Stuffed Squash Blossoms: A New Take on Ham and Cheese

img_5252I’ve been doing a lot of cooking this month on television and for catering jobs and cooking classes. As my regular readers know, I am all about local and cooking in the season, so this month, in particular, I have celebrated the end of the squash season with  several recipes for stuffed squash blossoms. Recently I made a delicious (if I do say so myself) ham and cheese stuffed version of my baked stuffed squash blossoms, originally for a brunch I catered for the Charlotte Food Bloggers.

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Earlier this week, I shared the recipe on WBTV’s new program, Morning Break, in the television kitchen with my friend Kristen Miranda  and you’ll find the video of this recipe prep is at the end of this post, as well as a special bonus recipe from the Charlotte Food Bloggers’ Brunch.

My friends from Goodnight Brothers Country Ham were good enough to help sponsor the brunch I prepared for the Charlotte Food Bloggers and so as a way of saying thanks I wanted to come up with several new and interesting ways to serve Goodnights thin sliced dry cured country ham. You might consider it North Carolina’s answer to Italian prosciutto. This thin sliced ham is locally available in Charlotte at Earthfare and Whole Foods.

dsc_0734What I love about the ham is first is all its a local North Carolina product all the way around. Goodnight Brothers, based in Boone, NC,  doesn’t raise the pigs – they just cure the meat, but they are selective in the meat they use.  The Goodnight products are produced from pigs pasture-raised on North Carolina family farms. These animals were raised in an antibiotic-free environment and when the meat was cured it was done so without the use of added nitrates or nitrites except for those naturally occurring in sea salt and celery. The ham comes thin sliced in 4 oz packages and slices are separated with parchment paper to make using the ham even easier.

 

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Heidi’s Ham and Cheese salad with Goodnight Brothers Thin sliced ham, grilled Bosc Pears, boiled quail eggs, Tega Hill Farm Lettuce and Uno Alla Volta cottage cheese, dressed with Blackberry Ginger Balsamic from Pour Olive in Charlotte

I’ve seen chefs across the state use this tasty ham in multitudes of recipes as Goodnight Brothers products have been featured in many of the GotToBeNc Competition Dining  series battles I have worked; and inspired, I have used it myself to make ham-wrapped everything from shrimp to pretzels, in salads, on biscuits and in combination with another local favorite of mine, Uno Alla Volta feta cheese to stuff local squash blossoms, available from Tega Hill Farms.

As I write this, it is the middle of October, and by the end of the month, squash season will be over in the Tega Hill Farm greenhouses and the vines of beautiful yellow blossoms will make way for pea tendrils and other seasonal greens. But don’t you fret, this wonderful ham and cheese stuffing can still be made and used in many ways – here are just a few suggestions before we get to the squash blossom recipe.

img_4985Cut jalapenos or small sweet peppers in half, scrape out the seeds, fill the pepper halves with the ham and cheese filling, top with a sprinkling of panko crumbs and grated Parmesan and bake at 375 for about 20 minutes or until brown for a great spicy or not ham and cheese popper.

The stuffing can also be piped onto toasts or into small savory pastry shells and baked as you would the peppers, or mix the stuffing recipe here in its entirety with 2 ( 8oz) blocks of cream cheese and then baked in small well greased muffin tins at 375 for about 30 mins to make bite-sized ham and cheese cheesecakes!

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You can also use the ham all by itself to make a mean mini ham biscuit – I particularly like these dressed with a new mustard I just discovered. Its Korean Mustard, produced by a South Carolina based company called Burnt and Salty and is available in Charlotte at the Savory Spice Shop in Southend. The sweet salty taste of the dry cured ham and the sweet spicy taste of the mustard are a match made in heaven and perfect on a one or two bite fresh baked biscuit!

 

 

So many variations -hope you have fun trying them all, but first back to the matters at hand. The Squash Blossoms and the master recipe for my local Ham and Cheese  stuffing.

Heidi’s Ham and Cheese Stuffed Squash Blossoms with Honey and Bechamel 

img_5267For the Squash Blossoms:

1 cup Uno Alla Volta feta cheese

3 local eggs, divided

1/2 cup chopped local parsley or spinach

½ cup shredded Goodnight Brothers Thin Sliced Dry Cured Country Ham

orange zest

12 squash blossoms from Tega Hill Farm

Flour

¾ cup breadcrumbs

For the béchamel

¼ cup (½ stick) unsalted butter

¼ cup all-purpose flour

img_52571½ cups whole local milk ( I used Hickory Hill Milk produced just outside of Greenville SC and available in Charlotte at Earthfare – its a wonderful cream top milk and – fun fact – is the milk from which Clemson Blue Cheese is made!)

2 tablespoons whole grain mustard ( or you can use the Burnt and Salty Korean Mustard for a nice kick!

½ teaspoon freshly grated nutmeg

salt and pepper to taste

Directions for the blossoms:

Mix together feta, 1 lightly beaten egg, shredded ham and  parsley or spinach and orange zest. Season to taste.

Put the remaining 2 eggs in a bowl and whisk. Put the breadcrumbs in another bowl.

Carefully remove the stamen of each blossom and then pipe the  filling into each squash blossom and twist loosely at the end to close.

img_4991Dust the stuffed blossoms lightly with flour. And then dip each stuffed squash blossom in egg, then breadcrumbs, and transfer to a wire cake rack. This is the secret – allow the breading and egg to rest for about 5 minutes before placing the breaded blossoms on a parchment paper or silpat lined baking sheet.

Bake for 10 minutes, in a preheated 400 degree oven until the blossoms are lightly browned.

Remove from the oven. Allow to cool for a few minutes before serving.

For a savory dish, top the blossoms with the béchamel. For a sweeter note, drizzle them with local honey from Dancing Bees Honey before serving.

Directions for the béchamel:

Melt butter in a medium saucepan over medium heat until foamy. Add flour and stir cook, until mixture is pale and foamy, about 3 minutes.

Gradually add milk, stirring until mixture is smooth.

Cook, stirring, until sauce is thick and coats the back of a wooden spoon.

Remove the bechamel from heat and whisk in mustard and nutmeg; season to taste with salt.

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And now click here to link to the video from my WBTV Morning Break cooking segment earlier this week. As I mentioned on air, the cheese from Uno Alla Volta and the squash blossoms from Tega Hill Farm and the honey from Dancing Bees Honey will all be available at the Matthews Community Farmers Market on Saturdays. The blossoms will only be available through the end of October, so get cooking and enjoy this special taste of the season.

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Chef Wolfgang Puck and Charlotte Based food & restaurant writer Heidi Billotto

Just as a reference, you will hear Kristen and me talking about chef Wolfgang Puck. The evening before my cooking segment, WP Kitchen & Bar restaurant in Charlotte had an event to raise funds and awareness for the Second Harvest Food Bank of Metrolina. The restaurant used the occasion to kick off the new fall menu and Wolfgang Puck and his brother Klaus were in town to help celebrate. This was the second time I had the pleasure of meeting Puck – he’s a great guy with tons of contagious energy and enthusiasm and is a huge supporter of the Food Bank. “If all of us just do a little,”,he said.” It makes a huge difference.”

