Tag Archives: North Carolina Beer Guys

Trial By Fire: Battle – Christopher vs. Ryan

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logo2How it works: Paying guests get to sample each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions hosted in the four regions of the state. 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 “secret” ingredient. For almost all series, the secret ingredient will come from a North Carolina source. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used in each of their three courses Diners, alongside culinary and guest judges, will rate each dish and determine who moves to the next round and who goes home. Semi-Final Round – both chefs had competed and won in the first round of competition.

Contestants: Chef Christopher Hill of Faire and Chef Ryan Conklin CEC from Rex Healthcare At stake is a grand prize of $2,500 and a coveted red chef jacket.

Location: Fire in the Triangle takes place in Raleigh, at 1705 Prime, E Millbrook.

Secret Ingredient #1: The incredible edible North Carolina Egg

10995903_894144763975816_8967496200503378977_oNorth Carolina Egg Association Representing NC Farmers. Egg production is an important segment of the agriculture industry in North Carolina. The Egg Industry ranks 7th in North Carolina commodity receipts.

Our egg farmers are located all over the state from Dare County to Cherokee County. We have approximately 9 million birds which lay about 7 ½ million eggs a day. That is about one bird per person North Carolina. And since the average person eats about 255 eggs per year, we produce enough eggs to feed our residents. Hens lay an egg about once every 26 hours and usually skip a day in the week.

Secret Ingredient #2: Poplar Ridge Farm Sunchokes

11004591_894144213975871_11912609820241294_oPoplar Ridge Farm is a North Carolina Organic Certified Farm Established in 1995 – Owner/Mgr Marianne Battistone – Contrib Expert SELF Magazine since 1980. Poplar Ridge Farm is a Certified Organic Community-Supported Agriculture (CSA) farm offering produce & flower memberships, weekly online orders, an open to the public on-farm market stand, and deliveries to Charlotte metro restaurants.

A sunchoke is a tuber, like a potato, and is often prepared and eaten as a root vegetable. Light brown and bumpy on the outside and white inside, the sunchoke looks somewhat like a small potato or ginger root. It is native to North America and was cultivated by Native Americans prior to the arrival of European settlers. Also called a Jerusalem artichoke, its name can be a source of confusion because the plant is not closely related to the artichoke; rather, it is a member of the same flower family as the sunflower. With a nutty, somewhat sweet flavor, many cooks enjoy adding bits of the crunchy, raw vegetable to salads or salsas, while others prefer them roasted or mashed.

lonerider Topo Distillery, LoneRider Brewery and the North Carolina Beer Guys supplied drinks. I loved my spicy Bloody Mary again last night. While we were waiting a basket of bread supplied by La Farm Bakery was placed on our table. Ymm! Belle enjoyed her Shotgun Betty Hefeweizen.

Table 13, a change from my favorite table #4, consisted Linda Barnes, Belle of Triangle Street Eats, Lisa and Jeff, Katey and Matt, John and his date, Christy and Cole and myself. Everyone was excited to be at the dinner. Lisa and Jeff had attended the competition with cocoa nibs. Katey and Matt recently had a baby girl, and were on a date celebrating their anniversary (wink wink) and Linda was celebrating her birthday. They received glasses from Libbey.

First Course: Poplar Ridge Farm Sunchoke-Sweet Potato Steam Bun, Spicy Braised Octopus, Cheshire Pork Belly, Sunchoke-Collard Kimchi, Anaheim Pepper Purée, Sunchoke-Carrot Hoisin. Prepared by Chef Hill receiving a score of 21.85

Second Course: Roasted Veal Medallions, Black Truffle, NC Egg Hollandaise, Poplar Ridge Farm Sunchoke-Bacon, Homemade Mac & Cheese, Rainbow Chard, Perry Lowe Orchard Apples, Sunchokes prepared by Chef Conklin; receiving a score of 29.5

