WHAT'S IN SEASON
March 5, 2013
Its Wednesday night on the northern beaches and the sound roars like the ocean. White capped waves slam the bulkhead as overwash carries knee deep water into the yard. With 60 mph gusts raging first from the southwest, then northwest and rain driving non-stop, it was only getting worse.
Then the storm did as it most always does. Shift. Overnight. Offshore.
Today the northeast winds blow, 15-25 mph now. The shift takes the sound waters and pushes them back to the mainland. The skies clear and the sun shines. In the yard, the water recedes and the ground dries. By the weekend we’ve cleared the yard of debris. Warm aired, gentle breezes return; its 65°, sunny and the sound is like glass.
Business returns for the moment and thankfully our calendar is one week closer to spring. And Easter. And Memorial Day. And our 24th season in Duck.
People often ask us if we are open in the winter. And the answer for 24 years has always been the same: Absolutely! Lunch and dinner every day but Monday. Dinner 7 nights a week runs Memorial Day through October.
Through all these cold, blustery, bone chilling winters, on this dead country beach, our light is always on and the joint is always jumping. For those of you who remember the old space, it was a joint . . . a tiny joint! Just 50 seats, a six seat bar and a kitchen as close to the tables as you’d ever want to get. It is interesting to compare our little adventure to Duck then; and the new wave of small, personal, food driven “joints” of today.
Even now, with our expanded space, being here all year for our guests and staff builds those personal relationships that last a lifetime. When you’re here together, in the winter, it’s a special bond.
Our winter activities:
January 19, James Beard Foundation Dinner
Host: Walter Bundy of Lemaire, Richmond, Va
Other chefs: Chris Hastings of Hot and Hot Fish Club, Birmingham, AL; Sean Brock of McCrady’s and Husk, Charleston, SC; Sam McGann of the Blue Point, Duck, NC
Host: Walter Bundy of Lemaire, Richmond, Va
Other chefs: Chris Hastings of Hot and Hot Fish Club, Birmingham, AL; Sean Brock of McCrady’s and Husk, Charleston, SC; Sam McGann of the Blue Point, Duck, NC
January 28, Cooking Class at All Saints Episcopal Church, Southern Shores
“Biscuits & Brunswick” Sweet Potato and Buttermilk Biscuits, Pork Shoulder, Rabbit and Country Ham Brunswick Stew
“Biscuits & Brunswick” Sweet Potato and Buttermilk Biscuits, Pork Shoulder, Rabbit and Country Ham Brunswick Stew
March 13-16, Outer Banks Taste of the Beach
Taps Crawl on Friday night
Taps Crawl on Friday night
All Winter, Acoustic music Friday nights and at Sunday brunch
Our brunch menu features country ham biscuits and house made apple butter, farm fresh eggs, country sausage gravy as well as the Windhaven burger, NC catfish, our jumbo lump crabcake, our signature oyster stew and shrimp & grits with red eye gravy.
Our brunch menu features country ham biscuits and house made apple butter, farm fresh eggs, country sausage gravy as well as the Windhaven burger, NC catfish, our jumbo lump crabcake, our signature oyster stew and shrimp & grits with red eye gravy.
Sunday – Thursday night at the bar, Our supper & snack menu with happy hour cocktails from 5-9 are packing in the locals.
Seasonal ingredients to look for:
Braised NC rabbit with sage spoon bread and house made sauerkraut, Smoked NC mountain trout with buttermilk crème fraiche, cornmeal pancake & trout caviar, Chive dumplings with NC guinea hen and Jerusalem artichokes, Farm egg custard and crispy surryano ham, house smoked beef brisket and pastrami, House made boudin sausage, crispy fried eastern shore sugar toads, rockfish, flounder, mahi, grouper and red drum, Cornbread pudding with spiced pecans, banana pudding with our vanilla wafers, chocolate torte with almond shortbread and white chocolate ice cream, the jack and coke float with bourbon ice cream.
Braised NC rabbit with sage spoon bread and house made sauerkraut, Smoked NC mountain trout with buttermilk crème fraiche, cornmeal pancake & trout caviar, Chive dumplings with NC guinea hen and Jerusalem artichokes, Farm egg custard and crispy surryano ham, house smoked beef brisket and pastrami, House made boudin sausage, crispy fried eastern shore sugar toads, rockfish, flounder, mahi, grouper and red drum, Cornbread pudding with spiced pecans, banana pudding with our vanilla wafers, chocolate torte with almond shortbread and white chocolate ice cream, the jack and coke float with bourbon ice cream.
“We’re all about food and wine, we just happen to have the view!” Spring is almost here; come see us soon,
Sam, John and all the B.P. crew