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Bonus Recipe… In addition to make the ham and cheese salad and the stuffed squash Blossoms for the Charlotte Food Bloggers brunch, I also made homemade fresh baked Cheese Danish and Sticky Cinnamon Rolls. I promised the recipe and so here tis – enjoy!

Heidi’s Homemade Danish or Cinnamon Rolls

1 cup sour cream

½ cup organic sugar

1 tsp. salt

½ cup melted butter

½ cup warm water

2 Tbsp. yeast

2 local eggs

4 cups organic unbleached flour

For the cinnamon roll filling:

melted butter
, cinnamon, sugar, brown sugar

For the Danish filling:
 1 (6 oz) block cream cheese
, ¼ cup sugar
, 1 egg
 Your favorite jam or fruit spread

For the dough: Dissolve yeast in warm water with one teaspoon of the sugar. Stir and when a foam forms on the surface it is ready. If no foam appears within five minutes, then either your water was too hat or your yeast was old. Start again with cooler water and another package of yeast. 
Once the yeast starts to foam or proof, combine it with the other dough ingredients to form a soft but sticky dough.
Let rise 1 hour. Turn out onto a floured worksurface. Knead until smooth then roll dough out into a large rectangle about ¼ inch thick.

For cinnamon rolls: generously spread the dough with melted butter. Sprinkle with sugars and cinnamon. Roll up like a jelly roll. Cut the log of dough into 1 ½ inch thick slices. Place the slices in a buttered pan, cut side up. Drizzle with additional melted butter
Cover with a dish towel and let rise an additional 20 minutes. Bake in a preheated 375 degree oven for 23-30 minutes.

For the Danish: combine cream cheese, egg and ugar and beat until smooth. Spread the filling down the center of the dough rectangle. Top with your favorite jam or fruit spread. Cut small slits along either side of the dough so that the dough on either side of the filling will resemble fringe. Starting from one end, fold the “fringe” pieces up and over the filling to encase the cream cheese and jam.
Place the finished Danish on a parchment lined baking sheet. Cover with a dish towel and let rise an additional 20 minutes. Bake in a preheated 375 degree oven for 23-30 minutes.

 

 

 

A Bite of GotToBeNC Competition Dining Charlotte from Behind the Scenes

DSC_0655As many of you know I travel with the GotToBeNC Competition Dining series organizers across the state of North Carolina – promoting chefs and their culinary prowess as they participate in  dinner events set up like a live version of a mix of Chopped and Ironchef.

Slide95My job is not to cook, but  instead to tell the tale of chefs and farmers, restaurants and featured products; and in addition to handle all the social media, the sponsors and relationships with our competing chefs.

I love what I do and have met some very cool people in each city, but have to say I am so happy to be in Charlotte this month as The GotToBeNC Competition Dining series kicks off a seven night series in the Queen City.

 

Team Radical Range Riders

Team Radical Range Riders

Monday Aug 8 was evening one. This first preliminary battle saw chefs Paul Verica from Heritage Food & Drink; Ashely Boyd from 300 East and Heritage Food& Drink and Joe Bonaparte from the International Culinary Institute of Myrtle Beach on Team 3 Cooks up against chefs Adam Reed from Sante of Matthews, Terra Ciotta of the Art Institute of Charlotte’s Artisan Restaurant and Jess Cochran from CPCC’s culinary school who came to play as Team Radical Range Riders.

Team 3 cooks

Team 3 Cooks

The concept of a dream team of chefs – all from one restaurant or from three separate restaurants is new to the GotToBeNc Competition Dining Series this year and the chefs and the audience are loving the experience.

I, too, had a blast yesterday. I have had the pleasure of knowing all of these chefs for years – save for Jess who I just met the other day and am looking forward to getting to know.

Its been great watching all of them grow, hone their skills, make their marks both individually and together to help carve a place for the Charlotte culinary community in the statewide, regional and national spotlights.

Yesterday was no different and the fact that all six of these chefs were good friends with similar cooking styles, made it all the more fun from the Chefs’ Breakfast at the start of the day to the announcement of the winning team about 9:30 Monday night.

images-2One of this year’s Competition Dining sponsors, Alsco, treats the chefs in each region across the state to a relaxing breakfast as a start to the day and in Charlotte our breakfast spot is @Dawn, located at 2130 Ayrely Town Blvd at the intersection of I-485 and South Tryon Streets, the relatively new breakfast concept brought to you by Greg and Subrina Collier of The Yolk, a great  little breakfast spot in Rock Hill. After a family style meal of local eggs cooked to order, two kinds of grits, pancakes, waffles, bacon, sausage, biscuits, fresh local fruit, coffee tea and more and some fun photos the crew all headed over to Bonterra Dining & Wine Room, our home base for each of the Charlotte events.

chefs at the reveal

Chefs meet each day with Chef Ref Chad Blackwelder for the Secret Ingredient and Mystery Basket reveal

Back at Bonterra Dining and Wine Room, located on Cleveland Ave in the Dilworth neighborhood,  Competition Dining Chef Ref Chad Blackwelder from Sanford, NC, sets up a refrigerated mobile pantry, sponsored by Pate Dawson Southern Foods full of great items for the chefs to cook with and make a part of the meal. The pantry has all the basics and includes lots of North Carolina product.

 

 

In addition Chad UPDATED - NCDAalso shops at local markets in each city so that the end result of each six course meal features a good mix of  local farmers, NC  Produce, product and proteins as well as a mix of other regional and seasonal items.

At the reveal each morning of competition, chefs learn of the secret ingredient they will be working with – to be featured in each of their 3 courses to make a 6 course meal. In addition, they have a group of mystery basket ingredients to choose from that they must include somewhere in the meal.

To that end, the first Charlotte preliminary  dinner featured Black Mountain Chocolate cocoa nibs and Dominican Chocolate as well as several varieties of local chiles and peppers.

The chiles and peppers came almost entirely from the Matthews Community Farmers’ Market from my friends Mark and Mindy Robinson at Tega Hill Farm and from Cathy and Eric McCall at As Hot As Possible Hot Pepper Herb Farm. Poblano chiles were from Coto Farms at the Atherton Farmers market and the spicy Thai Chiles were from Ma Cha at the Charlotte Regional Farmers’ Market

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Chef Paul Verica | Heritage Food&Drink

From the  Mystery basket selections, chefs were limited to two proteins – duck from Joe Jurgielewicz & Son – a fourth generation sustainable duck farm in Pennsylvania and one of the leading Pekin duck suppliers in North America ; and Greenbrier Farms pork, a farm I discovered and was happy to bring to the Competition Dining table and to the attention of Pate Dawson when we competed in Greenville SC last year.

