Who makes the magic happen? These chefs take a combined 1000 lbs of Chatham County Peppers and turn them into delicious, surprising, and often explosive creations at PepperFest each year.
ALBERELLO CAFE & MARKET – Chef Brendan Cox
Alberello Cafe & Market opened Spring 2016 in Chapel Hill! Florentine Sandwiches, Housemade Pastas, Wines & Sweets – the Italian Nonna you never had!
ANGELINA’S KITCHEN – Chefs Angelina & Chili Shack John (Pepper King 2010 & 2012)
Angelina’s Kitchen works with local farmers to bring you seasonal sustainable food cooked from scratch with plenty of special touches from our Greek and New Mexican background. Our year round relationship with our local farmers fuels our kitchen and keeps us going. We have now branched into prepared food – look for our grab n go section at our shop and at Western Wake Farmers Market. We will be expanding and adding more markets – so stay tuned through FB and our website.
BIG SPOON ROASTERS
Big Spoon Roasters makes handcrafted nut butters from scratch in Durham, N.C. Uniquely fresh, delicious, and nutritious, each small batch is made to order with the best possible ingredients sourced directly from local and like-minded producers.
BOULTED BREAD COMPANY – Joshua Bellamy & Fulton Forde
Fulton Forde first learned about stone milling while working on a German mill at Farm and Sparrow in Candler, NC. Fascinated by the heightened flavors and enhanced nutrition of stone-milled flours, he traveled North America to learn more about milling. The mill is the culmination of those travels. It is designed specifically for our bakery’s needs, with age-old mills as its main inspiration. Having our own stone mill frees us from the binds of commercially available flours. Instead, we can seek out more flavorful, nutritious, heirloom grains. We are proud of what we have created. It is a realization of the dream we shared of introducing our breads to our beloved hometown and building a community around the bakery.
BreakFAST and Beyond & Personal Home Cuisine with Chef Bill
Chef Bill has been able to experience food from east to west coasts, allowing him to experience a wide range of flavors. He brings this experience to your table utilizing local farming resources, fresh ingredients, and international cuisines for your dining pleasure. Supporting Sustainable local Farmers by using their ingredients in as many menus as possible is not only good for communities, environment, and your health; it makes a huge difference in the flavor, color, and presentation of food. Food that is grown and raised in a healthy environment without hormones, preservatives, and chemicals means you are not eating them either and that makes all the difference.
CHATHAM MARKETPLACE – Brian O-Hara
Starting as a business idea proposed by a mom at a children’s playgroup, Chatham Marketplace opened on May 18, 2006 after several years of community outreach and fundraising. The Marketplace has grown into a bustling community hub with 2200 member-owners. Recently, a local partnership obtained our debt obligation. We are truly a locally grown and community owned grocery!
CAROLINA BREWERY & GRILL – Chef Dwayne Copeland
If you’re looking for a great place to grab some grub and drink a fine microbrew or glass of wine then you need to swing by Carolina Brewery of Pittsboro, NC. Carolina Brewery offers a deliciously diverse menu selection – not what you might expect from a brewpub!
You’ll love our dishes that are prepared with fresh, in-season fruits and vegetables, and locally raised beef. Our friends at Lilly Den Farms provide us with top quality beef that’s fed our very own specialty grains. We proudly use local ingredients from: The Pittsboro
Bread Shop, The Phoenix Bakery, Lilly Den Farms, Chapel Hill Creamery, Chandler Foods,
Cackalacky Inc. and Counter Culture Coffee.
CENTRO MEXICAN RESTAURANT – Angela Salamanca (2015 Best Dish Winner)
Centro was born from the hearts of Angela Salamanca and her uncle, Carlos, who shared a love for art, and fresh, authentic Mexican cuisine. In 2007, with the help of countless friends and family, they opened the doors to Centro in the heart of Downtown Raleigh. Since that day, Centro has become a unique reflection of the people who have worked here, the customers, and the community surrounding us.
