Customer of the Month

Customer-of-the-Month---March-2016This is our little way of recognizing our wonderful customers. The Customer for the Month goes to Adkins Catering. We appreciate you!

Adkins Catering, located at 1601 Herrington Rd, Ste A, Elizabeth City, North Carolina 27909, services northeastern North Carolina and southeastern Virginia with excellence in catering from weddings, birthdays, funerals, galas, reunions, and much more! For your next event, consider Adkins Catering. (252) 331-6740

Mulligans Celebrates Cinco De Mayo

Ready for Cinco de Mayo?! If so, head on over to Mulligans Raw Bar and Grille in the Outer Banks for some guaranteed good times on the beach! Take a spin over to 4005 S. Croatan Hwy Milepost 13 in Nags Head to relax on Mulligans new deck and celebrate this Mexican victory over the French with a Dos Equis or Corona. Have a bite of the new fish tacos, Chicken nachos, Shrimp quesadilla, and Chili con queso and chips. Live music starts at 2 p.m. and karaoke starts at 9. Viva La Mexico! When you’re done celebrating, leave a review at Mulligan’s page at Community!

Dos Equis

Cinco de Mayo factoids

Cinco de Mayo
With Cinco de Mayo sneaking up on us in the coming weeks, it’s a good time to bone up on the holiday, if not for any other reason than being able to spout some trivia at the many Mexican themed bars across the country. Many Mexican (and even non Mexican) bars do three times their usual business on this day, while selling margarita’s left and right. Margarita’s are the best selling drink for the holiday, so restaurant owners should expect to stock up on plenty of salt! Here’s some more factoids to impress your bar neighbors!


  • Cinco de Mayo is NOT Mexican Independence Day, that date is September 16th.It’s actually the anniversary of the Battle of Puebla of 1862, in which an entreanched Mexican army defeated a French army twice their size. Although it was a major blow to the invading French forces, the French managed to win the war and held onto Mexico for a few years.



  • Cinco de Mayo is not popular in Mexico, in fact the only place that celebrates it is the town of Puebla, where the battle occured over a hundred and fifty years ago! Much like St. Patrick’s day to Ireland, it is pretty much an American holiday at this point!



  • Traditionally, People celebrated with parades, street parties, mariachi music, dancing. Favorite foods served included tacos, nachos, salsa, and mole poblano.


Of course you’ll want some food to go with your drinks! Try to avoid drinking on an empty stomach to steer clear of getting sick! Here’s a few factoids about Mexican food to go with your alcohol!


  • The product shipment of frozen Mexican foods produced in the U.S., such as tamales and tortillas, was over 1 hundred million dollars in 2002.



  • The worth of frozen tamales made in the U.S. shipped in 2002 was nearly fifty million.


So there you have it! Be sure to check out Community Restaurants for restaurants celebrating this holiday in the Northeast North Carolina area!

Mole Poblano

So how well did Restaurants do this Easter?

Easter has come and gone, and as the 4th biggest holiday for restaurants, so has a boat load of cash. While the actual statistics for Easter 2012 won’t be available for a few weeks, we can guess how well we did this year based on a survey conducted by the National Restaurant Association a days prior to the holiday.

According the the poll, some 33 million Americans were estimated to have dined out this holiday. Fifty one percent of those 33 million (thats 16830000 people!) were expected to eat a holiday themed buffet. The other 49% of holiday diners were divided between spiral cut hams, pastries, and eggs in that order respectively. Lamb, while a traditional Eater meal with historic and religious origins (see our post about traditional meals here), only made 7% of what diners were looking for.

Though diners were expected to arrive at restaurant buffets in hordes, which restaurants they chose was another story. A whopping 48% said they would be going to old and trusty favorites, regardless of Easter specials or not. Sixteen percent were on the look out for Easter specials and themed menus (This is where those marketing bucks come in handy! Sixteen percent more diners is 16% more money on top of your regular crowd!) and 13% of folks were looking for a restaurant entirely new to them.

Also of note, 18% of those 33 million diners said they would be looking for places that had activities and menu options for their children. Restaurants with egg hunts and Eater themed coloring books may have scored a few extra dollars this last Sunday.


Easter Specials

Need somewhere to go on Easter? Check out what these restaurants are doing for the holiday! Support your local scene.