Third Course: Poplar Ridge Farm Sunchoke-Black Garlic Glazed Certified Angus Beef Bistro Steak, Goat Lady Dairy Goat Cheese-Bacon-Caramelized Onion NC Egg Tortellini, Black Truffle Lacinato Kale, Sunchoke, and Veal Glace Cream prepared by Chef Hill; receiving a score of 25.64

Fourth Course: Rack of Lamb, Poplar Ridge Farm Sunchoke-Potato- NC Egg Puff, Tomato-Shiitake Jam, and Lacinato Kale Salsa Verde prepared by Chef Conklin; with a score of 23.94

Fifth Course: Coffee-Choclate IncredibleEggs, NCEgg Cake, Burnt Italian Meringue, Poplar Ridge Farm Sunchoke Caramel, Cabernet Fluid Gel, and Sunchoke Graham Cracker Butter Cookie prepared by Chef Hill with a score of 25.92

Sixth Course: Poplar Ridge Farm Sunchoke & Sweet Potato Beignet, Milke Chocoalate Glacé, Apple Cider- NC Egg Sabayon, Candied Pistachio Crumbs, and Salted Caramel prepared by Chef Conklin; with a score of 30.94

The winner was Chef Ryan Conklin CEC of Rex Healthcare with a score of 28.14 over Chef Christopher Hill with a score of 24.47. It was a battle to the end, who both chefs preparing an outstanding culinary experience, Conklin’s Chocolate Ice cream was the winning course that pushed his score over the top.

The final battle will be between Chef Ryan Conklin of Rex Healthcare and Curt Shelvey of Curts Cucina on March 9. It will be a great competition between two great competitors!

Additional Sponsors:

  • Hitstech
  • NC Agriculture
  • JoyceFarms
  • Pepsi
  • Certified Angus beef
  • SouthernFoods NC
  • Whole harvest

mary_smUntil next time – The Traveler

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Trial By Fire: Battle – Benjamin vs. Ryan

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logo2How it works: Paying guests get to sample each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions hosted in the four regions of the state. 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 “secret” ingredient. For almost all series, the secret ingredient will come from a North Carolina source. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used in each of their three courses Diners, alongside culinary and guest judges, will rate each dish and determine who moves to the next round and who goes home. Quarter Final Round – both chefs have competed and won in the first round of competition.

Contestants: Chef Benjamin Harris from the Midtown Grill and Chef Ryan Conklin CEC from Rex Healthcare At stake is a grand prize of $2,500 and a coveted red chef jacket.

Location: Fire in the Triangle takes place in Raleigh, at 1705 Prime, E Millbrook.

Secret Ingredient #1: Chestnut Flour

High Rock Farm is currently the largest chestnut orchard in the mid-Atlantic. With over five hundred chestnut trees High Rock Farm produces about 26,000 pounds a year of chestnuts. Harvesting happens between September and October. This is done by picking up the chestnuts by hand every day.  Once in the barn the chestnuts go through a cleaning and sorting process which removes the unwanted debris from the nuts as well as any weevil eggs. After the nuts are sorted into various sizes the chestnuts are then stored in cold storage before they are shipped off to market. Some of the chestnuts are dried and are sold as kernels. These can be re-hydrated and then used in a wide range of foods and assorted dishes. Many of the nuts are dried and grounded into gluten free flour and sold at market. Since the chestnut is naturally gluten free the flour remains gluten free since it is grounded chestnuts with no additives.

Secret Ingredient #2: Certified Angus Beef

In 1981, Joe and his wife, Robin, began Back Creek in Mt. Ulla, N.C. He says they wanted something they could do together – and the decision to raise Angus cattle is one he’s never regretted.

Angus is everywhere these days. Over the last couple of decades it’s even become a bit of a buzzword. It’s true. Angus beef is good. But the Certified Angus Beef ® brand? It’s on an entirely different level. It defines the standard by which all beef is measured. No shortcuts and with a virtual obsession with flavor and juiciness.

