North Carolina Chefs Showdown

Its a food and lovers’ dream dinner. The 2016 North Carolina Chefs Showdown.

Chefs showdown logoThis is the inaugural year of the NCRLA – the North Carolina Restaurant & Lodging Association’s North Carolina Chef Showdown and I can’t begin to tell you how excited I am to have played a part in putting it all together. The evening features 16 of North Carolina’s best chefs and pastry chefs as well as six of the Triangles most creative mixologists, all together at one venue at Raleigh’s 214 Martin Street/Market Hall for an ambulatory evening of sweet and savory food and drink as a part of the NCRLA 2016 Expo in Raleigh North Carolina.

The 2016 NCRLAExpo is predominantly for the culinary trade and hospitality industry and takes place in Raleigh Aug 29 and 30. The Chef Showdown event is for the trade with tickets now available to the public as well and I am telling you, no matter where you live in the Carolinas, this event will be worth the road trip.

The NCRLA 2016 Chef Showdown in this Monday night August 29; doors open at 6 pm.

You food-centric folk  are going to Eat This Up!!!

While it will be dinner and a ton of fun, its also a competition and to that end, I’ve rounded up a tremendous panel of judges all involved in the  industry, including Master Baker Lionel Vatinet of La Farm Bakery in Cary, Chef Clark Barlowe of Heirloom Restaurant in Charlotte; Chef Ryan Conklin of Rex Healthcare in Raleigh; Certified Master Chef Tony Seta of Butterball; Andrea Weigl, Food Editor from Raleigh’s The News & Observer; and Tim Parrish, Marketing Specialist at North Carolina Department of Agriculture and Consumer Services.

This awesome panel of judges will be charged with the task of naming several awards to be announced by our host for the evening, television personality Ken Smith of Raleigh’s WRAL, including recognition for one  dessert plate and one savory dish that make the best use of a North Carolina Grown, Raised, Caught or Made product, produce or protein; One dessert plate and one savory dish  offering the most creative presentation; and then of course the big overall award – the 2016 NCRLA Chef of the Year and the 2016 NCRLA Pastry chef of the year.

In addition there will also be a People’s Choice Awards for the best savory dish, the best dessert and the best craft cocktail  and there is  also an interactive Instagram contest to boot! It’s going to be an exciting evening for sure. The chefs are ready to roll, all that is missing is you!

Don’t Miss This Inaugural Event:

Get your tickets NOW for the Monday night 2016 NCRLA Chef Showdown event with just one click right here

Have I whet your palate? Need a bit of a push – well then, this will seal the deal.. let me tell you  who will be there cooking. You won’t believe that all this culinary talent will be in one room!

2016 chef showdown chefsThese chefs are cooking in this competition without any boundaries or parameters, serving guests and judges alike, with plates that best represent their personal style and what they do on a daily basis at their restaurants. Its going to be fabulous! 

From Charlotte, Luca Annunziata Passion8; Matthew Krenz The Asbury; Tom Marlow Mimosa Grill; Matt Tilman Gallery Restaurant; Ashley Bivens Boyd 300 East and Heritage food & drink; Jossie Perlmutter Block & Grinder – Langtree; #NoellGogg The Ballantyne Hotel & Lodge.

From Hendersonville, Jess Roque Never Blue

From Hickory Sam Stachon Highland Avenue

From the Triad: John Bobby A Noble Grille ,Richard Andrew Miller Graze Restaurant, #PabloDelValle Atelier on Trade,Jay Pierce The Marshall Free House

From the Triangle Chef Gerry Fong at the Dorothy and Roy Park Alumni Center at NC State University

John May Piedmont Restaurant and Christopher Scott James The Angus Barn.

Lionel Vatinet of La Farm Bakery, by Tamara LackeySo what’s dinner and dessert without a little bread and butter?  Guests with a passion for bread ( and who among us doesn’t have that)  will be delighted to know that the evening also includes a Bread Station compliments of the talented team at La Farm Bakery.

