Sunday, July 17, 2016

Got to Be NC Competition Dining Series: The Raleigh Semifinal!

Thursday night, I had the privilege of serving as one of three Pro Judges for the sold-out Raleigh semifinal of the Got to Be NC Competition Dining Series in downtown Raleigh’s historic 214 Martin Street. This battle pitted Team Will Work For  Food from Pinehurst, with chefs 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 against Team Fuquay-Varina's Finest: 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.

This semifinal was Battle Cheese (provided by Boxcarr Handmade Cheese) and Applesauce (courtesy of Heirloom Goodness) and, as has come to be expected in the Competition Dining Series, the chefs brought their A-game—so much so, that the teams were only separated by .02 of a point going into the dessert course. But, as frequently happens in these competitions, dessert proved to be one team’s downfall.

Will Work For Food’s Local Beet and Heirloom Goodness Winesap Applesauce Root Cake with Caramelized White Chocolate Boxcarr Cottonbell Cajeta, Boxcarr Cottonbell Custard, and Winesap
Applesauce Gastrique received a 29.975, whereas Fuquay-Varina’s Finest’s Mountain Apple Cake with Heirloom Goodness Stayman Applesauce and Perry Lowe Orchards Dried Apples, Apple Cider Glaze, Thai Basil Sour Cream Custard, Boxcarr Robiola Wafer scored a devastating 25.775.

With an overall score of 28.909, Will Work For Food bested Fuquay-Varina’s 26.851 final tally and will move on to face the winner of Raleigh’s second bracket in the Raleigh Finale on July 24.

The battles in Raleigh’s second bracket are scheduled for July 18, 19, and 21 and are $59 each, and tickets for the Raleigh finale battle on 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 and follow along at www.facebook.com/competitiondining and @CompDiningNC on Twitter and Instagram.

Thursday, July 14, 2016

Got to Be NC Competition Dining Series Raleigh: Preliminary Battle 7/11/16



On Monday, July 11, I had the pleasure of attending the sold-out preliminary battle of the Got to Be NC Competition Dining Series in downtown Raleigh’s historic 214 Martin Street. This battle pitted Team Sandhills, including 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 against Team Fuquay-Varina's Finest: 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.

Every Dining Series dinner event requires each team to prepare three courses based on two special North Carolina ingredients made known just hours before the competition. Guests not only dine on a full-service, six-course meal but also vote for their favorite dishes to help determine who moves on to the next round. The entire meal is a blind tasting in which the creators of each dish are kept secret and only discovered once the final scores have been posted.

Not long after 7 p.m., Competition Dining Series Founder and Host Jimmy Crippen announced that the secret ingredients were Olinda Olives and NC Yellowfin Tuna. He also explained that both teams had opted to include a dessert course (not a requirement of the competition) and, much to the delight of the crowd, that the “chef referee” ruled that the teams would not have to use tuna in their desserts.



A few moments later, our first course of Olive Oil Infused Yellowfin Tuna with Local Canary Melon-Calabrian Chile Gazpacho, Carrot Salad, Quick Pickled Local Watermelon Rind, and Mint-Infused Ran Lew Dairy Crema arrived. It was refreshing and a little sweet with a slight touch of heat. The tuna was beautifully rare, and the pickled rind was sweet and tart.

The second course, Tuna Puttanesca, was amazing! It featured a Queen Olive, Caper, and Spicy Roasted Tomato Sauce; Clemson Blue Cheese Polenta; Oil-Cured Black Olive Tapenade; and Jalapeno Crisps. The dish had a delightfully briny heat, and the diamond-shaped blue cheese polenta added creamy richness.

The Olive Oil-Cured, Black Olive-Encrusted Yellowfin Tuna with Queen Olive Grits, Local Corn, Okra, and Field Pea Relish was up next. This one was a bit too vinegary and a little light on the corn, field peas, and okra in my opinion. But the olive crust on the tuna was fantastic. 

Our fourth course was a Duo: Olive Oil Poached Tuna with Queen Olive Pesto and Peppercorn Seared Tuna Mignon with Peach-Sweet Vermouth Glace. Saffron Lentils with Local Romano Beans, Lima Beans, and Corn accompanied the fish. I found the lentil and vegetable medley extremely dry, but the tuna along with both sauces were very good. In fact, the "queen olive" pesto was absolutely brilliant. 



By the time the Olive Oil- Pecan-Cardamom Cake with Rosemary Buttercream, Olive Oil-Lemon Ice Cream, Maple Candied Pecans, and Black Olive Salted Caramel were served, I was already full, but I somehow found the strength to carry on. And I am so glad I did! It was the best dessert I’d eaten in a long time. The mini cake featured great flavor and texture, the ice cream was perfect, and the rosemary butter cream divine.



The final course comprised a Verjus Blanc Chess Tart with a Cured Black Olive Crust, Roasted Pineapple-Canary Melon-Passion Fruit Compote, Local Blueberries, and Lemon Verbena. The artfully plated dessert was tasty, but it wasn’t quite a tart, more like a cookie topped with mousse, and I couldn’t detect even a hint of olive.

We spent more than two hours eating, but now it was time to vote. We logged onto a special website on which we rated each course based on appearance, aroma, creativity, flavor, and use of the secret ingredients. Within minutes, Jimmy began the big reveal. Courses 1, 3, and 5 were from Team Sandhills, whereas the even-numbered courses came courtesy of Team Fuquay-Farina’s Finest. As the scores for each course were announced, I quickly realized that my fellow diners felt the same way I did. It was a win for Team Fuquay-Farina’s Finest, but the teams were separated by a mere 1.564 points.  



Team Fuquay-Varina’s Finest now awaits the winner of the Tuesday, July 12 battle to compete in the Raleigh Semifinal on Thursday, July 14. That winner will then move on to the Raleigh Finale and face the semifinal winner from the second bracket. The Raleigh champion will advance to the annual Battle of Champions and the chance to vie for the state title against the Charlotte, Durham, Winston-Salem, Greensboro, and Wilmington champions. 

If you’ve never been to a Competition Dining event, I cannot recommend it enough. It’s fun, delicious, exciting, and thought provoking. You’ll have a blast and make a few new friends in the process. I certainly did!

The battles in Raleigh’s second bracket are scheduled for July 18, 19, and 21 and are $59 each, and tickets for the Raleigh finale battle on 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 and follow along at www.facebook.com/competitiondining and @CompDiningNC on Twitter or Instagram.

Tuesday, June 28, 2016

The Got to Be NC Competition Dining Series returns to Raleigh!

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:

Bracket 1

July 11
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.
Vs.
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.

July 12
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.
Vs.
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

Bracket 2

July 18
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.
Vs.
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.

July 19
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.
Vs.
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.