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.
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
Southern Deviled Shrimp Shooter
With pepper jelly remoulade
Mini Pots of Brunswick Stew
Stewed pork & chicken, lima beans, blistered corn, okra
Cheddar-scallion biscuit, sweet potato biscuit, buttermilk biscuit, pimento cheese, black-eyed pea hummus, whipped honey butter, local jams & jellies
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
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.
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.
SWEET PEAS URBAN GARDEN – Raleigh, NC
Producing over fifty-five varieties of microgreens, vegetable shoots and edible flowers — exemplifying the precepts of the urban farm movement.
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.
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.
FOGWOOD FOOD – Reidsville, NC
Producing small batch specialty jams, jellies, and syrups — all made with local fruits — as well as dehydrated Shiitake mushroom products.
PEGGY ROSE’S PEPPER JELLIES – Wake Forest, NC
Producing award-winning artisan pepper jellies, champagne and spicy mustards, and cranberry-pepper fruit spread.
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
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.
Press and Awards
WINNER: Excellence in Concessions for New Sustainable Initiative (VenuesNow)
Raleigh Convention Center highlights minority farmers with new menu (Spectrum News 1)
New Raleigh Convention Center menu highlights diversity in farming (CBS 17)
A Seat At The Table' menu at Raleigh Convention Center helps local women, BIPOC-owned farms (ABC-11 WTVD)
Urban garden movement gaining ground as barriers for women, minorities come down (WRAL)
Raleigh Convention Center launches menu featuring products grown by female, BIPOC farmers (ConventionSouth)
Raleigh Convention Centers Introduces New Menu Featuring Ingredients Grown and Raised by Female and BIPOC Farmers in NC (IAVM)
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 to donate additional meals to those in need. We'll double your impact!
CENTERPLATE CATERING MENU 2023
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.