New Bern chef Gerry Fong of Persimmons makes good showing at statewide cooking competition

New Bern chef Gerry Fong of Persimmons makes good showing at statewide cooking competition. The Sun Journal has the recap.

Chef Adam Hayes of Red Stag Grill in Asheville takes the Final Fire Crown

Chef Adam Hayes of Red Stag Grill in Asheville takes the Final Fire Crown in a close battle against Chef John Bobby of Noble's Grille in Winston-Salem. WRAL Out and About has the recap from the Final Fire Grand Finale.

Asheville Chef Adam Hayes of Red Stag Grill Wins Got To Be NC Competition Dining Series Final Fire Battle of the Champions

After a year of 79 competition dining events and 54,000 dishes created in Asheville, Blowing Rock, Charlotte, Wilmington, the Triangle and the Triad, the Final Fire statewide showdown beganWednesday night. Last night, with two chefs left standing, Chef Adam Hayes of Red Stag Grill edged out Chef John Bobby of Noble’s Grille in Winston-Salem.

IMAGES AVAILABLE ON FLICKR

Raleigh, NC (Nov. 24, 2013) In the most competitive and heated battle of the year, Chef Adam Hayes’ Red Stag Grill team from Asheville edged out Winston-Salem’s Noble’s Grille team led by Chef John Bobby. At each series battle, chefs are required to use one (or two) featured NC products in each of their courses. Last night's featured products included Black Winter Périgord truffles and truffle honey from Keep Your Fork Farm in King, NC. Each chef team prepared three courses using both truffle products for 170 diners in a sold-out ballroom at the Renaissance Raleigh North Hills Hotel.

Hayes’ highest scoring dish of the evening was dessert: Orange-Scented Brioche Doughnut with Truffle Honey Crème, Cashew Truffle Tuille, Saldo Zinfandel Gastrique, Caramelized White Chocolate Mousse, Keep Your Fork Farm Truffle Dulce de Leche. John Bobby’s highest score of the evening was a dish that caused quite the buzz on Twitter: Keep Your Fork Farm Truffle Honey Glazed Cheshire Pork Belly, Truffle Spoon Bread, Calvados Creamed Spinach, Mushroom Duxelle, Truffle Crema, Cipollini Onion Agrodolce, Yuca Chips.

Culinary pro judges for the evening included Ryan Payne, the 2012 Final Fire champion and executive chef of Weathervane at Southern Season in Chapel Hill, NC; Vivian Howard of Chef and the Farmer in Kinston, NC and star of hit TV show, A Chef’s Life; and Southern Living Deputy Editor Jennifer V. Cole. Culinary pro scores counted 70 percent for the evening. The diner scores counted 30 percent. Caroline Brown of The Daily Meal was a special guest.

A $4000 check was presented to Hayes by Mac Sullivan, chief executive officer of Pate Dawson-Southern Foods and Jimmy Crippen, event host and founder of the Got To Be NC Competition Dining Series. Bobby’s team received a $1000 check. Ironman Forge in Charlotte presented a custom, handmade set of chef knives to the champion, Hayes.

Jon Fortes of Mimosa Grill in Charlotte, Dean Thompson of Flights in Raleigh, and Gerry Fong of Persimmons in New Bern were the regional winners who competed in Final Fire this week. “Good sportsmanship and integrity mean everything to Competition Dining, and these five chefs represent this sport impressively,” says Crippen.

For scores and complete details of last night’s NC food extravaganza, visit http://www.competitiondining.com/results/nobles-grille-v-red-stag-grill.

ABOUT GOT TO BE NC COMPETITION DINING SERIES

The Got To Be NC Competition Dining Series, in its second year, is part of a larger movement. With a focus on chefs, farmers, and diners, the event’s mission is to connect and celebrate this unique community through a dynamic, entertaining dining experience. Each statewide competition features 16 chefs and 15 single-elimination dinner battles judged by the public. Final Fire is part of the Got To Be NC Competition Dining Series.

Statewide sponsors for the event include the North Carolina Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, OUR STATE Magazine, Certified Angus Beef, Pepsi Bottling Ventures, Swisher Hygiene, and Competition Dining LLC.

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For more information, contact Kristen Baughman at (919) 750-5712 mobile or kbaughman@pdco.com (PR Specialist) or Susan Dosier at (704) 993-7871 mobile or susan@DKcommunicationsgroup.com (PR Consultant)

www.competitiondining.com offers event dates, ticket sales, and bios on participating chefs

www.facebook.com/competitiondining offers daily news and updates, photos of chef dishes and more

www.youtube.com/user/CompDiningNC shares videos of the winner after each competition, video bios on each chef and more

www.Twitter.com/compdiningnc uses the hashtag #compdiningnc to enjoy the fun, ongoing conversation

Chef John Bobby of Noble's Grille Wins Battle Pecans

Chef John Bobby of Noble's Grille in Winston-Salem defeated Chef Dean Thompson of Flights in Raleigh in Battle Pecans. The battle was close and WRAL Out and About has all of the details.

