You think you know a thing, until you really get to know a thing. I’ve cooked for more than 20 years professionally and thought I knew a little about olive oil. But several weeks ago I had the opportunity to attend the olive harvest at @corto_olive in Lodi and my mind was blown. I’ve always been of the opinion that everything culinary, especially olive oil, is just better in Europe. But my time with the corto folks proved otherwise. These smart people have taken a centuries old process and improved upon it. Believe it or not, the freshest, tastiest most vibrant olive oil you can buy is available right here, grown and harvested and pressed domestically in California. Thanks again for a wonderful trip, @corto_olive. And for those of you who aren’t so lucky to find yourself in their olive grove, go get yourself some quality oil at corto-olive.com. Photos by @thegrowingseasons
You think you know a thing, until you really get to know a thing. I’ve cooked for more than 20 years professionally and thought I knew a little about olive oil. But several weeks ago I had the opportunity to attend the olive harvest at @corto_olive in Lodi and my mind was blown. I’ve always been of the opinion that everything culinary, especially olive oil, is just better in Europe. But my time with the corto folks proved otherwise. These smart people have taken a centuries old process and improved upon it. Believe it or not, the freshest, tastiest most vibrant olive oil you can buy is available right here, grown and harvested and pressed domestically in California. Thanks again for a wonderful trip, @corto_olive. And for those of you who aren’t so lucky to find yourself in their olive grove, go get yourself some quality oil at corto-olive.com. Photos by @thegrowingseasons
You think you know a thing, until you really get to know a thing. I’ve cooked for more than 20 years professionally and thought I knew a little about olive oil. But several weeks ago I had the opportunity to attend the olive harvest at @corto_olive in Lodi and my mind was blown. I’ve always been of the opinion that everything culinary, especially olive oil, is just better in Europe. But my time with the corto folks proved otherwise. These smart people have taken a centuries old process and improved upon it. Believe it or not, the freshest, tastiest most vibrant olive oil you can buy is available right here, grown and harvested and pressed domestically in California. Thanks again for a wonderful trip, @corto_olive. And for those of you who aren’t so lucky to find yourself in their olive grove, go get yourself some quality oil at corto-olive.com. Photos by @thegrowingseasons
You think you know a thing, until you really get to know a thing. I’ve cooked for more than 20 years professionally and thought I knew a little about olive oil. But several weeks ago I had the opportunity to attend the olive harvest at @corto_olive in Lodi and my mind was blown. I’ve always been of the opinion that everything culinary, especially olive oil, is just better in Europe. But my time with the corto folks proved otherwise. These smart people have taken a centuries old process and improved upon it. Believe it or not, the freshest, tastiest most vibrant olive oil you can buy is available right here, grown and harvested and pressed domestically in California. Thanks again for a wonderful trip, @corto_olive. And for those of you who aren’t so lucky to find yourself in their olive grove, go get yourself some quality oil at corto-olive.com. Photos by @thegrowingseasons
My newest baby @theodosiarestaurant is hiring for all positions. Send your resume to [email protected]. @sanderlingresort
Cooks, come work with @lilbabiethings and me at the Outer Banks this summer. You can see the sunset from your station, y’all. DM me serious inquiries only, pretty please. @theodosiarestaurant @sanderlingresort
North Carolina’s own, the award-winning chef and @nytimes best-selling author, Vivian Howard (@chefandthef) will introduce her latest culinary concept, Theodosia (@theodosiarestaurant), at The Sanderling this summer. Every aspect of this new dining destination will draw inspiration from the culture and history of the Outer Banks and connect diners to a unique place and time. Give @theodosiarestaurant a follow and get to know them before they open their doors.
North Carolina’s own, the award-winning chef and @nytimes best-selling author, Vivian Howard (@chefandthef) will introduce her latest culinary concept, Theodosia (@theodosiarestaurant), at The Sanderling this summer. Every aspect of this new dining destination will draw inspiration from the culture and history of the Outer Banks and connect diners to a unique place and time. Give @theodosiarestaurant a follow and get to know them before they open their doors.
North Carolina’s own, the award-winning chef and @nytimes best-selling author, Vivian Howard (@chefandthef) will introduce her latest culinary concept, Theodosia (@theodosiarestaurant), at The Sanderling this summer. Every aspect of this new dining destination will draw inspiration from the culture and history of the Outer Banks and connect diners to a unique place and time. Give @theodosiarestaurant a follow and get to know them before they open their doors.
The stakes are high this week, and the lovely folks @todayshow have called in this southern gal to spread some last-minute wisdom. Tune in tomorrow during the 8am hour and see if I can work a little brown pepper into the segment. Totally not looking at you, @craigmelvinnbc. In the meantime, hop over to @cherrybombe podcast. @kerrybombe and I come out against face tallow, and other crimes of fat. Thanks so much for having me, Kerry! I love being a part of the Bombe squad. And lastly, I’ll be on the annual thanksgiving episode of @splendidtable. I’m a big fan, and it’s an honor to be on this episode in particular with @ciaosamin, @kcrwevanq, @yossyarefi and of course @francis_lam. See y’all out there!