Basnight’s Lone Cedar Cafe

Easter Buffet

Roast Turkey Breast with Dressing and Pan Gravy, Quiche, Southern Fried Chicken, Slow-Roasted Fresh Ham, Lone Cedar Jumbo Lump Crab Dip with Crostinis, Spicy Shrimp and Stone-Ground Grits, Pamlico Sound Fried Greentail Shrimp, Cold Steamed Shrimp, Blackened Outer Banks Fresh Catch

Sweet Potato Crunch, Whipped Red Potatoes, Old-Fashioned Potato Salad, Pasta Salad, Fresh Fruit, Green Beans, Steamed Cabbage, Collards, Carrot Salad, Pea Salad, Pickled Eggs

Sweet Potato Biscuits, Assorted Muffins, Lone Cedar Corn Bread

Coffee or Tea

Mrs. Janie’s Assorted Desserts

Sunday, April 8, 2012

11:00 am until 8:00 pm

Reservations Encouraged–Walk-Ins Welcome

Call 252-441-5405

Adults–$20; Children 6-12–$10; 5 and under–free

Gratuity Not Included

Regular Menu Not Available on Easter

Bob-B-Q / Catering Concepts

Special Easter Buffet 11:00 a.m. – 2:00 p.m.

Featuring lamb, roast beef and a great selection of mouth watering foods.

Coinjock Marina and Restaurant

Special Easter Menu! Call 252-453-3271 for details!

Columbia Crossing & Good Times Tavern

All Day Easter Buffet 11 a.m. to 9 p.m.

Delicious Country Cookin’ – All You Can Eat

Dragon Buffet

Open 11-10 including Mongolian bbq.

Fish Hooks Cafe

Easter Buffet With Your Favorite Seafood 11 a.m. to 2 p.m.

Groupers Waterfront Seafood Restaurant

Buffet from 11:30 – 3:00 deck will be open for seating (weather permitting) full bar service

Call for reservations 331-2431

Main buffet specialties: PRIME RIB!! Apple stuffed Pork Loin, seafood crepes, smoked seafood, mashed potato bar, chocolate fondue

The Lone Goose Steakhouse

All You Can Eat Easter Buffet 11 a.m. to 2 p.m.

The Moratoc Restaurant

Easter Buffet 11:00 a.m. to 4:00 p.m.

Home style cooking with banana fritters and special desserts.

Here Comes Easter

St. Patrick’s Day is now behind us and the green in the world’s rivers is being washed out to sea (along with how many tons of spilled green beer!), though for Restaurant owners this isn’t a time to rest. Easter is just around the corner and in two weeks hungry people are going to want something to celebrate the season with. Here’s some ideas for your restaurant’s menu or for the cook at home, something for your kitchen table!


Hot Cross Buns are an Easter favorite in many areas. The tradition allegedly is derived from ancient Anglo-Saxons who baked small wheat cakes in honor of the springtime goddess, Eostre. After converting to Christianity, the church substituted the cakes with sweetbreads blessed by the church.
Countries around the world serve sweet cakes in the same vein, such as Czech babobka and Polish baba. The Greeks and Portugese serve round, flat loaves marked with a cross and decorated with Easter eggs. Syrian and Jordanian Christians have honey pastries.

Pretzels were first shaped to indicate the torso of a person with arms folded, praying.

The roast lamb dinner that many eat on Easter Sunday goes back earlier than Easter to the first Passover of the Jewish people. The sacrificial lamb was roasted and eaten, together with unleavened bread and bitter herbs (see Passover Seder) in hopes that the angel of God would pass over their homes and bring no harm. As Hebrews converted to Christianity, they naturally brought along their traditions with them. The Christians often refer to Jesus as The Lamb of God. Thus, the traditions merged.

In the United States, ham is a traditional Easter food. In the early days, meat was slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn’t consumed during the winter months before Lent was cured for spring. The curing process took a long time, and the first hams were ready around the time Easter rolled around. Thus, ham was a natural choice for the celebratory Easter dinner.

Of course, there’s always hassenpfeffer for those who want a chuckle or shock your guests.

See what local restaurants are doing in Northeast North Carolina at Community here.

roast lamb

St. Patricks Day Traditions: Myth or Delicious Facts?

St. Patrick’s Day is rapidly coming upon us, so everyone had better be ready to don some green or risk being pinched!

How did getting pinched on St. Patricks Day come to be? Well some have it as it starting in the early 1700s, about the time that awareness of St. Patrick’s as a holiday came to the fore in Boston. If you wore green it made you invisible to the Leprechauns – else they were out to pinch anyone they could see. So the pinching was to warn you about the Leprechauns.

Another myth about St. Patrick’s Day? The fabled Corned Beef and Cabbage meal. Many think of this dish as the essential Irish cuisine, and may gobble it down on St. Patrick’s Day out of tradition and to honor the Irish people. But according to, the dish is nearly extinct in Ireland and many true Irish folk have no idea what it is. So the question is: Is it really Irish? The answer is yes, so restaurants across the Unitred States (and here in the Albemarle) shouldn’t be afraid to label this historic and ancient Irish meal as an Irish tradition when they set out their meals this St. Patty’s day. To read more, check out the link here.