Sea to Summit: A Culinary Collaboration debuts at the N.C. Seafood Festival

RALEIGH – The North Carolina Department of Agriculture and Consumer Services is sponsoring the Got to Be NC Chef’s Tent at the 2025 North Carolina Seafood Festival in Morehead City, bringing a new culinary experience to spotlight the state’s food and wine industry.

The exclusive dinner, Sea to Summit: A Culinary Collaboration, will take place on Friday, Oct. 3, from 6 to 8:30 p.m. in the Got to Be NC Chef’s Tent. Some of Norh Carolina’s most talented chefs will prepare a five-course meal paired with a hand-selected wine by Diana Jones of Jones Von Drehle Winery in Thurmond.

From the mountains to the coast, each course tells a story of North Carolina’s culinary traditions. Proceeds from the event will support NC Catch and the Alleghany Community Foundation, benefiting commercial fishing communities on the coast and mountain regions still recovering from last year’s devastating 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.”

Featured menu and chefs include:

• First Course: Dashi-brined N.C. striped bass collar with mushroom, boiled peanut, apple, bok choy and pork skin furikake prepared by Daniel Murray of Cypress Hall, New Bern.

• Second Course: Steamed N.C. clams with white wine and sausage prepared by Hallock Howard of Amos Mosquito’s, Atlantic Beach.

• Third Course: N.C. shrimp with crispy Old Guilford Mill grits, green herb caviar, Ramblin’ Poppy tasso and Earthworks Farm pimento pan sauce prepared by Sam Ratchford of Vidalia, Boone.

• Fourth Course: Smoked N.C. oysters and Tidewater Grain Co. blue crab rice with pickled black trumpet mushrooms, crispy okra and peanut oil prepared by Alek Schober of Reid’s Café & Catering, Banner Elk.

• Fifth Course: Mountain apple pie, black walnut ice cream, reduced apple cider and black walnut ginger brittle prepared by Tina Houston and Jessica Schober of Reid’s Café & Catering, Banner Elk.

Tickets are $200 per guest or $350 per pair. Seating is limited. For tickets and more details, visit Sea to Summit: A Culinary Collaboration.

Got to Be NC is the official statewide marketing program of the N.C. Department of Agriculture and Consumer Services. The program connects consumers with locally grown, raised, caught and made products, supporting farmers, food businesses and communities across the state. By promoting “local” as a trusted brand, Got to Be NC helps strengthen N.C.’s agricultural economy while giving consumers more opportunities to buy fresh, authentic products grown and made close to home. For more information on where to buy Got to Be NC products, or to join the program, visit www.gottobenc.com.

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