Dateline October 16, 2026. It’s time for the North Carolina State Fair. That means I’ll be in Raleigh for 10 delicious days on the Got To Be NC Cooking Stage!
Fair warning 😊 see what I did there! This is a long post but well worth the read. Grab a cup or glass of your favorite local beverage and dive in. Then make plans to come to the 2026 NC State Fair.
Of course, there’s always plenty of talk about all the new foods to try at the Fair. But if you ask me, the BEST food & drink at the North Carolina State Fair can be found on the Got To Be NC Cooking Stage.
And there’s a whole lot more to the story than what’s cooking.
From October 16 through October 25, 2026, we’ll be welcoming chefs, farmers, fishermen and local food producers from across North Carolina. They will share recipes & talk about the ingredients they love. And show you how to bring a little more local food to your own table.
This is your guide to the 2026 NC State Fair Got To Be NC Cooking Stage schedule. Everything you need to know about who’s cooking, when to come, what you’ll see and how to follow along from home.
And I won’t be doing it alone!
My good friend Chef Chad Blackwelder of the North Carolina Department of Agriculture and Consumer Services will be right there with me, co-hosting all 10 days of cooking demonstrations.
Chad and I have a wonderful time sharing the stage, introducing you to the chefs and farmers, asking questions, swapping stories and, of course, tasting everything along the way.
And this year, we’re adding a little something extra to the mix. Along with hosting all those talented chefs, Chad and I will each be doing a little cooking of our own.
We can’t wait!
Scroll down for the complete day by day 2026 cooking schedule.
Where Is the Got To Be NC Cooking Stage at the 2026 NC State Fair?
You’ll find us inside historic Dorton Arena, in the Got To Be NC Agriculture Pavilion, at the far end of the building.
The North Carolina State Fair runs October 15–25, 2026, and our cooking demonstrations begin Friday, October 16.
Admission to the cooking demonstrations is included with your State Fair admission ticket.
What Time Are the Cooking Demonstrations at the NC State Fair?
Most days, you’ll find us cooking at noon, 2 pm and 4 pm, although there are a few changes to that schedule, including some morning and 5 pm demonstrations.
The cooking demonstrations generally last about 45 minutes.
The Got To Be NC Agriculture Pavilion is scheduled to be open from 9 am until 9:45 pm, with a noon opening on the Fair’s first day.
You’ll find the complete day-by-day cooking schedule below.
Bookmark This Page! We’re Cooking All Week Long
And the fun won’t stop when each cooking demonstration ends!
Throughout the 10 days of the Fair, I’ll be posting recipes from the dishes we’re cooking onstage, along with photos, stories about the chefs and farmers, and information about where you can shop for the local ingredients featured in each dish.
So bookmark this page and come back often. As the Fair progresses, I’ll be adding links to each day’s recipes and recaps right here in the schedule.
If you want the recipes to come right to your inbox as soon as they publish, then subscribe to the site by leaving your email address where prompted on the home page.
That way, whether you’re joining us in Dorton Arena or following along from home, you can cook with us all week long!
Why Is the Got To Be NC Cooking Stage Such a Delicious Place to Visit?
If you’ve spent much time reading my blog or cooking with me, you know how much I love introducing people to the farmers, fishermen and food producers behind the ingredients we cook with every day.
That’s what makes the Got To Be NC Cooking Stage so much fun.
It’s a chance to watch talented chefs prepare dishes you can make at home, but it’s also an opportunity to hear the stories behind the ingredients.
Sometimes the person who grew the grain, raised the livestock or brought in the seafood is standing right there beside the chef.
And when you get to know the people behind the food, shopping local takes on a whole new meaning.
Know Your Farmers and Producers: The One-Minute Read
Here’s a little introduction to some of the North Carolina farmers, fishermen and food producers who will be part of our cooking demonstrations this year.
You’ll hear more about them onstage, and I’ll be sharing additional stories and information about where to find their products as we go.
Ran-Lew Dairy | Snow Camp, NC
Randy Lewis of Ran-Lew Dairy will be joining us on Friday, October 16, at 2 pm for our Southern biscuit demonstration with chefs Bill Smith and Spring Council. Since we’re talking biscuits, you can bet we’re going to be talking about buttermilk! Be sure to stop by the Ran Lew Dairy’s booth to the left of the cooking stage for a taste of Ran Lew’s amazing soft serve ice cream The buttermilk lemon is my very favorite!
