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Last updated: August 22. 2006 4:33PM
IN SEASON
YOUR BEST BETS FOR THE FALL
German flair on the Carolina coast.
Although the annual Wilm-ington Oktoberfest offers all things festively German, including Weinstephan beer, bratwurst and sauerkraut, strudel and even German music with a band dressed in the traditional lederhosen, there’s one thing the festival can’t overlook.
“The kids love the hot dogs,” says organizer Toni McAdams, resource development director at Cape Fear Habitat for Humanity, the group hosting this year’s event.
And again this year, the festival will focus on family entertainment, with a host of children’s activities on top of the usual beer and wine. There’s arts and crafts, face paintings and other free children’s games.
The Harbor Towne Fest Band will play traditional German music, while festivalgoers sample such delectables as German chocolate cake, red cabbage and potato salad, huge pretzels and a host of domestic beers and sodas.
Last year’s Oktoberfest drew some 3,500 people and raised $39,000, which went toward building a Habitat home. That means organizers are planning on making this year’s event even more Oktobery.
The fifth annual Oktoberfest will be from 11 a.m. to 9 p.m. Oct. 20-21 behind Linens-N-Things at Mayfaire Town Center on Military Cutoff Road. Cost is $3, though from noon until 3 p.m. on the first day, entry is free.
And if you need an extra dose of Oktober fun, don’t miss Silver Coast Winery’s Oktoberfest from 11 a.m. to 6 p.m. Oct. 21 at the winery on Barbeque Road off U.S. 17 in Ocean Isle Beach. There’ll be food, music, beer as well as arts and crafts. Cost is $5, but children under 12 are free.
Details: Wilmington, (910) 762-4744; winery, (910) 287-2800.
A Taste sensation
Local chef lands gig on Food Network.
He was appointed by the governor, represented the state of North Carolina in a contest of culinary skill, and his efforts will eventually appear on the Food Network. No pressure.
Shawn Wellersdick of Port Land Grille in Lumina Station was up to the challenge, as one of 20 chefs competing recently in the Great American Seafood Cook-off in New Orleans.
Wellersdick is an ideal candidate to represent North Carolina because he’s a big believer in local products – especially seafood.
For the competition, Wellersdick devised a dish that makes use of summer produce and his favorite fish, the Pan-Seared Triggerfish with Shrimp-and-Sausage Succotash. It’s topped with collards and a pimento cheese butter.
The chance to appear on the Food Network was a driving force for Wellersdick and partner Anne Steketee, who had to take everything they needed to the Big Easy – from ingredients to china. Wellersdick and the others prepared six plates – one for each of the five judges and one for presentation. Food Network plans to air the chefs at work, though no date has been set.
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Here is the list of Wilmington's culinary greats who you selected from.
More fundraiser/gala photos. |
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Looking for a special recipe for your next party? Browse all the recipes from Wilmington Magazine.
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