Great Food and a Great Time at the Outer Banks Taste of the Beach
Serving seared scallops over grits at the Brewing Station table.What's not to love about the Outer Banks Taste of the Beach? It's all about great food and drink and spending some time with friends and family.
It doesn't get much better than that.
The Taste of the Beach wrapped up today with the Grand Tasting, which is about as grand a way to finish the premier Outer Banks food event as there could be.
Held at the Hilton Garden Inn in Kitty Hawk, the afternoon event featured some pretty remarkable creations from the chefs.
Hard to pick out a favorite with so many outstanding dishes, but one that really stood out was one of the simplest. Well stood out for us—others may have an different opinion, of course.
Sal's New York Pizza in Kill Devil Hills served a mini sub with their homemade mozzarella. The richness of the cheese seemed to absorb the flavors of the herbs on the sandwich.
The owner mentioned that they make their own mozzarella to insure they have the right cheese for their pizza. That's dedication.
The Grand Tasting is the big sendoff for the Taste of the Beach, but there were other memorable events as well.
Consistently one of our favorites has been the Chowder Cook-off, which celebrated 10 years of great chowder this year.
Held at Southern Shores Crossing and sponsored by Coastal Provisions, the chowder is consistently excellent with some very innovative recipes.
This year's winner was Corolla's North Banks with a lobster, shrimp and corn chowder with applewood smoked bacon. Great balance between the slight smokiness of the bacon and sweetness of the corn. Loaded with seafood, it was a hardy, tasty dish, perfect for a cold March day...which it has been.
But even if it has been a bit cold this weekend, the Taste of the Beach seemed better than ever. Great food, great chefs and a great time. Plan on being here next year.
