The Dairy Alliance, a nonprofit funded by dairy farm families in the Southeast, recognized four culinary professionals for their creative use of local dairy at the 2026 NCRLA Chef Showdown, held in Durham, North Carolina. The tenth season of the competition brought together top chefs, pastry chefs, mixologists, and distilleries to compete for titles including Chef of the Year, Pastry Chef of the Year, Mixologist & Distillery of the Year, and Best Mocktail of the Year. The Dairy Alliance presented its Dairy Does More Awards to those who most creatively incorporated North Carolina dairy into their creations, highlighting dairy's role in driving culinary innovation and supporting the state's hospitality sector.
Chef Matt Hannon of Ashten's in Southern Pines earned Best Savory Dish for his lamb barbacoa with summer bean salad, whipped burrata, and purple honey. The whipped burrata added a rich, creamy element that complemented the bold flavors of the lamb and seasonal ingredients. Pastry Chef Makala Beaver of King Neptune in Wrightsville Beach won Best Dessert for her Southern-inspired tiramisu featuring a rum-soaked cornmeal ladyfinger, peach butter, and sorghum mascarpone. The mascarpone brought creamy richness to the dessert while helping Beaver put a distinctly Southern spin on a classic Italian favorite. Beaver's emotional acceptance speech made her win a memorable moment of the evening.
Mixologist Zach Benson of Outer Banks Distilling in Manteo earned Best Cocktail for his Dairy Does More creation, which showcased how dairy can extend beyond traditional culinary applications into creative beverage development. His recognition highlighted the role dairy can play in creating distinctive flavors and textures in craft cocktails. Benson's cocktail was also named the 2026 People's Choice Favorite alongside Outer Banks Distilling. Mixologist Ashley Sarkis of Yunta Nikkei in Charlotte earned Best Mocktail for Sweet Carolina, incorporating cream from Wholesome Country Creamery into a cardamom-sugar whipped cream topping. The use of dairy added texture, flavor, and visual appeal to the spirit-free beverage, showcasing an unexpected way to incorporate North Carolina dairy into a crafted drink. Sarkis' Dairy Does More Spirit-Free Cocktail also helped her clinch the 2026 NCRLA Mixologist of the Year Championship.
The Dairy Does More Awards were presented during the Chef Showdown Grand Finale at Bay 7 in Durham, where Farrah Newberry, CEO of The Dairy Alliance, attended to present the awards and celebrate the four culinary professionals recognized for their creative use of dairy. The recognition highlights how dairy can bring versatility and creativity to everything from savory dishes and desserts to cocktails and mocktails.
These awards matter because they demonstrate dairy's capacity to elevate a wide range of culinary applications, inspiring chefs and mixologists to experiment with flavor, texture, and presentation. By showcasing the quality and versatility of North Carolina dairy, The Dairy Alliance supports the state's $30 billion hospitality industry and promotes local dairy farm families. The winners serve as ambassadors for dairy's potential, encouraging broader use across menus and reinforcing the economic and cultural significance of the Southeast's dairy sector.
A complete list of finalists and their competition dishes, desserts, and drinks is available at NCChefShowdown.com. To learn more about The Dairy Alliance, visit https://thedairyalliance.com or follow @TheDairyAlliance on Facebook or Instagram.
