The 2024 NCRLA Chef Showdown Mixology Competition

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July 2024 Update on the annual NCRLA Chef Showdown. As many of you know I contract to run and produce this event for the North Carolina Restaurant Association ( the NCRLA). The original idea was born from a request of the NCRLA in 2016 to develop some sort of statewide culinary competition. With the NC Department of Agriculture as a presenting sponsor, the focus was on showcasing local proteins produce and product. Since those early days of a one-night event involving 12 chefs, this statewide competition has grown by leaps and bounds.

I am proud to say, the NCRLA Chef Showdown now takes place from January to August each year. This year 84 competitors – chefs, pastry chefs, mixologists and distilleries, started out in the competition’s preliminary rounds . Currently we are in the middle of the semifinal rounds of the 2024 culinary competition. At this point, 26 chefs and pastry chefs are vying for one of 20 spots at the August 26 Grand Finale. Meanwhile, this year’s exciting Chef Showdown Mixology Competition, wrapped up the end of June.

NCRLA Chef showdown logo

The Road to the 2024 Chef Showdown Mixology Competitition

Originally 20 NC Mixologists, each representing a NC Distillery, were accepted to compete in one of two preliminary rounds. Life is and things happen. By the time the prelims kicked off, we had 19 mixology teams competing between the two preliminary rounds.

Chef Showdown Mixology Competition begins in Winston-Salem, then on to Raleigh

The first of the mixology competition preliminary rounds was held at Broad Branch Distilling in Winston-Salem, the 2022 NCRLA Distillery of the Year.

The second round of mixology prelims was held at the upstairs bar at Vidrio in Raleigh. In 2021, Vidrio was home to NCRLA Chef of the Year, Saif Rahman.

As it happened, the eclipse was the same day as this prelim round of competition. Naturally, we all took a break midday to don the special glasses and, of course, pose for a selfie or two! Here I am with Chad Blackwelder from Got To be NC and Inez Nicholson, who was with the NCRLA at the time of these preliminary rounds of competition.

Lodging Sponsors in the Triangle and in Winston-Salem

Thanks to our lodging sponsors in both cities. These sponsorships are what makes our travel across the state possible.

In Winston, we all felt right at home at The Historic Brookstown Inn and the Kimpton Cardinal Hotel .

While we were in the Triangle, The Unscripted Hotel in Durham NC was our home-away-from-home. All of these hotels boast a lot of North Carolina history.

Where We Stayed in Winston-Salem

Both hotels in Winston are great spots to call home base, while you are traveling in the Camel City.

At the Brookstown, originally built as a mill for Salem Manufacturing Company in 1837, the rooms all feature high ceilings, brick walls and many of the original buildings architectural features. I love all the character of the building, the charming courtyard and the fact that no two guest rooms are alike.

As an Inn guest, expect to enjoy random encounters with Sally the Cat. She is one of my faves. Actually, you can follow Sally on Instagram at @sallycat27101. Guests also enjoy wine and cheese tastings in the late afternoon, and a complimentary breakfast, served buffet style in the morning. At night, our judges loved being treated to milk and cookies in the lobby each evening of their stay.

At the Kimpton Cardinal, the art deco original architecture is what will blow you away. The building was originally built in 1929 as a model for New York City’s Empire State Building. For years it served a home base and headquarters for the R.J. Reynolds Company. Guest rooms are contemporary and very comfortable.

Don’t miss terrific cocktails and a lovely dinner at The Katharine Brasserie & Bar, the bar and restaurant in the hotel lobby.

Where We Stayed in Durham NC

While we competed in Raleigh, we stayed in Durham NC, spreading the Chef Showdown love across the Triangle.

The Unscripted Hotel in Durham has very cool 1960s motor lodge vibes. Access to deck parking is on the same floor as your room. An upstairs pool patio bar is the place to hang at night. In the morning, coffee and counter breakfast service is available in the roomy lobby area.

Doormats at each of the rooms that open to the patio and balconies are cute and nostalgic of the hotel’s longtime Durham history. Originally the Jack Tar Hotel in the 1960’s, the mid-century modern hotel interiors are reminiscent of days gone by. At the same time, now very contemporary interiors, feature the work of local artists throughout the hotel lobby, indoor hallways and in the parking deck.

