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This is about your emphatic statement that scrapple isn't served in the south b/c it's not a southern thing. This isn't about me having the only discussable 'opinion' or you targeting me. Sorry if you thought my replies were meant to be a definitive view point or specifically targeted you.

I'm not sure why you think yours is the only one that should be discussed. So, you're aloud to disagree, but I'm not? Discussions are all about different view points. My god this forum is an insular little clubhouse. Otherwise I concede to your obvious cultural superiority about everything NE NC and specifically the Outer Banks. Smithfield established itself there in the 1930s. Pork, including the ubiquitous frying of the grossest residual parts called scrapple, has been a mainstay industry in VA for a couple hundred years. Virginia, historically, is not southern? YBMFKM. I lived in Fredericksburg Va for 20 years and every place served it - I did not eat it but it was there everywhere. There's a lot of people moving to NC from the NE, so I'm sure some of the food will move as well. Growing up in NC, I know I'm alone in that thinking. I've never heard of it being a Virginia thing (never heard of it until I moved to the Philly area), but, and I know I'm going to probably piss some people off, I don't consider Virginia southern. Location: Jamison, PA - Carolina in my mind There are places in greater metro Elizabeth City (irony) that serve scrapple, none that I'd recommend for anything up to and including their scrapple.įor the record, if you couldn't tell, I am not a scrapple fan. Pots On N' Kitchen in Harbinger (RIP Pots On) had scrapple on their menu. Scrapple is definitely a Virginia thing so I disagree that it's not a southern thing. You can't get a good cheese steak in NC, so don't even try. You just can't get good BBQ up here in the Philly area, so don't even try. Your hometown food probably won't be as good somewhere else. I guess there's more and more NE people coming down, but do you really want something you have all the time when visiting another area? I always try to eat what's local where ever I go. More to the point, why would they serve scrapple in the south? It's not a southern thing at all. Now, nearly forty years later, we are proud to be making a living on pancakes and so forth.Posted By: Kay-Gene Cottages - ( Send PM) The concept was honed in a matter of days, the land was purchased and the building was built in less than three months. We'll sell pancakes and we'll call the place Stack 'em High.' She asked how he planned on making a living on pancakes and he answered they would sell some other items as well, 'you know, so forth.' So in 1981, Stack 'em High Pancakes and So Forth was born. Just months into a planned break from the restaurant business, Perry sat up in bed one night and told Kiki.'I've got it. Their famed 'corn cakes' are still the topic of conversation amongst those with memories of the Point Harbor. People of all walks of life and from all over the region, flocked to the new home of Greek and coastal cuisine.

They ran the Point Harbor Restaurant at the foot of the Wright Memorial Bridge for ten years, serving breakfast, lunch and dinner. After an abbreviated business meeting and a decision to follow his intuition, Perry welcomed his family to their new home, North Carolina. On a vacation to Virginia Beach, they discovered a spit of sand, known as the Outer Banks. Soon, they were running shops of their own and had two sons, Steven and Nick.

They needed no education however, on how to work hard or how to make the most of every opportunity. They learned to speak the language by listening to the customers and practicing to each other. He worked for his uncle in his hot dog shop in Pittsburg for several years before being joined by his bride, Kiki. He entered New York Harbor by boat and sailed under the open arms of Lady Liberty like so many other determined, young men and women. The 'Founder' of Stack 'em High, Perry Kiousis immigrated to the United States in the early 1960's from Greece.

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