The North Carolina chef competition, Got to Be NC Competition Dining, wrapped up its Fire In The Triangle series last night with bragging rights going to Chef Ryan Payne from Weathervane at Southern Season in Chapel Hill, NC. He beat out Chef John Childers of Herons at The Umstead Hotel and Spa in Cary, NC. Sixteen chefs from the Triangle and Southern Pines competed in the 15-dinner series that began June 11 and concluded last night.
The secret ingredient of the night, announced earlier in the day, ended up being two surprise ingredients. Old Guilford Mill Grits from Greensboro, NC and Mona Lisa Chocolates from Hendersonville, NC were the dynamic duo. The chefs were required to use the ingredients in each of their three courses for 120 diners. Both chefs rose to the occasion. Childers’ first course was a Roasted Quail With Creamy White Grits, Red Wine Sausage and Bittersweet Chocolate Sauce. Payne’s homerun dessert was a S’mores dish using smoked dark chocolate with a grits and graham cracker-pistachio dessert topped with torched marshmallow.
Part of the Got to Be NC Competition Dining Series, Fire in the Triangle was the third of four regional competitions capturing the hearts and souls of North Carolina’s dining public. The mission of the competition is to combine the farmer, the chef and the diner in an engaging evening of food and entertainment with the goal of promoting North Carolina chef talent and the use of local ingredients.
The fourth version of the series, Fire In the Triad, recently announced its slate of chefs for battles in Greensboro running Aug. 13 to Sept. 25. Tickets to Fire In the Triad are on sale at www.competitiondining.com. The competition made stops earlier in the year in Blowing Rock and Wilmington.
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