From the mountains to the coast, N.C. chefs bring local flavor to the N.C. State Fair with daily cooking demos

RALEIGH – From fresh North Carolina seafood and sweet potatoes to locally raised beef and Southern favorites with a modern twist, the Got to Be NC Cooking Stage is serving up a delicious celebration of North Carolina agriculture at the 2026 N.C. State Fair, Oct. 15-25.
Located in the Got to Be NC Agriculture Pavilion inside Dorton Arena, the cooking stage will feature award-winning chefs, farmers, food writers and culinary personalities from across the state sharing their talents and showcasing the incredible variety of ingredients grown, raised, caught and made in the state.
“North Carolina farmers and fishermen produce some of the best ingredients you'll find anywhere, and our talented chefs know how to make them shine,” said Agriculture Commissioner Steve Troxler. “The Got to Be NC Cooking Stage brings those two worlds together, giving fairgoers a chance to discover the people behind their food and new ways to enjoy it at home. From the mountains to the coast, there's a lot to be proud of when it comes to North Carolina agriculture, and we invite everyone to come taste what makes our state special.”

This year's lineup celebrates the diversity of N.C.'s culinary landscape, bringing together established chefs, rising culinary talent and the people behind the ingredients.
            James Beard Award-winning chef Meherwan Irani of Chai Pani in Asheville will bring bold Indian street food flavors to the stage, while James Beard Award finalist chef Jamie Davis of The Hackney in Washington will showcase the versatility of North Carolina oysters and Carolina Gold rice.
            Award-winning chef Ricky Moore of Saltbox Seafood Joint in Durham will share his culinary talents with a Peruvian-inspired rice and beans demonstration, while chef Andres Prussing of STOKE in Charlotte will demonstrate how local ingredients can shine in cast-iron cooked paella dish.
            For meat lovers, chef Bobby McFarland of Wye Hill in Raleigh will spotlight North Carolina Wagyu beef from Wilder's in Turkey. Seafood enthusiasts can enjoy demonstrations featuring North Carolina shrimp, oysters and tuna with N.C. Catch ambassadors and coastal chefs.
            The stage will also feature cooking demonstrations celebrating North Carolina eggs, sweet potatoes, seasonal produce, spices and desserts, along with creative dishes inspired by Puerto Rican, Indian and Southern cuisines.
            The Got to Be NC Cooking Stage is about more than great recipes. It's about connecting consumers with the farmers, fishermen and food producers whose work makes North Carolina's culinary scene possible.
            "North Carolina has an incredible agricultural story to tell, and our chefs are helping us tell it one dish at a time," said Chad Blackwelder, NCDA&CS food service marketing specialist. "Demonstrations will highlight the versatility of North Carolina ingredients, from seafood harvested along the coast to fresh produce grown on farms across the state. Chefs will share preparation tips, cooking techniques and creative ideas that encourage fairgoers to seek out locally produced foods long after the fair ends.”
            Audience members will even get the chance to taste the creations if selected to sit at the Chef’s Table during the show.

2026 Got to Be NC Cooking Stage schedule

All demonstrations take place in the Got to Be NC Agriculture Pavilion inside Dorton Arena.

Friday, Oct. 16

2 p.m. -- Baking Biscuits, Southern Style: Chefs Bill Smith and Spring Council prepare for the upcoming Chapel Hill Biscuit Festival.
4 p.m. -- Winner, Winner, the Best Fried Chicken Dinner: Chef and Capt. John Mallette of Southern Breeze Seafood with WRAL celebrity guest chef Ken Smith.

Saturday, Oct. 17

Noon -- Cooking with Cast Iron: Making Paella: Chef Andres Prussing of STOKE at the Charlotte Marriott City Center and Jason Allen of Carolina Cooker.
2 p.m. -- At-Home Indian Recipes: James Beard Award-winning chef Meherwan Irani of Chai Pani in Asheville shares recipes from his cookbook, "No. 1 Best Indian Cookbook in the World: At-Home Recipes From the Streets, Truck Stops, Villages and Palaces of India."
4 p.m. -- Spice It Up with Spicewalla: Got to Be NC chef Chad Blackwelder and food writer and Got to Be NC Cooking Stage host Heidi Billotto.

Sunday, Oct. 18

Noon -- Cooking with North Carolina Oysters: James Beard Award finalist chef Jamie Davis of The Hackney in Washington and "The Oyster Girl," U.S. Coast Guard Master Capt. Morgan Klein of Topsail Sound.
2 p.m. -- A Taste of Vidrio: Chef Roberto Barto of Vidrio in Raleigh.
4 p.m. -- Finding Carolina Gold: James Beard Award finalist chef Jamie Davis of The Hackney in Washington cooks with Tidewater Grain Co. of Oriental.

