Rather than post all the current events here, I highly recommend that you check out www.outerbanks.org. They have a great new look and it’s easy to navigate. The current calendar of events is found here. For art happenings, check out Dare County Arts Council’s stylish new website here.

Be sure to check out Sip & Dip, offered at Art Space in Southern Shores. Workshops by local artists. www.artspace.com.

Off Season usually means discounted rates and local specials.  And to me, that means  WINE. We are fortunate here to have several great wine shops with knowledgeable vintners and incredible selections.

The Wine Specialist in Kitty Hawk is located at Buccaneer‘s Walk (next to Capt’n Franks). Owned and operated by my friend Christine and her husband, Fernando  da Mota, they offer free wine tastings on Wednesday nights from 5 until 8 p.m. It’s a great way to sample new wines before purchasing. My husband especially liked the Highway 12 Cabernet Sauvignon, admiring the ripe aromas of dark berries and soft French oak nuances. I especially like the name.

We recently discovered ½ Price Night at Trio in Kitty Hawk – on Mondays, starting at 5 p.m., all wines by the glass, draft beers and wine station tab cards are 50% off. The wine station is the talk of the OBX. It’s a help-yourself automated station where you can enjoy a taste, half or full glass from a selection of high and medium priced wines. I tried a glass of the Biltmore Viogner 2010 and can heartily recommend it as a well balanced white wine with a smooth finish.

Check back again and I’ll share more on restaurants, shopping and what’s fresh at the Beach Road to Manteo.

Being an active member of the Steel Magnolias at Outer Banks Bootcamps, I had to give up something during the term of this camp. For me, it’s been ongoing, sweets. I had a voracious sweet tooth as a child and have the cavities to prove it.  It’s been a relatively easy give during the summer and fall boot camps. This time of year, however, it’s been a real test of will power. I’ve taken to posting photos of the forbidden foodstuff on Facebook and I’d like to share them with you too.

Bubba Blue from the film, FORREST GUMP.

The second annual Shrimp CookOff will be held on Sunday, November 6,  at Ocean Boulevard Bistro & Martini Bar on the Beach Road in  Kitty Hawk – from 12:00 noon until 3:00pm.  This casual, fun competition was a huge success in 2010 and raised almost $5,000 to benefit the Outer Banks Center for Dolphin Research.

There will be nine competing chefs from around the Outer Banks, cooking fresh, local shrimp in their favorite style of preparation.  A DJ will be keeping up with announcements and door prizes and a silent auction will also be held on the second floor of Ocean Boulevard, with a People’s Choice Ballot.  The bar will be open serving Beer & Wine specials along with your favorite beverage.  The cost per person is $20 at the door, and tickets can be bought in advance at Ocean Boulevard, or at Outer Banks Veterinarian.

Boot Camp Graduation, Wright Brothers Monument

Hang Gliding.  Soar high above Jockey’s Ridge State Park. Visit Kitty Hawk Kites and learn to fly. 

Paddle Boarding.  Ocean or sound, it’s a great way to explore and see the aquatic wildlife in our local waters. www.kittyhawkwatersports.com.

Sailing, Jet Skiing, Windsurfing. Hobie cat day sailing or windsurfing. You can do it all at Kitty Hawk Water Sports, excellent instructors, great location on the By Pass in Nags Head, next to Jurassic Putt.

June 4-10 brings the Triple-S Invitational Kiteboarding Competition to Cape Hatteras. This professional event attracts the top 24 men and women kiteboarders from around the world to compete.

Surfing. Some of the best breaks on the East Coast are right here on the Outer Banks. There are a number of local surf shops that can hook you up. In the meantime, check out these sites: www.surfline.com/travel/index.cfm?id=2150; www.obxsurfinfo.com; and outerbanksesa.com.

The Lost Colony. Live outdoor theater about the story of 117 men, women and children who vanished without a trace more than 400 years ago. May 27 through August 20th 2011, Monday through Saturday at 8:30 p.m. (252) 473-3414 or www.thelostcolony.org.

Art. Dare County Arts Council showcases local artists including Chris Bickford (photojournalist) and Holly Nettles (acrylic, oil & collage) in the old court house, Manteo.  www.darearts.org.

