Great things are happening all over the Triad culinary scene. We are so excited that for the first time, we’re attending the March of Dimes Signature Chefs Auction. I’ve always wanted to go, just for some reason or another it just hasn’t happened and I’m so honored to be asked to be a part of it.
What is the Signature Chefs Auction? It is a unique culinary event featuring the best of Winston-Salem and Greensboro. This event is designed to feature the local chefs, their signature dishes, entertainment, silent and live auctions in an effort to raise funds to support the mission of March of Dimes…”Giving a Fighting Chance To Every Baby.”
Now just check out this lineup, you guys!
The Greensboro event is the first one up, on September 28. For tickets, click here. The 2017 Greensboro Chefs List Includes:
1618 Midtown-Chef Matt Kidd; Undercurrent–Chef Michael Harkenreader, Sedgefield Country Club–Chef James Patterson; Painted Plate Events–Chef Brad Semon, Cristina Gray’s Restaurant & Bar–Chef Derek Cress, B. Christophers–Chef Christopher Russell, Southern Lights Bistro–Chef John Drees, GIA Drink Eat Listen–Chef Eric Snow.
The Winston-Salem auction is October 27. For tickets, click here.
The 2017 Winston Salem Restaurant List Includes:
Meridian Restaurant–Chef Mark Grohman, The Porch Kitchen & Cantina–Claire Calvin, Village Tavern–Anthony Bonner, Finnigan’s Wake Irish Pub & Kitchen–Opie Kirby, Graze–Chef Richard Miller, Foothills Brewing–Chef Shane Moore, The Katharine Brasserie–Chef Adam Barnett, Bleu Restaurant–Jon Rumery
Don’t miss your chance to help a worthwhile cause and see these culinary greats in action!
You know how much mr. foodie and I HEART Chef Jeff Bacon and Triad Community Kitchen. This past summer, the folks at Second Harvest Food Bank of NWNC announced that a dream has become a reality—that TCK, would finally have a full-fledged restaurant. Here’s a look back at their Grand Opening and how the new Providence Restaurant will keep changing and enhancing lives as you “Dine for a Cause.” This is a story not to be missed.
Stay local, foodies!
I’m really not trying to be slack here. But I’m a tad delayed in getting this info out to you and wanted to share some photos as well as the official announcement regarding the winner of the Got To Be NC Competition Dining Championship. Five chefs from the winning battles across the state (two from Charlotte, one from the Triad, one from the Raleigh area and one from Greenville, SC all convened in Raleigh October 28-31 to take on one another to see who would be the CHAMP of the Champs in the Battle of Champions. Mr. foodie and I were able to attend representing triadfoodies and YES! Weekly on night two as our local champ, Chef Richard Miller of Graze Restaurant in Winston-Salem took on Chef Ryan Conklin, who’d defeated a Charlotte winner the night before.
Six courses later with featured ingredients Cheese and Apples, Chef Conklin won the night and moved on to the Finale, where he ultimately took the Grand Prize.
Now, the thing that Competition Dining can do is find diamonds in the rough. I’m not saying Ryan Conklin is one of them, because he’s battled before representing a different kitchen and done well. But this year, his main goal was to show that hospital food can be delicious. In fact, Conklin is part of the Black Hat Chefs NC, leading the way to transforming hospital food. They train hospital chefs nationwide. As a matter of fact, I know some people who make eating at Rex Hospital in Raleigh a destination. Imagine that!
Read more here from the folks at Competition Dining. The photos here are from our battle night when Conklin took on Miller.
Raleigh Chef Ryan Conklin Wins Got to Be NC Competition Dining Series Annual Championship
Raleigh, North Carolina — The Got to Be NC Competition Dining Series, a single-elimination tournament highlighting the best of the Carolina’s food, agriculture and culinary talent applauds Chef Ryan Conklin of UNC REX Healthcare in Raleigh on his victory in the Battle of Champions. Conklin is one of 70 top chefs from across North and South Carolina who competed throughout the year, first taking home a regional win in the Triangle, and now earning the ultimate title.
Hosted Saturday, Oct. 31 at the Renaissance Hotel in Raleigh’s North Hills shopping center, Conklin won the championship battle in front of a sold out crowd, overcoming Chef Brent Martin of The Summit Room in Charlotte. The dinner included two featured ingredients: Jarrett Bay oysters and Outer Banks SeaSalt. Additionally, the chefs started their final battle day shopping. The two teams were each allotted $500 to spend at the Got to Be NC State Farmers Market and they had to use at least one local produce item in every course.
“It was an exciting and long few days of back-to-back battles to get to the finale, which we knew would be the most challenging event of them all, ” said Chef Conklin. “We never expected a day full of shucking nearly 700 oysters, which definitely cut into our cooking time, but it was a true test of our team’s culinary talents and a perfect fit for competitive spirit of the tournament. I couldn’t be prouder that we came out on top, showing not just the Triangle, but both states that we’re more than just hospital food.”