Topo Distillery and the North Carolina Beer Guys supplied drinks. I loved my spicy Bloody Mary again last night. While we were waiting a basket of bread supplied by La Farm Bakery was placed on our table.

Table 4, my favorite table, consisted of Gwynn a psychology professor from Meredith College, her husband Brad a manager at SAS, Alison and Justin psychologists. (It is a small world Justin was from a dairy farm turned cattle ranch from upstate NYC close to where my Father’s came from.) Erin, Matt and Rebecca. These couples have been experimenting with food by hosting a supper club monthly.

Shaluka Perera co-founder of Nicklepoint Brewing; Shaluka also works at IBM. His partner Bruce Corregan, also a former IBM employee was not able to attend. They are pleased with their rapid rise in the microbrewery in the Triangle region, providing Strong Scotch Ale or Nickelpoint English IPA for the nights beer drinking pleasure.

Nickelpoint Brewing Co.® is a craft microbrewery located in Five Points neighborhood north of Raleigh, North Carolina offering classic European style ales. It is a family and dog friendly establishment. It was nice making a new friend. Located at 506 Pershing Road in Raleigh, NC 27608

First Course: Dashi: Black Garlic, Homemade High Rock Farm Chestnut Flour Pasta Braised CertAngusBeef Tri-Tip, Smoked Fennel Kimchi prepared by Chef Harris; receiving a score of 27.21

Second Course: Latin Braised CertAngusBeef Tri-Tip: High Rock Farm Chestnut Flour-Crusted Butternut Squash Guacamole, Perry Lowe Orchards Pink Lady Apple-Fennell-Radish Salad prepared by Chef Conklin; receiving a score of 29.82

Third Course: Carpetbagger: High Rock Farm Chestnut Flour-Fried Virginia Oyster, Grilled Tri-Tip, Benton’s Bacon Emulsion, Goat Lady Dairy Chevre goat cheese Polenta, Foy Farms Radish Sprout and Harissa prepared by Chef Harris; receiving a score of 30.49

Fourth Course: Seared @CertAngusBeef Tri-Tip: High Rock Farm Chestnut Flour & Cocoa Crust, Smokey Red Chimichurri, Scott Farms Sweet Potato-Bacon-Farro Salad, Avocado Purée and Foy Farms Radish Sprouts prepared by Chef Conklin; with a score of 28.18

Fifth Course: Buttermilk Cake: Meringue, Carbonated-Pickled North Carolina Blueberries, Chestnut Flour Crumble and White Chocolate Cream prepared by Chef Harris; with a score of 27.87

Sixth Course: Free Form Cobbler: Perry Lowe Orchards Caemo Apple- Chestnut Flour-Foie Gras Cobbler, White Chocolate Semi Freddo and Butter Pecan Syrup prepared by Chef Conklin; with a score of 29.71

The winner was Chef Ryan Conklin CEC of Rex Healthcare with a score of 29.23 over Chef Benjamin Harris with a score of 28.52. It was a battle to the end, who both chefs preparing an outstanding culinary experience.

The talk at our table was questioning how a Hospital Chef could be competing in Trial by Fire. After learning Chef Conklin had been a chef at the Four Seasons in NYC, we quickly were made aware of Chef Conklin’s abilities and why he is helping to change hospital dining along with the other Blackhat Chefs.

A special mention to Felicia Perry, for all the tweets and retweet. Trish W @tdub_hokie, who I met and enjoyed her tweets, as well as making a new friend. Also, a shout-out to the elusive Triangle Explorer, who I finally had the opportunity to met. Now that we have met, I hope to speak with you at other events.

