1. travel
2. vacation rentals

outer banks restaurant association’s
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
Quality.
Our quality assurance (QA) standards and processes
are unparalleled in the industry.
Consistency.
Our product specifications ensure declared weight,
sizing and uniformity of usable product.
Traceability.
We require traceability all the way back to the source.
Integrity.
Our commitment to and reputation for guaranteed quality.
Competitiveness.
Our sourcing and scale enables delivery
of superior products at value pricing.
page 2
www.obxtasteofthebeach.com
outer banks restaurant association’s
TASTE OF THE BEACH 2015
A huge Thank You
to our Sponsors!!
Outer Banks Visitors Bureau - Established Event Grant Award
Sysco Foods - Grand Tasting Title Sponsor
Joe Lamb Jr. & Associates
BBQ & Wings Showdown Title Sponsor
OBX Bank
Merchandise Sponsor
Accommodations Sponsors
US Foods
Grand Tasting Wine
Glass Sponsor
outer banks restaurant association’s
Outer Banks Brewing Station
Grand Tasting
Pint Glass Sponsor
and Kickoff Party Host Sponsor
Shure Foods
Kickoff Party Sponsor
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
page 3
Welcome to Outer Banks Taste of the Beach 2015!
The Outer Banks Visitors Bureau and Dare County Tourism Board want to thank all
of our new and returning visitors for attending this year’s festival. The pairing of
Taste of the Beach with the natural beauty of the Outer Banks is truly a feast for
the senses.
What a great occasion to sample the local flavors! We couldn’t be more proud of
the chefs, cooks and restaurateurs that we have on the islands of the Outer Banks.
From food artisans with roots in big metropolitan culinary scenes to home-grown
chefs with a family heritage of working watermen and women, this week, you’ll find
surprising and awe-inspiring performances from the local providers of food and
beverages.
And where better to eat fresh seafood? Many of the creations you’ll sample during
Taste of the Beach highlight incredibly fresh and equally delicious local Outer Banks
catch. For many years, and several generations, Outer Banks watermen have
brought these delights to the table, responsibly harvesting the bounty of two global
sea currents, winding waterways and rich estuaries.
The area’s also known for its great sight-seeing, including four area lighthouses and
the legendary NC 12, a historic North Carolina coastal highway winding through
the Cape Hatteras National Seashore and its seven villages. Get a deeper
appreciation of the destination by visiting our local historic and cultural attractions,
and remember to come back again when you’re ready for that beach vacation.
Most importantly, we’d like to thank you for coming and sharing your time with us!
Tim Cafferty
Chairman
Dare County Tourism Board
page 4
www.obxtasteofthebeach.com
Lee Nettles
Executive Director
Outer Banks Visitors Bureau
outer banks restaurant association’s
TASTE OF THE BEACH 2015
Our Clients have
great Taste.
Why do so many local residents choose to do their
banking with OBX Bank? Because, we cater to their financial
craving. Find out what has all the locals buzzing.
Give us a call, we’d love for you to become a regular.
KITTY HAWK • MILEPOST 2.5
252-261-9494
NAGS HEAD • MILEPOST 10.5
252-449-1300
Member FDIC
outer banks restaurant association’s
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
page 5
Destination Destiny
By virtue of the singular fact that you are reading this page, we know you’re in
the club. As a reader of this program, you have revealed yourself as someone
who appreciates exceptional food, and as someone who knows that the chefs of
the Outer Banks will impress and astound at every turn thoughout this long
weekend. If you are like most participants in Taste of the Beach - whether first
timers or longtime loyalists - you have been anticipating the upcoming few days
for months now. You’ve likely charted a creative coastal course, combining
several carefully chosen events, for what will surely be a gastronomic excursion
filled with delightful delicacies and memorable mouthfuls. Like me, you too,
probably love to wax poetic - to your friends, or anyone who will listen - about
all the tastes and temptations that will fill your adventure. You get it. And we
get you.
On behalf of all the member restaurateurs, and all of their incredible culinary
teams, we thank you for sharing our passion. For over a decade, as we have
grown TOTB from an afternoon get-together into over 70 events with over 130
individual sessions, it has been the aim of the Outer Banks Restaurant
Association to share with the world just how amazing our food scene really is.
These days, thousands flock here every year, and local food enthusiasts rejoice
in this unofficial kick-off of the approaching season. And while couples around
the globe know of the Outer Banks as an ideal wedding destination, so too has
this area become renown as an outstanding dining destination.
Through relationships that have spanned many years, it is with the steadfast
support of our sponsors, accommodation partners, local businesses, and the
ongoing efforts of the Outer Banks Visitors Bureau that we have reached this
level of success. Please enjoy all of the events, support our sponsors when you
can, and share the “yum” with everyone on all of those social media platforms!
Thank you all for participating! And good eating!
Sincerely,
Ben Sproul
President, Outer Banks Restaurant Association
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outer banks restaurant association’s
TASTE OF THE BEACH 2015
You’re Invited!
to the Shure Foods Succulent CrabTM KICKOFF PARTY
at The Outer Banks Brewing Station
WEDNESDAY NIGHT 5-9pm (March 18th)
Come one, come all! This is an event not to miss to officially kickoff your Taste of the
sda
y
Beach weekend! We are making this a true KICKOFF EVENT by holding it on Wedne
ednesda
sday
night before all the other events begin on Thursday. Get the lowdown on all the
events, purchase tickets right then to events still available, and win some awesome
prizes by entering our raffles. There will be free light apps provided by the Outer
Banks Brewing Station (so you know that’s great!)
This year food will feature a new and dynamic product called “Succulent Crab” by
our sponsors at Shure Foods. Come taste what Shure Foods Chef Freddy Ortega
and Chef Tony collaborate to create and present. You will be among the first in the
nation to try this new innovative, cold-pressed REAL CRAB product!
And also compliments of Shure Foods, enjoy live music from an OBX favorite, SoulOne.
Brent Nultemeier and friends will perform classic favorites with a little reggae and rock
jams. Come out and enjoy this fantastic live music performance…and it’s FREE!
You are invited to come join us, enjoy the food and live music, and buy some raffle
tickets while you’re there. In addition to prize raffles for great restaurant swag, we will
be selling special raffle tickets for a Jonny Waters and Co. band private backyard
concert performance. All the proceeds from this raffle go to the Outer Banks
Restaurant Association’s Culinary Scholarship fund. The drawing for this special raffle
will be held Friday, March 20 at the Joe Lamb Jr. Outer Banks BBQ & Wings Showdown.
Raffle tickets will be on sale for just a few bucks, but the party is FREE for everyone!
No pre-registration necessary. Free entrance at the door.
outer banks restaurant association’s
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
page 7
March 19th
Some of the events occur a few or more times over the four days. Each event is listed
only once and in order of its first occurrence with all the days and times listed. The
other dates are referenced in order of occurrence in this listing.
Eat Outta The Pan Breakfast
March 19-22 @ 7:30 am - 11:00 am All Four Days
$17
Attention Morning People! The Good Life Eatery, featuring casually upscale dining, invites
you to a hearty and elegant Taste of the Beach breakfast…right outta the frying pan! Your
choice of three combinations: Eggs as you like them, 2 fresh blueberry pancakes, bacon or
sausage; An omelet (any way you want), bacon,
homefries or grits, toast, and a fresh fruit cup;
or, Eggs as you like them, 2 johnny cakes
(cornmeal pancakes), bacon or sausage, and a
fresh fruit cup. All three breakfasts feature an
endless cup of coffee and juice. Add an optional
Blood Orange Mimosa or Bellini or a delicious
Southern Red Eye when you get there. (Sorry,
we cannot serve alcoholic beverages before
Noon on Sunday).
at The Good Life Eatery
3712 N. Croatan Hwy., Kitty Hawk, NC 27949
Call 252-480-2855 for more information. Tickets will also be available at the door.
Toast the Coast: A Special NC Wine Tasting
March 19-22 @ 10:00 am - 6:00 pm All Four Days
$26 (21+ Only)
Did you know that some of NC’s best wines are grown and bottled right here on the Outer
Banks? Drop in to Sanctuary Vineyards on the Currituck Mainland for an unforgettable
tasting of award-winning library and reserve wines not regularly featured at our tastings.
Paired with a selection of Artisanal NC cheeses and a keepsake crystal glass, this tasting and
tour is top notch. Come toast the coast with the most, we’re happy to be your host!
at Sanctuary Vineyards
7005 Caratoke Highway, Jarvisburg, NC 27947
Tickets will also be available at the door.
BK’s Oyster Trifecta!
March 19-22 @ 11:00 am - 10:00 pm All Four Days
$21
‘Tis the season to celebrate OYSTERS!! BK Shuckers will prepare you a dozen succulent
oysters done three ways; 4 famous Oysters Rockefeller, 4 hand-dipped and fried golden, and
4 raw shucked oysters. All served with horseradish, cocktail sauce, crackers, and lemon
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outer banks restaurant association’s
TASTE OF THE BEACH 2015
March 19th
wedge. Comes with hand-cut fries, slaw and hushpuppies included! Enjoy with a sampling of
draught beers from Carolina Brewery and Natty Green Brewery from Greensboro, NC. And, as
a sweet ending surprise, sample our new “oyster” cookies.
Enjoy this Trifecta of oysters! A great value and a chance to indulge in true Oyster-Nirvana.
This event is available all four days and from open to
close, so pick your day and come into BK Shuckers
anytime to enjoy this special Taste of the Beach oyster
presentation on your own schedule.
at BK Shuckers Oyster & Sports Bar
4020 N. Croatan Hwy., Kitty Hawk, NC 27949
Tickets will also be available at the door.
The Good Life “Souper” Lunch
March 19-22 @ 12:00 pm - 3:00 pm All Four Days
$15.50
Enjoy a warm cup of broth or cream soup of the day,
paired with our signature applewood sandwich or Panini,
or our signature applewood salad. With your choice of
coffee, fountain soda, or fresh brewed iced tea. Sandwiches and Paninis are served with
potato chips chips or apple slices and pickle. Salads are served with a dinner roll. A chocolate
chip cookie is a sweet finish for this special Taste of the Beach lunch.
Soup, Sandwich or Panini, or Applewood Salad, with drink and dessert.
at The Good Life Eatery
3712 N. Croatan Hwy., Kitty Hawk, NC 27949
Call 252-480-2855 for more information. Tickets will also be available at the door.
Outer Banks Restaurant Tours Thursday Tour
March 19 @ 2:10 pm - 5:30 pm
$51.50 21+ over please.
Hop aboard the Outer Banks Restaurant Tours vans and let us do the driving!
On this tour, we will pick up you at your choice of locations in Duck or Southern Shores and
take you to three fabulous restaurants and a specialty shop for a unique tasting experience.
The tour kicks off at Coastal Provisions Oyster Bar and Wine Bar Cafe. From there, we will
move on to the Saltbox Café in Colington, the Bad Bean Baja Grill in Kill Devil Hills, and the
Beachside Bistro in Kill Devil Hills. We finish the tour at Zen Pops Kitty Hawk. At each stop,
you’ll have the opportunity to meet owners and chefs as they give you an exclusive look at
their restaurants, regale you with history and stories, and answer any questions you may
have. You’ll also be treated to a delectable sample of a signature dish, paired with an adult
beverage at each restaurant. Great fun and great food!!
Outer Banks Restaurant Tours
*Meet in the parking lot of Coastal Provisions at 2:10pm. Coastal Provisions is located in the
Southern Shores Crossing Center at 1 Ocean Boulevard in Southern Shores. Look for the
dark green Outer Banks Restaurant Tours van. Call 252-722-2229 for information.
outer banks restaurant association’s
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
page 9
March 19th
Pairing Olive Oil & Food: Olive Oil as a Spice
Thursday March 19 @ 3:00 pm - 4:00 pm; Friday March 20 @ 1:00 pm - 2:00 pm;
and Saturday March 21 @ 11:00 am - 12:00 pm
$15.50
Join us as we explore the world of extra virgin olive oils and vinegars. Learn how to taste olive
oil like a pro and enjoy all it’s health benefits. Pick up new cooking techniques to enrich your
home cooked dishes at our cooking demonstration. Lots of fun, lots of tasting, and lots of
ideas for the chef in you!
New and fresh to the OBX, Outer Banks Olive Oil Company provides a wide variety of the
world’s freshest premium extra virgin olive oils, balsamic vinegars, specialty oils, and vinegars.
Come and experience the largest and freshest selection of artisan oils and vinegars in the
region.
