In the News: 2014 Competition Dining Series Champion

Chef Jon Fortes, the winner of the 2014 Got to Be NC Competition Dining Series statewide championship, has tempted tastebuds all over the state this year! Here are some recent news stories on his big Final Fire win:

• http://helendining.blogspot.com/2014/11/charlottes-jon-fortes-wins-dining.html
• http://raleigh.happeningmag.com/charlotte-chef-jon-fortes-wins-final-fire-championship/
• http://www.wral.com/competition-dining-crowns-champion/14213712/
• http://www.wbtv.com/story/27620608/chef-makes-pan-roasted-carolina-shrimp

Charlotte Chef Jon Fortes Wins Got to Be NC Competition Dining Series Statewide Championship

The Got to Be NCCompetition Dining Series, a tournament highlighting the best of the state’s food, agriculture and culinary talent, congratulates Chef Jon Fortes of Mimosa Grill in Charlotte on his victory in the statewide Final Fire championship. Fortes is one of 64 top chefs from across North Carolina who competed throughout the year, first taking home the regional title for the Queen City, and now earning the highest state honor.

Hosted Saturday, Nov. 22 at the Renaissance Hotel in Raleigh’s North Hills shopping center, Fortes won the championship battle in front of a sold out crowd, overcoming Chef Dean Thompson of Flights in Raleigh. The dinner included three secret ingredients: Apple Mill apple butter, Biltmore Winery Blanc de Blanc NV sparkling wine, and Atlantic Caviar and Sturgeon Company caviar. One of the crowd favorites of the night, and Fortes’ highest scoring dish of the battle, was the third course. Named “Duo of Carolina Pork,” the dish included Apple Mill apple butter pork rillette and Biltmore sparkling wine braised pork belly, goat cheese, andouille, leek and mushroom bread pudding, sparkling wine and apple butter squash sauce (see complete scores and dishes at www.competitiondining.com/results/mimosa-grill-v-flights).

“Coming into the statewide championship for my second time, the strategy was simple – to win,” said Fortes. “It was exhilarating to come out on top in our qualifying battle Thursday night and know our team had earned a spot in the championship event. Dean Thompson is a phenomenal chef and competitor, so it was clear that we needed to execute at a high level to be able to take home the title.”

The single-elimination culinary tournament included five regional competitions throughout 2014 with eight to 16 chefs competing in each market. Chefs competed in bracket-style tournaments in each market, with two chefs facing off per dinner battle with winners moving on to the next round of competition.

In each Got to Be NC Competition Dining Series dinner experience, the two competing chefs test their culinary talents preparing three courses centered on a secret or featured ingredient that comes from a North Carolina farmer or artisan producer. Featured ingredients are revealed to the chefs the morning of the dinner battle and must be used in every course. Community members in attendance get in on the action, savoring the combined six courses without knowing which chef prepared which plate. Alongside culinary and guest judges, diners rate each dish using an interactive app, ultimately determining who moves on to the next round and who goes home.

“After watching Jon Fortes compete in these events for the past two years, it was truly an honor to crown him as the 2014 Final Fire champion in front of more than 170 people,” said Jimmy Crippen, Competition Dining Series founder and host. “With outstanding culinary talent, passion for North Carolina’s food and agriculture and a natural competitive spirit, Fortes exemplifies everything this competition represents and is well deserving of the big win.”

As part of Chef Fortes’ victory, he not only gets bragging rights, but also took home the grand prize of $4,000 cash, two handmade chef knives by Ironman Forge and a trip to the Culinary Institute of America at Greystone in Napa Valley, California, compliments of Kikkoman and the Pro Chef Program.

The win is part of a busy year for Chef Fortes. He recently made the transition to cook alongside his wife as chefs and owners of a charming new farm-to-fork restaurant, The Flipside Café in Fort Mill, South Carolina. Fortes’ Competition Dining Series teammate, Thomas Marlow is now the executive chef at Mimosa Grill, so diners can visit both restaurants to taste culinary creations from the Final Fire championship team. The team’s alternating third members, DJ Ivey and Joe Cornett, are also both with Mimosa Grill.

Continued Fortes, “The Got to Be NC Competition Dining Series is an amazing experience for any chef, diner and farmer. Each year the level of talent from everyone involved exceeds expectations, and I look forward to seeing what’s to come in 2015!”

