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his evolving trend in
American cuisine is also
educating diners about the
nutritional value of locally
raised and locally caught
food while supporting
the region’s farmers and
fishermen.
Area foodies are fortunate to have an
abundance of chefs who change their
menus seasonally around the local harvest.
Some, like Chef Mark Lawson of the
Blockade Runner Beach Resort’s restaurant
East (275 Waynick Blvd., 910-256-2251),
grow their own herbs, tomatoes, zucchini,
squash, potatoes and salad greens; others
cure their own meat. All of them take great
pride in preparing delicious food with a
local focus.
Lawson takes the time to grow his ingredients
locally on site for his restaurant,
which he says is the best way to get that
fresh taste customers are looking for. From
March 1 to June 1, East actively harvests
the vegetables, among other greens, in front
of guests to prove just how local their ingredients
84
WBM july 2011
really are.
“Local foods just taste better. There is
a big difference between a tomato picked
two hours ago and a genetically enhanced
tomato that has been delivered from thousands
of miles away,” says Lawson who has
been cooking since he was 17 years old.
Growing up in a self-described country
family, Lawson has been handling fresh
foods all of his life. As a child, his family
relied on their land to grow their greens
and raise livestock. Lawson credits his
upbringing as one reason why he loves
using locally grown ingredients in all of his
cooking.
“At East, we strive to make a conscious
effort to source everything locally and
regionally,” Lawson says. “We are a North
Carolina-based business. Our employees are
from the state and a lot of our customers
are from the state. We want to give back to
them by trying to keep the money within
our region, our state and our country if we
can.”
East is one of the few restaurants that has
a garden right on the property. The greens
are planted within the rest of the landscaping
that surrounds the restaurant’s outdoor
seating area and they add to the exotic tropical
aesthetic of the Blockade Runner’s site.
“Anybody can grow their own food,”
Lawson says. “It’s very simple and because
of our garden here, we have actually influenced
customers to start their own smallscale
gardens.” — SL
For Chef Tripp Engle of Lumina
Station’s Brasserie du Soleil, local food has
been a focus for his 21-year career.
“When I was in culinary school at
Johnson and Wales, our instructors really
emphasized locally-grown food. Charleston,
being a known food destination, has a reputation
for showcasing a variety of cuisines, all
using quality local ingredients. Fortunately
for me, I worked under world-class chefs in
Charleston and came away with a passion for
using local products,” he says.
At Brasserie du Soleil (1908
Eastwood Road #118, 910-256-2226), Chef
Engle is known for sourcing as much as he
can from local farmers. During the lengthy
local growing season, the bulk of his menu
savor — guide to dining on the azalea coast
Grilled salmon
and local shrimp over
pole bean and local Silver
Queen corn sauté with
Pender County veggies
from Mark Lawson
Blockade Runner Beach
Resort’s East