If there are unsold tickets you may be able to purchase tickets at the door at a higher price.
at Outer Banks Olive Oil Company
2200 N. Croatan Highway, KDH, NC Milepost 6 shopping center.
Oysters at the Creek
March 19-22 @ 4:00 pm - 8:30 pm All Four Days
$16.50
The cold weather months on the Outer Banks mean that oysters are plentiful, and we are
known to have some of the best tasting oysters anywhere. Indulge and sample tasty NC
oysters at their best – 6 raw or steamed (your preference), 6 oysters Rockefeller with a Sugar
Creek twist, and 6 Buffalo fried oysters tossed on our own signature buffalo sauce.
at Sugar Creek Restaurant
7340 S. Va. Dare Trail, Nags Head-Manteo Causeway, MP 16.5
Nags Head, NC 27959
Tickets may also be available at the door.
Basnight’s Shrimp Extravaganza
March 19-22 @ 4:30 pm - 8:30 pm All Four Days
$33
Come enjoy an abound of local shrimp at Basnight’s Lone Cedar Cafe. Known for their offthe-boat fresh seafood, the Basnight family has been serving locals and visitors alike their
own style of coastal southern cuisine for many years. With their generous portions and
quality of food, the Lone Cedar will not disappoint with the return of their Shrimp
Extravaganza event. Enjoy two full courses and add an option “Shrimptini cocktail” if you
desire. (This event has a rolling start time, so you can arrive anytime between 4:30pm and
8pm to fully enjoy this event.)
See w
ebsit
e for men
u. Tickets will also be available at the door.
websit
ebsite
menu.
at Basnight’s Lone Cedar Cafe
7623 S. Virginia Dare Trail, Nags Head, NC 27959
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outer banks restaurant association’s
TASTE OF THE BEACH 2015
March 19th
A Taste of Duck Dining Crawl
March 19 @ 5:00 pm - 9:00 pm
$66.50
The quaint little town of Duck is known for its many soundfront/waterview restaurants
featuring innovative and sophisticated cuisine balanced in relaxed unpretentious settings.
Join us Thursday evening for ‘A Taste of Duck’, a dining tour of three of Duck’s finest.
Featuring Aqua Restaurant, where their Chefs have created a savory menu using fresh, local
seafood, natural meats, and utilizing local farmer’s produce to create fresh, delicious creations.
Come watch a stunning Outer Banks sunset while enjoying Aqua’s culinary masterpieces.
Then move on to the Roadside Raw Bar & Grill, a small place big on flavor and personality,
and a Duck must-do. Then to Red Sky Cafe where you will
find an upscale but casual atmosphere, local food with
eclectic styles of preparation by Chef Wes Stepp, an Outer
Banks legend in the business. Expect the unexpected here!
Each restaurant will feature a small plate selection and
drink offering. Tickets are limited! Crawl in no particular
order from 5-9pm.
at Aqua Restaurant – 1174 Duck Road
Roadside Raw Bar & Grill – 1193 Duck Road
Red Sky Cafe – 1197 Duck Road
Duck, NC 27949
Boulevard Evening Primer!
March 19-22 @ 5:00 pm - 6:30 pm All Four Days
$21
Lots to do during Taste of the Beach?!? Get started at the Boulevard. We’re making it easy!
Located just one mile from the Wright Memorial Bridge in Kitty Hawk, Ocean Boulevard is the
perfect launching pad for a fun Taste of the Beach evening! We will provide you with a
selection of bite-sized canapes upon arrival (from 5:00-5:45) and a signature cocktail, beer
or wine, or non-alcoholic beverage. Choose one of our selection of “small plates” to try. Stay
if you would like and move forward with dinner or drinks, or travel on to your next event
“primed” and satisfied!
at Ocean Boulevard Bistro & Martini Bar
4700 N. Virginia Dare Trail (Beach Road), Kitty Hawk, NC 27949
Call 252-261-2546 for specific information.
Limited tickets available.
Carolina Fare Chef ’s Tasting Menu
March 19-22 @ 5:00 pm - 9:00 pm All Four Days
$72 per person; $97 with paired wines
From the fields of Currituck to the waters within and off our coast, Eastern North Carolina
has quite a bounty of fantastic fresh foods. Enjoy a very special menu prepared to showcase
the flavors of our region at Ocean Boulevard. Each year for Taste of the Beach, our chefs
outer banks restaurant association’s
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
page 11
March 19th
prepare a special menu designed to showcase foods from our area in a creative light. Back by
popular demand, this is a must try foodie tribute to Coastal Carolina cuisine! Wines will be
paired with each course (optional). See website for full menu.
at Ocean Boulevard Bistro & Martini Bar
4700 N. Virginia Dare Trail (Beach Road), Kitty Hawk, NC 27949
Call 252-261-2546 for specific information.
After purchase, please call 252-261-2546 to make a reservation for a specific time that evening.
“Beer & Bacon” Tasting Dinner
New Restaurant Event!
March 19 @ 5:00 pm - 7:30 pm
$51.50
Teaming up with Chip’s Wine & Beer, The Saltbox Café presents a 6-course beer tasting
featuring everyone’s favorite ingredient – BACON!
Beers will be introduced by experts from Chip’s with options to buy full size beers at a great
price. Each tasting course will pair perfectly with introductions from award-winning Chef/
Owner Randolph Sprinkle.
at The Saltbox Cafe
1469 Colington Road, Kill Devil Hills, NC 27948
Sunset Seafood Boil
March 19-21 @ 5:30 pm - 8:00 pm Thursday, Friday & Saturday
$39
Sugar Creek Restaurant & The Sugar Shack will be hosting Sugar Shack’s third annual Sunset
“Low Country” Bake. Our seafood boil will consist of a variety of steamed; Oysters, Crabs,
Shrimp, and Clams as well as Grilled Cajun Sausage, Sea Salt Tri Colored Potatoes, Buttery
Corn on the Cob & Southern Style Greens. Come and enjoy our delicious local seafood with
beautiful views of sunset on the Roanoke Sound at about 7:00pm nightly.
at Sugar Creek Restaurant
7340 S. Va. Dare Trail, Nags Head-Manteo Causeway, MP 16.5
Nags Head, NC 27959
Corks & Cupcakes
Thursday March 19 @ 5:30 pm - 7:00 pm
$21
Cupcakes and wine….together! Join us for this fun wine tasting as we team up with Tullio’s
Bakery and artfully pair wines from around the world with delicious decadent cupcakes –
both sweet and savory selections too. This tasty will be a sweet delight!
at Chip’s Wine & Beer Market
2200 N. Croatan Hwy., Milepost 6, Kill Devil Hills, NC 27948
252-449-8229
Some of the events occur a few or more times over the four days. Each event is listed
only once and in order of its first occurrence with all the days and times listed. The
other dates are referenced in order of occurrence in this listing.
page 12
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outer banks restaurant association’s
TASTE OF THE BEACH 2015
March 19th
Blue Point Bluegrass BBQ with O’Connor Brewing Co.
March 19 @ 6:00 pm - 10:00 pm
$61.50 This event price includes two drink tickets, beer samples and food.
Kick-off the Taste of the (Northern) Beach at The Blue Point. We are closing for the evening
to host a “Southern Throwdown” to celebrate the kick-off of O’Connor Brewery, offering
their craft beer selections on the OBX.
Meet Brewmaster and Proprietor, Kevin
O’Connor, and sample several of his beers.
The event will also offer wine, swine,
cocktails, plus LIVE Bluegrass music.
Expect to sample our Southen Boy
cocktail, O’Connor craft beer, specially
selected wines and delicious fare including
pulled Pork BBQ, Carolina Slaw, fried &
roasted oysters, cornbread, Edwards
Country Ham biscuits, plus a sample of
desserts from Jack & Joe, our Pastry Chefs.
Enjoy live Bluegrass music while admiring the sunset over the Currituck Sound. This promises
to be an amazing evening with The Blue Point family and friends, under the big tent on our
Soundfront lawn!
Tickets may also be available at the door. Please call 252-261-8090 to inquire if there is
availability.
at The Blue Point
1240 Duck Road, Duck, NC 27949
Beer & Cheese! Delicious NEW Pairings
March 19 @ 6:30 pm - 7:30 pm
$36
With the steady rise of both craft brewing and artisan cheese making, pairing beer and
cheese seems only natural. And lucky for us, the results can be delicious. Come see for
yourself why some consider beer to be the ultimate companion to cheese, as we taste
through a variety of beer and cheese styles and learn just how well these two favorites work
together.
at Trio
3708 N. Croatan Hwy., Kitty Hawk, NC 27949
New Restaurant Event!
Spice Focused Wine Pairing Dinner
March 19 @ 7:30 pm - 9:30 pm
$62
The Flying Fish Café is proud to present a special Chef ’s menu dinner presentation and wine
pairing. Select wines and full pairing using local ingredients and organic sustainable wines.
See website for menu details of this multi-course dinner event. See website for full menu.
at Flying Fish Cafe
2003 S. Croatan Hwy., Kill Devil Hills, NC 27948
outer banks restaurant association’s
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
page 13
March 19th
Cravings Beer Dinner
March 19 @ 7:30 pm - 9:30 pm
$51.50 (21+ Only)
Great selection of beer along with Chef Scott’s creations to pair beautifully with each. Wine
dinners are certainly popular, but you’ve got to try our beer and food combinations. This will
be a multi-course dinner with ales carefully paired for complementary tastes at each course.
at Cravings Steak & Seafood
1209 Duck Road, Duck, NC 27949
****END Thursday events****
Eat Outta The Pan Breakfast
March 19-22 @ 7:30 am - 11:00 am All Four Days
(See Thursday for details)
Bonnie’s 5-Course Tapas Style Brunch
March 20th
March 19-21 @ 9:00 am - 1:00 pm Friday, Saturday and Sunday
$26
Enjoy this decadent multi-course brunch prepared by Bonnie’s Bagels Cafe.
Start your brunch off with smoked lox on freshly baked bagel with scallion cream cheese,
capers and fresh tomato. Catch a roasted duck slider topped with Bonnie’s own fig preserves,
picked from local Jarvisburg fig trees. Then try out a taste of fresh Outer Banks Chowder with
local shrimp and clams. Sample a spicy artichoke crab dip on rosemary bagel with your
favorite hot beverage. For the last tapas course, Bonnie will serve fresh and warm bread
pudding with Jack Daniels glaze and fresh whipped cream.
An amazing value and experience for the ticket price. The brunch begins at 9:00 and is
offered until 1:00pm so arrive at your leisure and scheduling convenience, but come hungry
and ready to indulge in this dining event. Tickets are limited per day.
at Bonnie’s Bagels Deli Cafe
5549 N. Croatan Hwy. in Southern Shores Marketplace
(near Food Lion) Kitty Hawk, NC 27949
Toast the Coast: A Special NC Wine Tasting
March 19-22 @ 10:00 am - 6:00 pm All Four Days (See Thursday for details)
NC Wines vs. The World - A Blind Tasting Battle Royale
March 20 @ 10:00 am - 12:00 pm and @ 2:00 pm - 4:00 pm
$51.50 (21+ Only)
Is that wine from Carolina or Chianti?? From Jarvisburg or Burgundy?? You be the Judge in this
comparative wine tasting, pitting Sanctuary Vineyard wines against some of the top
competition in each varietal.
Instead of the Boxing Ring, the Sanctuary Vineyards barrel room serves as the backdrop for
this entertaining matchup. NC wines will go 6 Rounds against their global competitors to see
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outer banks restaurant association’s
TASTE OF THE BEACH 2015
March 20th
how these wines match up. Wines will be tasted blind and scored while guests enjoy appetizers
and tours of the Sanctuary Vineyards Winery.
This event will be held at two different times on Friday; the early session from 10am to Noon,
and the later session from 2-4pm.
at Sanctuary Vineyards
7005 Caratoke Highway, Jarvisburg, NC 27947
“Street Eats” Mexican Street Food
March 20 & 21 @ 11:00 am - 3:00 pm
Friday and Saturday
$21
Street food is prevalent in many countries but is
taken to a higher level in Mexico and across Latin
America. The taco was one of the first street foods
from Mexico to become popular in the US from
street carts, food trucks, and small corner
taquerias. The flautas, torta, sopes, chilapitas, tamales, and empanadas are a few more
examples of other popular street eats across Mexico.
Come and enjoy a sampling of these tasty treats and wash them down with a refreshing drink
called a Michelada. A Michelada is a salt rimmed glass with freshly squeezed lime juice and an
ice cold Mexican beer. So refreshing on a hot day…or any day!! Also enjoy our fresh house
salsas and chips.
at Bad Bean Baja Grill
3105 N. Croatan Hwy., Kill Devil Hills, NC 27948
Outer Banks Craft Beer & Distilling Tour
New Member Event!