I have my ticket to attend the battle on Feb. 17 to see Chef Spencer of the Weathervane battle with Chef Brandon Stark of Michael’s Seafood Restaurant.

mary_smUntil next time – The Traveler

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Trial By Fire: Battle – Spencer vs. Rhett

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logo2How it works: Paying guests get to sample each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions hosted in the four regions of the state. 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 “secret” ingredient. For almost all series, the secret ingredient will come from a North Carolina source. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used in each of their three courses Diners, alongside culinary and guest judges, will rate each dish and determine who moves to the next round and who goes home.

Contestants: Chef Spencer Carter from the Weathervane in Chapel Hill and Chef Rhett Morris from Rhett’s in Southern Pines. At stake is a grand prize of $2,500 and a coveted red chef jacket.

Location: Fire in the Triangle, takes place in Raleigh at 1705 Prime.

Secret Ingredient: Videri Chocolate Roasted Cocoa Nibs

Videri-Chocolate-FactoryThe Videri Chocolate Factory began as the shared dream of three chocolate lovers: Sam, Starr, and Chris. From the moment Sam first sunk his hands into a bag of cocoa beans, he knew he had a love for making delicious gourmet chocolate, and the talent to match. His mission was to turn his passion for handcrafted bean-to-bar chocolate into his profession. Sam’s wife, Starr, and his longtime friend, Chris, came on board to head up the business side of the company, and the three have been having a blast ever since.

Topo Distillery and the North Carolina Beer Guys supplied drinks. I loved my spicy Bloody Mary again last night. While we were waiting a basket of bread supplied by LaFarm Bakery was placed on our table.

Table 4, my favorite table consisted of Belle my counterpart from Triangle Street Eats, Ryan Conklin, Chef from Rex Health, Collin Jennings and Steve Pexton, members of the Rex Healthcare team, Paul Amburn from Pate Dawson Southern Foods, Adam Moore representing Libbey,Inc. and Muffy and me (Mary Morehouse). We had a great table. Wonderful conversation, sharing of opinions and critiquing of the gastronomical creations served.   It was nice having Linda Barnes aka the Belle from our Blog Triangle Street Eats sharing the Competition Dining experience.

First Course: Videri Cocoa Nib-Cured Heritage Farms Cheshire Pork Belly, Brown Butter Logan Turnpike Grits, Goodnight Brothers Country Ham- “Nib” Gravy, Coddled Egg, House Made Cocoa Nib Croutons. Prepared by Chef Spencer Carter, with a score of 25.55

Second Course: Videri Cocoa Nib Ravioli, Confit of Heritage Farm Pork Cheeks, Looking Glass Creamery “Chocolate Lab cheese”, Arugula, Cocoa Nib Pesto and Romesco Sauce. Prepared by Chef Rhett Morris with a score of 21.75

Third Course: Chili-Videri Cocoa Nib-Crusted Certified Angus Beef registered brand “Bistro” Steak, “Nib” Braised Cippolini Onions, Scott Farms Sweet Potato-Horseradish Puree, Cocoa Nib-Current Steak Sauce, Horseradish Chips. Prepared by Chef Spencer Carter with a score of 27.49

Fourth Course: Fortnight Brewery ESB-Braised Venison Osso Bucco, Videri Cocoa Nib-Rosemary Logan Turnpike Grits Cake, Roasted Kalette and Caramelized Fennel. Prepared by Chef Rhett Morris with a score of 22.57

Fifth Course: Triple Layer Videri Cocoa Nib Blondie, Cocoa Nib-Coffee Whipped Cream, Chocolate Mousse, Maple-Nut-Cherry Compote. Prepared by Spencer Carter with a score of 33.75

Sixth Course: Videri Cocoa Nib Southern Tiramisu, Cocoa Nib Cookies, Coffee, Kahlua, Sweet Marscarpone, Charred Cocoa Nib Fluff, Candied Blood Orange, Chocolate-Caramel Sauce.   Prepared by Chef Rhett Morris with a score of 24.11.

The winner was Chef Spencer Carter from the Weathervane with a score of 28.61 beating out Chef Rhett Morris with a score of 22.82.

