Events

The kick off event at Day at the Docks begins at the Civic Center at 4 p.m

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.

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, click here.

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 the website.

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.  Click here to see the article on page 30.   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 Ketch 55 website 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.