Skip to content
Vendors are preparing for the 45th annual Oyster Festival, which opens to the public Saturday, Oct. 17, and runs through Sunday, Oct. 18.
A veritable cornucopia of fall food and drink events taking place in and around Wilmington.
Local pastry chef Charmaine Devine secured two major victories at the 10th annual North Carolina Restaurant and Lodging Association (NCRLA) Chef Showdown on Wednesday night in Durham.
On Saturday, November 7 (4-8 p.m.), Fall Feast will offer a number of dishes from about a dozen of the Port City’s top chefs, along with beer, wine and live music.
Local grocery shoppers have a chance to experience an annual culinary tradition this weekend as Harris Teeter hosts a Hatch Chile roasting event at its Riverlights location.
A new flavor of restaurant is coming to an area near Wrightsville Beach. And the owners and the building will be quite familiar.
Part 6 of Hot Dog Road Trip features new restaurants and fan favorites from the 1970s.
The new spring issue of Edible Port City is now available for free pick-up around the Wilmington area.
More than 650 employees sorted produce, built senior nourishment boxes and worked in community gardens
Nate Fabian of Spirits and Solutions showed how to prepare mock-aritas and alcohol-free hot toddies at the WECT studio.
Extended Forecast
A quick rundown of dinner specials around Wilmington for New Year's Eve.
Connor MacNair of NC Oyster Company shared oyster preparation tips for the holidays during a visit to Cape Fear Kitchen, emphasizing the importance of sourcing fresh oysters directly from providers.
Whether you’re hosting Christmas morning breakfast or looking for the perfect addition to your holiday dinner table, these biscuits will become a cherished part of your family traditions.
Jessica Williams, owner of Hercuterie, joined WECT in the studio to share techniques for assembling festive charcuterie wreaths.
Paloma's at LELA offers an eclectic blend of Mexican and Baja California-inspired flavors in the heart of Wilmington.
Wilmington’s Pinpoint Restaurant stopped by the WECT Kitchen to share a simple Egg Nog recipe, with a twist.
Chef Gwen shares her recipe for a fun, and easy Christmas treat...Rice Krispies Bites!
Mark your calendar for a number of great food and drink events taking place over the coming weeks.
Whip together some incredible loaded baked beans, right on your grill with this latest edition of Backyard BBQ.
In this edition of Cape Fear Cooking, here’s how to make a refreshing Hwachae for the summer.
Jones shared some tips to make the best chocolate chip cookies at home.
This edition of Backyard BBQ features WECT’s Bill Murray and Jon Barber from Wilmington Grill, as they prepare grilled Chili Lime Salmon.
This edition of Backyard BBQ features WECT’s Gabe Ross and Jon Barber from Wilmington Grill, as they prepare grilled stuffed peppers.
This edition of Backyard BBQ features WECT’s Gabe Ross and Jon Barber from Wilmington Grill, as they prepare Steak and Mushroom Packets.
This edition of Backyard BBQ features WECT’s Gabe Ross and Jon Barber from Wilmington Grill, as they prepare Grilled Chicken Bruschetta.
A simple acre of land is making a difference in the lives of hundreds of people in southeastern North Carolina.
This edition of Backyard BBQ features WECT’s Bill Murray and Jon Barber from Wilmington Grill, as they prepare marinated Red Drum in banana leaves.
This edition of Backyard BBQ features WECT’s Bill Murray and Jon Barber from Wilmington Grill, as they prepare cauliflower steak with vegetables.
Mark Bloomquist with Blue Shark Vodka and Sarah Fried with G Prime Steak & Cellar visited the WECT studio to show how to make a Wrightsville Crush cocktail.
This edition of Backyard BBQ features WECT’s Bill Murray and Jon Barber from Wilmington Grill, as they prepare stuffed flank steak.
This edition of Backyard BBQ features WECT’s Gabe Ross and Jon Barber from Wilmington Grill, as they prepare spatchcocked chicken.
Create a simple peach chutney that's perfect for any summer occasion, even Father's Day.
Eileen Duffy, the publisher and editor of Edible Port City, visited the WECT studio to talk about what’s in the eighth edition of the magazine.
This edition of Backyard BBQ features WECT’s Gabe Ross and Wilmington Grill’s Jon Barber making grilled doughnuts.
This edition of Backyard BBQ features WECT’s Bill Murray and Wilmington Grill’s Jon Barber making Breakfast sausage tacos.
This edition of Backyard BBQ features WECT’s Bill Murray and Wilmington Grill’s Jon Barber making a Boston Butt on the grill.
Machine Gun Band, Southern Trouble and Jack Jack 180 are set to be a part of this summer’s WECT Sounds of Summer Concert Series.
The building that once housed Sweet n Savory has been taken over and will become a new breakfast and lunch restaurant
Benny's Big Time Pizzeria delivered big time flavor at its FEAST Experience.
The annual "Cape Fear Craft Beer Week" gets started on March 21 with a slate of events for beer lovers.
Musket fire, demonstrations and reflective ceremonies are part of a weekend of events marking the 249th anniversary of a battle that became one of the turning points of the American Revolution.
Salita Pizza, a small location that packs big flavor in Wilmington's Cargo District.
Here are some non-alcoholic drink ideas to whip up a quality mocktail at home for New Year’s.
A shortlist of the best burgers, seafood, and meals in 2024 from across Southeastern North Carolina.
Here are some alcoholic and non-alcoholic ideas to whip up a quality cocktail at home for New Year’s
Looking for an easy and delicious appetizer to serve family and friends for any occasion? Try this recipe, courtesy of Lois Potratz!
Looking for an easy and delicious appetizer to serve family and friends for any occasion? Try this recipe, courtesy of Lois Potratz!
You can make an essential Christmas breakfast with an elegant stuffed French toast with pomegranate maple syrup!