Friday, February 8, 2013

Fire On The Dock 2013 Bracket Announced

“Got To Be N.C.” Competition Dining Series announces chef battle bracket for Fire on the Dock
The competition at the BlueWater Grill fires up on Feb. 18 with the first of 15 dinners. Check out the brackets below. Tickets available at
WILMINGTON, N.C. (Jan. 28, 2012)— The 2013 “Got To Be N.C.” Competition Dining Series has announced the sixteen chefs chosen to compete in the preliminary rounds of Fire on the Dock, which kick off Feb. 18.
Sponsored by the N.C. Department of Agriculture and Southern Foods-Pate Dawson, Fire on the Dock will pit sixteen of the area’s best chefs in an Iron Chef-style competition. The Fire on the Dock winner will go head-to-head with the other regional competition.
Below are the participating chefs and the dates for the dinners to be held at BlueWater Grill in Wrightsville Beach. All dinners start at 6:30 pm.
Feb. 18
Scott Grimm of Dockside versus Antoine Murray of Cape Fear Country Club
Feb. 19
James Doss of Rx versus Thomas Mobely of The Oceanic
Feb. 20
Mark Lawson of Blockade Runner- East Oceanfront Dining versus Joanie Babcock of Southern Exposure
Feb. 25
Clark Merrell of Circa 81 versus Shane Tyner of King Neptune
Feb. 26
Josh Woo of Yo Sake versus Mark Andrews of Bald Head Island Club
Feb. 27
Gerry Fong of Persimmons versus James Rivenbark of South Beach Grill
March 4
Brent Poteat of 22 North versus Pat Greene of Elijah’s
March 5
Kristen Mitchell of Cameo 1900 versus Josh Petty of Sweet and Savory
March 11
Feb. 18 winner versus Feb. 19 winner
March 12
Feb. 20 winner versus Feb. 25 winner
March 20
Feb. 26 winner versus Feb. 27 winner
March 21
March 4 winner versus March 5 winner
March 27
March 11 winner versus March 12 winner
March 28
March 20 winner versus March 21 winner
April 3
March 27 winner versus March 28 winner

The mission of the yearlong, statewide competition is to engage the farmer, the chef and the diner in an exciting evening of food and entertainment with the goal of promoting North Carolina chef talent and the use of local ingredients. Each of the five regional competitions feature 16 chefs and 15 single-elimination dinner battles judged by the public. This is the second year the concept has been executed statewide. It was started eight years ago by event host and founder Jimmy Crippen in Blowing Rock, N.C. at Crippen’s Country Inn and Restaurant as Fire on the Rock.

Statewide sponsors include The North Carolina Department of Agriculture (NCDA), Southern Foods-Pate Dawson, OUR STATE Magazine, Crippen’s Country Inn & Restaurant in Blowing Rock and h.ITS Technology. The Office of the State Fire Marshal in North Carolina provides information at each dinner as cooking is the number one cause of home fires and burn injuries.

How it works: Paying guests sample each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of three dinner competitions. Each evening, two restaurants “battle” it out side-by-side in a single elimination, “Iron Chef”-style 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 all seven dinners, the ingredient will come from a North Carolina source. The featured ingredient is revealed to the chefs on the day of the event, and it must be used in each of their three courses.

Diners, alongside culinary and guest judges, rate each dish and determine who moves on to the next round and who goes home.

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