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 department is introducing a new event, Sea to Summit: A Culinary Collaboration, scheduled for Friday, Oct. 3 from 6 to 8:30 p.m.
The dinner will feature a five-course meal prepared by several chefs from across the state. Each course is paired with wine selected by Diana Jones of Jones Von Drehle Winery in Thurmond. Proceeds from the event will go toward supporting NC Catch and the Alleghany Community Foundation, organizations that assist 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.”
Chefs participating in the event include Daniel Murray of Cypress Hall in New Bern; Hallock Howard of Amos Mosquito’s in Atlantic Beach; Sam Ratchford of Vidalia in Boone; Alek Schober of Reid’s Café & Catering in Banner Elk; and Tina Houston and Jessica Schober also of Reid’s Café & Catering. Dishes range from dashi-brined striped bass collar to mountain apple pie with black walnut ice cream.
Tickets are priced at $200 per guest or $350 per pair, with limited seating available. Additional information can be found on the Sea to Summit: A Culinary Collaboration page.
Got to Be NC is the statewide marketing program operated by the N.C. Department of Agriculture and Consumer Services. The initiative connects consumers with products grown, raised, caught or made within North Carolina and aims to strengthen local agricultural businesses while providing consumers more opportunities to purchase locally sourced foods. More details about Got to Be NC are available at www.gottobenc.com.
