Easter celebrations began at Blockade Runner Beach Resort in Wrightsville Beach in 1964, according to Mary Baggett, co-owner and operator.
The only hiatus was in 1984, when the hotel closed, repairing damages sustained from Hurricane Diana. Baggett said the resort will continue the Easter buffet tradition this year, although by pick-up only.
“I’ll miss seeing the children, families and friends dressed up for the holiday – the whimsical décor, the Easter egg hunts, and the excitement of hugs and pictures with Peter Cottontail,” Baggett said in a news release. “However, during these challenging times and on this weekend of spiritual renewal, I’m happy we can provide our traditional Easter feast to our loyal customers in their homes.”
Baggett said the Blockade Runner is taking special precautions by checking the body temperatures of staff members upon arrival each day. The culinary team is required to wear latex gloves and masks and to maintain social distancing of 6 to 8 feet, according to Baggett.
The Blockade Runner's Easter feast will be available Saturday, from 3 p.m. to 7 p.m., and Sunday from 10 a.m. to 2 p.m. Reservations should be placed by noon Friday to assure availability. Call 256-7100 for assistance.
The following are some other examples of the restaurants offering Easter meals:
South Beach Grill,
100 S. Lumina Ave., in Wrightsville Beach will be offering an Easter Supper of Cheshire Farms honey mustard-glazed ham, deviled eggs with pickled North Carolina shrimp, fennel and smoked paprika, chilled Southern cucumber salad, crispy sweet potato wedges, Low Country pasta and vegetable salad, buttermilk biscuits and banana pudding.
Fifty percent of all sales will be donated to the four houses of worship on Wrightsville Beach, in hopes of helping them recoup some of the monies they have lost in recent weeks due to the cancellation of services.
”We are very blessed to have such community support and this is one way we can give back,” said owner John Andrews.
Orders must be placed by noon Thursday for contact-free, curbside pick-up. Pricing is $49 for two, $98 for four and $140 for six people. Call 256-4646 to order.
5104 South College Rd., is offering a $60 dinner for four
featuring a choice of entree and three sides. Entrees include citrus-glazed ham, baby back ribs and smoked brisket, with side items such as mashed potatoes, broccoli casserole, sweet potato casserole, glazed carrots, pasta salad, house salad and coconut crème brulee. Orders must be placed by noon Thursday for curbside pick-up from 11 a.m. to 2 p.m. on Easter Sunday.
Cast Iron Kitchen,
8024 Market St., is offering a choice of two meals: Parmesan breadcrumb-crusted salmon with brown butter, smoked tomato-basil risotto and haricot verts or roasted leg of lamb with a fennel orange glaze and parsley pesto, roasted parsnips and broccolini and butter baked potatoes. Pricing is $38 for two, but meals can be ordered for as many as you wish. Orders must be placed by Wednesday at 4 p.m.; call 409-1443.
8262 Market St., is offering a $50 family-style Easter dinner for four, with a choice of salad, vegetable, starch, entree and dessert. The full menu is available on its Facebook page
and orders must be placed by Thursday for pick-up on Easter Sunday from 11 a.m. to 5 p.m.
1206 N. Lake Park Blvd, in Carolina Beach is offering family-style meals with entree choices such as honey-glazed ham, prime rib, seafood lasagna and surf and turf, with plenty of sides to choose from as well as several desserts. All items are priced per person and the full menu is available online
. Orders must be placed by 2 p.m. Thursday by calling 458-7761.
Chef Jeffrey Porter of Port City Pop-Ups
is offering several Easter meals from brunch to a high-end dinner, with family-style and per-person pricing. The full menu is available online
Pine Valley Market
is also offering Easter meals for curbside pickup. See the market's website
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