The cocoa nib was a difficult ingredient to use do to its strong flavor. The evening was filled with interesting preparations; some hits, some misses, but the hard work of the cooking teams and the production done by Jimmie Crippen and his crew are greatly appreciated. Triangle Street Eats is happy to be able to attend and promote these events.

A special mention to Ashley Korizis, otherwise known as, The Olive The Sea. It is always nice putting a face to the name. Good luck with your upcoming move to Charlotte. It is wonderful that Twitter, Facebook and the internet will allow us to continue following what we are doing. Hope you win tickets to come again to Competition Dining.

Please check out Chef Ryan Conklin’s blog: ‘New School’ Hospital Food – Raleigh, NC. It is very well written and an interesting read.

I have my ticket to attend the battle on Feb. 9: Chef Benjamin Harris from the Midtown Grill and Chef Ryan Conklin from Rex Healthcare. I loved what Chef Harris made at the first competition and am excited to experience what Chef Conklin has to offer. I am certain it will be a great battle of interesting gastronomical delights.

mary_smUntil Next Time – The Traveler.

 

 

 

 

Trial By Fire: Battle – Chelsi vs. Ben

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logo2How it works: Paying guests get to sample each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions hosted in the four regions of the state. 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 “secret” ingredient. For almost all series, the secret ingredient will come from a North Carolina source. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used in each of their three courses Diners, alongside culinary and guest judges, will rate each dish and determine who moves to the next round and who goes home.

Contestants: Chef Chelsi Hogue, from Ed’s Southern Bar and Grill in Goldsboro will compete against Chef Ben Adams from the Piedmont, a restaurant in Durham. At stake is a grand prize of $2,500 and a coveted red chef jacket.

Location: Fire in the Triangle, takes place in Raleigh at 1705 Prime.

Secret Ingredient: Ran-Lew Cream Top Milk

Randy Lewis has started bottling cream top milk on his family’s dairy farm in Snow Camp, NC. The unhomogenized milk comes from cows kept on pasture. His milk products are outstanding. Samples of milk and chocolate milk was shared with the dinners

Topo Distillery and the North Carolina Beer Guys supplied drinks. I loved my spicy Bloody Mary again last night. While we were waiting a basket of bread supplied by La Farm Bakery was placed on our table. I was sitting next to Jennifer Noble Kelly, publicist representing La Farm Bakery and Chef Ben Adams from the Piedmont Restaurant and Amanda MacLaren from Durham Magazine.

First Course: Pan-Seared Scallop, Aromatic and Spice infused Ran-Lew Dairy Cream Top Milk Broth, Creamed Parsnip, Pinot Noir plumped Cherries, Crushed Cashews and Fried Leeks. Chef Hogue, of Ed’s Southern Bar and Grill prepared it. It received a score of 28.66.

Second Course: Anchovy, Little G Farms Bibb Lettuce Puree, Caper Berry, Marcona Almond, Crispy Parsnip, Ran-Lew Dairy Whey Cucumber Vinaigrette. Chef Adams of the Piedmont Restaurant prepared this dish. It received a score of 23.57.

Third Course: Pan-Roasted Joyce Farms Naked Chicken Breast, Chili-Fingerling Potato Shitake Mushroom Hash, Browned Johnson County Mangalitsa Ham, Ran-Lew Dairy Cream Top Milk Gravy, Smoked Tomato Butter, Basil Pesto – prepared by Chef Hogue with a score of 25.31

Fourth Course: Ran-Lew Cream Top Milk Braised Heritage Farms Cheshire Pork, Curry Scott Farm Fingerling Sweet Potatoes, Black Garlic, Herbs – prepared by Chef Adams, with a score of 24.77.

Fifth Course: Ran-Lew Cream Top Milk Ricotta, Blood Orange, Pomegranate Seed, Fennel Black Current Puree – repaired by Chef Adams with the score of 27.39.

