Category Archives: Savor
Pot o’ Gold
The Irish celebration of St. Patrick began centuries ago as a feast in honor of the saint who brought Christianity to the Emerald Isle. It’s no wonder today the holiday is celebrated with copious fanfare; St. Patrick’s Day falls within
The Fresh-Food Haven
Greenlands Farm Store purveys much more than free-range eggs and local honey
Tasting South Africa
We believe that the more we know about wine and its origins, the better service we can provide our customers at Uncorked by the Sea Wine Shop & Gallery in Southport. That, and our love of travel, lead to our
Homemade Kitchen
StaarrCakes Bakery celebrates its first anniversary, continuing to make sweet treats with love
Frothy Brews for a Frosty Season
I’ve long felt that winter in eastern North Carolina is a nearly unbearable season. No, we don’t have blizzards—but that’s half the problem for me. If it’s going to be cold and precipitating, it might as well snow. And once
Self-taught in Seafood
Both self-taught, Todd and Leonard of Turtle Island Restaurant and Catering are inspired by coastal cuisine from the Outer Banks to the West Indies. They bring to the menu a combination of local and traditional fares like Lowcountry shrimp and
Winter Libations
by Beau Walker Already? The holidays are here again and Southport is a surprisingly festive little town this time of year. We’ve had our first dusting of snow, unpacked our winter coats—and perhaps found that twenty dollar bill from last
High Time for High Tea
The Southport Tea House doesn't focus solely on English teas; rather the selection includes a variety of organic and herbal teas, too. "I think there's great value even from an educational standpoint of what tea does for people," Pukenas reveals.
No Dilemma
We all have our favorite wines to open for Thanksgiving dinner to share with family and friends. There is no right or wrong choice if you are drinking what you like. However, there are some wines that, because of their
For the Love of ‘Cue
For many barbecue pitmasters, the list of ingredients to their prized rubs and sauces is sacred—a secret to be withheld from all but the basting brush. When prompted for the secret behind the savory meats of Oak Island’s The Bar-B-Que
