Locals Seafood plans N.C. winter seafood celebration
01/28/2014 4:27 PM
01/28/2014 4:28 PM
The event has two components: a series of dinners at three Triangle restaurants and recruiting local bloggers to show home cooks how to prepare seafood that is currently in season. The purpose of the month-long event is “increase awareness of the seasonality of N.C. seafood off our coast,” said Lin Peterson, a co-owner of Locals Seafood.
The dinners, each following a different format, will be:• 6:30 p.m. Feb. 20 at Raleigh’s Mandolin restaurant where a five-course seafood menu will be offered for $49. Wine pairings cost an additional $40. Reservations required. Call 919-322-0365.
• Feb. 26, Oakleaf restaurant in Pittsboro will offer a seafood menu in addition to its regular menu. Reservations encouraged but not required, call 919-533-6303.
• 6 p.m. Feb. 27, Carolina Crossroads restaurant at the Carolina Inn in Chapel Hill will offer a dinner and cooking demonstration by chef James Clark. Clark will show diners how to prepare seafood currently available from the N.C. coast. Diners also will get to enjoy beers from Durham-based Fullsteam Brewery, which specializes in creating beers using seasonal ingredients. The event costs $45. Space is limited. To reserve a spot, call 919-918-2735.
Locals Seafood has recruited three bloggers to cook the seasonal seafood and share their experiences via social media. The bloggers include Kim Alexander ( @trianglelocalista), Kristen Baughman ( @knbaughman) and Johanna Kramer ( @durhamfoodie). Follow the discussion using this Twitter hashtag, #winterseafood.
Join the Discussion
News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.