The 2015 Got to Be NC Competition Dining Series will kick off the New Year with the Triangle series in January, followed by Charlotte and then the Triad, which will be hosted in Winston-Salem for the first time. Tickets to the interactive dinner events are available now on the reservations page at www.competitiondining.com – just in time for holiday gift giving.

About The Got to Be NC Competition Dining Series

The Got to Be NC Competition Dining Series is sponsored by the NC Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, Certified Angus Beef®, Pepsi Bottling Ventures, the NC Wine & Grape Council, Hits Technology and local partners in each region of the state. The goal of the series is to celebrate local North Carolina products and agriculture, and to showcase the culinary ingenuity and talent across the state. For more information, visit www.competitiondining.com or get in on the conversation at www.facebook.com/competitiondining and @CompDiningNC on Twitter or Instagram.

Final Fire is Burning Up!

The Got to Be NC Competition Dining Series Final Fire statewide championship is underway! Check out these recent news stories:

• http://mountainx.com/food/final-fire-chef-showdown-expects-to-sell-out-tickets-oct-29-7-p-m/
• http://www.myfoxcarolinas.com/story/27415096/the-daily-special-rosemary-petes-super-sweet-potato-and-apple-bread-pudding
• http://www.wilmingtonbiz.com/restaurants/2014/11/19/local_chef_to_compete_wednesday_in_nc_fire_final/12593
• http://www.wbtv.com/story/27397110/chef-jon-fortes-preparing-for-final-fire-series
• http://myfox8.com/2014/11/17/fire-in-the-triad-chef-shares-grilled-turkey-recipe-for-thanksgiving/

In the News: Final Fire

The Got to Be NC Competition Dining Series is heading back to Raleigh for the Final Fire statewide championship later this month! Here are a few recent news stories on the upcoming foodie events:

• http://helendining.blogspot.com/2014/10/final-fire-pits-finalists-in.html
• http://www.news-record.com/blogs/short_orders/final-fire-tickets-to-go-on-sale/article_620747e0-5b19-11e4-8f69-001a4bcf6878.html
• http://www.wral.com/final-fire-tickets-go-on-sale-wednesday/14117452/
• http://mountainx.com/food/final-fire-chef-showdown-expects-to-sell-out-tickets-oct-29-7-p-m/
• http://www.ideal-living.com/got-nc-competition-dining-series-announces-chef-brackets-ticket-sales-statewide-championship-final-fire/

Charlotte Chef Wins Got to Be NC Competition Dining Series’ Regional Tournament, Fire in the City

Chef Jon Fortes of Mimosa Grill Takes Home Second Regional Title, Moves on to Final Fire Statewide Championship this November

The Got to Be NC Competition Dining Series, a single-elimination tournament highlighting the best of the state’s food, agriculture and culinary talent, has named a regional winner for the Fire in the City series. Chef Jon Fortes of Mimosa Grill on South Tryon Street in Charlotte became the competition’s second two-time regional champion last night overcoming the battle of sweet potatoes and Pepsi. Fortes beat out Chef Tom Dyrness of Mama Ricotta’s in the final Fire in the City dinner competition after rising to the top of the 16-chef regional tournament that started back in August.  

In front of a sold out crowd of more than 150 people, the final battle challenged the chefs to use two featured ingredients, Scott Farms Sweet Potatoes and Pepsi. One of the crowd favorites of the night and the highest scoring dish of the whole battle was Fortes’ third course, which included Pepsi braised pork belly, sweet potato bread pie, Brussels chips, bacon and Pepsi pomegranate glaze. (See complete scores and dishes here.)

“As the returning Fire in the City champion, my goal this year was not only to win the regional tournament again, but to also win the Final Fire statewide title, and I’m ecstatic to be one step closer to making that happen.” said Fortes. “It was a long day in the kitchen prepping for the final battle with two unexpected secret ingredients, and I couldn’t be prouder of our team’s collective efforts and the dishes we created.”

As part of his Fire in the City winnings, Fortes took home a $2,000 cash prize, a handmade chef knife by Ironman Forge and the coveted “Red Chef Jacket” provided by ALSCO. Additionally, the Mimosa Grill team moves on to the Final Fire Battle of Champions this November where they will compete against the winners from each of the four other regional tournaments – Wilmington, Asheville, Greensboro and Raleigh.

“The Got to Be NC Competition Dining Series is unlike any other dinner experience in the country, and last night’s exhilarating battle between long-time friends was one for the books,” said Jimmy Crippen, Competition Dining Series founder and host. “Chef Jon Fortes has been a fierce competitor throughout the entire series and his dynamic performance in the final battle was well deserving of a second regional title.”

