{"id":9826,"date":"2017-06-28T06:44:48","date_gmt":"2017-06-28T10:44:48","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/currents\/?p=9826"},"modified":"2024-05-02T15:19:09","modified_gmt":"2024-05-02T19:19:09","slug":"local-dish-live-from-the-coast-of-north-carolina","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/currents\/2017\/06\/local-dish-live-from-the-coast-of-north-carolina\/","title":{"rendered":"Local Dish: Live from the Coast of North Carolina"},"content":{"rendered":"

Updated July 27, 2017 to include links to weekly recipe and Local Dish segment. Each week in July, links will be updated to reflect the release of a new recipe.\u00a0<\/em><\/p>\n

ABOVE: While filming in Brunswick County, Lisa Prince and Brian Shrader (center photo) were awake early enough to see the beginning of sunrise (left photo) and the end of moon set (right photo). Photos courtesy Lisa Prince.<\/em><\/p>\n

By LISA PRINCE<\/h3>\n

How about a trip to the North Carolina coast? Yes, summer is here and that means fun in the sun, along with delicious North Carolina seafood! Our coastline is brimming with tasty treats, so my WRAL<\/a> co-host Brian Shrader and I took Local Dish<\/em> on the road to talk to a few experts in Brunswick County.<\/p>\n

Working with Brian for the morning news means getting up at 3:30 a.m. Yes, I said a.m.<\/p>\n

It was still dark when we started filming, but what an amazing view on the beach. Looking down the sand, to my right was the moon still hanging in the sky and to my left was the start of sunrise. That was worth it!<\/p>\n

\"Seafood

This seafood pasta salad uses local shrimp and crabmeat. Photo courtesy Lisa Prince.<\/p><\/div>\n

Now that the scene is set, here is a sample of the morning menu that was live from the coast a few weeks ago. It was still a little chilly for North Carolina in June.<\/p>\n

First up, Jonathan Thurman, owner of Causeway Gourmet and Jinks Creek Waterfront Grille, talked about sustainable local seafood<\/a> at Ocean Isle Beach.<\/p>\n

Next, we asked Shaun Busker, the chef at Jinks Creek, for tips<\/a> to find fresh seafood and how sourcing locally allows him to tap into his creativity on the menu.<\/p>\n

Of course, Brian and I had to join in the fun and bring you a simple seafood pasta recipe<\/a> that is full of flavor.<\/p>\n

In July, Local Dish<\/em> will be featuring recipes using fresh North Carolina seafood. Here is what you can look forward to:<\/p>\n