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Chef Adam Reed Sante of Matthews

Also in the Mystery Basket this first night of Charlotte competition, other local favorites from the Savory Spice Shop in Southend and from Charlotte’s own, award winning Cloister Honey. Basics in the kitchen also came from lots of local farms all of whom sell at the Charlotte Regional Farmers Market on Saturdays including watermelons, onions, and more from A Way of Life Farm; cucumbers, blackberries and more from Burton Farms; Tomatoes and Peaches from Lincoln County; Blueberries from Blackwood Berries, a farm located not far from Fayetteville, NC

These six chefs did both secret ingredients and all the mystery basket and pantry items proud in six courses that featured flavors from an rich Manchamanteles sauce served in The Radical Range Riders course 3 to a light NC Peach and Thai Chile sorbet a part of the plating for Team 3 Cooks course 6. The intriguing mix kept the crowd guessing all through the evening as to which team made which plate, but as Competition Dining host and creator Jimmy Crippen always remnds guests, it is always best not to guess who made what, but instead to simply vote your palate.  For final results of this first battle and a detailed description of each plate visit the Results Page at the Competition Dining Website

In the end, it was an excited Team Radical Range Riders who took the win and will go on the compete in the Thursday August 11 semi final round.

They will go up against the winner of tonights August 9 battle which will find Team Bistro 127 from Hickory NC with chefs Shawn Bank, John Edwards and Jeff Croft all going up against Team Vicious & Delicious with chefs Ryan Forte and Phillip Platoni from Southminster in Charlotte and chef Brigitte Oger from Craft Cakes of Charlotte. Check out these pages on Wednesday Aug 10 to see the results of the  Tuesday Aug 9 nite event.

As I write this Monday night recap, chefs are in the kitchen with 2 very cool secret ingredients, one a local seasonal favorite and the other one you might be surprise to find is an ingredient produced in the state of North Carolina.  Here are all of the Aug 10 chefs at the

 

Its anyone’ game. Tonight’s  preliminary battle and the August 11 semi final battle are already sold out with a waiting list, but tickets to the  Aug 22 and 23 preliminary battles are still available.  Treat yourself to a night of North Carolina’s favorite culinary sport and join us, if you will.

Tickets for the preliminary events are just $74.78, exclusive of beverages. Here are the direct links:

August 22 between Team Lucianos Charlotte and Team Fahrenheit CLT

August 23 between Team Heirloom and Team Trois Petit Cochon with chefs from The Fishmarket in Ft. Mill and Cafe Montes in Charlotte

Don’t miss a single bite of the action – if you can’t make it you can follow along on all the social media – I look forward to seeing you there – Cheers!

 

2016 GotTobeNC Competition Dining Series Comes to Charlotte

BlackCompDiningLogoIts called Competition Dining – The GotToBeNc Competition Dining Series – to be exact.  Its a series of interactive dining events held across the state of North Carolina.  Think of it as what you would get if  you combined the cooking and competition premise of  the television shows Chopped and  Iron Chef and then add in the fact that YOU get to be the judge as teams of talented area chefs create a number of courses centered around a “secret ingredient” each night of competition.

As many of you may know, I work and travel across North Carolina with the Competition Dining team headed by the uber-enthusiastic host and creator or the event, Jimmy Crippen.

HEIDI BILLOTTO FOODI absolutely love what I do as the face behind all the #CompDiningNC social media, newsletters etc,  coordinating relationships with local, regional and national sponsors; helping to connect local farmers and chefs and in general making sure that our dinner guests have the most fun possible as we competing across North Carolina, this year with regional series in Durham, Winston-Salem, Greensboro, Raleigh, Charlotte and Wilmington.

Its fun to travel meeting talented chefs across the state, but I am particularly excited to be home in Charlotte next month as the competition kicks off August 8, showing the state what Charlotte chefs bring to the table. Excited, too, to be the first to share the news in this post as to which Charlotte-based chefs are competing and when they will be in the GotToBeNC Competition Dining spotlight, that’s right – you heard it hear first!

bring your own battery packs - CopyAs a dinner guest at any Competition Dining event, you and your dining companions will enjoy a six course meal, but you won’t know which team of chefs prepared which course. You’ll have fun voting on the specially designed app on your phone, voting and posting on your own social media if you would like, as you enjoy each sweet and savory forkful. In the end, your votes are tallied, the teams come out to meet the crowd, the scores are reveled and one team wins and the other goes on the cook another day.

UPDATED - NCDAThere really is nothing else like it... with the NC Department of Agriculture as the title sponsor, The GotToBeNc Competition Dining series comes with a focus on promoting local NC and for this series Charlotte area produce, proteins and products.

Here’s how it all works – Every GotToBeNC Competition Dining Series dinner event includes two chef teams battling it out, each preparing three courses centered on a featured North Carolina ingredients  – its like simultaneously eating at two of your favorites restaurants.

bonterra_thumbnailIn Charlotte all of the  events will take place at Bonterra Dining and Wine Room, located at  1829 Cleveland Ave. We book out the restaurant on the days of competition; our chefs start early in the  morning with the reveal of the secret ingredient or ingredients, cook all day and then plate and serve guests at the event that night. Doors and the bar open at 6 pm and the show starts about 6:45.

verica in actionWhile the chefs are cooking in the kitchen, as ticketed guests, you can get in on the action as well, savoring a full-service, six-course meal without knowing which chef prepared which plate.  As you enjoy the dinner, you’ll vote on each dish using the free app, and ultimately help determine who moves on to the next round and who goes home. Guests attending the finale in each region receive a gift bag of coupons, swag and samples compliments of our Competition Dining Sponsors.

While the Charlotte Food-centric crowd has been enjoying the competition for several years running now, its always fun to have a new twist. New to GotTobeNc Competition Dining for 2016, the creation of All-Star Dream Teams allows chefs from different restaurants to partner together for the three-person teams, upping the potential caliber and creating a more fun and competitive atmosphere for all.

In just a few weeks the Queen City series kicks off. In Charlotte, 24 highly competitive chefs on eight individual Dream Teams go up against each other for the regional Charlotte win.

The Charlotte series will take place in two heats, the first with 2 preliminary Battles on August 8 and 9 and a semi final round on August 11. The second heat sees preliminary battles on August 22 and 23  and a semi final round on August 25.

The Charlotte Finale will take place on Sunday August 28. The finale is already sold out. No doubt that each of the preliminary rounds and the semi final showdowns will soon be sold out as well. I don’t want you to miss out on all the fun – check your calendars, call your friends and make your reservations TODAY .

Here is the lineup of talented Dream Team chefs  all are in contention for the big Charlotte win…. I don’t want you to miss a single bite of the action, so to make it easy, I’ve included the brackets with competing teams plus links to tickets sales for each battle. Can’t wait to see you there! Just click on the red dated link to purchase tickets for each individual battle

Aug. 8 GotToBeNc Competition Dining Charlotte Prelim Dinner:

Team 3 cooks Comp dining cltTeam 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 Heritage Food & Drink and 300 East in Charlotte.

Radical Range Riders comp dining CltTeam 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 Bistro 127 Comp Dining nc CLTTeam Bistro127 from Hickory: Shawn Bank, executive chef at Bistro127; John Edwards, sous chef at Bistro127; and Jeff Croft, assistant sous chef at Bistro127.

ViciousandDeliciousTeam Vicious and Delicious from Charlotte: Ryan Forte executive chef at Southminster; Phillip Platoni, chef de cuisine at Southminster; and Brigitte Oger, owner at Craft Cakes in Charlotte.