In every Got to Be NC Competition Dining Series event battle, the two participating chefs each prepare three courses centered on the featured ingredient that comes from a North Carolina farmer or artisan producer. Those ingredients are revealed to the chefs only an hour before they start cooking that day and must be used in each course. Attending community members serve as judges alongside industry professionals, all blindly scoring each dish using an interactive app. In last night’s final Charlotte battle, the diners and pro judges agreed that Fortes’ dishes had won him the regional title for the second time in a row. 

Five regional tournaments are officially complete and the Got to Be NC Competition Dining Series now moves on to Raleigh with the Final Fire statewide championship series heating up starting Nov. 19. Additional information is available at www.competitiondining.com and ticket sales will be announced in the coming weeks.  

About The Got to Be NC Competition Dining Series

The Got to Be NC Competition Dining Series is sponsored by the NC Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, Certified Angus Beef®, Pepsi Bottling Ventures, the NC Wine & Grape Council, Hits Technology and local partners in each region of the state. The goal of the series is to celebrate local North Carolina products and agriculture, and to showcase the culinary ingenuity and talent across the state. For more information, visit www.competitiondining.com or get in on the conversation at www.facebook.com/competitiondining and @CompDiningNC on Twitter or Instagram.

In the News: Fire in the City

The Fire in the City Got to Be NC Competition Dining Series is burning up in Charlotte! Check out these recent news stories on the tournament as the remaining competitors head into the semifinal round:

• http://www.charlottemagazine.com/Blogs/Charlotte-at-Home/September-2014/Experimenting-in-the-Kitchen/
• http://offtheeatenpathblog.com/2014/09/08/competition-dining-series-fire-in-the-city/
• http://www.fortmilltimes.com/2014/09/08/3711242/fort-mill-chef-loses-culinary.html 
• http://helendining.blogspot.com/2014/09/fire-in-city-round-2-wrapup.html

In the News: Cook Like a Competition Dining Series Chef

Check out these news stories with recipes from some of this year's Fire in the City competitors and try whipping one up for yourself!

• http://www.wbtv.com/story/26467791/recipe-crab-and-goat-cheese-croquettes
• http://www.myfoxcarolinas.com/story/26463893/the-daily-special-chef-brian-williams-makes-poached-black-grouper-collars 
• http://www.wbtv.com/story/26414123/recipe-heriloom-tomato-fresh-mozzarella-bruschetta  
• http://www.wbtv.com/story/26355806/recipe-pasta-carbonara

Hot off the Press: Fire in the City

The Fire in the City Competition Dining Series is underway! Here are some of the recent news stories on the tournament: 

• http://www.wsoctv.com/news/news/local/competitive-cooking-event-gives-charlotte-national/ng6QQ/
• http://www.myfoxcarolinas.com/clip/10495288/competition-dining-at-bonterra
• http://helendining.blogspot.com/2014/08/fire-in-city-results-begin.html
• http://www.wcnc.com/media/cinematic/video/14020000/fire-in-the-city/
• http://www.wbtv.com/story/26278047/recipe-local-summer-caprese

In the News: Fire in the Triangle Championship

Chef Dean Thompson of Flights became the first two-time regional Competition Dining Series champion overcoming the battle of spiced honey liqueur and grits in the Fire in the Triangle final battle on Monday, Aug. 4!

Here are some great news stories surrounding the championship:

• http://www.wral.com/entertainment/video/13873389/
• http://www.northhillsraleigh.com/chef-dean-thompson-wins-another-red-chef-jacket/
• http://www.outreachnc.com/raleigh-chef-wins-got-nc-competition-dining-series-regional-tournament-fire-triangle/
• http://www.wakeliving.com/News.aspx?li=12254

In the News: Fire in the City

The Fire in the City Competition Dining Series kicks off Aug. 18! Check out these news stories surrounding the upcoming events:

• http://www.thecharlottepost.com/news/2014/07/24/life-and-religion/charlotte-heats-up-with-fire-in-the-city/
• http://www.gocarolinas.com/videos/news/fire-in-the-city-focuses-on-local-agriculture/vCjyQL/
• http://www.charlottemagazine.com/Blogs/Dine-Dish/July-2014/Fire-in-the-City-Its-back
• http://carolinaepicurean.com/2014/07/2014-fire-in-the-city-competitors-announced/

Statewide chef competition comes to Charlotte offering 15 fun, interactive dinner events

http://www.gocarolinas.com/news/events/food-wine/statewide-chef-competition-comes-charlotte-offerin/ngh5Q/

Fire in the City competition gets cooking

http://helendining.blogspot.com/2014/07/fire-in-city-competition-gets-cooking.html

Fire in the City.... is back!!!

http://crowntowngrubdown.blogspot.com/2014/07/fire-in-city-is-back.html

Fire in the City Bracket Announced!

