The Couiiir^ eiTib
of the Crystal Coast
...wherefriends connect
By Bill Knecht
I hope everyone had a safe and happy Thanksgiving. We should all be thankful
that we had the right to express our opinion and vote for the candidates of our
choice in the recent elections. Now that we have done that, I hope that as a
community and nation we can put all of the negativity behind us and work with our
elected officials for the common good of all. Let us not forget the ultimate sacrifice
that those before us gave to our great nation so that we still have the freedom to
speak and vote our conscience.
The town of Pine Knoll Shores and the club were well represented at the
Morehead City Veterans parade on November 5. On behalf of the club, I wish to
thank the Pine Knoll Shores Garden Club for their sponsorship, in cooperation with
the town and the National Garden Clubs, Inc., of the Blue Star Memorial marker
erected at the corner of Pine Knoll Boulevard and Highway 58 as a tribute to not
only our Pine Knoll Shores veterans, but to all veterans, past, present and future.
At the dedication ceremony on November 9, many veterans living in town were
honored. The club thanks and salutes all who helped with or participated in the
dedication ceremony. It is truly a privilege and honor to live in Pine Knoll Shores.
Under the leadership of Chris Baile, USPTA Head Tennis Pro, we had a
successful 7th annual Pro-Am tennis tournament at the club in October. There
were over 45 participants and eight teaching pros from around the state for the
teaching clinic and tournament. The ladies’ amateur champion was Chris Sherman
and the rrfen’s amateur champion was Ken Wilkins.
Congratulations to Lee Sullivan and Susan Thomas, respectively, for being the
Ladies’ 2016 LGA 9-hole and 18-hole champions. A special recognition goes to
Susan Thomas for being an eight-time champion. Congratulations to Susan Griffin
for winning the 2016 CCCC North Carolina Women’s Golf Association State Play
Day Tournament. Lastly, congratulations to Roy Martin for his hole-in-one on #15
green on October 19.
If you are still looking for a place to hold your holiday party, the club has a few
remaining dates available. For more information, please contact Assistant Manager
and Director of Sales Barb Costanza at 726-1034, ext. 16.
Our last open house in 2016 for prospective new members is on December 9
from 5 to 6 p.m. Complimentary hors d’oeuvres and beverages are served. Bring a
friend and come see what the club has to offer.
From all of us at The Country Club of the Crystal Coast, thank you for your
support in 2016. Enjoy the holiday season, have a happy New Year’s Eve celebration
and, most importantly, don’t drink and drive for your safety and the safety of others.
We are looking forward to seeing you at the club, where friends connect.
N G
At this point, the tourists have clearly
returned home until spring. Part-time
residents have essentially done the same.
Lines of patrons at restaurants have
disappeared for several months, so it is
time for full timers here on the Crystal
Coast to eat out more often.
Among the eateries well worth a visit,
even more than one visit, is Caribsea, a
relatively new restaurant located in Emerald Isle. Caribsea offers patrons what
is justly described as “upscale modern coastal cuisine” that is “prepared with
Southern flair.” The restaurant serves both lunch and dinner, with interesting menu
preparations that are often unique to itself.
The lunch menu is both compact and inviting. Entrees are typically sandwiches,
some with familiar names that are prepared in inventive ways. The Caribsea
Burger, for example, is a grilled ground steak and pork combination, topped with
gruyere, mozzarella or smoked Gouda cheese according to the patron’s choice, and
accompanied by caramelized onions, Roma tomatoes, butter greens and roasted
garlic aioli, served on a brioche roll. The Gourmet Grilled Cheese Sandwich is
certainly not typical of the genre, bringing together brie and mozzarella cheeses
with heirloom tomatoes, fresh basil, an orange reduction and roasted garlic aioli.
Grilled chicken may be added to make this sandwich even more substantial. The
Ultimate Cuban Sandwich centers on pork shoulder meat and joins it with gruyere
cheese, “Cuban Dijon mayo” and dill pickles. These and other sandwiches on the
luncheon menu are served with a choice of confit potatoes, pickled slaw or a side
dish specific to the day, and customarily cost between $8 and $ 15.
Also available are a few salads, which include an arugula and beet salad (with
chevre and roasted pistachios); a grilled green tomato salad, combining the green
tomatoes with caramelized shallots and “brulee” gorgonzola cheese in an arugula
pesto vinaigrette; and a simple salad with gorgonzola cheese, to which grilled
chicken or pan-seared scallops may be added for an additional charge of $4 or $8,
respectively. Salads are priced at either $6 or $8.
The core dinner menu at Caribsea is organized into three categories: fish, prime
and raw. The creative fish options, often available as either small plates or large
plates, include crab cakes, shrimp and grits, and pan-seared scallops. The Caribbean
Crab Cakes are plated with mixed field greens in a lime-mustard beurre Wane and
orange vinaigrette. The Charleston Shrimp and Grits blends North Carohna shrimp
with rice, house-cured bacon, and cremini and shiitake mushrooms. Pan-Seared
Scallops are served with Sea Island pea cakes, spicy tomato fume, creme fraiche and
bacon-onion confit. Small plate versions of these entrees range in cost from $12 to
$15, while large plates range from $26 to $32.
Prime, or meat, items on the dinner menu number three; pork belly, duck and
Delmonico steak. The pork belly is “pastrami cured” and presented with “quick
pickled slaw” that is composed of baby carrots, fennel and kohlrabi. The duck breast
is plated with corn-pancetta succotash and summer grape compote. The Delmonico
steak, prime aged and certified Angus beef, is bathed with a mustard seed demi-
glace, and then served with roasted baby carrots, grilled spring onions and Yukon
Gold potato confit. Small plate versions of some of these meat dishes are available
and priced at $15, while large plates are priced between $26 and $45.
The most interesting raw possibility on the menu is beef carpaccio—thinly
shaved raw beef accompanied by fried capers and compressed baby heirloom
tomatoes. It costs $12.
Beyond the choices in these three core categories, Caribsea offers patrons both
salads and charcuterie on its bill of fare. Most interesting among the “Green”
items is the Heirloom Tomato Salad, which brings together compressed heirloom
tomatoes and house ricotta cheese with basil pesto. The three salad options on the
dinner menu are all described as small, and are priced at either $9 or $10.
More enticing possibilities on the dinner menu are listed under Charcuteries and
Specialties. The baked oysters, for instance, feature six oysters with green tabasco
butter, crispy pork and braised collards in a bechamel sauce. The Bone Marrow
entry comes with parsley and koWrabi salad, summer berry conserve and crostini.
Naturally, also available under this heading is a Charcuterie Board, beckoning the
customer with pate, cheese, jams, various meats and flatbread to enjoy. These and
the additional options in this category cost between $6 and $23.
Diners will also happily find a wide choice of specialty cocktails, beers and wines
to drink singly or to complement their meals. They may be enjoyed at the dining
table, the indoor bar or in the outdoor Torpedo Lounge atop the building.
Caribsea is located at 8921 Crew Drive in Emerald Isle. The restaurant is open
every day, serving lunch from 11 a.m. until 2 p.m., and dinner from 5 p.m. until
10 p.m. 'The website is caribsearestaurant.com, and reservations may be made by
calling 424-8400.
B
The Shoreline i December 2016