March 20 @ 11:00 am - 2:00 pm
$51 (21+ Only)
It doesn’t get any easier than this! Park your car at the Brewing Station in Kill Devil Hills and
board the OBX Trolley headed to downtown Manteo for a behind the scenes tour of the
OBX’s first distillery! After learning about the distilling process of the brand new Kill Devil
Rum from co-owner Scott Smith, and sampling a little taste, you’ll hop on the Trolley waiting
for you and it’s a short ride to the historic waterfront to the Full Moon Café & Brewery.
Owner/Brewer Paul Charron will give you the nickel tour of his nano-brewery and treat you to
a little bit of Full Moon’s culinary magic and brew samples. The ride your reserved Trolley to
head back to KDH and multiple award-winning Outer Banks Brewing Station where you will
enjoy the tour, beer samples, pretzels and brats…and a mixed cocktail featuring Kill Devil
Rum compliments of Scott Smith.
This event includes the OBX Trolley transportation to and from Manteo. The OBX Trolley is
limited to just 35 people so tickets will go fast and once this event is sold out there is no way
to add more. Purchase tickets for this event early!
at Outer Banks Brewing Station
600 S. Croatan Hwy., Kill Devil Hills, NC 27948
outer banks restaurant association’s
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
page 15
March 20th
BK’s Oyster Trifecta!
March 19-22 @ 11:00 am - 10:00 pm All Four Days (See Thursday for details)
Tastefully Fit with Chef Wes Stepp
March 20 @ 12:00 pm - 1:30 pm
$26
Tastefully Fit is a more than just a program Chef Wes designed, it’s a program he has lived. On
his own journey to loose weight and get in shape, he streamlined simple recipes utilizing
whole foods, lean proteins, and “good carbs” in a creative and tasteful presentation that is
not only easy to prepare but will satisfy the discerning palate.
You will learn how to tie quality nutrition with real foods to maximize your workouts, timing of
meals and portions. The focus of this session will be on fresh Outer Banks seafood and local
vegetables and produce. Chef Wes will run through some of his favorite fun and easy recipes.
All you need is heat and a sauté pan to become a tastefully fit Chef yourself. Everyone gets to
sample and enjoy each dish! You won’t go away hungry but you will go away prepared to take
Wes’ techniques home to put into practice in your own healthy lifestyle and fitness goals.
at Red Sky Cafe
1197 Duck Road, Duck NC 27949
The Joe Lamb Jr. Outer Banks
BBQ & WINGS Showdown
March 20 @ 12:00 pm - 3:00 pm
$23 Adults;
$11 Tweens (ages 7-14); FREE 6 + under
Enjoy tasting and voting for your favorite
Outer Banks BBQ and Wings (NEW!!) from
several of the areas best eateries! From
traditional pulled pork and tender fall-offthe-bone ribs, to delicious saucy hot chicken
wings! There is something for every carnivore at this 3rd annual
event at the Sea Ranch Resort in KDH. There will be great live
music too by Jonny Waters & Company.
Jonny and his Company have perfected a fun country sound
with strong influences of southern classic rock, blues, and
“tropical rock”. Hot off the heels of the release of their
single and video of “Flip-Flop Cowboy”, Jonny Waters & Company will
keep your feet tapping with lyrically driven original tunes mixed with classic
covers from the likes of Jimmy Hendrix and The Allman Brothers, all the way to Bruno Mars
and Imagine Dragons. They were such a smash hit last year, we just had to bring them back for
another appearance! Check out their sound for yourself at www.jonnywatersandcompany.com
Your ticket price gets you an all you can eat experience of bbq, ribs, and chicken wings, and
of course the right to cast your vote for the BEST OUTER BANKS BBQ of all! We will be
serving beer, wine, water, and sodas and your ADULT ticket includes TWO of those selections.
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March 20th
You can purchase additional drink tickets for $3
each at the door. If you prefer something stronger,
the Beachside Bistro “cash” bar will be open inside
the restaurant (not included and drink tickets do
not transfer). Tween tickets, for ages 7 to 14 are a
reduced price and include ONE drink ticket. Kids 6
and under are free to enter and eat but do not
include a drink ticket. This is an outdoor event.
Please check the weather and dress accordingly.
Just by puchasing a ticket to attend you will be
entered into a drawing for a private backyard concert performance by Jonny Waters & Co.
Extra raffle chances can also be purchased, and all the proceeds to this raffle will go to OBRA’s
Culinary Scholarship Fund.
at the Sea Ranch Resort
1731 N. Virginia Dare Trail, Kill Devil Hills, NC 27948
Cooking Class with Sam McGann
March 20 @ 12:00 pm - 2:00 pm
$51.50
Sam McGann, Chef/Owner of The Blue Point in Duck, has spent his career cooking dishes
that highlight the best ingredients offered in the region during each season. He has always
gone to great lengths to make sure that he has the best possible ingredients available, in
fact, in 1998, he even flew fresh soft shell crabs right out of the waters of local Colington
Harbor to New York for The Blue Point dinner at the legendary James Beard House.
During this demo you will learn how to cook with what is available each season and to
make dishes that you can prepare at home to impress your family and friends. You will
receive a booklet with suggestions for ingredient sourcing and recipes for use at home.
When you arrive you will enjoy a welcome signature cocktail and a snack. After the demo,
lunch will be served and includes coffee, tea, lemonade and an O’Connor Craft Brewed
beer. (gratuity for lunch is NOT included. Please bring some pocket cash for tipping your
server.) This class and lunch is limited to just 15 people.
at The Blue Point
1240 Duck Road, Duck, NC 27949
The Good Life “Souper” Lunch
March 19-22 @ 12:00 pm - 3:00 pm All Four Days (See Thursday for details)
Pairing Olive Oil & Food: Olive Oil as a Spice
Thursday March 19 @ 3:00 pm - 4:00 pm; Friday March 20 @ 1:00 pm - 2:00 pm;
and Saturday March 21 @ 11:00 am - 12:00 pm (See Thursday for details)
outer banks restaurant association’s
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March 20th
Popsicle Making CHOPPED-style!!
March 20 & 21 @ 2:00 pm - 3:30 pm Friday and Saturday
$31
Join Outer Banks Restaurant Tours and Zen Pops for an interactive, fun-filled afternoon of
popsicle making!
Outer Banks Restaurant Tours will pick you up at pre-determined locations and whisk you
away to Zen Pops. There, the class will be led by Crystal Swain, owner of Zen Pops and
creator of uniquely flavored fruit and cream popsicles. Crystal will explain her approach to
combining flavors from fresh ingredients such as berries, watermelon, coconut, basil, and
cilantro to produce her delicious pops. Then, a la Food Network’s hit show, CHOPPED,
participants will be divided into groups and given a mixed basket of fruits, herbs, spices, and
surprises to create their own fantastic flavor combinations (with a little coaching from
Crystal). At the end of class, we will have a tasting and vote for the best popsicle creation.
Along the way, we’ll learn about the history of popsicle making and do plenty of sampling of
the mouth-watering treats at Zen Pops! Finally, Outer Banks Restaurant Tours will return you
to your pick-up spot.
Outer Banks Restaurant Tours
Pick-ups at The Waterfront Shops in Duck at 1:20; Outer Banks Visitors Center parking lot
at 1:40; Kmart parking lot (closest to the 158 By-Pass) at 1:50 (Look for the dark green van
with Outer Banks Restaurant Tours magnets on the sides.)
Call 252-722-2229 for information.
Bartending 101 at Aqua
March 20 @ 2:30 pm - 3:30 pm
$26
Come join Lucy, Aqua’s Bar and one of the Outer Banks most experienced Mixologists, for a
fun informative course on bartending basics. Learn a few tricks of the trade while sampling
some classic cocktails from Aqua’s specialty drink menu as well as a few of Lucy’s recent
creations. Of course there will be some tasty nibbles involved to help enhance the experience!
Get to know Lucy, see why she loves what she does, and enjoy learning and tasting from on
of the Outer Banks’ best in the business!
at Aqua Restaurant
1174 Duck Road, Duck, NC 27949
Oysters at the Creek
March 19-22 @ 4:00 pm - 8:30 pm All Four Days (See Thursday for details)
Basnight’s Shrimp Extravaganza
March 19-22 @ 4:30 pm - 8:30 pm All Four Days (See Thursday for details)
Some of the events occur a few or more times over the four days. Each event is listed
only once and in order of its first occurrence with all the days and times listed. The
other dates are referenced in order of occurrence in this listing.
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TASTE OF THE BEACH 2015
March 20th
Which Cab is Fab?
March 20 @ 5:00 pm - 7:00 pm
$36
Find out for yourself if price really does matter. We will be tasting a dozen examples of
Cabernet Sauvignon from $10 a bottle to $100 a bottle samples, in blind format. Your brain
cannot be influenced by labels and price, just pure taste. You will rate the wines in the price
range you think they are based on taste and the person who most accurately identifies the
most wins a prize! Come enjoy an early evening of great wine and great fun. Educate and
amaze yourself! This is one of our most popular events and is sure to sell out, but if it doesn’t,
tickets MAY be sold at the door for a higher price. Check website or call 252-449-8229.
at Chip’s Wine & Beer Market
2200 N. Croatan Hwy., Milepost 6, Kill Devil Hills, NC 27948
The Duck Friday Tapas Crawl
March 20 @ 5:00 pm - 9:00 pm
$66.50
It’s back and for ONE NIGHT ONLY!! Travel the
road to Duck and experience these three incredible
restaurants all in one night! Stop in at The Blue
Point, the Roadside, and Red Sky Cafe in any order.
At The Blue Point see what all the excitement is
about…wow… great food and wine and what a
view! Then move on to the Roadside Raw Bar &
Grill where you will find this quaint little spot with big flavors and personality! Last stop, but
certainly not the least, make your way to Red Sky Cafe where you will find an upscale but
casual atmosphere, local food with eclectic styles of preparation. Chef Wes is planning a
special presentation! Each restaurant will feature a Tapas selection and drink offering.
Tickets are limited to just 60! Crawl in no particular order.
at The Blue Point – 1240 Duck Road
Roadside Raw Bar & Grill – 1193 Duck Road
Red Sky Cafe – 1197 Duck Road
Duck, NC 27949
A Celebration of Northeast North Carolina
March 20 @ 5:00 pm - 9:00 pm
$48.50
Dine on FIVE courses of Chef ’s selections with distinct ale and wine pairings at each course.
A remarkable value and what will surely be a remarkable meal celebrating the seasonal specialties
and wines of Northeast NC. See website for full menu.
at Kelly’s Outer Banks Restaurant & Tavern
2316 S. Croatan Hwy., Nags Head, NC 27959
Call 252-441-4116 for more information.
outer banks restaurant association’s
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March 20th
Boulevard Evening Primer!
March 19-22 @ 5:00 pm - 6:30 pm All Four Days (See Thursday for details)
Carolina Fare Chef ’s Tasting Menu
March 19-22 @ 5:00 pm - 9:00 pm All Four Days (See Thursday for details)
Wild Tapas and Beer Cocktails
March 20 @ 5:00 pm - 10:00 pm
$41
Chef Tony Duman unleashes his wilder side by creating a wild game tapas menu for you to
choose from as well as selecting a drink from the hottest trend in adult beverages, a beer
cocktail! You choose from the special list created by the Brewing Station’s famous bartending
staff. (Including just “wild” selections for non-meat eaters.) Check website for menu.
Dinner runs from 5-10pm with reservations highly recommended. After purchasing your
tickets, please call the Brewing Station directly to reserve a time to dine for you and your
whole party. 252-449-BREW
at Outer Banks Brewing Station
600 S. Croatan Highway, Kill Devil Hills NC 27948
Downtown Manteo Progressive Dinner
March 20 & 21 @ 5:30-9:30pm Friday and Saturday
$77
Come and explore the talents of Historic Downtown Manteo’s best restaurants while enjoying
an easy stroll to the next location in the new progressive dinner event.
Enjoy your choice of either an appetizer and drink, entrée and drink, or dessert and drink at
each location. All three will be offering their unique selections so you can crawl in any order
you like. For example, start at Full Moon Café and Brewery and choose their appetizer selection,
or choose to start at Avenue Grille or Ortega’z if you prefer their offering. Each location will
offer a generous and comparable (value) experience and each are creating a menu that will
surely impress. Menu details for each location is listed on the website to assist you in
planning your own unique dining experience and to decide the order of your visits. If you
want to eat dessert first, you can! (as they say “life is short…”)
All three restaurants are within an easy walking distance from each other, so park once and
enjoy a short walk in between. The event will run for 4 hours total so you can arrive to start
at your convenience. The whole experience should last about 2-3 hours depending, but you
are not locked into specific seating times. See website for full menu.
*For your convenience we have included the gratuities and applicable taxes in this all inclusive ticket price.
at Ortega’z - 201 Sir Walter Raleigh St
Full Moon Cafe & Brewery - 208 Queen Elizabeth St.
Avenue Grille - 207 Queen Elizabeth St.
