Tag Archives: competition

foodie b’eat: Competition Dining Battle of Champions Tickets!

bef7ffe7809952e01eb20dec_1220x1220Foodies, you know I ain’t shy about how much I love Got To Be NC Competition Dining. The Battle of The Champions takes place in mid-November and tickets are on sale now! It’s a foodie lovers dream..five nights of the state’s best, battling it out for the ultimate prize of Best in the State.

For information and tickets, click here. You can choose the dinner you want, if tickets are still available that is…

Representing us locally is Chef James Patterson and team Culinary Crushers from Sedgefield Country Club in Greensboro. They take on Team Egg Heads from Another Broken Egg Cafe in Durham.

Their prelim battle is November 11. You can get tickets for that round here. 

Here’s the rest of the lineup….

Competing in the second preliminary round of the 2016 Battle of Champions series   Saturday, November 12, 2016

Team Ceviche’s  Wilmington Series Champs vs Team Vidalia Boom Winston-Salem Series Champs

Competing in the first semi-final round of the 2016 Battle of Champions series  Sunday, November 13, 2016

Team Radical Range Riders  Charlotte Champs vs Team Mirepoix   Raleigh Champs

The Second Semi-Final Round for the 2016 GotToBeNc Competition Dining Battle of Champions will take place on  Friday Nov 18

The winners of the November 11 Battle and the winners of the November 12 Battle vye for the remaining spot in the Battle of Champions Finale. 

The 2016 GotToBeNC Competition DIning Battle of Champions Finale takes place   Sunday, November 20, 2016 

It all happens on the campus of NC State at the Dorothy & Roy Park Alumni Center. Tickets prelim and semi-final events are $119 plus tax/service fee and the Championship is $139 plus tax/service fee. Ticket price does not include beverages.

Grab a loved one and your friends to pull for your favorite. You’ll walk away completely full and impressed and loving what these chefs do with local, seasonal ingredients. It’s a blast. It’s a locavore’s dream and the fellowship over food…it’s kind of indescribable.  We hope we see you!

 

 

foodie b’eat: Competition Dining Dates Announced…Get Your Pre-Sale Tix!!

Greetings, foodies!

Here’s the latest from our friends at the Got To Be NC Competition Dining Competition with schedule details for all the cities plus a link to PRE-SALE tickets!  The chefs are building their teams and we should know soon who’s on the Dream Teams. There will be teams this year in Winston-Salem AND in Greensboro, along with Raleigh, Durham, Charlotte and Wilmington and the winners of those cities will go to the battle of champions in the fall. And guess what? Once again, this year, I’ll be in WS and GSO for all the action so be sure to follow along at @compdiningnc on Twitter for photos and descriptions as well as chatter!  Below is a photo of last year’s winners. Winston-Salem’s own, Chef Richard Miller, of Graze, was our local winner and  Chef Ryan Conklin (second to left) of Rex Healthcare was state champ (that’s right…a HOSPITAL chef won…but Chef Ryan is no ordinary hospital chef.) Tickets are on sale beginning in April for the Durham event. Be sure to check out their webpage for PRE-SALE tickets . Many events sell out, so you might want to get a jump on it before tickets go on sale for the masses.

compdiningpic

Got to Be NC Competition Dining Series Announces 2016 Schedule with Battles in Six North Carolina Cities

Interactive Chef Tournament Launches Dream Team Concept for the Ultimate Dining Experience

The Got to Be NC Competition Dining Series, a single-elimination tournament highlighting the best of the state’s food, agriculture and culinary talent, is back for 2016 with a total of eight tournaments across the state, each made up of four chef teams vying for the local title. The touring competition will have dual brackets in both Raleigh and Charlotte, and one tournament in each of Durham, Winston-Salem, Greensboro and Wilmington. It all culminates in October with the Battle of Champions to name a statewide victor.

Applications for chefs interested in competing are currently being accepted for all locations. This year, the Got to Be NC Competition Dining Series is switching formats to allow chefs to create All-Star Dream Teams. The change allows chefs from different restaurants to partner together to create their three-person team, upping the potential caliber and creating a more fun and competitive atmosphere for all.

“We’re excited to introduce this new Dream Team concept that will further showcase the immense culinary talent and agriculture in North Carolina with the 2016 Got to Be NC Competition Dining Series,” said Jimmy Crippen, Competition Dining Series founder and host. “Our mission is to connect and celebrate with foodies across the state through this dynamic, entertaining culinary experience. We look forward to sharing unique chef collaborations with our diners to make for an unprecedented year of highly competitive events with innovative dishes like never before.”