Chef John Bobby of Noble's Grille Wins Battle Cheerwine & Cackalacky

If you missed the Competition Dining Final Fire action, WRAL Out and About has the scoop on the Cheerwine and Cackalacky Sweet Cheerwine Sauce battle. Chef John Bobby of Noble's Grille takes home the win in a close battle with Chef Jon Fortes of Mimosa Grill.

Thanksgiving Side Dishes from Chef John Bobby of Noble's Grille

Chef John Bobby recently appeared on the Good Morning Show on WFMY News 2. Check out some of these great side dishes he made on TV!

Meet Final Fire’s first Clandestine Combo: Cheerwine and Cacklacky Cheerwine Sauce

In addition to blogging about Final Fire, Heidi Billotto will also blog about each night’s secret ingredients – the all local heart and sole of each night of Competition Dining. Meet Final Fire’s first Clandestine Combo: Cheerwine and Cacklacky Cheerwine Sauce on Heidi's blog.

North Carolina Competition Dining Series Reaches Final Fire via The Daily Meal

For months, chefs around North Carolina have competed head-to-head in an 'Iron Chef'-like battle, with secret ingredients and judges, and now only 6 remain in this weekend's Final Fire competition. The Daily Meal has the latest article on our Final Fire chefs.

Final Fire profile: Dean Thompson of Flights

WRAL Out and About has the details on Chef Dean Thompson of Flights in Raleigh.

Final Fire profile: Chef Adam Hayes of Red Stag Grill

WRAL Out and About has all of the details on Chef Adam Hayes of Red Stag Grill in Asheville.

Final Fire Profile: Chef John Bobby of Noble's Grille

WRAL Out and About has the details on Chef John Bobby of Noble's Grille in Winston-Salem.

Kitty Kinnin's Sound Palate with Chef Adam Hayes

Chef Series – Adam Hayes of Red Stag Grill at The Grand Bohemian in Asheville chats about his upcoming Competition Dining Final Fire on Kitty Kinnin's Sound Palate (& wait ’til you hear one of his pairings!).

2013 Final Fire Reservations open TODAY at 7:00 pm

2013 Final Fire Reservations open TODAY at 7:00 pm
Are YOU Ready to Judge?

The knives have been drawn and the heat is on. The Got To Be N.C. Competition Dining Series is heading to Raleigh for Final Fire: Battle of Champions, presented by the N.C. Department of Agriculture and Pate Dawson-Southern Foods.

Reservations open TODAY at 7:00 pm but availability is limited. Be a part of the Competition Dining Series and support your favorite N.C. chefs as they go head-to-head in a knockdown, drag-out, six-course, blind dinner judged by YOU, the diner.

Download the "Competition Dining" voting app now on your iPhone or Android device. YOUR VOTE COUNTS.

Help determine our statewide champion in Final Fire, where the winning chefs of all five series: Fire on the Rock, Dock, Triad, Triangle and City will vie for the championship title.

Follow the links below to keep up with all the action! All battles will be held at the Renaissance Raleigh North Hills Hotel. All dinners start at 6:30 pm.

When you book your stay at the Renaissance Raleigh North Hills Hotel, tell them you are coming for The Final Fire. There will be a special offer to guests of Competition Dining for a room rate of $169/night at the Renaissance. This offer will only be available until Nov. 4. When the Renaissance is completely booked, reservations will also be available at the Hyatt House Raleigh North Hills.

PICK YOUR BATTLES

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Click here to buy yours today. Remember events sell out fast, so don't delay!

Got To Be NC Competition Dining Series Announces Chefs and Brackets for Final Fire: Battle of the Champions

The statewide chef competition highlighting the best of NC’s food, agriculture and culinary talent hits the road in November to Raleigh, NC for Final Fire. It’s the only contest where THE DINERS get to judge. Reservations for each night of food and fun open Oct. 30 at 7 pm online at http://www.competitiondining.com/events/final-fire.

Raleigh, NC (Oct. 23, 2013) The Got To Be NC Competition Dining Series announces the participating chefs and brackets in the Final Fire competition. Final Fire will conclude the statewide chef competition and determine NC’s champion. Reservations open Oct. 30 at 7 pm online at http://www.competitiondining.com/events/final-fire. The four competitive dinners will be hosted at Renaissance Raleigh North Hills Hotel at 4100 Main at North Hills St., Raleigh; http://goo.gl/giPDmL.