 

Aug 11 GotToBeNc Competition Dining Charlotte Semifinal Dinner sees the  Aug. 8 winning team versus Aug. 9 winning team

 

Aug 22 GotToBeNC Competition Dining Charlotte Prelim Dinner:

Team LucianosTeam 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.

team black mamba 2Team Fahrenheit Charlotte from Charlotte: David Feimster, executive chef Fahrenheit Charlotte; Rachel Child, pastry chef at Fahrenheit Charlotte; and Lewis Carter, sous chef at Fahrenheit Charlotte.

 

Aug 23 GotToBeNC Competition Dining Charlotte Prelim Dinner:

Team Heirloom comp dining cltTeam 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.

Team Les Trois Petit Cochon comp dining cltTeam 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, former executive chef at Standard Brewing Co. in Maryland Heights, Missouri, now relocating to Charlotte

 

Aug 25 GotToBeNc Competition Dining Charlotte Semifinal Dinner sees the  Aug. 22 winning team versus Aug.23 winning team

August 28 GotToBeNC Competition Dining Charlotte Finale – Winner of the Aug 11 semi final goes up against the winner of the Aug 25 semi final for the Charlotte regional prize package including the coveted red chefs jacket compliments of Alsco, a check for $2000 in cash and prizes from Pate Dawson Southern Foods, an autographed book from Master Baker Lionel Vatinet of La  Farm Bakery in Cary NC and a hand forged knife from Charlotte Bladesmith Steve Watkins of Ironman Forge…and then of course there are the braggin’ rites and entree to the November Battle of Champions.

 

GotTobeNC Competition Dining is in Greensboro

comp dining promoPutting my Competition Dining hat  on this week for the second Triad event of 2016 GotToBeNC Competition Dining series.

Last month we competed in a very successful series Winston-Salem and this week we are in Greensboro, NC.  One preliminary battle under our belts and a second scheduled for this evening with the regional finale on Thursday of this week, its fast and furious, but its been exciting as we have gotten the week in Greensboro underway.

 

Proximity Hotel photoWorking with our area lodging partner Proximity Hotel in GSO has afforded me the opportunity to experience all that America’s first Green Hotel has to offer.Proximity Hotel is the first hotel in America to receive the LEED Platinum certification from the U.S. Green Building Council. Its really quite a feat, hot water heated by solar panels, energy created my the motion of the elevators, well groomed plants and gardens all around – this is environmentally friendly done right in a luxurious setting that is down to the last detail – next time you visit Greensboro it is definitely one of the places you should stay!

chefs breakfast hobnob undercurrents best

Chefs from Undercurrent and The Hobnob with Competition Dining founder and host Jimmy Crippen and Jamie Hinson from 2016 sponsor Goodnight Brothers Country Hams

A trio of our sponsors, Goodnight Brothers Country Hams, the Greensboro CVB, and Joyce Farms, hosts our chefs to pre-battle breakfasts this week all at the Proximity’s Print Works Bistro – a charming cafe located on the lower level of the hotel. The restaurant is surrounded by gardens, the interiors are understated yet elegantly comfortable and the food is excellent. the green concept goes to the restaurant and kitchen as well with water cooled refrigeration and more. 

IMG_1624My first night in town I opted for a simple dinner at the Print Works bar –  I started with what may well be my new summer cocktail for the 2016 season -a French 702- a refreshingly delicious sip of gin, St Germain, lemony simple syrup and sparkling wine, oh my!  as I was in the mood  for just a bite or too – Printworks tomato and arugula flatbread,  and a bowl of incredible chilled cucumber soup  made for the  perfect “wind down meal after a busy day of traveling” repast and just another reason to visit Greensboro!

Competition Dining Greensboro Preliminaries

Four very talented teams will compete in the course of the trio of Competition Dining dinners in Greensboro.

Screen Shot 2016-06-20 at 10.03.28 PMScreen Shot 2016-06-20 at 10.02.56 PMLast night, the first night of the competition, hometown  chefs Michael Harkenreader, Noah Sheets & Chris Rosato , “Team Wiley Pickle Weasels” from Undercurrent Restaurant in Greensboro took on a trio of talent  found in chefs Matt Montandon, Donald Francis and Justin Neal all a part of “Team Hobnob”, the dream team from The Hobnob Restaurant  and Jordan Street Cafe, both in Brevard NC. It was battle Miso and Mushrooms – an evening of umami!

misoThe two  featured “Secret Ingredients ” for this flavorful evening both have North Carolina roots. The first a product one might be surprised to be a locally produced ingredient – traditional Japanese miso! Got To Be NC  organic, GMO and gluten free misos from Miso Masters Miso,  produced by North Carolina’s own The American Miso Company located in the foothills of Western North Carolina in the town Rutherfordton, NC. Who’d of thunk it?  But its true, in fact, for more culinary offings from Rutherfordton – check out the link at the end of this post; but, in the meantime, make no mistake, this miso is indeed the real thing, produced with care and quality beyond reproach. The American Miso Company is the largest producer of  traditional miso in the world and is proud to  produce high quality traditional misos, aged naturally ( sometimes for years) using traditional ingredients. Miso Masters makes 7 different varieties of traditional miso ( available to consumers  – as well as chefs – at area EarthFare and Whole Foods stores.

correct mushroom photoAlong with the Miso, the Undercurrent and Hobnob Competition Dining chefs also had six different varieties of locally grown wild mushrooms all from a relatively new Charlotte-based mushroom farm called Urban Gourmet Farms based in Charlotte NC.  I’ve written an article on this mushrooming operation for the Summer issue of Charlotte Living Magazine, on Charlotte area newsstands  and online soon, so look for more to come, but suffice to say that these mushrooms are some of the best locally grown product I have ever seen and many Charlotte area chefs agree. I was personally thrilled to be able to bring Urban Gourmet Farms into the Competition Dining series in hope that chefs across the state would be exposed to the quality and the flavor of this wonderful product.

Six Miso and Mushrooms plates later the first evening of Competition Dining ended with the win  going to long time competitor chef Michael Harkenreader and Team Wiley Pickle Weasels from Undercurrents restaurant in Greensboro. After having tasted Michaels talent for several years of Competition Dining I am excited to eat at Undercurrents soon; but  will also be planning a trip to Brevard as I was so impressed with the skill and talent of the team from The Hobnob.

That’s the thing about these Competition Dining dinners held across the state and why I love being on the core team that plans, promotes and executes these regional series. Not only does each series -held this year in Durham, Winston-Salem, Greensboro, Raleigh, Charlotte and Wilmington – expose diners to a tremendous amount of locally grown, raised, caught and made local product, produce and protein; but it also exposes Competition Dining guests – and our thousands of followers on Facebook, Twitter and Instagram – to a vast array of culinary talent in our state.

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I Love bringing together farmers at all of our Competition Dining events, here we have Michelle Smith and Hiram Ramirez from Urban Gourmet Farms with Randy Lewis from Ran-Lew Dairy

I always look for every opportunity to incorporate local farms into the mix and the Competition Dining pantry provided by our sponsors at Pate Dawson Southern Foods. This week in Greensboro I am proud to have worked with Competition Dining Chef Ref Chad Blackwelder to have brought produce from The Specialty Farmer, from the Waxhaw Farmers Market in Waxhaw NC; Rabbit from Clearview Farms from Lincolnton, NC and squash blossoms from Tega Hill Farms in Tega Hill, SC and of course Urban Gourmet Farms mushrooms into the Competition Dining pantry. In addition I have loved working with dairy farmer Randy Lewis from Ran -Lew Dairy to provide pint sized packages of his exquisite cream top whole and chocolate milk for our birthday gifts for this week!

