The fifth annual Wilmington Wine & Food Festival was held last week, with events at area restaurants and the Bellamy Mansion Museum. About 1,200 people attended throughout the weekend, according to festival organizer Chrissy Absi-Bonney.
 
The award for best savory dish, as determined by a panel of judges, went to chef Scott Surratt of Ceviche’s, who joined the team at Ceviche’s just over a month ago. His winning dish was a lionfish ceviche with lemon, lime and ginger-infused coconut milk.
 
The runner-up for best savory dish went to chef Bud Taylor of The Bistro at Topsail for shrimp with roasted sunchokes, asparagus, baby greens, North Carolina country ham and a spring onion pistou.
 
The best sweet dish was awarded to chef Lydia Clopton of PinPoint for a matcha pavlova (pictured below) with strawberries, citron, rhubarb and white chocolate cream.
 
This year’s People’s Choice Award went to chef Brent Poteat of 22 North for a Cajun smoked beef brisket with debris sauce, accompanied by creamy cheese grits and a molasses pecan sticky bun.
 
Winning wines included Bouchard Bourgogne Chardonnay for best old world white, Scotto Sangiovese Rose for best new world white, Carteresses Cotes du Rhone for best old world red and Alchemist Pinot noir for best new world red.
 
Derrick Cook of KGB held his rank as the four-time champion mixologist at Friday’s Bourbon and BBQ cocktail party with his H&H Hazel 63 Rum “One Trick Pony,” and Waterline Brewery took home the best brewery award.
 
New to the festival this year was the JennAir demo kitchen, where chef Matthew Register of Southern Smoke BBQ in Garland prepared his famous North Carolina pork belly and sweet potato hash and chef Bud Taylor of The Bistro at Topsail prepared his bistro shrimp and grits. 
 
“We are so thrilled with the turnout this year,” Absi-Bonney said. “From wine, spirits and beers, vendors to the restaurants, the level of quality and generosity was tremendous. We’re proud to be hosting this significant event each year and putting Wilmington on the national culinary map.”

This version updates Chrissy Absi-Bonney's title.
 
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