Date: August 28, 2008
Subject: FOR IMMEDIATE RELEASE
Contact: Veronica Brown Phone: 252.232.2708
vbrown@visitcurrituck.com 
Knotts Island, NC. Any itinerary for an autumn getaway to the Currituck Outer Banks should include a flavorful visit to scenic Knotts Island, the home of two local wineries, bountiful fruit orchards and abundant wildlife.
From Hampton Roads, your relaxing day trip begins when you take Princess Anne Road over the North Carolina state line. Wine tasting and winery tours at Moonrise Bay Vineyard are only six miles down the road. If your vacation brings you to Knotts Island in early October, put Saturday the 4th on your calendar. That’s the 8th Annual Harvest Celebration at the vineyard — featuring grape stomping, wine tasting, food and entertainment.
Nearby Martin Vineyards also offers wine tasting, and the owners encourage families to bring a picnic to enjoy on their grounds overlooking serene Knotts Island Bay. For dessert, pick fresh fruit in season: Gala apples until November, and Scuppernong grapes in October and November.
No trip to Knotts Island is complete without a visit to Mackay Island Wildlife Refuge. Take a tranquil walk or bike ride along the Charles Kuralt trail. You just might see peregrine falcons, American bald eagles or other endangered and threatened species that call the marshlands home.
For further information and directions to the Knotts Island vineyards, contact Veronica Brown at 252.232.2708 or by email, vbrown@visitcurrituck.com
Recipe for a Seaside Picnic
Recipes courtesy of Kate Morris, Moonrise Bay Vineyard
Tabbouleh
1 cup bulgur wheat
1 ½ cups boiling water
¼ cup freshly squeezed lemon juice
¼ cup olive oil
1 teaspoon salt
1 bunch scallions, white and green parts, minced
¼ cup basil, chopped
¼ cup parsley, chopped
1 can artichokes in water, chopped
1 ½ cups cherry tomatoes, halved
1 teaspoon black pepper, freshly ground
1 teaspoon salt
Instructions:
Place bulgur in a large bowl and pour the boiling water over. Add lemon juice, olive oil and 1 tsp. salt. Stir, let stand at room temperature for one hour.
Add scallions, basil parsley, artichokes, tomatoes, 1 tsp. salt and the pepper. Mix well. Season to taste, cover and refrigerate.
Divide into Chinese take-out boxes for easy serving at the picnic.
Red Apple Sangria
1 cup apple juice
1 cup orange soda
½ cup apple brandy
¼ cup simple syrup
1 cup strawberries, sliced
1 apple, sliced
1 bottle dry red wine
Instructions:
Combine all ingredients in a glass pitcher, stir. Taste for sweetness and add up to 1/4 cup more of the simple syrup if necessary.
Refrigerate overnight. Serve in tall glasses with ice. Garnish with a cinnamon stick if desired.
Dijon Peppercorn Dressing
1 cup mayonnaise
2 tablespoons dijon mustard
1 tablespoon Parmigiano-Reggiano cheese, grated
1 teaspoon anchovy paste
1 teaspoon garlic, minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
Instructions:
Combine all ingredients in a bowl and whisk to blend. Taste for seasonings. Store in refrigerator up to one week.
Good on sandwiches and as a salad dressing.
Ciabatta Chicken Sandwich
1 ciabatta loaf
2 roasted red peppers, sliced
8 ounces baby spinach
1 rotisserie chicken breast, sliced
¼ teaspoon salt
1/8 teaspoon black pepper
1 recipe Dijon peppercorn dressing
Instructions:
Slice ciabatta loaf horizontally. Spread a generous amount of Dijon peppercorn dressing on both sides of bread. Layer slices of chicken, red peppers and spinach and season with salt and pepper. Grate fresh Parmigano-Reggiano cheese over one side of bread. Put bread slices together, cover tightly and refrigerate until ready to use.
Ciabatta rolls may also be used.