Looking for your next new place for a spectacular meal, I encourage you to visit the Competition Dining website at CompetitionDining.com  and take a look at all of this year competitors for a list of some of the best restaurants in North Carolina.

In addition to my work with Competition Dining, this year I am working on a series of 3Day Weekend articles, taking in all the sites in each region as we compete  and will be sure to include all of these chefs and restaurant details in each article or post.

More Competition Dining Greensboro to come

comp dining promoBut last night was just the beginning in Greensboro. The second preliminary battle takes place this evening – Tuesday June 21 – and tickets are still available. Another team of Greensboro locals -chefs from Sedgefield Country Club, “Team Culinary Crushers” will take on “Team The Natives” from Native Kitchen and Social Pub from Swannanoa, North Carolina. Tickets for this second preliminary battle are still available – just click here to go directly to the reservation page

But wait, there’s more….If you would like to attend the Greensboro Finale on Thursday June 23, to see who takes it all and who gets to wear the coveted red chefs jacket, those tickets may still be purchased here

For the Rest of the Story, subscribe to this blog and follow me at HeidiBillottoFood.com. Heidi Billotto or Heidi Billotto Cooks on Facebook, @HeidiCooks on Twitter and @HeidiBillotto on Instagram

HEIDI BILLOTTO FOOD

For more about attending a Got to Be Nc Competition Dining event, in Greensboro this week, In Raleigh next month, in Charlotte in August or in Wilmington in September, simply visit CompetitionDining.com and click on the icon for each city – competing chefs and brackets are announced about a month out of each series.

If you would be interested in being a sponsor for the 2016 season of Competition Dining its still not too late to use this fun and exciting format to connect with North Carolina chefs and guests alike, and it just so happens that I am the person to talk to abut setting up a sponsorship for you your product or your company – just give me a shout at Heidi@CompetitionDining.com

For more on great eats  in Rutherfordton NC , check out an article I wrote for the Lake lure and Blue Ridge Foothills website and find out why I think the best burger may be found at the Rutherfordton County Airport! Here you go…

For more on Undercurrent Restaurant in Greensboro, visit Undercurrent.com Undercurrent Menu, Reviews, Photos, Location and Info - Zomato

For more on The Hobnob in Brevard, NC, visit HobnobBrevard.com Hobnob Menu, Reviews, Photos, Location and Info - Zomato ; For more on Jordan Street Cafe in Brevard, NC, visit TheJordanStreetCafe.com Jordan Street Cafe Menu, Reviews, Photos, Location and Info - Zomato

For more on Sedgefield Country Club in Greensboro, visit Sedgefieldcc.com

For more on Native Kitchen and Social Pub in Swannanoa, NC, visit NativeSocialPub.com Native Kitchen & Social Pub Menu, Reviews, Photos, Location and Info - Zomato

For more on The Proximity Hotel and Printworks Bistro, visit  ProximityHotel.com Print Works Bistro Menu, Reviews, Photos, Location and Info - Zomato

To see how Miso Master Miso is made, watch this informative video to get the whole story – great stuff!

For more info on Urban Gourmet Farms mushrooms, visit UrbanGourmetFarms.com – check out the story I wrote for Charlotte Living Magazine online at CharlotteLivingMagazine.com in the next couple of weeks!

For more info on Ran-Lew Dairy, visit  Ranlewdairymilkco.webstarts.com

And stay tuned for more about planning a Three Day Weekend in Greensboro, but if you just can’t wait, check out the website at Visit Greensboro – lots of great ideas for places to stay, places to visit and places to eat!

 

 

The 2015 GotToBeNc Competition Dining Series Springs into High Gear in the Queen City

BlackCompDiningLogoGet ready to enjoy North Carolina’s favorite Culinary Sport – tickets on sale NOW

If you thought you had to wait until late summer to enjoy North Carolina’s favorite culinary sport in the Queen City – think again. This year the GotToBeNc Competition Dining series kicks off the first weekend of Spring with a record breaking 24 chef line up! Charlotte can be proud to celebrate the fact that this, the largest Competition Dining series in history, will take place here from March 22 – May 19 with competitions on most Sundays and every Monday and Tuesday evening. Each of the dinners in Charlotte will take place at Bonterra Dining and Wine Room.

The fun each night starts as guests gather for libations starting around at 6 pm and each dinner kicks off promptly with a dramatically fun video presentation at 6:45.

jimmycrippenAs in years past here in Charlotte and at other series across the state, Competition Dining operates with a focus of bringing the chef, the farmer and the diner together.

Competition Dining creator Jimmy Crippen personally hosts each event with a genuine enthusiasm for what he does. from handling the introduction of chefs, judges and media  to personally walking dinner guests to their seat. His number one rule is to have fun; and that means everyone, from the chefs in the kitchen to the guest in the dining room.

HEIDI BILLOTTO FOODIt has been my great pleasure to have gone from the official blogger of the Charlotte series to working as a part of the Competition Dining team.  At dinners across the state, my role is not only blogging the play by play after the fact; but also reporting it to you and the wining and dining public live as it happens via the Competition Dining social media on Facebook, Twitter and Instagram.

Between dinners when I am not teaching cooking classes, catering or otherwise writing from my home base in Charlotte, I am the Competition Dining Sponsor Ambassador, garnering supportive companies, commodities, farms and individuals anxious to be a part of this state’s favorite culinary sport; and I assist chef Ref Bobby Zimmerman in the finding and selection of the much anticipated secret featured ingredients for each night’s battle – needless to say I am in my element and having a blast!

Ironman Forge knife by Charlotte Bladesmith Steve Watkins

Ironman Forge knife by Charlotte Bladesmith Steve Watkins

But enough about my role at Competition Dining dinners each night  – let’s turn the guys and gals that make this competition what it is – twenty four of this area’s most competitive chefs, each leading a team of three, vying for the bragging rites to the title, the coveted red chefs jacket from ALSCO, a custom made knife from Charlotte’s own Bladesmith Steve Watkins of Ironman Forge, and a check for $2000 plus entree into the Final Fire to be held this year in Raleigh on Halloween weekend!

 

Now that you know the what, when and where, here is the who and the how – the Charlotte line up of competing chefs with links to buy tickets for each individual battle! Come to one or come to them all – but whatever you do, don’t miss out – its so much fun – like eating at two of your favorite restaurants at the same time and enjoying a ton of North Carolina produce and product in the process. Can’t wait to see you there!