Got to Be NC Competition Dining Series Reveals Local Chefs and Brackets for Regional Tournament, Fire in the City

Statewide Chef Competition Comes to Charlotte Offering 15 Fun, Interactive Dinner Events Starting Aug.18

Charlotte, North Carolina – July 17, 2014 – The Got to Be NC Competition Dining Series, a single-elimination tournament highlighting the best of the state’s food, agriculture and culinary talent, will pit 16 local chefs against each other in the upcoming Fire in the City events. The series includes 15 dinner experiences in which two chefs battle it out and attending community members serve as judges for a blind six-course meal. Tickets to the interactive Fire in the City battles, which take place Aug. 18 through Sept. 29 in Charlotte, are available now at www.competitiondining.com/events/fire-in-the-city.

Chefs from across the region applied to take part in the competition and final participants were selected based on culinary talent, menu development experience, training, personality, proven creativity and more. Fire in the City chefs and preliminary match-up battles include:

First-Round Brackets

·         Aug. 18 Dinner: Luca Annunziata of Passion8, versus Clark Barlowe of Heirloom Restaurant

·         Aug. 19 Dinner: Tom Dyrness of Mama Ricotta’s, versus Brian Mottola of e2 Emeril’s Eatery

·         Aug. 20 Dinner: David Feimster of Fahrenheit, versus David Quintana of Southminster

·         Aug. 25 Dinner: David Moore of Gallery Restaurant, versus Ben Philpott of Block and Grinder

·         Aug. 26 Dinner: Brent Martin of The Summit Room, versus Jon Spencer of Epic Chophouse and Chillfire Bar & Grill

·         Aug. 27 Dinner: Chris Coleman of The Asbury at the Dunhill Hotel, versus Brian Williams of Upstream

·         Sept. 2 Dinner: Nicolas Daniels of The Wooden Vine, versus Paul Ketterhagen of Carpe Diem

·         Sept. 3 Dinner: Jon Fortes of Mimosa Grill, versus David Sullivan of Fish Market Bar and Grill

In every Got to Be NC Competition Dining Series event battle, the two participating chefs each prepare three courses centered on a secret or featured ingredient that comes from a North Carolina farmer or artisan producer. Featured ingredients are revealed to the chefs only an hour before they start cooking that day and must be used in each course.

At the dinner events, ticketed guests savor the combined six courses without knowing which chef prepared each. Alongside culinary and guest judges, diners rate each dish using an interactive app, ultimately determining who moves on to the next round and who goes home.

“The Got to Be NC Competition Dining Series is part of a larger movement,” said Jimmy Crippen, Competition Dining Series founder and host. “Because we are all chefs, farmers or diners, our mission is to connect and celebrate regional communities through a dynamic, entertaining culinary experience. The events are interactive not only with guests grading the dishes through the app, but also connecting together. You walk around these events and table after table diners are socializing and debating with everyone around them, and people at home are following along through live Tweets (using the hashtag #CompDiningNC) – all with a central appreciation for the great foods from right here in North Carolina.”

The Got to Be NC Competition Dining Series is unlike any other dinner experience in the country. It hosts five regional tournaments throughout the year, including the surrounding markets for Wilmington, Asheville, Greensboro, Raleigh and Charlotte. For 2014, 16 of some of the best local culinary talent in each area will compete until a final winner emerges.

At stake in each regional series is a grand prize of $2,000, a handmade chef knife by Ironman Forge and the coveted “Red Chef Jacket.” Additionally, each regional winner moves on to the Final Fire Battle of Champions that will be hosted in Raleigh this November to crown a statewide winner.

