Outer Banks Posts

We are open for the season!! Come see the beautiful sights and Dolphins of the Outer Banks. Located in Wanchese, NC. We are the lasted locally owned marina in the Outer Banks. Experience the Outer Banks as intended, with the locals. Visit www.harborstardolphintours.com
Or call us at 252-423-3157. Mention this ad for a discount!

"Get my good side." A subtle, salty, spring breeze rustling mane and tail....talk about a photo shoot.

Our tour guide extraordinaire, Rick, caught this awesome "Fabio" moment while touring guests recently.

If you plan to be on the Banks next week, consider adding Jockey's Ridge State Park's 50th celebration to your "things to do" list!

June 5th-8th
Drone Light Show, Live Concert on the Dunes, and More!

Tempt your taste buds with 2 divine specials: Poached Rockfish (olive oil poached) served over grits and ratatouille with a lemon brown butter sauce 🍽 AND Today's Flatbread ft. caramelized onion puree, crispy shallots, pickled red onion, Fourme D'Ambert blue cheese, arugula and spicy local honey

We couldn't be more delighted or proud to share this interview with UPLIFT North Carolina, where our very own tour guide extraordinaire, Tree, speaks to his passion for ethical treatment, education and understanding of wildlife. Congratulations, Tree!

Come witness the magic of the Outer Banks' wild mustangs in their natural habitat. Our family-friendly off-road tours get you up close (safely and respectfully) to these beautiful living legends.

Sizzled up a jambalaya at the restaurant today—shrimp, chicken, and sausage dancing in a spicy, soulful pot of rice. It was a hit, plates licked clean! Got me thinking about jambalaya’s fancy cousin, paella. Let me take you on a quick culinary journey to compare these two rice-loving dishes and uncover their shared roots. #Jambalaya #Paella #FoodieVibes
Picture a sun-drenched field in Valencia, Spain, where paella was born. Farmers tossed seafood, rabbit, and golden saffron into a wide pan, letting the rice crisp into a perfect socarrat. Across the ocean in Louisiana’s bayous, jambalaya emerged, a Creole-Cajun lovechild. Here, the “holy trinity” of onions, celery, and peppers mingled with shrimp, andouille sausage, and a fiery cayenne kick, all simmered into fluffy rice. While paella flaunts its elegant, uncovered simmer and short-grain Bomba rice, jambalaya’s a cozier, covered affair, often with long-grain rice and a stew-like vibe.
Their stories intertwine through history’s threads. Spanish settlers in Louisiana likely brought paella’s spirit, swapping saffron for local spices and adapting to the New World’s bounty. Both dishes carry echoes of their lands—paella’s Moorish roots and jambalaya’s African, French, and Native American influences. They’re less cousins than siblings, born from rice, culture, and community, each telling a tale of shared tables and bold flavors.
So, are you Team Paella with its crispy elegance or Team Jambalaya with its spicy heart? Drop your pick below! #FoodTales #TasteHistory