In fact, we discovered an interesting coincidence for our Chef Showdown Mixology competition crew. One of the art pieces in the Unscripted lobby was done by a Winston-Salem artist who works part time at Broad Branch. Small World.

Location, Location, Location

Here’s another fun FAQ about the Unscripted Hotel. It sits in Durham, across from The Durham Hotel, another Chef Showdown lodging sponsor, on a block that is home to at least three different James Beard nominees. No matter which way you turn, you are only a short walk from fine food and drink.

Our Triangle round judges’ dinner was at Cheeni Indian Restaurant, right next door to the hotel.

Chef and Owner Preeti Waas is a two time James Beard nominee. The Indian food and drink at Cheeni for lunch and dinner is an experience you won’t want to miss. As you are reading this, be sure to add Cheeni onto your “Must Eat Here Now” list. Stay tuned for me to share the detail of our dinner and a recent lunch in an upcoming post.

Now, Back to the 2024 NCRLA Chef Showdown Mixology Competition

At the 2024 mixology preliminary rounds, it was a pleasure to meet these 19 competitors and their partner distilleries – all wonderful ways to drink locally in North Carolina. Look for their products in local ABC stores and visit the distilleries for tours and more on all of these local spirits. Same for the mixologists. Go and see them at their bars & restaurants as you travel across the state of North Carolina. Be sure to #TellThemHeidiSentYou

Competing in the 2024 Chef Showdown Mixology preliminary rounds and pictured above, from top left

But wait, there’s more…

At the Chef Showdown Mixology Preliminary Round Judges Table

The same trio of judges sipped and sampled and watched all 19 mixology teams craft both a signature cocktail and mocktail in each preliminary round of Chef Showdown mixology competition.

Raising a glass and saying cheers to this year’s preliminary round chef showdown mixology judges’ table:

2024 NCRLA Chef Showdown preliminary Round Mixology judges, from L., Said Haddad, Andrew Norman and Cole Snyder

Together they sipped and sampled 19 different mocktails, 19 different cocktails and a number of NC spirits. You know what they say, its a hard job….

But, it’s no joke. It is a hard job. Lots of talent in this year’s competition really raised the bar ( pun intended) and made the selection of 12 Chef Showdown mixology semi finalists a daunting task.

On to the Semifinal rounds of Chef Showdown Mixology Competition

Every year we try and add a new component to the Chef Showdown competition.

This year it was two new semifinal rounds of Chef Showdown Mixology competition. Here 12 of the original 19 competitors advanced to this next step. In the semifinals, mixologists had the opportunity to craft another cocktail featuring their distillery partner’s spirits. They also crafted an additional mocktail.

They were shakin’ and stirring it up for the win and the chance to move on to one of six spots behind the bar at the August 26 Grand Finale. This year the Grand Finale will be held at Bay 7 at the American Tobacco Campus in Durham, NC ( see ticket info at the end of this post)

From Wilkesboro to Greenville NC

We held the first round of Western NC semifinal Mixology Competition at Merle’s in Wilkesboro NC. It’s the most eclectic little bar, home to our 2023 Mixologist of the Year, Stephanie Elliott, offering amazing craft cocktails and mocktails. Merle’s is a must-stop the next time your are out and about exploring Wilkesboro NC.

BIg shout out to Thomas Salley of Wilkes County Tourism , one of our 2024 Chef Showdown sponsors – and a long time NCRLA Chef Showdown supporter – for feeding our judges during the day of competition. Thanks, too, to the Holiday Inn Express and Yadkin Valley Event Center in Wilkesboro for providing lodging for our judges and crew.

Here are just a couple of shots of the charming porch at Merle’s, all of our judges seated inside with Wilkes County Tourism’s Thomas Salley and me with two of this year’s production assistants, Chef Beth Thompson Peace and influencer, Jessica Hodnett of The Sweet Seoul.

On to Greenville, NC, home to Chef Luke Owens and Native Fine Diner

Our Eastern NC Mixology semifinal took, place in Greenville NC, at Native Fine Diner, home to our 2023 first runner up for Chef of the Year, Luke Owens. Luke and his wife Brittany and the team at Visit Greenville NC were consummate hosts.

Our group enjoyed two back to back judges’ dinners. One at each of Luke’s restaurants in Greenville NC: Julep Contemporary Kitchen and Native Fine Diner . Pro tip here. Stop reading, right now. Go and put both of these places on your “Must Eat Here Soon” list. (Details on both dinners to come.)

