As a previous attendee and fan of the Competition Dining series, I’m happy to announce its return to Raleigh for a series of 7 dinners pitting teams of three chefs head to head. Now if you’re not familiar with Competition Dining it’s basically an Iron Chef-style competition where each team of chefs serves up 3-plates to the dining audience-judges. A secret, Got to Be NC ingredient is announced the day of the competition which is then used on all the dishes, typically appetizer-entree-dessert (but not always). Attendees of the dinner will sample each plate blind and vote on various elements of each dish on a smartphone app from their table. Votes will be tabulated and a winner chosen! So it’s all about eating and enjoying the culinary creativity of local chefs.
Some changes to the current series that I’m excited about is a move to downtown Raleigh and 214 Martin Street and City Market. Which is a lot more convenient in my eyes. Also this Competition Dining series mixes and matches chefs from different businesses for each team. And the final change is the pricing, all dinners are in the $59 to $69 range per person (plus tax and fees). You still need to provide gratuity and drink at a cash bar but it’s a fun and different way to spend the evening if you’re a food lover. Check out the list of events and teams, the final competition is already sold out so act fast!
July 11 Dinner
o 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.
o 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 Dinner
o 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.
o 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 Dinner
o July 11 winning team versus July 12 winning team
July 18 Dinner
o 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.
o 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 Dinner
o 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.
o 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 Dinner
o July 18 winning team versus July 19 winning team
July 24 Finale Dinner
o July 14 winning team versus July 21 winning team
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