Here we are in October, and out at Sanctuary Vineyards they’re just finishing the harvest. Vineyard Manager, John Wright, says it’s been a good year for growing wine grapes, citing two Bordeaux varietals that he thought did particularly well. “The Petite Verdot and Cab Franc looked really good this year,” he commented.
If we could name a first family of the Outer Banks restaurant scene, it would be the family that owns the Thai Room in Kill Devil Hills. This comes to the forefront because Chef Pok, who has been with the Outer Banks Brewing Station for a number of years, has just opened his own take-out place.
Pok’s Art Asia Fusion Kitchen in the Dune Shops in Kitty Hawk is everything that one would expect of a chef with Pok’s reputation. He learned his way around the kitchen at an early age. Sent to the United States from Thailand at age seven, he started working almost immediately in his aunt and uncle’s restaurant.
A great aspect of Outer Banks life for visitors and residents is walking into most any restaurant, ordering a seafood platter and getting fresh local seafood that is quite good. Due to our location, it just makes sense. The town of Wanchese on Roanoke Island is a historic fishing village, and there are quite a number of fishermen who call the Outer Banks home.
Just about everywhere you go in this part of North Carolina, it seems pork barbecue is offered on the menu. It’s a traditional way of preparing pig, so traditional that it seems to predate colonial times.
It’s mostly conjecture masquerading as an educated guess, but general consensus is the word “barbecue” came from the language of the Caribbean Native Americans. Their word “barbacoa” seems to translate to a sacred fire pit in which game is cooked over the embers of a fire.