The statewide chef competition highlighting the best of state’s food, agriculture and culinary talent hits the road in July to Raleigh, NC. It’s the only contest where THE DINERS get to judge. Tickets for each night of food and fun are available atwww.competitiondining.com.
The Got To Be NC Competition Dining Series, Fire In the Triangle, announces the participating chefs in the competition. The 15 competitive dinners will be hosted at 1705 Prime, the area’s premier private event space owned by Rocky Top Catering at 1705 East Millbrook Road, Raleigh, NC 27609; http://www.rockytopcatering.
The series begins on July 8 and concludes on August 19. Chefs from across the Triangle region were invited to apply for the competition. The final 16 contenders were announced today at a press conference at 1705 Prime. The preliminary match-ups are listed below with each chef heading a team of three:
July 8: Herons at the Umstead
July 9: Washington Duke Inn, Durham (Jason Cunningham) vs. Battistella’s, Raleigh (Brian Battistella)
July 10: Little Hen, Apex (Regan Stachler) vs. 518 West, Raleigh (Serge Falcoz-Vigne)
July 15: Flights at the Renaissance
July 16: Midtown Grille, Raleigh (Scott James) vs. La Residence Restaurant & Bar, Chapel Hill (Lemar Farrington)
July 17: The Oxford, Raleigh (Chris Hill) vs. Bia Restaurant, Raleigh (Dan Yeager)
July 22: Market Restaurant, Raleigh (Chad McIntyre) vs. New Southern Kitchen, Whiteville (Sokun Slama)
July 23: Mandolin, Raleigh (Sean Fowler) vs. Jimmy V’s, Cary (Steve Zanini)
July 29: Battle between
July 30: Battle between
August 5: Battle between winner of
August 6: Battle between winner of July 22 and July 23 (quarterfinals)
August 12: Battle between winner of July 29 and July 30 (quarterfinals)
August 13: Battle between winner of August 5 and August 6 (semifinals)
August 19: Battle between winner of August 12 and August 13 (finals)
The goal of the Got To Be NC North Carolina Competition Dining in its second year is part of a larger movement. Because we are all chefs, farmers, or diners, our mission is to connect and celebrate this community through a dynamic, entertaining experience.
Sponsors include the North Carolina Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, OUR STATE magazine, Certified Angus Beef, Pepsi Bottling Ventures and Swisher Hygiene.
HOW IT WORKS: Paying guests will savor each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions. Each evening, two restaurants “battle” it out side-by-side in a single elimination format. Guests savor a six-course menu (three dishes from each chef without knowing whose food they’re tasting) created around a “featured” ingredient. For each dinner, the ingredient will come from a North Carolina farmer or artisan producer. The featured ingredient is revealed to the chefs only an hour before they start cooking, and it must be used in each of the three courses.
Diners, alongside culinary and guest judges, will rate each dish and determine who moves on to the next round and who goes home. At stake in each series is a grand prize of $2,000, a handmade chef knife by Ironman Forge in Charlotte, and the coveted “Red Chef Jacket.” The runner-up receives $500. Tickets for dinners cost $59 excluding beverage, tax and tip. The semi-final and final ticket prices are $69. Diners can attend as many dinners as they like. Tickets are on sale now at www.competitiondining.com. Hurry. Tickets go fast.
Press Release ~