If you are a chef or food artisan interested in participating in the 2026 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!
2024 Dinner in the Meadow Chefs
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.
Chef Christopher Garrett
Executive Chef at Seraphine
Serving: Chaurice Sausage, Etouffee, Popcorn Rice
Chef Benito Cantoran
CDFT (chef de food truck 😛) at Fat Bobs Tacos
Serving: Guajillo Adobo Goat Barbacoa
Chef David Lopez
Chef at Atomic Clock Brewing
Serving: Pork and Chicken Lumpia w/ a Citrus Sweet Chili and Fish Sauce
Chef Abby Bangs
Executive Chef, Mateo Bar de Tapas
Serving: Sherry braised Beef, w/ Green Tomato Mojo Verde
Pitmaster Sam Jones
Owner of Sam Jones BBQ
Serving: Signature Chopped BBQ with Our Sweet slaw
Culinary VIP – Sheri Castle
Renowned food author and host of the hit TV show, “The Key Ingredient”
Chef Ashleigh Fleming
Community Culinary Director at Ripe for Revival
Serving: Butternut Squash Pozole w/ Braised NC Wagyu & Mini Masa Biscuit
Chef Kyle Wilkerson
Owner of Wilkerson Catering & Co.
Serving: Kale Salad With Pimento Cheese Stuffed Okra and Sorghum Glazed Sweet Potatoes, Cucumber, Candied Pecans w/ Apple Cider Vinaigrette
Chef Tie Whittaker
Owner of Buttermilk Boutique
Serving: Nashi Tarte Tatin
Chef Aaron Stumb & Students of Wake Tech Culinary Arts Program
Distinguished Family Member at Wake Tech Culinary Arts Program
Serving: Sheri Castle’s “Cold Pea Salad” & N/A Drinks
Durham Tech – Culinary Arts Program
Durham Tech Culinary Arts Program
Serving: Fresh NC Shrimp Cocktail
Chef Serge Falcoz-Vigne
Owner and Executive Chef of Bodega Tapas, Wine and Rum
Serving: Over couscous taboulé, tchoutchouka sauce and tzatziki
Chef Patrick Cowden
Owner and Executive Chef of Farmhouse Cafe
Serving: Pinchito Spiced Lamb Rilette w/ pickled green tomato relish on Baguette
Chef Malik Williams
Chef de Cuisine at Lou Reda's an American Table and Tap@1918 | Chef and Owner at Thorns and Ivory
Serving: Smoked Beef Pot Pie, Cornmeal Crust, and Black Tea Demi
Chef Trenton Shank
Executive Chef