cultural culinary influences. Featuring a collaboration between Got To Be NC Ambassador Chefs Gerald Hawkins, Jr. and Mauricio Huarcaya, each course will be paired with expertly fashioned fusions from award-winning mixologist Gustavo Bellavida using End of Days spirits.
PIES & PINTS
BENNY’S BIG TIME PIZZERIA | Wednesday, March 26 | 5:15 & 7:45 PM
Embark on an omakase-style culinary tour of pizzas from New York to Detroit to Chicago. Chef Evan Morton and Ben Knight of Benny’s will guide you through tasting notes as you savor each slice. Wash it all down with cold pints of Mad Mole Beer — a perfect pairing for every eclectic flavor.
HOLLYWOOD EAST
G PRIME STEAK & CELLAR | Thursday, March 27 | 6:00 PM
Prepare to be transported to an era of glamour, style, and stardom. Enjoy a champagne toast and live jazz upon arrival, followed by four inspiring courses from chef Taylor Trumbetti and prohibition-era cocktails. This immersion into old Hollywood luxury invites you to don your most fabulous black + white attire and join us as we turn back time, and indulge in the finer things.
TAILGATE PARTY
THE STARLING BAR | Friday, March 28 | 6:00 PM
Join two of the South’s premier pitmasters, Matt Register of Southern Smoke BBQ and Jake Wood of Lawrence BBQ, along as they fire up the pits and toast to Feast Fest 2025! Chef Allegra Grant of Salt + Charm will round out the menu with creative side dishes, plus, handcrafted cocktails from The Starling, and beats from Professor Dub will bring the full tailgate experience.
SIZZLING OPINIONS: FEAST FEST CHEFS SERVE UP MORE THAN JUST FLAVOR
IT TAKES MORE THAN INGREDIENTS TO MAKE THE MEAL. THESE CULINARY ARTISTS ARE NOT ONLY CRAFTING UNFORGETTABLE FLAVORS, BUT THEY’RE ALSO DISHING OUT SOME OF THE HOTTEST TAKES IN THE FOOD WORLD.
“My knives”
Kevin Kellum, Beat Street
“Sharp knife”
Christi Ferretti, Pine Valley Market
“A sharp chef knife”
Ken Hanson, South Front Tavern
“A sharp paring knife can get you a long way in a kitchen.”
Evan Morton, Benny’s Big Time Pizzeria
“A sharp knife”
Vic Curinga, Oceanic
“Good knives”
Brad Hagler, Savor Southern Kitchen
“My chef knifes”
James Iseton, Steam/ Cloud 9
What’syour ultimatekitchen must-have?
“My ultimate kitchen must-have would be my two chef’s knives, gifted to me by my cousins Samantha, Mika, and my friend Bruce.“
Ericka Mitchell, Grateful Graze
“The humble knife, a testament to the impact of consistent refinement- as it sharpens, so can skills, reflecting the transformative power of practice and dedication.“
Austin Belt, Banh Sai
“A nice set of knives! My stepdad was an executive chef for 20+ years so... he made sure I always had a quality set of knives!“
Aaron Matis, Bitty & Beau’s Coffee
THE RIGHT TUNES SET THE MOOD FOR A PERFECT PLATE, ACTING AS THE SECRET INGREDIENT THAT KEEPS CHEFS INSPIRED, ENERGIZED, AND IN THE GROOVE.
“A sharp knife, a good pair of tongs and good music.“
Tim Bosse, Seaviw Crab Company
Attitude is Everything!
IF THE TEAM IS OFF, YOU CAN TASTE IT!
“Talented passionate coworkers and quality ingredients”
Richard Strahley, Cape Fear Seafood Company
“Quality team atmosphere”
“Music“
Heather Rhodes, Castle Street Kitchen
“Good music to curate a positive atmosphere“
Hazley W. Carter Salt & Charm
“Vitamix
Blender“
Jordan Keen, The Commodore Club “PLANTAINS“
Jennifer Rigard, Bonita Latin Fusion
“A little coffee maker “
Chris Tolbert, Circle Pit BBQ
Eric Smiarowski, Ponysaurus Brewing Co.
“A great kitchen crew”
William Urena, Marina Grill
“A sense of urgency amidst calmness.”
