Cooking

Regardless of what a lot of “outsiders” may say, in North Carolina, barbecue means pulled pork. The word “barbecue” is used as a noun, not a verb or an adjective. When you ask for a plate of barbecue around here, you’re going to get a plate of steaming pulled (or chopped) pork, along with some coleslaw and hush puppies, as well.

Memorial Day weekend on the South Brunswick Islands signals the beginning of a new season of various beach activities, fishing, golfing and cookouts or just relaxing at home, soaking up the sun and taking it easy.
For the many fishing enthusiasts in this area, it also means, “What do I do with my catch-of-the-day once I return home?” The first part is easy: cleaning and filleting the fish. The next part takes a little thought.

The custom of using a celery stick as a garnish for a Bloody Mary supposedly originated at Chicago’s Ambassador East Hotel in the 1960s. As the story goes, an unnamed celebrity ordered a Bloody Mary. With no swizzle stick available to stir it, he grabbed a stalk of celery from a nearby relish tray and history was made.
Native to the Mediterranean and the Middle East, celery was first used by the ancient Greeks and Romans as a flavoring. The ancient Greeks also awarded winners of sporting events with a stock of celery. Marathon runners were often seen carrying it.

The 2012 Coastal Uncorked Chef’s Challenge took place on Sunday, April 28, at the site of the Old Pavilion in Myrtle Beach, S.C. Four area chefs competed to cook against Chef Eric Masson in the last round.
Masson, having won the title in 2011, was allowed to skip the qualifying rounds and face off with the challenger for the title of winner of the Coastal Uncorked Chef’s Challenge.