We are hosting a fantastic dinner paired with delicious wines from Fred Scherrer Vineyards to showcase his extraordinary talents.

Our Wine Director, Bryan Tucker, had a chance to meet Fred and taste his wines at the Russian River Pinot Forum this past summer. This will be the first time the wines have been introduced in North Carolina!

First Course

Scallop Ceviche

Pomegranate Baba Ganoush on cucumber

Tabbouleh and Merguez on crisp tortillas

2014 Sonoma County Dry Rose

Second Course

Ravioles du Royan

with creamy house-smoked salmon

2013 Alexander Valley Chardonnay

Third Course

Venison Tenderloin

Farmers market vegetable hash, sweet potato-apple butter, 

celery root slaw, red wine reduction

2010 Russian River Valley Pinot Noir

Fourth Course

Local Beef and Pork stuffed Cabbage

Veal jus, tourned vegetables

2009 Russian River "Sasha" Syrah

Fifth Course

Holly Grove Goat Cheese Puff Pastry

Puffed pastry, local honey, cranberry, Zinfandel sorbet

2012 Alexander Valley Zinfandel

The Festivities begin on Thursday, March 3rd at 6:30. 

The dinner is featured for $70 plus tax and gratuity.

Please contact 18 Seaboard directly at 919-861-4318

to make your reservation.

Blind Pig Dinner –  Location TBD the day of the event Proceeds Benefit the Jamie Kirk Hahn Foundation.

Three years ago in a 100 year old Appalachian dairy barn and in the dead of a January winter, two chefs set out to create a masterpiece Japanese dinner which was called The Rising Sun.  Twelve courses of traditional and innovative Japanese cuisine are represented.  The dinner went down in our history books as one of the most successful and influential dinners in Asheville.  Today, these chefs, Drew Maykuth and Brian Canipelli, will reunite again with a host of chefs from across this great state to bring the magic of the Rising Sun to Raleigh for the first time.  A grand dinner for a great cause.  

Chefs include:

Jason Smith, 18 Restaurant Group – 18 Seaboard, Cantina 18 & Harvest 18

Scott Crawford, Standard Foods

Kyle McKnight, Highland Avenue

Brian Canipelli, Cucina 24

Drew Maykuth, Stanbury

Matt Kelly, Mateo Tapas & Vin Rogue

Chef Jason Smith Demo’s at The Durham Farmer’s Market showing you how to utilize different varietals of heirloom tomatoes to make cold soup for the summer.

The Durham Farmers’ Market is an all local, producer-only market. Our 71 vendors, all of whom are located within 70 miles of the market, sell only items which they have produced.

The Durham Farmers' Market is held in the Pavilion at Durham Central Park!, 501 Foster Street in the heart of downtown Durham (click here for map and directions). 

Call: 919.667.3099 for more information.

Enjoy our four-course wine dinner featuring summer heirloom tomatoes from local farmers.  Seats are limited so reserve your seat now or call 919.861.4318.  Price is $75, not including tax and gratuity.

Enjoy our four-course wine dinner featuring summer heirloom tomatoes from local farmers.  Seats are limited so reserve your seat now or call 919.861.4318.  Price is $75, not including tax and gratuity.

This summer series features the exhibition Sound Vision: Contemporary Art from the Collection which includes paintings, works on paper, photography, video, installation and sculpture.  The Harvest 18 team will be there offering a seasonal prix fixe dinner highlighting our farm-to-fork bistro style. Admission to the museum is free after 5 p.m.

Reservations are strongly encouraged, online or by calling 919.684.6032. The museum is located at 2001 Campus Drive, Durham, N.C. 27705.

The "Got to Be N.C." competition dining series is here in the Triangle and Chef Parnell from Cantina 18 is starting the series. Diners enjoy a six-course menu (three courses from each chef) created around a "mystery" N.C. ingredient revealed to the chefs that day. You rate the dish and determine which chef makes it to the next round.

Come support chef Parnell Monday, June 23rd. Tickets are $75 and for reservations, click here. The event is hosted at 1705 Prime.

Farm to Fork Picnic

This year we are partnering with Green Button Farm to bring you seasonal tastings fresh from their fields. Join us for an evening to support our Piedmont farmers and enjoy live music and great food!  Proceeds benefit the farmer’s apprentice and internship programs.

We are proud to be a part of this Kickstarter dinner, Feast in the Field, to help raise funds for Prodigal Farms' new building to age cheese, allowing this humane, pasture-based farm to become more sustainable economically.  At Prodigal farms, everything centers around the happiness and welfare of the goats. Prodigal creates farmstead cheeses, breads and produce on their 97-acre farm. These products are highlighted in local N.C. restaurants.

Visit Kickstarter to support Prodigal's new ventures and purchase tickets for our Feast in the Field on Saturday May 31st at 6 pm. This memorable evening will include a tour of the farm hosted by the owners, Kathryn and Dave, and our curated four-course dinner paired with wine.