Campus to Coast at Big Rock Deck

Campus to Coast A University-Inspired Coastal Seafood Dinner Presented by Aramark Campus 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. Event details Detail Information Date Saturday, October 3, 2026 Time 6:00 PM Location Big Rock Deck, North Carolina Seafood Festival Capacity Limited to 30 guests Ticket price $150 per person Format Five-course plated dinner with wine pairings Presenting sponsor Aramark Beneficiaries Proceeds split between the North Carolina Seafood Festival and Feast Down East Featured university chefs Chef Michael Bluto — East Carolina University Chef Bryan Slattery — Campbell University Chef Ryan Andress — UNC Wilmington Five-course menu Course One — Chef Michael Bluto, ECU Hydro red lettuce, heirloom baby tomatoes, pickled blackberries, brown-butter spiced pepitas and chicken-skin Parmesan tuile, served with blackberry-fig dressing. Featured local ingredients: Peak City Farms hydro red lettuce Rhodesdale Farms heirloom tomatoes Joyce Farms chicken Course Two — Chef Bryan Slattery, Campbell University Sesame-and-cashew-crusted Southern Breeze tuna with crisp seaweed, Miso Master aioli, Spicewalla chili crunch and an angel-hair cabbage and cucumber garnish. Featured local ingredients: Southern Breeze tuna Miso Master Spicewalla chili crunch dry mix Course Three — Chef Michael Bluto, ECU Spicewalla Boneyard Blend-dusted smoked trout with Ashe County Cheese pimento cheese, Accidental Bakers Everything Bagel flatbread crackers and frizzled collard greens. Featured local ingredients: Sunburst Farms trout Spicewalla spices Ashe County Cheese Accidental Bakers crackers Feast Down East collard greens Course Four — Chef Ryan Andress, UNCW Crispy UNCW black sea bass with Cajun-style fried rice, apple-cider-braised cabbage, maque choux relish, Kewpie yum-yum sauce and garlic chives. Featured local ingredients: North Carolina black sea bass Southern Breeze breader Grassroots andouille sausage Tidewater Grain Company rice Course Five — Chef Ryan Andress, UNCW Carolina Beach lemon gelato with Spicewalla furikake crumble, five-spice local honey and Urban Gardens micro basil. Wine selections The wines listed for the dinner are: Besson “Le Granit” Brut Rosé — Beaujolais Biokult Grüner Veltliner — Burgenland Estival Sauvignon Blanc — Horse Heaven Hills Justin Chardonnay — Central Coast Domaine de la Croix des Vainqueurs Brut — Vouvray Proceeds will be shared by the North Carolina Seafood Festival and Feast Down East.