Sea to Summit: A Culinary Collaboration
October 3, 2025 | 6-8:30 pm
Morehead City, NC
Get ready for a one-of-a-kind dining experience at Sea to Summit: A Culinary Collaboration, happening Friday, October 3rd from 6–8:30 PM in the Chef’s Tent. This exclusive evening brings together some of North Carolina’s most celebrated chefs from our coastal communities to the mountain towns, united by food, resilience and community.
Guests will enjoy five expertly crafted courses, each paired with a hand-selected wine by Diana Jones of Jones Von Drehle Winery. From fresh NC seafood to Appalachian flavors, every dish tells a story of our state’s rich culinary traditions.
Tickets are $200 per guest or $350 per pair. Proceeds from this unforgettable evening will benefit NC Catch here on the coast and the Alleghany Community Foundation supporting communities in the mountains still recovering from Hurricane Helene.
With limited seating, this promises to be one of the most memorable nights of the festival, where the flavors of the sea meet the spirit of the summit.
2025 Sea to Summit: A Culinary Collaboration
Friday, Oct. 3rd 6-8:30 pm
1st Course
Dashi Brined NC Striped Bass Collar with Mushroom, Boiled Peanut, Apple, Bok Choy & Pork Skin Furikake
2nd Course
Steamed NC Clams with White Wine & Sausage
3rd Course
Sam Ratchford of Vidalia, Boone, NC
NC Shrimp with Crispy Old Guilford Mill Grits, Green Herb Caviar, Ramblin’ Poppy Tasso & Earthworks Farm Pimento Pan Sauce
4th Course
Smoked NC Oysters & Tidewater Grain Co. Blue Crab Rice with Pickled Black Trumpets, Crispy Okra & Peanut Oil
5th Course
NC Mountain Apple Pie, Black Walnut Ice Cream, Reduced Apple Cider & Black Walnut Ginger Brittle