Food

Feb 6

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

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

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: Richard Bruce, Top Palmer, Pigman’s BBQ

Richard Bruce, Top Palmer took over Pigman's Full story

Feb 17

 

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: 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

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-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

Get Ready for the 6th Annual OBX Brewtag
Kegs Will Fly Again on October 22

Join us October 22, 2022 for the 6th Annual OBX Brewtag at the Outer Banks Soundside Event Site! Full story

Sep 30

Rosie’s Recipes: Herbalicious Tuna

By Rosie Hawthorne | Outer Banks Voice My tuna connection has been keeping me well-supplied with some lovely tuna fillets this season.   And just to keep it interesting, I’ve been coming up with all sorts of preparations for this wonderful fish.  Today’s tuna dish is “Herbalicious Tuna.”  It’s seared and sliced tuna steaks accented with a fresh herbal condiment – my  variation on gremolata and chimichurri sauces. Full story

Sep 12

Rosie’s Recipes: Summertime And The Eatin’ Is Peachy

Summer meals should be fresh and light and that’s just what I’m offering.  My fish is as fresh as it comes, straight from ocean to table, my green bean salad, because we all need a little green on the plate, is a summery delight, and I’m using peaches - the queen of summertime fruits - from start to finish.  I have a peach purée to serve alongside my fish entrée - either seared sea bass or fried tilefish.   Dessert is an all-time summer favorites - peach pie.  And don’t forget the homemade peach ice cream! Full story

Aug 12