Tidal Creek Food Co-op has a new chef and some exciting new menu items–including vegan and gluten-free options–for customers to enjoy at its popular Oleander Drive location in Wilmington.
Chef Greg Guthrie joins Tidal Creek via spells as head chef at Charlotte’s Cowfish Burger Sushi Bar and executive chef at the Maritime Market on Bald Head Island. Guthrie specializes in Mediterranean-meets-Pacific Rim cuisine and will be using all fresh ingredients to create mouthwatering signature dishes at Tidal Creek, according to a news release from the community co-op.
Fresh new items on the Tidal Creek Café menu include a Bahn Mi Sandwich, made with a choice of tofu or roast pork, pickled vegetables, cilantro and spicy aioli, and served on a baguette. Another new offering is the grilled veggie flatbread, made with grilled vegetables, arugula and fontina cheese, and topped off with balsamic drizzle.
Tidal Creek’s Café is open every day and serves breakfast from 8 a.m. to 10:30 a.m., lunch from 11 a.m. through 3 p.m. and dinner from 4 p.m. to 8 p.m.
Tidal Creek Food Co-op is currently considering a possible downtown location in Wilmington.
Related story: Tidal Creek Co-op looks to move downtown
Tidal Creek Food Co-op is a grocery store that the community owns. Anyone can become an owner, but you do not need to be an owner to shop there. Every dollar spent at the co-op is a direct investment in the Wilmington community. Tidal Creek has been locally owned for 32 years, serving natural foods to the community and relying on local growers, suppliers, farmers and those who produce with health, sustainability, ethics and community in mind.
Fully organic catering is available for parties of all sizes and you can find out more by calling 910 799 2667, ext 205, emailing catering@tidalcreek.coop or droping by the co-op to chat with chef Greg in person.
