Day at the Docks 2015 kicks off at 4 p.m. Thursday, September 17 with Talk of the Villages: From Local Waters to Your Plate at the Hatteras Village Civic Center.
A dynamic panel of experts will share their personal seafood stories and answer questions about marketplace choices that sustain healthy waters and support local fishing communities. A reception with light hors d’oeuvres will follow the roundtable discussion.
Panelists fisherman Dewey Hemilright, seafood distributors Ryan Speckman and Lin Peterson with Locals Seafood, chef Seth Foutz from Ketch 55 Seafood Grill in Avon, and author Elizabeth Wiegand bring insight shaped by first-hand experiences at different points along the seafood supply chain.
Dewey Hemilright is one of six individuals in the Busch 2015 Class of Heroes. Born in Kitty Hawk, Hemilright fishes out of Wanchese for species like tuna, swordfish, mahi-mahi, croaker and bluefish. He is a dedicated spokesperson for the commercial fishing industry, serving on a federal council and several advisory committees and working with local, state and national advocacy organizations. To watch Dewey in action on his fishing boat, visit https://www.youtube.com/watch?v=ckYH-a9tkDw
Ryan Speckman and Lin Peterson started Locals Seafood in 2010 with a cooler full of Stumpy Point, NC shrimp and a pick-up truck. Speckman and Peterson studied fisheries and wildlife science at NC State University and their love for the coast, the outdoors, and good seafood started early. Locals Seafood is dedicated to delivering the freshest possible seafood from NC fishermen to the Raleigh area. They have come a long way from the truck tailgate, and both are dedicated to sharing their knowledge and passion for NC seafood. To learn more about Locals Seafood, visit http://localsseafood.com/
Seth Foutz is executive chef at Ketch 55 Seafood Grill in Avon. In 2012 and 2014 he created the winning dishes at the Day at the Dock Seafood Throwdown. Foutz was featured in a 2015 Outer Banks Magazine article about cooking with cape shark (page 30, http://bluetoad.com/publication/?i=259627). His philosophy is that a plate of food, whether simple or fancy, should be inventive and use the fresh bounty from the sea and land. Visit http://www.ketch55.com/ for additional information.
Elizabeth Wiegand is the author of two regional cookbooks, The Outer Banks Cookbook and The New Blue Ridge Cookbook, both of which explore the two ends of her native state that she loves so much. She believes that behind every bite of good food is a good story and both cookbooks feature lots of culinary legends and anecdotes about the people who work so hard to bring good food into our kitchens and onto our plates, as well as traditional and contemporary recipes. It’s her mission to showcase the state’s culinary treasures, especially those found along our coast, and to support the local NC fishing community. She serves on the NC Catch board of directors. Visit her website at http://www.elizabethwiegand.com .
Barbara Garrity-Blake and Susan West, co-managers of Coastal Voices, an Outer Banks oral history project, and co-authors of Fish House Opera, a nonfiction account of NC fishing villages, will moderate the discussion.
For more information about Day at the Docks, visit http://dayatthedocks.com