Shout outs, too, to our good friends and Chef Showdown sponsors at Visit Greenville NC for being our lodging sponsor for this round in Greenville NC, as well.

The Judges for the 2024 Semifinal Rounds of Chef Showdown Mixology Competition

One of the very cool things about having produced an event for 8 seasons running is that now each mixology semifinal judging panel is comprised of past Chef Showdown Mixology Competition champions.
As we did in the preliminary rounds of the mixology competition, the same four judges sat at the bar for both rounds of semifinal mixology competition.

The 2024 Chef Showdown Semifinal Round Mixology Judges; from L: David Bowen, Joe Nicol, Amanda Britton and Stephanie Elliott
  • Stephanie Elliott, 2023 Mixologist of the Year from Merle’s in Wilkesboro
  • David Bowen, 2022 NCRLA Mixologist of the Year from easytalk in Winston-Salem
  • Joe Nicol, 2018 NCRLA Mixologist of the Year from Asheville
  • Amanda Britton, 2017 NCRLA Mixologist of the Year from Charlotte

Cheers, and so many thanks, to each of them. We appreciate their time, talent and thoughful consideration in selecting our six 2024 mixology finalists.

The Semifinalists

Here is the photo list of 2024 mixology semifinalists and their cocktails:

From Top left: Joy Dixon & Meredith Williford; Gus Bellavida & Beth Faulkner, Kelsey Marshall & Levin Woodall; Conley Marie & Jonathan Blitz; Miguel Latorre and Jeremy Norris; Ingrid Folkers & Tony Ursone; Zig Payton and Nick Sanders; Shri Tallury & Jack Shute; Sharfiq Cosby & Jake Howard , Greg Dreyer & Abby Harris; Jon Burritt & James Donaldson; and Liz Ray & Zack Cranford

And the same mixologists with their semifinal round competition mocktails:

And, here’s what happened next at the Chef Showdown Mixology Competition Semifinals:

After sipping and sampling and listening to each of the twelve semifinal presentations, the judges selected the six mixology teams to advance to the 2024 NCRLA Chef Showdown Grand Finale.

At the Grand Finale, these teams will recreate the same cocktails and mocktails – in tasting-sized pours – that they crafted for the judges in their semifinal round of competition.

Grand Finale-goers will get a hand in the judging process as well, as they will be casting votes for all of their People’s Choice favorites, live the night of the final event of the season.

Drink descriptives that follow were originally written by each of the contestants. It was info on an entry form they turned into the judges before their semifinal presentations. I’ve tweaked each a bit for publication here; but I wanted to share. It’s always fun to hear the story that inspires the creation of each drink.

What Goes Into The Crafted Glass

It’s truly amazing to see all these mixologists made and hand-crafted to formulate these cocktails and mocktails. I promise you – they are each delicious and are worthy of your consideration, when you attend the Grand Finale in Durham on August 26. ( Ticket info and details at the bottom of this post)

I’ve learned over the years that there is a lot more to mixology terminology than shaken or stirred.

For those unfamiliar with some of the ingredients these mixologists crafted and technique they used for the occasion, here is a quick glossary of terms. This group, this year, really raised the bar.

Going in, I knew some, but not all of these terms and techniques. I’ve learned a lot from all of these competitors and judges. It’s a good list to keep on hand as you sip your way through the Grand Finale. You can thank me later.

Your Guide to Chef Showdown Mixology competition Terminology

  • Boba– hand crafted tapico pearls
  • Chicha – a fermented (alcoholic) or non-fermented beverage of Latin America
  • Dust – any fruit or veggie dehydrated and then finely ground
  • Elote – aka Mexican Street Corn. Elote is a street food made from grilled corn, slathered with mayo or crema, and topped with lime, chile, and a crumbly Mexican cheese.
  • Shrub – A 17th century drinking vinegar, hand-crafted from a fruit or vegerable-infused vinegar syrup. Often, sparkling wanted is added to give it a bit of a fizz.
  • Reduction – Any liquid is boiled down to create a thicker viscosity and a deeper richer more intense flavor
  • Infuse -Adding a solid into a liquid ( like tea leaves into water) so that flavors of the solids are absorbed into the liquid. The result, a new, richer flavor profile
  • Muddled – blended together
  • Orgeat – A sweet syrup traditionally made from almonds and sugar with a little rose water and/or orange flower water. As you will see, mixologists make orgeats out of lots of different ingredients.
  • Saline Solution – a mix of any liquid and salt
  • Bitters – flavor extracts made by infusing barks, flowers, roots, berries, citrus peels, and other botanical bits into a liquid.
  • Oleo or Oleo Saccharum – This is not margarine; but instead, a classic sweetener most often made with sugar and citrus fruit peels
  • Rotovap – a rotary evaporator

