Regional feasts
Celebrate Carolina style with barbecue or seafood
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Wilmington natives
often celebrate special occasions by feasting on local specialties. The names for these,
such as pig pickings and oyster roasts, refer as much to a social event as to the food.
The essence of barbecue is a matter of grammar. In Eastern North
Carolina, “barbecue” isn’t an adjective or even a verb. It’s not a style; it’s not a sauce
to be applied to a piece of chicken; it’s not a way to cook a steak.
It’s a noun.
Barbecue is pit-cooked pork, served with a vineger-and-red-pepper sauce.
A pig picking itself is just what it sounds like. The meat, succulent
and juicy, almost falls off the bone.
Expect a choice of traditional side dishes, especially hush puppies and slaw.
Ranking right up there with a pig-picking as an unforgettable eating experience
is a Carolina oyster roast.
It features bucketsful of freshly steamed oysters, with melted butter,
lemon and hot sauce. As with a pig picking, oyster roasts may also include a range of side dishes.
Ideal beverages to go with oysters range from beer and wine to that favorite
Carolina staple, sweetened iced tea.
And even if oysters aren’t your cup of tea, there are many other seafood choices.
The varied and subtle flavors of seafood are among the chief glories of Cape Fear cooking.
Among the best-known commercial species are grouper, dolphin (a fish, often
called “mahi-mahi” on menus to avoid confusion with the mammal), and flounder. Local boats bring ashore
a large variety of other fish. Shrimp, oysters, clams, scallops and blue crabs are all harvested from local
waters.
Ask your caterer about menus featuring fresh local seafood for your reception,
rehearsal dinner or other pre-wedding meals.
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Caterers & Chef Services
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Cape Fear National at Brunswick Forest
Hampton Inn / University / Smith Creek
Middle of the Island Catering
The Beam Room at Front St. Brewery
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