The Preliminary Round Battles

Battle March 22

 

On Sunday March 22, the Competition Dining Battle field finds Chef Miles Payne of littlespoon in Charlotte up against Chef Ryan Forte of Southminster Retirement Community in Charlotte. For Tickets visit http://tinyurl.com/lg7lvbb

Battle March 23

On Monday March 23 its Chef Paul Verica of Heritage Food and Drink in Waxhaw battling it out with Chef Vincent Giancarlo of Cantina 1511 in Charlotte For tickets visit http://tinyurl.com/k7m9jub

Battle March 24

 

On Tuesday March 24 the action heats up between Chef Tom Marlow of Mimosa Grill in Charlotte and Chef Ben Miles of BLT Steak in Charlotte. For tickets visit http://tinyurl.com/nlqpefqBattle March 29

 

The Competition Dining battle on Sunday March 29 finds Chef Joseph Cornett of The Flipside Cafe in Ft. Mill, SC up against Chef Jon Ernst of Cafe Monte French Bakery and Cafe in Charlotte. For tickets visit http://tinyurl.com/oq6alxv

Battle March 30

 

On Monday March 30 Chef Mike Suppa of Vivace Charlotte goes head to head against Chef Melissa Joy Claude of Joy’s Bistro in Boone NC For tickets visit http://tinyurl.com/mnpwp4j

 

Battle March 31The first two weeks of the Charlotte prelims end on Tuesday March 31 with Chef Aaron Rivera of the soon-to-be-open Tapas 51 in Ft. Mill up against another South Carolina culinarian Chef Neil Bratton of Local Dish also in Ft. Mill. For Tickets visit http://tinyurl.com/o9ax8u5

Slide84The preliminary rounds continue in April just after the Easter holiday with a battle on Monday April 6 in a battle that finds two non-traditional restaurants up against each other. Chef John Morey of Delaware North exec chef for the Bank of America Stadium vs Chef Brady Lutz, exec chef at the Cypress of Charlotte retirement community.  For tickets visit http://tinyurl.com/nclk8cm

 

On Tuesday April 7 its Chefs Ryan Daugherty & Eric Litaker co-exec chefs of Dogwood Battle April 7 Southern Table and Bar take on Chef Travis Garrett of The Mandrake Small Plates and Wine. For Tickets visit http://tinyurl.com/l297spq

The Quarter Finals

With this new 24-chef Competition format, the brackets have been set as one would for two 12-chef brackets – In the end there will be two championship rounds and eventually two Charlotte series champions will go to the Final Fire to compete for statewide bragging rites and the big prize package.

To keep things fair and the brackets in place, 8 returning Competition Dining chefs drew byes and automatically go on the compete in the series quarter finals against winners of the eight preliminary rounds. These are chefs who have competed in Competition Dining series in Charlotte and Asheville in years past.

Here are ticket links and competitors for the quarter final rounds:

Slide86Returning on Sunday April 12 is the 2014 Competition Dining City Finalist Chef Tom Dyrness of Mama Ricottas Restaurant. he will go up against the winner of the March 22 battle. For tickets to the April 12 event visit http://tinyurl.com/lxw82ov

 

Slide87Returning on Monday April 13 is  2014 Fire on the Rock semi finalist, Chef Steven Goff of the King James Public House in Asheville, NC. Steven will battle the winner of the March 23 battle. For tickets to the April 13 event visit http://tinyurl.com/ofk8649

Slide88Returning on Tuesday April 14 is 2014 Fire in the City Quarter Finalist Chef David Moore from Gallery Restaurant in Charlotte David faces the winner of the March 24 battle. For tickets to the April 14 event visit http://tinyurl.com/o9tmvy2

 

Slide89Returning on Sunday April 19 is 2014 Fire in the City Quarter Finalist Chef Chris Coleman from The Asbury in Charlotte. Chris goes up against the winner of the March 29 battle. For tickets to the April 19 event visit http://tinyurl.com/m7qszb6  

 

Slide90Returning on Monday April 20 is 2014 Fire in the City competitor Chef Clark Barlowe of Heirloom Restaurant in Charlotte. Clark will battle the winner of the March 30 battle. For tickets to the April 20 event visit http://tinyurl.com/pt2d7es

Slide91Returning to the Competition Dining ring on Tuesday April 21 is 2014 Fire in the City competitor Chef Ben Phillpott of Block & Grinder in Charlotte. Ben will take on the winner of the March 31 battle. For tickets to the April 21 event visit http://tinyurl.com/q6wyepe

Slide92Returning to the Competition Dining battle on Monday Tuesday April 27 is 2014 Fire in the City competitor Chef Brent Martin of The Summit in Charlotte. Brent will face the winner of the April 6 battle. For tickets to the April 27 event visit http://tinyurl.com/p9o64lt

 

Slide93Returning to battle in the last quarter final battle of 2015  on Tuesday April 28 is 2014 Fire on the Rock competitor Chef Michael Fisera of Lexington Avenue Brewery in Asheville. Michael will battle the winner of the April  7 event. For tickets to the April 28 event http://tinyurl.com/qzdlbja

comp dining promo

Semi Final and Grand Finale Rounds

After the 8 quarter final battles the chefs still standing will go into the semi final and final rounds  – tickets for those events are still available, but moving fast and will most certainly be sold out by the time those battles come around -so You Be The Judge -pick your battles and  purchase your tickets now at http://tinyurl.com/pznf8aj

I’ll be looking to see you there – Cheers!

 

 

 

Fire in the City Competition Dining 2014 | Charlotte Chefs are Hot to Get This Party Started

The GotToBeNC Competition Dining Series, a single-elimination culinary tournament of chefs, highlights the best of the state’s food, agriculture and culinary talent. North Carolina’s favorite culinary sport starts in Charlotte on August 18, 2014 when sixteen local chefs will go up one against the other, head to head, battle by battle in Charlotte’s own Fire in the City culinary competition.Each Fire in the City dinner takes place at the beautiful Bonterra Dining and Wine Room located at 1829 Cleveland Ave in historic SouthEnd. The  Bonterra kitchen provides a neutral battle field for these chefs from restaurants all around the city. The chefs come in around 11 or so, and following the lead of Chef Refs Laurence Willard and Billy Seay, take stock of what foodstuffs are available to them to use from the mobile pantry and then sit down for a presentation from Competition Dining host and creator, Jimmy Crippen, to learn the details on the secret ingredient for the evening. Then they get cooking till its time to plate and serve upwards of 150 guests each evening of the competition  – the fun and festivities each evening kick off at 7 pm.

There is nothing else like it any place else, you could say its the Sweet Sixteen of Charlotte’s culinary community.  To paraphrase Oprah, what I know for sure is, YOU DO NOT WANT TO MISS IT!  To make it even more fun, at each Competition Dining dinner two teams of talented chefs must each prepare their three courses using a secret or featured ingredient that comes from a North Carolina farmer or artisan producer. Award winning NC wines and local NC craft beers are also featured at each dinner.  Competition Dining is all about things Grown, Raised, Caught and Made in the great state of North Carolina.

Heidi with the city crew

Heidi Billotto with all of the 2014 Fire in the City chefs standing in front of the mobile pantry

 

And the best part is, you get the be the judge! At each dinner – or culinary battle – you, the diner, will delight in savoring six courses without knowing which chef prepared each dish. Its a blind tasting of sorts and as you eat, you’ll rate each plate using a specially designed interactive app which you will download on your smart phone. No smartphone, you say? No worries! The tech talented team at HitsTech, Competition Dining’s NC based tech support team, are on site and have smart phones you can borrow for the evening.

