RECIPE: The Rum Old Fashioned at Four Hounds
An Old Fashioned doesn’t have to be made with bourbon.
An Old Fashioned doesn’t have to be made with bourbon.
Four Hounds Distilling is all about rum. Sometimes a distillery just jumps in your lap and begs to be taken home. Once he saw Four
What do you get when you combine a young, artistically inclined woman and a 1957 Kampmate camper? You get Rini Lewis and Restored Coffee, now
A Wilmington couple spearfishes for an invasive species, lionfish, then put them on a plate in their restaurant.
Just before dawn, the first orange and pink streaks of morning shoot out from the horizon. Rx at Sea, a sleek 28-foot dive boat, slices through the glassy surface of the Intracoastal Waterway, having just left a marina north of Wilmington.
This column, which we call “grist,” is where I usually share a little story about local food and then introduce the contents in this issue
Illustration by Audrey Pontin, Lady Bird Studio Winter on the coast moves slowly but deliberately. Spotted sea trout run through the creeks—the same ones that
Marion/Black Celeste Small but intensely sweet with a grape-like quality. Notes of berries and a deep purple flesh with balanced sugar content. De La Gloria
A transformative taste can lead you down a path from casual gardener to fig evangelist, joining a growing community of enthusiasts in the greater Wilmington area.
The common fig growing in backyards across Wilmington isn’t the same as what you’ll find in a Fig Newton. Those commercial figs—called Smyrna figs—need a fascinating dance between male and female trees and a specialized wasp for pollination.
I thought a recipe that could be made year round would be a great idea. Fresh figs are fleeting and expensive, mostly because they are fragile and hard to produce at scale.