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.
518 West – Chef Serge Falcoz-Vigne
518 West, an Italian restaurant in Raleigh, opened in 1996 and is located in the heart of Glenwood South, a short drive from the Raleigh/Durham Airport (RDU) and the Research Triangle. The menu is inspired by the flavors of Italy and the Mediterranean and features locally grown ingredients whenever possible. We make our pasta on premise every day, and our delicious thin crust pizzas are baked in an Italian wood-fired oven. The menu features traditional Italian favorites, but we are best known for our creative pasta dishes, seasonal specials, fresh seafood, and hand-cut steaks. Enjoy your meal with a glass of wine from our extensive and affordable wine list and be sure to leave room for our incredible house-made desserts.
Angelina’s Kitchen – 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 angelinaskitchenonline.com
Cackalacky – Page Skelton
Around the turn of the century, in our family’s tiny cottage kitchen in Chapel Hill, North Carolina, we set out on a mission to create an extraordinary spiced condiment that is made with naturally delicious sweet potatoes – the uniquely Southern root that has the ability to “make bland and ordinary food taste better.” And, that’s exactly what we did. We called our original creation, “Cackalacky®.” (Pronounced “kak-uh-lak-ee”)
Natural Chef Program at Central Carolina Community College – Chef Gregg Ham
Locally sourced and sustainable meals prepared by CCCC students.
City Tap Bar – Lynette & Stephan
The City Tap is Pittsboro’s local watering hole. We feature 10 taps of all North Carolina brewed craft beer. We are open for lunch and dinner 7 days a week, featuring local produce, homemade soups, Boars Head meat and cheeses, and daily specials. We have live music in the evenings Thursday through Saturday and some Sundays. Please visit our website www.thecitytap.com for details and like us on facebook “citytapbar” We look forward to meeting you, Cheers from The City Tap
Cottage Lane Kitchen – Samantha Swan
Founded in 2011, 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. Our 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.
Fearrington Granary – Colin Bedford, Relais & Chateaux Grand Chef
Serving fresh, innovative menus by Chef Colin Bedford for lunch, brunch, and dinner in a relaxed and inviting atmosphere. Full bar, local craft beers and a broad selection of wines.
Fiction Kitchen – Chef Caroline Morrison
The Fiction Kitchen’s goal is to not only prepare inspiring and beautiful vegan and vegetarian cuisine but also to support the community, local growers, bakers, brewers and artists in order to provide a vibrant culinary experience. The Fiction Kitchen is located at 428 S. Dawson Street and open evenings, Tuesday-Saturday, as well as Sunday brunch. Come experience a local food revolution!
Galloway Ridge – Chef Michael Ahern
Galloway Ridge at Fearrington is a senior retirement community located just 8 miles outside of Chapel Hill. It opened in 2005 as the premiere retirement community in the Triangle offering “Lifecare” to its residents.
Our community offers several dining venues and menu selections for our residents and their guests to enjoy. We also offer full service catering menu options to outside groups for meeting space needs in our Auditorium.
Glasshalfull – Chef Mickey
Glasshalfull is the friendly, optimistic restaurant, wine bar, and wine shop in the heart of downtown Carrboro. You can meet your friends for a delicious lunch or dinner of skillfully prepared, contemporary American cuisine, browse the wine shop for an intriguing bottle to take home for dinner, or just relax at the beautiful marble bar with a spicy margarita or frosty craft beer. Glasshalfull is a neighborhood destination dedicated to providing our customers with tasty, healthful food from local producers, a world-wide spectrum of delicious wines in your glass, and the conviviality of friends greeting friends.
Green Planet Catering – Chef Christi Preddy
Green Planet Catering is an award winning, sustainable caterer specializing in great tasting, locally sourced food and drink. We strive to operate with a triple bottom line approach, within a closed loop system. Green Planet Catering creates waste free, eco friendly events through use of compostable serving ware, running our delivery van on biodiesel, and operating our own farm (with NCSU) from which we source produce for catered events. Green Planet works with local farmers to provide the freshest, seasonal products around! We are also a certified B-Corp and certified Green Plus.
La Residence – Chef John Gualtieri
La Residence takes pride in providing the freshest ingredients possible to our customers. We are dedicated to supporting local farmers and sustainable agriculture, which are highlighted in our seasonal menus.