Heidi Billotto 2008

And did I mention there would be wine, beer and  craft cocktails, all compliments of these fine Triangel based mixologists: cheers to Alex Flynn, The Haymaker, Raleigh; Kyle Hankin, Fox Liquor Bar, Raleigh; Quentin Hill, The Carolina Inn, Chapel Hill; Drew Schenck, RallyPoint Sports Grill, Cary; Jarod Sneed, Tupelo Honey Cafe, Raleigh; and Tim VanBeek, The Washington Duke Inn, Durham

Cost for the evening is $125 per person. Tickets Available Here and I will see you there! #TellThemHeidiSentYou

When 2 Chefs are Better than 1: A Chefs Collaborative Dinner

chefchriscoleman-copyThe Asbury Restaurant located in the Dunhill Hotel in Uptown boasts a creatively crafted menu of Modern Southern cuisine. The underlying mantra of each meal and seasonal menu is to honor the past, celebrate the seasons and to keep looking forward. Under the direction of  Charlotte native Chef Chris Coleman, food and beverage director at The Dunhill and at the helm since The Asbury’s inception in 2014.

The restaurant now operates with what most would call a dream team of chefs. With Coleman, Chef Matthews Krenz, chef de cuisine and pastry chef Jossie Perlemutter are at the restaurants core. The trio heads a great culinary team of line cooks,  service staff and beverage aficionados who make a culinary concept that features  regional heirloom ingredients as well as specialty items grown by small, family farms throughout the region, work Chef Coleman searches out the best quality he can find—much of it coming from within the local region work, in spades.

Just after The Asbury’s first anniversary in 2015, Coleman thought it would be fun to reach out to farmers and friends and feature them at special monthly dinners, and so began The Asbury’s  Collaborative Series. After all what could be better than two great chefs working on one dinner together?

low country dinner prep“I’ve wanted to do this since I was first hired by The Dunhill, even before the Asbury concept became a reality,” Chris explained. “I’ve got a lot of friends in the industry and to plan a time that we can take a day and cook together, makes it fun. I love what I do on a daily basis, but bringing friends into the kitchen is  a great way to learn from each other,  share new techniques, and see what I do every day from another chef’s perspective.”

Each dinner in the series has a separate seasonal theme and  brings together chefs, food lovers, farmers, and artisan food makers together to celebrate the bounty of our state and region.

IIMG_8221 was delighted to attend the first Asbury collaborative dinner of 2016 with pooling the talents of The Asbury’s Chris Coleman and Executive Chef Ben Harris from Poogan’s Porch Restaurant in Charleston, SC.

It was a night of Lowcountry feasting and fun and even now as I write, I can still taste the nuances of every individual dish. I knew that any evening that started with Chris and Ben shucking oysters in the bar was going to be great and my hunch was not wrong. I’ve noted a couple of my favorite courses from that memorable Taste of the Low Country dinner below, and if you weren’t there, you be sad to know what you missed.

But just so that doesn’t happen again, you first must know about a similar opportunity TONIGHT you will not want to miss…all of the info you need to know to be a part of tonights  exciting beer -centric dinner is at the end of this post. Meantime here is just a taste  of the Lowcountry dinner and what you can anticipate from this wonderful chef’s Collaborative concept.

 

IMG_8228Back in March the dinner started with serve-yourself bright briny  local oysters  served on the half shell and no one was shy about helping themselves. Accoutrements included hot sauce, lemon and a fermented cabbage or sauerkraut mignonette of sorts that was to die for. Truth be told I could have bellied up to the oyster bar all evening,  and finished off the jar of sour cabbage and the remainder of the oysters all by my lonesome; but as the crowd was called into the dining room, I knew I didn’t want to miss the culinary adventures that waited ahead.

IMG_8240The First Course and the third plate were both tired and true Chris Coleman. To start a picnic plate  comprised of boiled farm eggs, pickled okra, Benton’s ham, chicken liver mousse, pimiento cheese, spiced nuts, and olives. A recent trip to Charleston inspired the platter shared at our table. Each little bit was in and of itself a wonderful way to begin the post oyster repast. Coleman’s second plate, the third course, was Hoppin’ John. It was simple and delicious, and I could have eaten bowlfuls. With a nod to the heirloom varieties of rice and beans

IMG_8238The second plate of the evening was Ben Harris’ She-Crab Soup with NC Roe, Sherry and Cultured Butter . This plate came with all of the soup’s core ingredients artistically arranged on the inside  rim of the bowl and then the warm rich broth was poured tableside.

