John Batchelor Dining and Travel
Sunday, April 28, 2024
Mother's Day Brunch
Sunday, March 31, 2024
Feast Wilmingon- Summary Thoughts and Reflections
This event came about because Mayor Bill Saffo and the Downtown Business Alliance realized that the city had never held a food festival. Feast Wilmington, March 22-24 at Live Oak Bank Pavilion in Riverfront Park, was the outcome. The purpose of the event was to provide a showcase for area restaurants to exhibit their wares. In that sense, the event was a huge success. Getting acquainted with this many restaurants would have been impossible, one at a time.
Clearly, Wilmington has established itself as a destination restaurant city.
I was fascinated by the wide range of cusines and influences shown. Even when a dish did not come from a particular ethnicity, origins and heritages were clearly evident. Chefs are not locked into a particular style. They are free to go wherever their imagination and expertise takes them.
I have provided particular recognitions at the end of each post, honoring personal favorite dishes that my wife and I encountered at each event. Here is a recap:
From Friday night, Day 1: VIP Kickoff
Most attractive presentation:
Friday, March 29, 2024
Feast Wilmingon- Day 3, Craft and Cuisine, Sunday Brunch, March 24
The last day of the event was Sunday Brunch. This day featured a wide range of local breweries in addition to more restaurants. I have listed the breweries at the end of this post, along with the beers they served, because a lot of the restaurants are also breweries. On the day of the event, they were paired, so you were offered a particular beer to go with each restaurant's offering. The level of creativity as well as expertise in execution was really impressive. What a way to spend the day!
Participating Breweries and their beers that were posted on
the event website:
DrumTrout Brewing Co. YACHT ROCK KOLSCH
Hi-Wire Brewing HAZY PITCH and CHURRO 10W-40 STOUT
Brunswick Beer & Cider THEY WHO SPEAK IN RIDDLES
Burgaw Brewing GOOD TIME GIRL VIENNA LAGER
Leland Brewing Company LELAND LITE
Mad Mole Brewing 1 MOLE 9 COPPER LAGER
Broomtail Brewing WHITE PEACH GALLOPING GOSE and MOE
BEER BROWN ALE
Bill's Brewing Company GOODYEAR ESB
Front Street Brewery KISSABLE, HUGGABLE,
UN-BEE-LIEVABLE HONEY BEAR
Wilmington Brewing Company JALEPEÑO SAISON
Outer Dunes Brewing RIVA ITALIAN PILSNER
Panacea Brewing Company PANACEA'S AMERICAN LAGER
Ironclad Brewery PRIVLEGED PIE
Ponysaurus Brewing SCOTTISH ALE
Waterline Brewing Co. CAPTAIN MAKER ENGLISH PORTER
Salty Turtle Beer Company LA SURFEZA
Flytrap Brewing PEACH SAKE SAISON
Good Hops Brewing GOOD HOPS BOARDWALK BROWN
Mannkind Brewing DARK AGES BLACK LAGER
Wrightsville Beach Brewery COBIA KOLSCH
Most attractive presentation: Copper Penny – Chef/owner Brian Cadwallader, SWEET & SPICY SESAME GLAZED MEATBALLS; and Beat Street – Chef Kevin Kellum, AHI TUNA and SHRIMP TOASTADAS
Most creative/original idea: Marina Grill – Chef William Urena , THE KRAKEN
Favorite Flavor: Ponysaurus Brewing Chef Beth Little John, PONYSAURUS MEATBALLS; and The Spot – Chef Ronnie White, BLACK & RED WINGS
Thursday, March 28, 2024
Feast Wilmingon- Day 2, Pier Party, Saturday Evening, March 23
Saturday night drew the largest crowd, as you would expect. Once again, the event provided an opportunity to experience a wide range of restaurants, far more than possible if you were dining at each one, one at a time. On the one hand, you don't get to choose from the full menu, but on the other hand, chefs are able to give you a glimpse of what you can expect if you visit for a full meal. Many exhibitors had copies of their menus on display- a good idea.
Featured Cocktails were provided by End of Days Distillery: CARGO MULE, GIN & TONIC, HURRICANE
Most creative/original idea: Savor Southern Kitchen- Chef Brad Hagler, BBQ Short Ribs on Sweet Potato Biscuit