Cheers to the Six Mixology Finalists of the 2024 NCRLA Chef Showdown

Mixologist Gustavo Bellavida of End of Days Distillery

Gus’ Mocktail: A Southern Boba. This savory blueberry and lightly toasted coriander non alcoholic cordial has hand-crafted blueberry tapioca pearls at the bottom of the glass. In the mix: a creamy rich homemade honey pecan milk, a touch of green tea and a hint of citrus and a strip of hand-crafted blueberry fruit leather.  Blueberry Dust made from dehydrated and ground local blueberries is the flavorful garnish around the rim.

Gus’ Cocktail: The Country Wonka. Features End Of Days Port of Entry Rum. This drink begins with a handcrafted NC sweet corn chicha infused with apples, thyme, star anise and cloves. The chicha blends with a purple sweet potato and cinnamon cordial which Gus created to add a bit of warm sweetness. The finishing touch: the drink is topped with a beautifully purple one-of-a-kind Blueberry and Pecan foam. 

Mixologist Ingrid Folkers of Raleigh with Outerbanks Distilling in Manteo

Ingrid’s Mocktail: Blue Ridge Skies. This mocktail plays with the duality of texture in the drink. The base is a Jabin Beverage Company Pomegranate shrub, produced in Raleigh. The vinegar in the drink mimics the bite that would normally be provided by an alcoholic component. The sweetness comes from a rice water blueberry syrup, Ingrid crafted using Tidewater Grain Company Carolina Gold Rice and a host of other local NC products.
Using rice water instead of plain water adds the body to the drink, often lacking in mocktails. The mocktail is finished with a salted honey whipped cream and a sprinkling of dried flower petals as a garnish.

Ingrid’s Cocktail: Carolina Gold made with Kill Devil Hills Silver Rum
This cocktail is inspired by the migrant workers that come to North Carolina
to help our agricultural industry thrive. These workers come from all over, but a majority are Latino. To highlight their contributions to North Carolina agriculture, Ingrid chose to create a cocktail inspired by Elote, also known as Mexican Street Corn. This cocktail showcases North Carolina Sweet Corn, Mexican Crema made from NC cream and buttermilk, Crude Bitters and local eggs used two ways. A garnish of dots and swirls of Olive Crate Kores Estate Olive Oil, infused two different ways completes the presentation.

Mixologist Miguel Angel Latorre, Jr., Revival 1869 in Clayton, with Broadslab Distillery in Benson

Miguel’s Mocktail: Ode to Jessica This is a savory mocktail that pays homage to Miguel’s mother’s Puerto Rican roots while highlighting NC-based ingredients. The sofrito sauce recipe brings a depth of flavor with its blend of herbs and vegetables. It starts with earthy notes of muddled Tidewater Grain Company Carolina Gold rice and local NC beans. Coconut water, pineapple juice and lime juice add brightness and acidity, while a homemade simple syrup balances the flavors. The addition of Crude Bitters Cucumber Shrub-infused soda provides a crisp effervescence, enhancing the overall drinking experience. The local green pepper “glass” is garnished with savory chicken and steak jerky and a fresh cilantro sprig. This mocktail offers a unique and satisfying taste of both Puerto Rican and North Carolina culinary traditions.

Miguel’s Cocktail: Just Down The Road
Just Down The Road is a stirred cocktail. In the mix, Miguel marries the robust flavors of Aunt Ruby’s Peanuts infused with Broadslab’s Flu-Cured Rye whiskey ( aged in barrels in a NC tobacco barn) with the fruity bitterness of local blackberry-infused Campari; and the sweet complexity of Peach-infused Carpano Antica sweet vermouth.
The addition of Pepsi’s Wild Cherry syrup reduction and a drop or two of Mindset Bitters, especially created for Miguel, adds layers of depth and a hint of cherry sweetness. The cocktail offers a balance of herbal and nutty undertones.
Garnished with a delicate NC peach chip and a local flower, this cocktail also celebrates flavors and botanicals unique to North Carolina.

