December Meeting – Christmas Potluck

Monday, December 18, 2017               

6:30 PM   (one hour early)

The Federal Point Historic Preservation Society will hold its annual holiday potluck on Monday, December 18 at 6:30 pm.  This year we will be back at the History Center as it’s a lot easier for the hospitality committee. Please join us for food, fun and festivities.

Joining the festivities will be John Golden and his magic guitar. Please feel free to bring family and friends to this cozy community get-together.

 

President’s Letter – December, 2017

by Elaine Henson

During WWII our busy bus station was inside the Carolina Beach Drug Store on the corner of Lake Park Boulevard and Harper Avenue.  Long lines of soldiers would line up along the sidewalk waiting for buses to take them back to Fort Bragg, Camp Davis, Camp Lejeune and other military installations.

In May of 1947, Hal Love, manager of Queen City Coach Lines, announced that a new bus station was to be built across from the drug store on the corner of Lake Park Boulevard and Raleigh Avenue.

The new station, of masonry construction, opened on July 30, 1948, with several dignitaries from Queen City Coach Lines, Carolina Beach, Kure Beach, Wilmington and New Hanover County in attendance. At the grand opening, Mr. Love declared, “This terminal was built for the benefit of the people of Carolina Beach and for the thousands of visitors to this popular resort.”

It had a spacious waiting room with terrazzo floors, three comfortable benches, roomy telephone booths, and rest rooms. There was a separate waiting room for blacks reflecting the Jim Crow era of our history in the South. In that same vein, the soda shop with sandwich bar and soda fountain was for whites only.

The terminal was heated in the winter with gas heaters and cooled with big fans in the summer months. The Queen City buses provided local service from Fort Fisher into Wilmington with several stops in between as well as service to major cities and connections beyond.

They served Carolina Beach for many years until car ownership was the norm, bus travel declined and the terminal closed.  After that it became home to the Battery Restaurant.

In 1982 Carolina Savings and Loan Association purchased the property and hired architects Ballard, McKim and Sawyer to draw plans for renovation.

The building and loan institution moved into the former bus station/restaurant in 1983 making the Carolina Beach branch their fifth location in southeastern North Carolina.  Today the property is home to BB&T Bank at 7 North Lake Park Boulevard.

 


 

The Christmas Flounder

By Ken Blevins / StarNews Photographer

Posted Dec 20, 2010 at 12:01 AM

If there is an old-timer in your house today, he probably is not reminiscing about the grand old tradition of The Christmas Flounder. It is practically forgotten.

The Christmas Flounder is a Yuletide custom unknown outside Southeastern North Carolina, according to Paul Jennewein, the late veteran newsman who was the world’s only authority on the matter. According to Jennewein, it began during the Great Depression, when people in this area were even poorer than usual.

Buying and stuffing a turkey for Christmas dinner was out of the question for many. Something else was needed, something that poor folks could procure in the days before food stamps.

The unfortunate flounders, lovingly stuffed with native delicacies such as oysters, crabs, collards and grits, graced Christmas tables all over the area. Non-Baptists who knew a reliable bootlegger accompanied the humble dish with a jelly glass of high-octane cheer.

It was a tradition born of hardship, but it is unique and deserves to be remembered as part of the folklore of the Lower Cape Fear.

(Reprinted in the Wilmington StarNews every Christmas Eve in an effort to keep this grand tradition alive.)

1- to 3-pound medium flounder (Have your flounder prepared at the fish market by cutting down the center of the fish and filleting the top fillets back.)

1 pound crab meat                                                      2 tablespoons Worcestershire sauce

½ pound medium shrimp                                            2 tablespoons of butter

½ red bell pepper                                                        ½ cup mayonnaise

½ green bell pepper                                                     2 cups of cornbread crumbs

½ white onion                                                             1 egg

Start by dicing up the onion and peppers and then combine them in a pan with the butter and sauté until the onions become clear. While the onions and peppers are cooking, cut your shrimp into small chunks and add them to your crabmeat in a medium size bowl. Once you have your shrimp and crab mixed, add the cornbread, egg, Worcestershire sauce, mayonnaise, onions and peppers.

After you have all of your ingredients together, open your flounder and begin adding your stuffing. You can add as much as you like, but if you have any leftovers I would suggest making crab cakes out of it for appetizers.

Close your flounder around the stuffing. I suggest putting three bamboo skewers through the fillets and stuffing, holding the sides together and keeping the fish closed. Now that your flounder is prepared, brush it with a little melted butter to help keep it moist. Place the flounder in the oven at 325 degrees for 30 minutes until the shrimp are cooked. Remove and serve. This should feed 4 people.

[To read the original Christmas Flounder story see this year’s December 24th StarNews]

 

We Need Your Help!

Coming Summer 2018!

“Celebrating the Boardwalk

 

We need your help. We are looking for objects (souvenirs and memorabilia) to borrow for display.

We will probably keep the exhibit up for 9 months to a year.

 

Ashtrays, spoon holders, key chains, Magnets, plates, tea cups,  Pendants, beer bottles, cupie dolls, and shells glued to anything.

 

We need your Knick-Knacks!

 

A & G Bar-B-Que & Chicken

December, 2017 Featured Business Member

By Cheri McNeill

The History Center is proud to feature A & G Bar-B-Que, an island icon, located just past the Carolina Beach Lake at 800 South Lake Park Boulevard, as our business of the month.

The original owner, Alton Riggs, opened its doors in 1988. Alton retired at which time his daughter, Angela and her husband, Robert Stalnaker, took over the restaurant.

Their menu features BBQ, fried chicken, fish, hamburgers, hot dogs, sandwiches and lots more. They have the best old fashioned “Southern” style hamburgers and hot dogs on the island. Their fried chicken is just “the best” as well as their Brunswick stew, which is a southern favorite.

Don’t forget catering!! With the holidays coming up, they are the perfect choice for your party or event.

For the greatest food at a very reasonable price, make   A & G your first stop!

 

Society Notes – December, 2016

By Darlene Bright, History Center Director

Located adjacent to Carolina Beach Municipal Complex

  • Our thoughts and prayers go to the McKee family upon the passing of Beattie McKee. Our thoughts and prayers, also, go to Punky and Jean Kure upon the passing of their daughter, Linda Danner.
  • Thanks to Juanita Winner and Helen James for providing refreshments at the November meeting.
  • The History Center recorded 70 visitors in October. We had 39 in attendance at the November meeting.
  • The History Center was used for meetings held by the Got-Em-On Live Bait Fishing Club and the United Daughters of the Confederacy.
  • Welcome to new members Elizabeth Abdo of Laguna Hills, California; Gerry Mullen of Hobe Sound, Florida; Karen Sullivan of Carolina Beach; Louise Colvert of Carolina Beach, and Wesley Moore of Kure Beach.