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
Sean Fowler, Chef/Owner, Mandolin | Southern Style Mushroom "Dirty Rice" Bowl
Amanda Haisley, Executive Chef, bu•ku | Five-spice California Prune Jam with Tea-Smoked Duck featuring California Prunes
Anthony Parise, Executive Chef, Rye Southern Kitchen | Truffled Gnocchi with Black Truffle Butter
featuring Idahoan® Truffle Mashed Potatoes
Walter Royal, Executive Chef, Angus Barn | Roasted Rack of Lamb with Field Pea Relish
Jason Smith, Chef/Owner, 18 Seaboard | Cast Iron Blackened Barramundi + Pimiento Goat Cheese Grits + Crispy Country Ham + Collard Potlikker featuring Australis Barramundi
Steve Sturm, Senior VP of F&B, Firebirds Wood Fired Grill | Guajillo Rubbed Beef Tenderloin with Idaho Au Gratin Potatoes
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
Registration for Catersource and the Art of Catering Food 2019 is now open! Click here to register!