The North Carolina Department of Agriculture and Consumer Services will sponsor the Got to Be NC Chef’s Tent at the 2025 North Carolina Seafood Festival in Morehead City. The event, called Sea to Summit: A Culinary Collaboration, is scheduled for Friday, Oct. 3, from 6 to 8:30 p.m.
Chefs from across North Carolina will prepare a five-course meal that highlights local culinary traditions. Each course will be paired with wine selected by Diana Jones of Jones Von Drehle Winery in Thurmond. Proceeds from the dinner will benefit NC Catch and the Alleghany Community Foundation, supporting commercial fishing communities on the coast and mountain regions affected by last year’s storm.
“This event will bring together the best of North Carolina agriculture, seafood and wine for a good casuse,” said Chad Blackwelder, NCDA&CS food service marketing specialist. “Sea to Summit is a way to celebrate the farmers, fishermen and chefs behind North Carolina’s food industry.”
The menu features dishes such as dashi-brined N.C. striped bass collar prepared by Daniel Murray of Cypress Hall in New Bern; steamed N.C. clams by Hallock Howard of Amos Mosquito’s in Atlantic Beach; N.C. shrimp with grits by Sam Ratchford of Vidalia in Boone; smoked oysters and blue crab rice by Alek Schober of Reid’s Café & Catering in Banner Elk; and mountain apple pie with black walnut ice cream prepared by Tina Houston and Jessica Schober of Reid’s Café & Catering.
Tickets are $200 per guest or $350 per pair. Seating is limited. Additional information about tickets can be found at Sea to Summit: A Culinary Collaboration.
Got to Be NC serves as the statewide marketing program for the N.C. Department of Agriculture and Consumer Services, connecting consumers with products grown or made locally across North Carolina while supporting farmers and food businesses throughout the state. More details about Got to Be NC are available at www.gottobenc.com.
