Latest Reviews on Trulia from happy Sellers and Buyers

• Annegrier reviewed Heather Vandermyde
 
• 10/13/2014
 
• Helped me sell a home

Heather helped me sell my house in Kitty Hawk in an unfavorable market and I am delighted to
 recommend her with great enthusiasm. Her creative marketing strategies really did the trick in
 terms of getting my house shown in its best light. She was always responsive to my questions
 and requests, is clearly well respected by her peers in the community and was a delight to
work with.In an endeavor that is often highly charged and emotional, Heather always acted in a
professional manner and with my best interests in heart.

• mcole62 reviewed Heather Vandermyde
 
• 10/13/2014
 
• Helped me buy a home

We would like to thank you for the countless hours you and the Vandermyde Team
 put into finding a house for us. We sincerely appreciate it. I think these things are
 destined to happen a certain way. You certainly are a very knowledgeable and thorough
 professional and we wouldn't hesitate for a second to recommend you to anyone.
We could not be more excited to continue enjoying all Kill Devil Hills and the
Outer Banks has to offer. Thanks again for everything. Mark and Frances 

• DARTAGNAN4 reviewed Heather Vandermyde
 
• 07/28/2014
 
• Helped me sell a home

PROFESSIONAL, SUPER COMMUNICATION REMAINED THROUGHOUT THE PROCESS,
KNOWLEDGE OF OUR LOCATION, VERY HELPFUL FINDING RELIABLE CONTRACTORS
TO DO REPAIRS ETC. BEFORE PUTTING ON MARKET, USED MANY RESOURCES ON
INTERNET TO POST SALE OF HOUSE, ALWAYS RETURNED PHONE CALLS AND
EMAILS,VERY DIPLOMATIC, KEPT US ABREAST OF VIEWINGS AND FEEDBACK ,
 A NEVER GIVE UP ATTITUDE AND SOLD OUR HOUSE WHEN OTHERS FAILED.
THAT'S HEATHER VANDERMYDE.. I COULD NOT HAVE ASKED FOR A BETTER
 AGENT AND HER TEAM.

Outer Banks Seafood Festival is 10/18 and Sharon Peele Kennedy will Present a Cooking Demo

Featured Story by The Outer Banks Voice-

Sharon Peele Kennedy: Art of cooking Outer Banks Catch

By Submitted Story on September 30, 2014

By Susan West

Sharon Peele Kennedy will tell you that she grew up with a spatula, not a baby rattle, in her hand.

Kennedy was born into a family with a rich culinary heritage that combined her father’s traditional Hatteras Island–style cooking with her mother’s readiness to add the unexpected.

“My father could stew a nickel and make it taste good,” the Buxton resident says. Her father used only basic ingredients — potatoes, onions, salt pork, flour, salt, pepper — in dishes like stewed shrimp with piebread dumplings.

Her mother cooked with a variety of spices and herbs, like the ones found in New York City where she lived as a child until the Great Depression set in and her father brought the family to Hatteras Island.

Kennedy’s favorite childhood meal was her mother’s baked fish, usually a large red drum or bluefish, layered with potatoes and onions. Other favorites were clam chowder, fried spot, roasted oysters, and shad roe with scrambled eggs.

She wasn’t introduced to the flavors of offshore species until she began her restaurant career.

“Fish like grouper and triggerfish taste very good, but the offshore species don’t have the distinctive depth of flavor like the inshore species that I still prefer to this day,” Kennedy says.

Her restaurant career started with a job bussing tables at a Hatteras village restaurant when she was 12 years old. Later she waitressed, but it wasn’t until she tried her hand in the kitchen that she knew she had found her food-service niche.

“The kitchen was where I wanted to be,” she says. “It was the place where I felt I could create art.”

Kennedy credits her culinary education to the women she worked with in Hatteras Island kitchens in the 1960s and 1970s, before pre-prepared foods became popular.

“I was blessed to have learned from the best,” she says. “Those women were all self-taught and knew how to make the most out of every ingredient.”

Kennedy continues to cook in a local restaurant and also hosts a local radio program on Beach 104.1 called “What’s for Supper with Sharon Peele Kennedy,” which features easy-to-prepare seafood recipes. Now in its sixth year, the program developed after a chance conversation about the flavor of soft-shell sand fleas with a radio station employee.

“The program is about as cornbread and country-fed as you can get because that’s how I am,” Kennedy says with a laugh.

Kennedy cautions consumers to avoid over-cooking and over-seasoning seafood.

“Seafood should be done simply,” she advises. “Don’t mask the flavor of premium seafood with sauces. Kick up your sides instead.”

No one type of fish is her favorite, but Pamlico Sound bay scallops clearly hold special status with Kennedy.

“The taste is very sweet and salty, especially when eaten raw,” she says.

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Kennedy serves on the boards of Outer Banks Catch and N.C. Catch, two consumer education initiatives that promote local seafood, and she often presents seafood-cooking demonstrations in locations from the Outer Banks to Raleigh.

She will present a seafood-cooking demonstration in the Outer Banks Catch tent at the Outer Banks Seafood Festival on Oct. 18.