Introducing Our Award-Winning Menu...

A Seat At The Table: Southern Cuisine Featuring North Carolina’s Women-Owned and BIPOC Farmers and Food Producers

Winner of the 2021 VenuesNow Excellence in Concessions Award for Best Sustainability Initiative

At the Raleigh Convention Center, we provide the platform for clients to build and strengthen their communities. Our award-winning menu, "A Seat At The Table: Southern Cuisine Featuring North Carolina’s Women and BIPOC Farmers and Food Producers," is a testament to our commitment to creating meaningful, impactful connections.

Locally sourced and from women and BIPOC farmers and food producers, Chef Phil Evans has partnered with our region's historically underrepresented growers and creators to bring a more equitable representation of North Carolina's culture to your plate.

We invite you to learn more about this menu, our partner farmers, and our executive chef below.

A Seat At The Table

Hors D'oeuvres and Small Plates

Southern Red Velvet Deviled Egg Parfait
With crispy bacon

Sweet Potato Biscuit
Whipped cream cheese, pepper jelly

Sungold Tomato & Eggplant Chow Chow, Crispy Corn Bread Crostini
With barrel-aged apple cider and micro basil

Catfish Po’ Boy on Yeast Roll
Hydroponic bibb, bread and butter remoulade

Buttermilk Green Tomato, Whipped Farmer’s Cheese, Micro Herb Salad
With caramelized onion jam

Southern Fried Chicken and Krispy Kreme “Waffle”
With champagne mustard aioli

A Seat At The Table

Coastal to Country

Southern Deviled Shrimp Shooter
With pepper jelly remoulade

Mini Pots of Brunswick Stew
Stewed pork & chicken, lima beans, blistered corn, okra

Biscuit Bar
Cheddar-scallion biscuit, sweet potato biscuit, buttermilk biscuit, pimento cheese, black-eyed pea hummus, whipped honey butter, local jams & jellies

A Seat At The Table

Pig Pickin' with All of the Fixins'

Chef-Carved Pork Belly Porchetta
Stuffed with smoked pork and heirloom collards. Serve with southern corn muffins and barbeque sauces.

Broccoli & Bacon Salad
Pickled red onions, Cheerwine vinaigrette

Smoked & Creamed Mustard & Turnip Greens

Carolina Cast Iron Rice with Okra & Peppers

A Seat At The Table

Sweets

Peanut & Pepsi Float with Buttermilk Ice Cream

Sweet Potato Pie & Apple Slaw

Hummingbird Cake
With peach jam and cream cheese frosting

Meet

Our Partner Farms

BIPOC FARMS

 

HINES FAMILY FARMS – Jacksonville, NC

Donald Hines & Family

Black Farmer – Producing broccoli, cucumbers, eggplant, green pepper, yellow squash, zucchini, tomatoes (red slicer and green), rattlesnake beans, mustard and turnip greens.

www.hinesfamilyfarms.com

 

NEW GROUND FARM – Pembroke, NC

Millard and Connie Locklear

Native American Lumbee Farmer – Producing heirloom collards, radishes, watermelon-Easter eggs, Hakurei turnips, sungold tomatoes, Asian eggplant, okra, and mini bell peppers.

www.facebook.com/New-Ground-Family-Farm

WOMEN-OWNED

 

SWEET PEAS URBAN GARDEN – Raleigh, NC

Tami Purdue

Producing over fifty-five varieties of microgreens, vegetable shoots and edible flowers — exemplifying the precepts of the urban farm movement.

www.sweetpeasurbangardens.com

 

BLUE THUMB FARMS – Zebulon, NC

Mary Cove and Allison Culbreth

Producing clean and green, healthy herbs and salad mixes like hydroponic baby kale, baby arugula, baby romaine, baby iceberg, spring mix and living basil.

www.bluethumbfarms.com

 

AMERICA’S BEST NUT CO.– Rocky Mount, NC

Betsy Owens & Jack Lawrence

Producing a variety of roasted gourmet peanuts made from only the finest Virginia-type peanuts.

www.americasbestnutco.com

 

FOGWOOD FOOD – Reidsville, NC

Brenda Sutton

Producing small batch specialty jams, jellies, and syrups — all made with local fruits — as well as dehydrated Shiitake mushroom products.

www.fogwoodfood.com

 

PEGGY ROSE’S PEPPER JELLIES – Wake Forest, NC

Peggy Rose

Producing award-winning artisan pepper jellies, champagne and spicy mustards, and cranberry-pepper fruit spread.

www.peggyrosesjellies.com

I’ve seen too often how smaller farmers — especially women and BIPIOC farmers — are repeatedly overlooked... They deserve to be showcased, and our guests deserve to taste the best of the best.”

Executive Chef Phil Evans

Executive Chef, Phil Evans

A middle-aged white man with a shaved head and beard wearing his kitchen whites (a white branded uniform) smiling into the camera.

Our executive chef, Phil Evans, has spent years perfecting his craft in some of the U.S.' finest kitchens, including multiple five-star and five-diamond resorts.

From his beginnings working in the kitchen of three-star Michelin chef Marc Meneau in France, Chef Phil has served as Executive Sous at the St. Regis in Houston, Executive Chef at the St. Regis in Aspen, and the Executive Chef at the Triangle's own acclaimed Umstead Hotel & Spa and Herons Restaurant.

His down-to-earth approach, attention to detail, and deep appreciation for quality ingredients combine to create a thoughtful, unforgettable experience for our attendees.

Hungry For More?

With a robust menu for events of all shapes and sizes, you'll find more than enough to delight your guests.

Don't miss the Share Your Meal initiative (pg. 7) to donate additional meals to those in need. We'll double your impact!

CENTERPLATE CATERING MENU 2022

 

To learn more about the myriad sustainability programs at the RCC, visit our Sustainability page. For more information about our venue, click to learn more about the Facility.