Supporting our community is very important to us and we love seeing it grow. We pride ourselves on using as many fresh, organic and local ingredients as possible to provide you with healthy, flavorful food as well as to support our local farmers.Our mission is to serve you the best locally-sourced Mexican and Latin American cuisine, innovative margaritas and cocktails, and to give back to our wonderful community.
COTTAGE LANE KITCHEN – Chef Samantha Swan (2014 Pepperfest “Best Dish” 2nd Place Winner)
Cottage Lane Kitchen’s intention is to bring flavor to food without overpowering it. Condiments to compliment different dishes, cooking styles and palates are the main focus of the business. Their mission is to relish the world and entice tastebuds with ‘happy heat’!
The company’s flagship product, ‘Get Me A Switch’, a sassy yet sweet, pepper relish, was launched in October 2011. This relish is based on a heirloom recipe passed down from the founder’s great grandmother in the 19th century; to be refined by her grandfather in the 20th, perfected by her father and updated by her in the 21st. The name, ‘Get me a Switch’, acknowledges its southern heritage with spirit and describes the switching of the relish’s flavor from sweet to heat. It is made with jalapeno and serrano peppers and goes well with a variety of foods. It is made from all natural, locally sourced ingredients with no preservatives and is gluten free.
COURTYARD COFFEE –
Courtyard Coffee is the best place in Chatham County for coffee, lattes, smoothies, frappes, sweet treats, and freshly roasted coffee beans.
BLUE DOT COFFEE –
Blue Dot Coffee is the best place in Pittsboro for meeting friends, family, coworkers over a great cup of coffee, espresso, latte, cappuccino, mocha, sweet treat, the list goes on!
DEMON SEED – (2015 “Most Unexpected” Winner)
Demon Seed is the hottest most flavorful condiment made from locally grown Bhut Jolokia peppers (Ghost Peppers). We use red and chocolate Bhut Jolokia peppers. We have been perfecting these heirloom peppers for years. Every pepper is hand picked at the peek of ripeness. Pick them too soon and they don’t come into their full flavor profile. A little dash will do ya.
DOS PERROS – Chef Michael, General Manager Raul and owner Charlie Deal
The menu at Dos Perros is truly an experience in real Mexican cuisine, highlighting the region’s rich, flavorful sauces, fresh, simple ingredients and perfectly balanced spices. Locally sourced ingredients turn into amazing tacos, perfect tamales, delightful soups and surprising salads. They keep the menu fresh and seasonal, with choices to suit any palate.
Plus, Dos Perros is known throughout the Triangle as one of Durham’s best vegetarian and vegan options, with numerous gluten-free options as well.
ELAINE’S ON FRANKLIN – Chef/Owner Brett Jennings
Elaine’s on Franklin serves unique regional American cuisine in a cozy, romantic atmosphere in the heart of downtown Chapel Hill. Chef/owner Bret Jennings fuses bold flavors and classical preparations in his revolving menus focused on the finest local ingredients available. Elaine’s on Franklin’s delightful food is matched by their Wine Spectator award-winning wine and popular cocktail list. The restaurant features a three-course, early dinner prix fixe for $35 nightly from 5:30-6:30pm, perfect for a pre-theatre or post-meeting meal. Elaine’s on Franklin was awarded a Silver Medal for Best Restaurants of 2012 in the News & Observer and has received rave reviews in Southern Living and Delta’s Sky Magazine. Jennings has cooked at the James Beard House in New York City and was a finalist for Best Chef in the Independent Weekly’s Best of the Triangle 2012.
elements offers simple, yet elegantly composed food in a serene, contemporary setting. Our passion for fine dining will compliment your taste for haute cuisine. From the moment you walk in to the last delicious morsel you will taste, we promise to deliver a unique and exquisite dining experience.