The series begins on Nov. 20 and concludes on Nov. 23. The Got To Be NC Competition Dining Champions from Asheville, Wilmington, the Triad, the Triangle and Charlotte will compete. The chef brackets were announced yesterday at the Philip L. Van Every Culinary Arts Center at Central Piedmont Community College in Charlotte. The chefs drew knives to determine the preliminary match-ups, which are listed below with each chef leading a team of three:

Nov. 20: Noble’s Grille, Winston-Salem (John Bobby) vs. Mimosa Grill, Charlotte (Jon Fortes)
Nov. 21: Flights at Renaissance Raleigh Hotel, Raleigh (Dean Thompson) vs. winner of Nov. 20
Nov. 22: Persimmons Restaurant, New Bern (Gerry Fong) vs. Red Stag Grill, Asheville (Adam Hayes)
Nov. 23: Battle between winner of Nov. 21 and Nov. 22

Event reservations cost $119 each excluding beverage, tax and service charge. Diners can attend as many dinners as they like. Reservations open online on October 30 at 7 pm at http://www.competitiondining.com/events/final-fire. Event organizers expect the finals to sell out in 24 hours.

At stake in Final Fire is $4,000, a hand-forged set of knives from Charlotte-based Ironman Forge and a trip to Napa Valley, CA to the pro chef program at the CIA Greystone campus, compliments of Kikkoman. The runner-up receives $1,000.

Now in its second year, The Got To Be NC Competition Dining Series has become a statewide movement. Because all people are chefs, farmers, and diners, the event’s mission is to connect and celebrate this community with 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 four 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.

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For more information, contact Kristen Baughman at (919) 750-5712 mobile or kbaughman@pdco.com (PR Specialist); or Susan Dosier at (704) 993-7871 mobile or susan@DKcommunicationsgroup.com (PR Consultant).
www.competitiondining.com offers event dates, ticket sales, and bios on participating chefs
www.facebook.com/competitiondining offers daily news and updates, photos of chef dishes and more
www.youtube.com/user/CompDiningNC shares videos of the winner after each competition, video bios on each chef and more
www.Twitter.com/compdiningnc uses the hashtag #compdiningnc to enjoy the fun, ongoing conversation

Chef Jon Fortes of Mimosa Grill Wins Battle Cheese and Honey

Chef Jon Fortes of Mimosa Grill defeated Chef Phil Barnes of Rooster's Wood-Fired Kitchen in Battle Cheese and Honey. Heidi Billotto has the recap of the evening on her blog.

Chef Jon Fortes of Mimosa Grill Wins Fire In the City Competition Dining Series™

A technical glitch delayed the announcement of winners until 10 am this morning, yet the crowd at Bonterra Dining & Wine Room left appreciative of the food and skill shared by Fortes and Chef Phil Barnes of Rooster’s Wood-Fired Kitchen.

IMAGES AVAILABLE ON FLICKR 

Charlotte, NC (Oct. 22, 2013) At the end of a 16-dinner competitive series featuring top Charlotte area chefs, Jimmy Crippen named Chef Jon Fortes of Mimosa Grill in uptown Charlotte the Champion of Got To Be NC Competition Dining Fire in the City Series. “Battle Cheese and Honey” saw Fortes edge out Chef Phil Barnes of Rooster’s Wood-Fired Kitchen in Charlotte, N.C.

Chef Fortes was announced as the winner and given the event’s signature red chef jacket in an announcement this morning at Central Piedmont Community College. The event ended dramatically last night at Bonterra Dining & Wine Room. All ballots were committed, but a technical glitch prevented the scores from being accessed. The team from Hits Tech worked through the night to access the scores and tabulate the winner, and no scores were lost.

“Throughout two years of the statewide competition, this is the first time we’ve ever had a technical issue of any kind. It’s my worst nightmare,” said Jimmy Crippen, host and founder of the event. “I want to ensure everyone that the scores submitted by our pro judges and diners are the scores that they submitted. This was a close contest, and these numbers are authentic and correct.”

Crippen continues, “I also want the Charlotte community to know what great chef talent we have here. This has been a terrific host community for us. Charlotte should be very proud, and your champion will represent you well at Final Fire.”

The final scores and are posted at http://www.competitiondining.com/results/roosters-v-mimosa-grill.

Chef Jon Fortes and teammates took home the trophy, a $2000 check and a handmade chef knife made by Charlotte-based Ironman Forge in addition to the coveted red chef’s jacket. The $2000 check was presented by Mac Sullivan, chief executive officer of Pate Dawson-Southern Foods (lead sponsor of the event) and Jimmy Crippen.