The stakes are high this week, and the lovely folks @todayshow have called in this southern gal to spread some last-minute wisdom. Tune in tomorrow during the 8am hour and see if I can work a little brown pepper into the segment. Totally not looking at you, @craigmelvinnbc. In the meantime, hop over to @cherrybombe podcast. @kerrybombe and I come out against face tallow, and other crimes of fat. Thanks so much for having me, Kerry! I love being a part of the Bombe squad. And lastly, I’ll be on the annual thanksgiving episode of @splendidtable. I’m a big fan, and it’s an honor to be on this episode in particular with @ciaosamin, @kcrwevanq, @yossyarefi and of course @francis_lam. See y’all out there!
The stakes are high this week, and the lovely folks @todayshow have called in this southern gal to spread some last-minute wisdom. Tune in tomorrow during the 8am hour and see if I can work a little brown pepper into the segment. Totally not looking at you, @craigmelvinnbc. In the meantime, hop over to @cherrybombe podcast. @kerrybombe and I come out against face tallow, and other crimes of fat. Thanks so much for having me, Kerry! I love being a part of the Bombe squad. And lastly, I’ll be on the annual thanksgiving episode of @splendidtable. I’m a big fan, and it’s an honor to be on this episode in particular with @ciaosamin, @kcrwevanq, @yossyarefi and of course @francis_lam. See y’all out there!
@tinatootinturnip and I had ourselves a *WEEKEND* at The @sanderlingresort checking in our new baby, @theodosiarestaurant. Have y’all made plans to come see us on the Outer Banks this summer yet?
Planning your Thanksgiving menu? Don’t miss out on a staple. @chefandthef reminds us in Deep Run Roots that while deviled eggs are a little tedious, they have been and continue to be among the most admired of all the South’s hors d’oeuvres. And for good reason.
Planning your Thanksgiving menu? Don’t miss out on a staple. @chefandthef reminds us in Deep Run Roots that while deviled eggs are a little tedious, they have been and continue to be among the most admired of all the South’s hors d’oeuvres. And for good reason.
Planning your Thanksgiving menu? Don’t miss out on a staple. @chefandthef reminds us in Deep Run Roots that while deviled eggs are a little tedious, they have been and continue to be among the most admired of all the South’s hors d’oeuvres. And for good reason.
Planning your Thanksgiving menu? Don’t miss out on a staple. @chefandthef reminds us in Deep Run Roots that while deviled eggs are a little tedious, they have been and continue to be among the most admired of all the South’s hors d’oeuvres. And for good reason.
Back at it today with a fresh crop of weekly specials for y’all. Whatcha waitin’ on? THURSDAY – Steak Night (after 4pm) FRIDAY – Catfish & Chips (all day) SATURDAY – C&F Original Shrimp & Grits™️ (all day) SUNDAY – Personal lasagna meat or porcini bolognese (after 4pm)
Do you, like my son, find the concept of the Southern fruit cake to be ‘sus’? Well, strap in because I’m making the case for fruit cake. Give it a read in the latest edition of @gardenandgun
From countless rejections to a groundbreaking debut—and ultimately, making history as the first cooking show since Julia Child to win a Peabody—Vivian Howard’s journey has been anything but easy. Tune in for an inspiring conversation with the acclaimed chef, restaurateur, author, and television host on this week’s episode of Say Grace—now streaming on all major platforms. Link in bio.
A few weeks ago @jcarolinebarbee and I timed it to stop by the newish concept from @chefandthef and try her casual restaurant for lunch, The Counter @chefandthefarmer We got there just as they opened at noon. There was a small line and you place your order as you enter and then grab a seat somewhere. We went with a window table . I then ordered a cocktail from their small bar on the back wall of the counter. Quite tasty! They team up with local breweries & their beer options may be different for March than what was available in February so don’t trust my video capture on that. Caroline had the salad and I ordered the smash burger (it was thicker than I typically find smash burgers to be but good!)i asked for a side of the blueberry bbq sauce to top it with and 💯 I got their mac and cheese with fried onion straws 😋 if you know me you know I don’t like any toppings in my mac and cheese 😂 believe me when I say I inhaled the fried onions and even put some on my burger. #kinston #welovenc #enc #kinstonnc #chefandthefarmer #burger
@chefandthef has been hard at work making lots of new exciting menu updates at The Counter! You’re sure to find some new favorites like the Creamy Mushroom Toast or Blueberry Barbecue Chicken Sandwich plus some sides that are perfect for warmer weather like our Greek Cucumber Salad or Cabbage and Fennel Slaw. PLUS we have a special new section only available after 5PM – think larger format items perfect for dinner. Come see what’s cooking. Can’t wait to see you!
Acclaimed chef, Emmy-winning TV host, bestselling author, and storyteller @chefandthef brings her passion for regional foodways to the Outer Banks with Theodosia, debuting May 2025 at The Sanderling. Raised in rural NC, Vivian’s love for food is rooted in her family’s agricultural heritage. Honed in top NYC kitchens and celebrated through her PBS shows, books, and @gardenandgun columns, Vivian’s culinary style elevates Eastern NC’s flavors and traditions. At Theodosia, Vivian will craft an elevated dining experience showcasing the Outer Banks’ exceptional seafood and coastal identity, shaped by the region’s stories, people, and ingredients.
Two centuries after Theodosia Burr Alston vanished off our coast, her enigmatic story inspires a new chapter in Outer Banks dining. This May, award-winning chef Vivian Howard (@chefandthef) brings her latest concept, Theodosia, to @sanderlingresort. Overlooking the Currituck Sound, our restaurant will blend innovative Southern cuisine with coastal foodways, drawing inspiration from the rich culture and history of the Outer Banks. Join us Memorial Day weekend as we begin this new journey in Duck.