Got to Be NC Competition Dining Series battles include two chef teams each preparing three courses centered on a featured ingredient that comes from a North Carolina farmer or artisan producer. Featured ingredients are revealed to the chefs the morning of the dinner event and must be used in every course. Ticketed guests get in on the action, savoring the full-service, six-course meals without knowing which chef prepared which plate. Alongside culinary and guest judges, diners rate each dish using an interactive app, ultimately determining who moves on to the next round and who goes home.

The 2016 Got to Be NC Competition Dining Series dinner battles will be held in:

Durham: April 18, 19 and 21
Winston-Salem: May 22, 23 and 25
Greensboro: June 20, 21 and 23
Raleigh (two brackets): July 11, 12, 14, 18, 19, 21 and a finale to name one Raleigh champion July 24
Charlotte (two brackets): Aug. 8, 9, 11, 22, 23, 25 and a finale to name one Charlotte champion Aug. 28
Wilmington: Sept. 19, 20 and 22

The six winners will move on to compete in the Battle of Champions at the end of the year. Since Raleigh and Charlotte teams must compete in an extra battle to win their local title, these chefs will receive a bye for the first round of the championship.

Tickets to attend an interactive dinner battle are $59 to $69 each and will officially go on sale for each series once that local bracket is announced. Discounted pre-sale tickets for all tournaments are available now for $10 less than standard pricing at http://www.competitiondining.com. Tickets are expected to sell out quickly, and people interested in attending are encouraged to signup for the Got to Be NC Competition Dining Series e-newsletter for the most recent ticket updates and news.

All chefs are invited to apply to compete in any of the six tournaments. The application and a complete list of rules are available at www.competitiondining.com/compete.

The Got to Be NC Competition Dining Series is sponsored by the NC Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods,Certified Angus Beef®, and local and regional partners throughout the state. The goal of the series is to celebrate North Carolina products and agriculture, and to showcase the culinary ingenuity and talent across the state. For more information, visit http://www.competitiondining.com or get in on the conversation at www.facebook.com/competitiondining and @CompDiningNC on Twitter or Instagram.

That Time a Hospital Chef Won A Renowned Chef’s Competition

IMG_7057

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. 

IMG_7051

COURSE 1 Clemson Blue Cheese Bruleed Bourbon Marinated Certified Angus Beef Brand Tenderloin, Roasted Acorn Squash, Asian Pear and Perry Lowe Apple Preserved Lemon Vinaigrette, Apple-Radish Bok Choy Salad, Muscadine Apple Core Red Wine Reduction Chef Richard Miller

IMG_7055

COURSE 2 Certified Angus Beef Brand Braised Short Ribs, Perry Lowe Pink Lady Apple-Fishing Creek Creamery Oakley Hills Tomme and Blue Cheese Risotto, Glazed Local Beets, Butternut Squash and Cloister Honey Puree, Fried Parsnip  Chef Ryan Conklin

IMG_7056

COURSE 3 Smoked Salt Seared Maple Leaf Farms Duck Breast, Clemson Blue Cheese Grits, Iberico Perry Lowe Apple Cider Braised Collards, Apple Butter-Fig-Duck Bordelaise, Pepper Jelly, Dried Perry Lowe Apples and Clemson Blue Cheese Dust, Fried Pink-Eyed Peas Chef Richard Miller

IMG_7060

COURSE 4 Grilled Veal Tenderloin, Perry Lowe Apple Hollandaise, Smoked Pork Belly with Perry Lowe Apple Cider Glaze, Collard Greens with Iberico Bacon, House Made UAV Ricotta Mac and Cheese, Crisp Pink Lady Apple and Vegetable Salad Chef Ryan Conklin

IMG_7062

COURSE 5 Perry Lowe Apple Pound Cake, Apple Cider-Bosky Acres Guernsey Cow Cream Cheese Ice Cream, Apple Spearmint Gastrique, Cream Cheese Cloister Honey Apple Mousse, Cranberry Nut Crumble Chef Richard Miller

IMG_7066

COURSE 6 Hazelnut and Fishing Creek Creamery Oakley Hills Tomme Mousse, Chocolate Ganache and Cider Cake, Perry Lowe Pink Lady Compote, UAV Vanilla Ricotta, White Chocolate Ricotta Ice Cream, Hot Apple Fudge, Salted Apple Cider Sauce, “Peanut-tella” Chef Ryan Conklin

foodie b’eat: Help a Local Chef Advance to the Top 16 in a National Competition!

September is National Breakfast Month. And two of the Triad’s most beloved chefs will represent their cities in Thomas’ Breads Hometown Breakfast Battle. This isn’t necessarily a “local” purveyor of goods, but it’s fun and a way for you to support our local chefs. Let’s get all the nooks and crannies, shall we?

Greensboro Chef Chris Blackburn from Scrambled and Winston-Salem Chef John Bobby from A Noble Grille (yes, that’s the right new name)  will represent their towns in Hometown Breakfast Battle – a national chef recipe competition featuring 135 chefs from 135 cities across the country who will battle it out to create America’s best breakfast in honor of the 135th Anniversary of the Thomas’ brand. 

