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.
During the dinner, chefs from across North Carolina will prepare a five-course meal that highlights local ingredients and culinary traditions. Each course will be paired with wine selected by Diana Jones of Jones Von Drehle Winery in Thurmond. Proceeds from the event are set to benefit NC Catch and the Alleghany Community Foundation, supporting commercial fishing communities on both the coast and in 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 by Tina Houston and Jessica Schober of Reid’s Café & Catering.
Tickets are available at $200 per guest or $350 per pair, with limited seating. Additional information can be found at Sea to Summit: A Culinary Collaboration.
Got to Be NC serves as the official statewide marketing program for the department, connecting consumers with locally sourced products and supporting agricultural businesses throughout North Carolina. More details about Got to Be NC can be found at www.gottobenc.com.
