2013 NC Competition Dining – Fire in the City

nc comp dining2013 fire in the city chefs

The statewide chef competition highlighting the best of state’s food, agriculture and culinary talent comes to Charlotte, NC on September 3, 2013. 

16 local chefs are slated to participate in 15 competitive dinners in the Got to Be NC Competition Dining Series, Fire in the City.

Follow HeidiBillottoFood.com, the official blogger for Fire in the City for a front row seat in on all the action

On Facebook, I invite you to “friend me” at  Heidi Billotto  and “LIke” the Heidi Billotto Cooks page

On Twitter you’ll find me tweeting about it all at  @HeidiCooks

Reservations for each night of food and fun at Fire in the City are available at www.competitiondining.com.



Here’s the line up of 2013 Fire in the City Chefs and culinary competitions- Tickets are on sale now at www.competitiondining.com. Call your friends and make your reservations today!

September 3: Rooster’s Wood-Fired Kitchen, Charlotte (Phil Barnes) vs. Fish Market Bar and Grill, Fort Mill (David Sullivan) For Reservations

September 4: Gallery Restaurant at The Ballantyne Hotel, Charlotte (David Moore) vs. The Cowfish Sushi Burger Bar, Charlotte (David Lucarelli) For Reservations

September 5: The Wooden Vine, Charlotte (Nicolas Daniels) vs. Carpe Diem Restaurant, Charlotte (Paul Ketterhagen) For Reservations

September 9: The Peculiar Rabbit, Charlotte (Brent Martin) vs. Upstream, Charlotte (Tom Dyrness) For Reservations

September 10: River’s Edge Bar & Grill- at the National White Water Center (David Bettendorf) vs. E2 Emeril’s Eatery, Charlotte (Brian Mottola) For Reservations

September 11: Mimosa Grill, Charlotte (Jon Fortes) vs. King’s Kitchen, Charlotte (Sam Stachon) For Reservations

September 23: Passion8 Bistro, Fort Mill (Luca Annunziata) vs. Heist Brewery, Charlotte (Rob Masone) For Reservations

September 24: Barrington’s, Charlotte (Bruce Moffett) vs. Cantina 1511, Charlotte (Vincent Giancarlo) For Reservations

September 30: Battle between winner of September 3 and September 4 For Reservations

October 1: Battle between winner of September 5 and September 9 For Reservations

October 7: Battle between winner of September 10 and September 11 For Reservations

October 8: Battle between winner of September 23 and September 24 (quarterfinals) For Reservations

October 14: Battle between winner of September 30 and October 1 (quarterfinals) For Reservations

October 15: Battle between winner of October 7 and October 8 (semifinals) For Reservations

October 21: Battle between winner of October 14 and October 15 (finals) ALREADY SOLD OUT!!

Each of the 15  dinners will be hosted at Bonterra Dining & Wine Room at 1829 Cleveland Ave, Charlotte, NC; http://www.bonterradining.com/

fire-in-the-city-2013HOW IT WORKS: Paying guests will enjoy each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions. Each evening, two restaurants “battle” it out side-by-side in a single elimination format. Guests savor a six-course menu (three dishes from each chef without knowing whose food they’re tasting) created around a “featured” or “secret” ingredient. For each dinner, the ingredient will come from a North Carolina farmer or artisan producer. The featured ingredient is revealed to the chefs only an hour before they start cooking, and it must be used in each of the three courses.

Competition Dining Founder, Jimmy Crippen (right) with Charlotte's own Steve Watkins  from Ironman Knives
Competition Dining Founder, Jimmy Crippen (right) with Charlotte’s own Steve Watkins from Ironman Knives

Diners, alongside culinary and guest judges, will rate each dish and determine who moves on to the next round and who goes home. At stake in each series is a grand prize of $2,000, a handmade chef knife by Ironman Forge in Charlotte, and the coveted “Red Chef Jacket.” The runner-up receives $500.

Reservations for dinners cost $59 excluding beverage, tax and tip. Reservations for the semi-final and final are $69. Diners can attend as many dinners as they like.

The Got To Be NC Competition Dining Series is part of a larger movement. Because we are all chefs, farmers, or diners, the mission is to connect and celebrate this community through a dynamic, entertaining experience.

Sponsors include the North Carolina Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, OUR STATE Magazine, Certified Angus Beef®, Pepsi Bottling Ventures and Swisher Hygiene.