Local Chefs take on the Got to Be NC Pavilion Chef Stage

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The Got to Be NC Pavilion, located inside Dorton Arena at the N.C. State Fair, features many local products, merchandise, and chefs! This year, the lineup of chefs is top tier and sure to feature many delicious recipes. Each chef is challenged to cook with local products, including rice, pork, beef and more.

At the start of each demonstration, four lucky audience members will be chosen to come up and sit at the Chef’s Table. Not only will these individuals have a front row seat to the action, but they will also get to sample the dish once the demonstration is over and experience an NC Wine tasting with each dish. Food and Travel Writer Heidi Bilotto, with HeidiBilottoFoods.com, will be hosting these daily demonstrations.

With demonstration times nearly every day of the fair, Oct. 17-27th, there are plenty of opportunities for you and your friends to get in on the action. Who knows…you might even be one of the lucky few to sit at the Chef’s Table and learn a new dish for the family! Check out the full lineup below.

Friday, Oct. 18th

  • 3 p.m. – N.C. Dairy Delicious Sweet Treats
  • 5 p.m. – Family Friendly Mocktails
    • NCRLA 2024 Mixologist of the Year: Miguel Angel Latorre, Jr. of Revival 1869 in Clayton

Saturday, Oct. 19th

Sunday, Oct. 20th 

  • 1 p.m. – Cooking with N.C. Seafood
  • 3 p.m. – Under the Sea: Hidden Gems
    • Chef: Jamie Davis of The Hackney in Washington
    • Farmer: Ana Shellem of Shell’em Seafood in Wrightsville Beach
  • 5 p.m. – Fall Seafood Dinner
    • Chef: Luke Owens of Native Fine Diner in Greenville
    • Farmer: Ana Shellem of Shell’em Seafood in Wrightsville Beach

Monday, Oct. 21st 

  • 3 p.m. – Cooking with Cast Iron
    • Chef: Kevin Ruiz of Oro in Raleigh
    • Also featuring: Jason Allen from Carolina Cooker in Garner
  • 5 p.m. – Cooking with N.C. Beef

Tuesday, Oct. 22nd 

  • 1 p.m. – Sweetly Southern
  • 3 p.m. – Let’s Create the Next New State Fair Food
  • 5 p.m. – Fall Family Dinner for Two, Four, or More
    • Chef: Rick Sloan of the NC Museum of Art in Raleigh

Wednesday, Oct. 23rd 

  • 3 p.m. – Crafting Local Cocktails and Mocktails: How to Start
  • 5 p.m. – Crafting Local Cocktails and Mocktails: Shake and Stir it Up
    • Mixologist: David Bowen of Easy Talk in Winston-Salem
    • Distiller Used: Liberty & Plenty Distillery in Durham

Thursday, Oct. 24th 

  • 1 p.m. – Cooking from the Caribbean
  • 3 p.m. – Let’s Cook with What’s in Season
    • Chef: Ashleigh Fleming of Ripe Revival serving communities in Eastern NC
  • 5 p.m. – Take a Walk on the Sweeter Side
    • Pastry Chef: Tie Whitaker of Buttermilk Boutique in Clayton

Friday, Oct. 25th 

  • 1 p.m. – Cooking with N.C. Beef
  • 3 p.m. – A Taste of Benin
    • Chef: Adé Carrena of Dounou Cuisine in Raleigh
    • Local Products Used: House of Raeford Farms in Rosehill
  • 5 p.m. – Cooking with N.C. Pork
    • Chef: Andres Prussing from STOKE at the Charlotte Marriott City Center

Saturday, Oct. 26th

  • 1 p.m. – How to Butcher a Fresh Caught Tuna
    • Chef and Captain: John Mallette of Southern Breeze Seafood in Jacksonville
    • Chef: Daniel Murray of Cypress Hall in New Bern
  • 3 p.m. – Cooking with Local Tuna and Carolina Gold Rice
    • Chef: Daniel Murray of Cypress Hall in New Bern
    • Farmer: Tommy Wheeler of Tidewater Grain Company in Oriental
  • 5 p.m. – Shake It Up
    • 2024 NCRLA Mixologist of the Year: Miguel Angel Latorre Jr. of Revival 1869 in Raleigh
    • Local Products Used: Broadslab Distillery in Benson

Sunday, Oct. 27th 

  • 1 p.m. – Fabulous Fall Desserts
    • Pastry Chef: Emily Parker of Sweet Violets and the Heart Bakers in Greenville
  • 3 p.m. – Cooking with N.C. Seafood
    • Chef: Keith Rhodes of Catch in Wilmington
  • 5 p.m. – Sweet Treats for Fall
    • Pastry Chef: Emily Parker of Sweet Violets and the Heart Bakers in Greenville

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