Our cuisine combines classical as well as modern Asian and European cooking techniques to enhance the flavors of local and sustainable ingredients. Our menu changes often to capitalize on the freshest and most seasonal fare. We are proud that we select menu items from local farms and food producers such as Coon Rock Farm (www.coonrockfram.com), Brinkley Farms (www.brinkleyfarms.com) and Goat Lady Dairy (www.goatladydairy.com). The seafood at elements is also delivered fresh from North Carolina seafood purveyors and global sustainable vendors.
FEARRINGTON GRANARY – Chef Colin Bedford
A full-service restaurant, the Fearrington Granary is the perfect spot to enjoy fresh creative cuisine in a relaxed and inviting atmosphere. Executive Chef Colin Bedford’s Contemporary American menus feature a delightful selection of salads, entrees, items from the grill and desserts. This vibrant restaurant provides seating on various levels with views of the charming village shops, surrounding gardens, and the rolling pastures filled with Belted Galloway Cows.
FIDDLEHEAD FARM – Chef Emily Boynton
Fiddlehead Farm is a small 5 acre farm in Pittsboro, NC selling baked goods, jams, jellies and preserves, hot sauces and finishing salts, all made with love, and the best local and organic ingredients! Plus a small but mighty selection of vegetables grown using the best sustainable practices. They can be found at the Chapel Hill Farmers’ Market, Carrboro Farmer’s Market, and Chatham Mills Farmer’s Market. Products are also available from LoMo Market and at the Saxapahaw General Store.
FERTILE GROUND FOOD CO-OP – Liz Crews
Fertile Ground Food Cooperative (FGFC) is a SE Raleigh-based multi-stakeholder cooperative that highlights the community’s entrepreneurial spirit, helps create pathways to living-wage jobs, increases access to healthy/affordable food, and fosters collective ownership.
We are a group of residents, leaders and visionaries seeking to establish a multi-stakeholder cooperative that increases access to healthy/affordable food and serves as a community/cultural center in Southeast Raleigh. We will be an enterprise that values the well-being of the community and the planet as much as it values profit.
GLASSHALFULL – Chef Marshall Smith
Glasshalfull, is downtown Carrboro’s own optimistic restaurant, wine bar, and wine shop. Here’s your invitation to gather your friends for a festive exploration of our delicious contemporary American cooking and intriguing selection of wines from around the world. Plenty of free parking make it easy to meet for lunch or dinner, or simply a cocktail around the beautiful bar. So as the sun sets on the Carrboro countryside and the candles cast their romantic glow, you’ll be forgiven for imagining you’re in “Paris,” after all.
Ask any Italian-American what ‘gravy’ is, and they’ll tell you it’s the pasta sauce that their mothers and grandmothers cooked fresh every night. At Gravy Restaurant we take the same care, preparing our signature sauce every day using select tomatoes and locally grown herbs. The heart and soul poured into the preparation of traditional Italian-American dishes pairs with inspired modern twists and a focus on seasonal ingredients to define Gravy’s unique approach to this classic cuisine.
HARVEST 18 – Chef/Owner Jason Smith
Harvest 18 is located in the Southpoint region. Harvest 18 is a neighborhood eatery offering chef-driven cuisine with over 80 % of it food sourced from N.C. farmers and purveyors. Executive chef and owner Jason Smith, leads a culinary team focused on creating seasonal menus and is committed to supporting the area’s natural resources by reinvesting over $500,000 annually through his local purchases.
HAW RIVER MUSHROOMS – Owners Ches & Laura Stewart
Haw River Mushrooms grows gourmet edible mushrooms in Saxapahaw, NC, including shiitake, lions’s mane, and blue, pink, and golden oysters. We are a family owned organic business run by Ches and Laura Stewart, and managed by our co-CEOs, twin daughters Sarah Lou and Ella Rose born in early 2016.
HONEYSUCKLE TEAHOUSE –
Built as a community gathering place, Honeysuckle unites visionaries, teachers, architects, carpenters, herbalists, ethnobotanists, chefs, mycologists and farmers, establishing a symbiotic nexus for holistic living. Surrounded by 72 raised cedar herb-beds, a greenhouse, a flower & herb labrynth inspired by Buddhist & Hindu mandala designs, and a 6 acre elderberry, heritage grain, hop, and Camellia Sinensis farm, life is vibrant and plentiful at the tea house. Honeysuckle is quickly establishing itself as a seat for healing, with its plant based remedies and serene atmosphere.