Sixth Course: Ran-Lew Cream Top Milk and Yeast Beignet, Spiced Sugar, Apple Butter Coconut Chantilly Cream, Chocolate Milk and Honey Sauce – repared by Chef Hogue with a score of 27.08.

The winner was Chelsi Hogue from Ed’s Southern with a score of 27 with a close win against Chef Ben Adams with the score of 25.27.

I had a great time. Both Chefs out did themselves with their creations. We had a great crew at our Table 4; Jennifer Noble Kelly, Amanda McLaren, Marcus Hall and his wife, owners of The Cowfish Sushi Burger Bar, Mike Turner Director of Sales of Pate Dawson, Leah Carter, Chef Spencer Carter, Bo and Vanessa.

I plan on attending the battle on Feb. 2: Spencer Carter of the Weathervane Restaurant in Chapel Hill, versus Rhett Morris of Rhett’s Restaurant in Southern Pines. Chef Carter assured me that he would be preparing 3 outstanding courses.

Sponsors:

  • Got to Be NC Products
  • Pate Dawson Southern Foods PDF Chain
  • Pepsi Bottling Ventures
  • Joyce Farms
  • Certified Angus Beef Brand
  • Libbey Food Services
  • NC Egg Farmers: North Carolina Egg Association
  • Whole Harvest Foods
  • HITSTECH
  • La Farm Bakery

mary_smUntil Next Time – The Traveler

Trial By Fire: Triangle Street Eats Introduction to North Carolina’s Competitive Dining

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The friends saw the twitter buzz last fall about the North Carolina Dining Competition; Fire in the Triangle and was interested to find out more about it. I volunteered to see how this competition worked, since it reminded me of Iron Chef, but only better. Since I am a newbie to this dining experience, I was interested in the history of how it all began.

logo2Background of Competition: The first competition; the original Fire on the Rock, held in 2005 in Blowing Rock, North Carolina, was organized by Mr. Jimmy Crippen. The competition was started as a way to build business during the off-season and has since exploded into a series across the state promoting local North Carolina ingredients, chefs and local restaurants. Jimmy Crippen was the owner of the acclaimed Crippen Country Inn and Restaurant in Blowing Rock, NC, which closed in 2013. The closure allowed Crippen to shift his focus to his Got to Be NC Competitive Dining Series full-time. He emcees each competition in the Fire series. In year’s past the competition has focused on five regions of the state, but host and creator Jimmy Crippen said the focus has changed to only three sections of the state – the Triangle, Charlotte and the Triad. Competing chefs will come from the surrounding areas of each region.

Battle Ben and Gerry: January 19, 2015

Location: Fire in the Triangle, will take place in Raleigh at 1705 Prime.

Secret Ingredient: Mangalitsa Ham

thVBJS0W8UMangalitsa (US spelling), Mangalitza (UK spelling) or Mangalica (original spelling) is a natural breed of pigs from Europe that are descended directly from wild boar populations. The Mangalitsa pig is unusual as it grows a hairy ‘fleece’, akin to that of a sheep. The Mangalitsa was formerly bred as a lard pig, and animals were large and round. Because of the drop in demand for lard, the breed’s popularity has declined and it is now regarded as a “rare breed“.

We were instructed to arrive at the competition at 6 pm. Heidi Billotto, a fellow blogger from Charlotte, representing La Farm Bakery, greeted me. She was very busy taking pictures and doing interviews, so I greatly appreciated her taking the time to seek me out. I was taken to my table, number 4. The blog team of Triangle Around Town was already seated to my right at our large table. On my left was Jennifer Simmons, a delightful person who loves and appreciates food

Topo Distillery and the North Carolina Beer Guys supplied drinks. I loved my spicy Bloody Mary and the beer made with orange peel and minimal hops, which decreased the bitterness of the beer. While we were waiting a basket of bread supplied by La Farm Bakery was placed on our table. Not being shy and since the basket was placed next to me, I sampled a white chocolate baguette, which was phenomenal!   I did not want to eat too much, so I could appreciate the gastronomical creations by Chef Fong and Chef Harris.

