Wilmington, N.C. (Feb. 18, 2014) Last night, it was all about dessert. The North Carolina chef competition, Got To Be NC Competition Dining Series, wrapped up Fire on the Dock. On Monday evening, bragging rights went to Chef Antoine Murray and his team from Cape Fear Country Club in Wilmington, N.C. He won in a competitive battle against Chef Kirsten Mitchell of 1900 Restaurant and Lounge in Wilmington, N.C.
Eight chefs from eastern N.C. including Wilmington, Morehead City, Wrightsville Beach and Atlantic Beach competed in the competition that began Jan. 27 and concluded last night.
In the dining room at Wrightsville Beach’s Bluewater Waterfront Grill, diners waited to hear the final numbers, eyes riveted on the event host and founder, Jimmy Crippen. Crippen briefly quizzed each chef and the team members about how the day had unfolded. After recognizing the outstanding team at Bluewater Waterfront Grill, Crippen rattled off the scores for all six courses. Chef Antoine Murray and his teammates 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 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 on the Dock challenged the chefs to use two featured ingredients, Certified Angus Beef® and Joe Van Gogh™ Coffee. The chefs were required to use ribeye filet and coffee, each ingredient being used in at least two of their three courses for 170 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 Antoine Murray’s first course was Seared Joe Van Gogh™ Coffee and Cocoa Rubbed Certified Angus Beef® Ribeye, Risotto, Lusty Monk Burn in Hell Crab Cake, Labneh and Roasted Cauliflower Puree, Adob and Brown Butter Sauce, Pepper Relish. He followed with a Joe Van Gogh™ Coffee and Balsamic Marinated Certified Angus Beef® Ribeye, Herbed Barley, Coffee Steeped Mushrooms, Peruvian Coffee Jus, Honey Glazed Bacon, Parsnips, Wilted Greens, Mascarpone Sweet Potatoes, Candied Pecans. The dessert course was the highest scoring dish of the evening: Joe Van Gogh™ Cappuccino Cheesecake, Peruvian Chocolate Cake, Ethiopian Crème Patissiere.
Chef Kirsten Mitchell’s highest scoring dish of the night was Joe Van Gogh™ Coffee Crusted Sous Vide Certified Angus Beef® Ribeye, Old Mill of Guilford Grits Cake, Coffee Mole, Citrus Salad, Beef Taco, Poblano Puree.
Culinary and professional judges for the evening included Olivier Andreini, executive chef of the Country Club of Landfall; Andy Hopper, the 2012 Fire on the Dock champion; and Gerry Fong, the 2013 Fire on the Dock champion and executive chef of Persimmons Restaurant in New Bern, N.C. Their votes were weighted at 30 percent. The dining public’s votes were weighted at 70 percent. Official event blogger Liz Biro joined the judges as a non-voting guest. Her summary of the event will post at http://lizbirodailydish.com/.
Chef Antoine Murray will now compete in November at Final Fire: Battle of the Champions against the Got To Be NC Competition Dining Champions from Asheville, Charlotte, the Triad, and the Triangle.
ABOUT GOT TO BE NC COMPETITION DINING SERIES™
The Got To Be NC Competition Dining Series, in its third 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.
Statewide sponsors for the event include the North Carolina Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, Certified Angus Beef®, Pepsi Bottling Ventures, and the N.C. Wine & Grape Council.
Susan Dosier at (704) 993-7871 mobile or susan@DKcommunicationsgroup.com (PR Consultant)
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