The Dairy Alliance, a nonprofit funded by dairy farm families in the Southeast, recently recognized the winners of its Dairy Does More Awards at the 2026 NCRLA Chef Showdown. The tenth season of the competition, held in Durham, North Carolina, 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 specifically honored those who most creatively incorporated local dairy into their creations.
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 took home 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 win was also a memorable moment of the evening, as she delivered an emotional acceptance speech following the award.
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. Together, this year's winners demonstrated that dairy does more, serving as a source of inspiration for culinary professionals to experiment with flavor, texture, and presentation while showcasing the quality and versatility of North Carolina dairy. 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.
This recognition matters because it underscores the vital role dairy plays in driving culinary innovation and supporting local economies. By celebrating chefs and mixologists who creatively use dairy, The Dairy Alliance not only promotes the quality of North Carolina dairy but also encourages broader experimentation across the food and beverage industry. Such showcases can lead to increased demand for dairy products, benefiting farmers and producers throughout the Southeast. Moreover, the event highlights the importance of organizations like NCRLA, which supports North Carolina's $30 billion hospitality industry through education and promotion. As consumers seek unique dining experiences, the integration of dairy into diverse dishes and drinks demonstrates its enduring versatility and potential to elevate menus, ultimately enriching the culinary landscape and strengthening the farm-to-table movement.