For where to by info for Ran Lew Dairy, visit their website here.
Parks Family Farm | Concord, NC
Sometimes the best connections happen when one farmer introduces you to another.
Tommy Wheeler of Tidewater Grain Company was instrumental in bringing Andy Parks of Parks Family Farm and his North Carolina country ham to the cooking stage this year.
And our chefs have plans for it!
Andy’s country ham, cured the old-fashioned way, is entered in the country ham contest on Thursday Oct 15 and will be featured in the Southern biscuit demonstration with Bill Smith and Spring Council on Friday, October 16, at 2 pm.
Later that afternoon, Captain John Mallette will use it in his fried chicken gravy.
And on Saturday, October 17, Chef Andres Prussing will bring that same country ham into his cast iron paella.
Three very different dishes, all with a delicious North Carolina connection.
Union Grove Farm | Chapel Hill, NC
Union Grove Farm is a regenerative farm in Chapel Hill, raising lamb and growing table grapes.
Their locally raised lamb will be featured in Chef Meherwan Irani’s Indian cooking demonstration on Saturday, October 17, at 2 pm, and again when Chad and I cook with Spicewalla spices at 4 pm that same afternoon.
I was thrilled to visit Union Grove earlier this week. My trip to the farm included lamb, a new varitety of muscadine table grapes and locally made ice cream. I can’t wait to tell the story,
Tidewater Grain Company | Oriental, NC
You may already know the folks at Tidewater Grain Company for their locally grown Carolina Gold Rice. I’ve written about them many times before.
Chefs will be featuring that rice in demonstrations throughout the week.
But sometimes, as you get to know your farmers, you discover their stories go a little deeper than you first realized.
Did you know that members of the Tidewater Grain Company team are also avid duck hunters? In fact duck hunting is what led them to start the farm in the first place. It’s a great story.
They’ll be supplying wild duck for Chef Andres Prussing’s cast iron paella on October 17, as well as wild-caught teal for Chef Daniel Murray’s demonstration on October 23.
And here’s another connection! Tommy Wheeler of Tidewater Grain Company was instrumental in bringing Andy Parks of Parks Family Farm and his country ham to the cooking stage.
That’s one of the things I love most about working with North Carolina farmers and producers. You never know where one introduction to a local farmer might lead.
Learn more about Tidewater Grain Company and shop online for home delivery here.
Braswell Family Farms | Nashville, NC
Trey Braswell of Braswell Family Farms will join Chad Blackwelder on Tuesday, October 20, at 10:30 am for a special cooking demonstration featuring North Carolina Eggland’s Best eggs, raised by Braswell Farms.
More about Braswell Family Farms and where to find their eggs.
Wilder’s | Turkey, NC
We’ll be cooking with two different products from Wilder’s this year.
On Tuesday, October 20, Chef Ashleigh Fleming will be cooking with Wilder’s North Carolina pasture-raised Berkshire pork.
Then, on Wednesday, October 21, Chef Bobby McFarland will be featuring Wilder’s Wagyu beef.
For more info on Wilders, links to swag, beef and pork and where to by info
Southern Breeze Seafood | Sneads Ferry, NC
Captain John Mallette of Southern Breeze Seafood will be joining us twice during the Fair.
You’ll see him on Friday, October 16, when he helps us kick off the cooking demonstrations with a fried chicken dinner, and again on Sunday, October 25, for a demonstration all about North Carolina tuna.
Yes, a seafood captain cooking fried chicken! It’s all part of the fun.
For more on Southern Breeze Seafood, keep up with them on Facebook here.
The Oyster Girl | Topsail Sound, NC
Captain Morgan Klein, The Oyster Girl, will be bringing her weel-known North Carolina Marsh Hippie Oysters to the stage on Sunday, October 18, and again on Sunday, October 25.
We’ll be talking about local oysters, how to prepare them and why knowing where your seafood comes from matters.
To keep up with all Morgan has going on, follow her feed on instagram here
North Carolina Pasture-Raised Chicken | Fat Mountain Farms, Cerro Gordo, NC
We’ll also be cooking with locally raised North Carolina chicken in several demonstrations, including Friday, October 16; Sunday, October 18; Thursday, October 22; and Saturday, October 24. Fat Mountain Farm’s founder, CEO and owner Jeff Burroughs will be with us for John Mallette’s Fried Chicken demo on Friday Oct 16 at 4 pm.
