Seafood is more than just a meal along North Carolina’s coast; it’s a reflection of the region’s heritage and way of life along the Atlantic Ocean. For the first time, chefs from Aramark Collegiate Hospitality brought that story to life at the North Carolina Seafood Festival, the largest seafood event in the state, hosting culinary demonstrations that celebrated the flavors and traditions of the coast.
Held annually in Morehead City, NC, the three-day festival draws more than 200,000 visitors and this year, UNCW’s culinary team, led by Chef Ryan Andress, Culinary Director, joined the festival with a series of live cooking demos that blended local ingredients, cultural storytelling, and culinary innovation. The team included chefs and support staff from across the region, including East Carolina University and Campbell University, all collaborating through Aramark Collegiate Hospitality’s campus dining programs.
The collaborative effort underscored Aramark Collegiate Hospitality’s commitment to elevating campus dining through local partnerships and culinary excellence.
Participating chefs included:
- Chef Ryan Andress, Culinary Director UNCW
- Chef Mike Flood, Aramark Collegiate Hospitality District Chef, East Region
- Chef Boeing Koo, Director of Culinary Innovation
- Chef Michael Bluto, Executive Chef, Eastern Carolina University
- Chef Bryan Slattery, Executive Chef, Campbell University
- Chef David Swarckof, Chef Manager, UNCW
“The North Carolina Seafood Festival was a great opportunity to showcase the depths of North Carolina’s coastal cuisine,” said Chef Ryan Andress, Culinary Director at UNCW. “At UNCW, we work every day to bring that same richness and authenticity to our campus community through fresh local seafood or honoring the traditions that make our coastal cuisine so distinctive.”
From aquaculture-raised black sea bass raised at UNCW’s own facility to sweet potatoes and microgreens sourced from local farms, each dish highlighted the university’s commitment to regional sourcing.
Over the course of the weekend, festivalgoers were treated to a wide range of inventive seafood dishes, including:
- Cast Iron “Chicken-Fried” UNCW Black Sea Bass with sweet potatoes, Pamlico shrimp curry, cucumber riata, and micro cilantro.
- Sushi Nachos with baked wontons, sushi tuna, baby shrimp, chives, English cucumber, sriracha, and eel sauce.
- Za’atar-Spiced Carolina Shrimp over kale and quinoa tabbouleh, finished with a creamy honey harissa.
- Carolina Classic featuring catfish, andouille sausage, Cajun crab risotto, pickled UNCW sea bean salad, and Cotija gremolata.
- Louisiana-Style Seafood Gumbo with rice, a grilled baguette, sassafras, cocktail crab claws, oysters, crawfish tails, and andouille sausage.
- North Carolina Tuna Crudo with chow chow, Aleppo chili, garlic chips, and rainbow greens.
- Mini Seafood Bloody Mary garnished with grilled bacon-wrapped North Carolina shrimp, cocktail crab claw, jalapeños, celery, and lime.
- Autumn BBQ Rainbow Trout with butternut squash–sweet potato purée and crispy Brussels sprouts.
- Blackened North Carolina Cobia with lemon-saffron emulsion, marinated apple-fennel, and miso glaze.
“This was an incredible opportunity to not only showcase our chefs’ creativity but also to educate the public about the importance of local sourcing and regional food systems,” said Keith Griffin, Aramark Collegiate Hospitality Resident District Manager at UNCW. “We’re honored to represent UNCW and highlight the incredible work happening across our campuses and communities.”