Monday, Oct. 19

2 p.m. -- The Fatty Matty: Building the Perfect Chicken Cutlet Sandwich: Chef Vincent Mangual of Juniors Deli in Burgaw, a Season 7 contestant on Food Network's "BBQ Brawl."
4 p.m. -- Dinner From the Coast: Chef Keith Rhodes of Catch Restaurant in Wilmington, a James Beard Award finalist for Best Chef: Southeast and Season 9 contestant on Bravo's "Top Chef."

Tuesday, Oct. 20

10:30 a.m. -- Cooking With North Carolina Eggs: Got to Be NC chef Chad Blackwelder and farmer Trey Braswell of Braswell Family Farms in Nashville.
2 p.m. -- Fresh From the Farmers Market: Eating and Cooking Locally: Chef Ashleigh Fleming of Carol Woods in Chapel Hill.

Wednesday, Oct. 21

2 p.m. -- Cooking With North Carolina Wagyu Beef: Chef Bobby McFarland of Wye Hill in Raleigh and Wilder's in Turkey.
4 p.m. -- Shaking and Stirring Local Spirits: Sarah McCabe, mixologist at the Longleaf Hotel's Lounge in Raleigh and 2025 NCRLA Mixologist of the Year, featuring Tidewater Grain Co.

Thursday, Oct. 22

Noon -- North Carolina Sweetpotato Pastries for Fall: Pastry chef Monica Fowler of Maisonette in Southern Pines.
2 p.m. -- Spice & Simmer: Indian Home Cooking, Carolina Style: Two-time James Beard Award finalist chef Preeti Waas of Cheeni in Durham and Nanny Goat in Research Triangle Park.
5 p.m. -- Wonderful One-Pot Meals: Chef Sera Cuni, co-founder of Feed-Well Fridges in Chatham County, alumna of Food Network's "Guy's Grocery Games" and "Chopped," and "Supermarket Stakeout" champion.

Friday, Oct. 23

Noon -- Easy Fall Desserts: Chef Tie Whittaker of Buttermilk Boutique in Clayton, 2021 NCRLA Pastry Chef of the Year and alumna of Food Network's "Guy's Grocery Games" and "Holiday Baking Championship: Gingerbread Showdown."
2 p.m. -- Making Tacu Tacu: Peruvian Rice and Beans: Award-winning chef Ricky Moore, 2025 James Beard Foundation Outstanding Chef semifinalist, 2022 James Beard Foundation Best Chef: Southeast, cookbook author and chef and owner of Saltbox Seafood Joint in Durham.
4 p.m. -- All This for a Duck: Chef Daniel Murray of Cypress Hall in New Bern and Tidewater Grain Co. in Oriental.

Saturday, Oct. 24

Noon -- A Taste of Puerto Rico: Chef Kevin Ruiz of CUYA Cocina Latina in Raleigh.
2 p.m. -- Fresh From the N.C. State Farmers Market: Chef Michael Beers, food and beverage director and director of culinary at River Run Golf and Country Club in Davidson.
5 p.m. -- Cooking With Pumpkin and Pumpkin Pie Spice: Food writer and Got to Be NC Cooking Stage host Heidi Billotto of Charlotte.

Sunday, Oct. 25

Noon -- Cooking With North Carolina Shrimp: N.C. Catch ambassadors Heather and Becky Rose of Rose Seafood and Blackbeard's Grill and Steam Bar in Beaufort.
2 p.m. -- Cooking With N.C. Oysters: N.C. Catch ambassador chef Austen Schindler of Covey in Wilmington and "The Oyster Girl," U.S. Coast Guard Capt. Morgan Klein of Topsail Sound.
4 p.m. -- Everything You Need to Know About North Carolina Tuna: N.C. Catch ambassadors, chef and Capt. John Mallette of Southern Breeze Seafood in Sneads Ferry and chef Taylor Halley of The Wine Feed in Durham.

The Got to Be NC Cooking Stage offers fairgoers a chance to get up close with culinary professionals, discover new flavors and take home ideas for their next family meal. All demonstrations are included with N.C. State Fair admission. The Got to Be NC Agriculture Pavilion is open daily from 9 a.m. to 9:45 p.m., except Thursday, Oct. 15, when it opens at noon. For the latest cooking stage schedule and demonstration information, visit the Got to Be NC Agriculture Pavilion website.

-sar-5

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