Manteo, NC 27954
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TASTE OF THE BEACH 2015
March 20th
Celebrate Lobster Mania
March 20 & 21 @ 5:30 pm - 8:30 pm Friday & Saturday
$51.50; $69 with paired wines
Celebrate the Taste of the Beach by celebrating and treating yourself to a delicious multicourse lobster experience at Pamlico Jack’s Restaurant. Chef Lee will prepare a decadent meal
filled with succulent lobster in all it’s glory. Enjoy the following with or without paired wines.
Enjoy with the fine wines of J. Lohr Estates for a $69 ticket price or without for $51.50. You
can arrive anytime between 5:30 and 8:30pm to enjoy this dinner event at your leisure.
at Pamlico Jack’s Restaurant
6708 S. Croatan Hwy., Nags Head, NC 27959
Call 252-441-2637 for more information.
Sunset Seafood Boil
March 19-21 @ 5:30 pm - 8:00 pm Thursday, Friday & Saturday (See Thursday for details)
Baja Mexico Inspired Seafood Tasting Dinner
March 21 @ 6:00 pm - 8:00 pm
$46.50
Seafood is prevalent throughout Mexico but due to having the Sea of Cortez on the East and
the Pacific Ocean on the west, the Baja Peninsula truly utilizes the great abundance around
it. The peninsula of Baja is influenced not only by its proximatey to mainland Mexico but also
the Mediterranean, brought by the Spanish, as well as Asian influences.
The Outer Banks is also surrounded with water on both sides and is blessed with a large
variety of fresh seafood. Come enjoy a 3-course tasting menu in which we will use local
seafood, creatively incorporating the great flavors from Baja. The meal also includes a beverage;
your choice of one of our house margaritas, or red or white wine, or a beer from our great craft
selection. Chips and our fresh house salsas will also be served.
at Bad Bean Baja Grill
3105 N. Croatan Hwy., Kill Devil Hills, NC 27948
Beer Pairing Dinner
March 20 @ 6:00 pm - 8:00 pm
$61.50
Although wine has long dominated the food pairing scene, pairing beer with food is an upand-coming trend for a reason. The immense range of styles and flavors of craft beer offer
amazing possibilities in pairing combinations that enhance the dining experience. Join us for
a multi-course dinner of freshly prepared and inventive foods, paired with fine beers from
around the world, selected to highlight the versatility of beer, and the fun and pleasure of a
beer dinner.
at Trio
3708 N. Croatan Hwy., Kitty Hawk, NC 27949
outer banks restaurant association’s
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March 20th
Celebration of Oysters Wine Dinner
March 20 @ 6:30 pm - 9:00 pm
$72
Join the chefs of the Oyster Bar voted Best of the Beach and a guest Sommelier, for a 6course dinner featuring various oysters paired with wines selected by Charlotte-based
Sommelier and wine educator, Sarah Guterbock, of Mutual Distributing. The menu will feature
oysters in many styles; from raw on the half with unique garnishes, to crispy fried, to savory
meat dishes with oysters. Sure to please both red and white wine drinkers. Increased capacity
this year due to last year’s quick sell out. Reserve early!
at Coastal Provisions Oyster Bar & Wine Cafe
1 Ocean Blvd, Southern Shores Crossing Center, So Shores, NC 27949
Rock ‘em Sock ‘em - A Battle of the Pinot Noirs
March 20 @ 7:00 pm - 9:00 pm
$36
Pinot Noir makes some of the most complex and elegant
wines in the world. Troublesome to grow, but when the
seductive aromas and flavors are just right, and the telltale
mixture of cherry, berries, smoke, spice and earthiness are
in harmony, this wine can knock your socks off!
In this battle, taste a dozen examples of Pinot Noir from
$10 to $100 a bottle, in blind format, and from different
regions of the world. Let’s battle it out and see which wine
from which region will reign supreme.
If this event does not sell out completely, they may be
sold at the door at a higher ticket price. Please check
back for availability as the event draws closer.
at Chip’s Wine & Beer Market
2200 N. Croatan Hwy., Milepost 6,
Kill Devil Hills, NC 27948
252-449-8229
The Scallop Showcase
March 20 & 21 @ 7:00pm-9:00pm Friday & Saturday
$56.50
Join Chef John Romm at the Beachside Bistro for their first ever Scallop-themed dinner,
showing various preparations of one of the most delectable and popular Atlantic seafood
delicacies matched with Sanctuary Vineyards award-winning wines. Live music by Phil Watson
on both nights of the very special multi-course dinner presentation. Check website for full
menu details.
at Beachside Bistro
1731 N. Virginia Dare Trail, Kill Devil Hills, NC 27948
252-441-7126
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TASTE OF THE BEACH 2015
March 20th
5th Annual OBX TOB Pub Crawl
March 20 & 21 @ 9:00 pm - 1:30 am Friday & Saturday
$41
Join this fun-filled evening and sample what local Outer Banks pubs have to offer. Party with
20 friends and fellow foodies on the OBX PUB CRAWL PARTY BUS: school bus on the
outside, party limo bus on the inside with wraparound seating, flat screen TV, DVD player,
CD/MP3 player with IPOD /Aux Hookup, Surround Sound Audio System, Dance Lighting,
LED Club Lights, Built-in Coolers and Cup Holders.
We deliver the party to the hottest bars on the OBX. Crawlers will meet at the Ramada Plaza
Hotel at 9 PM Friday (or) Saturday night March 20th and 21st.
Stops include Lucky 12 Tavern, Just George’s Sports Bar, Jolly Rogers, Hurricane Mo’s, Outer
Banks Brewing Station and Kelly’s Tavern!! (stops are subject to change without notice).
Limited to 20 seats available. Crawl will pull out at 9:30 PM and will end back at Ramada
Plaza Hotel at 1:30 AM.
It’s BYOB! Yep, you can drink on the bus! Coolers, ice, cups and koozies are provided, so don’t
worry about anything else but the drinks! If any bar has a cover charge, don’t worry about it:
you’re completely covered! And all drink specials are included! Let’s face it, with all the liquor
being passed around, it should be obvious that you need to be 21 years or older, sorry
kiddies!
It’s just $40 per ticket to crawl – this covers the ride from each place to the next, sodas and
water complimentary on the bus, any cover charges at each bar, and of course the fun of
traveling with the group from pub to pub.
Parking at the Ramada Hotel is FREE OF CHARGE! Ramada has room special rates just for pub
crawlers. Please call them directly to inquire. 252-441-2151.
meet at Ramada Plaza Parking Lot
1701 S. Virginia Dare Trail (Beach Road), Kill Devil Hills, NC 27948
Call Ray at 252-216-0624 with questions.
Sweet Jazz
March 20 @ 10:00pm - 1:00 am
$16
Late night party! Enjoy 3 hours of great local musicians playing some top notch Jazz. Enjoy
with petit fours, sweets and chocolates. Smooth Jazz, sweet compliments.
at Cravings Steak & Seafood
1209 Duck Road, Duck, NC 27949
252-480-0032
****END FRIday events****
Some of the events occur a few or more times over the four days. Each event is listed
only once and in order of its first occurrence with all the days and times listed. The
other dates are referenced in order of occurrence in this listing.
outer banks restaurant association’s
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
page 23
March 21st
Eat Outta The Pan Breakfast
March 19-22 @ 7:30 am - 11:00 am All Four Days (See Thursday for details)
Bonnie’s 5-Course Tapas Style Brunch
March 19-21 @ 9:00 am - 1:00 pm Friday, Saturday and Sunday (See Friday for details)
#hash @AvenueGrilleOBX
March 21 & 22 @ 10:00 am - 3:00 pm Saturday and Sunday
$21
Join us for #hash @AvenueGrilleOBX brunch on Saturday and Sunday in historic downtown
Manteo, overlooking the town’s marina and Shallowbag Bay. Kick start your day with Chef
Thomas’ spin on brunch. Each ticket includes a starter, main course, and coffee, iced tea or
soda. Kids menu will be available at the door so fee free to bring the little ones (and just pay
when you get there.) You can arrive anytime you like between 10am and approximately 2pm
to enjoy this brunch until 3pm.
Avenue Grille is celebrating the beginning of their 2015 season during Taste of the Beach and
they want you to be a part of the fun! The bar will also be open all day Saturday and after
Noon on Sunday serving their house specialty Bloody Pirates and Mimosas, for an additional
cost. Other adult beverage specials available also. Have an awesome #hash brunch while
enjoying the spectacular views of the Bay that only Avenue Grille can offer.
at Avenue Grill
208 Queen Elizabeth St., Manteo, NC 27954
Toast the Coast: A Special NC Wine Tasting
March 19-22 @ 10:00 am - 6:00 pm All Four Days (See Thursday for details)
It’s All About Oysters
March 21 @ 10:30 am - 12:30 pm
$56.50
This popular event is back! We are mixing it up a bit this year and doing an Oyster BRUNCH,
and taking the event outdoors to our covered back patio and backyard of Lucky 12 Tavern.
The event will start at 10:30am and serving our legendary Lucky 12 Bloody Mary’s (yes, they
really are famous!) and then we’ll switch it up to some of the newest hand-crafted North
Carolina beers on the market. Much to taste and learn here. Oh, and then we bring on the
oysters! We will teach you how to shuck ‘em, grill ‘em, bake ‘em, fry ‘em, and of course…EAT
‘em. We will have enough oysters on hand to sink a battleship!
This event has sold out every year it has been offered. Your ticket purchase gets you a
generous experience of food and drink, we assure you.
at Lucky 12 Tavern
3308 S. Virginia Dare Trail (Beach Road), Nags Head, NC 27959
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TASTE OF THE BEACH 2015
March 21st
Bacon, Bacon on My Mind Brunch
March 21 & 22 @ 11:00 am - 1:00 pm Saturday and Sunday
$22.50
Bacon, Bacon on my mind
Will you give me a big behind??
“No”, I say, this can’t be true
Fatty pork is good for you
So when you walk that market aisle
A pound of bacon should make you smile
Pile it high on your plate
Your mood, you’ll see, will elevate
Bacon, bacon on my mind
Book the Goodlife and dine divine
We’ll save you a seat to eat some swine
Join us at the Goodlife Eatery for an all you
can eat Bacon Brunch. All selections will
incorporate bacon! Here is just a sample: Bacon omelet station, bacon & eggs benedict,
bacon filled cinnamon rolls, bacon pancakes, bacon brownies, bacon gravy & biscuits, and
more! Includes coffee, fountain drink or tea. You may purchase a cocktail from our full bar if
you like, but is not included in this ticket price.
at The Good Life Eatery
3712 N. Croatan Hwy., Kitty Hawk, NC 27949
Call 252-480-2855 for more information. Tickets may also be available at the door.
Pairing Olive Oil & Food: Olive Oil as a Spice
Thursday March 19 @ 3:00 pm - 4:00 pm; Friday March 20 @ 1:00 pm - 2:00 pm;
and Saturday March 21 @ 11:00 am - 12:00 pm (See Thursday for details)
“Street Eats” Mexican Street Food
March 20 & 21 @ 11:00 am - 3:00 pm Friday and Saturday (See Friday for details)
BK’s Oyster Trifecta!
March 19-22 @ 11:00 am - 10:00 pm All Four Days (See Thursday for details)
The Best of Black Pelican 3-Course Lunch-Brunch
March 21 & 22 @ 11:30 am - 2:00 pm Saturday and Sunday
$26 per Adult with drinks; $16 without
Join us at the Black Pelican for their legendary Taste of the Beach Brunch. This special
presentation includes some “lunch” choices as well, so you can decide what you like!
Included are TWO drinks of your choice of: BP famous Bloody Mary, Mimosa, or Julio Punch!
(We are offering a no drink included ticket (see below) for those of you that don’t drink,
don’t prefer the offered drinks, or attendees under 21.)
See website for full menu details. *NC State law does not allow the service of alcoholic
outer banks restaurant association’s
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March 21st
beverages before Noon on Sunday, so if attending this Brunch on Sunday, drinks will be
served beginning at 12:00pm.
This event will NOT sell at the door. Get your tickets here and in advance only.
at The Black Pelican Oceanfront Cafe
3848 N. Virginia Dare Trail (Beach Road), Kitty Hawk, NC 27949
Outer Banks Annual Chowder Cookoff
March 21 @ 12:00 pm - 2:30 pm
$21; kids under 12 free
Always one of the biggest and most popular
events of the weekend, this will be the 8th
Chowder Cookoff hosted at Coastal
Provisions. Guests will enjoy chowders from
several OBX area restaurants to see who’s
chowder reigns supreme! There will be live
music and other fun stuff too!
