The inventor of Gastronomic Boogie Woogie...

The Sauce Boss

Saturday, March 8, 2008

Time: 7:00pm

Location: First Flight High School Auditorium, 100 Veterans Drive, Kill Devil Hills, NC

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ONE MORNING IN THE EARLY 70'S, THE SAUCE BOSS WALKED OUT OF HIS HOUSE AND FOUND A 1933 VINTAGE NATIONAL STEEL GUITAR in his front yard. That lead him down the Blues path. Deep in the shed, he penned “Let the Big Dog Eat”, which was featured in Jonathan Demme’s film “Something Wild”. Years later he combined his blues with his hot sauce in a big pot of gumbo, made right on stage. Singing the recipe, he mixed his music and cooking together into a new medium.

SINCE 1990, THE SAUCE BOSS HAS FED OVER 145,000 PEOPLE, ALL FOR FREE while he playing his own swampy Florida blues. A Sauce Boss event transcends performance. It's a soul-shouting picnic of rock & roll brotherhood, involving everyone. And at the end of the show, everyone eats.

JIMMY BUFFETT SINGS ABOUT THE SAUCE BOSS in his "I Will Play for Gumbo" song. Parrotheads are now phlocking from all over the country and are also bringing the Sauce Boss to "play' and a' sway' with the gumbo" at their events. Festivals and performing arts centers throughout the US, Canada, and Europe are featuring the Sauce Boss and his gumbo. His songs "Let the Big Dog Eat" and "Great Big Fanny" appeared on the Jimmy Buffett compilation album "Margaritaville Café Late Night Menu". NPR's "All Things Considered" and "Morning Edition" have both covered the Sauce Boss. CNN and EXTRA sent film crews to New York City Sauce Boss extravaganzas in 2000, The Food Network's series "Extreme Cuisine" visited the Sauce Boss on location in New York, and another Food Network series "Keith Famie's Adventures" filmed a Sauce Boss show in Miami. The Sauce Boss is the only personality that’s been featured in “Living Blues”, “GQ”, AND "Gourmet Magazine".

The Sauce Boss now has taken his music and his gumbo to the streets with the founding of the non-profit 501c3 organization, PLANET GUMBO (planetgumbo.org), where the Sauce Boss and his band donate their performance (along with free gumbo) to Homeless Shelters all over the US.

The Sauce Boss Website--SAUCEBOSS.COM--is high tech on a dirt road: down-home and state-of-the-art at the same time. Receiving over 1 million hits each year, SAUCEBOSS.COM offers fans the now-famous recipe for the famous gumbo, sound samples of Sauce Boss Bill Wharton's original songs, and they can subscribe to the popular free monthly newsletter-"The Sauce Boss Gazette". Now the Sauce Boss has his very own down home "SAUCEBOSS PODCAST".

Sheri Castle, Food Editor, Living In Style

Sunday, March 9, 2008

Taste of The Beach Expo Judge

Location: Kelly's Restaurant & Tavern

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Sheri Castle is a professional culinary instructor and writer known for melding, storytelling, humor and culinary expertise, so she can tell a tale while making a memorable meal.

As a warm and engaging teacher, Sheri delivers diverse culinary knowledge, solid technical skills and tons of practical tips and hints.  Her creative recipes and wonderful food inspire students to cook with confidence and enthusiasm.

Sheri is also a freelance food writer, recipe developer and recipe taster.  She is the food editor for Living In Style magazine.  In addition to her contributions to several award winning cookbooks, her work has appeared in Southern Living , Better Homes & Gardens, Cornbread Nation 3 and numerous newspapers.  She won the 2007 Edible Communities Scholarship to the prestigious Greenbrier Symposium for Professional Food Writers.

Sheri is a member of the International Association of Culinary Professionals, the Southern Foodways Alliance, Chef's Collaborative, Slow Foods USA and the Carolina Farm Stewardship Association.

Sheri lives in Chapel Hill, North Carolina with her husband Doug Tidwell, daughter Lily Castle Tidwell and Domino the Hound of Renown.

Lynne Foster, The Albatross Fleet

Coffee & Chat Series

"Sustainable Seafood on The Outer Banks "

Friday, March 7, 2008

Time: 2:30pm-4:00pm

Location:College of The Albemarle - Roanoke Island Campus, Hwy 64, Manteo, NC

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Lynne Foster, a resident of Hatteras Village, is a familiar figure along its working waterfront.  In addition to her involvement in funning the family business, the Albatross Fleet ( A primarily charter fishing operation established in 1937 that also fishes commercially in the fall and winter) she is also the driving force behind the creation of the Day at the Docks celebration in Hatteras Village. 

Her daily walks along the harbor docks with her dog Chobe keep her in touch with the watermen, the remaining fish houses and the seasonal activities found in a working waterfront.  She is an advocated for and promotes the value of watermen, local seafood, and clean water initiatives as keys to maintaining the heritage of coastal fishing communities.  In addition, Ms. Foster serves on the NC Coastal Federation Northern Advisory Board, the NC Sea Grant Advisory Board and the Dare County Library Board.

As a full time home cook and part time writer, Ms. Foster enjoys reading, writing, talking about, preparing and, of course eating the tremendous variety of fresh seafood available from the local boats.  She is especially interested in preserving local food traditions and promoting the movement toward seasonal foods.

Floyd Hinkley, Pastry Chef

The good life Gourmet

Dessert Dive-In - "Eat Dessert First"!

