Food

Mar 30


Two couples are new owners of Brewing Station

Will retain staff, keep business going as is  By Mark Jurkowitz | Outer Banks Voice. According to outgoing Outer Banks Brewing Station co-owner Eric Reece, the sale of the iconic restaurant and entertainment venue was really clinched when the new owners agreed to retain all the existing employees and keep operating the business as it had been run. Full story


Rosie’s Recipes: Pi and Pie –  Oh My!

Call me irrational, but I love National Pi Day (March 14 or 3/14) and in honor of the day, I’m making PIE -  a lovely and luscious lemon pie which heralds the spring season and celebrates the never-ending occasion. Full story


The Chef Files


 

Chef Files: Mark Shafer, Sandbars Raw Bar & Grill

I started washing dishes at 15 just to make some money to get a car and take out girls. Then I was working at Chili’s while going to school to be a teacher. That really taught me the back end of the restaurant business. Full story

Apr 2

 

The Chef Files: Evan Hayes at Blue Water Grill & Raw Bar

This edition of The Chef Files from the Outer Banks Restaurant Association features Evan Hayes, executive chef at Blue Water Grill & Raw Bar at Pirates Cove Marina on the Manteo-Nags Head causeway. Full story

Feb 16

Rosie Hawthorne's Recipes


 

Rosie’s Recipes: Pi and Pie –  Oh My!

Call me irrational, but I love National Pi Day (March 14 or 3/14) and in honor of the day, I’m making PIE -  a lovely and luscious lemon pie which heralds the spring season and celebrates the never-ending occasion. Full story

Mar 7


 

Rosie’s Recipes: Mad About Mushrooms

There’s nothing quite like a bowl of steaming, comforting soup when the weather outside is freezing and non-comforting.  Disclaimer:  Since this is the Outer Banks, the weather, of course, could be in the 70s and delightful when this column is published.  If so, tuck the recipe away for later use.  There will be a nor’easter soon enough and this dish will call out to you, so be patient. Full story

Feb 16


 

Rosie’s Recipes: Holy Pozole! It’s A Celebratory Soup

By Rosie Hawthorne | Outer Banks Voice
After gleaning through a bunch of pozole recipes, I came up with a fairly straightforward and simple one that’s hearty and perfect for a winter’s meal.  And what better way to celebrate the New Year than with pozole!  I served a jalapeño cornbread alongside for sopping up any leftover juices. Full story

Jan 1

Dining


 

NouVines: A new wine experience in Manteo

There’s a new kid in town in the Manteo waterfront district. Judging by the early consumer response, it will fill a long-vacant niche for visitors and residents on Roanoke Island in search… Full story

Aug 9


 

Mexican restaurant to move into Rooster’s site

A family-owned restaurant, Tr3s Tequilas Restaurante Mexicano, is expected to open its doors this summer in the former Rooster’s Southern Kitchen location on U.S. 158 at milepost 8.5 in Kill Devil Hills.… Full story

Mar 20


 

Taco loco: There’s a new taco in town. And it isn’t as crazy as that sounds.

We prepared the following story and right before publishing, the Covid-19 lockdown happened. They reopened May 23rd and according to Sandra de Waal, they are doing a brisk business. They are back… Full story

Jun 21

 

Rosie’s Recipes: Mad About Mushrooms

There’s nothing quite like a bowl of steaming, comforting soup when the weather outside is freezing and non-comforting.  Disclaimer:  Since this is the Outer Banks, the weather, of course, could be in the 70s and delightful when this column is published.  If so, tuck the recipe away for later use.  There will be a nor’easter soon enough and this dish will call out to you, so be patient. Full story

Feb 16


Rosie’s Recipes: Holy Pozole! It’s A Celebratory Soup

By Rosie Hawthorne | Outer Banks Voice
After gleaning through a bunch of pozole recipes, I came up with a fairly straightforward and simple one that’s hearty and perfect for a winter’s meal.  And what better way to celebrate the New Year than with pozole!  I served a jalapeño cornbread alongside for sopping up any leftover juices. Full story

Jan 1


Rosie’s Recipes: Whole Lotta Shuckin’ Goin’ On

By Rosie Hawthorne | Outer Banks Voice
To me, there’s no better way to eat an oyster than freshly shucked, with a squirt of lemon juice, and slurped down right off the half shell.  Sometimes, however, one wants something a little more substantial, so I’m offering  oysters on the half shell with an array of toppings that’s sure to please the palate. Full story

Dec 12


Rosie’s Recipes-The Food and Drink of Mexico

Sometimes one can find treasure in the unlikeliest of places.  A fortuitous stroke of serendipity led me to find a virtual treasure trove of discarded cookbooks at my local recycling center.  One of the books I found was The Food and Drink of Mexico. Full story

Nov 4


Rosie’s Recipes: Tuna-rrific Delight

By Rosie Hawthorne My tuna connection has done a wonderful job supplying me with fillets and it’s quite comforting to know my meals have been swimming just a few hours before gracing my table. It’s been a fun challenge to come up with different ways to prepare this wonderful fish. Today, I’m marinating inch+-thick tuna steaks, then searing the outside, giving it a lovely caramelized glaze and leaving the inside deliciously rare, almost butter-like. Full story

Oct 8