Fine Dining at the Fair

The N.C. State Fair may be best known for deep-fried everything, but this year’s lineup proves there’s more to taste than funnel cakes and corn dogs. From October 16–26, the Got to Be NC Pavilion inside Dorton Arena will showcase some of the state’s most celebrated chefs and food innovators, some from right here in Wilmington.

Dram Yard’s chef Nick Chavez will kick things off in a Chopped-style cooking competition on Friday, Oct. 17, at 5 p.m., facing off against WRAL’s Ken Smith and chef Adé Carrena of Dounou Cuisine in Raleigh and a Food Network 2025 Chopped champion. The chefs will battle it out using mystery ingredients sourced from North Carolina producers.

On Thursday, Oct. 23, at 3 p.m., chef Mauricio Huarcaya of Gustu Peruano will lead a live cooking demo blending authentic Peruvian flavors with local N.C. ingredients. Recently named the 2025 NCRLA Chef of the Year and a Got to Be NC Culinary Ambassador, Huarcaya continues to draw attention for his creativity and connection to local sourcing.

Chef Keith Rhodes of Catch takes the stage Sunday, Oct. 26, at 1 p.m. for a demo celebrating North Carolina seafood. The Top Chef alum and James Beard Award finalist will spotlight sustainable catches and coastal flavors that define Wilmington’s dining scene.

And it’s not just chefs representing the Cape Fear coast. End of Days Distillery returns to the N.C. Stillhouse near Heritage Circle from Oct. 23–26, serving ready-to-pour craft cocktails alongside other standout North Carolina distilleries.

For something to take home, stop by the Got to Be NC Pavilion to sample Jabba’s Hot & Sweet BBQ Dipping Sauce, crafted in nearby Leland and now found in grocery stores across the state.

From world-class seafood and Peruvian fusion to handcrafted spirits and small-batch sauces, Wilmington’s culinary talent will be on full display – proving that the State Fair is just as much about fine food as fried food.

Click here for the full daily schedule of the N.C. State Fair.