Cooking With The Chefs
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Cooking With The Chefs

The Cooking With The Chefs Tent will be located in The Cove this year. Enjoy fresh seafood samples cooked by our prestigious chefs on Saturday. Then come back on Sunday for the Cooking Challenge!
ADMISSION IS FREE!

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Saturday, October 5th Chef's Demonstrations

10:00 am - Sea Level of Charlotte
Chef Brett Faldstein

11:00 am - Basnight's Lone Cedar Cafe - Nags Head, NC
Chef Ron Kneasel

12:00 pm - Circa 81 - Morehead City, NC
Chef Clark Merrell

Chef Merrell is owner of Circa 81, Dank Burrito, Raleigh Raleigh at Transfer Co. Food Hall. Chef Merrell has also recently opened Merrell Estate & Gardens, an elegant private venue located in Indian Beach. Dank Burrito was named 2014 National Food Truck Rookie of the Year and 2016 Best Food Truck Graphic Design by mobile-cuisine.com. Clarke was named 2015 Arnold Murray Small Business Person of the Year by the Carteret County Chamber of Commerce. Clarke's goal is for Circa 81 to provide creative, quality, delicious food in a beautiful setting.





1:00 pm - Sea Level of Charlotte
Chef Brett Faldstein
2:00 pm - U. S. Foods
Chef Cliff Vogelsberg

Chef Vogelsberg works together with his customers to enhance the dining experience by adding flair to their menu by using proteins. It is his passion to keep things fresh, new, and ahead of trends while using local and seasonal products. He is also diverse in produce and dairy that helps to complete the unique dish on menus.


2:00 pm - U.S. Foods
Chef Marshall Beatty

Chef Marshall Beatty offers a great deal of energy, enthusiasm, and experience while training other chefs on how to expand their skills, delivery, and creativity. Chef Beatty has a strong understanding of the restaurant industry and enjoys helping clients to be successful



3:00 pm - Blue Ocean Market - Morehead City, NC
Chef Anthony Garnett

Chef Anthony Garnett is known on the Crystal Coast for his sea to table style of cooking fresh seafood in the most delectable way possible. Now, Chef Anthony is available to cook for you tonight in your own home just by simply grabbing one of his prepared meals at the market.Chef Anthony Garnett


4:00 pm - Savorez Restaurant - Wilmington, NC
Chef Sam Cahoon

Sunday, October 6th - Chef's Competitions

11:00 am - The Island Grille, Atlantic Beach, NC
Chef Joshua Beck
11:50 am - Salt Fish Restaurant & Tiki Bar
Chef Kirsten Mitchell

Award Winning Chef owner Kirsten Mitchell creates eclectic lunch and dinner dishes with the Caribbean, Polynesian influences from her childhood and extensive travel experiences. Enjoy smoked seafood and meat, enticing appetizers, fresh salads and so much more for an island casual dining experience.


11:50 am - Burlington
Beer Works
Chef Kyle Wilkerson


Kyle Wilkerson may sound familiar to people with an interest in fine foods, emerging chefs, and many restaurants in North Carolina. Wilkerson is a Durham native who graduated from the culinary program at Wake Tech. Restaurant stops in his career include the Washington Duke Inn, Four Square, and Watts Grocery. He was also the chef behind Heirloom, a Poppa Paul Kitchen located in a converted old retail building in downtown Roxboro. All are highly regarded. Until being hired by Burlington Beer Works, he had returned to the Washington Duke Inn.



12:40 pm - Vidalia Restaurant, Boone, NC
Chef Sam Patchford





12:40 pm - Ford & Shep, Greenville, NC
Chef Brandon Qualls

Brandon’s culinary adventure started at a young age as a high school senior in Stockbridge, Massachusetts. Brandon diligently learned the ropes of the hospitality industry as a intern at the historic, five diamond resort, The Red Lion Inn. Later he studied at East Carolina University, where he studied Hospitality Management. While at ECU, Brandon was employed with the university's food service provider, Aramark, as a student manager. Brandon is currently the owner of Ford + Shep on Dickinson ave. and also the Managing Partner of Stumpy’s Hatchet House located at 814 Dickinson Ave.I currently sit on the Board of The Greenville Independent Restaurant Association and the council for the Food Bank of Eastern NC.




1:30 pm - Heirloom, Charlotte, NC
Chef Clark Barlow
Heirloom Restaurant is my dream. I opened Heirloom’s doors in early February 2014. My vision for the restaurant is to showcase the plethora of ingredients and producers that North Carolina offers by serving dishes that do justice to the dedication of the over 70 farmers and producers from which Heirloom sources. Changing the menu daily to reflect the availability of the farms and what North Carolina has to offer, my staff and I prepare a 6 course tasting menu that is inspired by my experiences in some of the world’s leading kitchens, including The French Laundry and El Bulli, as well as my time in Charlotte’s Mama Ricotta’s and with Clyde’s Restaurant Group. Utilizing local ingredients offers a sense of the breadth of what North Carolina offers throughout the seasons for our guests, but we constantly seek to expand the perception of what local can entail, as we work year-round to preserve ingredients in their purest form, and thus have the capacity to offer the bright flavor of blueberries in December, tomato soup in February, okra seed couscous in January, and carrots in August. Guests’ palates are also treated to unique ingredients at Heirloom available thanks only to our knowledge of the land and a commitment to appreciating what the forests offer, bringing edible foraged ingredients such as reindeer moss, hen of the wood mushrooms, strawberry tops, oak leaves, and other delicacies in their purest form and reimagined through innovative pursuits such as vinegars, pesto, and broths.



1:30 pm - Stalk and Vine, Wilmington, NC
Chef Zac Brown

Competition Winners

The two Highest Scoring Chefs will prepare a dish for 25 individuals who will score the Chef's Dishes. The Winner will take home the Coveted Cooking with the Chef's Hat, a $500.00 gift card from Food Lion, and A GOLDEN TICKET presented by Challenge Butter to compete in the Seafood Division of the 2020 World Food Championships
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