Plenty of iconic foods and beverages found inception in North Carolina, from Pepsi in New Bern to Krispy Kreme in Winston-Salem to Cheerwine in Salisbury. But Raleigh, home to the 2018 International Food Editorial Conference, has a rapidly growing F&B scene that is making this mid-size town a darling of the state. The IFEC conference kicks off each year with a chef showcase to display the culinary geniuses behind myriad food establishments in the town. Enjoy your small taste of Southern charm!
All food photos courtesy Kathleen Stoehr
Teddy Diggs, Chef/Owner, Coronato Pizza | Warm Caulilini™ Salad, Lemon-Tahina, Golden Raisins, Almonds, Capers &Mint featuring Caulilini™ SweetStem® Cauliflower
Teddy Diggs
Sean Fowler, Chef/Owner, Mandolin | Southern Style Mushroom "Dirty Rice" Bowl
Sean Fowler
Amanda Haisley, Executive Chef, bu•ku | Five-spice California Prune Jam with Tea-Smoked Duck featuring California Prunes
Amanda Haisley
Anthony Parise, Executive Chef, Rye Southern Kitchen | Truffled Gnocchi with Black Truffle Butter
featuring Idahoan® Truffle Mashed Potatoes
Anthony Parise
Walter Royal, Executive Chef, Angus Barn | Roasted Rack of Lamb with Field Pea Relish
Walter Royal
Jason Smith, Chef/Owner, 18 Seaboard | Cast Iron Blackened Barramundi + Pimiento Goat Cheese Grits + Crispy Country Ham + Collard Potlikker featuring Australis Barramundi
Jason Smith
Steve Sturm, Senior VP of F&B, Firebirds Wood Fired Grill | Guajillo Rubbed Beef Tenderloin with Idaho Au Gratin Potatoes
Steve Sturm
Brian Wiles, Chef/Owner, Rise | Dr. Praeger's Chickenless Breast on a Butternut Squash Biscuit with a Roasted Pepper Relish, Goat Cheese and Baby Arugula featuring Dr. Praeger's Chickenless Breast
Brian Wiles
Registration for Catersource and the Art of Catering Food 2019 is now open! Click here to register!