Along with the preliminary battles listed previously, Got to Be NC Competition Dining Series’ Fire in the City events include:

Quarterfinals

·         Sept. 8 Dinner: Aug. 18 winner versus Aug. 19 winner

·         Sept. 9 Dinner: Aug. 20 winner versus Aug. 25 winner

·         Sept. 15 Dinner: Aug. 26 winner versus Aug. 27 winner

·         Sept. 16 Dinner: Sept. 2 winner versus Sept. 3 winner

Semifinals

·         Sept. 22 Dinner: Sept. 8 winner versus Sept. 9 winner

·         Sept. 23 Dinner: Sept. 15 winner versus Sept. 16 winner

Final Battle (Fire in the City championship event)

·         Sept. 29 Dinner: Sept. 22 winner versus Sept. 23 winner

All Fire in the City events are held at Bonterra Dining & Wine Room, located at 1829 Cleveland Ave in Charlotte. Tickets to attend a preliminary and quarterfinal battle dinner cost $59 excluding beverage, tax and tip. Tickets for the semifinals and the final battle are $69 excluding beverage, tax and tip. Community members can attend as many dinners as they like. Reservations are open now at www.competitiondining.com/events/fire-in-the-city.

About The Got to Be NC Competition Dining Series

The Got to Be NC Competition Dining Series is sponsored by the NC Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, Certified Angus Beef®, Pepsi Bottling Ventures, the NC Wine & Grape Council, Hits Technology and local partners in each region of the state. The goal of the series is to celebrate local North Carolina products and agriculture, and to showcase the culinary ingenuity and talent across the state. For more information, visit www.competitiondining.com or get in on the conversation at www.facebook.com/competitiondining and @CompDiningNC on Twitter or Instagram.

In the News: Fire in the Triangle

The Fire in Triangle series is burning up! Check out some of our recent news coverage:

• http://www.g105.com/onair/brianna-49777/clash-of-the-titans-spencer-carter-vs-younes-sabouh-12553172/
• http://www.wral.com/fire-in-the-triangle-battle-angus-beef-and-coffee/13796297/
• http://demandy.com/fire-triangle-2014/
• http://raleigh.happeningmag.com/competition-dining-dean-thompson-interview
• http://www.wral.com/fire-in-the-triangle-battle-texas-pete-and-chocolate/13793957/
• http://www.newsobserver.com/2014/05/15/3863598/fire-in-the-triangle-brackets.html?sp=/99/106/

Fire in the Triangle: Battle corn, part two

http://www.wral.com/fire-in-the-triangle-battle-corn-part-two/13816196/

Fire in the Triangle: Battle corn

http://www.wral.com/fire-in-the-triangle-battle-corn/13811188/

Fire in the Triangle: Quarterfinals Under Way!

http://raleigh.happeningmag.com/fire-triangle-quarterfinals/

Fire in the Triad Final

The official recap of the Fire in the Triad Final Battle is available now on Nik Snacks!  Get all the details on Chef Tim Thompson of Marisol's win over Chef Richard Miller from Graze!

Chef Tim Thompson of Marisol Takes Home Regional Title, Moves on to Final Fire Statewide Championship this November

Greensboro, North Carolina – June 3, 2014 – The Got to Be NC Competition Dining Series, a single-elimination tournament highlighting the best of the state’s food, agriculture and culinary talent, has named a regional winner for the Fire in the Triad series. Chef Tim Thompson of Marisol Restaurant on High Point Road in Greensboro took home the championship last night overcoming the battle of beer and bacon. Thompson beat out Chef Richard Miller of Graze Restaurant in Winston-Salem in the final Triad dinner competition after rising to the top of the 16-chef regional tournament that started back in April.  

In front of a sold out crowd of more than 150 people, the final Fire in the Triad battle challenged the chefs to use two featured ingredients, FoothillsBrewery Hoppyum and Cottonwood Low Down Brown Ale of Winston-Salem and Heritage Farms Cheshire Pork bacon from Seven Springs. Crowd favorites from the night included the first courses prepared by each chef, which both incorporated scallops along with the featured ingredients. Thompson’s first course was the highest scoring dish of the whole evening and included Dijon and bacon panko crusted North Carolina flounder, pan-seared scallop, spicy mango and lime aioli, and an asparagus, almond, orange and bacon salad dressed with Foothills Hoppyum soy vinaigrette. (See complete scores and dishes at here.)

“It was a busy day in the kitchen leading up to the Fire in the Triad final and our strategy during the battle was simply to finish,” said Thompson. “I couldn’t have made it this far without my teammates Marvin Merida and Wayne Atkins, and they really deserve so much credit. I was thrilled to surprise them last night with the monetary prize from the competition.”