Admission includes two beverage tickets
(additional tickets available to purchase). A free Chowder T-shirt will also be included for the
first 300 tickets purchased in advance.
at Coastal Provisions Oyster Bar & Wine Cafe
1 Ocean Blvd, Southern Shores Crossing Center, So Shores, NC 27949
Craft Beer Cellar: Barrell Aged Beers
March 21 @ 12:00 pm - 2:00 pm
$26
Learn more about beer than you ever knew there was to know, from the beer gurus at Chip’s
Wine and Beer, one of the top rated beer stores in NC! We have pulled quite a selection for
you to taste and learn about from our experts. Featuring all barrel-aged beers…this is not a
tasting you will soon forget!
at Chip’s Wine & Beer Market
2200 N. Croatan Hwy., Milepost 6, Kill Devil Hills, NC 27948
252-449-8229
The Currituck Crawl
March 21 @ 12:00 pm - 4:00 pm
$62.00
Join us and ride the OBX Trolley to all delectable points Currituck!
Enjoy a wine tasting, a brewery tour and tasting, and a BBQ demo and pig pickin’. Sanctuary
Vineyards, the Weeping Radish Eco-Farm and Brewery, and Saltydawg Smokehouse all invite
you to share some Taste “off” the Beach with them, and the best part, no driving necessary!
What a fun way to spend a Saturday afternoon…eating, drinking, learning, and laughing with
new friends and discovering new places.
Pick up the very cool OBX Trolley bus at the launching point at the Outer Banks Visitors
Center in Kitty Hawk. The trolley will take you all to your first visit and pick you back up about
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TASTE OF THE BEACH 2015
March 21st
an hour later and take you to the next point.
There will be two shifts of trolley tours going at
overlapping times, so you can choose a 12:00
Noon start (will depart from Kitty Hawk promptly
at Noon), or the second tour shift that departs
at 1:00pm. The OBX Trolley will gladly carry you
through each Currituck location. Relax, enjoy
some beer and wine, eat and be merry.
Please purchase your ticket carefully according
to what time you want to attend. One choice is
12 Noon to 3:00pm and the second is 1:00pm to 4:00pm and are noted on the ticket
name. There are only 35 spots per time so once it sells out no more can be added. The Trolley
holds 35 people sitting and is enclosed and climate controlled. www.obxtrolley.com
Discovering the Cheeses of Spain
March 21 @ 12:00 pm - 1:30 pm
$31
Who doesn’t love European cheeses?? While the cheeses of France and Italy immediately
pop to mind, here at Trio, we’ve come to love Spanish cheeses just as much. Aside from a few
standouts, Spanish cheeses have not been widely available in the United States until recently.
However, cheese making has thrived in Spain for centuries and the care with which it’s done
is evident in the wide range of styles now available. Join us as we taste a diverse array of
Spanish cheeses. Your choice of wine or beer will accompany this tasting.
at Trio
3708 N. Croatan Hwy., Kitty Hawk, NC 27949
“Bright-Eyed” Champagne Brunch
March 21 & 22 @ 12:00 pm - 2:00 pm Saturday and Sunday
$26
Get your Taste of the Beach Sunday off to an amazing start! Mulligan’s will have a very special
Champagne Bar set up for you to try different mixes and combinations. Pear puree, blood
orange mimosa, pomegranate and Prosecco, peach puree, fresh raspberries or Chambord,
apple liquor, different herbs and seasonal fruits, and of course unlimited Champagne and
Prosecco. Enjoy a little lift to your spirit and your day!
Enjoy a wonderful brunch from your choice of: Mulligan’s Eggs Benedict, Belgium Waffle,
Huevos Rancheros, Steak and Eggs, Gus’s Greek Omelette, Mulligan’s Signature Shrimp ‘n
Grits, Bacon, Egg and Cheeseburger, Southern Cali Fish Tacos.
Limited to just 50 guests. Gratuity not included. Please bring some pocket cash for tipping.
Kids menu and other alcohol can be purchased there. This event ticket includes alcoholic
beverages (21+ only).
at Mulligan’s Raw Bar & Grill
4005 S. Croatan Hwy., Nags Head, NC 27959
outer banks restaurant association’s
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March 21st
The Good Life “Souper” Lunch
March 19-22 @ 12:00 pm - 3:00 pm All Four Days (See Thursday for details)
Micro-Micro Beer Fest
March 21 @ 2:00 pm - 4:00 pm
$20
Last year the weather really cooperated and this was a great little Beer Fest without the
crowds! This year OB Brewing’s brewers have added an extra treat for all you prime time,
cutting-edge drinkers – Cask Ales! Take your sample glass round and round because (if all
goes well) there will be four taps going and three casks of real ale working for the tasters. This
year we’ve even added appetizers into the mix. If the weather is decent we’ll try to pull this
off outside, but if not it’s upstairs for the party! Rain or shine we will be tasting some beers!
at Outer Banks Brewing Station
600 S. Croatan Highway, Kill Devil Hills NC 27948
Aphrodisiac Wine and Beer Tasting
March 21 @ 2:00 pm - 3:30 pm
$36
Our favorite tasting of the entire year! The experts at Trio will lead you through the sensory
experience of tasting craft wines and beers paired with foods that are considered aphrodisiacs,
with explanations as to what makes them “foods of love”. We all know what makes wine and
beer aphrodisiacs, but the other items have some great historical stories. Bring your honey,
or meet a honey…and by the way, honey is also an aphrodisiac! Our tasting session starts
promptly at 2pm so please arrive a little early and be sure not to miss a thing.
at Trio
3708 N. Croatan Hwy., Kitty Hawk, NC 27949
Whiskey on the Water
March 21 @ 2:30 pm - 3:30 pm
$35
Come join CJ, our resident spirits expert, and sip on
three of his favorite whiskeys while enjoying the
view of the Currituck Sound.
Aqua is the perfect place to unwind for an afternoon
and sample some classic, and unique whiskeys, paired
with Chef ’s choice of delicious creations that work
perfectly to enhance the experience between food
and drink.
There will be a single barrel, a rye, and a sherry cast Scotch for your tasting pleasure. Also
learn about why the drink and food work so well together from CJ as he partakes some of his
expertise. Cozy up by one of our outdoor fireplaces after to sit, enjoy the serenity of the
Currituck Sound, and let the whiskey warm you from the inside out.
at Aqua Restaurant
1174 Duck Road, Duck, NC 27949
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TASTE OF THE BEACH 2015
March 21st
Double Your Pleasure – Wine & Chocolate Pairing Class
March 21 @ 2:30 pm - 4:30 pm
$31
Chip’s and our own Outer Banks Wine University presents an opportunity to learn all about
pairing wine with chocolate! In this class you will enjoy 6 different wines paired with a
selection of 6 artisan made chocolates while experiencing the joys of combining two of life’s
great pleasures. You’ll be guided through each pairing, learning about what cocoa percentages
mean and how best to pair your wines, as well as having the chance to rate the pairings. There
will be chocolates that will appeal to the preferences and tastes of every person. This is a fun,
interactive social event and the perfect excuse to eat chocolate (and drink wine!). Prepare
to have a blast and indulge in the world of fine wine & chocolate!
If any tickets remain unsold, they may be selling at the door at a higher ticket price.
at Chip’s Wine & Beer Market
2200 N. Croatan Hwy., Milepost 6, Kill Devil Hills, NC 27948
252-449-8229
Oysters at the Creek
March 19-22 @ 4:00 pm - 8:30 pm All Four Days (See Thursday for details)
Basnight’s Shrimp Extravaganza
March 19-22 @ 4:30 pm - 8:30 pm All Four Days (See Thursday for details)
Mr. Knight’s Wild Night
March 21 @ 5:00 pm - 11:00 pm
$100; $155 VIP
Step back in time to the Roaring 20’s as you
start the night with a fun and evocative tour of
the Whalehead Club in Historic Corolla, the
21,000 sq. ft. 1925 Art Nouveau masterpiece
that served as the winter home of Mr. Knight.
With our exclusive “Taste of the Beach Hoodlums
& Hooch Tour”, you’ll see the original Tiffany
fixtures and the impressive period furnishings,
but you’ll also get an induction into the world
of Outlaws on the Outer Banks. Hear the history
of the bootleggers and “licker runners” who
roamed the local waterways and see what a
prohibition-era homemade still really looked like.
After exploring Whalehead and our hidden local
history, indulge your inner Gangster with a
swinging Prohibition-era party! No password necessary for this Speakeasy! Satisfy all your
vices with NC beer, NC wines, and some genuine signature prohibition-era cocktails. Enjoy an
appetizing spread of Coastal culinary delights prepared by one of our local favorites, the very
well-renowned Chef Wes Stepp of Red Sky Café in Duck. This scrumptious menu will include
outer banks restaurant association’s
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
page 29
March 21st
Oysters Rockefeller, Beef Wellington, Duck Cigarello, local shrimp, local fish, dips, sauces,
and artisan breads, all served in glamorous cocktail style. You will not want to miss the other
yummy surprises Chef Wes is planning either! Live local music provided by UNC-TV featured
band “Aquarium” will keep you dancing into the night. Come as you are or dress to impress in
your 1920’s inspired best. Either way, you’re sure to discover why the OBX was the original
“what happens here, stays here” location.
Tours from 5:00-7:00pm, bar service starting at 6:30pm, food served 7:30-9:30 and the fun
lasts until 11:00pm. 3 beer or wine beverages are included in the General Admission ticket
price, and additional spirits are available for purchase.
VIP ticket includes round-trip transportation from Kill Devil Hills to Corolla, provided by the
Corolla Trolley, preferred seating at the event, open beer and wine bar, and a surprise
Whalehead gift! Only 40 VIP tickets are available so you are sure to have a fun, intimate
experience! The trolley will depart no later than 5:15 sharp from the Ramada Plaza Oceanfront
in Kill Devil Hills and will return guests to the same location after the event.
at Currituck Heritage Park - The Whalehead Club
1100 Club Road, Corolla, NC 27927
252-453-9040
Striper’s “Tour of the Beach”
March 21 @ 5:00 pm - 9:00 pm
$61.50
Come join us as we take you on a five
(5) course dour tour inspired by local
Outer Banks seafood. The multi-course
meal will be paired with two glasses of
wine to enjoy. You can arrive anytime
between 5:00pm and 8:30pm to enjoy
this event at your own schedule and
pace, but it is one night only, so be
sure and get your tickets before they
sell out.
Striper’s Bar & Grille on Shallowbag Bay is an award-winning restaurant, that remains on of
the hidden gems of our area. Experience this multi-course special menu presentation. See
website for full menu. Call 252-475-1021 for more information.
at Striper’s Bar & Grille
1100-A Bay Club Drive, Shallowbag Bay Marina, Manteo, NC 27954
Boulevard Evening Primer!
March 19-22 @ 5:00 pm - 6:30 pm All Four Days (See Thursday for details)
Carolina Fare Chef ’s Tasting Menu
March 19-22 @ 5:00 pm - 9:00 pm All Four Days (See Thursday for details)
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TASTE OF THE BEACH 2015
March 21st
A Plethora of Pies Tasting Menu at Kelly’s
March 21 @ 5:00 pm - 9:00 pm
$31
Who doesn’t love pie?? Pie is a part of American culture, but
we aren’t just talking about apple pie here. At Kelly’s “A
Plethora of Pies” dinner event you will be treated to a fourcourse meal showcasing savory pies, and pot pies, as well as
sweet pies. Add on a pie “eyed” martini and you’ve got yourself
a full palate of pie heaven. See website for full menu details.
You may arrive anytime between 5pm and 8pm to enjoy this
meal being served until 9pm. Gratuity is not included. Please
bring some pocket cash for tipping your servers.
at Kelly’s Outer Banks Restaurant & Tavern
2316 S. Croatan Hwy., Nags Head, NC 27959
Call 252-441-4116 for more information.
A Sommelier on Sake
March 21 @ 5:00 pm - 6:30 pm
$31
Sake is the newest beverage craze in America! But what exactly is it? Is it a wine? Is it a type
of malt beverage??
