Baked Parm Crisps with Rosemary Sea Salt

Flour tortillas, olive oil, parm cheese and rosemary sea salt are all we need to make this earthy, salty, crispy treat. Make extra- they go fast!

  • Preheat the oven to 350ºF. Stack the tortillas on top of each other, then cut into six equal sized wedges.
  • Place the cut tortillas in a large bowl and drizzle the olive oil over top. Gently toss the tortilla pieces in the oil until they’re all lightly coated. Top with grated parm cheese and rosemary sea salt.
  • spread the tortilla pieces out over the surface so that they’re in a single layer and overlapping as little as possible.
  • Bake the chips for ten minutes, then gently stir and flip the chips. Add a bit more parm cheese. Return the chips to the oven and bake until golden brown (3-5 minutes more). Season with sea salt again
  • Allow the chips to cool before serving. Yummy with hummus, bruschetta or just as is.


Holiday Bizarre 🎄

For our last show of the 2018 season, I headed to the Historic Village of Corolla for a Holiday Bazaar and stayed overnight at The Tiny Surf Shack in Kill Devil Hills.

Owners Lindsay and Andrew of ALTwood , in Historic Corolla hosted a fantastic Holiday Bazaar including a CO OP just down the way, Corolla Village Market. Local artists set up their work outside – ready for folks to mingle + shop.

Local Artisans gathered to share the Christmas Spirit and their goods with the community. It was so nice to see some familiar faces I have met from past shows, and great to meet lovely new artisans. Camp Cocktail was creating delicious drinks .

Fresh cut mistletoe + pine adorned the large Artisan Tent. Christmas was in the air.

As Friday evenings Bizarre drew to a close, I was looking forward to my next adventure of the day. .. finding my Air BnB for the evening. Packed everything up and headed to Kill Devil Hills.

The Tiny Surf Shack is tiny living with a bike ride to the beach. The backyard is set up for you to grill, wax your board, sit and sip coffee, or read a book in a hammock underneath the oak. Inside, each detail is thoughtfully planned to suit your needs. The next 30 visitors of this lovely nook will be receiving a 2 ounce sea salt.

So, as I pulled up to the Surf Shack, it began to rain… but the beautiful lights in the Oak brightened everything up. It was an utterly enchanting experience.

Woke up with a great night sleep, and grateful to find a supply of KDH Coffee there for me to enjoy.

As usual, the weather dictated my plan and I had to cut the show a day short and head back to the island.

The Outer banks are a beautiful place to explore and I am grateful my job lets me do just that and meet amazing folks along the way

Thanks Everyone – S

Smoked Sea Salted Tomato + Goat Cheese Tart

You just can’t beat a summer tomato. Whether you like yours on a toasted sandwich with mayo, in a salsa or straight up … tomatoes are large and in charge right now.

We have combined goat cheese and a garden fresh tomato for this simple summer tart – perfect for sharing.

We will need:

~ 1 tomato

~ 4 ounces of favorite goat cheese (room temp)

~ fresh chives or other favorite herb


~ splash of balsamic vinegar

~ 1 prepared pie crust, rolled out

~ black pepper


~ 1 /8 teaspoonful minced garlic

Preheat oven to 350* + place pie crust on baking pan. Spread goat cheese evenly on pie crust. Thinly slice tomato, sprinkle with smoked Seasalt + vinegar. Let rest 2 minutes.

Spread chives on cheese, then layer tomatoes evenly on top, leaving about an inch of outer crust bare. Fold over. Brush with egg. Top with garlic + remaining chives

Cook for 35-40 minutes.

Let sit 30 minutes + Serve

You can serve warm or room temperature. We hope you enjoy 🥂

Tropical Bark with Smoked Sea Salt

This past Easter Weekend, I joined Miss Belinda and The awesome crew at Lee Robinson’s General Store in Hatteras Village for their first wine tasting of the year.

From 4-6 pm we sampled decadent cheeses, meats, local jams, wine from around the world, and our white chocolate bark with smoked pecan sea salt. It was so nice seeing familiar faces, and meeting new ones after a long winter.

Today I am sharing our Easter Bark Recipe. Pineapple and Coconut bring the tropical vibe and the Smoked Pecan Sea Salt adds a Smokey, buttery Southern Flavor.

We will need:

  • 1 Bag white chocolate chips
  • 1/2 cup toasted, shredded coconut
  • 1/2 cup chopped dried pineapple
  • Hatteras Saltworks Smoked Seasalt

Melt chocolate in double boiler until smooth, spread evenly on wax paper. Evenly sprinkle pineapple, coconut and sea salt. Chill in fridge 30 minutes. Break up into bite size pieces.

The fun part about Bark is you really can’t go wrong – if you’d rather add dried mango or sesame seeds or ( you see where I’m going here) Totally up to your taste buds –

Hope you enjoy this delicious salty + sweet treat – to stay posted for info on the next wine tasting at Lee Robinson’s General Store and other tasty events we will be participating in the upcoming season, follow our social media pages.

Thank you!


Coastal Provisions Oyster Dinner

We are so excited to be featured on this oyster dinner menu Chef Dan Lewis created.

Oyster Bar & Wine Shop Café

Oyster Dinner Menu

March 24, 2018

Tasting of Fine Oysters

Cucumber Horseradish Mignonette

Fritz Muller Perlwein

Devil Shoal Oyster Ceviche

On the half shell, fennel, orange, chili &horseradish

Pazo das Bruxas Albarino

Oyster & Asparagus Pasta

Uni, black garlic butter

Willamette Valley Vineyards Pinot Gris 2015

Chawanmushi with Oysters

Japanese savory egg custard with Ponzu pickled oysters, Shiitake, Scallion & Ginger ‘Gremolata’

Triennes Rose 2017

Potato Latke Crusted Oysters

Horseradish Whipped Cream

Louis Latour Montagny 1er Cru

Surf & Turf

Oyster Bock braised beef short ribs,

oyster Dutch potato, Oyster mushrooms

Jones Von Drehle Cabernet Franc 2012

Chocolate Mousse on the Half Shell,

Espresso, Caramel

& Hatteras Sea Salt

Oyster Bar Bock