Lauren Krall Ivey, Olivero
“Respect”
Denny Rivenbark, Brunswick Beer and Cider
“Dependable team”
John Anderson, Ceviche’s
“Plenty of tape and blue “wiper“ towels“
Luke Owens, Native Fine Diner
“Cilantro “
Karuna Kumar, Delhi Darling
THE OUTLIERS
“Chile crisp“
Charles Fogg, The Half
“Tea pot“
Lizzy Fowler & Isaac Bol, Coco Pipa
“A Zeroll ice cream scoop“
Wes Bechtel, Boombalatti’s
In your opinion, what’s the most underrated ingredient?
DON’T CALL THE BASICS BASIC— THESE UNDERDOG STAPLES MAY NOT STEAL THE SPOTLIGHT, BUT THEY’RE THE QUIET POWERHOUSES THAT TURN GOOD DISHES INTO UNFORGETTABLE ONES.
“Salt. Maybe not underrated, but often under utilized. “
Lauren Krall Ivey, Olivero
“Salt - it helps pull out the flavors of every other ingredient you use.“
Sesa O’Connor, Cafe Mata
“Salt”
William Roberts, Solstice Kitchen & Cocktails
“Salt”
Christi Ferretti, Pine Valley Market
“Salt and Pepper “
Purchase Tickets!
“Butter“
Amanda Cassella, Wandering Cone Creamery
Seaviw Crab Company
“High-quality butter “ Molly & Brendan Curnyn, CheeseSmith
Joshua Funk, Stoked
“Using high quality oils, fats, and butter is something that a lot of home cooks overlook and can really make a difference in the final product“ Matt Grimm, Grimmburger
“I think shallot is very underrated, they hit different.“
Jon Barron, Front Street Brewery
“Leeks & hearty greens “
Jim Foss, The Beach Shop & Grill
“Rutabaga“
Austen Schindler, Covey
“Bay Leaf”
Ken Hanson, South Front Tavern
“Celery seed, a true unsung hero”
Austin Belt, Banh Sai
“Good quality vinegar. We use vinegar often and in many ways. For example, balancing flavors in sauces, enhancing depth in both savory and sweet dishes, brightening soups, or something as simple as quick pickling. “
Luke Owens, Native Fine Diner
“Vinegar helps elevate pretty much any dish“
Evan Morton, Benny’s Big Time Pizzeria
“Most underrated ingredient in my opinion is red vine vinegar.“
Mauricio Huarcaya, Gustu Peruano
“Rice wine vinegar”
Chris Tolbert, Circle Pit BBQ
“Sherry vinegar “
Thomas Mathers, Drift
“The most underrated ingredient in my opinion would have to be the zest of any citrus that I incorporate into my food. It just makes such a difference when you’re trying to build levels of flavor.”
Maximilian Leyland, Coquina Fish Bar
SayWhat?
“Pickle juice“
“Fennel”
Chris Vergili, Elijah’s Oyster and Fish Camp
“Salsify - a root vegetable “
Rodney Petersen, Wrightsville Beach Brewery
“Glass Noodles“
Tee Somsnith, Sap-Lai
William Urena & Tim Akins, Marina Grill
“CardamoM“
Nick Bilello, True Blue Butcher and Table
“Cabbage. It can really liven up a salad with crunch. Sear it and it gets all caramelized but still juicy. It takes on other flavors very well.“
Jessica Cabo, Three Little Spats
“MSG“
Cameron Garvey, Pinpoint Restaurant
“MSG“
Kevin Kellum, True Blue Butcher & Barrel
“Jaggery“
Karuna Kumar, Delhi Darling
CORE MEMORIES ARE THE CHEF’S KISS— BECAUSE NOTHING TASTES BETTER THAN NOSTALGIA. IT’S THE MOST POWERFUL SEASONING OF ALL!
“Frito Pie back in Texas.“
Da’Rion Smith, Burgaw Brewing
“There’s too many to pick one, most of them take me back to Chicago “
Jordan Keen, The Commodore Club
Purchase Tickets!
What’sthe bestmealyou’veever eaten?
