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Chefs

Impromptu Wilmington Wine Trail Part 2

Caviar blini at The Fortunate Glass.

Caviar blini at The Fortunate Glass.

I’ll never forget the look of rapture on General Lorens Lowenhielm’s face when he tasted that first forkful of caviar-topped blini and first sip of accompanying champagne in the movie “Babette’s Feast.” I wonder if mine looked the same during the Super Star Pairing this week at The Fortunate Glass wine bar.

That on a cold weeknight after work I was eating something long on my culinary bucket list and sipping NV Bollinger Special Cuvee Brut was as unexpected as Lowenhielm’s discovery that the humble, village meal he was expecting would turn out to be a much more.

Nuevo Nicoise.

Nuevo Nicoise.

The Fortunate Glass event on Wednesday featured four top-shelf wines matched with thoughtful dishes, starting with chef Fenix Nelson’s colorful take on classic caviar and blini. Streaks of pomegranate glaze played with the champagne’s fizz.

One of my favorite wines of the evening was the second-course Chateau Montelana Chardonny 2011. Crisp but full and just enough fruit to balance Nelson’s Nuevo Niscoise salad with chicken confit, diced potatoes, sweet yellow cherry tomatoes, fluffs of boiled egg yolk and the savory crunch of pistachio-laced goat cheese.

Shatter Grenache 2011 was another stand-out for me and diners I overheard complimenting the vintage. Concentrated but easy to drink, full with summer berries, this is one to have in home racks for comforting winter meals, perhaps a riff on the duck confit stroganoff with caramelized onions and portobello mushrooms in blackberry sauce The Fortunate Glass paired with the wine.

One of the things I love about The Fortunate Glass is its approachability. This is a serious wine bar with a light touch, as evidenced by the playful cola-braised pork butt Nelson served with the final wine, Hollywood and Vine Short Ends Cabernet Sauvignon 2009. It’s a big wine that needs a big love. All that plum, mocha, earth and spice found it in the fork-tender pork Nelson married to cremini mushrooms and super-buttery potato puree. Cherry cola demi-glace further sweetened the relationship.

Cola-braised pork butt.

Cola-braised pork butt.

The Fortunate Glass offers a lot of interesting wine, and sometimes beer, events. Each Tuesday, the wine bar hosts a free 6 to 8 p.m. tasting. Check for updates at The Fortunate Glass Facebook page.

Posted on by lizbiro in Chefs, dinner specials, Downtown, downtown Wilmington, Restaurants, Uncategorized, wine bar Leave a comment

Impromptu Wilmington Wine Trail Part 1

Rx chef/owner James Doss paired housesmoked lardo and beets with my favorite wine of the night, bonarda.

Rx chef/owner James Doss paired housesmoked lardo and beets with my favorite wine of the night, bonarda.

I had plans to eat at home last night — lentil and barley stew — until someone said malbec, smoked lardo, Bollinger and caviar.

A couple hours later I was on a Wilmington wine-tasting trail, hitting a free food and wine pairing featuring Altos Las Hormigas malbecs at Rx Restaurant and Bar and sophisticated sips and nibbles at The Fortunate Glass wine bar.

On my Culinary Adventures with Liz Biro food and cocktail tours, I often tell guests that they’ll find a free wine tasting in and around Wilmington just about every night of the week. Rx took the idea further, serving one- and two-bite noshes with Altos Las Hormigas wines.

Altos Las Hormigas is known for malbecs, and the winemakers’ obsession with scientifically decoding the soil secrets of terroir has produced tasty vintages at prices in the $10 range, a couple up to $20ish.

The evening’s star was Altos Las Hormigas’ Malbec Reserve 2011 — classic malbec berry notes yet silky and refined — but I leaned toward Altos Las Hormigas’ Malbec Terroir 2010. Displaying a bold nose and light, juicy berries, the wine feels both fireside and fancy. It’s sweetness was balanced by Rx chef/owner James Doss’ “duck confit grilled cheese” highlighting slightly salty duck with Chapel Hill Creamery’s Calvander cheese on fresh wheat bread made at the Rx sister restaurant Pembroke’s.

Altos Las Hormigas Malbec Terroir.

Altos Las Hormigas Malbec Terroir.

Much as I loved the malbecs, my favorite wine of the evening was the lesser-known Colonia Las Liebres Bonarda Argentina 2012.