Fat Mountain Farms – learn more and order online for to-your-door shipping here
North Carolina Wines, Meads and Ciders | Statewide
We’re eating local and drinking local, too!
Nichole Chesney of NC Wine will be joining us onstage throughout the Fair, bringing a different North Carolina wine, mead or cider to pair with the dishes prepared at each cooking demonstration.
By the time our 10 days are up, we’ll have what may be the best North Carolina wine list in the state!
I’ll be sharing all the pairings here with the recipes and photos from each demo, so be sure to come back for the complete list.
And then plan to use that list as your guide when choosing award-winning North Carolina wines, meads and ciders to showcase on your own holiday table.
What better way to celebrate than by pouring something made right here in North Carolina?
Tap Here for a look at all we poured and paired at the 2025 NC State Fair and then for more Visit NC Wine’s very informative website here.
What’s in Our Got To Be NC Onstage Pantry?
Along with the farmers and producers featured in individual demonstrations, we’re stocking our onstage pantry with some wonderful North Carolina-made ingredients. We’ll be adding in new NC products at each demo as our chefs bring in products and as we feature items from Vendors in the 2026 Dorton Arena, GotToBeNC pavilion, where you can shop between cooking demos for local products to take home or enjoy on the spot. Let’s start with a quick overview of our onstage pantry:
Spicewalla | Asheville, NC: Spicewalla spices will be available to our chefs throughout the Fair. In particular, you’ll see them featured in Chef Meherwan Irani’s demonstration on October 17, in the cooking demonstration Chad and I are doing later that afternoon, and again when I cook with pumpkin and pumpkin pie spice on October 24. You can see the entire line up and order online here
Miso Master Miso | Rutherfordton, NC: Did you know the largest producer of organic miso in the world is located in Rutherfordton NC? This is North Carolina-made miso and we have a whole variety on hand for our chefs to feature in their recipes. Learn more and order online here.
But Wait, there’s more…
Lusty Monk Mustard |Asheville NC: This is “No-nonsense, full-on, front-of-the-line, off-the-chart, step-aside mustard, made in North Carolina in three different varieties. Learn more and order online here.
Olive Crate | Charlotte NC : Olive Crate is based in Charlotte NC but imports ultra premium, extra virgin Kores Estate olive oil from their family’s olive orchard in Greece. Learn more and order online here
Uno Alla Volta | Charlotte NC: If you live in Charlotte NC or are visiting the area, don’t miss the delicious dairy-full line up from UAV cheese every Saturday at the Matthews Farmers Market. Cheesemaker and owner Zack Gadberry produces his own butter, cream cheese, mozzarella, burrata, yogurt cheese, cottage cheese and a whole line of ready-to-eat artisan dishes under the Benny & Bugs moniker. Details Here.
And one more local product worth mentioning in our pantry and at the onstage table: Chilly Water. We will be serving Chilly Water to our chefs and our on stage Chef’s Table guests during every demonstration. Chilly Water is a new premium water brand and a spin off sensation of the long established Carolina Ice Company in Kinston NC. It is available in sparkling and still wanter and was recently voted the #2 in the world and the #1 water in the United States. Ben from Chilly Water will join us onstage at the 4pm demo on Friday Oct 16. Learn more and order or get where to shop info here.
How Can You Get a Seat at the Got To Be NC Chef’s Table?
Would you like to do more than just watch the cooking demonstration?
At every demonstration, six lucky guests will have the opportunity to sit at our Got To Be NC Chef’s Table, right there onstage.
Our Chef’s Table guests will get to enjoy a plated serving of the dish being prepared, along with a North Carolina wine, mead or cider pairing.
And we’ll send you home with a photo to remember the experience.
It’s a pretty delicious way to enjoy the Fair!
Just be in the audience at the beginning of each demo and raise your hand. We don’t take reservations and can’t make guarantees, but we do randomly select six different fairgoers for each chef’s demo. Adults over 21 only. Please know this is a 50-60 minute time committment.
Meet the Chefs and Get Your Cookbooks Signed!
This year, we’ve got a special treat. Calling all cookbook lovers among our GotToBeNC cooking stage guests and fairgoers in the GotToBeNc pavilion aka Dorton Arena!
Both James Beard Award-winning Chef Meherwan Irani and James Beard Award-winning Chef Ricky Moore will have cookbooks available for purchase.
And even better, both chefs will be sticking around to sign copies for everyone who purchases a book onsite.
So come for the cooking demonstration, meet the chefs and take home a signed cookbook for your collection!
