Chef  Dylan Shook 

Raleigh, NC

Dinner in the Meadow Chefs (2022)

Each year, we are blessed with a lineup of outstanding chefs from our area who give of their time

to support our efforts, and this year will be no exception. Visit often as we approach Dinner time

for updates to this year's chefs and their menu creation.
We encourage you to patronize their businesses and offer gratitude for being a part of our event.
As our menu comes together, see each chef's creations with their bio.

​​​​​​​Chef Serge will be preparing Ragout D'Agneau Local (lamb stew)

Meet Our Chefs!

Chef Serge Falcoz-Vigne


Wake Forest, North Carolina

Chef Chris Prieto

Prime BBQ
Knightdale, North Carolina


IG @rootcellarchapelhill

Chef Tie Whittaker 
Buttermilk Boutique
​Clayton, North Carolina


IG @ undertheoakrestaurant

Chef Blake Gotliffe 
Under the Oak Restaurant & Catering
​Smithfield, North Carolina

Chef James Dutra
​Oxford, North Carolina

Chef Chris will be preparing Puerto Rican Lechon Whole Hog with red beans and white rice​​

Chef Jeff will be preparing Italian Roast Beef Sandwich, aged provolone, broccoli rabe, cornichon pesto and beef demi mayo 

Chef Marci will be preparing peel and eat shrimp with 3 sauces

Chef Sera Cuni

Cafe Root Cellar

Pittsboro, North Carolina


IG @ dtculinary

Chef Blake will be preparing charcuterie with his sausages.

​Smoked pecans.

Chef Marci Oliver 
Durham Tech Culinary
​Durham, North Carolina


IG @ mandolinraleigh


IG @bodegawakeforest

Chef  Jake Wolf 
Capital Club 16 Restaurant & Bar

Raleigh, NC

Chef  Jeff Seizer

Counting House
, North Carolina


IG @ buttermilk_boutique

​Sweet Potato Bar, Rye cracker, Peanut Relish, Fried Garlic, Candied Citrus  & Charred Okra Salad, Brown Butter Croutons, Pickled Peppers, Black Pepper Vinaigrette, Sorghum


IG @ capital_club_16

Chef Sera will be preparing End of summer salad w/ pickled figs/peanuts, farm greens, cucumbers, tomatoes, cocoa vinaigrette; And Caponata Caprese Salad

Chef Jake will be preparing "Lamb Mautlaschen with Blaufrankisch, Lamb and field pea ragout"
A rustic German style ravioli pan seared topped with braised lamb, field peas and Austrian red wine reduction and crispy vidalia onions.

Chef Kelly Brandon Marable
Bigfoot BBQ
Oxford, North Carolina

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Chef James will be preparing blackeye and creamed pea salad with red onion, corn, blistered okra in mustard vinaigrette


IG @ countinghousenc

Chef will be preparing Shredded Angus: 10 hour, slow cooked

angus beef over hickory + charcoal smoked flame.

Shredded and served with your choice of handcrafted sauce.

Handcrafted Sauces: Deep, smokey and woody 
vinegar + spice based sauce. Piquant tomato + molasses based savory, spicy, sweet barbeque sauce.

Tangy, tingling mustard sauce with a zing.


IG @PrimeBBQ

Artisan Breads Strong Arm Bakery, Oxford
Cheeses Boxcarr Artisan Cheese – Cedar Grove

​Fresh Brewed Tea Harvest - Oxford
BEER White Street Brewery – Wake Forest

Regional Wines provided by
Wine Authorities – Durham
Durham Coop – Durham
Williamsburg Winery – Williamsburg, VA


IG @ harvestoxford

Chef Tie will be preparing dessert... 

Brown butter cardamom shortbread tart filled with

salted honey pastry cream, and roasted pears.

Served with local vanilla ice cream and toasted pistachios.