Dinner in the Meadow Chefs for 2024
Each year, we are extremely fortunate to have a lineup of outstanding chefs from our area who donate their time and culinary expertise to support our efforts, and this year will be no exception! Please check back often as we will be continually updating our website to highlight this year’s chefs and their menu creations!
We encourage you to patronize their businesses and offer gratitude for being a part of our event.
If you are a chef or food artisan interested in participating in this year’s Dinner in the Meadow, we want to hear from you!
Please complete this short online questionnaire and we will be in touch with more information soon!
As our menu comes together, see each chef’s creations with their bio.
Chef Christopher Garrett
Serving: Chaurice Sausage, Etouffee, Popcorn Rice
Chef Christopher Garrett is executive chef at Seraphine, a Durham restaurant owned and operated by the Weddington brothers that explores family heritage through Louisiana-inspired dishes made modern. Garrett grew up in nearby Saxapahaw and, after culinary school where he was classically French trained, honed his skills in Chapel Hill and Durham at restaurants including Bin54, Mateo de Tapas, and Rue Cler. When he’s not in the kitchen, Garrett enjoys spending time with his family and enjoying the outdoors as an avid boater and fisherman.
Chef Benito Cantoran
Serving: Guajillo Adobo Goat Barbacoa
My name is Benito Cantoran, I am the CDFT (chef de food truck , jeje 😛) at Fat Bobs Tacos. We are a farm to table food truck, owned by Misty Morning Ranch, focused on highlighting local, sustainably raised ingredients with Ostrich being the star of the show. I enjoy cooking with niche ingredients and ostrich just happened to an animal I haven’t come across that often. My preferred cooking style is traditional Barbacoa, low and slow over some hot coal.
Chef David Lopez
Serving: Pork and Chicken Lumpia w/ a Citrus Sweet Chili and Fish Sauce
Chef David Lopez , of Atomic Clock Brewing in Durham, was born and raised in Brooklyn, New York. He fell in love with cooking at a young age in the kitchen with his mom and grandmother exploring and developing a deep appreciation for Puerto Rican food from his cultural background.
Chef Abby Bangs
Serving: Sherry braised Beef, w/ Green Tomato Mojo Verde
Chef Abby Bangs, of Mateo Bar de Tapas, was born and raised in Maine, moved to Durham NC, and started working at Mateo fresh out of culinary school. She has worked just about every position in the kitchen, and is now executive chef. She is the youngest person and first woman to hold the highest position in Mateo’s kitchen. Over the 7 years she has been in Durham, she’s only grown more fond of the Spanish style tapas with a southern perspective
Pitmaster Sam Jones
Serving: Signature Chopped BBQ with Our Sweet slaw
In the world of North Carolina barbecue, the Jones family name is equivalent to royalty. Third generation pitmaster Sam Jones (of Sam Jones BBQ) began his career in the barbecue business at an early age, helping his grandfather and uncle sell chopped pork at the famous Skylight Inn in his hometown of Ayden, NC.
Culinary VIP – Sheri Castle
Sheri Castle is the host of The Key Ingredient, an Emmy-winning cooking show from PBS North Carolina that airs across the country, via streaming services, or online via shericastle.com and pbsnc.org. She is also an award-winning professional food writer, recipe developer, and cooking teacher known for melding stories, humor, and culinary expertise.
Chef Ashleigh Fleming
Serving: Butternut Squash Pozole w/ Braised NC Wagyu & Mini Masa Biscuit
Ashleigh Fleming is the Community Culinary Director for Ripe for Revival, a Rocky Mount, N.C. nonprofit that operates a fleet of pay-what-you-can mobile fresh food mobile markets. The six mobile markets sell local produce, meat and dairy to the public, including many facing food insecurity. The markets serve about 20 sites and events per week in Beaufort, Edgecombe, Granville, Halifax, Hertford, Lenoir, Nash, Pitt, Sampson and Wake counties.
Chef Kyle Wilkerson
Serving: Kale Salad With Pimento Cheese Stuffed Okra and Sorghum Glazed Sweet Potatoes, Cucumber, Candied Pecans w/ Apple Cider Vinaigrette
Kyle Wilkerson, of Wilkerson Catering & Co. was born and raised in Durham, NC. Chef Wilkerson credits his love for southern inspired dishes and farm-to-table cooking to the time spent in the kitchen with his mom, his Mema, his Nannie, and his Poppa Paul. Kyle attended culinary school at Wake Technical Community College. Following graduation in 2007, he found himself in numerous high-end kitchens…
Chef Tie Whittaker
Serving: Nashi Tarte Tatin
Step into the world of Buttermilk Boutique, L.L.C, where Chef Tie Whittaker’s passion for pastry is a lifelong journey that began in the heart of a kitchen with her beloved grandmother, Angel. From baking fresh pies, breads, and cobblers during her formative years, Tie’s familial hobby transformed into a business dream, leading her away from a prospective career in law and into the delectable realm of fine pastry.
Chef Aaron Stumb & Students of Wake Tech Culinary Arts Program
Serving: Sheri Castle’s “Cold Pea Salad” & N/A Drinks
Chef Aaron Stumb is a prominent culinary figure known for his expertise in the culinary arts and his dedication to culinary education. He currently serves as a distinguished faculty member at the Wake Technical Community College Culinary Arts Program in North Carolina.
Durham Tech – Culinary Arts Program
Serving: Fresh NC Shrimp Cocktail
The Durham Tech Culinary Arts curriculum trains students for diverse roles in foodservice, including restaurants, hotels, catering, and healthcare. It covers theoretical knowledge and practical skills essential for industry demands such as sanitation, baking, culinary fundamentals, nutrition, customer service, and management.
Chef Serge Falcoz-Vigne
Serving: Over couscous taboulé, tchoutchouka sauce and tzatziki
Renowned for his exceptional talents, Chef Serge, has graciously contributed to the Dinner in the Meadow event for the past several years, and we are truly grateful for his continued support! Chef Falcoz-Vigne, of Bodega Tapas, Rum & Wine, in Wake Forest, has garnered accolades and established himself as a prominent figure in the culinary industry in the Raleigh dining scene…
Chef Patrick Cowden
Serving: Pinchito Spiced Lamb Rilette w/ pickled green tomato relish on Baguette
Owner and Executive Chef Patrick Cowden, of the Farmhouse Cafe, is a long time resident of the Triangle has steered the course of such places as Michael Jordan’s 23 Sport Cafe, The Grill at Glen Lennox, Michael Dean’s, Jean Claude’s Café, and his own restaurant Patrick’s Seasonal Cuisine which was located in North Durham.
Chef Malik Williams
Serving: Smoked Beef Pot Pie, Cornmeal Crust, and Black Tea Demi
Malik Williams is a culinary professional that delights guest with a passion for crafting exceptional dining experiences. Currently operating as the CDC, Chef de Cuisine at Lou Reda’s an American Table and Tap@1918, and also holding the esteemed position of Chef and Owner at Thorns and Ivory.
Chef Trenton Shank
Serving: Ember Roasted Babaganoush w/ Summer Squash Succotash and Pickled Cucumber on a Kale Cracker
Trenton Shank, formerly of Plum Southern Kitchen & Bar, in Durham, was born and raised in the wild western suburbs of Dallas/Ft. Worth. Early on he discovered cooking was something he loved to do and he had a knack for it. He won a national culinary competition while still in high school that led to scholarships to the New England Culinary Institute.