Last night’s Fire in the City challenged the chefs to use two featured North Carolina ingredients: Looking Glass Creamery’s Chocolate Lab cheese from Fairview, N.C. and St. Dominic’s honey from Mayodan, N.C. The chefs were required to use cheese and honey in each of their three courses for 130 diners. The chefs are not told what the featured ingredients will be until noon on the day they compete.

Both chefs rose to the occasion. Chef Fortes’ first course was St. Dominic’s Honey Bourbon Sweet Potato “Risotto,” Looking Glass Creamery Chocolate Lab Pimento Cheese, Whipped Honey Collard Kraut, Pork Confit Slider and Chocolate Lab Old Fashioned Southern Squash Casserole with Crispy Bacon. He followed with Fried Wanchese NC Shrimp, Looking Glass Creamery Chocolate Lab Smoked Tomato & Crab Risotto, St. Dominic’s Honey Poblano Relish and Pure Wild Honey Butter. The dessert course included Looking Glass Creamery Chocolate Lab Cornmeal Cake, Autumn Spiced St. Dominic’s Honey Apples and Almond Honey Semifreddo.

Chef Barnes’ highest scoring dish of the night was the St. Dominic’s Honey Glazed Cheshire Pork Belly, Braised Honey Collards, Looking Glass Creamery Chocolate Lab Sweet Potato Puree, Candied Fennel and Chocolate Lab Tuille.

Professional culinary judges for the evening included Mark Allison, Dean of Culinary Education from Johnson & Wales University; Bob Boll, Division Director of Central Piedmont Community College's Culinary Arts, Hospitality Management, and Baking and Pastry Arts programs; Dayvee Sutton from WCNC; and Terrance Bates from WCCB Charlotte. Their votes were weighted at 30 percent. The dining public's votes were weighted at 70 percent.

The 2013 Got To Be NC Competition Dining Series' winning chefs from each region were also in attendance. Official event blogger, Heidi Billotto joined the judges as a non-voting guest. Her summary of the event will post soon at http://heidibillottofood.com/.

Chef Jon Fortes will now compete Nov. 20-23 in Raleigh, N.C. at Final Fire: Battle of the Champions against the Got To Be NC Competition Dining Champions from Asheville, Wilmington, the Triad and the Triangle. Final Fire tickets go on sale online on Oct. 30 at 7 p.m.

ABOUT GOT TO BE NC COMPETITION DINING SERIES™

The Got To Be NC Competition Dining Series, in its second year, is part of a larger movement. With a focus on chefs, farmers, and diners, the event’s mission is to connect and celebrate this unique community through a dynamic, entertaining dining experience. Each statewide competition features 16 chefs and 15 single-elimination dinner battles judged by the public. Fire in the City is part of the Got To Be NC Competition Dining Series.

Statewide sponsors for the event 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.

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For more information, contact Kristen Baughman at (919) 750-5712 mobile or kbaughman@pdco.com (PR Specialist) or Susan Dosier at (704) 993-7871 mobile or susan@DKcommunicationsgroup.com (PR Consultant)

www.competitiondining.com offers event dates, ticket sales, and bios on participating chefs
www.facebook.com/competitiondining offers daily news and updates, photos of chef dishes and more
www.youtube.com/user/CompDiningNC shares videos of the winner after each competition, video bios on each chef and more

www.Twitter.com/compdiningnc uses the hashtag #compdiningnc to enjoy the fun, ongoing conversation

Chef Jon Fortes of Mimosa Grill Wins Battle "Pig 'n Pumpkin"

Chef Jon Fortes of Mimosa Grill defeated Chef Luca Annunziata of Passion 8 Bistro in Battle "Pig 'n Pumpkin." Our official blogger, Heidi Billotto has the recap on her blog.

Chef Phil Barnes of Rooster's Wins Battle Squash ‘N Swine

Chef Phil Barnes of Rooster's defeated Chef Brent Martin of the Peculiar Rabbit in Battle Squash 'N Swine. The secret ingredients were Pope & Son Farms' Winter Squash and Cheshire Pork Butts and Loins. Check out Heidi Billotto Food for the recap of the evening.

Chef Luca Annunziate of Passion8 Bistro Wins Battle NC Fogwood Shiitake mushrooms and fresh made First Noodle Company noodles

Chef Luca Annunziate of Passion8 Bistro defeated Chef Vincent Giancarlo of Cantina 1511 in Battle NC Fogwood Shiitake mushrooms and fresh made First Noodle Company noodles. Our official blogger, Heidi Billotto has all of the details on her blog.

Chef Jon Fortes of Mimosa Grill Wins Battle Olde Mecklenburg Brewery Copper Amber Ale

Chef Jon Fortes of Mimosa Grill defeated Chef Brian Mottola in Battle Olde Mecklenburg Brewery Copper Amber Ale. Read the recap of the evening on Heidi Billotto's blog.