Join Sara E. Guterbock, CSW, CS, ISS, AIWS; one of the fewer than 50 International Sake
Sommeliers in the USA, as she introduces you to everything you need to know about this
captivating and diverse beverage. Explore its history and production methods, taste and
learn about its many different styles, and tantalize your taste buds by pairing with various
food flavors. Sake – it’s not just for sushi!!
at Chip’s Wine & Beer Market
2200 N. Croatan Hwy., Milepost 6, Kill Devil Hills, NC 27948
252-449-8229
Downtown Manteo Progressive Dinner
March 20 & 21 @ 5:30-9:30pm Friday and Saturday (See Friday listing for details)
Celebrate Lobster Mania
March 20 & 21 @ 5:30 pm - 8:30 pm Friday & Saturday (See Friday listing for details)
Sunset Seafood Boil
March 19-21 @ 5:30 pm - 8:00 pm Thursday, Friday & Saturday (See Thursday for details)
Some of the events occur a few or more times over the four days. Each event is listed
only once and in order of its first occurrence with all the days and times listed. The
other dates are referenced in order of occurrence in this listing.
outer banks restaurant association’s
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
page 31
March 21st
Chef’s 6-Course Wine Dinner
March 21 @ 6:00 pm - 8:00 pm
$66.50
Wines from around the world will be paired with inventive and delectable creations from our
esteemed Chef Neil’s kitchen. Among the 6-courses, you can expect fresh dishes representing
a varied range of flavors including savory, sweet, tart, spicy, and more…all paired with great
wines that compliment each course. A true tasting experience sure to please all corners of
your palate.
at Trio
3708 N. Croatan Hwy., Kitty Hawk, NC 27949
The Blue Point 25th Anniversary Celebration Dinner
March 21 @ 6:30 pm - 9:30 pm
$177
25 th Anniv
er
sary Celebr
oint with Chef W
alt
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e
Anniver
ersary
Celebraation Dinner aatt The Blue PPoint
Walt
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staur
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Jefferson
Hottel. Includes reception, wine, food, tax and gratuity.
Join us for an exceptional evening of food & wine as The Blue Point welcomes back our friend,
Chef Walter Bundy, who was a member of our opening
kitchen team in 1989. After his humble culinary
beginning at The Blue Point, Chef Bundy went on to
graduate from the New England Culinary Institute.
Following stints at Chef Mark Miller’s Coyote Café in
Sante Fe, NM and the French Laundry with Thomas
Keller in Yountville, CA, Walter has overseen the
restaurant Lemaire at the Jefferson Hotel in Richmond,
VA for the past 13 years.
Chef Bundy in collaboration with our Blue Point chefs
will dazzle you with a six course tour de force tasting
menu that will comprise the best of our regions farm to table philosophy. Wines will be paired
by our Certified Sommelier from the Court of Master Sommeliers, John Lenhart.
Reception with champagne and hors d’oeuvres begins at 6:30pm followed by dinner. Believe
us…it will be worth it!
*A portion of the proceeds will benefit our local concern, Food for Thought, which provides needy kids
with healthy meals during the school year.
at The Blue Point
1240 Duck Road, Duck, NC 27949
The Scallop Showcase
March 20 & 21 @ 7:00pm-9:00pm Friday & Saturday (See Friday listing for details)
Some of the events occur a few or more times over the four days. Each event is listed
only once and in order of its first occurrence with all the days and times listed. The
other dates are referenced in order of occurrence in this listing.
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TASTE OF THE BEACH 2015
March 21st
Blind Wine Tasting & Dinner
March 21 @ 7:30 pm - 9:30 pm
$51.50
Enjoy the sampling of a dozen different reds and score and rate them based on taste alone.
Indulge in a gourmet buffet style presentation of roasted meats, potato au gratin and zucchini
medley. See and taste the difference food makes to wine.
at Cravings Steak & Seafood
1209 Duck Road, Duck, NC 27949
252-480-0032
5th Annual OBX TOB Pub Crawl
March 20 & 21 @ 9:00 pm - 1:30 am Friday & Saturday (See Friday Listing for Details)
****END SATURday events****
March 22nd
Eat Outta The Pan Breakfast
March 19-22 @ 7:30 am - 11:00 am All Four Days (See Thursday for details)
Bonnie’s 5-Course Tapas Style Brunch
March 19-21 @ 9:00 am - 1:00 pm Friday, Saturday and Sunday (See Friday for details)
#hash @AvenueGrilleOBX
March 21 & 22 @ 10:00 am - 3:00 pm Saturday and Sunday (See Saturday for details)
Toast the Coast: A Special NC Wine Tasting
March 19-22 @ 10:00 am - 6:00 pm All Four Days (See Thursday for details)
Aqua’s off the Boardwalk Brunch Buffet
March 22 @ 10:30 am - 2:30 pm
$26 Adults; $10.50 kids
Join us just off the Boardwalk in Duck for a delicious Sunday Brunch buffet! It will include all
your breakfast favorites; French Toast, Eggs, Sausage, Bacon, Hashbrowns, Biscuits & Gravy,
Grits, Fresh Fruit, Aqua will also offer an “Omelet Station” and “Build Your Own Bagel Station”.
You can choose a ticket that includes your choice of one of Lucy’s famous Bloody Mary’s or
a classic “create your own” Mimosa, with interesting purees and flavors to create your very
own twist on this old favorite. (or choose the no drink ticket option if you prefer.) We are
also offering a “Kids ticket” so feel free to bring the little ones to enjoy. (continued>)
outer banks restaurant association’s
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
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March 22nd
Come enjoy our Taste of the Beach Brunch Buffet while taking in the breathtaking view of the
Currituck Sound.
We ask that you kindly call and make a reservation for a specific time for brunch to assist us
in accommodating your party. Once you have purchased your tickets please call 252-2619700 and leave a message with your requested reservation time.
Gratuity is not included in the ticket price, so please bring some pocket cash for tipping your servers.
at Aqua Restaurant
1174 Duck Road, Duck, NC 27949
Secrets of a Barbecue Pitmaster
March 22 @ 11:00 am - 1:00 pm
$51.50
Join Outer Banks Restaurant Tours for a fun and informative demonstration of barbecue
techniques led by Award-Winning Pitmaster, Dave Boutilier, of SaltyDawg Smokehouse.
Outer Banks Restaurant Tours will pick you up at pre-determined locations and drive you a
short distance over the Wright Memorial Bridge to The SaltyDawg Smokehouse where you’ll
meet Dave. Dave competes in barbecue showdowns across the nation. In addition to winning
several national and local awards, he is also a certified judge with the Kansas City Barbecue
Society. Learn from the expert as Dave shows you the correct techniques for cooking on
charcoal, how to prep meats for the barbecue, and how to make a dry rub. He will be
demonstrating his techniques on pork butt, brisket, chicken, and ribs. And the best
part….you’ll get to sample all 4 of these meats that Dave prepares, along with a couple of
sides and beverages.
Afterwards, Outer Banks Restaurant Tours will drive you back to your pick-up locations. Your
lips will be smackin’, your tastebuds will be tinglin’ and you’ll have a smile on your face all
afternoon
Pickups at the Waterfront Shops in Duck (10:30am) and at the Southern Shores Marketplace
(at the end near Food Lion) at 10:45pm. **Look for the dark green passenger van with Outer
Banks Restaurant Tours signs on the side.
If you have any additional questions about this event, please contact Terry Bell, the organizer,
at 252-722-2229 or by email to [email protected]
Bacon, Bacon on My Mind Brunch
March 21 & 22 @ 11:00 am - 1:00 pm Saturday and Sunday (See Saturday for details)
Easy Livin’ Champagne & Crepes Brunch
March 22 @ 11:00 am - 3:00 pm
$17.50
The classiest, and certainly the best, way to ease into a Sunday morning is with those thin
French pancakes that can be stuffed with all kinds of goodness, washed down with the
beverage of Aristocrats everywhere, Champagne! The Chefs at the Outer Banks Brewing
Station are whipping up several different crepes and champagne drinks to go with them, so
pick one of each and start livin’ like the King & Queen you know you were meant to be.
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outer banks restaurant association’s
TASTE OF THE BEACH 2015
March 22nd
Please note, we’ll officially start this event at 11am, but NC Law prevents us from serving
alcohol before Noon. You can attend and enjoy your brunch anytime until 3pm.
at Outer Banks Brewing Station
600 S. Croatan Highway, Kill Devil Hills NC 27948
BK’s Oyster Trifecta!
March 19-22 @ 11:00 am - 10:00 pm All Four Days (See Thursday for details)
Let’s Make Bread and Have Lunch!
March 22 @ 11:30 am - 1:30 pm
$26
Enjoy a fun-filled afternoon of making your own bread braid with Tom, our Baker! Learn recipe
and techniques and knead your own dough! While it rises (and bakes) enjoy lunch! Any
sandwich, a drink, and dessert all freshly made at Bonnie’s. Take your own loaf home with you
(fully baked if time permits).
at Bonnie’s Bagels Deli Cafe
5549 N. Croatan Hwy. in Southern Shores Marketplace, Kitty Hawk, NC 27949
The Best of Black Pelican 3-Course Lunch-Brunch
March 21 & 22 @ 11:30 am - 2:00 pm Saturday and Sunday (See Saturday for details)
Carolina Beer Lunch
March 22 @ 12:00 pm - 1:30 pm
$26
North Carolina is the Craft Brewing capital of the southeast. From the beaches of the Outer
Banks to the mountains surrounding Asheville, great beers and breweries are everywhere!
Join us to taste a wide range of styles from some of the Old North State’s finest breweries
while you learn about their history and origins, and pair them with a tasty Trio panini for a
great lunch experience.
at Trio
3708 N. Croatan Hwy., Kitty Hawk, NC 27949
Wine & Chocolate - A Decadent Duo
March 22 @ 12:00 pm - 1:30 pm
$36
Everybody knows that both chocolate and wine have the ability to take us to our “happy”
place. Together they can create something magical and sensory.
Join us as we explore the many combination of wines with chocolates. It’s true, certain wines
pair amazingly with certain chocolates, usually depending on the cocoa content and other
flavorings of the chocolate. Trio’s Chef Neil is a masterful pastry and dessert Chef and will be
sure to amaze you!
at Trio
3708 N. Croatan Hwy., Kitty Hawk, NC 27949
outer banks restaurant association’s
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
page 35
March 22nd
Southern Sunday Brunch with Live Acoustic Music at The Blue Point
March 22 @ 12:00 pm - 1:30 pm
$26
Includes two courses, iced tea or coffee, one Bloody Mary or Mimosa and Live Music. Gratuity
not included. Please bring some pocket cash for tipping your server.
Sunday Brunch has been a tradition across the South for generations and is the perfect
ending to our Taste of the Beach weekend! See our website for full menu details. Additional
Mimosas and Bloody Mary’s are only $5 each all day long! Come celebrate Sunday with us!
at The Blue Point
1240 Duck Road, Duck, NC 27949
“Bright-Eyed” Champagne Brunch
March 21 & 22 @ 12:00 pm - 2:00 pm Saturday and Sunday (See Saturday for details)
The Good Life “Souper” Lunch
March 19-22 @ 12:00 pm - 3:00 pm All Four Days (See Thursday for details)
Oysters at the Creek
March 19-22 @ 4:00 pm - 8:30 pm All Four Days (See Thursday for details)
Basnight’s Shrimp Extravaganza
March 19-22 @ 4:30 pm - 8:30 pm All Four Days (See Thursday for details)
The Sysco Foods Taste of the Beach Grand Tasting
March 16 @ 4:30 pm - 6:30 pm AND 7:00 pm - 9:00 pm
$65
The Sysco Foods Taste of the Beach Grand
Tasting, the grand finale event, on Sunday, March
22nd is always the hottest ticket in town with
about twenty area restaurants along with the best
beverage vendors to give you a culinary experience
of a lifetime. Taste your way through the Outer
Banks in one location! It’s how this event began
over 30 years ago and it is still the event people
rave about. Visit each restaurant booth and taste
two or three samplings from each. Packed with
many seafood and non-seafood choices, the
cuisine at the Sysco Foods Grand Tasting is truly
an experience to remember and the participating restaurants absolutely go all out to present
their finest and most imaginative cuisine for your enjoyment, as well as impressing the
judging panel in hopes to take home one of the prestigious TOB’y awards.
Along with your favorite restaurants, there will be beer and wine bars! Your ticket price
includes beer and wine but there is also a cash bar available if you prefer something else. You
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outer banks restaurant association’s
TASTE OF THE BEACH 2015
March 22nd
will receive a gift wine bag with your choice
of souvenir wine glass or pint glass to use
during the event and take home with you.
Each year we strive to make this event a
fantastic experience for all. This year we
have limited the tickets sold per session
to a smaller number than ever before in
order to create a more relaxed atmosphere
for all attendees. With limits of 220 per
session and a ticket price of $65, we feel
you will have an exceptional experience at the Sysco Foods Grand Tasting this year!
Restaurants will be competing for the 6th Annual TOB’y Awards; Best Booth Presentation,
Best In Show, Best Outer Banks Catch, and the two most coveted awards, the Chefs Award
and People’s Choice Award. These awards will be announced at the end of the second
session, but both session attendees will have the opportunity to cast their votes. Second
session voting will be closed at 8:30 in order to tabulate the winners in time for announcement
ceremony to begin at 8:50. Food will still be served until the award ceremony begins.
