The Hatteras Village Waterfowl Festival opened with “Fin, Feather and Bourbon.” The dinner event for almost 100 gold pass holders featured tables laden with beautifully displayed delicacies for small plates.

On Friday night, Feb. 22, featured food offerings from local chef Dee Callahan, included tuna poke and Hatteras style crab cakes for fin; chicken skewers with sweet potato salsa, bacon-wrapped quail legs and Thai sauced duck meatballs for feather.

Three desserts were offered: pear gallettes, pumpkin tarts and Oreo truffles.

Two types of corn whiskey made in North Carolina came from Troy & Sons, Asheville, and a third from Defiant, Golden Valley.

On Saturday night, a buffet promoted a southwest culinary theme, including southwest slaw.

Southwestern Slaw

Karla Jarvis

1^st Hatteras Village Wildlife Festival

Ingredients

½ cup frozen corn, thawed

1 fresh jalapeño, minced

1 (10-ounce) package finely shredded green cabbage

1 red bell pepper, thinly sliced

½ cup chopped fresh cilantro

½ cup fresh lime juice

2 tablespoons honey

1 clove garlic, minced

1 teaspoon kosher salt

¼ teaspoon ground cumin

¼ teaspoon ground black pepper

What to do

Heat a large cast-iron skillet over high heat. Add corn and jalapeño; cook until slightly browned.

In a large bowl, combine corn, jalapeño, cabbage, bell pepper, and cilantro.

In a small bowl, whisk together lime juice, honey, garlic, salt, cumin, and pepper. Pour over cabbage mixture, stirring to combine. Store, covered, in the refrigerator up to 2 days.

ALSO OF INTEREST:

Egg facts and recipes

Beer brewers offer help

Outer Banks Taste of the Beach weekend set