Friday, March 7, 2008 (2pm-6pm) - PURCHASE TICKETS

Saturday, March 8, 2008 (12:30pm-3:30pm) - PURCHASE TICKETS

Location: The good life Gourmet, 1712 N. Croatan Hwy., Kill Devil Hills, NC

Floyd's training is with the Johnson & Wales University.  He served his apprenticeship with Wolfgang Puck Corporation, Pullion Bakery, Paris, France, The Breaker at Palm Beach, FL, The Fountain Blue Hilton in Miami, FL and Eleanor Byrne - Cordon Blue in Paris, France.

Floyd has worked in a kitchen since he was twelve years old.  He has been a pastry chef for the past six years.  He is currently working for The good life Gourmet, where he plays an integral role in creating specialty dessert item .  He recently won the Best Dessert Award in the 2007 March of Dimes Signature Chef Competition at The North Carolina Aquarium on Roanoke Island.

Anne Snape-Parsons

"Slow Foods On The Outer Banks"

Thursday, March 6, 2008

Time: 2:30pm - 4:00pm

Location: College of The Albemarle - Roanoke Island Campus, Hwy 64, Manteo, NC

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Slow Food advocate Anne Snape-Parsons fights the fast-food, eating-on-the run trend with her new cookbook, KITCHEN MEMORIES, a new collection of old family recipes from 25 countries, including the United States.  Parsons grew up in a large close-knit family in Bothwellpark, Scotland.  In her search for endangered family recipes, she has traveled extensively around the globe to meet local people and eat their regional foods.  Ms. Parsons is a leader of the Slow Food Convivium of EAst NOrth Carolina, is a member of the International Association of Culinary Professionals, and the Culinary Historians of Washington.  She has written travel articles and a monthly food column for Tidewater Woman called "Around the Table," food and human interest stories for the North Beach Sun, and contributed to magazines such as Vegetarian Times. She is currently writing two cookbooks: Seashore Suppers - Edible Reading from the Barefoot Bookclubs, and Cooking, Conversation, and Conviviality: A Year of Slow Eating.  She lives in Kitty Hawk, North Carolina.

Anne has recently appeared on various television shows in the D.C. area, participated at the National Press Club book fair, and has had numerous book signings including Barnes and Noble and our very own Duck's Cottage Bookstore.

Chef Christine Zambito

Cooking with Outer Banks Seafood

Hors D'oeuvres & Wine Tasting Demonstration

Friday, March 7 , 2008

Time: 5:30pm-7:00pm

Location: The Lifesaving Station Restaurant & Swan Bar at The Sanderling, 1461 Duck Rd, Duck, NC

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Cooking with Outer Banks Seafood Brunch Demonstration

Sunday, March 9, 2008

Time: 9:00am - 11:00am

Location: The Left Bank at The Sanderling, 1461 Duck Rd, Duck, NC

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Christine M. Zambito has served as the Executive Chef of The Sanderling Inn Resort & Spa since August of 2000.  Chef Zambito began her culinary career in New York.  She is a 1990 graduate of the University of Pennsylvania and a 1993 graduate of the Culinary Institute of America in New York.  Her experience includes several years in Washington, DC at Kinkead's and Pesce restaurants.  Chef Zambito spent four years as the Chef de Cuisine at The Kitchen at the Powhatan Plantation in Williamsburg, VA.

Since joining The Sanderling in 2000 Chef Zambito has assisted in the design, building and opening of The Sanderling's formal restaurant The Left Bank that opened in May of 2002 and the Pine Island Diner that opened in May of 2003.  Chef Zambito oversees the daily operations of The Sanderling's restaurants - The Lifesaving Station, and The Left Bank: Room Service and Banquets.  The Lifesaving Station is a full service restaurant serving breakfast, lunch and dinner featuring contemporary American Cuisine and fresh local seafood.  The Left Bank serves French inspired contemporary cuisine.  Chef Zambito frequently holds demonstration style cooking classes at The Left Bank at The Sanderling.

Chef de Cuisine Joel Sardinha

Seven Course Chef's Tasting Menu

Thursday, March 6, 2008 - Purchase Tickets

Friday, March 7 , 2008 - Purchase Tickets

Saturday, March 8, 2008 - Purchase Tickets

Time: 5:30pm-9:00pm

Location: The Left Bank at The Sanderling, 1461 Duck Rd, Duck, NC

Cooking with Outer Banks Seafood Entrees & Paired Wines

Saturday, March 8, 2008 - Purchase Tickets

Time:10:00am - 1:00pm

Location: The Left Bank at The Sanderling, 1461 Duck Rd, Duck, NC

Joel moved to Naples Florida where he refined his culinary skills on 5th Avenue South to become the Executive Chef of Bistro 821.  Joel developed a distinctive style that fused Asian, European and domestic flavors fueling his love, passion, and propensity for the unusual.  It was there that he fine tuned his skill for flavor profiling allowing him to master the art of pairing food with the distinctive characteristics of wine.  After Bistro 821, Joel ventured out to create Sardinha's a metropolitan, upscale Mediterranean Grill.  At Sardinha's Joel focused his 'global fusion' philosophy to create some intriguing, innovative dishes blending challenges involved in running a multi-unit establishment and never forgetting that passion is the key ingredient in any dish and in the end you should never forget your origins and the people who helped you get you where you are today.