N.C. State Fair Showcases Local Culinary Talent
RALEIGH – The 2026 N.C. State Fair, taking place from October 15 to 25, will highlight the state’s rich agricultural offerings through the Got to Be NC Cooking Stage. Located in the Got to Be NC Agriculture Pavilion within Dorton Arena, the stage will feature a lineup of North Carolina chefs, farmers, food writers, and culinary personalities who will demonstrate their skills using locally sourced ingredients.
According to Agriculture Commissioner Steve Troxler, North Carolina is home to some of the finest ingredients available, and talented chefs are prepared to showcase them. “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,” Troxler stated. This year’s event will celebrate the diverse culinary landscape of the state, with established chefs and emerging talent working together.
Featured Chefs and Dishes
The cooking demonstrations will cover a range of culinary styles and ingredients. Notable highlights include Meherwan Irani, a James Beard Award-winning chef from Chai Pani in Asheville, who will introduce bold Indian street food flavors. Jamie Davis, a James Beard Award finalist from The Hackney in Washington, will demonstrate the versatility of North Carolina oysters and Carolina Gold rice. Additionally, Ricky Moore from Saltbox Seafood Joint in Durham will present a Peruvian-inspired rice and beans dish, while Andres Prussing from STOKE in Charlotte will focus on a cast-iron paella.
Meat enthusiasts can look forward to Bobby McFarland from Wye Hill in Raleigh, who will feature North Carolina Wagyu beef. Seafood lovers can enjoy presentations on North Carolina shrimp, oysters, and tuna from various coastal chefs. The cooking stage will also include demonstrations highlighting local eggs, sweet potatoes, seasonal produce, spices, and desserts, drawing inspiration from Puerto Rican, Indian, and Southern cuisines.
Connecting Consumers with Local Producers
The purpose of the Got to Be NC Cooking Stage extends beyond showcasing recipes; it aims to connect consumers with the farmers and producers who contribute to North Carolina’s vibrant culinary scene. Chad Blackwelder, a food service marketing specialist with the North Carolina Department of Agriculture and Consumer Services, emphasized the importance of these connections. “Demonstrations will highlight the versatility of North Carolina ingredients, from seafood harvested along the coast to fresh produce grown on farms across the state,” Blackwelder remarked.
Attendees will also have the opportunity to sample dishes at the Chef’s Table if selected during the demonstrations, adding an interactive element to the experience.
Cooking Stage Schedule
The schedule for the Got to Be NC Cooking Stage is packed with engaging demonstrations. For example, on Friday, October 16, chefs Bill Smith and Spring Council will demonstrate baking Southern-style biscuits at 2 p.m., followed by a session on fried chicken by Capt. John Mallette and celebrity chef Ken Smith at 4 p.m. Saturday, October 17, will feature a paella cooking demonstration by Andres Prussing at noon.
The schedule continues with various chefs showcasing their skills and unique dishes throughout the fair, culminating in a series of events on the final day, October 25, which includes cooking demonstrations focusing on North Carolina shrimp, oysters, and tuna.
All cooking demonstrations at the Got to Be NC Cooking Stage are included with the cost of admission to the N.C. State Fair, which will be open daily from 9 a.m. to 9:45 p.m., with a special opening time of noon on October 15.
Source: N.C. Department of Agriculture and Consumer Services