Chef Brent Martin of Peculiar Rabbit Wins Battle Lusty Monk Mustard

Chef Brent Martin of Peculiar Rabbit defeated Chef Nicholas Daniels of Wooden Vine in Battle Lusty Monk Mustard. Read all of the juicy details at Heidi Billotto's blog.

Chef Phil Barnes of Rooster's Wins Battle High Rock Farm Chestnuts and TOPO Carolina Whiskey

Chef Phil Barnes of Rooster’s defeated Chef David Moore of Gallery Restaurant in Battle High Rock Farm Chestnuts and TOPO Carolina Whiskey. Check out Heidi Billotto's blog for all of the details.

Chef Vincent Giancarlo Brings the Heat in Battle Texas Pete®

Chef Vincent Giancarlo of Cantina 1511 faced acclaimed chef, Bruce Moffet of Barrington's. Read the surprise ending in Heidi Billotto's food blog here.

Passion8 Bistro Bests Heist Brewery in Battle Joyce Farms' Naked Chicken

Chef Luca Annunziata of Passion8 Bistro defeats Chef Rob Masone of Heist Brewery in the last preliminary-round battle. Get a recap of the action, as well as a little education, on Heidi Billotto's blog here.

Chef Brian Mottola of e2 Emeril's Eatery Wins Battle Old Mill of Guilford Stone Ground Grits

Chef Brian Mottola from e2 Emeril's Eatery defeated Chef David Bettendorf of River's Edge at the US National White Water Center. Check out Heidi Billotto's blog for a recap of Battle Old Mill of Guilford Stone Ground Grits.

Chef Brent Martin of Peculiar Rabbit Wins Battle A. B. Vannoy Country Hams

Chef Brent Martin of Peculiar Rabbit defeated Chef Tom Dyrness of Upstream in Battle  A. B. Vannoy Country Hams. Our official blogger, Heidi Billotto, has the recap.

Chef Nicolas Daniels of Wooden Vine Wins Battle Scott Farms Sweet Potatoes

Chef Nicolas Daniels of the Wooden Vine defeated Chef Paul Ketterhagen of Carpe Diem Restaurant by less than one point! Check out Heidi Billotto's recap of Battle Scott Farms Sweet Potatoes.

Chef David Moore of Gallery Restaurant at Ballantyne Wins Battle Uncle Scott's Root Beer

Chef David Moore of Gallery Restaurant at Ballantyne defeated Chef David Lucarelli of The Cowfish during Battle Uncle Scott's Root Beer. Our official blogger, Heidi Billotto has the details on her blog!

Chef Phil Barnes of Rooster's Wins Battle Certified Angus Beef® Strip Loin

Battle Certified Angus Beef® Strip Loin put Phil Barnes of Rooster’s in Charlotte head to head with David Sullivan of Fish Market in Fort Mill. Chef Barnes took the victory and our official blogger, Heidi Billotto has the details.

Fire in the City and the Got To Be NC Competition Dining Series Announce Chefs and Brackets

The statewide chef competition highlighting the best of state’s food, agriculture and culinary talent hits the road in September to Charlotte, NC. It’s the only contest where THE DINERS get to judge. 

Reservations for each night of food and fun are available at www.competitiondining.com.

IMAGES AVAILABLE ON FLICKR

Charlotte, NC (August 21, 2013) The Got To Be NC Competition Dining Series, Fire In the City, announces the participating chefs in the competition. The 15 competitive dinners will be hosted at Bonterra Dining & Wine Room at 1829 Cleveland Ave, Charlotte, NC; http://www.bonterradining.com/ 

The series begins on September 3 and concludes on October 21. Chefs from across the Charlotte area were invited to apply for the competition. The final 16 contenders were announced today during the Media Day Kick Off Party hosted at The Olde Mecklenburg Brewery. The preliminary match-ups are listed below with each chef heading a team of three:

September 3: Rooster’s Wood-Fired Kitchen, Charlotte (Phil Barnes) vs. Fish Market Bar and Grill, Fort Mill (David Sullivan)

September 4: Gallery Restaurant at The Ballantyne Hotel, Charlotte (David Moore) vs. The Cowfish Sushi Burger Bar, Charlotte (David Lucarelli)

September 5: The Wooden Vine, Charlotte (Nicolas Daniels) vs. Carpe Diem Restaurant, Charlotte (Paul Ketterhagen)

September 9: The Peculiar Rabbit, Charlotte (Brent Martin) vs. Upstream, Charlotte (Tom Dyrness)

September 10: River’s Edge Bar & Grill, Charlotte (David Bettendorf) vs. E2 Emeril’s Eatery, Charlotte (Brian Mottola)

September 11: Mimosa Grill, Charlotte (Jon Fortes) vs. King’s Kitchen, Charlotte (Sam Stachon)