2026 Got To Be NC Cooking Stage Schedule: October 16–25
Here it is! Your day-by-day guide to who’s cooking at the 2026 North Carolina State Fair.
As each day’s demonstrations wrap up, I’ll write about the recipes we prepared. In those posts I’ll share photos from the stage; and information about the North Carolina farmers and producers who supplied the ingredients.
You’ll also find tips on where to shop for those same local products. Plan to bring a bit of the State Fair cooking stage into your own kitchen.
Look for recipe and recap links beneath each day’s schedule as the Fair progresses.
Friday, October 16: Biscuits and Fried Chicken
2 pm | Baking North Carolina County Ham Biscuits, Southern Style
We’re kicking things off with chefs and cookbook authors Bill Smith and Spring Council. The two will be celebrating the upcoming Chapel Hill Biscuit Festival, October 24–25.
Randy Lewis of Ran-Lew Dairy will be joining us, because what are biscuits without the local buttermilk? And we’ll also be featuring old-fashioned North Carolina country ham from Andy Parks. Parks Family Farm, is a 200 year old bicentennial farm in Concord NC. Can’t wait to share his story.
What better way to follow North Carolina biscuits, than North Carolina classic fried chicken?
4 pm | Winner, Winner, THE BEST Fried Chicken Dinner
Captain John Mallette of Southern Breeze Seafood in Sneads Ferry and celebrity chef Ken Smith of WRAL. The two will be cooking up a fried chicken dinner. John will be showcasing his Southern Breeze Seafood breaders, all made with Tidewater Grain Company Carolina Gold Heirloom Rice Flour.
We’ll be using local pasture raised North Carolina chicken from Fat Mountain Farm. Farmer Jeff Burroughs will be on hand to tell us about the farm. Also joining in on the demo – Andy Parks from Parks Family Farm. Parks’ country ham will be the not so secret ingredient in John’s fried chicken gravy. Its going to be a delicious day.
Order Southern Breeze Seafood Breaders here.
Saturday, October 17: Cast Iron, Indian Lamb Burgers and Spicewalla
Noon | Cooking with Carolina Cooker Cast Iron: Making Paella
Chef Andres Prussing of STOKE at the Charlotte Marriott City Center joins Jason Allen of Carolina Cooker for a cast iron paella demonstration.
In addition to cooking with North Carolina Carolina Gold Rice, Andres will be featuring Local NC Shrimp from Southern Breeze Seafood in Sneads Ferry NC; wild duck from Tidewater Grain Company ( learn how their whole company started with a bunch of ducks), and old-fashioned country ham from Parks Family Farm.
2 pm | At-Home Indian Recipes with Chef Meherwan Irani
James Beard Award-winning Chef Meherwan Irani of Chai Pani will be sharing Indian recipes you can make at home. He’ll make the same fabulous lamb burgers he serves at Chai Pani and at Botiwalla and share his recipe for fried Kale Pakoras. Meherwan will be cooking with locally raised lamb from Union Grove Farm and spices from Asheville’s Spicewalla. Meherwan will be joined onstage by Dane Jensen, Livestock Manager & Regenerative Lead from Union Grove.
Cookbook Signing: Meherwan will have copies of his new cookbook and a special box of spices available for purchase immediately following the demonstration in the Tidewater Grain Company booth right beside the stage; and will personally sign books purchased onsite.
4 pm | Spice It Up with Spicewalla
Now it’s our turn to cook!
Chef Chad Blackwelder and I will be stepping up to the stove to show you how we’re using Spicewalla spices and locally raised lamb from Union Grove Farm. Greg Bohlen, Founder and CEO of Union Grove Farm will be joining us onstage to talk about the farm and tell us all how growing NC table grapes leads to owning a flock of 200+ sheep! Bonus recipe: I’ve got a cool new way to do deviled eggs ala Spicewalla’s new Butter Chicken spice packet.
Sunday, October 18: Oysters, Chicken and Carolina Gold Rice
Noon | Cooking with NC Oysters
Chef Jamie Davis of The Hackney in Washington, NC, joins Captain Morgan Klein, The Oyster Girl, for a demonstration featuring locally harvested North Carolina oysters.
2 pm | A Taste of Vidrio
Chef Roberto Barth of Vidrio Restaurant in Raleigh will be sharing a dish featuring locally raised North Carolina chicken from Fat Mountain.