Bonarda grapes are usually purposed for wine blends or low-grade bulk wines, as the grapes produce big yields that provide color and fruitiness. Given interest and care by Altos Las Hormigas, the grapes resulted in Colonia Las Liebres’ soft, just sweet, fresh and light personality. The wine was so easy that I could imagine taking it to the beach in summer for a late-afternoon or evening picnic.

The bonarda works for people who think they won’t like red wine and for those who love reds. Consider it for upcoming Valentine’s Day and Easter dinners. I think it would be especially lovely with a glazed ham. In my favorite pairing of the night, Rx’s Doss put the bonarda with a ultra-thin slice of house smoked lardo atop a crescent of blood orange-marinated beet. Locally grown, organic Garden Cress was the garnish.

With thoughts of travel to Argentina in mind, I headed out to The Fortunate Glass Super Star pairing showcasing top wines and refined food. Check the menu below, which I’ll be posting about later today. For now, I’m off on another path — hunting down Brunswick stew for an upcoming story in Wrightsville Beach Magazine.

Super Star menu

Posted on by lizbiro in Chefs, dinner specials, Downtown, downtown Wilmington, Restaurants, Uncategorized, wine bar Leave a comment

Girls! Girls! Girls! Female chefs at Fire on the Dock

That professional kitchens remain male-dominated is surprising, considering women do much of the world’s everyday cooking. Remember in late 2013 when Time magazine left out any mention of female chefs in its Nov. 18, 2013, “Gods of Food” cover story and in the accompanying “chef family tree” that traced how great chefs are linked?

Despite the exclusions, women run or are key staffers in restaurant kitchens (Alice Waters, Dominique Crenn, Cat Cora, Elizabeth Falkner, Lidia Bastianich, Nancy Silverton, Amanda Freitag, Alexandra Guarnaschelli, Traci Des Jardins, to name a few).

Women are among Wilmington’s best chefs, three of whom will be in the mix of eight competitors when the annual cooking contest Fire on the Dock returns this month to Bluewater Waterfront Grill in Wrighsville Beach.

Fire on the Dock 2014 chefs ready for action.

Fire on the Dock 2014 chefs ready for action.

The female lineup includes Kirsten Mitchell of 1900 Restaurant Lounge, Tiffany Eslien of Hops Supply Co. and Katie Carter of The Olive Cafe & Wine Bar, all in Wilmington.

Other Wilmington-area contestants are Josh Petty of Sweet & Savory, James Rivenbark of South Beach Grill and Antoine Murray of Cape Fear Country Club. Coming from out of town are Clark Merrell of Circa 81 in Morehead City and Michael Barns of Prime 1079 at DoubleTree by Hilton hotel in Atlantic Beach.

I can’t recall a time when such a large number of female chefs took part in Fire on the Dock or any of the sponsoring Competition Dining Series’ contests. Each year, the Competition Dining Series stages regional professional cooking contests featuring restaurant chefs. The bracket-style tournaments culminate in a final battle to select the best chef from among statewide competitors.

Women have certainly marked Fire on the Dock. Mitchell made the final four in 2012′s event. And I’ll never forget the Cheerwine-braised collards that 2012 competitor Erin Wiley created when she was part of the YoSake restaurant team. Find Wiley at Pembroke’s these days. My favorite dish of the 2013 tournament was by Manna pastry chef Rebeca Alvarado Parades. As part of the YoSake team that year, she served super silky, intensely chocolate Texas Pete and cocoa cheesecake with Texas Pete gastrique, Texas Pete chocolate glaze, whipped mascarpone cream and a spicy almond lace cookie.

While I’m thrilled to see so many women in this year’s Fire on the Dock, which starts Jan. 27, I’m as excited about the guys, especially Josh Petty of Sweet & Savory.

Petty was the last Wilmington chef standing in the 2013 Fire on the Dock, and my money was on him to win thanks to push-the-envelope dishes he crafted along the way, namely as Asian-inspired soup. When my spoon broke into a deep-fried wonton, a soft egg yolk inside the package enriched the veal, lobster, black rice and vegetable soup. During a later battle, Petty’s Five Spice Peanut Tempura Shrimp, a crispy, sweet, spicy creation drizzled with Pepsi chili glaze, earned the night’s highest score.

The dishes weren’t perfect  — cooking competition offerings seldom are — but I’m hoping Petty’s experience with the contest will up his game.