September 23: Passion8 Bistro, Fort Mill (Luca Annunziata) vs. Heist Brewery, Charlotte (Rob Masone)

September 24: Barrington’s, Charlotte (Bruce Moffett) vs. Cantina 1511, Charlotte (Vincent Giancarlo)

September 30: Battle between winner of September 3 and September 4

October 1: Battle between winner of September 5 and September 9

October 7: Battle between winner of September 10 and September 11

October 8: Battle between winner of September 23 and September 24 (quarterfinals)

October 14: Battle between winner of September 30 and October 1 (quarterfinals)

October 15: Battle between winner of October 7 and October 8 (semifinals)

October 21: Battle between winner of October 14 and October 15 (finals)

The Got To Be NC Competition Dining Series 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. Reservations for dinners cost $59 excluding beverage, tax and tip. Reservations for the semi-final and final are $69. Diners can attend as many dinners as they like. Tickets are on sale now at www.competitiondining.com. Hurry. Tickets go fast.

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For more information, contact Kristen Baughman at (919) 750-5712 mobile or kbaughman@pdco.com
or
Susan Dosier, susan@DKcommunicationsgroup.com, 704.993.7871 (PR Consultant)

www.competitiondining.com offers event dates, ticket sales, and bios on participating chefs
www.facebook.com/competitiondining offers daily news and updates, photos of chef dishes and more
www.youtube.com/user/CompDiningNC shares videos of the winner after each competition, video bios on each chef and more
www.Twitter.com/compdiningnc uses the hashtag #compdiningnc to enjoy the fun, ongoing conversation

Chef Scott James of Midtown Grille Wins Battle Johnston County Ham and Elderberry

Chef Scott James of Midtown Grille defeated Chef Chad McIntyre of Market Restaurant in Battle Johnston County Ham and Elderberry. The WRAL Out and About blog has the recap of the evening.

Chef Dean Thompson of Flights Wins Battle Cackalacky and Shrimp

Chef Dean Thompson of Flights defeated Chef Jason Cunningham of the Washington Duke Inn during Battle Cackalacky and Shrimp. The WRAL Out and About Blog has a recap of the evening.

Chef Chad McIntyre of Market Wins Battle Texas Pete and Jackson Farming Company Melons

Chef Chad McIntyre of Market defeated Chef Steve Zanini of Jimmy V's in Battle Texas Pete and Jackson Farming Company Melons. Check out the recap of last night's battle at the WRAL Out and About Blog.

Chef Scott James of Midtown Grille Wins Battle Mustard and Grey Tile Fish

Chef Scott James of Midtown Grille defeated Chef Chris Hill of The Oxford in Battle Mustard and Grey Tile Fish. The WRAL Out and About Blog has the recap of the battle here.

Chef Dean Thompson of Flights Wins Battle Caviar and Mozzarella

Chef Dean Thompson of Flights defeated Chef Serge Falcoz-Vigne of 518 West in Battle Caviar and Mozzarella. WRAL Out and About has the recap of last night's battle.

Chef Jason Cunningham of the Washington Duke Inn Wins Battle Cheshire Pork and Pepsi

Chef Jason Cunningham of the Washington Duke Inn defeated Chef John Childers of Herons at The Umstead Hotel and Spa in Battle Cheshire Pork and Pepsi. WRAL Out and About has the recap of the evening's battle.

Chef Steve Zanini of Jimmy V's Wins Battle Goat Lady Dairy

Chef Steve Zanini of Jimmy V's defeated Chef Sean Fowler of Mandolin in Battle Goat Lady Dairy. The secret ingredient of the evening was Goat Lady Dairy's Gray's Chapel Goat Cheese. WRAL Out and About has the recap of the battle.

Chad McIntyre of Market Restaurant Wins Battle Heirloom Tomatoes and TOPO Distillery

Market Restaurant's Chad McIntyre and New Southern Kitchen's Sokun Slama were tasked with using heirloom tomatoes along with TOPO Distillery gin and vodka in last night's Fire in the Triangle Battle. Chef Chad McIntyre prevailed and WRAL Out and About has the recap.

Chef Chris Hill of The Oxford Wins Battle Joyce Farms Poulet Rouge

The Oxford's Chris Hill defeated Bia Restaurant's Dan Yeager in last night's competition dining challenge featuring Joyce Farms Poulet Rouge. WRAL Out and About has the recap of the evening's battle.

Chef Scott James of Raleigh's Midtown Grille Wins Battle Dairy

Chef Scott James of Raleigh's Midtown Grille defeated Chef Lemar Farrington of La Residence in Chapel Hill in Battle Maple View Farms Dairy. Check out WRAL Out and About's recap of the evening.