At meals end, final scores are revealed and just like you see on Iron Chef or Chopped, one team moves on to the next round and one team goes home.

And for the winner…

At stake for the series winner. along with the all important braggin rites, is a grand prize of $2,000, a handmade chef knife by Charlotte’s Own, Steve Watkins of Ironman Forge and the coveted “Red Chef Jacket.”

Additionally, the Fire In The City winning team moves on to the Final Fire Battle of Champions.
Hosted in Raleigh this November, the Final Fire will pit the Fire in the City winner up against other regional winners from 2014 competition dining series in the mountains (Fire on the Rock), the coast (Fire on the Dock), Fire in the Triad (Winston Salem Greensboro and High Point) and Fire in the Triangle (Raleigh, Durham and Chapel Hill) to crown a statewide winner.

HEIDI BILLOTTO FOODThe Fire in the City Official Blog

As the official blogger of Fire in the City series and now the social media maven for Competition Dining across the state ( that’s me behind all of the Competition Dining Tweets and Facebook post) I’ll be there at every battle.  covering all the action, tweeting and facebooking along  the way and then posting the recap with notes on my favorite dishes and details on the  secret ingredients here on these blog pages each morning after.

If you want to follow along during each battle, periodically check  the Competition Dining Facebook page through the evening or follow along on Twitter by searching #CompDiningNC. Feel free to post your own ooohs and aaaahs as the food photos and course descriptives are posted and by all means, don’t hesitate to post your own comments on the action or in support of your favorite chefs along the way.

I can tell you from experience, that one or two nights of following along on the social media and you’re going to wish you were there in person. These dinners are like eating dinner at TWO of your favorite Charlotte restaurants at the same time and I can promise, its the most fun you’ll ever have on a Monday, Tuesday or Wednesday evening! So, Don’t Miss Out on this incredible culinary experience.

Make your reservations now, simply click here and then select each individual battle to link to that specific reservation page.

For more information about where you will find these chefs and their restaurants, outside of Competition Dining, follow the links to restaurant websites at the bottom of this page

as a PNG - charlotte living peice

I encourage you to go and dine with each of the Got To Be NC  Fire In The City chefs at their own individual restaurants, outside of all the Competition Dining fun, as well –

Here they are with links to their websites: 

Chef Luca Annunziate – Passion 8 – http://www.passion8bistro.com/ Passion8 Bistro on Urbanspoon

Chef Clark Barlowe – Heirloom Restaurant – http://www.heirloomrestaurantnc.com/ Heirloom Restaurant on Urbanspoon

Chef Tom Dyrness – Mama Ricotta’s – http://mamaricottasrestaurant.com/home/ Mama Ricotta's on Urbanspoon

Chef Brian Mottola  – e2 Emeril’s Eatery- http://www.emerilsrestaurants.com/e2-emerils-eatery E2 Emeril's Eatery on Urbanspoon

Chef David Feimster – Fahrenheit – http://www.chefroccowhalen.com/fahrenheit-charlotte/ Fahrenheit on Urbanspoon

Chef David Quintana – Southminster- http://www.southminster.org/exquisite-dining/

Chef David Moore – Gallery Restaurant – http://www.gallery-restaurant.com/ Gallery Restaurant at Ballantyne Hotel & Lodge on Urbanspoon

Chef Ben Phillpott – Block and Grinder –http://blockandgrinder.com/ Block & Grinder on Urbanspoon

Chef Brent Martin – The Summit Room- http://www.thesummitrm.com/ The Summit Room on Urbanspoon

Chef Jon Spencer – Epic Chophouse and Chillfire Bar and Grill- http://www.epicchophouse.com/ Epic Chophouse on Urbanspoon

Chef Chris Coleman – The Asbury at the Dunhill Hotel – http://www.theasbury.com/ The Asbury on Urbanspoon

Chef Brian Williams – Upstream – http://www.harpersgroup.com/upstream.asp Upstream on Urbanspoon

Chef Nicholas Daniels – The Wooden Vine – http://thewoodenvine.com/ The Wooden Vine Wine Bar and Bistro on Urbanspoon

Chef  Paul Ketterhagen – Carpe Diem – http://www.carpediemrestaurant.com/ Carpe Diem Restaurant and Caterers on Urbanspoon

Chef Jon Fortes – Mimosa Grill – http://www.harpersgroup.com/mimosa.asp Mimosa Grill on Urbanspoon

Chef David “Sully” Sullivan – The Fish Market – http://www.fishmarketbarandgrill.com/ Fish Market Seafood Bar and Grill on Urbanspoon

 

 

 

The heat is on and headed your way – Competition Dining cruises the state of North Carolina Preaching the Gospel of Eating and Drinking Local

BlackCompDiningLogoThe competition is heating up – that’s the Got To Be NC Competition Dining, of course, and as of this spring time post, NC favorite culinary sport is well on it way into is 2014 season. With Fire on the Dock on the NC coast and Fire in the Rock in the Boone, Blowing Rock, Asheville area now over and decided, the Fire in the Triad series is now in the semi final stage. Next up, Fire in the Triangle and then  its Charlotte’s turn at Fire in the  City.

I've cooked up a special deal on tickets to Charlotte's Fire in the City preliminary rounds - check it out at the end of this blog!

I’ve cooked up a special deal on tickets to Charlotte’s Fire in the City preliminary rounds – check it out at the end of this blog!

If you have followed this blog from its inception, you will know that in 2013 I was named the Official Blogger for the  2013 Fire in the City Competition Dining series. This year the competition comes to Charlotte for another much anticipated season; so anticipated, in fact, that even though the competing chefs and brackets have yet to be named, ticket sales are already brisk.

Charlotte’s Fire in the City takes place starting August 18 – Sept 29,  and I have a special deal for you at the end of this post for $10 off each ticket, so you’ll have to act quickly – but more about that later – for now you don’t have to wait to join in all the fun.

As many of you know since the beginning of the  Greensboro – Winston-Salem – High Point, Fire in the Triad series, I have been working for my friend Jimmy Crippen and Competition Dining, handling social media, coming up with fun promotions and helping to be a liason between the competition, chefs, diners, local ingredients and more telling the story all along the way. In the Triad I have had the pleasure of meeting many talented chefs and their families, and have been happy to tell their stories.

The Sixteen triad chefs who have competed in the Got to be NC Competition Dining Fire in the Triad series

The Sixteen Triad chefs who have competed in the Got to be NC Competition Dining Fire in the Triad series

This week marks the semi finals of the Triad Fire, down to the wire, last night and tonight   May 27 and 28 will determine which two triad chefs go to the final battle on Monday June 2 which will determine the Fire in the Triad champion.

Ready, set, cook... Competition Dining host Jimmy Crippen poses with Fire in the Triad semi finalists Chef Tim Thompson and Chef Mark Grohman as the day kicks off.

Ready, set, cook… Competition Dining host Jimmy Crippen poses with Fire in the Triad semi finalists Chef Tim Thompson and Chef Mark Grohman as the day kicks off.

Last night the heat was on in the first semi final battle between two culinary talents found in Chef Tim Thompson from Marisol Restaurant in Greensboro and Chef Mark Grohman from Meridian Restaurant in Winston-Salem. These two stand up guys and their teams had great fun during the day but all the while took the task of preparing six courses for 140+ guests quite seriously.

