{"product_id":"copy-of-the-coastal-table","title":"Campus to Coast at Big Rock Deck","description":"\u003ch1 dir=\"auto\"\u003eCampus to Coast\u003c\/h1\u003e\n\u003ch3 dir=\"auto\"\u003eA University-Inspired Coastal Seafood Dinner\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003ePresented by Aramark\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eCampus to Coast is an intimate, five-course plated seafood dinner featuring chefs representing three North Carolina universities. Each course highlights North Carolina ingredients and is accompanied by a curated wine pairing.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eEvent details\u003c\/h2\u003e\n\u003cdiv dir=\"auto\" class=\"group TyagGW_tableContainer\"\u003e\n\u003cdiv class=\"TyagGW_tableWrapper flex flex-col-reverse w-fit\"\u003e\n\u003ctable dir=\"auto\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth class=\"last:pe-10\"\u003eDetail\u003c\/th\u003e\n\u003cth class=\"last:pe-10\"\u003eInformation\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eDate\u003c\/td\u003e\n\u003ctd\u003eSaturday, October 3, 2026\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTime\u003c\/td\u003e\n\u003ctd\u003e6:00 PM\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLocation\u003c\/td\u003e\n\u003ctd\u003eBig Rock Deck, North Carolina Seafood Festival\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCapacity\u003c\/td\u003e\n\u003ctd\u003eLimited to 30 guests\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTicket price\u003c\/td\u003e\n\u003ctd\u003e$150 per person\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eFive-course plated dinner with wine pairings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePresenting sponsor\u003c\/td\u003e\n\u003ctd\u003eAramark\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeneficiaries\u003c\/td\u003e\n\u003ctd\u003eProceeds split between the North Carolina Seafood Festival and Feast Down East\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 dir=\"auto\"\u003eFeatured university chefs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eChef Michael Bluto — East Carolina University\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChef Bryan Slattery — Campbell University\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChef Ryan Andress — UNC Wilmington\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"auto\"\u003eFive-course menu\u003c\/h2\u003e\n\u003ch3 dir=\"auto\"\u003eCourse One — Chef Michael Bluto, ECU\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eHydro red lettuce, heirloom baby tomatoes, pickled blackberries, brown-butter spiced pepitas and chicken-skin Parmesan tuile, served with blackberry-fig dressing.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eFeatured local ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePeak City Farms hydro red lettuce\u003c\/li\u003e\n\u003cli\u003eRhodesdale Farms heirloom tomatoes\u003c\/li\u003e\n\u003cli\u003eJoyce Farms chicken\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"auto\"\u003eCourse Two — Chef Bryan Slattery, Campbell University\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eSesame-and-cashew-crusted Southern Breeze tuna with crisp seaweed, Miso Master aioli, Spicewalla chili crunch and an angel-hair cabbage and cucumber garnish.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eFeatured local ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSouthern Breeze tuna\u003c\/li\u003e\n\u003cli\u003eMiso Master\u003c\/li\u003e\n\u003cli\u003eSpicewalla chili crunch dry mix\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"auto\"\u003eCourse Three — Chef Michael Bluto, ECU\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eSpicewalla Boneyard Blend-dusted smoked trout with Ashe County Cheese pimento cheese, Accidental Bakers Everything Bagel flatbread crackers and frizzled collard greens.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eFeatured local ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSunburst Farms trout\u003c\/li\u003e\n\u003cli\u003eSpicewalla spices\u003c\/li\u003e\n\u003cli\u003eAshe County Cheese\u003c\/li\u003e\n\u003cli\u003eAccidental Bakers crackers\u003c\/li\u003e\n\u003cli\u003eFeast Down East collard greens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"auto\"\u003eCourse Four — Chef Ryan Andress, UNCW\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eCrispy UNCW black sea bass with Cajun-style fried rice, apple-cider-braised cabbage, maque choux relish, Kewpie yum-yum sauce and garlic chives.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eFeatured local ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNorth Carolina black sea bass\u003c\/li\u003e\n\u003cli\u003eSouthern Breeze breader\u003c\/li\u003e\n\u003cli\u003eGrassroots andouille sausage\u003c\/li\u003e\n\u003cli\u003eTidewater Grain Company rice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"auto\"\u003eCourse Five — Chef Ryan Andress, UNCW\u003c\/h3\u003e\n\u003cp dir=\"auto\"\u003eCarolina Beach lemon gelato with Spicewalla furikake crumble, five-spice local honey and Urban Gardens micro basil.\u003c\/p\u003e\n\u003ch2 dir=\"auto\"\u003eWine selections\u003c\/h2\u003e\n\u003cp dir=\"auto\"\u003eThe wines listed for the dinner are:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBesson “Le Granit” Brut Rosé\u003c\/strong\u003e — Beaujolais\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBiokult Grüner Veltliner\u003c\/strong\u003e — Burgenland\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstival Sauvignon Blanc\u003c\/strong\u003e — Horse Heaven Hills\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJustin Chardonnay\u003c\/strong\u003e — Central Coast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDomaine de la Croix des Vainqueurs Brut\u003c\/strong\u003e — Vouvray\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"auto\"\u003eProceeds will be shared by the North Carolina Seafood Festival and Feast Down East.\u003c\/p\u003e","brand":"Event","offers":[{"title":"General Admission","offer_id":49313537786026,"sku":null,"price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1276\/9921\/files\/ChatGPTImageSep22_2026_02_36_54PM.png?v=1790102264","url":"https:\/\/www.shopncseafoodfestival.org\/products\/copy-of-the-coastal-table","provider":"The North Carolina Seafood Festival","version":"1.0","type":"link"}