Friday, June 28, 2013
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.
Thursday, June 27, 2013
Chef John Bobby of Noble’s Grille Wins Fire In the Triad Competition Dining Series™
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Greensboro, NC () 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. 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 beganand 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 untilon 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 http://niksnacks.blogspot.com.at
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.
For more information, contact Kristen Baughman at (919) 750-5712 mobile or firstname.lastname@example.org (PR Specialist)
www.competitiondining.com offers event dates, ticket sales, and bios on participating chefs
competitiondining offers daily news and updates, photos of chef dishes and more
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
Sunday, June 23, 2013
Friday, June 21, 2013
Chef Timothy Bocholis of Bistro B in Kernersville and Chef Creighton McNeil of Liberty Oak in Greensboro competed in Battle Texas Pete. Chef Timothy Bocholis prevailed in the heat of the kitchen. Check out Nik Snack's latest blog for a recap of the evening.
Thursday, June 20, 2013
Chef Gregory John of Greensboro Country Club and Chef John Bobby of Noble's Grille in Winston-Salem competed in Battle Cheese and Honey. Chef John Bobby won the diners over with his creations featuring Calvander cheese from Chapel Hill Creamery and local honey from St. Dominic's in Mayodan. Check out Nik Snacks blog for a recap of the evening's battle.
Thursday, June 13, 2013
Chef Tim Thompson of Marisol Restaurant and Chef Creighton McNeil of Liberty Oak competed in Battle Blueberries. Chef Creighton McNeil was deemed winner and is headed to the Fire in the Triad semifinals. Check out Nik Snacks blog for a recap of the evening.
Chef Mark Grohman of Meridian Restaurant in Winston-Salem and Chef Timothy Bocholis of Bistro B in Kernersville competed in battle Carolina Catfish and Berries. The Joes and Pros deemed Chef Timothy Bocholis winner. Check out Nik Snack's recap of the evening.
Tuesday, June 11, 2013
Tickets go on sale TODAY at 5pm for Competition Dining's Fire in the Triangle Series. These battles always sell out! The chef bracket will be announced on June 24th if you'd like to wait to see which Triangle chefs are competing before purchasing tickets.
Thursday, June 6, 2013
Chef John Bobby of Noble's Grille finished the evening's battle with a sweet victory in Battle Mona Lisa Chocolate. Chef Juan Guzman of J. Pepper's put up a good fight in the heat of the kitchen. Check out Nik Snack's blog for a recap of the evening.
Tuesday, June 4, 2013
Chef Gregory John of Greensboro Country Club defeated Chef Wes Patterson of Southern Roots in Jamestown. Check out Nik Snacks blog for a recap of the evening's battle featuring Foothills beer and bluefish.