At the Raleigh Convention Center, we provide the platform for clients to build and strengthen their communities. Our latest 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 new menu, our partner farmers, and our new executive chef below.
Hors D'oeuvres and Small Plates
Southern Red Velvet Deviled Egg Parfait
With crispy bacon
FARMS – Grass Grazed Farms, Pine Knot Farms
Sweet Potato Biscuit Whipped cream cheese, pepper jelly
FARMS – Hines Family Farms, Peggy Rose’s Pepper Jellies
Sungold Tomato & Eggplant Chow Chow, Crispy Corn Bread Crostini
With barrel-aged apple cider and micro basil
FARMS – New Ground Farm, Sweet Peas Urban Garden
Catfish Po’ Boy on Yeast Roll
Hydroponic bibb, bread and butter remoulade
FARMS – MG3 Farms, Fogwood Food
Buttermilk Green Tomato, Whipped Farmer’s Cheese, Micro Herb Salad
With caramelized onion jam
FARMS – Hines Family Farm, Paradox Farms, Sweet Pea Urban Garden
Southern Fried Chicken and Krispy Kreme “Waffle”
With champagne mustard aioli
FARMS – Grass Grazed Farms, Peggy Rose’s Pepper Jellies
Coastal to Country
Southern Deviled Shrimp Shooter
With pepper jelly remoulade
FARMS – Peggy Rose’s Pepper Jellies
Mini Pots of Brunswick Stew
Stewed pork & chicken, lima beans, blistered corn, okra
FARMS – Pine Knot Farms, New Ground Farm
Cheddar-scallion biscuit, sweet potato biscuit, buttermilk biscuit, pimento cheese, black-eyed pea hummus, whipped honey butter, local jams & jellies
FARMS – Paradox Farms, Fogwood Food, Peggy Rose’s Pepper Jellies
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.
FARMS – Pine Knot Farms, New Ground Farms
Broccoli & Bacon Salad
Pickled red onions, Cheerwine vinaigrette
FARMS – Hines Family Farms, Pine Knot Farms
Smoked & Creamed Mustard & Turnip Greens
FARMS – Hines Family Farms
Carolina Cast Iron Rice with Okra & Peppers
FARMS – New Ground Farm
Peanut & Pepsi Float with Buttermilk Ice Cream
FARMS – America’s Best Nut Co.
Sweet Potato Pie & Apple Slaw
FARMS – Hines Family Farms
With peach jam and cream cheese frosting
FARMS – Fogwood Food
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
Raleigh Convention Center highlights minority farmers with new menu (Spectrum News 1)
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!