Whoever wins is mostly up to diners. They score dishes along with professional judges. Seven Fire on the Dock 2014 battles are set each Monday from Jan. 27 to Feb. 17, and tickets are on sale. Preliminary battle tickets cost $74.78; final battle tickets cost $87.46.

Posted on by lizbiro in Chefs, dinner specials, Fire on the Dock, Restaurants, Uncategorized, Wrightsville Beach Leave a comment

Wilmington menu to aid typhoon victims in the Philippines

I was just considering a series about great Wilmington-area chefs and restaurants that fly under the radar when I saw a Facebook post from one of them that reminded me why I continue to write about restaurants. Readers may think it’s because I like to eat — and, of course, I do — but what keeps me most interested in the beat are the special people I meet along the way. Chef Danny Keegan of San Juan Cafe is one of them.

Keegan is a fantastic cook and a super-nice guy, as evidenced by the menu special he announced last night: Traditional Filipino cuisine will be served starting this Thursday and continuing through Saturday, with 10 percent of sales donated to Red Cross aid efforts in the typhoon-ravaged Philippines.

“This disaster hits close to home for us here at San Juan Cafe,” Keegan said on Facebook. “Our bartender, Katrina, has over a dozen family members who live on the Filipino island of Leyte in a province just outside of Tacloban. Please come out and help us support those who are in desperate need of assistance at this difficult time.”

The Filipino noodle dish pancit  and adobo, which usually involves meat, seafood and vegetables simmered in tangy soy garlic sauce, will both be on the menu this week, Keegan said.

San Juan Cafe tostones with caviar or tuna tartare are regulars on San Juan's menu.

San Juan Cafe tostones with caviar or tuna tartare are regulars on San Juan’s menu. (Photo courtesy of San Juan Cafe.)

Keegan opened San Juan Cafe, 3314 Wrightsville Ave., near Independence Boulevard, in 2010. He’s a passionate cook who strives to produce authentic Latin American cuisine, including that of this native Puerto Rico.

Trained at Johnson and Wales late Charleston, S.C., campus and an alumnus of various Key West and Cape Fear kitchens, Keegan has a knack with getting tostones (fried green plantains) just right, meaning crisp and light, and then crowning them with unexpected toppings, my favorite being caviar and cilantro-lime cream.

Duck two ways — tender confit and seared breast — arrives with caramelized onion demi-glace with soft arepas.

Knowing Keegan’s skill and heart, I can’t wait to see what he does with Filipino cuisine this week. Hope to see you there.

 

 

 

Posted on by lizbiro in Chefs, dinner specials, Midtown Wilmington, Restaurants Leave a comment

When chefs collide, what deliciousness!

Poke at Tamashii.

Poke at Tamashii. (Photo courtesy of Tamashii)

Wilmington restaurants come and go, but some cooks can’t stay away. Chef Eric Gephart is one of them. He used to run a much-loved seafood restaurant named Buoy 32 at Wrightsville Beach. After Buoy 32 closed, Gephart helped open and run downtown’s Mixto (closed til spring 2014). Next, he headed to Morrisville, where Gephart remains lead instructor at the The Chefs Academy. Tonight, he’s back in Wilmington cooking with friends at great Wilmington restaurant that flies under the radar.

Tamashii is a Masonboro Loop Road spot whose chef/owner Mark Scharaga sources local ingredients and sustainable seafood for traditional and unusual sushi on a mostly Asian menu that steps elsewhere with ceviche, poke and tartare, as well as eclectic entrees that speak to the way Scharage defines the restaurant.

“Tamashii, is a word that originates in Japan. In the simplest form it means “Soul,” Scharaga says at Tamashii’s website. ”This is essential to our chefs’ vision for the restaurant. We make food that comes from the soul of our being and the soul of the ingredients we use.”

Evidence of that arrives tonight (Nov. 9, 2013) when Scharaga and Gephart join forces for an Evening of Culinary Exploration, a five-course meal based on their shared imaginings. Each selection will be paired with wine or sake.

Tamashii is on Masonboro Loop Road, near Navaho Trail.

Tamashii is on Masonboro Loop Road, near Navaho Trail.

Gephart promises to bring back some Buoy 32-style delights; Scharaga will be behind the sushi bar crafting special noshes. On the menu are Hawaiian albacore with wasabi tempura and sweet red tobiko and a pork belly dish with ginger, Thai peppers and sweet potato mash. Oyster ice cream has been mentioned, too!

