Kathryn’s love for food and cooking first began in her Fisher Price kitchen as a child and continued as she grew. In 2001, her dream of becoming a chef became a reality when she graduated from the Culinary Institute of America, Hyde Park, NY.

In 2001, Kathryn was hired as …

1/2 lb Yellow onion, shredded
4 sticks Celery, shredded
1/8 Cup Garlic, chopped
4 oz. Butter

Shred the vegetables with a grater or mandolin. A food processor could also be used with the proper attachment.
In a medium stock pot melt butter and add the vegetables. Cook on medium …

Alfredo Landazuri was born in Lima-Peru, and graduated from Cenfotur Institute. He relocated to the Outer Banks in 2001 starting his culinary career at Lone Cedar Café – Nags Head NC.

After extensive training, Alfredo became part of the original Striper’s Bar and Grille in Manteo in 2005 where he …

8 uncooked Shrimp-peeled and tails removed
olive oil
1/4 cup heavy cream
1 Tbls. tomato puree
1/2 tsp. Cajun seasoning
1 Tbls. Pico degillo
1 Tbls. bacon crumbles

Redneck Risotto
1 1/4 cup Stone ground grits
3 3/4 Cup chicken stock
4 TBS butter
2 TBS fajita seasoning…

At an early age, Wes Stepp, fell in love with the art of cooking. He credits his passion to growing up in his mother’s kitchen and being involved in the daily preparation of family meals.

Chef Wes strongly believes in using the freshest, local ingredients available, as well as serving …

6 oz. Whole Butter
6 oz. Flour
1 Qt. Chicken Stock
1 ½ Qt. Fish Stock
1 Qt. Milk
1 ½ cups Heavy Cream
1 ½ TBsp White Pepper
2 Tbsp. Salt
2 Tbsp. Worcestershire
8 oz. Chopped Pimento
1 Cup Dry Sherry
1 ½ lb. backfin crabmeat

To …

2 Tbsp. Olive Oil
2, 8 oz. Scallops, remove foot (shed size=1 oz. per scallop)
3 Tbsp. Bayou Spice
2 Tomatoes, roughly chopped, seedless, skinless
½ Cup Scallions, chopped
3 Tbsp. Butter
½ Cup Beer, Bud (Chef Lee’s favorite)
4 Servings of cooked angel hair pasta

1. Heat olive …