Stories in "Featured Columns"
The Pok’s Art menu is a sampling of Asian Fusion cooking. Vietnamese, Thai, Korean as well as Hawaiian and Japanese food styles are at play, maintaining balance among the flavorings of savory, salt, sour and sweet.
The annual event is not a race, but a fun run, even though the fast cats battle it out for first place and a hand-carved Outer Banks driftwood Santa Claus donated by the Bobbie Shop of Nags Head.
The weathered but quaint Beacon Motor Lodge has been sold to a Virginia Beach company, leaving local residents and loyal customers uncertain of what will become of the seaside inn at milepost 8.5.
Bûche de Noël, or Yule log, is a filled and rolled sponge cake, frosted rustically with a chocolate buttercream to look like tree bark, decorated with meringue “mushrooms” and surrounded with a wispy veil of spun sugar.
Jimmy Ngeonjuklin, owner, chef and chief spokesman for the Thai Room in Kill Devil Hills for 30 years, is living the American dream. “I tell people all the time this is the best country in the world,” he says.
Deborah Walters hopes to raise enough money to add two grade levels to a Guatemala City school operated by Safe Passage, which provides education and social services to impoverished children and their families.
The First Flight Society and the National Park Service will continue the tradition of honoring the accomplishments of Wilbur and Orville Wright at the 111st anniversary celebration of the first heavier-than-air powered flight.
The Outer Banks has its own new holiday event, Frostivus, with the aim of becoming an annual event where adults and children can raise funds for a local charity while "Chillin' with Santa."
Over the years, Southern Shores citizens have usually managed to find ways to get things percolating. If it's not a clash over the town manager, it's infighting over the fire department.
After extensive fire damage in April, reconstruction of the Super Wings in the heart of Duck is under way, and its owner says he plans to design the exterior to blend in better with the town’s small-town look.
The Hawthornes’ Thanksgiving dinner is an ongoing feast. There’s a beautiful, bronzed turkey, of course, and a clove-studded ham with pineapple and maraschino cherries and a brown sugar/honey glaze. Then there are the desserts.
Truly a family business, Cosimo and sons, “Sonny” Girolamo Santino and “Vinny” Vincenzo Antonio, keep the kitchen bustling, while Josephine herself runs the wait staff and front of the house.