A presentation like this seems to often leave the diner puzzled; questioning just how best to eat this veritable work of art in the bowl. At first we sipped the broth and took a small taste of each of the components – the row, the butter, the foam, but in the end, found the best way to enjoy this as it was intended was to stir the ingredients to blend the individual flavors into one. The result was nothing short of spectacular.  I must admit, I thought I had come to the place were I was over the presentation of a deconstructed plate, but this bowl of soup may have changed my mind.

It was a playful presentation allowing us to experience each of the components of the dish before they were rolled into one. With a simple stir each dinner guest turned sous chef  as we found ourselves compounding the flavors in the bowl. Whats fun for the chef is fun for the diner as well – gotta love  the opportunity for a bit of interactive dining.

IMG_8242Chef Harris also presented the fourth course, this one a bit more traditionally  presented  but full of fresh and refined flavors. Harris’ Shrimp and Grits was served with Jimmy red grits, house made tasso, an incredible Burnt Tomato, preserved lemon and benne. If you needed a reason to go to Charleston and see what Ben Harris is doing at Poogan’s Porch, this course might be it.

The dessert course brought out another talent from the Asbury kitchen as it will again tonight.  Whatever The Asbury’s Pastry Chef, Jossie Perlmutter creates is always a crowd pleasing sweet finish to the evening.

Tonight, Tuesday April 26 The Asbury’s Chef Chris Coleman invites Hickory’s Highland Avenue Chef Kyle McKnight and Durham’s Fullsteam Brewery for a night of Carolina feasting and fun. Chris and Kyle are just coming off two separate dinners served at the James Beard House in New York, so the stories these chefs have to tell should be worth the price of the admission alone. Add to that this incredible 5 course meal, each course paired with pour of Fullsteam and well, if you are not planning on being at The Asbury tonight then you will really be missing something! Its not too late to make a reservation…  Cost is $65  Reserve your seat now: http://bit.ly/SaveMySeatAtTheAsbury or call 704.342.1193

 

IIMG_8983 was fortunate to meet Chef Kyle McKnight from Highland Avenue in Hickory, NC just last month at his annual Kyle and Friends extravaganza.  Here we are with Chef Sam Stachon, formally of Kings Kitchen here in Charlotte and now baking up a storm in Hickory at Highland Ave.

Chef Kyle McKnight says a need for new sneakers landed him in a restaurant kitchen. As a teen, the Woodbridge, Virginia native needed money for a pair of Adidas and found work washing dishes in a local restaurant. The creative, high-energy atmosphere filled with camaraderie inspired McKnight to pursue a career as a chef.

A graduate of Johnson and Wales University, McKnight’s career led him through Europe, Charleston, Miami, St. John and Argentina. In 2012, McKnight was named Best Chef America for his commitment to the Slow Food movement and his advocacy of local farmers while at manna in Wilmington, N.C.
McKnight moved to Hickory, N.C. in 2013 to assume the role of Executive Chef on the opening team of Highland Avenue, the farm-to-table destination restaurant on the second floor of the beautifully renovated Hollar Hosiery Mill. His proud achievements include designing the kitchen, menu development and establishing the restaurant’s unique charcuterie program. Under his direction Highland Avenue has been named one of “The South’s Best Restaurants” by Southern Living.

Don’t miss the opportunity to meet Kyle tonight at The Asbury and see what he is cooking up with Charlotte’s own Chef Chris Coleman and Fullsteam Brewery’s Sean Lily Wilson. Sean is owner and Chief Executive Optimist of Fullsteam, a “plow to pint” brewery and tavern in Durham, NC.

Its going to be spectacular and it is after all, NC Beer Month, and I can’t think of a better way to celebrate! Hope to see you there.  Cost is $65  The link for reservations again is: http://bit.ly/SaveMySeatAtTheAsbury or call 704.342.1193