Thompson gifted the $2,000 cash prize from winning Fire in the Triad to his teammates as part of his acceptance speech after the battle. As part of his winnings, he also received a handmade chef knife by Ironman Forge and the coveted “Red Chef Jacket” provided by ALSCO.  Additionally, the Marisol team moves on to the Final Fire Battle of Champions this fall where they will compete against the winners from each of the four other regional tournaments – Wilmington, Asheville, Raleigh and Charlotte.

“The Got to Be NC Competition Dining Series is unlike any other dinner experience in the country, and last night’s high-energy battle didn’t disappoint,” said Jimmy Crippen, Competition Dining Series founder and host. “Chef Tim Thompson impressed diners with his culinary talents throughout the Triad series and his performance in the final competition was well deserving of the big win.”

In every Got to Be NC Competition Dining Series event battle, the two participating chefs each prepare three courses centered on the featured ingredient that comes from a North Carolina farmer or artisan producer. Those ingredients are revealed to the chefs only an hour before they start cooking that day and must be used in each course. Attending community members serve as judges alongside industry professionals, all blindly scoring each dish using an interactive app. In last night’s final Triad battle, the pro judges had the chefs finishing just a few tenths of a point apart from each other, but scores from the other diners helped Thompson clutch the victory.

The Got to Be NC Competition Dining Series now moves on to the Triangle with that regional competition heating up in Raleigh starting June 23, before heading to Charlotte in August and then back to Raleigh for the Final Fire in November. Additional information and ticket reservations are available at www.competitiondining.com.

About The Got to Be NC Competition Dining Series

The Got to Be NC Competition Dining Series is sponsored by the NC Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, Certified Angus Beef®, Pepsi Bottling Ventures, the NC Wine & Grape Council, Hits Technology and local partners in each region of the state. The goal of the series is to celebrate local North Carolina products and agriculture, and to showcase the culinary ingenuity and talent across the state. For more information, visit www.competitiondining.com or get in on the conversation at www.facebook.com/competitiondining and @CompDiningNC on Twitter or Instagram.

Battle Old Mill of Guilford Grits & Cottle Farms Strawberries

Wednesday's last semi-final battle featured Old Mill of Guilford Grits and Cottle Farms Strawberries, with Chef Richard Miller of Graze rising victorious over Chef Tim Grandinetti of Spring House Restaurant, Kitchen and Bar.  Get all the details on the food and fun on Nik Snacks today!

Battle Peanuts & Pepsi

Get all the details on Battle America's Best Nut Co. Peanuts & Pepsi, wherein Chef Tim Thompson of Marisol defeated Chef Mark Grohman from Meridian - on Nik Snacks today!

Battle Seasonal Produce - Part Deux

It's Competition Dining Déjà vu all over again!  In a surprising twist, the Chef Ref did the same ingredients back-to-back again this week!  Chef Richard Miller of Graze edged out Chef Travis Myers of River Birch Lodge by a mere 0.2 points in Battle Seasonal Produce.  Catch all the fresh details on Nik Snacks today!

The Ultimate Culinary Competition: Fire in the Triangle

http://www.g105.com/onair/brianna-49777/the-ultimate-culinary-competition-fire-in-12372903/

Battle Seasonal Produce - recap on Nik Snacks now!

Get all the details on Chef Timothy Grandinetti's, of Spring House, victory over Artisan Restaurant's Chef Kevin Reddick in battle Seasonal Produce on Nik Snacks now!

Fire in the Triangle Bracket Announced!

Got to Be NC Competition Dining Series Reveals Local Chefs and Brackets for Regional Tournament, Fire in the Triangle

Statewide Chef Competition Comes to Raleigh Offering 15 Fun, Interactive Dinner Events Starting June 23

Raleigh, North Carolina – May 15, 2014 – The Got to Be NC Competition Dining Series, a single-elimination tournament highlighting the best of the state’s food, agriculture and culinary talent, will pit 16 local chefs against each other in the upcoming Fire in the Triangle events. The series includes 15 dinner experiences in which two chefs battle it out and attending community members serve as judges for a blind six-course meal. Tickets to the interactive Fire in the Triangle battles, which take place June 23 through Aug. 4 in Raleigh, are available now at www.competitiondining.com.