Food:

PIZZA – Pizzazz, 4 locations, Corolla, Duck, Kitty Hawk & Nags Head. www.pizzazzpizza.net or 252-261-1111.

COFFEE – Front Porch Café, 3 locations, Kill Devil Hills, Nags Head & Manteo. www.frontporchcafeonline.com.

SEAFOOD – Carawan’s Seafood Market, Kitty Hawk. Fresh to go. 252-261-2120.

CASUAL DINING –

• Kill Devil Grill www.thekilldevilgrill.com (252) 449-8181.
• Darrell’s Restaurant, Manteo. www.darrellsseafood.com (252) 473-5366.
• Art’s Place, Kitty Hawk. Featured in the June issue of Our State Magazine for best burgers in the state of North Carolina. On the Beach Road. (252) 261-3233.
• Blue Point Bar & Grill, Duck. Overlooking Currituck Sound. www.goodfoodgoodwine.com. (252) 261-8090.

WINE -

• The Wine Specialist, Kitty Hawk at Mile Post 4.5, www.thewinespecialistobx.com or (252) 715-1717.
• Native Vine, Point Harbor, www.nativevine.com or (252) 491-5311.

MUSIC & WINE & FOOD – The Brine and Bottle, on the Causeway, Nags Head. Every Thursday enjoy live jazz on the deck from 7 – 10 p.m. www.thebrineandbottle.com.

It gets pulled together in a most delicious way with this dressing:

The dressing is “Global House Salad” from Jadine Sayer (Epicurious.com).

• 1/2 tsp minced garlic
• 1/4 cup olive oil (I use an Italian extra virgin cold pressed olive oil)
• 2 TBS balsamic vinegar
• 1 tsp honey
• 1/4 tsp Worcestershire sauce
• 1/8 tsp Sriracha sauce (Thai hot sauce)
• Pinch of freshly ground black pepper & a smidge of kosher salt.
• Whisk all the ingredients tother.

Toast the walnuts in the oven at 400 for a minute or two, or stove top. Be sure to watch them so they don’t burn. Assemble salad, layering lettuce, grapes, celery, onions, avocado, walnuts and sprouts on top, add dressing to taste.

One of my all time favorite places in Poor Richard’s on the waterfront in downtown Manteo. The place is casual, the views are great and the food is fresh. Order at the counter and find a seat inside or out. If it’s not listed on the menu, chances are they can make it for you. http://www.poorrichardsmanteo.com/. 252-473-3333.

We recently tried the new Harbor Point Bar and Grill  at Shallowbag Bay. This is a new restaurant that took over the space once occupied by Striper’s. The view was outstanding and the food delicious. I enjoyed a turkey/bacon wrap with fresh home-made chips and salsa. 252-473-3222.

Another favorite place is Ortegaz Southwestern Grill and Wine Bar. The service is always great, and the food is served with a fresh spin and a nod to the flavors of the southwest. Their fish tacos are delightful. http://www.ortegaz.com/index.html.

Could you imagine yourself boating here and mooring up for a week? Staying in a destination marina and exploring a charming historic town on foot. There’s a history center, mariner’s museum, outdoor theater, summer farmer’s market and “First Friday” street festivals. There are plenty of locally owned restaurants serving fresh food and fresh caught seafood daily. Maybe rent bicycles or don your running shoes and hit the miles-long bike and jogging path that run the length of the island.

Imagine.

Visit www.marsheslight.com for more information. For information on the Outer Banks and things to do, visit www.outerbanks.org.

Saturday, March 19th, 2011 from noon until 2 p.m.

Elizbethan Gardens on Roanoke Island presents: Green for Herbs - Learn how to grow, harvest and cook with fresh herbs presented by special guest Chef Jason Smith from the Black Pelican Restaurant, Kitty Hawk.

The class will concentrate mainly on appetizers. Appetizers include: rosemary skewered bacon wrapped scallops with caramelized onion and sweet thyme sauce, smoked salmon bundles wrapped in chive with lemon caper dill sauce, herb poached mussels and clams with toasted baguette. Chef Jason will be using herbs grown at The Elizabethan Gardens. Assistant Greenhouse Manager, Kathy Crawford will be on hand to give you hints on selecting, growing and purchasing herbs from The Gardens. Workshop includes a visit to the greenhouses and admission to The Gardens.

