Art Nouveau and Some Culture!
After a light breakfast at home and some fiddling around in the backyard we ventured out for the afternoon to Corolla. Our first stop was Duck and lunch at The Blue Point.
We then headed for Corolla and a Wine Festival at The Whalehead Club.
Included in the cost of the ticket was a tour of the original restored Art Nouveau house of E.C. Wright. Pictured left is the original boathouse restored with The Currituck Lighthouse in the background. BA and I were at the lighthouse a few years ago in the fall and it is included in my lighthouse photos.
We finished off the evening with dinner at Meridian 42, a restaurant that Elliot and Marcia took us to last year, located in Southern Shores just near the beginning of the island. After a first course of tomato soup, BA enjoyed House made ravioli filed with Parmesan, Asadero, Ricotta & Mahon cheeses with Charred vine ripe tomatoes, baby spinach and Vidalia onions and I had Hand rolled fettuccini Primavera with local summer vegetables, Parmesan Grana cream sauce, shaved Manchego cheese and fresh thyme. For dessert, we shared Summer Blueberry Tart with candied mascarpone cheese filling and marsala wine syrup.
We then headed for Corolla and a Wine Festival at The Whalehead Club.
Included in the cost of the ticket was a tour of the original restored Art Nouveau house of E.C. Wright. Pictured left is the original boathouse restored with The Currituck Lighthouse in the background. BA and I were at the lighthouse a few years ago in the fall and it is included in my lighthouse photos.
We finished off the evening with dinner at Meridian 42, a restaurant that Elliot and Marcia took us to last year, located in Southern Shores just near the beginning of the island. After a first course of tomato soup, BA enjoyed House made ravioli filed with Parmesan, Asadero, Ricotta & Mahon cheeses with Charred vine ripe tomatoes, baby spinach and Vidalia onions and I had Hand rolled fettuccini Primavera with local summer vegetables, Parmesan Grana cream sauce, shaved Manchego cheese and fresh thyme. For dessert, we shared Summer Blueberry Tart with candied mascarpone cheese filling and marsala wine syrup.
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