Seafood is more than a meal along North Carolina’s coast—it’s a living story of heritage, resilience, and community that stretches along the Atlantic shoreline. This year, that story came vividly to life when chefs from Aramark Collegiate Hospitality took center stage for the first time at the North Carolina Seafood Festival, transforming the state’s largest seafood celebration into a showcase of local flavors, sustainable sourcing, and culinary artistry.
Held each fall in Morehead City, North Carolina, the three-day event attracts more than 200,000 visitors who gather to celebrate the region’s maritime culture and the deep ties between its people and the sea. This year, festivalgoers were treated to something new: a series of live cooking demonstrations led by Chef Ryan Andress, Culinary Director at the University of North Carolina Wilmington (UNCW), alongside a talented team of chefs from across the region. Together, they blended storytelling, regional ingredients, and contemporary culinary techniques to celebrate the state’s rich coastal traditions.
The participation marked a milestone collaboration between several universities under Aramark Collegiate Hospitality’s campus dining programs. The team included chefs and support staff from East Carolina University (ECU), Campbell University, and UNCW, each contributing their expertise and passion for Southern coastal cuisine. Beyond sharing recipes and techniques, the event served as a platform to highlight the universities’ shared mission: advancing local partnerships, supporting sustainable sourcing, and enhancing the student dining experience through culinary excellence.
A Celebration of Coastal Heritage
“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—whether through fresh, locally sourced seafood or honoring the traditions that make our regional cuisine so distinctive.”
For Chef Andress and his colleagues, this event was more than a demonstration; it was a storytelling experience. Each dish represented a narrative—of fishermen, farmers, and the communities that have sustained the state’s coastal economy for generations. From aquaculture-raised black sea bass cultivated at UNCW’s own marine facility to sweet potatoes and microgreens grown by local farmers, every ingredient told a story of sustainability and place.
Over the weekend, the Aramark Collegiate Hospitality team drew large crowds as they prepared and plated an array of inventive seafood dishes, each one merging coastal tradition with modern flair.
A Feast of Innovation and Local Flavor
Festival attendees had the chance to savor a curated tasting menu that demonstrated both creativity and respect for the region’s resources:
- Cast Iron “Chicken-Fried” UNCW Black Sea Bass — served with sweet potatoes, Pamlico shrimp curry, cucumber riata, and micro cilantro, this dish showcased a fusion of Southern comfort and coastal refinement.
- Sushi Nachos — crispy baked wontons topped with sushi tuna, baby shrimp, chives, English cucumber, sriracha, and eel sauce, blending Asian-inspired flavors with local seafood.
- Za’atar-Spiced Carolina Shrimp — paired with kale and quinoa tabbouleh and finished with creamy honey harissa, offering a vibrant global twist on a North Carolina favorite.
- Carolina Classic — a hearty plate featuring catfish, andouille sausage, Cajun crab risotto, pickled UNCW sea bean salad, and Cotija gremolata, capturing the spirit of both land and sea.
- Louisiana-Style Seafood Gumbo — a soulful dish of rice, grilled baguette, sassafras, cocktail crab claws, oysters, crawfish tails, and andouille sausage.
- North Carolina Tuna Crudo — served with chow chow, Aleppo chili, garlic chips, and rainbow greens, blending freshness with a touch of spice.
- Mini Seafood Bloody Mary — garnished with grilled bacon-wrapped shrimp, cocktail crab claw, jalapeños, celery, and lime, offering an unforgettable coastal cocktail twist.
- Autumn BBQ Rainbow Trout — paired with butternut squash–sweet potato purée and crispy Brussels sprouts, evoking seasonal warmth.
- Blackened North Carolina Cobia — topped with lemon-saffron emulsion, marinated apple-fennel, and miso glaze, a refined balance of savory and bright.
Each preparation emphasized locally caught seafood and produce from nearby farms, reflecting Aramark Collegiate Hospitality’s broader mission to support regional food systems and strengthen ties between campus dining and local communities.
Collaboration and Culinary Leadership
The team behind the festival’s success represented a cross-section of culinary talent from across North Carolina’s higher education network. Alongside Chef Andress were:
- Chef Mike Flood, Aramark Collegiate Hospitality District Chef, East Region
- Chef Boeing Koo, Director of Culinary Innovation
- Chef Michael Bluto, Executive Chef, East Carolina University
- Chef Bryan Slattery, Executive Chef, Campbell University
- Chef David Swarckof, Chef Manager, UNCW
Together, these chefs embodied the spirit of teamwork and mentorship that defines Aramark’s approach to collegiate dining. By collaborating across campuses, they not only elevated the event’s culinary experience but also reinforced the company’s dedication to nurturing innovation within educational communities.
“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.”
Beyond the Festival: Building a Sustainable Food Culture
For Aramark Collegiate Hospitality, participation in the North Carolina Seafood Festival wasn’t just about celebration—it was a step toward deepening the connection between education, sustainability, and food culture. The company’s ongoing efforts to source responsibly, reduce food waste, and support local producers align with broader environmental goals shared by many universities across the country.
At UNCW, sustainability has long been a cornerstone of the institution’s dining philosophy. Through partnerships with area fisheries, aquaculture programs, and local farms, the university has built a supply chain that prioritizes transparency and stewardship. The seafood showcased at the festival, including fish raised at the UNCW Center for Marine Science, illustrated how educational institutions can serve as leaders in sustainable food practices.
By bringing this vision to a statewide audience, Aramark’s culinary team demonstrated how the values of campus dining—education, community, and innovation—can extend well beyond university walls. Their participation at the festival offered students, residents, and visitors alike a taste of what’s possible when tradition meets forward-thinking food culture.
Honoring Tradition, Inspiring the Future
As the aroma of sizzling seafood filled the air and thousands gathered along the waterfront, the message was clear: North Carolina’s coastal cuisine is evolving, but its soul remains deeply rooted in its people and places. The chefs of Aramark Collegiate Hospitality brought that story to life—not just through flavor, but through connection, creativity, and collaboration.
In a state where seafood is woven into the fabric of everyday life, the festival served as a reminder that food has the power to unite communities, celebrate heritage, and inspire the next generation of chefs and food leaders. For Aramark Collegiate Hospitality and its university partners, it was more than a weekend of cooking—it was a testament to how food can educate, empower, and sustain.