Josh Burris, a close friend of Gephart’s and a longtime Mixto cook who is now part of the team at Aubriana’s, one of Wilmington’s top restaurants, joins Scharaga and Gephart for the event.

The five-course meal costs $75. To make reservations, purchase tickets online or call Tamashii at 910-228-5576. Find the restaurant at 4039 Masonboro Loop Road.

Posted on by lizbiro in Chefs, dinner specials, Local food, Midtown Wilmington, Restaurants Leave a comment

Warm up with some of Wilmington’s best soups!

Winter is just nippy enough on the North Carolina coast to think about soup after a fall or winter walk on the beach. Lots of places in the city make wonderful soups, many of which are on special during Encore Restaurant Week. Here are a few of my favorites.

Downtown and Monkey Junction’s Chop’s Deli locations offer hot soup every day, no matter the temperature. Selections may be as traditional as clam chowder or tomato soup or fresh takes on old ideas. For instance, one of today’s choices is Curried Surf & Turf Chowder. Chop’s is well-loved for its super cheesy, super rich Broccoli Cheese Soup. One of my past favorites was Meatloaf Mac & Cheese Soup.

In far north Wilmington, I’m crazy about Kornerstone Bistro for the kitchen’s wood-fired oven (pizza with soup! yum!). Lately, the spot has been offering Tomato Basil Soup and Roasted Red Pepper Soup, either perfect with Pizza Bianca (no tomato sauce).

Phun Seafood Bar's Duck Noodle Bowl. So yummy!

Phun Seafood Bar’s Duck Noodle Bowl. So yummy!

I love Asian soups, and downtown chef Josh Woo of YoSake really knows how to make broth sing with flavor. For this week’s Encore Restaurant Week menu, Oct. 23-30, 2013, Woo crafts Tomato Ginger Bisque and Lemongrass Vegetable Soup.

Uptown, chef Lee Grossman of Bento Box has an experienced hand with soups, too. His Hot & Sour Soup is lovely, but keep an eye out for specials such as crispy lobster dumplings in clear broth.

I recently sampled the most delicate but soothing simple egg drop soup with goji berries at Szechuan 132 in College Road’s University Landing Mall. If you like a white tablecloth Asian restaurant, don’t miss this little gem.

My absolute favorite soup of late is the Kai-Soi curry beef noodle soup at Asian Fusion Noodle House on New Centre Drive near Target.

Szechuan 132's Egg Drop Soup with gogi berries. Light but so warming.

Szechuan 132′s Egg Drop Soup with gogi berries. Light but so warming.

Other great soups and stews around town include the creamy seafood stew named Waterzooi at downtown’s Caprice Bistro. This week, Caprice is offering its stellar Boeuf Bourguignon as part of its $29.95 Encore Restaurant Week lineup. Nearby French cafe and wine bar Le Catalan serves delish Lentil and Sausage Stew this time of year.

I also adore, adore, adore the Duck Noodle Bowl I’ve had at downtown Wilmington’s Phun Seafood Bar.

These are just a tiny selection of the many wonderful soups available around Wilmington. Please share places where you have found others.

Posted on by lizbiro in Chefs, dinner specials, Downtown, downtown Wilmington, French, Midtown Wilmington, Monkey Junction, Restaurants, Uncategorized, Uptown Wilmington, Wilmington Restaurant Week Leave a comment

Rx beefs up the menu

The sign outside Rx last night read “pork belly” — in all caps — which was not unusual. That’s one of the restaurant’s signature dishes, trumped only perhaps by the kitchen’s crispy, Buffalo-sauced pig ears — or the bacon jam or the bacon vinaigrette or the pork chop or the pork ribs garnished with fried pork skins.

Pork rules Rx but last night was all about beef — namely marrow.

Marrow found in shank bones is so rich that it has been called “meat butter.” Rx owner/chef James Doss got his hands on several of the bones thanks to the arrival of nearly 500 pounds of lovely beef from a pasture-raised, antibiotic- and hormone-free Hereford/Angus cross from sustainable farming loyalist Bev Eggleston of EcoFriendly Foods.

Doss has various plans for the 21-day aged meat delivered this week. He and his cooks may pound some for chicken-fried steak. Four-ounce sirloins might accompany eggs at Sunday brunch. Of course, burgers are planned. Doss is further aging rib-eyes, and he’s considering extra-special preparations for tenderloin.

