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Cooking With The Chefs Tent Recipe | Pink Snapper

Red Porgy With Pink Snapper Recipe Created By Chef Patrick Hogan of Caribsea, Emerald Isle Combine local, NC caught Pink Snapper topped with Spanish pesto, and a mix of confit potatoes and green tomato, cucumber, and fennel relish for a delicious, coastal inspired dish. Confit Potatoes 1 Pound Youkon Gold Potatoes 1/2 Pound Butter 2 …

Eat Local At #NCSeafoodFest

Eat Local at #NCSeafoodFest! The North Carolina Seafood Festival, in conjunction with the North Carolina Department of Agriculture, encourages you to eat local while you’re on the Morehead City Waterfront! Each of our food vendors serving local seafood will have a yellow NC Department Of Agriculture flag displayed at their tent. Look for local seafood …

Meet Clarke Merrell | Cooking With The Chefs Tent

NC Seafood Festival Schedule Saturday, October 1st | Exhibition Chef | 1:00 PM Executive Chef and Owner of Circa 81 Tapas & Cocktaileria, Clarke Merrell, created everything you see at the restaurant; from the custom-built coppertop bar, to the ever popular Circa 81 martini, Clarke has his hand in every aspect of Circa 81’s operations. …

Meet Brandon Qualls | Cooking With The Chefs Tent

NC Seafood Festival Schedule Sunday, October 2nd | Food Lion Cooking Challenge | 12:40 PM 2014 Food Lion Cooking Challenge Champion   Brandon’s culinary adventure started at a young age as a high school senior in Stockbridge, Massachusetts. Brandon diligently learned the ropes of the hospitality industry as an intern at the historic, five-diamond resort, The …

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  • North Carolina Seafood Festival

    412 D Evans Street, Morehead City, NC 28557



  • Monday: 9:00 a.m. - 5:00 p.m.
  • Tuesday: 9:00 a.m. - 5:00 p.m.
  • Wednesday: 9:00 a.m. - 5:00 p.m.
  • Thursday: 9:00 a.m. - 5:00 p.m.
  • Friday: 9:00 a.m. - 5:00 p.m.
  • Saturday: closed
  • Sunday: closed


The North Carolina Seafood Festival invites you to “bite through the night” at the 5th annual Bites & Blues held Saturday, April 1st from 5 PM- 8:30 PM! Use your ticket as
Thai Shrimp Bisque Made With Challenge Butter Created By Suzanne Clark, Challenge Butter Brand Ambassador Ingredients 3 Tablespoons of Challenge Butter 1/3 cup of shallots or chopped onion 1/3 cup