|
Source: NCDA&CS, 1/25/12
Below is the information on the GOT TO BE NC Competition Dining Series. Companies can showcase their products and ingredients to some of the best chefs in North Carolina in a competition dining setting in 4 statewide regional competitions. The chefs that compete with your product would need enough to prepare approximately 75 plates (possibly more depending on venue and number of tickets sold). Our goal is for these competitions to showcase NC products. Products used in the competition will be exposed to the broad-line distributor who sponsors the regional competitions as well as the diners actually tasting the product. The product will be recognized throughout the evening as the dinner show progresses. Companies would also have the opportunity to their short video/audio clips and provide printed materials to the chefs and diners.
Since the ingredients will remain secret until the evening of the competition and to keep the chefs guessing about what they might be using during any of the rounds, the coordinators of the events will try to use as many different items as possible, keeping it as local as possible. Personnel with Pate-Dawson and Southern Foods Meat and Seafood Solutions will be coordinating the procurement of these ingredients as they are one of the key sponsor of the whole series.
Contact Laurence Willard at Southern Foods if interested in being a part of the competition and having your product used and promoted during the competition rounds.
Office: 336-451-7475
Email: lwillard@southernfoods.com
ABOUT THE SERIES
The first “Got To Be NC” Competition Dining Series will begin this year with the seventh annual “Fire On The Rock” Chef’s Challenge. The “Fire On the Rock” format is the basis for a new competition dining series to be launched statewide this year. Blowing Rock’s Jimmy Crippen has been tapped to produce and emcee the statewide series after successfully developing and hosting "Fire On the Rock." Tickets will be sold to each dining round featuring six courses prepared by two competing chefs. Dinners are held at a neutral site and diners will enjoy a great meal and get to choose the winner.
EACH OF THE 4 REGIONS WILL BEGIN WITH 16 AREA CHEFS
TWO CHEFS COMPETE IN 8 COMPETITION DINING ROUNDS TO DETERMINE 8 WINNERS
THESE 8 COMPETE IN 4 COMPETITION DINING ROUNDS TO DETERMINE 4 WINNERS
THESE 4 COMPETE IN 2 COMPETITION DINING ROUNDS TO DETERMINE 2 WINNERS
TOP 2 COMPETE TO DETERMINE BEST CHEF IN THE REGION
Jan 31 – March 14 with finals on April 11 (break Valentines week) Fire on the Rock Blowing Rock
April- May (TBD) Fire on the Dock Wilmington
Jun 3 –Jul 31st (break on July 4th and 5th) Finals July 30 or 31st Fire in the Triangle Raleigh/ Durham held at the Women’s Club
Aug—Sep (TBD) Fire in the Triad Greensboro /Winston-Salem
Oct 2nd (Tentative) Grand Finale Charlotte/ Greensboro
ABOUT THE FIRE ON THE ROCK
Blowing Rock, NC
Crippen's Country Inn & Restaurant. All dinners start at 6:30 pm.
“Fire On The Rock” Chef Challenge follows an “Iron Chef”-style format—but with a twist. Paying guests get to sample each course in a blind tasting alongside a panel of culinary and celebrity judges. The public AND the judges select the winner. Each dinner features six courses prepared by two chefs cooking elbow to whisk in the Crippen’s kitchen. Each team builds the courses around a “secret” North Carolina ingredient selected by the NCDA. The ingredient is revealed less than an hour before the chefs start to prep the night’s meal. The schedule for the “Fire On The Rock” series is listed below.
Jan. 31
Timberlake’s Restaurant at Chetola Resort at Blowing Rock/ Chef Michael Barbato battles craVe/Chef Jessica Grogran
Feb. 1
Green Park Inn/ Chef James Welch battles Rowland’s Restaurant Westglow Resort & Spa/ Chef Nate Curtis
Feb. 7
The Painted Fish Café & Beer Bar/ Chef Monte Weber battles Restaurant G at Gideon Ridge Inn/ Chef Hunter Hallmark
Feb. 8
Bistro Roca Antler’s Bar/ Chef Michael Foreman battles Hearthstone Tavern and Grille/ Chef Josh Grogan
Feb. 21
Glidewell’s/ Chef Guy Thomas battles Table at Crestwood/ Chef Matt Barlow
Feb. 22
1861 Farmhouse Restaurant & Winery/ Chef Randall Isaacs battles Paolucci’s Italian Bar & Grill/ Chef Gina Paloucci
Feb. 28
Vidalia Restaurant & Wine Bar/ Chef Sam Ratchford battles Café Portofino / Chef Matt Martin
Feb. 29
Jackelope’s View / Chef Matt Franklin battles Storie Street Grille/ Chef Andrew Long
March 6—winners of Jan. 31 and Feb. 21 battles
March 7—winners of Feb. 1 and Feb. 22 battles
March 13—winners of Feb. 7 and Feb. 28 battles
March 14—winners of Feb. 8 and Feb. 29 battles
April 11—the FINALS as part of the Blue Ridge Wine & Food Festival
|
