The statewide chef competition highlighting the best of the state’s food, agriculture and culinary talent hits the road in March, and the event is coming to Greensboro, NC. It’s the only contest where THE DINERS get to judge. Diners who buy tickets will also have the option of contributing to our local charitable partner, Senior Resources of Guilford’s Mobile Meals Program. Reservations for each night of food and fun are available at www.competitiondining.com.
IMAGES AVAILABLE ON FLICKR
Winston-Salem, NC (Mar. 19, 2014) The Got To Be NC Competition Dining Series, Fire in the Triad, announces the participating chefs in the competition. The 15 competitive dinners will be hosted at the Empire Room located at 203 South Elm Street, Greensboro, NC; http://www.theempireroom.com/elm_street_center/.
The series begins on April 22 and concludes on June 2. Chefs from across the Triad were invited to apply for the competition. The final 16 contenders were announced today during the Media Day Kick-Off Party hosted at Foothills Brewing. The preliminary match-ups are listed below with each chef heading a team of three:
April 22: Marisol, Greensboro (Tim Thompson) vs. The Quiet Pint Tavern, Winston-Salem (Matthew Culpepper)
April 23: Undercurrent, Greensboro (Michael Harkenreader) vs. Cast Iron Kitchen, High Point (Tony Stevens)
April 28: Meridian, Winston-Salem (Mark Grohman) vs. Fincastles, Greensboro (Jody Morphis)
April 29: B. Christopher’s, Greensboro (Chris Russell) vs. J. Pepper’s Southern Grille, Kernersville (William Kevin Baker)
April 30: Spring House Restaurant, Kitchen & Bar, Winston-Salem (Timothy Grandinetti) vs. Perky’s Bistro, Jamestown (Tim Barbrey)
May 5: Artisan, Winston-Salem (Kevin Reddick) vs. New Town Bistro, Winston-Salem (Donny Smith)
May 6: GRAZE, Winston-Salem (Richard Miller) vs. District Roof Top Bar and Grille, Winston-Salem (Brandon
May 7: River Birch Lodge, Winston-Salem (Travis Myers) vs. Mad Hatter, Winston-Salem (Mitchell Nicks)
May 13: Battle between winner of April 22 and April 23
May 14: Battle between winner of April 28 and April 29
May 19: Battle between winner of April 30 and May 5
May 20: Battle between winner of May 6 and May 7 (quarterfinals)
May 27: Battle between winner of May 13 and May 14 (quarterfinals)
May 28: Battle between winner of May 19 and May 20 (semifinals)
June 2: Battle between winner of May 27 and May 28 (finals)
Fire in the Triad also announced a new partnership with Senior Resources of Guilford’s Mobile Meals Program based in Guildford County. Senior Resources of Guilford’s Mobile Meals Program utilizes a cadre of over 1,000 volunteers to deliver 365 meals a day to frail, homebound seniors age 60 and older who are unable to obtain or prepare a meal for themselves Monday through Friday. There is always a waiting list for seniors in need of nutritional support. Dining guests will have the option of making monetary donations when they purchase tickets to Fire in the Triad and when they attend battles.
The Got To Be NC Competition Dining Series 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.
Sponsors include the North Carolina Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, Certified Angus Beef®, Pepsi Bottling Ventures, and the NC Wine & Grape Council.
HOW IT WORKS: Paying guests will savor each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions. Each evening, two restaurants “battle” it out side-by-side in a single elimination 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 each dinner, the ingredient will come from a North Carolina farmer or artisan producer. The featured ingredient is revealed to the chefs only an hour before they start cooking, and it must be used in each of the three courses.
Diners, alongside culinary and guest judges, will rate each dish and determine who moves on to the next round and who goes home. At stake in each series is a grand prize of $2,000, a handmade chef knife by Ironman Forge in Charlotte, and the coveted “Red Chef Jacket.” The runner-up receives $500. Reservations for dinners cost $59 excluding beverage, tax and tip. Reservations for the semi-finals and final are $69. Diners can attend as many dinners as they like. Reservations open now at www.competitiondining.com. Hurry. Reservations go fast.
For more information, contact Kristen Baughman at (704) 651-9019 mobile or firstname.lastname@example.org (PR Specialist)
Susan Dosier at (704) 993-7871 mobile or susan@DKcommunicationsgroup.com (PR Consultant)
www.competitiondining.com offers event dates, ticket sales, and bios on participating chefs
www.facebook.com/competitiondining offers daily news and updates, photos of chef dishes and more
www.youtube.com/user/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
www.Instagram.com/compdiningnc shares photos of the chefs, dishes and more