A lifelong Outer Banker and graduate of Manteo High School on Roanoke Island, Lee is a graduate of the Culinary Institute of America in Hyde Park, NY, and served as a culinary apprentice instructor at the Trellis Restaurant in Williamsburg, VA.

As an experienced fisherman and Roanoke Island native, Chef …

This recipe is versatile and works well with a lot of seafood dishes as well as Pork or Chicken. Simply sear your desired protein and present with the Succotash. A broth associated with your meat item may be used instead of the corn stock, cooked down with the corn stock, …

Donny King has been cooking in the Hampton Roads area since 1989. A Summer job quickly turned into a full year round occupation. His culinary career got its first jump start when he became Sous Chef of Five-01 City Grill upon its opening in 1992.

In ’96, Donny moved to …

1/4 cup corn oil
2 tsp. grated fresh ginger
1 lb. Sushi grade raw Tuna
1/4 cup finely chopped cilantro
1 tsp. minced jalapeno pepper
1.5 tsp. wasabi powder
1 tsp. seasame seeds
1 Tbls. chopped scallions
1.5 Tbls. lemon juice
Sea salt and fresh ground pepper to taste…

4 lbs. fresh Rockfish,
diced in small pieces
6 large Limes, juiced
1 large Lemon, juiced
1 small white onion, chopped
1 cucumber, seeded and chopped
1 red pepper, chopped
1 large ripe tomato, chopped
2 jalapeno peppers, chopped finely
1/2 cup corn
1 bunch Cilantro, chopped
2 cloves …

Formerly the Executive Chef at the Outer Banks Brewing Station, Chef “Pok”, as he’s known to everyone on the beach, has been an icon in the OBX restaurant scene since coming to the beach as a child from Bangkok, Thailand to work in his uncle’s famous KDH restaurant, the Thai …

1 cup chopped celery
1 cup diced onion
1 cup white vinegar
1 oz. capers
½ Tbsp. fresh minced garlic
4 cups mayo
4 Tbsp. whole grain mustard
½ Tbsp. kosher salt
½ Tbsp. fresh ground black pepper
1 tsp. cayenne pepper
¼ tsp. cumin
¼ tsp. coriander


Since your making the Blackening Spice , why not make a full batch and share with friends…

Blackening Spice Ingredients:
7 oz Kosher Salt
12 oz Paprika
5 tbsp Dried Thyme leaves
5 tbsp Ground Black pepper
5 tbsp Granulated Garlic
2 1/2 tbsp Cayenne Pepper
2 1/2 tbsp White …

Mark Ballog began working in Outer Banks Restaurants as a college student in 1991. Upon Graduation from Indiana University of Pennsylvania, he chose to move to the beach permanently and call the Outer Banks Home. He spent many years working at the Red Drum Taphouse and Quagimires (RIP), as well …