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Low Country Boil Outdoor Culinary Experience
with red potatoes, new potatoes, andouille sausage, corn on the cob, fresh Hatteras muscles & shrimp brought in day of and seasoned with onions, Old Bay, and lemons
Hatteras Oysters on the half shell with a bloody Mary compound butter on them with a light torch
Pickled Accoutrements:
blueberries and red onion, okra, bread and butternut pickles, squash, spicy pickles, onions, banana peppers
Tabasco pickled red onions
Hot sauce and saltine crackers
Served traditional All You Can Eat.
Presented by Chef Brian DePaulis
Seafood by Pepperfish