This year's Got to Be NC Competition Dining Series introduces a new Dream Team Concept. The new format allows chefs to create All-Star Dream Teams with chefs from different restaurants partnering to up the potential caliber of creative cuisine making for a more fun and competitive atmosphere for all.
"We¹re 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."
The single-elimination tournament series highlights the best of the state¹s food and agricultural products with chefs from around the state creating menus focused on specific ingredients revealed at the last minute. A total of eight tournaments will be held across the state, each made up of four chef teams vying for the local title. Two brackets will compete in both Raleigh and Charlotte, with one tournament in each of Durham, Winston-Salem, Greensboro and Wilmington. A Battle of Champions cookoff in November determines the statewide victor.
At each Got to Be NC Competition Dining event, two chef teams each prepare three courses which each must include a featured ingredient that comes from a North Carolina farmer or artisan producer revealed to the chefs that morning. Ticketed guests enjoy the full-service, six-course meals without knowing which chef prepared which plate, then rate each dish using an interactive app. Their input along with ratings by culinary and guest judges determine who moves on to the next round and who goes home.
Having attended several of these competitions, I have to say it's lots of fun and a great way to meet people. Not to mention some incredible food (and drink)!
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
Tickets to attend an interactive dinner battle are $59 to $69 each, and pre-sale tickets for all tournaments can be purchased at www.competitiondining.com
The winning teams in each city each receive a grand prize of $2,000 in cash and prizes, and each member receives a handcrafted knife by Ironman Forge, an autographed cookbook by master French baker Lionel Vatinet of La Farm Bakery, the coveted “Red Chef Jacket” provided by ALSCO and a spot to compete in the annual Battle of Champions.
2016 sees the competition's fourth year in the Queen City. “We never second guessed coming back to Charlotte for the Got to Be NC Competition Dining Series this year,” Jimmy Crippen said. “We’re proud to have such a great connection with both the local culinary talent and diners here. We’re excited to see some familiar faces in the chef lineup along with newcomers, and can’t wait to taste the delicious dishes that are sure to come from each of these skilled teams.”
This year’s Charlotte series will once again feature two separate brackets, and the winners of each will battle it out in a finale to name one local champion. Participating teams include:
Aug. 8 Teams
Team 3 COOKS from Waxhaw: Paul Verica, owner and chef at Heritage Food & Drink; Joseph Bonaparte, executive director at the International Culinary Institute of Myrtle Beach; and Ashley Boyd, pastry chef at 300 East in Charlotte.
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Team Radical Range Riders from Matthews: Adam Reed, owner and chef at Sante' of Matthews; Terra Ciotta, culinary instructor and chef at Artisan Restaurant in Charlotte; and Matthew Sganga, owner and chef at the Stone Table in Monroe.
Team 3 COOKS from Waxhaw: Paul Verica, owner and chef at Heritage Food & Drink; Joseph Bonaparte, executive director at the International Culinary Institute of Myrtle Beach; and Ashley Boyd, pastry chef at 300 East in Charlotte.
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Team Radical Range Riders from Matthews: Adam Reed, owner and chef at Sante' of Matthews; Terra Ciotta, culinary instructor and chef at Artisan Restaurant in Charlotte; and Matthew Sganga, owner and chef at the Stone Table in Monroe.
Aug. 9 Teams
Team Bistro127 from Hickory: Shawn Bank, executive chef at Bistro127; John Edwards, sous chef at Bistro127; and Jeff Croft, assistant sous chef at Bistro127.
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Team Bistro127 from Hickory: Shawn Bank, executive chef at Bistro127; John Edwards, sous chef at Bistro127; and Jeff Croft, assistant sous chef at Bistro127.
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Team Ryan Forte from Charlotte: Ryan Forte executive chef at Southminster; Phillip Platoni, chef de cuisine at Southminster; and Brigitte Oger, owner at Craft Cakes in Charlotte.
The Aug. 11 Semifinal pits the winners of Aug. 8 against the winners of Aug. 9.
Aug. 22 Teams
Team Luciano’s from Charlotte: John Soilis, executive chef Luciano’s Ristorante Italiano; Daniel De Dios Guerrero, chef de cuisine at Luciano’s Ristorante Italiano; and Giovanni Bassi, sous chef at Luciano’s Ristorante Italiano.
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Team Luciano’s from Charlotte: John Soilis, executive chef Luciano’s Ristorante Italiano; Daniel De Dios Guerrero, chef de cuisine at Luciano’s Ristorante Italiano; and Giovanni Bassi, sous chef at Luciano’s Ristorante Italiano.
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Team Black Mamba from Charlotte: David Feimster, executive chef Fahrenheit; Rachel Child, pastry chef at Fahrenheit; and Lewis Carter, sous chef at Fahrenheit.
Aug. 23 Teams
Team Heirloom from Charlotte: Clark Barlowe, chef and proprietor at Heirloom; Zack Gragg, executive sous chef at Heirloom; and Ann Marie Stefany, pastry chef at Heirloom.
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Team Les Trois Petit Cochon from Fort Mill: Neil Bratton, executive chef at Fish Market Bar and Grill; Jon Ernst, executive chef at Café Monte in Charlotte; and Wade Waller, executive chef at Standard Brewing Co. in Maryland Heights, Missouri.
Team Heirloom from Charlotte: Clark Barlowe, chef and proprietor at Heirloom; Zack Gragg, executive sous chef at Heirloom; and Ann Marie Stefany, pastry chef at Heirloom.
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Team Les Trois Petit Cochon from Fort Mill: Neil Bratton, executive chef at Fish Market Bar and Grill; Jon Ernst, executive chef at Café Monte in Charlotte; and Wade Waller, executive chef at Standard Brewing Co. in Maryland Heights, Missouri.
The Aug. 25 Semifinal pits the winners of Aug. 22 against the winners of Aug. 23
The Aug. 28 Finale sees the Aug. 11 winning team face off against the Aug. 25 winning team.
All Charlotte events are held at Bonterra Dinning & Wine Room located at 1829 Cleveland Ave.
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 www.facebook.com/competitiondining and @CompDiningNC on Twitter or Instagram.