Juju serves up small plates with bold flavors, each prepared creatively with attention to tradition, whimsy, local integrity, and, of course, deliciousness. In addition to its extensive and delicious menu, Juju features a dynamic beverage program of hand-made cocktails, extensive Sake selections and a well-chosen list of artisan wines and craft beers.
Dine at the exquisite bar, in the luxurious booths, in the main dining room, or around the fire pit on the patio. Make a meal from small plates or order a whole Peking duck to share with friends. Just come ready for a memorable experience.
LA RESIDENCE – Chef John Gualtieri
A Chapel Hill landmark since 1976, La Residence offers an American inspired twist on classic French food.
LILLY DEN FARM (Tucker & Mackenzie Withington) & GRANITE SPRINGS FARM (Meredith Leight)
Lilly Den’s mission is to provide a wide variety of natural and locally raised meats for individuals and families to enjoy with the peace of mind knowing the meat was raised healthy and humanely.
Granite Springs Farm is a Market Garden and CSA, growing vegetables and mushrooms without the use of synthetic pesticides, herbicides or fertilizers. We also supply produce to several local restaurants. Given the ol’ adage, “You are what you eat,” we encourage you to learn more about the fresh, seasonal food we grow just for you and your community. Visit the Know Your Food! page to learn more about the vegetables we grow and recipes on how best to prepare them, tried and approved from our own kitchen!
OAKLEAF – Chef Brendan Cox
Oakleaf – a restaurant located at the Historic Chatham Mills in Pittsboro, NC. We’re dedicated to providing high quality, affordable cuisine in a comfortable space. We strive to support local farmers to the greatest extent possible and to serve incredibly fresh, sustainably harvested seafood.
The amazing selection of local produce, proteins, beer, wine and spirits allow Radius to live up to its name because much of the restaurant’s ingredients are sourced within a 250 mile radius of Hillsborough. Why pizza from an Irish chef?? Mick discovered “the power of pizza” when he took up mountain biking. At the end of a long ride, he and his cycling friends would stop at the local pizzeria. There, they would rejuvenate, refuel and share stories about the day’s ride. Mick hopes the area’s many road cyclists will come to Radius and do the same!
SAINT JACQUES FRENCH CUISINE – Serge Falcoz-Vigne
Chef Restaurateur Serge Falcoz-Vigne and his team bring a truly authentic French fine dining experience to Raleigh, NC. Opened in 2004, Saint Jacques French Cuisine aims to showcase France’s culinary heritage, with its love of exceptional food and fine wines. We are dedicated to using the freshest and highest quality ingredients, which we source locally by working closely with North Carolina farmers. Saint Jacques is consistently rated as one of the top restaurants in North Carolina and has regularly featured in the Top 100 restaurants in the nation on OpenTable.com.
TOP OF THE HILL
Top of the Hill–or TOPO as we have come to be known–is a destination spot. Our menu is loaded with locally-sourced ingredients, our acclaimed beer collection is brewed right on site, and our outdoor deck boasts a panoramic view of downtown.
Rounding out the offerings are our event spaces that can host any occasion you can dream up. And, oh yeah, did we mention we now make our own spirits? That’s right. It’s all here at the top. Come join us.
Tribeca Tavern burgers are handcrafted every day. We start by grinding choice sirloin, chuck and short rib, a combination that creates a flavor like no other. Our burgers are grilled to perfection. See our Chef Burgers menu for some of the most unique and tasty burgers you’ll find in North Carolina.
PLUS RED HAWK FARM’s Brett Evans, Antonia Lynn of SOUL 2 SOUL CATERING and Hadassah Peterson of TRIANGLE GLUTEN FREE!