INTERVIEW: Get the dish on the 12th annual Taste of Wrightsville Beach

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  Food and Wine on Thu, Oct 30th, 2025 by WECT

Wrightsville Beach’s 12th Annual Taste Celebrated by Chef John “Get Dish” Doe

The third Saturday in October marked another sizzling chapter in Wrightsville Beach’s culinary calendar: the 12th Annual Taste of Wrightsville Beach. In a recent interview with local news outlet WECT, Chef John “Get Dish” Doe—owner of the popular downtown eatery Get Dish—shared his insights on the event, the dishes on display, and the community spirit that fuels the festival each year.

A Legacy of Flavor and Community

The Taste of Wrightsville Beach has become more than a food fair; it’s a town gathering that supports local charities, highlights regional farmers, and showcases the best of Southern coastal cuisine. The event’s history dates back to 2013, when a handful of restaurants and craft vendors gathered on the boardwalk to celebrate the city’s rich culinary heritage. Over the past decade, the festival has expanded to include over 20 vendors, a live music lineup, and a children’s cooking corner.

Chef Doe, who has been a staple of the local dining scene since opening his flagship restaurant in 2015, explains that the Taste is an opportunity to “share the ingredients that make Wrightsville Beach unique.” He says the festival’s motto—“Taste the Community”—captures the ethos of bringing together chefs, farmers, and residents under one umbrella.

Get Dish’s Signature Offerings

The interview highlighted several dishes that are sure to draw crowds this year. Chef Doe’s signature “Seafood Paella” has become a fan favorite, with a bold blend of saffron rice, shrimp, mussels, and locally sourced clams. The recipe, which Chef Doe claims is “a tribute to both Spain and the Atlantic Ocean,” is available in a limited-edition sampler pack that can be pre-ordered through the Get Dish website (https://www.getdish.com/seasonal-paella). In addition, the chef revealed a new menu item—“Citrus-Herb Grilled Mahi-Mahi”—that pairs perfectly with the region’s crisp summer beers.

The festival also offers non-food experiences. A pop-up farmers’ market, featuring produce from the nearby Ponce de Leon Gardens and the Wrightsville Beach Farmers Cooperative, is scheduled to run from 11 a.m. to 4 p.m. According to Chef Doe, the market is a place where “you can taste the season before it hits the plate.”

Sustainability and Local Partnerships

Sustainability has taken center stage in this year’s festival, and Chef Doe was quick to emphasize his commitment to reducing food waste. “We source from local farms that use regenerative practices,” he says, citing partnerships with the Coastal Sustainable Agriculture Initiative. The chefs participating in the Taste of Wrightsville Beach have pledged to use biodegradable serving ware and to compost all food scraps at the event.

The WECT article also includes a link to the festival’s official sustainability page (https://www.wctaste.com/sustainability), which details the event’s green initiatives and lists local partners involved in waste reduction. These partners include the Wrightsville Beach Environmental Action Group and the Southern Coastal Conservation Society, both of which provide educational workshops on marine conservation during the festival.

Community Impact and Fundraising

One of the most compelling aspects of the Taste is the community impact. The event is a fundraiser for the Wrightsville Beach Youth Outreach Program, a local nonprofit that offers after‑school tutoring, arts programs, and summer camps. The organization’s executive director, Maria Gonzales, noted that last year’s event raised over $35,000, a substantial portion of which went toward expanding their culinary arts program for children.

Chef Doe praised the collaboration, stating, “Food brings people together. When we raise money for youth, we’re investing in the next generation of chefs, diners, and community leaders.” He also encouraged visitors to participate in the “Cook for a Cause” competition, where teams create a dish using only locally sourced ingredients and the winning entry will receive a cooking class with him.

A Peek Behind the Scenes

The interview provides a behind‑the‑scenes look at the preparation required for the festival. Chef Doe shared that he starts planning the event a month in advance, selecting the ingredients, arranging the layout of his station, and coordinating with other vendors to ensure a cohesive flow. He also highlighted the importance of training staff in food safety and guest service, noting that “the event lasts for 12 hours, and we’re serving over 3,000 people.”

Moreover, the chef touched on the challenges posed by the ongoing shift in customer preferences toward plant‑based options. In response, he has introduced a “Garden Paella” version that uses a mix of bell peppers, artichokes, and quinoa, which has been well‑received at previous Taste events.

What to Expect on Saturday

For those planning to attend, the festival is scheduled to run from 11 a.m. to 4 p.m., with a live DJ set at 1 p.m. and a fireworks display at sunset. In addition to food, visitors can enjoy interactive cooking demonstrations, a petting zoo featuring farm animals, and a photo booth with a vintage “Taste of Wrightsville” backdrop. Parking will be available in the nearby public lots, and a shuttle service will run from the town center to the boardwalk during peak hours.

Chef John “Get Dish” Doe signs off with a reminder to the community: “Taste isn’t just about food. It’s about sharing stories, forging friendships, and celebrating the heart of Wrightsville Beach. Come hungry, leave happy.”

The 12th Annual Taste of Wrightsville Beach promises a blend of tradition, innovation, and community pride, underscored by Chef Doe’s culinary expertise and the town’s collective spirit. For more details, including a full list of vendors and the event schedule, visit the festival’s official website (https://www.wctaste.com).