Mixologist Conley Marie of The Willard Rooftop Lounge in Raleigh, partnering with Mystic Farm and Distillery in Durham

Conley’s Mocktail: Creature Comforts
Her mind wanders as she stares at the screen. 4:53 PM on a Tuesday afternoon in August. A couple of hours later her car pulls up to her favorite dive bar. They sell cup of noodle ramen for 50 cents and there’s always a hot water mug ready. Her best friend is the bartender and his face lights up when she crosses the dingy threshold. She pulls out a chair and he in turn presents a ramen cup. “A drink? Your current fave?” “You know me, ” she grins. “I love my creature comforts” A few minutes later a pale green drink is proudly produced. Imagine the smell of smoke and people, the night air when the front door opens. In the glass, the soft subtle creamy taste of key lime pie captured in this mocktail. Together these are Conley’s cherished memories of that summer.

Conley’s Cocktail: Nostalgia featuring Mystic Mystic 100 Proof Arcana Bourbon & Mystic Coffee Finished Bourbon
It’s a warm and balmy summer evening. You’re twelve, your shoe is untied and you’re sitting with your cousins on the curb of the street your grandparents live on. You chat and giggle and watch as the light fades and the colors get darker. “Dessert time”, a voice calls from the front
door. Scrambling limbs and excited shouts proceed the promise of a sweet treat. Grandpa has pulled out his giant 3 gallon vanilla ice cream, chocolate, and a big Dollar Store club soda. Cups are provided with scoops of ice cream and chocolate sauce and you eagerly watch as your own cup is poured with the finishing touch. This cocktail, crafted with buttermilk, whole milk, heavy cream and a boozy chocolate sauce is a throwback to all those memories and more.

Mixologist Shrijan Tallury of Dram & Draught in Charlotte, with Oaklore Distilling in Matthews

Shri’s Mocktail: MMBATBTTY ( inspired by the chorus of the 2000 hit song, Milkshake by Kelis “My Milkshake Brings All The Boys To The Yard”)
Playing off of Shri’s favorite Cook-Out tray and the signature cocktail he created below, Shri took his inspiration for his competition mocktail from the Watermelon Milkshake that Cook Out offers over the summer months. This shake, served nestled into a Cook Out cup, incorporates a hand-crafted Watermelon-Mint Syrup, a made-in-house Lime & Vanilla Oleo, Local Heavy Cream, & N/A Toasted Almond Bitters.

Shri’s Cocktail: “Honey Mustard from the Back” featuring Oaklore Distillery Bourbon & Rye
Inspired by the NC original restaurant Cook Out , Shri set out to recreate his regular go-to tray order. Making the same dish into a cocktail. For the last 12 years, Shri’s “Cook Out” order has been the Cajun Chicken Tray with a Honey Mustard Chicken Wrap. Hushpuppies on the side. To recreate these same flavors in the glass, Shri infused the Oaklore Rye with Yellow Mustard Seeds from Spicewalla; and the Oaklore Bourbon with Local Honey. Then, Shri created a Hushpuppy Orgeat; made a Honey Mustard Shrub and used a Chicken Bouillon Saline Solution to add salt and acidity to the mix. This cocktail is garnished with a Cajun Seasoned Rim.

Mixologist Zig Payton of Kingfisher in Durham, partnering with The Hackney Distillery in Washington

Zig’s Mocktail: Re-Pandanimator
Zig wants his mocktail somewhat adjacent to his competition cocktail, outlined below. Instead of chocolate, the mocktail features Videri Chocolate’s sister coffee roasters, Black & White Coffee Roasters in Raleigh.
Instead of an all too ordinary virgin espresso martini, Zig took a less obvious direction. Creating his own fruity coffee soda. This mocktail starts with Zig’s own grapefruit oleo to use as a sweetener. Then he used Black and White’s blend to make a cold brew. Zig tops the drink with Pepsi’s  bubbly grapefruit soda water, Bubly. The mocktail is served over ice to make a refreshing summer pick-me-up.
The name of this mocktail (as well as being a reference to one of Zig’s fave movies) also references the Panda Bear that Black and White uses on their logo.