 

pepsi and peanuts

 

 

 

As with all Competition Dining battles, this one revolved around two signature North Carolina ingredients – Pepsi and peanuts!  The tradition, now a fun bar trick, of putting peanuts in a bottle of glass of Pepsi started on local NC farms – the farm help couldn’t carry a glass or bottle and a bite to eat and still have all hands on deck to do the work; so they combined the snack and beverage and at the end of each row, took a swig to get a drink and something to munch on at the same time. Today its a fun combination of sweet and salty that remains a crowd pleaser!

The evening was full of excitement and in the end it was chef Tim Thompson  and his team from Greensboro’s Marisol Restaurant that took the win. Chefs each had a large box of shelled peanuts from the American Peanut Co. in North Carolina and 2 1/2 gallons of Pepsi syrup with which to work.

To my mind, the most successful savory  courses this evening, I thought, cleverly added spice of Sambal and a local NC Sriracha called Cha! produced by the makers of Texas Pete. The hot and spice counteracted the sweet in the savory courses and then chefs played up the peanut and Pepsi combo in dessert. Here are some shots of the behind the scene action during the day, the final dishes with a bit of my editorial in the descriptives and more…

Course One - Chef Tim Thompson and team Marisol

Course One – Chef Tim Thompson and team Marisol

COURSE 1 by Chef Tim Thompson and team Marisol was one of Marisol’s highest scoring plates of the evening right out of the shoot. It was comprised of a Heritage Farms Pork tenderloin, rubbed with Lusty Monk mustard, local honey, roasted garlic fresh rosemary and Dijon mustard; then served with a wasabi aioli,  a ginger-Pepsi red cabbage slaw, a peanut-sambal Puree,  and a swirl of Pepsi “Liquer”

 

Course 2 - Chef Mark Grohman and Team Meridian

Course 2 – Chef Mark Grohman and Team Meridian

Chef Mark Grohman and the team from Meridian offered COURSE 2 a Pepsi braised  Cheshire Farm pork butt, wrapped in Swiss chard and served with a, Potato- Peanut Gratin, Grilled Brocollini,  and Texas Pete Cha!-Pepsi Reduction

 

Course 3 - Chef Tim Thompson and Team Marisol

Course 3 – Chef Tim Thompson and Team Marisol

COURSE 3 went back the Chef Tim Thompson and team Marisol. the focus on the plate was a very successful peanut – panko crusted Veal Milanese with a Coffee-Bacon-Brown Sugar-Pepsi Veal Stock Reduction and a side of Dijon Garlic Mash potatoes, and Micro Greens dressed with a honey sherry vinegar and a whole grain mustard emulsion

 

Course 4 - Chef Mark Grohman and Team Meridian

Course 4 – Chef Mark Grohman and Team Meridian

COURSE 4 from Chef Mark Grohman and team Meridian cam as a Bacon Wrapped  roulade of veal stuffed with a clever shiitake and peanut Duxelle and served with a sweet potato apple puree, delicious caramelized onion Brussels sprouts,  and a blueberry Pepsi® reduction

And then the chefs wowed the crowd’s collective sweet tooth with  desserts….

 

Course 5 dessert from Chef Tim Thompson and Team Marisol

Course 5 dessert from Chef Tim Thompson and Team Marisol

In COURSE 5, team Marisol offered Pepsi Cheesecake, with a peanut graham cracker crust,  a side of salted caramel ice cream, and a Pepsi infused chocolate sauce

 

 

Course 6 - from Chef mark Grohman and Team Meridian

Course 6 – from Chef mark Grohman and Team Meridian

And finally in COURSE 6 every enjoyed a step back to their childhood – or perhaps their last camping trip – with Meridian’s take on the classic S’more… this time made with roasted peanuts, a Bruleed Pepsi Marshmallow, Dark Chocolate,  and hand crafted peanut brittle

If you are in the Winston-Salem or Greensboro area you should definitely make reservations at both Meridian and Marisol and see just what Chefs Mark Grohman and Tim Thompson and their talented teams do on a regular basis when they are not in the throws of competition.

For more info on Mark Grohman’s Meridian, visit  Meridianws.com, or LIKE them on Facebook by clicking here  Meridian Restaurant on Urbanspoon

For more info on Tim Thompson and Marisol, TheMarisol.com  or LIKE them on Facebook by clicking here

Marisol on Urbanspoon

Meanwhile – here are some backstage shots of Marisol and Meridian chefs at work enjoying North Carolina’s newest culinary sport of Competition Dining…

 

DSC_1056Chef Mark Grohman in the thick of things and then with his team, chefs Levi Harris and Vernon James Ealey

 

 

 

 

Tim Thompson

Finally got Chef Tim Thompson to  look up from peeling potatoes and give the camera a smile!

team marisol in action

           

Team Marisol in action during prep – Wayne Atkins in the back making the cheesecake, Tim Thompson center and Marvin Merida making strawberry flowers

all the May 27 chefsAll of the chefs  from semi final teams Marisol and Meridian after the battle with Pate Dawson – Southern Foods chef refs, Laurence Willard and Billy Seay, center and Chef Laura from The Elm Center, Painted Plate Catering

and now for the special offer for Fire in the City Tickets….

HEIDI BILLOTTO FOODAs A Thank You for reading this blog post by Charlotte Culinary Expert Heidi Billotto, we would like to offer you the unique opportunity to purchase discounted tickets to a dinner or dinners at North Carolina’s newest Culinary Sport

Competition Dining’s Fire in the City

Preliminary Dinners take place August 18 – September 3

Quarter Finals Semi Finals and Final Fire held September 8 – 29

All dinners will take place at Bonterra Restaurant on Worthington Ave. in Charlotte, but reservations must be made online

Competing chefs will be announced in early August – check this link for details – http://www.competitiondining.com/events/fire-in-the-city or follow Heidi on Facebook at Heidi Billotto or Heidi Billotto Cooks or on Twitter at @HeidiCooks or subscribe to this blog.

In the meantime, to receive $10 off the purchase of any preliminary round ticket, make your purchases before midnight on May 31 using the following links

Aug 18 – https://cityprelim1.eventbrite.com/?discount=HBcc

 Aug 19 – https://cityprelim2.eventbrite.com/?discount=HBcc

 Aug 20 – https://cityprelim3.eventbrite.com/?discount=HBcc

 Aug 25 – https://cityprelim4.eventbrite.com/?discount=HBcc

 Aug 26 – https://cityprelim5.eventbrite.com/?discount=HBcc

 Aug 27 – https://cityprelim6.eventbrite.com/?discount=HBcc

 Sep 2 – https://cityprelim7.eventbrite.com/?discount=HBcc

 Sep 3 – https://cityprelim8.eventbrite.com/?discount=HBcc

To make reservations for any of the Fire in the Triangle Competition  Dining battles in Raleigh visit, the Fire in the Triangle page of the Competition Dining website

To make reservations for any of Charlotte’s Fire in the City in Charlotte quarter finals, semi finals or Final Fire visit, the Fire in the City page of the Competition Dining website