“Any given Sunday potluck as a kid. It may not be a single meal, but it was always the same people and the same ol’ church lady recipes.. so it counts. “
Luke Owens, Native Fine Diner
“In Atri, Italy with my family“
Christi Ferretti, Pine Valley Market
“My Mother’s Chicken Parm“ Charles Fogg, The Half
“My mother’s mole negro“ Manuel Valdovinos, Salt & Charm
“Home cooked surrounded by family.“
Tee Somsnith, Sap-Lai
“My mother’s beef bourguignon “ Gabriela Whelan, Nothing Bundt Cakes
“Anything prepared by my father.“
Karuna Kuma, Delhi Darling
“Pierre Gagnaire’s restaurant in Paris also Kahn el Mier in Lebanon“
Jim Foss, The Beach Shop & Grill
Traveling far & wide for food
LASTING IMPRESSIONS HAVE NO BORDERS— FROM STREET STALLS TO REMOTE VILLAGES, UNFORGETTABLE FLAVORS ARE WORTH THE JOURNEY!
“Street food in Southeast Asia! “
Lizzy Fowler & Isaac Bol, Coco Pipa
“Paul Bocuse in Lyon, France“
Lauren Krall Ivey, Olivero
“Cacio e pepe in Rome “
Vic Curinga, Oceanic
“Cowboy Hat lady’s
Khao Kha Moo in Chang
Mai Thailand.“
Chris Tolbert, Circle Pit BBQ
Arnolfo, Tuscany
Chris Vergili, Elijah’s Oyster and Fish Camp
“Probably a late night Korean bbq meal in Koreatown, NYC with some friends.”
Cameron Garvey, Pinpoint restaurant
“Tamale and duck carnitas from Cosme in New York”
Austen Schindler, Covey
“NYE dinner at Salt & Char in Saratoga Springs, NY.”
Eric Smiarowski, Ponysaurus Brewing Co.
“La Bernardin in NYC”
Rodney Petersen, Wrightsville Beach Brewery
“Nasi Campur (mixed rice) from a little warung in Bali
Sesa O’Connor, Cafe Mata
“Kokotxa in the Basque Country “
Thomas Mathers, Drift
“Seafood Tower in France“
Ken Hanson, South Front Tavern
“Bistecca Alla Fiorentina at Osteria Cinghiale Bianco in Florence Italy. To die for! “ Molly & Brendan Curnyn, CheeseSmith
Best Of The South!
“167 Raw in Charleston, SC (raw oysters, crudo of the day, ceviche of the day, scallop po boy)“
Austin Belt, Banh Sai
“Fried Chicken at Willie Mae’s in New Orleans “
Amanda Cassella, Wandering Cone Creamery
“Current favorite is everything from Olivero - the beignets and fresh pastas“
Matt Grimm, Grimmburger
“Rodney Scott BBQ Hemingway, SC“
James Iseton, Steam/ Cloud 9
CHEFS
HAVE STRONG OPINIONS, AND NOT EVERY BELOVED DISH MAKES THE CUT. FROM OVERHYPED TRENDS TO POPULAR CLASSICS THEY JUST CAN’T
“Anything with bacon on it. Bacon should be served on its own!“ Cameron Deisroth, Nothing Bundt Cakes
What’sa populardish
“Hawaiian Pizza
William Urena, Marina Grill
“Ranch Dressing
John Anderson, Ceviche’s
“Anything Chick-Fil-a
Richard Strahley, Cape Fear Seafood Company
Tomatoes:
the only fruit that sparks more debate than pineapple on pizza!
“Plain tomato soup, I mean it’s so easy to add some heavy cream, basil, and parm and it becomes the ultimate “glow up”!”
Austin Belt, Banh Sai
“Tomato Pie”
Jim Foss, The Beach Shop & Grill
Anything with raw tomatoes
Joshua Evans, Salt & Charm
“I am not a fan of sliced tomato on sandwiches which rules out BLTs for me”
Matt Grimm, Grimmburger
“Shrimp cocktail“
Kevin Kellum, True Blue Butcher & Barrell
“Chicken Noodle Soup “
Amanda Cassella, Wandering Cone Creamery
“Wow never thought this question would be so difficult. There aren’t to many things I don’t like but if I have to choose something it would have to be a hard shell taco or biscuits and gravy.“
Nicholas Chavez, Dram Yard
Firecracker Shrimp
Jacob DeBose, YoSake Downtown Sushi Lounge
“Grits“
Jennifer Rigard, Bonita Latin Fusion
“Salmon, anything salmon.“ Chris Tolbert, Circle Pit BBQ
“Chicken
and Waffles“
Austen Schindler, Covey
“Fried Chicken“
Keith Rhodes, Catch
“Fried
Chicken for Breakfast “
Ken Hanson, South Front Tavern
coyourWhat’sgo-to food?mfort
“Pizza of course”
Evan Morton, Benny’s Big Time Pizzeria
“Pizza Pizza and more Pizza”
Brad Hagler, Savor Southern Kitchen
“I love pizza”
“Tacos”
The HolyTrinity
Richard Strahley, Cape Fear Seafood Company
“Tacos”
Manuel Valdovinos, Salt & Charm
“Tacos”
Lauren Krall Ivey, Olivero
“Pasta or Mexican”
Christi Ferretti, Pine Valley Market
“Tacos”
Jacob DeBose, YoSake Downtown Sushi Lounge
William Urena, Marina Grill
“Gas station fried chicken”
James Iseton, Steam/ Cloud 9
“Chicken Wings”
Austin Belt, Banh Sai
“Wings”
Ramon Villasenor, Los Portales Taqueria
The Carb Confessions: Chefs Tell-All!
