The heat was on Jan. 30 as two of Asheville’s premier chefs battled it out during the “Got To Be N.C.” Competition Dining Series Fire on the Rock-Asheville finals. Chef Adam Hayes and his team from Red StagGrill took home the bragging rights after six fierce courses split with the Lexington Avenue Brewery’s Chef Jason Roy.
At Biltmore’s Lioncrest, 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. Chef Hayes and his team will advance on to the Fire on the Rock finals, where he will go head-to-head with winner of the Fire on the Rock-Blowing Rock on April 30. The Fire on the Rock champion will take 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.
Competition Dining challenges the chefs to use two featured ingredients grown or produced in North Carolina. This battle, Battle Certified Angus Beef® and Texas Pete were the chosen components to bewitch the judges and a full house of diners. The chefs were required to use the ingredients in each of their three courses, and were not privy to the secret ingredients until noon on competition day.
Both chefs came to impress. Hayes’ first and highest scoring dish was the Certified Angus Beef® Pho Rare CAB Flat Iron with Daikon Noodles, Scallions, Cilantro, Grilled Shiitake Mushrooms and Texas Pete Lime Foam. He followed that with Spanish Style Shrimp & Grits Shrimp, Crawfish, Certified Angus Beef® Tasso, Marinated CAB Skirt Steak, Old Mill of Guilford® Saffron Grits, and Texas Pete® Sofrito. He finished the competition with a dessert he named “Chocolate Pete and Candied Beef Texas Pete®”— chocolate mousse, pistachio-beef brittle, Texas Pete® and pepper curd, orange-scented cake, and Certified Angus Beef® skirt jam.
Roy’s highest scoring dish of the night was Certified Angus Beef® Skirt Steak, Grilled Chili Spoon Bread, Frijoles Negro, Mango “Pete” Puree, Cilantro Pesto, and Texas Charred-Cippolini Onion.
The judging was determined by guests who had forms or mobile apps to fill out during service, along with a panel of select media and culinary professional judges.
Hayes will square off again in late April against the Fire on the Rock-Blowing Rock winner. Part two of Fire on the Rock will kick off on April 8 at Meadowbrook Inn & Suites in Blowing Rock, the birthplace of the “Got To Be N.C.” Competition Dining Series. As in Asheville, eight chefs from the area will battle during preliminary rounds April 8-11, followed by the semi-finals April 16-17, with the Fire on the Rock-Blowing Rock finalist determined on April 24. Tickets will sell out fast, so get your ticket now by visiting http://www.competitiondiningseries.com.