85
Poached
local triggerfish
with green garlic
puree, Meyer lemon-olive
oil emulsion, muscadine
grapes and grape tomatoes
with African blue basil.
Chef Tripp Engle of Brasserie du
Soleil shares his recipe at
www.wrightsvillebeach
magazine.com
“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.” Mark lawson
www.wrightsvillebeachmagazine.com WBM
ingredients come from a three- or fourhour
radius of Wrightsville Beach. His
fellow chef, Kyle McKnight of Circa
1922 (8 North Front St., 910-762-1922) in
downtown Wilmington, carries his dedication
to local food even further — he farms.
“Right now I farm about one and a
half acres,” McKnight says. “I’m growing
corn, haricots vert (green beans), yellow
squash, zucchini, 32 types of tomatoes,
