Shrimps & Grits, Crabs and Oysters
Wir lieben North Carolina und seine Outer Banks. Und wir lieben das Seafood aus dem Atlantik. Foodblogger Mark Wiens besucht den Koch Keith Rhodes vom Catch Restaurant in Wilmington in North Carolina. Dort isst er u.a. Shrimps & Grits. Wir lieben Shrimps, mit Grits konnten wir uns nach mehreren Südstaaten-Reisen nicht anfreunden. Von Wilmington geht es weiter an die Küste, wo er James auf einer Austerfarm trifft.
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Wilmington, North Carolina: A world of cuisine in one scenic city
Wilmington’s best-kept secret is officially out: The food scene is on fire. The city’s chefs have been busy racking up awards, including recognitions from the James Beard Foundation (JBF) and North Carolina Restaurant and Lodging Association (NCRLA). But the best part? Wilmington has restaurants for every palate, occasion, and price point. Head downtown for fresh and creative seafood dishes at Seabird. Nowhere is Chef Dean Neff’s commitment to artistry and seasonality more evident than in the restaurant’s seafood tower, piled high with pickled shrimp, oyster escabeche, smoked fish, and more. It’s one reason Neff is up for JBF’s 2024 Chef of the Year…
https://matadornetwork.com/read/must-visit-wilmington-nc/
Maryland: Kulinarische Genüsse beim OysterFest in St. Michaels
Roh, überbacken oder frittiert. In St. Michaels, Maryland, steht die Auster im Fokus der Gourmets. Auf dem Gelände des Chesapeake Bay Maritime Museum findet das „OysterFest“ mit Live-Musik auf zwei Bühnen…
https://www.usa-reisetraum.de/info/oysterfest-st-michaels/
Oysters are making a comeback on menus and in the water—for now
In the Chesapeake Bay, the once decimated oyster industry is having a renaissance. But the effects of climate change are a looming threat for farmers and oyster lovers…
https://www.nationalgeographic.com/magazine/article/oysters-making-a-comeback-on-menus-and-in-water