Chefs from across the region applied to take part in the competition and final participants were selected based on culinary talent, menu development experience, training, personality, proven creativity and more. Fire in the Triangle chefs and preliminary match-up battles include:

First-Round Brackets

·         June 23 Dinner: Dean Thompson of Flights in Raleigh, versus Joseph Yarnell of Cantina 18 in Raleigh

·         June 24 Dinner: John Childers of Herons in Cary, versus Scott Jankovictz of The Station in Raleigh

·         June 25 Dinner: Spencer Carter of Weathervane in Chapel Hill, versus Nunzio Scordo of Driftwood Southern Kitchen in Raleigh

·         June 30 Dinner: Christopher Hill of The Oxford in Raleigh, versus Younes Sabouh of City Kitchen in Chapel Hill

·         July 1 Dinner: Serge Falcoz-Vigne of 518 West in Raleigh, versus James Clark of Carolina Crossroads in Chapel Hill

·         July 2 Dinner: Peter Spear of Pup's Steakhouse in Wilson, versus Adam Jones of Dean’s Seafood Bar & Grill in Cary

·         July 7 Dinner: Sean Fowler of Mandolin in Raleigh, versus Steve Zanini of Jimmy V’s Steak House & Tavern in Cary

·         July 8 Dinner: Regan Stachler of Little Hen in Apex, versus Beth LittleJohn of Coquette Brasserie in Raleigh

In every Got to Be NC Competition Dining Series event battle, the two participating chefs each prepare three courses centered on a secret or featured ingredient that comes from a North Carolina farmer or artisan producer. Featured ingredients are revealed to the chefs only an hour before they start cooking that day and must be used in each course.

At the dinner events, ticketed guests savor the combined six courses without knowing which chef prepared each. Alongside culinary and guest judges, diners rate each dish using an interactive app, ultimately determining who moves on to the next round and who goes home.

“The Got to Be NC Competition Dining Series is part of a larger movement,” said Jimmy Crippen, Competition Dining Series founder and host. “Because we are all chefs, farmers or diners, our mission is to connect and celebrate regional communities through a dynamic, entertaining culinary experience. The events are interactive not only with guests grading the dishes through the app, but also connecting together. You walk around these events and table after table diners are socializing and debating with everyone around them, and people at home are following along through live Tweets (using the hashtag #CompDiningNC) – all with a central appreciation for the great foods from right here in North Carolina.”

The Got to Be NC Competition Dining Series is unlike any other dinner experience in the country. It hosts five regional tournaments throughout the year, including the surrounding markets for Wilmington, Asheville, Greensboro, Raleigh and Charlotte. For 2014, 16 of some of the best local culinary talent in each area will compete until a final winner emerges.

At stake in each regional series is a grand prize of $2,000, a handmade chef knife by Ironman Forge and the coveted “Red Chef Jacket.” Additionally, each regional winner moves on to the Final Fire Battle of Champions that will be hosted in Raleigh this November to crown a statewide winner.

Along with the preliminary battles listed previously, Got to Be NC Competition Dining Series’ Fire in the Triangle events include:

Quarterfinals

·         July 14 Dinner: June 23 winner versus June 24 winner

·         July 15 Dinner: June 25 winner versus June 30 winner

·         July 21 Dinner: July 1 winner versus July 2 winner

·         July 22 Dinner: July 7 winner versus July 8 winner

Semifinals

·         July 28 Dinner: July 14 winner versus July 15 winner

·         July 29 Dinner: July 21 winner versus July 22 winner

Final Battle (Fire in the Triangle championship event)

·         Aug. 4 Dinner: July 28 winner versus July 29 winner

Tickets to attend a preliminary and quarterfinal battle dinner cost $59 excluding beverage, tax and tip. Tickets for the semifinals and the final battle are $69 excluding beverage, tax and tip. Community members can attend as many dinners as they like. Reservations are open now at www.competitiondining.com.

About The Got to Be NC Competition Dining Series

The Got to Be NC Competition Dining Series is sponsored by the NC Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, Certified Angus Beef®, Pepsi Bottling Ventures, the NC Wine & Grape Council, Hits Technology and local partners in each region of the state. The goal of the series is to celebrate local North Carolina products and agriculture, and to showcase the culinary ingenuity and talent across the state. For more information, visit www.competitiondining.com or get in on the conversation at www.facebook.com/competitiondining and @CompDiningNC on Twitter or Instagram.

Media Contact:

Nicole Kypraios

(919) 274-6370

nkypraios@boltpr.com