That all sounds delicious, but when Doss mentioned marrow bones my metabolism fired. I figured the faster I moved through Tuesday, the faster dinnertime would arrive. I grew up eating marrow bones at my parents’ table. I was long due for a fix.

Local oysters and boiled N.C. peanuts before beef marrow at Rx on downtown Wilmington's Castle Street.

Local oysters and boiled N.C. peanuts before beef marrow at Rx on downtown Wilmington’s Castle Street.

I landed at Rx around 8 p.m. After tucking into raw, local oysters from Hampstead’s Nature’s Way Farm & Seafood and a bowl of N.C. boiled peanuts garnished with cured ham, Doss presented roasted marrow set in rich brown broth and served alongside two meaty shiitake mushroom caps from Healing Earth Farm near Wilmington. Barely tart purslane balanced the dish’s savory riot.

Pulled from the bone and spooned up with a bit of the broth, the marrow was all creamy beef, melting butter and a bunch of umami at once. Each spoonful lasted but a moment on the tongue, yet I can still taste its deep flavor today.

Doss said he’ll get about 12 to 15 marrow bones from the beef load. The chef is still tweaking the presentation I sampled last night, but check for a marrow special on the Rx menu starting today. If you miss it, the dry-aged sirloin with roasted potatoes, shiitake mushrooms, green beans and blue cheese Mornay sauce is a fine substitute.

Find Rx Restaurant at Castle Street and 5th Avenue in south downtown Wilmington. Call 910-399-3080.

Roasted beef marrow bone with purslane and local shiitake mushrooms at Rx Restaurant.

Roasted beef marrow bone with purslane and local shiitake mushrooms at Rx Restaurant.

 

Posted on by lizbiro in Brunch, Chefs, dinner specials, Downtown, downtown Wilmington, Local food, Restaurants, ribs, Uncategorized Leave a comment

Top winemakers show off vintages at special dinner

The Second Annual Wilmington Wine and Food Festival is months away, but the event’s first fund-raising wine dinner happens 7 p.m. Sept. 17 at Rx Restaurant and Bar.

A portion of the $75-ticket price benefits the May 2-4 festival at Bellamy Mansion Museum of History and Design Arts, 503 Market St., festival organizers reported.

“This next festival is going to have even more food and wine, along with a few other events, to really showcase what makes this such a great foodie community,” key festival planner and Wilmington Wine owner Chrissy Absi Bonney said.

Rx chef/co-owner James Doss and team plan a multi-course menu to pair with four vintages from three top California winemakers: Arietta On The White Keys and Arietta Quartet, both by Screaming Eagle winemaker Andy Erickson; DeSante Old Vine sauvignon blanc by David DeSante, who also makes wines for Napa Valley’s Jaffe Estate; and Vineyard 7 & 8’s “7” cabernet sauvignon by Luc Morlet.

Each year, some proceeds from the Wilmington Wine and Food Festival benefit area non-profit organizations. The 2012 inaugural festival raised more than $3000 for Cape Fear River Watch and 1,000 People Who Care. Benefactors for 2014 will be Bellamy Mansion and Open Gate Domestic Violence Shelter.

Reservations are required to attend the wine dinner. Call Rx at 910-399-3080 or Wilmington Wine at 910-202-4749.

Posted on by lizbiro in dinner specials, Downtown, downtown Wilmington, Food festivals, Restaurants, Uncategorized, wine bar Leave a comment

Happy Birthday Katy’s

A big burger welcomes diners to Katy's.

A big burger welcomes diners to Katy’s.

In the commerce mishmash lining Wilmington’s busy College Road, one restaurant stands out not just for its bright, mustard-colored awning and the giant double-cheeseburger sculpture holding court by the door.

The burger signals the fun, food and friendliness Katy’s Grill & Bar has been serving for 30 years. That this little restaurant always feels like home is thanks to its owner Katy Monaghan.

The Wilmington restaurant veteran has been a force behind some of the city’s most beloved dining spots, including The Original Salt Works on Oleander Drive near Bradley Creek.

Today, Monaghan stages a huge birthday party for Katy’s. She’ll serve a buffet from 5 to 7 p.m.  Sliders, seafood and Katy’s popular wings are on the menu. Live music starts 4 p.m. The first act, Cosmic Groove Lizards, is a band whose members attend Monaghan’s church. Foosball, corn hole and ping pong are planned, too.