ONE FREE ADMISSION TO THE FIRST PERSON TO EMAIL lee@marsheslight.com and put HERBS in the subject line. 

Plants and Herbs will be on sale 10% off in the plant sales area. Members/Friends:  $25 Non Members: $30 (Visa , MasterCard & Discover accepted)

UPCOMING EVENTS:

4/16/2011 Photographing Nature with Jeff Lewis

Visit www.elizabethangardens.org.

Which led me to an article in BClocalnews.com. Written by Jennifer Schell for the Kelowna Capital News, the article lists her “Favourite Things to Share this Holiday Season,” and in which I discovered the other Manteo, a resort in Canada. Kelowna is located in the middle of British Columbia’s Okanagan Valley and lays approximately midway between Vancouver and Calgary. Pretty far from Outer Bank’s Manteo.

Let’s see what Kelownan’s want under their Christmas tree:

• Homemade crackers at Discover Wines or Okanagan Grocery
• A gift certificate to Wine Plus+ Wine School
• A Thermomix. Just rated the No. 1 foodie gift on the Food Network
• Sea to Sky Seasoning, mini flavoured salts, tins of luscious Fanny Bay Smoked Oysters, smoked salmon, Maldon Sea Salt from Codfather’s Seafood Market
• Monika’s coveted Christmas cookie boxes at Okanagan Grocery
• Moni’s Nuttier Than A Fruitcakes
• Wine
• Cheese, Carmelis Goat Cheese and Gort’s Gouda
• Jars of grilled artichokes, olives and other Italian delights.
• Simply the freshest, best olive oil (and red wine vinegar) from the Olive Oil Merchant—online store offers fast, free delivery in Kelowna (free delivery for olive oil? Wow!)
• Beautiful chocolates and chocolate bars from Sandrine Pastry & Chocolate and great Christmas breakfast Ideas and quiche
• Chef Rod Butters of Raudz Regional Table now has his personal line of preserves for sale. Drunken Cherries, homemade pickles and more
• Chef Bernard’s, Wild Apple Restaurant at Manteo, Blackberry Basil Jam or Star Anise Marinade for your gift basket
• Summerhill has the perfect bubbles (including the Cipes Gabriel that won Best International Sparkling wine recently) and decadent Icewine chocolates
• Broken Barrel Furniture Company has beautiful wine racks or cheese boards (a place to store all that wine)
• BBQ master, chef Martin Laprise’s line of sauces and rubs, including Taboo BBQ with cute, saucy labels
• Wrap your wine gifts this Christmas in one of these gorgeous, cozy wine bags made from recycled wool
• Gift Certificates to The Rotten Grape for your wine loving pals.

It’s all about food and wine! Here’s a link to the full article: http://www.bclocalnews.com/lifestyles/112039504.html.

Tart and Crunchy Fresh Tuna Salad

(adapted from a Food Network recipe by Claire Robinson)

 1 ½ pounds fresh tuna steaks (make sure it’s FRESH)  http://www.outerbankscatch.com.

2 lemons, thinly sliced

Kosher salt & freshly ground pepper

½ cup chopped celery

½ cup halved red grapes

¼ cup toasted chopped walnuts

1 cup fat free Greek yogurt

1 tsp. mayonnaise

I deviated from the recipe which called for baking the tuna in parchment paper.

Cut the tuna into chunks and layer with lemon slices. Steam in lightly salted water (add 1 tablespoon of olive oil to cooking water). I used my trusty vegetable steamer (nothing fancy), but it is important to spray the steamer with Pam or brush it with olive oil. I watched it for about 10 minutes and as soon as the tuna meat was almost cooked (or almost white), I took it off the heat to cool.

After tuna has cooled, shred meat with a knife/fork and put in bowl, add yogurt, touch of mayo, grapes, celery and walnuts and stir to combine. Season with salt and pepper and fresh lemon juice to taste. Serve with crackers, in a sandwich or a wrap and enjoy.

I think the secret is the Greek yogurt, it adds a rich/slightly tart taste without the calories that mayo delivers. I probably could have left the mayo out, but felt it added a little bit to the flavor. This tuna salad was awesome!