The excitement was building and the clock was slowly counting down the time to discovering what the secret ingredient would be. The clock reached zero and Jimmy Crippen began his role of Emcee. He was engaging and entertaining. He introduced the Chefs and finally announced the secret ingredient, Mangalitsa Country Ham.

How it works: Paying guests get to sample each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions hosted in the four regions of the state. 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 “secret” ingredient. For almost all series, the secret ingredient will come from a North Carolina source. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used in each of their three courses diners. Culinary, as well as guest judges, rate each dish and determine who moves to the next round and who goes home. At stake in each series is a grand prize of $2,500 and a coveted red chef jacket.

First Course: Pan-Roasted Scallop, Logan Turnpike Stone Ground Grits, Saffron. Chili. Crispy Johnson County Mangalitsa Ham. Chef Harris and his team from the Midtown Grill created this. It received a score of 28.16.

Second Course: Lavender and Thyme Seared Giant Sea Scallop, Rice Noodle Salad, Sautéed Parsnip & Johnson County Mangalitsa Ham, Currant-Cranberry Compote. Chef Fong of Persimmons Waterfront Restaurant of New Bern, NC prepared this. It received a score of 26.97.

Third Course: Confit of Heritage Farms Cheshire Pork Belly and Butter-Poached Crawfish, Looking Glass Creamery “Chocolate Lab” Rustic Porridge, Butternut, Red Onion Jam Red Eye Gravy. Prepared by Chef Harris with a score of 25.41

Fourth Course: Coffee and Johnson County Mangalitsa Ham crusted Certified Angus Beef Brand Rib Eye, Wild Mushroom, Mangalitsa Ham and Looking Glass Creamery “Ellington” Goat Cheese Risotto, Carmel Roasted Butternut Puree, Mangalitsa Ham and Citrus Brussel Sprouts, TOPO Old White Well Demi. Prepared by Chef Fong with a score of 26.81.

Fifth Course: Milk Chocolate Custard, Dark Chocolate Torte, Buttermilk Fluid Gel, Johnson County Mangalitsa Nam salted Carmel, “Fluff”.   Prepared by Chef Harris with the score of 28.61.

Sixth Course: Johnson County Mangalitsa Ham & Chocolate Stout Cake with Mangalitsa Ham and Pomegranate Sorbet, Vanilla Chil & Lime Anglaise Candied Beets. Prepared by Chef Fong with a score of 27.7.

The winner was Benjamin Harris from the Midtown Grill with a score of 27.42 with a close win against Chef Gerry Fong with the score of 27.16.

I had a great time. Both Chefs out did themselves with their creations. Mangalitsa Country Ham is a challenging ingredient. I was hoping for an ice cream from one of the Chefs, but enjoyed the desserts that were created.

I loved meeting Stephanie Beck from WRAL Out and About. I know she follows Triangle Street Eats on Twitter, but I invited her to check out our blog and Facebook Page. I was also fortunate to meet Felicia Perry. She is delightful.   I hope to run in to her again at other events. I loved the NC Beer Guys and hope to see them at the 214 Martin Street Beer Dinner with Raleigh Brewing Company Thursday night.

I plan on attending more of these battles. I hope our readers will attend and follow our gastronomical experiences as well as our choices for Restaurant Week. Here are the upcoming NC Dining Competitions.

Here are the first round match-ups supplied by WRAL: 

Sponsors:

Got to Be NC Products

  • Pate Dawson Southern Foods PDF Chain
  • Pepsi Bottling Ventures
  • Joyce Farms
  • Certified Angus Beef Brand
  • Libbey Food Services
  • NC Egg Farmers: North Carolina Egg Association
  • Whole Harvest Foods
  • HITSTECH
  • La Farm Bakery

mary_smThe Traveler