One of the crowd favorites of the night, and Conklin’s highest scoring dish of the battle, was the second course. The dish included cornmeal fried Jarrett Bay oyster, slow roasted tomatoes, rosemary chimichurri, pan fried NC grouper, cauliflower puree, Outer Banks SeaSalt, black truffle, and sorrel and langoustine salad (see complete scores and dishes at www.competitiondining.com/results/rex-healthcare-vs-the-summit-room).
“Chef Ryan Conklin consistently impressed diners with high-scoring dishes throughout his regional series and these championship events, pulling out unique flavor combinations and impeccable team execution in every battle,” said Jimmy Crippen, Competition Dining Series founder and host. “His passion for cooking and competitive drive is a perfect representation of this competition and his performance in the championship battle certainly earned him the big win. We are honored to call him our 2015 champion.”
As part of Chef Conklin’s victory, he not only gets bragging rights, but also took home the grand prize of $4,000 cash, two handmade chef knives by Ironman Forge and a trip to the Culinary Institute of America at Greystone in Napa Valley, California, compliments of Kikkoman and the Pro Chef Program.
Continued Conklin, “I felt confident about how the day went in large part to my two teammates, Chef Steve Pexton and Collin Jennings. Both chefs have been extremely instrumental in every battle, from our regional series to this championship. I wouldn’t be where I am in this competition without either of them.”
In every Competition Dining Series dinner throughout the year, two chef teams battle it out preparing three courses each centered on a featured regional ingredient that is revealed the morning of the event. Ticketed guests savor a full-service, six-course meal without knowing which chef prepared which dishes. Unlike any other cooking competition, attendees vote on each course using a free app, and ultimately help determine who moves on to the next battle round and who goes home. Learn more at www.competitiondining.com
About The Got to Be NC Competition Dining Series
The Got to Be NC Competition Dining Series has hosted annual chef tournaments throughout North Carolina for years with the goal of celebrating local products and agriculture, and showcasing the culinary ingenuity and talent across the state. It is sponsored by the NC Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, Certified Angus Beef®, Pepsi Bottling Ventures, ALSCO, NC Egg Association, Hits Technology and Joyce Farms. For the first time ever, Competition Dining expanded outside North Carolina in 2015 with a series in Greenville, South Carolina. For more information, visit www.competitiondining.com or get in on the conversation at www.facebook.com/competitiondining and @CompDiningNC on Twitter or Instagram.
This week at the Got To Be NC Competition Dining saw some amazing battles between our local chefs using local ingredients. These battles connect the chef, the farmer and the diner. It is so fun…so exciting! As a diner, YOU get to judge the dishes. What makes it extra special is you don’t know going in what the featured ingredient will be and you have no idea (nor should you guess) which chef made which dish. Keep reading to find out how you can join us this Monday. Click the link for tickets and join us for the fun!
We were media guests this past Monday as The Screaming Radish Food Truck Chef Kevin Reddick battled Chef Michael Harkenreader in Battle Black Mountain Chocolate and Bertie County Peanuts…hereby dubbed “Battle Peanuts and Chocolate.” Are you allergic? I hope not because you’d miss out on something tasty. Here are the photos from the night along with the scores.
On Tuesday, Chef Christian Froelich of Hearth at Sanders Ridge battled Chef Anders Benton…Winner: Chef Froelich. He’ll take on Chef Harkenreader on June 16 in the quarterfinal round. On Wednesday night, Gianno’s of High Point/Giada’s Trattoria of Kernersville Chef David Nicoletta took on Meridian chef Mark Grohman…Winner: Chef Nicoletta, he’ll battle the winner of Monday, June 8’s battle.
So want to see how it will shake out?
Again, we’re headed back for a special night as I represent YES! Weekly and triadfoodies on a special night!
We’ll be headed to Winston-Salem as media guests at “Got To Be NC” Competition Dining on Monday, June 8. So excited! Chefs competing that night will be Chef Travis Myers of River Birch Lodge in Winston-Salem and Chef Alex Pierce of Greensboro Country Club. If you follow Travis on Twitter you know he’s a huge fan of Competition Dining, a great sport and an awesome chef!
USE THIS LINK to purchase tickets. Let’s get a whole group together and make it a truly fun evening!
The “Got To Be NC” Competition Dining Series is an emotionally inspiring interactive dining experience connecting the chef, the farmer and the diner. Each evening, two restaurants battle it out in a neutral kitchen location. Diners will rate each dish on an app downloaded to their smart device ultimately deciding who goes on and who goes home! This year, Raleigh, Charlotte and Winston-Salem host the high-pressure series.
YOU BE THE JUDGE! is what differentiates us from all other cooking competitions. As our guest, you savor a full service “blind” six course dinner (3 dishes from each team) that revolves around a featured NC ingredient. As you dine, you’re voting on criteria such as, presentation, aroma, flavor, creativity and more. “Share” your dishes with your friends on social media right from the app! Get live peeks behind the scenes, watch interviews with the chefs and experience the intensity as the scores are revealed right in front of you.