Get your palate ready: The Outer Banks Taste of The Beach Weekend begins Thursday, March 22 and runs through Sunday, March 25.
For four days, members of the Outer Banks Restaurant Association share their culinary work in an OBX foodapalooza in a fun-filled, food-centric weekend.
The annual event features wine tastings, cooking classes, special multi-course menu presentations, brewery tours, tapas crawls, cook-offs — such as the Outer Banks 10th Annual Chowder Cookoff — live music and more.
Restaurants will compete for the 9th Annual TOB’y Awards; Best Booth Presentation, Best In Show, and the two most coveted awards, the Chefs Award and People’s Choice Award.
Over the course of four days, guests can indulge in more than 60 food-related events at more than 30 venues, ranging from a fancy wine dinner to an organic farm-to-fork experience the next.
Once such event is a pop-up dinner hosted by two businesses based in Currituck County — The Weeping Radish Farm Brewery and Sanctuary Vineyards.
The dinner will take place at Grande Paradise oceanfront, a luxurious oceanfront home at 1903 S. Virginia Dare Trail in Kill Devil Hills. The home, provided by Carolina Designs Realty, boasts stunning panoramic views of the Atlantic. The event can accommodate formal seating for up to 40 people at three large dining tables. Guests will experience a 5-course game-centric menu with both a beer and wine paired at each course.
Other events include:
• Sal’s New York Pizza, 710 S. Virginia Trail in Kill Devil Hills, will host a Personal Pizza School from 3 to 4 p.m. Thursday and Friday, March 22-23, and from 11 a.m. to noon Saturday, March 24. The class is open to ages 12 and older.
• The Spice & Tea Exchange of Duck is the site of a Southern breakfast from 11 a.m. to 12:30 p.m. Saturday and Sunday, March 24-25, that features chicken and waffles, shrimp and grits and, of course, biscuits. Southern sweet teas and Bloody Marys will be available. Recipes using The Spice & Tea Exchange spices will be provided.
• Blue Water Grill & Raw Bar, 2000 Sailfish Drive in Manteo, will host Shuckin’ It on the Water from 6:30 to 8:30 p.m. Saturday, March 24. The 6-course menu will revolve around an array of oysters from the east and west coasts, prepared by Chef Evan Hayes and paired with wine. In addition, a coastal specialist from the North Carolina Coastal Federation will offer insight into the current state of oysters in North Carolina, information on the recycling and reef projects, oyster restoration and oyster mariculture, among other topics.
• Ocean Boulevard Bistro & Martini Bar, 4700 Virginia Dare Trail in Kitty Hawk, will host a four-course meal of locally and regionally inspired dishes prepared with fresh local ingredients. The event is from 5 to 9 p.m. Thursday-Saturday, March 22-24.
Regardless of one’s dining desires, Taste of the Beach’s smörgåsbord of activities will hit the spot.