Chef Dean Thompson of Flights at the Renaissance Wins Battle Corn and Grits

The Fire in the Triangle competition kicked off week two with secret ingredients including fresh corn from John Hudson Farms and Old Mill of Guilford stone ground grits. In this battle, Chef Dean Thompson of Flights at the Renaissance defeated Chef James Clark of Carolina Crossroads at The Carolina Inn. WRAL Out and About has a recap of the evening.

Chef Serge Falcon-Vigne of 518 West Wins Battle Krispy Kreme Doughnuts and Joe Van Gogh Coffee

Chef Regan Stachler of Little Hen and Chef Serge Falcon-Vigne of 518 West looked shocked when Krispy Kreme Doughnuts and Joe Van Gogh coffee were announced as the secret ingredients. Chef Serge won Battle Doughnuts and Coffee, and WRAL Out and About has the recap of the evening.

Chef Jason Cunningham of Washington Duke Inn Wins Battle Videri Chocolate

Our official blogger, WRAL Out and About has the details of last night's Battle Videri Chocolate. Chef Jason Cunningham of Washington Duke Inn defeated Chef Brian Battistella of Battistella's. Check out their recap of the battle here.

Chef John Childers of Herons at The Umstead wins Battle Peaches

The first Fire in the Triangle battle featured Thompson Orchards Peaches from Four Oaks, N.C. Chef John Childers of Herons at The Umstead defeated Chef Jake Wolf of Capital Club 16 by only fractions of a point. The Daily Meal has a recap of the evening.

WRAL Out and About, Fire in the Triangle's official blogger, also has a recap of the evening and a recipe of Chef John Childers' highest scoring dish.

Chef John Bobby of Noble's Grille declared Fire in the Triad Champion

Chef John Bobby of Noble's Grille in Winston-Salem competed against Chef Timothy Bocholis of Bistro B in Kernersville. Pork butt and bacon were the secret ingredients and Chef John Bobby finished with a sweet victory. Check out Nik Snacks blog for a recap of the evening.

Chef John Bobby of Noble’s Grille Wins Fire In the Triad Competition Dining Series™

Chef John Bobby of Noble’s Grille Wins Fire In the Triad Competition Dining Series™

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Greensboro, NC (June 27, 2013) Last night, it was all about dessert. This might come as a surprise considering what the chefs had to incorporate into each dish. The North Carolina chef competition, Got To Be NC Competition Dining Series, wrapped up Fire In the Triad. On Wednesday evening, bragging rights went to Chef John Bobby and his team from Noble’s Grille in Winston-Salem, N.C. He won in a competitive battle against Chef Timothy Bocholis of The Bistro B & Wine Bar in Kernersville, N.C.

Sixteen chefs from the Triad including Greensboro, Winston-Salem, Kernersville, Jamestown and Burlington competed in the competition that began May 14 and concluded last night.

In the dining room at Greensboro’s Empire Room, guests waited to hear the final numbers, eyes riveted on the event host and founder, Jimmy Crippen. Crippen briefly quizzed each chef and his team members about how the day had unfolded. After recognizing the outstanding team at the Empire Room, Crippen rattled off the scores for all six courses. Chef John Bobby and teammates Lucia Bobby and Sara Brown took home the trophy, a $2000 check, a handmade chef knife by Ironman Forge in Charlotte, and the coveted red chef’s jacket only a Competition Dining finals winner can receive.

The $2000 check was presented by Mac Sullivan, chief executive officer of Pate Dawson-Southern Foods, lead sponsor of the event, and Jimmy Crippen, host and founder of Competition Dining.

Fire in the Triad challenged the chefs to use two featured ingredients from Cheshire Pork by Heritage Farms in Seven Springs, N.C. The chefs were required to use bacon and pork butt in each of their three courses for 140 diners. The chefs are not told what the featured ingredients will be until noon on the day they compete.

Both chefs rose to the occasion. Chef John Bobby’s first course was Beer Braised Pork Belly, Oyster Mushrooms, Pork Butt & Bacon Sausage, Fingerling Potatoes, Bacon Brodo and Blackberry Mustarda. He followed with a Pork Sugo, Spinach Tajarin, Garlic Chips, Grilled Fennel, Shaved Calvander Cheese and Fried Bacon Lardons. The dessert course, the brain child of his wife, Lucia, was the runaway hit of the evening: a Dark Chocolate Mousse Cake, Chocolate Covered Bacon Pieces and Pork Butt Peanut Brittle.

Chef Timothy Bocholis’ highest scoring dish of the night was Latin American Smoked Pork Guiso (Stew) with Peppers, Onions and Tomatoes, Black Bean Bacon Salsa with Orange, Sweet Potato Matchsticks and Poblano Crème Fraiche.

