A very special event to kick off the weekend features the very best of the Outer Banks and North Carolina state.  Please join us at our host, Basnight’s Lone Cedar Café for what will be an unforgettable meal and evening.

Three OBX chefs are joined by three top chefs from throughout NC to bring you a six (6) course dinner highlighting the cuisine of these award-winning chefs and their local ingredients, with each course perfectly paired with one of North Carolina’s finest wines. From the coast’s oysters, shrimp and fresh catch to foraged mushrooms and pastured heritage pork from western NC, and the fine produce from the farms in between, this will be a celebration of the foods and the people that bring it to table.

This event will feature local and visiting chefs, some of which you may have seen on the Food Network, Top Chef, and UNC television!

Keith Rhodes, Catch Restaurant, Wilmington

Clark Barlowe, Heirloom Restaurant, Charlotte

John May, Piedmont Restaurant, Durham

Scott Surratt, Inn At Pamlico Sound, Hatteras

Daniel Lewis, Coastal Provisions Oyster bar & Wine Bar Café, Southern Shores

Bud Gruninger, Basnight’s Lone Cedar Café, Nags Head

***MENU***

*First Course*

Tasting of North Carolina Oysters with Granite’

Chef Daniel Lewis, Coastal Provisions Oyster Bar & Wine Bar Café, Southern Shores

Biltmore Estate Chateau Reserve Brut

*Second Course*

Seafood Ceviche, Smoke Grapes, Sweet Potato, Mint, Cilantro, Lime, Fresno Chile and Crusted Peanuts

Chef Keith Rhodes, Catch, Wilmington

Sanctuary Vineyards Albarino

*Third Course*

Seared Pamlico Rockfish with Butternut Risotto, Swiss Chard,

Saffron Buerre Blanc, Basil Oil

Chef Scott Surratt, Café Pamlico, Hatteras

Sanctuary Vineyards

*Fourth Course*

Seared Scallops, Buffalo Milling Cheese Grits, Applewood Bacon Jam, Micro Arugula

Chef Bud Gruninger, Basnight’s Lone Cedar Café, Nags Head

*Fifth Course*

Rabbit Roulade wrapped in Collard Greens, Charred Spring Onion and Carrot Romesco

Chef John May, Piedmont, Durham

Jones Von Drehle Tempranillo

*Sixth Course*

Carolina Bison Hickory Nut Smoked Chuck Tender, Boy and Girl Farm Sand Cured Carrots, Pine Knot Farm Purple Sweet Potato Puree, Bison Jus

Chef Clark Barlowe, Heirloom, Charlotte

Jones Von Drehle Cabernet Franc

Plus…

*Dessert Course*

Tea Pavlova, Green Apple, Matcha

Chef John May, Piedmont, Durham

Jones Von Drehle Late Harvest Viognier

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Attendance is limited so we advise you to purchase early. Sales will end at 8pm on Wednesday March 22nd. Attire is business casual.

*A 3% fee will be added to checkout to cover administrative costs. Thank you.