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WBM october 2011
Bob Townsend
Bob T ownsend has been the face of
WECT ’s “C arolina in the M orning”
for 20 years, and a native of southeastern
N orth C arolina. H e admits that
within the last few years he has tried
to branch out with his food choices;
however, he still remains true to the
simple meals he has grown up with.
What was one of the most memorable
dining experiences you have had in the
Port City?
BT “O ne of the best meals that I recall
was at PortL and G rille. From the
cut of the beef to the rich flavor, the
steaks are simply outstanding.”
What specifically about the meal made
it so memorable?
BT “M y wife and I chose PortL and
G rille for an extra special evening for
our 41st anniversary. T hey have the
whole package — great food, relaxed
atmosphere and impeccable service.”
The Dish T he C owboy Steak: a
10-ounce, bone-in, choice-cut, naturally
raised A ngus beef rib eye, served
with A rmagnac-peppercorn-grainy
mustard sauce, goat cheese and pine
nut-whipped potatoes and grilled
asparagus.
Patricia Bell
Former travel editor of Gourmet
Magazine, Pat Bell, says, “Food is the
window into a culture…you are what
you eat makes perfect sense when you
are able to see what people around the
world eat.”
Bell is currently spearheading Food
For T hought, a benefit event for the
N ew H anover C ounty L ibrary system
centered around local cuisine, agriculture
and culinary education planned for
O ctober 20.
A fter 20 years of culinary globetrotting,
she had no trouble picking out a
meal from a local restaurant that was
like nothing she had ever tasted before.
What is the best food you have ever
eaten in Wilmington?
PB “T he deep-fried chocolate pot
stickers at Bento Box, because this