Tuesday, June 28, 2016
The Got to Be NC Competition Dining Series returns to Raleigh! Celebrating North Carolina products and agriculture and showcasing culinary ingenuity and talent across the state, this unique interactive, single-elimination tournament is scheduled to take place at 214 Martin Street in Raleigh on July 11, 12, 14, 18, 19, 21, and 24. Eight chef teams will compete for a grand prize of $2,000 in cash and prizes. In addition, each member will receive the coveted “Red Chef Jacket,” a handcrafted knife by Ironman Forge, an autographed cookbook by La Farm Bakery’s master French baker Lionel Vatinet, and a place in the annual Battle of Champions to vie for the title against the Charlotte, Durham, Winston-Salem, Greensboro, and Wilmington champions.
Every Dining Series dinner event features two chef teams, each preparing three courses based on a special North Carolina ingredient revealed just hours before the competition. Guests not only dine on a full-service, six-course meal but also vote for their favorite dishes via a free app to help determine who moves on to the next round.
“We have so many loyal diners in this foodie town, and we can’t wait to share some exciting new twists to the competition with everyone. The Raleigh series will feature several dream teams competing in the seven dinner events, and we’re really looking forward to seeing what these dynamic chefs whip up in the kitchen,” said Jimmy Crippen, Competition Dining Series founder and host.
The first new twist allows chefs from various restaurants to collaborate to form three-person “All-Star Dream Teams.” The other is a change to the format. For the first time in Raleigh, the series will feature two brackets, and the winners of each will battle it out in a finale to name one local champion who will then move on to the Battle of Champions.
The Raleigh Got to Be NC Competition Dining Series schedule is:
Team “Sandhills Chefs” from Southern Pines: Rhett Morris, owner and chef at Rhett’s Restaurant, Personal Chef and Catering; Renee Beaulieu, pastry chef at Ashten’s Restaurant; and Raymond Martin, sous chef at Rhett’s Restaurant.
Team “Fuquay-Varina’s Finest” from Fuquay Varina: Joseph Fasy, proprietor and executive chef at Hook and Cleaver Market on Broad and part owner and executive chef at Old North State Catering; Leo Cuthbertson, chef at Hook and Cleaver Market on Broad; and Bryan Dahlstrom, executive chef at the Crown Complex in Fayetteville.
Team “Will Work For Food” from Pinehurst: Matthew Hannon, chef at Ironwood Restaurant; Jen Curtis, chef de cuisine at Chef Warren's Bistro in Southern Pines; and Niklas Anderson, sous chef at Curt’s Cucina in Southern Pines.
Team “Ironclad” from Greensboro: Michael Roberson executive chef at Iron Hen Café and Fresh Local Good Food Group; Kathryn Hubert, executive assistant at Fresh Local Good Food Group; and Michael Turner, sous chef at Fresh Local Good Food Group.
July 14 Semifinal
The July 11 winning team versus the July 12 winning team
Team “Scratch Mavericks” from Halifax: Chelsi Hogue, owner, proprietor and executive chef at The Hen & The Hog; Jeremy Law, owner and chef at Soco Farm & Food in Wilson; and Jessica Ricks, sous chef at The Hen & The Hog.
Team “Orange Crush” from Raleigh: Rich Carter, executive chef at Catering Works; Sara Samuels, personal chef at Catering Works; and Anthony Calcagno, executive pastry chef at Catering Works.
Team “Mirepoix” from Apex: Franz Propst, executive chef at Peak City Grill & Bar; Ryan Summers, chef at Chef's Palette Restaurant and Bar in Cary; and Tom Halik, chef and proprietor at Main Street Grille Café & Bakery in Wake Forest.
Team “Brinehaus” from Raleigh: Steven Goff, owner and chef at soon-to-open Brine Haus Meat + Provisions food truck and former head butcher at Standard Foods; Geoff Seleen, chef and farmer at Piedmont Biofarm in Pittsboro; and Chris Valenzuela, lead line cook at Old Etowah Smokehouse in Etowah.
July 21 Semifinal
The July 18 winning team versus the July 19 winning team
July 24 Raleigh Finale
The July 14 winning team versus the July 21 winning team
Tickets for the July 11, 12, 14, 18, 19, 21 battles are $59 each, and tickets for the local finale battle, July 24, are $69 each. Tickets are available now at www.competitiondining.com/events/Raleigh. For more information, visit www.competitiondining.com or join the conversation at www.facebook.com/competitiondining and @CompDiningNC on Twitter or Instagram.