4 pm | Finding Carolina Gold
Chef Jamie Davis returns to the stage for a demonstration featuring Carolina Gold Rice from Tidewater Grain Company in Oriental. Did you know that Tidewater is the largest producer of Carolina Gold Rice in the world? The Tidewater team will be onstage as well to talk about the farm and all of the heirloom products they raise and grow.
Monday, October 19: Chicken Cutlet Sammies and Keith Rhodes’ Coastal Cooking
2 pm | The Fatty Matty: Building the Perfect Chicken Cutlet Sandwich
Chef Vincent Mangual of Juniors Deli in Burgaw, who competed on Season 7 of BBQ Brawl, and actually won his deli in a national contest will show us how he builds his amazing Fatty Matty chicken cutlet sandwich.
4 pm | Dinner from the Coast – Shrimp and crab fried rice from Voyce Restaurant in Wilmington NC
Wilmington Chef Keith Rhodes, a James Beard Award finalist and Top Chef Season 9 competitor, joins us for a cooking demonstration inspired by the North Carolina coast.
Tuesday, October 20: North Carolina Eggs and Local Pork
10:30 am | Cooking with NC Eggs
Chef Chad Blackwelder will be cooking with Trey Braswell of Braswell Family Farms and Eggslands Best eggs in Nashville, NC.
We’ll be talking eggs and sharing ideas for cooking with this versatile North Carolina ingredient.
2 pm | Fresh from the Farmers Market: Eating and Cooking with Local Pork from Wilder’s
Chef Ashleigh Fleming of Carol Woods in Chapel Hill joins us for a demonstration featuring locally raised pork from Wilder’s in Turkey, NC.
Wednesday, October 21: Wagyu Beef and North Carolina Spirits
2 pm | Cooking with NC Wagyu Beef
Chef Bobby McFarland of Wye Hill in Raleigh will be cooking with North Carolina Wagyu beef from Wilder’s.
4 pm | Shaking and Stirring Local Spirits
Sarah McCabe of the Lounge at the Longleaf Hotel in Raleigh, the 2025 NCRLA Mixologist of the Year, joins us for a demonstration featuring local spirits and a connection to Tidewater Grain Company.
Thursday, October 22: Sweetpotatoes, Indian Cooking and One-Pot Meals
Noon | NC Sweetpotato Pastries for Fall
Chef Monica Fowler of Maisonette in Southern Pines will be baking with North Carolina sweetpotatoes.
2 pm | Spice and Simmer: Indian Home Cooking, Carolina Style
Two-time James Beard Award finalist Chef Preeti Waas of Cheeni in Durham and RTP and Nanny Goat in RTP will share her take on Indian home cooking with a North Carolina connection.
5 pm | Wonderful One Pot Meals for Fall
Chef Sera Cuni of Feed Well Fridges in Chatham County, a Food Network alum, joins us for a demonstration featuring locally raised North Carolina chicken from Fat Mountain Farm in Cerro Gordo NC
Friday, October 23: Desserts, Peruvian Cooking and Wild Duck
Noon | Easy Fall Desserts
Chef Tie Whittaker of Buttermilk Boutique in Clayton, the 2021 NCRLA Pastry Chef of the Year and a Food Network alum, joins us to share an easy dessert recipe.
2 pm | Making Tacu Tacu: Peruvian Rice and Beans
James Beard Award-winning Chef Ricky Moore of Saltbox Seafood Joint in Durham will be sharing his take on tacu tacu, a traditional Peruvian rice-and-beans dish.
Ricky received the 2022 James Beard Award for Best Chef: Southeast.
Cookbook Signing: Ricky will have copies of his new cookbook available for purchase immediately following his demonstration and will personally sign books purchased onsite.
4 pm | All This for a Duck
Chef Daniel Murray of Cypress Hall in New Bern will be cooking with wild-caught teal supplied by the Tidewater Grain Company team, along with their locally grown Carolina Gold Rice.
Saturday, October 24: Puerto Rican Cooking, Farmers Market Finds and Pumpkin Spice
Noon | A Taste of Puerto Rico
Chef Kevin Ruiz of CUYA Cocina Latina in Raleigh will bring a taste of Puerto Rico to the cooking stage. with Fat Mountain Farms Chicken and Tidewater’s carolina Gold Rice.
2 pm | Fresh from the NC State Farmers Market
Chef Michael Beers of River Run Golf and Country Club in Davidson will be cooking with ingredients from the North Carolina State Farmers Market.
