Join some of Bull City’s best chefs at this all-female led benefit dinner supporting No Kid Hungry and their mission to end childhood hunger. The evening will be a celebration of North Carolina’s culinary heritage, bringing the best of NC to the plate.

Tickets are $125 and guests will enjoy a cocktail hour featuring specialty cocktails and passed canapes, complimentary beer and wine, silent auction, and a four-course dinner with each dish provided by a particular chef.

• NC Tuna Aguachile with melon and mint | Tess Norris, M Pocha
• Pan-Seared NC Scallop with Firsthand Foods chorizo broth, piquillo peppers, fennel, tomato, cilantro oil, and Bull City microgreens | Carrie Schleiffer, Alley Twenty Six
• Confit Chicken with local foraged greens, cherry jus, pickled mustard seed | Melanie Wilkerson, Counting House
• Dessert Course | Savannah Miller, M Tempura

All proceeds from the event will be donated to No Kid Hungry, a national campaign run by Share Our Strength, a nonprofit working to solve problems of hunger and poverty in the U.S. and around the globe.

About Theresa Norris of M Pocha:

Theresa has been cooking in the throughout the Triangle for the past 18 years and has studied a wide array of cuisine.She loves how food tells a story and can invoke memories, and currently works at M Pocha where she creates Asian fusion dishes.

About Carrie Schleiffer of Alley Twenty Six:

Chef Carrie Schleiffer joined owner/bartender Shannon Healy’s team at Alley Twenty Six in 2016 to focus on curating innovative gastronomic fare using as many local ingredients as possible in keeping with the bar’s “farm-to-sip” approach to crafting cocktails.

Carrie has worked under Chef Michael Anthony at Gramercy Tavern as well as Top Chef Master, Chef Floyd Cardoz at Tabla in NYC. She moved to North Carolina in 2009 to work as Sous Chef at Giorgio Restaurant and Bar in Cary under Chef Ricky Moore. In 2011, Carrie joined [ONE] Restaurant as Sous Chef and was quickly promoted to Executive Chef at G2B Gastropub within the same group. In 2014, Carrie joined Scott Howell’s team to open Bar Virgile in Durham.

Carrie Schleiffer received her BA in Communications from The University of Arizona and shortly after attended culinary school at The Institute of Culinary Education in NYC.

About Savannah Miller of M Tempura:

A North Carolina native, Savannah Miller started working in hospitality during her teenage years and decided to pursue a professional career in cooking and attend the New England Culinary Institute. She gained experience in restaurants up and down the East Coast with the majority of her time in Boston subsequent to being on the opening team of Mathew Jennings’ “Townsman”. In 2018, deciding to return closer to home, she joined Chef Michael Lee to help open M Tempura as his Chef De Cuisine. During her time there M Tempura was recognized by Bon Appetit as one of the country’s 50 Best New Restaurants in the US as well as being selected by the News and Observer as Restaurant of the Year. In 2022 Chef Miller moved to be the Executive Chef for the opening of Glasshouse Kitchen in RTP. During the following year she participated in “Charleston Wine and Food” and was selected for season 21 of Bravo’s “Top Chef” where she finished among the top three chefs; a first for any chef from North Carolina to compete. In December 2023, Savannah followed her heart back “home” to M Tempura where she is currently the Chef De Cuisine.