Who's In The Running For The Finale?

Only one more week until the final battle of Fire on the Dock 2012. Who will be in that battle? That decision will be made this week. In the running are the following chefs: Andy Hopper, Marc Copenhaver, Gerry Fong, and Kirsten Mitchell.

Andy Hopper of Chefs 105 

Chef Hopper was the winner of Battle Bacon and Country Ham and Battle Strawberries and Asparagus. He will compete tomorrow against Chef Marc Copenhaver. 

My cooking style is: Simple but effective contemporary American cuisine with a hints of Italian and Spanish influences.

My competitive advantage is: the fact that I have travelled the country and overseas to study at some of the greatest restaurants including The Four Seasons Resort and Troon North in Scottsdale, and the acclaimed Spiaggia Restaurant in Chicago. I am also a multiple-time winner of several local culinary competitions.

Chef Marc Copenhaver of Marc's on Market

Chef Copenhaver was the winner of Battle Bison and Battle NC Shrimp. He will be competing tomorrow against Chef Andy Hopper. 

My cooking style is: A contemporary, seasonal, wine-friendly style.  It's comfort and style in balance. 

My competitive advantage is: the fact that I have been an undefeated champion in other chef competitions.  Our restaurant is continuously ranked as one of Southeast NC's finest and we've even won third place in the 2011NC Best Dish Competition.

Chef Gerry Fong of Persimmons 

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Chef Fong was the winner of Battle Heritage Farms Premium Pork and Battle Poulet Rouge and Perfect Puree. He will compete on Wednesday against Chef Kirsten Mitchell. 

My cooking style is: An intricate twist of my Chinese ancestry and Southern NC upbringing.  I use classical French technique to bring flavors together.

The NC ingredients I use are: everything from lettuce, beets, and pea tendrils to ground beef, pork and fresh fish. Every dish has a piece of NC in it and that allows us to showcase our unique take on "Southern Fusion." 

Chef Kirsten Mitchell of Cameo 1900

Chef Mitchell was the winner of Battle Eggs and Battle Ashe County Cheese. She will compete on Wednesday against Chef Gerry Fong.

Our restaurant features: a menu that includes flavorful, thoughtful, high quality dishes served tapas style. Small plates, which are designed to be shared and paired, offer a chance to experience many diverse dishes and flavors. Stop in tonight to try our award-winning 1900 Mac & Cheese, voted “Best Hot Plate” at the 2011 Taste of Wilmington. 

My cooking style is: Simple and sophisticated, but also very diverse.

Good luck chefs!