The event is split into two sessions to provide a more relaxed and enjoyable setting for each
group of guests. First session begins at 4:30 until 6:30, then we take a break, clear out a bit,
and open up to second session ticket holders at 7:00 to 9:00. When you purchase your
tickets be sure it is for the session you desire as you cannot be admitted if you hold tickets
to the other session.
(Please note that this is a stand up/walk around event, and there is very little seating. If you
are unable to stand for extended periods or not inclined to large groups, this is not a
recommended event for you. If you have dietary restrictions, food allergies, or a picky palate,
you might find that this is not a good event choice for you. No discounts for non-drinkers.)
This is strictly an adults only event 21+. Please no children or strollers.
Boulevard Evening Primer!
March 19-22 @ 5:00 pm - 6:30 pm All Four Days (See Thursday for details)
Carolina Fare Chef ’s Tasting Menu
March 19-22 @ 5:00 pm - 9:00 pm All Four Days (See Thursday for details)
****END FESTIVAL events****
outer banks restaurant association’s
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
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outer banks restaurant association’s
TASTE OF THE BEACH 2015
Thank you to all the
talented Outer Banks
Chefs and restaurants
that graciously shared
their tips and techniques
with us. We hope you
enjoy every dish you
prepare and amaze your
friends and family.
You can now also access
these and past years
recipes on our website.
Enjoy!
outer banks restaurant association’s
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
page 39
CORY BRYANT
Executive Chef, Aqua Restaurant
Pan Seared Sea Bass
and Charred Onion Tomato Broth
Cory is an OBX native that has been
part of the AQUA team since the
doors opened in 2008. He has a
passion for food, beer, and wine which
has helped him develop into a
progressive young chef. His love and
determination are expressed in every
detail of the cuisine that he creates
at AQUA.
Cory realized his calling in the culinary
industry as a young boy of only eight
years old when he began preparing
meals for his family which featured
fresh fish and seafood that he had
actually caught himself. He continued
to develop and fine tune his skills over
the years and entered the work force
at age 15 cooking at a local BBQ
restaurant. After graduating high
school, Cory was given the
opportunity to evolve his skills into
more than just cooking while working
at Ocean Boulevard. He was inspired
to take the next step into a career in
the culinary arts and decided to
attend the Culinary Institute of
Virginia where he became became a
certified chef at the age of 20.
Cory has used his formal education and
years of experience working with other
talented chefs to develop a true talent
for creating culinary experiences that
will be remembered for years to come.
page 40
Charred Onion Tomato Broth
Yield: 1 Qt
1 White Onion
1 Lemon Cut in Half
2 Medium Sized Fresh Tomatoes,
Quartered
4 Cups V8 Tomato Juice
3 Cloves Garlic Chopped
Salt and Pepper
Grill Onions, Tomatoes, and Lemon until
they are have charred around the edges.
Combine onions, lemons, tomatoes, garlic,
and V8 juice into a medium sauce pot.
Simmer on medium low heat for about 20
minutes. Strain broth into a container,
squeezing out all juices in all vegetables.
Season to taste with salt and pepper and
serve.
Sauteed Baby Red Kale
Yield: 6 Servings
1/2 Lb Baby Red Kale, washed and
stemmed
2 Garlic Cloves, minced
1 Tbl EVOO
Salt and Pepper
In a medium sauce pan on medium heat
add EVOO. Add garlic, kale, and saute
until kale is tender. Season to taste with
salt and pepper.
www.obxtasteofthebeach.com
outer banks restaurant association’s
TASTE OF THE BEACH 2015
Saute of Golden Beets and Israeli Cous Cous
Yield: 6 Servings
2 Cups Israeli Cous Cous
2 Golden Beets peeled and medium diced
1 Tbl EVOO
2 Tbl Chopped Parsley
1 Tbl Unsalted Butter
Salt and Pepper and serve
Boil a pot of water and add Israeli cous cous. Cook cous cous until
tender, strain, and run under cold water to stop cooking process. In the
meantime heat a medium fry pan on medium high heat, and add EVOO.
Add your diced golden beets, and cook until tender. Add cous cous,
parsley, and butter. Season with salt and pepper to taste and serve.
Pan Seared Sea Bass
Yield: 6 Servings
6 8oz Sea bass Fillets, Deboned and Skin on
2 Tbl EVOO
1 Tbl Butter
1/4 Cup Dry White Wine
Salt and Pepper
Season sea bass with salt and pepper. Heat a large fry pan on high heat
and add EVOO. When pan begins to smoke add sea bass skin side down
until skin crisps up. Flip fillets and deglaze the pan with dry white wine
and add butter. Finish in a 350 degree oven and serve.
outer banks restaurant association’s
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
page 41
JOHN ROMM
Executive Chef, Beachside Bistro
John started cooking in a local restaurant
at the age of 16 and went on to East
Carolina University in 1993 and
continued working in the foodservice
industry for Aramark. While enrolled in
East Carolina University he was given
the opportunity to become a student
manager at the Croatan, one of
Aramark’s on campus eateries. John was
the youngest one to attain that position
at the university. He graduated ECU with
a Bachelor of Science in Hospitality
Management and minor in Business
Administration in 1998.
Bistro Crab Cakes
John enrolled at the Culinary Institute of
America, Hyde Park, NY in early 1999,
completed an internship with Rudolph
Speckhamp CMC in Baltimore MD and
was offered a job in his restaurant. John
graduated in 2001 with an Associates
Degree in Culinary Arts and moved back
to the Outer Banks where he began
working at the Sanderling Resort.
In 2002 he took the job of sous-chef at
1587 and remained there while
advancing to Executive Chef. In 2008
John opened Renditions in Kitty Hawk,
has been the Executive Chef at The Point
Bar & Grill and has since settled in nicely
to the Beachside Bistro as the Executive
Chef and General Manager.
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Yield = 4 (4.5-5oz crab cakes)
Ingredients:
1lb. super lump crab meat
1/2 Cup crushed crackers
1 egg beaten
1tsp dry mustard
1Tbls mayo
1tsp Worchestershire
1tsp Old Bay
Please be gentle with the crab meat!!!
Check crab for any shells (bright white).
Add dry mustard, old bay, mayo, and
Worchestershire to beaten eggs. Fold in
cracker crumbs and gently fold in crab
meat. Fold just until evenly incorporated
and shape into cakes on parchment.
Best when refrigerated for an hour
before cooking.
Pan fry on medium high heat until
golden brown on both sides then, place
in 400 degree oven for 5 minutes.
outer banks restaurant association’s
TASTE OF THE BEACH 2015
RAY FIORELLO
Executive Chef, Roosters Southern Kitchen
Southern Deviled Eggs
Ingredients:
28 Eggs
2 c mayo
7 tsp sweet relish
7 tsp dijon mustard
s & p to taste
thinly sliced scallion/green onion
and paprika for garnish
Hard boil eggs (or steam) and cool
eggs completely. Carefully peel eggs,
slice in half lengthwise. Remove yolks
and transfer to a bowl, mash finely
with masher or pastry cutter. Add all
ingredients to yolks and mix well till
evenly mixed.
Transfer to pastry bag and pipe into
egg white halves.
Garnish and reserve for service.
Ray Fiorello’s culinary career began
over twenty years ago after he
attended the New York Institute of
Culinary Education in 1995.He has
since managed kitchens in a variety
of establishments, from New York
City to Central New Jersey and now
the Outer Banks of North Carolina.
He has run large hotel kitchens,
restaurants, conference centers and
catering establishments, most notably
working side by side with Mario
Batali in his first restaurant Po’.
Chef Fiorello now brings his experience
and talents to the soon to be opened,
Roosters Southern Kitchen in Kill Devil
Hills to continue doing what he loves
best in the place he loves to be.
Since coming to the OBX, Ray has
placed first in the 2013 OBRA Fall
Restaurant Week Chili Cookoff with
his Smoked Brisket Tomatillo chili and
took first place in the OBX 2014
Chowder Cookoff with his Thai
Coconut Curry Shrimp and Oyster
Chowder.
outer banks restaurant association’s
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page 43
KATHRYN WEIH
Chef, Sugar Creek Restaurant
Shrimp & Chicken Gumbo Chili
In 2001, Kathryn’s lifelong dream of
becoming a chef became a reality when
she graduated from the Culinary Institute
of America, Hyde Park, NY.
Kathryn was hired as a line cook for the
Hyatt Regency Hotel Restaurant Market
Street Bar & Grill. Her career advanced
when she began creating menus and wine
pairing dinners featuring Walter Shug’s
vineyards. After countless events from
weddings to tastings, Kathryn went from
being the line cook to becoming the Sous
Chef for Garde Manager and the Culinary
Supervisor for the restaurant.
In 2009, she left the Hyatt Regency to
gain more experience and was hired with
Falcon’s Landing Air Force Retirement
Community. There, she developed creative
brunches and brought back classic dishes
to its patrons. During her tenure there,
she worked with the Falcon Landing Ladies
to publish a cookbook featuring their
favorite recipes.
In 2012, Kathryn joined the Sugar Creek
Restaurant team and has enabled her to
enjoy the Outer Banks lifestyle while
honing her skills in Regional American
and seafood cuisine. She is enjoying
bringing her own variations to the
restaurant’s established menu.
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Ingredients:
1 Tbls plus 1/2 cup vegetable oil
1 lb. smoked sausage, such as andouille or
kielbasa, cut crosswise 1/2” thick pieces
4 lbs. chicken thighs, skin removed
2 lbs. lg. cleaned and deviened shrimp
(16-20 is my personal choice)
2 Tbls Creole seasoning, recipe follows
1 cup all-purpose flour
2 cups chopped vidalia onions
1 cup chopped celery
1 cup chopped bell peppers
1 tsp salt
1/4 tsp cayenne pepper
3 bay leaves
9 cups chicken stock or canned
low-sodium chicken broth
1/2 cup chopped green onions
2 Tbls chopped parsley leaves
1 Tbls file powder
4 cans (14-1/2 ounces each) great
northern beans, drained, mash 1 can of
beans to a paste
Cooked White Rice
Hot sauce
Creole Seasoning
2 1/2 Tbls paprika
2 Tbls salt
2 Tbls garlic powder
1 Tbls each: black pepper, onion powder,
cayenne pepper, dried oregano, dried
thyme. Mix thoroughly together.
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In a large enameled cast iron Dutch oven or large pot, heat 1
tablespoon of the vegetable oil over medium-high heat. Add the
sausage and cook until well browned, about 8 minutes. Remove the
sausage with a slotted spoon and drain on paper towels. Set aside.
Season the chicken with the Essence and add in batches to the fat
remaining in the pan. Cook over medium-high heat until well browned,
5 to 6 minutes. Remove the chicken from the pan, let cool, and then
refrigerate until ready to use.
Combine the remaining 1/2 cup oil and the flour in the same Dutch
oven over medium heat. Cook, stirring slowly and constantly for 20 to
25 minutes, to make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and cook, stirring, until
wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and
bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the
chicken stock, and cook, stirring, until well combined. Bring the
mixture to a boil. Reduce the heat to medium-low and cook, uncovered
and stirring occasionally, for 1 hour.
Add the northern bean paste and reserved chicken to the pot and
simmer for 1.5 hours, skimming off any fat that rises to the surface.
Add cleaned and deviened shrimp during last 8 minutes.
Remove the pot from the heat. Using a slotted spoon, remove the
chicken thighs from the gumbo and place on a cutting board to cool
slightly. Remove and discard the bay leaves. Pull the chicken meat
from the bones and shred, discarding the bones and skin. Return the
meat to the gumbo and stir in the green onions, parsley, and file
powder.
Spoon rice into the bottom of deep bowls or large cups and ladle the
gumbo on top. Serve, passing hot sauce on the side.
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page 45
MATTHEW HALE
Chef, Lucky 12 Tavern
Fire Grilled Asparagus
and Crab Soup
Yield 10-12 portions
At age 19 Matthew graduated from
Johnson & Wales University in
Charleston, SC with his culinary arts
degree in 2003. Since then I have
traveled up and down the east coast
from NYC to St John in the USVI only
to return to the Outer Banks.
His professional career began in the
summer of 2003 at the Outer Banks
Brewing Station under Executive Chef
Jamie Spence. After working there for
2 years he was given the opportunity
to move to St. John in the USVI to
become the Sous Chef of Chloe &
Bernard’s in the Westin Resort. 5
months later Matthew became the
Executive Chef at age 22. After a
year in the islands he returned to the
Outer Banks and began working at
Meridian 42 under Chef/Owner Chuck
Arnold and Sous Chef Evan Hayes.
While working with them he studied
new flavor profiles and techniques.
January 2008 a good friend called
Matthew to see if he was interested
in sharing the Head Chef position at
Hudson Tavern in Hoboken, New
Jersey. It was a new restaurant and
Matthew was brought on to help drop
food costs, organization, and
implement certain culinary systems.
