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Submitted by Makenzi Henderson on Mon, 02/10/2014 - 11:36pm.READ MORE:
The fifth night was between two chefs, one from Circa 81 in Morehead City, and the other from the Cape Fear Country Club in Wilmington. They had to use Cheshire pork by Heritage Farms and three types of mustard from Lusty Monk Mustard in three dishes each. It all came down to the dessert. Full story...
Submitted by WWAY on Wed, 04/24/2013 - 7:55am.READ MORE:
Submitted by WWAY on Mon, 01/28/2013 - 3:03pm.READ MORE:
The 2013 "Got To Be NC" Competition Dining Series has announced the sixteen chefs chosen to compete in the preliminary rounds of Fire on the Dock, which kick off Feb. 18. Full story...
Submitted by WWAY on Mon, 03/28/2011 - 10:30am.READ MORE: