To us at the Lone Cedar, food is an event! Lone Cedar Café Outer Banks specials now in season:
We’re catching and serving yellowfin tuna, Spanish mackeral and red drum. Our “just-picked” vegetables include corn, squash and green tomatoes from Edenton, Mattamuskeet sweet onions from Hyde County and sweet potatoes from Sampson County. The blues are running, and it's crabmeat season. Come enjoy our jumbo lump crabcakes--the best pure crabmeat ever!
Please join Lone Cedar Cafe in the fight against breast cancer by participating in the GET PINKED! Campaign sponsored by The Outer Banks Hospital. All net proceeds will remain in Dare County to fund services and equipment for breast cancer prevention, detection and treatment. Lone Cedar Cafe will donate prcoeeds from all PINK t-shirts sold in September. Look for other specials such as PINK drinks or PINK desserts to GET PINKED!
Congratulations!
Lone Cedar's Executive Chef, Bud Gruninger, was selected by the North Carolina Department of Agriculture to represent North Carolina in the 2010 Great Amercian Seafood Cook-Off in New Orleans, Louisiana on August 7! The domestic seafood competition is an event in which competitors prepare and present dishes to be judged primarily on taste, execution of skills and presentation. The guidelines require chefs to prepare, cook and plate their dishes within one hour--start to finish. No pre-chopping, sauces made ahead, or prep work allowed.
Basnight's top kitchen staff, Executive Chef Gruninger, Susan Peele, Sous Chef and Nathan Robinson, Saute Chef, developed menus and recipes to meet the stringent requirements of the competition. They incorporated foods from across North Carolina to showcase the entire state while maintaining the fresh, local foods which define the Lone Cedar Cafe. The competition menus incorporated goat cheese from Oak Moon Farm and Creamery in Mitchell County; corn from Green Leaf Farms in Rocky Hock; proscuitto from Johnson County Hams in Smithfield; grouper cheeks from O'Neal's Sea Harvest in Wanchese; jumbo lump crabmeat from Captain Neill's Company in Tyrrell County; shrimp from Williams Seafood in Swan Quarter; soft crabs, tomatoes, herbs and peppers from our own gardens at the Lone Cedar Cafe and on Roanoke Island. All these fresh ingredients were packed in Chef Gruninger's car--he didn't want to risk airline delays--and he and Chef Robinson headed to New Orleans. Chef Peele stayed in Nags Head to keep the Lone Cedar Cafe running smoothly.
All of us at Basnight's Lone Cedar Cafe are so proud of Bud and Nate. They completed the task wihtin the hour and presented the judges with a delicious trio of tastes--a corn fritter topped with grouper cheeks, a softshell crab stuffed with jumbo lump crabmeat resting on succotash and a fried green tomato topped with goat cheese, shrimp and crisp proscuitto with a tangy pepper jelly sauce.
Bud and Nate represented North Carolina well, and we think their dish was a winner; however, the judges selected Florida as the first place winner of the Great American Seafood Cook-Off.
The Food Network will televise the Great American Seafood Cook-Off . As soon as we know air times we will post them on our website.
Basnight's Lone Cedar Cafe has been awarded the Wine Spectator Award of Excellence! for 2010!
Vicki, Lone Cedar's wine expert, has assembled a spectacular wine cellar to enhance our fresh seafood and all-natural beef.
Congratulations, Vicki!
Brunch is served from 10 AM until 3 PM on Sundays. Dinner begins at 4:30 PM every night.
Ricky and Lucy, Lone Cedar's resident osprey, have returned to their nest just outside our windows. The babies are learning to take care of themselves. Come watch as they fly from the nest to learn about their surroundings and how to catch fish for dinner!
NOW AVAILABLE in the Lone Cedar Café Gift Shop:
Jewelry made from recycled materials, Radko ornaments, items perfect for your beach cottage. New T-shirts for kids! |