5 pm | Cooking with Pumpkin and Pumpkin Pie Spice
Heidi Billotto here and this afternoon, I’ll be back for a demonstration featuring North Carolina pumpkin and Spicewalla spices.
And if you’ve been reading along on the blog, you already know I’ve been doing a little cooking with pumpkin spice this season.
You can get a head start with my Homemade Pumpkin Spice Recipe and Quick and Easy North Carolina Pumpkin Pie.
Sunday, October 25: A North Carolina Seafood Finale with the help of NC Catch
Noon | Cooking with NC Shrimp
NC Catch Ambassadors Heather and Becky Rose of Rose’s Seafood Market and Blackbeard’s Grill and Steam Bar in Beaufort will be sharing a demonstration featuring North Carolina shrimp.
2 pm | Cooking with NC Oysters
Chef Austen Schindler of Covey in Wilmington joins Captain Morgan Klein, The Oyster Girl, for another delicious look at North Carolina oysters.
4 pm | Everything You Need to Know About North Carolina Tuna
Captain John Mallette of Southern Breeze Seafood returns to the stage with Chef Taylor Halley of The Wine Feed in Durham.
They’ll be sharing information about North Carolina tuna and showing you how to prepare it at home.
And just like that, we’ll wrap up 10 days of cooking local at the 2026 North Carolina State Fair!
Your Questions About the 2026 NC State Fair Cooking Stage
Where is the Got To Be NC Cooking Stage?
Inside Dorton Arena, in the Got To Be NC Agriculture Pavilion at the North Carolina State Fairgrounds in Raleigh.
What dates are the 2026 cooking demonstrations?
Friday, October 16, through Sunday, October 25, 2026.
Do I need a separate ticket for the cooking demonstrations?
No. The demonstrations are included with your North Carolina State Fair admission.
What time are the demonstrations?
Most are scheduled for noon, 2 pm and 4 pm, with a few special times. Check the complete daily schedule above before planning your visit.
Can I taste the food prepared onstage?
Six guests at each demonstration will have the opportunity to enjoy a plated serving at our Chef’s Table.
Will recipes from the cooking demonstrations be available?
Yes! I’ll be sharing recipes, photos and information about where to shop for the local ingredients throughout the Fair, with links added to the schedule above.
Can I buy signed cookbooks at the Fair?
Yes. Chef Meherwan Irani will have books available for purchase and signing after his October 17 demonstration at 2 pm. Chef Ricky Moore will do the same after his October 23 demonstration at 2 pm. Both chefs will sign copies purchased onsite.
Will there be North Carolina wines at the cooking demonstrations?
Yes. Nichole Chesney of NC Wine will be sharing North Carolina wines, meads and ciders paired with the dishes prepared onstage. Plus there is a dedicated North Carolina wine, cider and mead garden at this year’s Fair! The garden comes as a joint effort by the North Carolina Wine Growers Association, the NC Cider Alliance and the NC Mead Alliance to promote N.C. producers and products. The garden will feature 29 different producers, showcasing a wide variety of wines, ciders and mead from across N.C. Each day will feature multiple different vendors, letting fairgoers try different options throughout the week!
Keep Cooking Local After the Fair
One of my favorite things about the Got To Be NC Cooking Stage is that the conversations don’t have to end when the demonstration is over.
You can take the recipes home, seek out the farmers and producers who supplied the ingredients, and keep cooking with North Carolina products all year long.
And I’ll be here sharing the recipes, the photos and the stories throughout our 10 days together.
If you’re coming to the Fair, please stop by Dorton Arena and say hello to Chad and me. We’d love to see you!
And if you can’t make it to Raleigh this year, bookmark this page and follow along here on HeidiBillottoFood.com and on my social media feeds on instagram and Facebook as well.
Either way, I hope you’ll find a few new reasons to shop local, cook local and get to know the people who grow and produce the food we love.
Tell Them Heidi Sent You!
More About Heidi Billotto
I’m Heidi Billotto, a Charlotte, NC-based food and travel writer, cooking instructor and the Executive Producer of the NCRLA Chef Showdown.
Much of what I do comes back to the same thing: connecting people through food.
Over the years, I’ve built wonderful relationships with small family farmers, chefs, independent producers and regional makers. I love helping people discover their work, and then showing readers how to bring those ingredients home to their own tables.
Known for deep relationships, genuine curiosity, joyful style and sincere passion, I elevate local food culture through cooking, teaching, travel and media.
And if you see me at the North Carolina State Fair, please come say hello!