Lilly Den Farm – Tucker & Mackenzie Withington
Our 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.
Little Hen – Chef Regan Stachler
70 seat farm-to-table restaurant serving modern American cuisine using seasonal, organic ingredients in a fine dining setting.
Lucky 32 Southern Kitchen – Chef Jay Pierce
Earnest food and hospitality in an upscale joint! Recreating the future of Piedmont cuisine from our collective past experiences with particular emphasis on locally produced ingredients.
Oakleaf – Chef Brendan Cox
Oakleaf, in Pittsboro, North Carolina serves seasonal, progressive cuisine with French and Italian influences and small production wines in the historic, stylish setting of a 1920s textile mill. The restaurant space is both grand and intimate. Exposed beams support the soaring, 25 foot ceiling. Huge windows line the brick walls on both the northern and southern sides of the space, bathing the reclaimed heart pine floors in light.Oakleaf is dedicated to seasonal cuisine and supports local farms and fishermen. Our menu changes frequently, depending upon the harvest brought to us each day by our farmers.
Provence – Chef de Cuisine Baptist Knaven
Chef Baptist came to the United States about 10 years ago and quickly earned his accolades at his successful Mediterranean restaurant “Café Zito” on the North Carolina coast until he made the decision to move to the Triangle and begin working at Provence. Working with Felix Roux, a Provence, France native, gave him the edge in classic French cuisine and that is what his menu is based on.
Enjoy a casual dining atmosphere with an impressive French and international wine selection. Enjoy our great seasonal salads and entrées, and choose from our all in-house made desserts like Pain Perdu and Chocolate Fondant.
The menu is changed daily, with seasonally available seafood and other specials, including salt encrusted whole fish!
P.G. Werth’s – Chef Jordan Keyser & Chef Hamm
Chef Gregg Hamm-Owner along with Chef de Cuisine Jordan Keyser prepare Blue Ridge Inspired favorites using locally grown foods. P.G. Werth’s is a division of Chef Hamm INC. Named after Chef Hamm’s inspirational Culinary instructor the late Dr. Patricia Guy Werth.
Small Potatoes Mobile Kitchen – Chef Elizabeth Gibbs
Small Potatoes mobile kitchen is a brand new mobile food business operating in the Triad but available for on- farm dinners and pop up dinners near you. We specialize in soup subscriptions through out the year using local farm products. Our weekly offerings include a weekly special hearty salad, side and sandwiches of all types. Join us at the Pepper fest for a sample of our roasted pepper soup and another seasonal pepper specialty.
We run on biodeisel!!
Top of the Hill Restaurant – Chef Trey
Opened in 1996 to prevent a chain restaurant from dominating downtown Chapel Hill, the mission of Top of the Hill is to embody and enlarge Chapel Hill’s culture and heritage by providing independent, unique and innovative food and beverage.Top of the Hill has won dozens of “Best in the Triangle” awards. The Brewery has won scores of gold medals in international competitions and three of its beers – BlueRidge Blueberry Wheat, Rams Head IPA and Singleton Ale – have been recognized as the best example of their styles in the world.
Tribeca Tavern – Chef James Johnson
Locally owned. Features NC beers, and great Burgers. We’re a From-scratch kitchen. You can count on us for handcrafted flavors with a dash of homegrown flair. Settle in for relaxed dining amidst area images of days gone by and every day neighborhood moments and memories. Then, let your taste buds do the choosing from our thoughtfully designed menu with selections ranging from delectably health-conscious to decadently indulgent.
Vimala’s Curryblossom Café – Chef Vimala
We believe in making healthy, delicious food accessible to all people and we trust in our community’s commitment to food justice. We grow our community by engaging intentionally in the farm to fork process and living our vision of creative resiliency.
We bring our community together with love, warmth and hospitality over delicious, healthy food. We prioritize worker, environmental, and social justice; accessibility through affordability; and sustainability at every level. We pay a living wage.
Our producers are local, our investors local, and our long-term goals are about transforming the local economy. We source our produce and meat from nearby family farms; organize our workplace around joy and liberation; honor the land and our relationship to it; and practice interdependence with other organizations and small businesses who share our values.