It was Battle Pope & Son Farms ‘Winter Squash & Cheshire Pork Butts and Loins
It was the first night of the Fire in the City Competition Dining semifinals and now with only two more nights in the series; it all seems as if this past month and half since it all started has just flown by.
The evening of October 14 found chef Phil Barnes and his team Zach Renner and Ryan Daugherty from Rooster’s in the kitchen up against Chef Brent Martin and his team Geoffrey Frederick Bragg and Andrew Melton from The Peculiar Rabbit – A Jackalopes Restaurant.
I knew from the get go that it would be a close battle as these chef all had their A game going and more.
The secret ingredients (plural) were North Carolina’s seasonal winter squash from NC’s Pope & Sons Farms – acorn, spaghetti and butternut squash to be more specific…
And, as is the case in many Competition Dining dinners – the announcement of this first secret ingredient this night was followed with the phrase…but, that’s not all.
This night NC Cheshire Pork pork tenderloin and pork butt were also in the list of secret ingredients.
So, here were the rules for the chefs from Roosters and The Peculiar Rabbit this evening – every dish had to include at least one squash and a minimum of two of each team’s dishes needed to include pork.
The area sales staff from Southern Foods was there for the noontime chefs meeting to lend their support as they have been for each and every Competition Dining dinner.
Pate Dawson – Southern Foods is the title sponsor for the competition providing all the condiments, produce and product in the Competition’s now well-known mobile pantry.
One of the rules of the game is that chefs must only work with the produce and product stocked fresh for each battle direct form Pate Dawson – Southern Foods to the mobile pantry. Each team of three chefs arrive early to check out what the pantry may hold this day and to refresh themselves with the layout of the Bonterra Dining and Wine Room kitchen.
The chefs had a ton of fun and joked around a bit at the start of this the first of the semi final battles, but took the task at hand very seriously and cooked like they have never cooked before.
In the end the spread was by less than a third of a point – .29 to be exact – the tightest battle in the competition so far. The win went to Phil, Zach and Ryan.
Chef Phil Barnes from Rooster’s goes to the finals of Fire in the City on Monday October 21 up against Chef Jon Fortes from Mimosa Grill. Can’t wait! But first lets recap this the first of the semi final battles.
Herein lies this night’s tale of squash and swine…
Course 1 was from Chef Brent Martin – a small pool of Pope & Son Farms Butternut Crema, slightly sweet, topped with a savory rich Pumpkin Ale Braised Cheshire Pork Butt and Apple & Red Cabbage Choucroute or sauerkraut. A nice way to start.
Course 2 from Chef Phil Barnes looked similar to course one in terms of presentation but yielded a totally different flavor. The pork choice here was a Wood Grilled Smoked Cheshire Pork Loin nicely done and served sliced over a Pope & Son Farms Butternut Squash Agrodulce ( a sauce or side with a sweet and sour flavor) with Acorn Squash Puree, Watercress and a lovely crunch of Fried Parsnips on top.
In Course 3, Chef Brent Martin moved from pork butt to pork loin and in this dish used the Cheshire Pork Belly to stuff the Pork Loin. The roulade of pork sat atop some delicious Chorizo Collards
Pope & Son Farms Acorn Squash Custard, Beet Reduction
Sweet Pepper & Cherry Agrodulce, Crispy Spaghetti Squash on top – hard to pick just one this night but this was perhaps my favorite plate of the evening and high scorer for Chef Martin.
Course 4 from Chef Phil Barnes was a heartier course, a Cheshire Pork and Pumpkin Ale Sugo (or Romanesco Tomato sauce) with
Pope & Son Farms Spaghetti Squash Pasta, Roasted Red Peppers and Pickled Apples – a clever play on a pasta & sauce and a favorite of many diners in attendance.
Course 5 was the dessert from Chef Brent Martin. As chefs this evening were not required to include pork in all three dishes, Martin elected to do without for dessert and instead focus on incorporating the squash. His cheesecake was delicious, but the way-too-much gelatin in the chocolate and butternut squash mix which wrapped the round of cheesecake was a disaster. Pro judges at my table agreed that the dish would have been so much better had he left the chocolate off and somehow incorporated the squash in the cheesecake. The plate was finished with a tasty Blackberry Compote, a Strawberry Coulis, and round of crunch in the “Biscuitti” which topped the plate.
In Course Six, Chef Phil Barnes and the Roosters’ team decided to press themselves and include both secret ingredients – pork and squash in their final dish. Barnes’ Pope & Son Farms Butternut Squash Semifreddo worked will with a side tart of Baba Au Rhum, topped with a fabulous Cheshire Pork Cherry Apple Jam – I could have eaten a bowlful of this porkcentric condiment alone.
The plate was finished with a Acorn Squash Coulis
Ending scores were so close it could have been anyone’s game right up until the end when Competition Dining host Jimmy Crippen announced the final scores- Chef Phil Barnes – 19.402 and Chef Brent Martin 19.114! Congrats and Kudos to all six chefs for a great evening of fun and fabulous food!
In the house this night – Professional Judges for the evening, Art Gallagher, President of Johnson & Wales University, Chef Marc Jacksina of the soon to be open Nan and Byron’s on South Blvd. and foodie Amy Rogers of WFAEeats, with special celebrity guest Michelle Boudin of WCNC. – A pleasure to see all them in attendance.
For more information on Roosters Wood-Fired Kitchen, located at 6601 Morrison Blvd, Charlotte; 704.366.8688 with a sister restaurant Roosters Uptown at 150 N College St, Charlotte; 704.370.7667, visit www.RoostersKitchen.com
For more information on The Peculiar Rabbit (celebrating its one year anniversary this month), and located at 1212 Pecan Ave Charlotte; 704.333.9197, visit www.ThePeculiarRabbit.com
For information on purchasing your very own Competition Dining North Carolina grown and manufactured T-shirt, visit competitiondining.com