Culinary and professional judges for the evening included Todd Dulaney from OUR STATE magazine; Jim Early from the NC BBQ Society; Ted McCall, a culinary instructor at Johnson and Wales University; and Ryan Payne, the 2012 Final Fire champion and executive chef of Weathervane at Southern Season in Chapel Hill, N.C. Their votes were weighted at 30 percent. The dining public’s votes were weighted at 70 percent. Official event blogger Nikki Miller-Ka joined the judges as a non-voting guest. Her summary of the event will post Thursday at http://niksnacks.blogspot.com.

Chef John Bobby will now compete in November at Final Fire: Battle of the Champions against the Got To Be NC Competition Dining Champions from Asheville, Wilmington, Charlotte and the Triangle.

ABOUT GOT TO BE NC COMPETITION DINING SERIES™

The Got To Be NC North Carolina Competition Dining Series, 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. Each statewide competition features 16 chefs and 15 single-elimination dinner battles judged by the public. Fire in the Triad is part of the Got To Be NC Competition Dining Series.

Statewide sponsors for the event 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.

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For more information, contact Kristen Baughman at (919) 750-5712 mobile or kbaughman@pdco.com (PR Specialist)

or

Susan Dosier at (704) 993-7871 mobile or susan@DKcommunicationsgroup.com (PR Consultant)

www.competitiondining.com offers event dates, ticket sales, and bios on participating chefs

www.facebook.com/competitiondining offers daily news and updates, photos of chef dishes and more

www.youtube.com/user/CompDiningNC shares videos of the winner after each competition, video bios on each chef and more

www.Twitter.com/compdiningnc uses the hashtag #compdiningnc to enjoy the fun, ongoing conversation

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Chef John Bobby of Noble's Grille wins Battle Cheese and Honey

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Chef Gregory John of Greensboro Country Club wins Battle Foothills Beer and Bluefish

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Chef Timothy Bocholis of Bistro B wins Battle Strawberries

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Chef John Bobby of Noble's Grille wins Battle Ostrich

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Hayes will advance to the Final Fire championship in November

The heat was on April 30 as two of Western N.C.’s premier chefs battled it out during the “Got To Be N.C.” Competition Dining Series Fire on the Rock finals. Chef Adam Hayes and his team from Asheville’s Red Stag Grill took home the bragging rights after six fierce courses split with Vidalia’s Sam Ratchford of Blowing Rock.

The competition was certainly fiery between the two WNC chefs—in one of the closest Competition Dining battles yet, the winner was determined by merely three-tenths of a point. At the end, Hayes took home the coveted “Red Chef Jacket,” and will advance to the Final Fire series in November 2013 to vie for the 2013 championship title and a cash prize.

At Blowing Rock’s Meadowbrook Inn & Suites, over 120 diners immersed themselves in the night of deliciousness while they eagerly awaited the final results from event host and founder, Jimmy Crippen. Crippen discussed the day’s events with each chef before revealing the scores for all six courses.

Competition Dining challenges the chefs to use featured ingredients grown or produced in North Carolina.  This battle, Old Mill of Guilford Grits and Midnight Moon Moonshine were the chosen components to bewitch the judges and a full house of diners. The chefs were required to use both ingredients in all three dishes, and were not privy to the secret ingredients until noon on competition day.

Both chefs came to impress. Hayes’ first dish was a spicy tempura lobster crab roll, that featured grit “rice” and a collard green wrap, N.C. shrimp ceviche, sugar snap, carrot and shiitake cashew salad, blueberry moonshine mirin, and Annatto chilli oil. He followed that with his highest scoring dish, his blueberry moonshine brined venison tenderloin, which had a Southwestern rub and was served with chipotle golden grits with Ashe County Cheddar, crispy broccolini, blueberry moonshine demi, and basil-mint chimchurri. He finished the competition with a moonshine crispy rice treat that featured strawberry moonshine panna cotta, sweet grit cream, Guilford Grit meringue, moonshine macerated fruits, and a blueberry moonshine balsamic glaze.

Ratchford claimed the highest scoring dish of the night with a rosemary thyme smoked pork tenderloin finished with a blueberry moonshine barbeque sauce, and accompanied by strawberry moonshine Brussels and snow pea slaw, rapini yellow grit remoulade and sweet potato grit crouton.

Diners and culinary judges alike cast their votes through the new “Competition Dining” voting app, available on Apple and Android mobile devices, which allowed them to rate each dish as it was presented. Diners and judges without smartphones filled out voting ballots during dinner.

The heat of the competition will continue May 14 as sixteen of the Triad’s best chefs battle it out during Fire in the Triad in Greensboro at the Empire room. Interested in attending? Tickets can only be purchased at http://www.competitiondining.com/events/fire-in-the-triad.