55.1 F
Wrightsville Beach
Thursday, March 28, 2024

Beach briefs

Must read

Former Rep. Catlin appointed to Coastal Resources Commission

Gov. Pat McCrory, R-N.C., on Monday appointed former state representative Richard G. Catlin to the North Carolina Coastal Resources Commission, which addresses state environmental concerns, development of coastal areas, and establishes policies for the North Carolina Coastal Management Program.

Catlin, a professionally certified engineer and geologist, resigned from his seat as the District 20 representative in the North Carolina House of Representatives in August, allowing newly elected representative Holly Grange to complete his term. Both are Republicans.

In the General Assembly, Catlin pursued several environmental initiatives and received a Pelican Award in 2015 for his efforts on legislation for the Cape Fear Water Resources Availability Study Bill, which analyzes the quality of ground water to take into account the saltwater intrusion in aquifers in coastal regions.

Wrightsville Beach hires assistant public works director

Wrightsville Beach hired William Fay as the assistant public works director on Monday, Sept. 12. In taking the position, Fay will return to the Wrightsville Beach staff, where he worked as the utility system operator for 11 years and served as a member of the volunteer fire department for nine years before leaving for a position in Burgaw, where he served as the public works director. He will start with Wrightsville Beach on Sept. 15.

“I am really excited to return to Wrightsville Beach and look forward to helping the public works director, William Squires,” Fay said in a press release.

Blockade Runner takes epicurean award

East Oceanfront Dining, the restaurant at the Blockade Runner Beach Resort, won the Roger Busteed People’s Choice Award at the Methodist Home for Children’s annual Epicurean Evening on Sept. 8 at the Wilmington Convention Center.

The restaurant won the award with a taco variation of Banh Mi, a Vietnamese sandwich, which featured ginger aioli, pickled watermelon and vegetables, and red curry coconut. The restaurant also won for best décor. The dish was created by Jessica Cabo, the restaurant’s executive chef, and executive sous chef Shaun “Fenix” Nelson.

- Advertisement -spot_img

More articles

- Advertisement -spot_img

Latest articles