Board & Barrel’s Chef William Robey Featured in Wilmington’s Star NewsPosted on March 27, 2019 in Dining
Chef Robey brings over 30 years of experience and a love for Cajun and Creole cooking with him to Board & Barrel. He’s recently added some delicious seafood delicacies to the Spring and Summer menu like fried grouper po’ boys, blackened fish with Southern sides, and butter-basted scallops with a perfect sear.
Want a taste but can’t make it to Wilmington any time soon? Click
here to see Chef Robey make his butter-basted scallops and try them for yourself at home! A fair warning, though: This demonstration will make you hungry.