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 sea to summits, united by food, resilience and  community.

To see the full menu and get your tickets:  http://bit.ly/4ndgGTd

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.

NC Chef Ambassador Daniel Murray, from Cypress Hall, New Bern, NC will delight guests with this first course:   Dashi Brined NC Striped Bass Collar with Mushroom, Boiled Peanut, Apple, Bok Choy & Pork Skin Furikake.

Tickets are $200 per guest or $350 per pair.  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.

Proceeds benefit NC Catch and Alleghany Community Foundation.