“Pasta“
Jim Foss, The Beach Shop & Grill
“Ceviche’s Coconut Rice. Mmmmm”
Aaron Matis, Bitty & Beau’s Coffee
“Black beans and rice with a fried egg on top”
Nick Chavez, Dram Yard
“Hainanese Chicken Rice“
Thomas Mathers, Drift
“Chicken and rice”
Denny Rivenbark, Brunswick Beer and Cider
RICE: THE CULINARY EQUIVALENT OF THAT ONE FRIEND WHO’S ALWAYS THERE, NEVER JUDGES YOUR QUESTIONABLE FOOD CHOICES AND SOMEHOW MAKES EVERYTHING TASTE BETTER!
“I come from an Italian family, anytime I get to go home and get some home cooking like sauce With meatballs“
Maximilian Leyland, Coquina Fish Bar
“Italian Food “ Joshua Funk, Stoked
“Shrimp Alfredo. “ Da’Rion Smith, Burgaw Brewing
“Baked spaghetti.“ Luke Owens, Native Fine Diner
“pasta“
Heather Rhodes, Castle Street Kitchen
“Big bowl of pasta“ Matt Grimm, Grimmburger
“A slow cooked Bolognese. “
Eric Smiarowski, Ponysaurus Brewing Co.
Chocolate chip cookies
Brian Dickey, Sweet D’s Cuisine
THE OUTLIERS
“Peanut Butter“
Hazley W. Carter, Salt & Charm
“Peanut butter“
Rodney Petersen, Wrightsville Beach Brewery
Fresh out of the oven sourdough bread.
Molly & Brendan Curnyn, CheeseSmith
Purchase Tickets!
PARTICIPATING RESTAURANTS + CHEFS
Craft + Cuisine
PLATYPUS & GNOME
Matt Danylec
THE CARDINAL
Russell Snyder
GRIMMBURGER
Matt Grimm
BRUNSWICK BEER & CIDER
Denny Rivenbark
MARINA GRILL
William Urena
WRIGHTSVILLE BEACH BREWERY
Rodney Peterson
REBELLION
Travis Weiss
BAHN SAI
Austin Belt
FRONT STREET BREWERY
Jon Barron
LOS PORTALES TAQUERIA
Ramon Villasenor
PONYSAURUS BREWING CO.
Eric Smiarowski
BENNY’S BIG TIME PIZZERIA
Evan Morton
DRAM YARD
Nick Chavez
BEAT STREET
Ben Houghton
OLIVER’S ON THE CAPE FEAR
Jeremy Hannel
SALT & CHARM
Joshua Evans, Jonah Reck, Manuel Valdovinos, W. Hazley Carter
CHEESESMITH
Molly & Brendan Curnyn
CEVICHE’S
John Anderson
APPLE ANNIE’S BAKE SHOP
Hans Westermark
BOOMBALATTI’S
Wes and Kristen Bechtel
NOTHING BUNDT CAKES
Gabriela Whelan
CHENEY BROTHERS
Leigh Hesling, James Rivenbark, Joe Petracca
Pier Party
YOSAKE
Jacob DeBose
DOUGH HOUSE PIZZA CO.
