My first night on a press trip to Kinston, North Carolina we dined at the amazing Ginger 108. The catch line for Ginger is “Where Eastern & Western Hemispheres Merge” and the restaurant offers a mix of southern grill with flavors from the East and West. With a writer from Canada and Florida, we met up with Sandy Landis, the director of the arts.
Sandy shared a bit of the history of the city which has a rich musical past and is a former tobacco growing area. Sandy said the area was also rich in the textile industry. While the town was devastated with the loss of the tobacco and industry, the area is supported by a huge arts community and the town is becoming revitalized by wonderful places like Ginger 108.
General Manager Damon Futrell created an amazing cocktail for us that he called Citrus Rose. This light concoction went wonderfully with my soft shell crab entree made by the talented chef Khymi.
Damon Futrell is no stranger to the restaurant world, he became a manager at the young age of 16. Growing up in the area, this Lenoir County resident is sharing his talent in his own back yard. After preparing a drink he calls Summer’s Cup that had a touch of Elderflower liqueur we completed our dinner. Besides working as the General Manager, he is also a mixologist!
Chef Khymi also made us an opening appetizer of calamari that was so light that I ate every bit of it on my plate. Her talent shines through not only in the food, but also the artistic presentation as well!
Ginger 101 has a great decor with an area where visitors can dine and visit. We got to know one another and enjoyed the company, the great staff and of course the wonderful food and cocktails. We finished off the evening with a small light strawberry shortcake trifle desert and a Coconut Orange Dream concoction with coconut rum, and orange liqueur and other special items. While Damon would share his recipe, the proportions are his own.
For more information about Ginger 101, log onto their website at www.giner108.com.