         Chris Blackburn Headshot_Greensboro                John Bobby Headshot_Winston-Salem
Chef Chris Blackburn                                              Chef John Bobby

Each chef has created one locally inspired recipe using a variety of Thomas’ iconic English Muffins and Bagels and added some local flair to breakfast – the most important meal of the day. Chef Chris Blackburn’s take is a Brown Butter Charred Thomas’ English Muffin Sandwich,

Chris Blackburn Recipe_Greensboro

while Chef John Bobby created the Cheezy McSqueezy.  

John Bobby Recipe_Winston-Salem
Go check out their dishes and the recipe and get recipes from all over the country to make your breakfast something special. 

Beginning TODAY, September 14, YOU, foodies,  will have just two weeks to vote online at ThomasBreakfastBattle.com to ensure your (OUR) favorite chef makes it into the next round of competition that narrows the pool from 135 to the top 16!

You can vote every day, but only 16 will advance. 

So check them out, visit ThomasBreakfastBattle.com and vote for your favorite. 

Chef John Bobby’s Recipe Page or …

Chef Chris Blackburn’s Recipe Page

I should have a couple of photos to post on here so that you can see the chef and dishes, but use those links, foodies, and vote vote vote!

Kristi

foodie b’eat: Competition Dining Recap: Click to join triadfoodies at Competition Dining!

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!

MichaelHarkenreader-process-sc180x213-t1433200410

Chef Michael Harkenreader, Undercurrent

KevinReddick-process-sc180x213-t1433200429

Chef Kevin Reddick, The Screaming Radish

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.

Course_1_6.1.15-process-sc180x213-t1433200449

COURSE 1 Smoked Heritage Farms Cheshire Pork Shoulder, Black Mountain Chocolate Cocoa Nib Wonton, Bertie County Blister Fried Peanut Sauce, Strawberry-Chili Purée, Pickled Beets, Foy Farms Radish Microgreen Chef Michael Harkenreader Voter Score: 27.623 Pro Score: 24.667

course_2_6.1.15-process-sc180x213-t1433201659

COURSE 2 Braised Veal Cheek, Bertie County Peanut Soubise, The Specialty Farmer Roasted Rainbow Carrots, Grilled Scallion, Pickled Big Oaks Natural Farm Garlic Scapes, Foy Farms Pea Shoots, Foy Farms Lionhead Mushrooms, Foy Farms Radish Microgreens Chef Kevin Reddick Voter Score: 29.136 Pro Score: 27.333 Weighted Score: 28.595

Course_3_6.1.15-process-sc180x213-t1433202656

COURSE 3 Black Mountain Chocolate Cocoa Nib-Sea Salt Rubbed Certified Angus Beef® Brand Ribeye, Benton’s Bacon-Bertie County Peanut Risotto, The Specialty Farmer Honey Glazed Rainbow Carrots, Britt Farms Asparagus, Black Mountain Chocolate Dark Chocolate Glace, Dried Cherry Aioli Chef Michael Harkenreader Voter Score: 31.738 Pro Score: 30.333 Weighted Score: 31.316

Course_4_6.1.15-process-sc180x213-t1433203653

COURSE 4 Sous Vide Maple Leaf Farms Breast of Duck, Black Mountain Chocolate-Bertie County Peanut Sauce Molé, Chimmichurri, Goat Lady Dairy “Classic Chèvre” Spiked Coldwater Creek Farms Grits, Heirloom Tomato Carpaccio, Crispy Leeks Chef Kevin Reddick Voter Score: 25.918 Pro Score: 25.000 Weighted Score: 25.623

Course_5_6.1.15-process-sc180x213-t1433204933

COURSE 5 Black Mountain Chocolate Dark Chocolate-Sea Salt Ganache, Bertie County Peanut Meringue, Cloister Wildflower Honey Buttercream, Cactus Creek Tanzanian Peaberry Coffee Ice, Bertie County Blister Fried Peanut Sauce Chef Michael Harkenreader Voter Score: 31.344 Pro Score: 31.000 Weighted Score: 31.241

Course_6_6.1.15-process-sc180x213-t1433205685

COURSE 6 Roasted Bertie County Peanut-Black Mountain Chocolate Dark Chocolate Panna Cotta, Chocolate Laced Iberico Bacon, Candied Peanuts, Black Mountain Chocolate Cocoa Nibs, Pickled Blackberries, Balsamic Jelly, Berry Coulis Chef Kevin Reddick Voter Score: 31.373 Pro Score: 20.667 Weighted Score: 28.161

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!

More about “Got to Be NC” Competition Dining:

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.