Zig’s Cocktail: “Death by Chocolate” featuring 1000 Piers Crème de Fruits Noirs aka ( The Hackney’s Sloe Gin)
Zig finds the Hackney’s Sloe Gin pairs perfectly with chocolate. But, Zig didn’t want this cocktail to taste so much of a sweet chocolate. To that end, local chocolate is subtly incorporated here in more of a Manhattan riff. Zig marinates Videri Tanzanian chocolate in brandy for a week; then redistills it through a rotovap to create his own chocolate distillate. Then, he paired that with the the Hackney’s Crème and an orange vermouth. Finally, he added a few drops of Crude Bitters’ Cocoa and Coffee bitters. The cocktail is garnished with local fruit and a nice little slab of Videri chocolate to nibble on to accompany the flavors of the cocktail.
Oh, and Zig says he wanted it to be goth as hell. So, he added a skewer with skull to hold all the garnishes.

Come and Join in All the Fun!

After all the preliminary and semifinal rounds of competition, the only NCRLA Chef Showdown event that is open to the public, is the August 26 Grand Finale. The Grand Finale event is open to the public and tickets are on sale now.

Grand Finale-goers will be treated to an evening of eating and drinking locally. Each dish, dessert, cocktail and mocktail is crafted with a host of locally
sourced North Carolina ingredients.

Eat and Drink Up All the Local

Each NCRLA Chef Showdown finalist will serve the crowd the same dishes & drinks presented in semifinal rounds of competition. Each participating chef and pastry chef will recreate the semifinal dish they crafted for the
judges and will serve Grand Finale goers sample sized portions of the same. Each Mixologist will offer the crowd sample sized tastings of their competition cocktails and mocktails I’ve described here.

At stake, the coveted titles of 2024 NCRLA Chef of the Year, Pastry Chef of the Year, Mixologist of the Year, Distillery of the Year and Mocktail of the Year.

The 2024 Chef of the Year and Pastry Chef of the Yearm the first runners up in both of those categories, and the Mixologist of the Year will become members of the 2024-25 Board of Got To Be NC Culinary and Beverage Ambassadors.

Additional 2024 Accolades

Additionally, in mid-August there will be Undeniable Dairy Award and Born in the Carolinas accolades awarded.

The Undeniable Dairy Awards will go to the Chef, Pastry Chef and Mixologist who best use local cow’s milk dairy products cleverly and creatively in a savory dish, a dessert, a cocktail and a mocktail.

Likewise, the Pepsi Born in the Carolina’s Award accolades will be awarded to mixologists for the best use of Pepsi products cleverly and creatively crafted into a cocktail and in a mocktail.

The Dairy Alliance and Pepsi awards will be announced via NCRLA Chef Showdown social media feeds in mid August.

What else to expect

In addition, Grand Finale guests will enjoy wine pairings with each sweet and savory plate. The pairing for each che will be specially curated by NC Wines from the list of winners of the 2024 North Carolina wines competition.

The crowd, not only gets to eat and drink, but will also name their favorites as they vote for People’s Choice Awards for Best Savory Dish, Best Dessert, Best Cocktail and Best Mocktail.

Tickets ($150 pp) are now on sale for the August 26 Grand Finale at Bay 7 in Durham at the American Tobacco Campus.
Tickets: Visit NCChefShowdown.com

About Got To be NC and the NCRLA

The NC Department of Agriculture, Got To be NC, is the presenting sponsor for the NCRLA Chef Showdown. Competitors are encouraged to include as many local products and feature as many local producers and farmers in each of their competition dishes and drinks as makes sense. In 2023, the NCRLA Chef Showdown supported over 400 Local NC Farmers and Producers. In 2024 we are on track to well surpass that number.

The annual NCRLA Chef Showdown, now in its 8th year, is a fundraising event to benefit the North Carolina Lodging & Restaurant Association ( NCRLA) and the North Carolina Hospitality Industry.  

The NCRLA is the driving force behind the state’s $34.9 billion hospitality industry. The mission is to Protect, Educate, and Promote the North Carolina hospitality industry. To learn more information about NCRLA, please visit www.ncrla.org.

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