Chef teams face off in Durham, and you can be the judge | abc11.com
Audience members get to try all six courses and vote for their favorites using a smartphone app. "The goal of the series is to celebrate North Carolina products and agriculture, and to showcase the culinary ingenuity and talent across the state," said Miller Orians, contest spokesperson. The contest is hosting dining competitions in Durham, Raleigh, Charlotte, Winston-Salem, Greensboro, and Wilmington. Durham is the first city to compete and the finalists for the Bull City series will face off Thursday. "Durham is such an amazing food town and was one of our top choices for new locations to host the Got to Be NC Competition Dining Series battles during our 2016 season," said Jimmy Crippen, Competition Dining Series founder and host in a press release. First semifinal result Team Curt's Cucina from Southern Pines Team members: Curt Shelvey, Curt's Cucina owner and chef; Ryan Laton, Curt's sous chef and Fayetteville Tech adjunct culinary professor; and Matthew Hannon, chef at Ironwood Restaurant in Pinehurst Versus: Team Captain-Kocina from Chapel Hill - Carolina Escobar, Captain Ponchos Grill owner and chef; JP Murcia, Kocina Food Truck owner and chef; and Matthijs Gerritsen, Captain Ponchos Grill sous chef Winner: Team Curt's Cucina (Southern Pines) Top scoring dish in qualifying competition: "NC Egg, Danish Blue & Umami Custard, Roasted Grape Tomato and Benton's Bacon Conserve, Brown Butter Sherry Vinaigrette, Local Asparagus" Dish by Team Curt's Cucina from Southern Pines (Got To Be NC Dining Competition) Second semifinal result Team Eggheads from Durham Team members: Scott Schabot, Keith Calise and Tad Balio all from Another Broken Egg Caf?. Versus: Team Garnish Nation from Warrenton: Robinson Ferry Restaurant's Michael Ring, general manager; Angela Whitney, bar and front of house manager; and A.J. Garrelts, chef de cuisine. Winner: Team Eggheads (Durham) Top scoring dish in qualifying competition: "NC Sweet Potato Ran-Lew Buttermilk Cheesecake, Cloister Wildflower Honey Smoked Hickory Syrup, Toasted Meringue, Orange Brlee" Dish by Team Eggheads from Durham (Got To Be NC Dining Competition) Team Curt's Cucina and Team Eggheads will face off in the finals at 6 p.m. Thursday, at the American Tobacco Campus in Durham.
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He has the complete authority to make important decisions, and has to have the knowledge about each and every dish that is being served to the guests. A Sous' chef is second-in-command in the kitchen and takes on the responsibility of handling the kitchen, in absence of the head chef. The sous' chef plans and supervises activities of all others chefs and kitchen workers. Boston's rise from a foundry to a multicultural, multilingual food Decca of New England has been tremendous. Usually, a winner is evident.