After 8 months to get things back in
page 46
Ingredients:
2.5 lbs. Fresh Asparagus
2 Large white onions
5 Whole cloves of garlic
3 Medium sized potatoes
(Peeled and Diced)
2 Quarts heavy cream
2 Quarts Chicken Stock
1/8 Cup of sugar
8 oz. Cream cheese
1/2 Quart Parmesan Cheese
1 Tbls Kosher salt
1 Tbls White pepper
1 Tbls Coriander
1/2 cup Fresh basil
1/2 cup Olive oil
Pinch Black Pepper (for the asparagus)
1 lb. fresh Jumbo Lumb Crabmeat
line at the Hudson Tavern he then returned to the
Outer Banks.
Once he returned, Matthew became the Head Chef of
Barefoot Bernies and worked there for 4+ years. In
late January 2013, he decided to make a change and
take the Head Chef position at Lucky 12 Tavern. At
just 31, he is eager to further his talents and develop
new techniques of his own and continue his lifelong
commitment to the restaurant industry on the Outer
Banks and wherever else that may take him.
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outer banks restaurant association’s
TASTE OF THE BEACH 2015
On a sheet pan spread out asparagus evenly and season with 1/4 cup
olive oil, kosher salt, black pepper, and coriander. Place on a hot grill and
grill hard but not burning the asparagus. Place back on the half sheet
pan and let cool.
In a large stock pot put the remainder of the oil in the bottom and place
over high heat. Add the rough chopped onions to the pot and let cook
for 5 minutes stirring frequently. Add the sugar and whole garlic cloves
and continue to cook for another 3-5 minutes.
Add heavy cream and chicken stock and bring to a simmer. Now add the
diced potatoes, salt, white pepper, and coriander and continue to
simmer until potatoes become soft.
Rough cut the grilled asparagus and add to the soup and let simmer for
15-20 minutes. Remove from the heat and puree, then strain through a
fine chinois or sieve.
Return the soup back over medium high heat. Once simmering beurre
mix in the cream cheese, parmesan cheese, and basil until smooth
consistency.
Ready to serve and garnish with fresh local jumbo lump crab meat.
outer banks restaurant association’s
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page 47
PHONGKRIT “POK” CHOEICHOM
Executive Chef/Owner, Pok’s Art Asia Fusion
Fresh Vietnamese Spring Rolls
with Shrimp
Yield 10 rolls
Formerly the Executive Chef at the Outer
Banks Brewing Station, Chef “Pok”, as
he’s known to everyone on the beach, has
been an icon in the OBX restaurant scene
since coming to the beach as a child from
Bangkok, Thailand to work in his uncle’s
famous KDH restaurant, the Thai Room.
In his early 20’s, Pok earned an
opportunity to go to New York City and
learn under world acclaimed Chef Daniel
Boulud at the famous Le Cirque
Restaurant. He spent 3 years refining
his talents under Chef Boulud’s staff and
was honored to chef at a James Beard
house event as well as other high profile
affairs in New York. Upon returning to
the Outer Banks, Pok was helpful in
opening such acclaimed restaurants as
Millie’s with Chef and friend Joel
McClennan.
Pok landed at the fine dining, Carolina
Blue in Southern Shores. Apprenticing
under acclaimed Chef Chip Smith, Pok
rose to the level of sous chef and learned
the continental fusion influences that still
inform his cooking today. In 2004, Pok
came to be the sous chef at the Outer
Banks Brewing Station, and took over the
Executive Chef duties in 2007. The
restaurant’s menu gained great favor and
loyal patronage with Pok’s leadership and
innovative cuisine refinement. In 2013,
page 48
Ingredients:
10 round rice paper wrappers
1/2 cup fresh mint leaves
1/2 cup fresh Thai basil
10 Bibb lettuce leaves
1/2 lb. of cooked shrimp
(peeled and sliced in half lengthwise)
2 cups of cooked and cooled rice
vermicelli noodles
2 cups of fresh bean sprouts
Sauce Ingredients:
4 Tbls rice vinegar
4 Tbls fish sauce
1 cup of water
1Tbls of Palm sugar (or white sugar)
1 clove of finely chopped garlic
Pok spent several months as Sous Chef at the highly
acclaimed Trump International Hotel on Waikiki Beach
Hawaii. He returned to the Outer Banks with new skills,
knowledge, and a renewed vigor for exploring culinary
diversities.
In the Summer of 2014, Pok ventured out on his own to
open Pok’s Art Asia Fusion as Chef and co-owner along
with his brother Art Maliyam, another who has been in
the restaurant scene here on the Outer Banks for many
years. Collaboratively they are breaking new ground and
creating innovative dishes steeped in the emerging ideas
of bringing cultures together by way of food and a
passion for travel and discovery of new cuisines.
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outer banks restaurant association’s
TASTE OF THE BEACH 2015
Fill a large bowl with warm water, using the rice paper one at a time
soaking it for about 30 sec. Once it’s soft enough to work with place the
rice paper back to its shape on a cutting board.
Arrange couple leaves of the mint and Thai basil on the rice paper, then
about 3 pieces of your cooked shrimp, a small amount of the vermicelli
noodles, a small handful of bean sprouts, 1 Bibb lettuce leaf.
THE ROLLING PART (the fun part)
Fold one side of the rice paper inwards with all your ingredients in the
middle, then do the same to the other side. Using the unfolded part of
the bottom cover the rest of your filling and roll it like a burrito.
FOR THE SAUCE
Combine all the ingredients in a sauce pan and let it cool before serving.
(can be prepared ahead of time)
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page 49
WES STEPP
Executive Chef/Owner, Red Sky Cafe in Duck
Scallops Casino
(serves two)
At an early age, Wes Stepp, fell in love
with the art of cooking. He credits his
passion to growing up in his mother’s
kitchen and being involved in the daily
preparation of family meals.
Chef Wes strongly believes in using the
freshest, local ingredients available, as
well as serving generous portions. His
mantra is ‘the first bite is taken with
your eyes’ and it is quite apparent in
the eclectic presentation served up by
Wes.
In addition to teaching cooking classes
at Red Sky as well as other locations,
Chef Wes has become in demand for
computer videos as well as a multitude
of television appearances that
showcase his charismatic personality
and creativity with food.
Red Sky Café has earned the
reputation of a charming, eclectic
restaurant where one will always receive
a great meal with stellar service. Just
like Wes himself, Red Sky is a down to
earth kind of place where one can come
after a long day spent on the beach,
to celebrate a special occasion or just
to have a spectacular meal.
page 50
Guacamole:
1 ripe avocado
1 tablespoon tomatoes, diced
1 small onion, diced
Kosher Salt, cracked pepper
1/2 teaspoon chopped cilantro
Squeeze of fresh lime
Olive oil for sauté
6 scallops
1/2 cup tomatoes, diced
1/4 cup Vidalia onions, diced
1/4 cup Poblano pepper, diced
Crumbled bacon
1 Tbls salted butter, softened
Guacamole
Guacamole:
Incorporate ingredients in mixing bowl until
mixture is smooth and consistent.
Scallops:
In a hot sauté pan, heat olive oil. Place
scallops in pan for 2-3 minutes until brown.
Flip scallops; add tomatoes, onion, poblano
peppers, and bacon. Add softened butter,
swirl to incorporate.
Presentation: Place each scallop on a
dollop of guacamole. Finish with reduced
tomato, bacon and butter sauce.
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page 51
ALFREDO LANDAZURI
General Manager / Chef Striper’s Bar & Grille
Tuna Sashimi over Noodles
Tuna
2 lbs. Tuna loin, small eye, 5 inches in
diameter, trimmed of side chain
1/2 cup Blackening spice
Alfredo Landazuri was born in
Lima-Peru, and graduated from
Cenfotur Institute. He relocated to
the Outer Banks in 2001 starting
his culinary career at Lone Cedar
Café – Nags Head NC.
After extensive training, Alfredo
became par t of the original
Striper’s Bar and Grille in Manteo
in 2005 where he became Kitchen
Manager at the age of 22 and just
four years later he became Director
of Operations/Chef there. He was
part of Striper’s until March 2010
when the business was sold.
He was offered the opportunity to
take a new adventure and help open
a restaurant in Corolla, NC where
he was the General Manager/Chef.
In December 2011, he was
introduced to Edward Groce, owner
of Art Fx, and became good friends
with his family and partners. With
Edward’s full faith in his talents,
Alfredo was handed the key to open
his own restaurant and his decision
was to bring back the heart and
page 52
Sashimi Noodles
1 pack Asian rice noodles
1 cup Sweet chili garlic sauce
1/4 cup Cilantro, chopped
1/4 cup Pecans, toasted
Chipotle Soy Mustard
1/2 cup Soy sauce
1/2 cup Dijon Mustard
1/2 oz. Garlic
2 Tbls Chipotle, canned and purreed
1/2 tsp Kosher Salt
1 cup Blended oil
Wasabi Aioli
6 oz. Rice Wine Vinegar
1/2 cup Blended oil
2 cups Mayo
1/2 cup Wasabi powder
soul of Striper’s Bar and Grille in Manteo.
Under Alfredo’s management, the new Striper’s
opened their doors on April 6th 2012 with a new
menu, new great staff and best view in Manteo,
NC. In the last three years Striper’s has won or
placed in numerous cooking challenges and other
acredited accolades.
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outer banks restaurant association’s
TASTE OF THE BEACH 2015
Roll the tuna loin in the blackening spice. Cover the entire tuna loin
with the spice. On a hot flat top or a hot pan, lightly oiled, place the
tuna and sear for 90 seconds on each side. Remove from pan or flat
top and place on a plate and refrigerate immediately.
Store in appropriate container until cooled completely.
Cook the Asian noodles in boiling water according to the package
specifications. Drain and cool with cold water. Drain well of water when
noodles are cooled. Place the noodles in a large mixing bowl and toss
with the remaining ingredients.
Place all the ingredients for the Chipotle Soy Mustard in a blender and
blend on low. Slowly add the cup of blended oil. Blend until fully
incorporated and store.
In a large mixing bowl, dissolve the wasabi powder in the rice wine
vinegar. Add the oil and mayo. Blend until fully incorporated.
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page 53
Thank You
The Outer Banks Restaurant
Association would like to give a
special thanks to the following
businesses for their continued
support and contributions.
US Food Service – Assistance and support for the Sysco Foods
Grand Tasting
Joe Lamb Jr. – Assistance and support with the Joe Lamb Jr. Outer
Banks BBQ & Wings Showdown
The Sea Ranch Resort - Assistance with hosting for the Joe lamb Jr.
Outer Banks BBQ & Wings Showdown
Pamlico Jack’s Restaurant management and staff for their enormous
assistance with the Sysco Foods Grand Tasting
The Outer Banks Brewing Station for their tireless support and
help with the Shure Foods Succulent Crab Kickoff Party and for
providing the craft ales at the Sysco Foods Grand Tasting
Adams-Burch - Sponsorship and Assistance with the purchase of
special wine plates for the Sysco Foods Grand Tasting
Mr. Charles Hardy of Hardy Moving Co. for donation of time and
manpower in assistance with the Sysco Foods Grand Tasting setup
Mr. Mike Kelly - For his diligent assistance with the wine vendors for
the Sysco Foods Grand Tasting
Our talented musicians; Brent Nultimeier/SoulOne; Natalie Wolf;
Jonny Waters & Company
Phyllis Cole for all her help in rounding up volunteers, and ALL the
volunteers who generously donate their time!
All of our Media partners and donators for gifting us enormous
amounts of critical advertising
All of the Chefs and restaurants that give their time, product,
talents, and support to all the events over the entire
weekend....without them none of this would be possible!
page 54
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outer banks restaurant association’s
TASTE OF THE BEACH 2015
The Outer Banks Restaurant
Association would like to thank all
of our Media Sponsors for their
continued support of the Outer Banks Taste of the Beach Weekend.
Your donations are part of what has made this event so successful!
Outer Banks This Week.com –
In kind print and online
advertising worth over $9,000
East Carolina Radio – In kind on
air and live remote promotions at
over $10,000
Our State Magazine – In kind
print and online advertising
worth over $6,000
Sunny Day Guide – In kind print
advertisement valued at $2,500
The Visitors Guide - In kind print
advertisement valued at $4,500
outer banks restaurant association’s
Charter Media – In kind
television advertising worth
over $7,000
Max Radio of The Carolinas – In
kind on air and live remote
promotions at $9,500
Coastal Virginia Magazine – In
kind print and online
advertising worth over $4,000
Comcast Spotlight – In kind VOD
advertising valued at $4,800
The Restaurant Guide - In
kind print advertisement
valued at over $3,000
TASTE OF THE BEACH 2015 www.obxtasteofthebeach.com
page 55
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TASTE OF THE BEACH 2015