savor — guide to dining on the azalea coast
83
by Jason Frye & Sara Leary | photography by Joshua Curry
The Farm to Table movement
has growers and gatherers paired up
with chefs and restaurant owners who
cull the bounty of the local harvest to
influence seasonal menus.
www.wrightsvillebeachmagazine.com WBM
Vegetable
carpaccio with basil
oil, 50-year balsamic
vinegar and topped with
micro greens
from Mark Lawson
Blockade Runner Beach
Resort’s East