The celebration will no doubt be as down to earth as every other day at Katy’s. Folks will eat and drink — specials include Jell-O shots — hoot and howl, engage in back slapping and just hang out. Such a huge crowd is expected that Monaghan has arranged for parking attendants and added spaces at parking lots neighboring Katy’s.

Katy Monaghan

Katy Monaghan

An owner who truly cares about her customers, Monaghan’s kind and genuine spirit is evident each time she meets someone.

“I love the fellowship,” Monaghan said of the restaurant business.

Monaghan was 16 years old when her father moved her family from Illinois to Wilmington for work.

“I sold my saddle to buy a surf board,” Monaghan said while sipping a beer at the Katy’s bar.

The beach lover’s first job was at Wrightsville Beach’s late Marina Restaurant, which in the 1970s and 1980s was on Causeway Drive. A friend from Monaghan’s mother’s garden club got her the job. Monaghan started as a waitress. Six years later, she was the manager, a climb she made while working on her college biology degree.

Monaghan’s love of restaurant work trumped her interest in biology. By her early 20s she was married and persuading her husband, a teacher, to get into the restaurant business.

They opened a burgers and hot dogs place named Salt Works because of a historic salt production site nearby.

The marriage didn’t last, but Salt Works did as did Monaghan’s love of the food business. Salt Works inspired a different owner to develop Salt Works II, still on Wrightsville Avenue, in a building where Monaghan operated a restaurant named Pony Express. She also was involved in the creation of Wrightsville Beach favorite Causeway Cafe. Today, Katy’s is her sole restaurant.

She describes the restaurant business as a round-the-clock stressor that “sucks you dry.” With so many chain restaurants added to the College Road mix since Katy’s opened, profits have dropped. No matter. Monaghan considers the bigger payoff the people she meets at Katy’s, whether they’re regulars or unexpected celebrities including Arnold Schwarzenegger, Maria Shriver and Julia Roberts.

A joyful heart, an easy manner and an eye toward the future are what it takes to survive in the restaurant business, Monaghan said. After all this time, Katy’s remains a work in progress, no matter the odds. When a car drove through Katy’s, Monaghan made the restaurant’s slogan “not just another hole in the wall.” When diners’ tastes shifted to healthy foods, Monaghan added a salad bar and veggie burgers, although fried soft shells crabs (available now), fried pickles and fried green tomatoes remain her favorite menu items.

“It’s evolving,” Monaghan said of her restaurant.

“I hope it stays Katy’s.”

Posted on by lizbiro in dinner specials, Midtown Wilmington, Restaurants, Uncategorized, Wrightsville Beach Leave a comment

Wilmington food fest scene is cooking!

Wilmington food festivals are quickly gaining fans, convincing event organizers to start planning the next party as soon as the current one ends.

The inaugural Taste of Wrightsville Beach food and drink festival happened in a downpour on Oct. 27, 2012. Still, a few hundred people attended. Founders began talking about the following festival even before last year’s had ended. Key to discussions was finding an indoor/outdoor venue.

MarineMax boat dealer and service supplier hosts this year’s Taste of Wrightsville Beach on Oct. 12, according to the festival website.

Sixteen restaurants provided tastings at the 2012 event. As many are expected this year along with an equal number of beer or wines. Participants compete for a People’s Choice award as well as a Best in Show winner selected by a panel including culinary professionals.

Food and drink purveyors may still sign up to serve at Taste of Wrightsville Beach 2013. Tickets to attend are for sale online, too. The advance price, available until Oct. 5, is $50 and includes admission and one tasting from each food, beer and wine vendor. Additional full-pour drinks may be purchased at the event.

Tickets cost $75 after Oct. 5.

The first annual Wilmington Wine and Food Festival downtown last May also drew crowds.

The second annual festival is scheduled May 3 and 4 at Bellamy Mansion. Expect a grand wine event; champagne and beer brunch; cocktail contest; and VIP pig-pickin’ with a local restaurant barbecue sauce competition. Wine dinners featuring guest chefs working with area talent, wine tastings and other food and wine-related celebrations are planned in the days before the festival.

Watch for a Sept. 18 wine event that will kick off wine and food-related fundraisers scheduled to benefit festival development.

Posted on by lizbiro in barbecue, dinner specials, downtown Wilmington, Food festivals, Restaurants, Wrightsville Beach Leave a comment