Joseph Aperfine
BLUEWATER WATERFRONT GRILL
Jason Ivady
THE COMMODORE CLUB
Jordan Keen
OCEANIC
Vic Curinga
SEAVIEW CRAB COMPANY
Tim Bosse
CIRCLE PIT BBQ
Chris Tolbert & Seth Penner
THE HALF
Charles Fogg
SOUTH FRONT TAVERN
Ken Hanson
STOKED RESTAURANT
Josh Funk PINPOINT
Cameron Garvey COVEY
Austen Schindler
GUSTU PERUANO
Mauricio Huarcaya
MAINE LOBSTAH SHACK
Trevor Dostie
COQUINA FISHBAR
Maxmillian Leyland
TRUE BLUE BUTCHER AND TABLE
Nick Bilello
CIRCA 1922
Will Copeland
OLIVERO
Lauren Krall Ivey & Sunny Gehert
STEAM RESTAURANT & BAR
James Iseton
DEHLI DARLING
Karuna Kumar
LA DUNA PARADISO
Courtney Paugh
APPLE ANNIE”S BAKE SHOP
Hans Westermark
BOOMBALATTI’S
Wes and Kristen Bechtel
NOTHING BUNDT CAKES
Gabriela Whelan
US FOODS
Cliff Vogelsberg, Jimmy Real,
Josh Hughes
THE FOOD BANK
Kenneth Pohlman
Brunch Elevated
SWEET D’S CUISINE
Brian Dickey
CASTLE STREET KITCHEN
Heather Rhodes
TRUE BLUE BUTCHER AND BARREL
Kevin Kellum DRIFT
Thomas Mathers
SAVOR SOUTHERN KITCHEN
Brad Hagler
PALOMA’S
Jimmie McDowell
THE WANDERING CONE
Amanda Cassella
GRATEFUL GRAZE
Ericka Mitchell
PINE VALLEY MARKET
Christyanna Durand & Christi Ferretti
SOLSTICE KITCHEN & COCKTAILS
William Roberts
BITTY & BEAU’S COFFEE
Aaron Matis
BUEN DIA
Marcos Cruz
NATIVE FINE DINER
Luke Owens
BEACH SHOP & GRILL
Jim Foss
CAFÉ MATA
Sesa O’Connor
COCO PIPA
Lizzie Fowler and Isaac Bol
SAP LAI
Tee Somsnith
ELIJAH’S OYSTER & FISH CAMP
Chris Vergili
CAPE FEAR SEAFOOD COMPANY
Richard Strahley
BONITA LATIN FUSION
Jennifer Rigard
THREE LITTLE SPATS OYSTER CO.
Jessica Cabo
CATCH
Keith Rhodes
US FOODS
Cliff Vogelsberg, Jimmy Real, Josh Hughes
THE FOOD BANK
Kathleen Hoolihan
Trusted for 30 yearsBuilding for 30 more...
As the original Life Plan Community in Wilmington, NC you can take comfort in the fact that we have 30+ years of success with Life Care Services’ management. Now accepting priority deposits for our Phase 2 Development. PortersNeckVillage.org Contact 1.866.825.3806 to learn more.
Craf t + Cuisine Brewery + Restaurant Pairings
DRUMTROUT BREWING
SURF CITY BREWING COMPANY
PANACEA BREWING COMPANY
OUTER DUNES BREWING COMPANY
BROOMTAIL BREWING
WILMINGTON BREWING COMPANY
IRONCLAD BREWERY
MAD MOLE BREWING
FLYTRAP BREWING
BILL’S BREWING COMPANY
LELAND BREWING COMPANY
SALTY TURTLE BEER COMPANY
WATERLINE BREWING CO.
GOOD HOPS BREWING
MAKAI BREWING COMPANY
HI-WIRE BREWING
BY THE BEACH BREWING
ODEN BREWING COMPANY
BRUNSWICK BEER & CIDER
FRONT STREET BREWERY
WRIGHTSVILLE BEACH BREWERY
BRUNSWICK BEER & CIDER
PONYSAURUS BREWING CO.
+ DRAM YARD
+ CEVICHE’S
+ BEAT STREET
+ BOOMBALATTI’S
+ THE CARDINAL
+ APPLE ANNIE’S BAKE SHOP
+ PLATYPUS & GNOME
+ BENNY’S BIG TIME PIZZERIA
+ LOS PORTALES TAQUERIA
+ CHEESESMITH
+ GRIMMBURGER
+ SALT & CHARM
+ REBELLION
+ OLIVER’S ON THE CAPE FEAR
+ BANH SAI
+ NOTHING BUNDT CAKES
+ DRAM YARD
+ SHEPARD BARBECUE
+ CHENEY BROTHERS
* Brewery and Restaurant
* Brewery and Restaurant
* Brewery and Restaurant
* Brewery and Restaurant
