North Carolina’s ultimate chef showdown is coming up as the Got to Be NC Competition Dining Series gets set to meet for their final statewide competition.
The six winning chef teams from each local single-elimination tournament will now compete in Raleigh at the Battle of Champions.
Tickets go on sale October 3 at 7:00 p.m.
“This year’s Battle of Champions is certain to bring dynamic competition and delicious food throughout the five dinner events,” said Jimmy Crippen, Competition Dining Series founder and host. “The level of culinary talent and exceptional creativity in each of our 2016 local series blew us away and we can’t wait to see what these skilled chef teams serve up in the annual championship. Foodies won’t want to miss this ultimate culinary showdown.”
The six teams competing are:
- Team Egg Heads from Durham: Scott Schabot, Keith Calise and Tad Balio, Another Broken Egg Café
- Team Sedgefield Culinary Crushers from Greensboro: James R. Patterson III, Sedgefield Country Club, executive chef; Isaac Spencer, Sedgefield Country Club chef; and Tim Alston Sedgefield Country Club lead cook.
- Team Ceviche’s from Wilmington: Sam Cahoon, executive chef of Ceviche’s in Wrightsville Beach; and Edson Juarez and Eric Smith, sous chefs at Ceviche’s.
- Team Vidalia Boom from Winston-Salem: Sam Ratchford, co-owner and executive chef at Vidalia Restaurant in Boone; Julius Kalman, Vidalia Restaurant co-owner; and Jason Walsh, Vidalia Restaurant chef.
- Team Radical Range Riders from Charlotte: Adam Reed, owner and chef at Sante' of Matthews in Matthews; Terra Ciotta, culinary instructor and chef at Artisan Restaurant in Charlotte; and Jess Cochran, culinary instructor at Central Piedmont Community College in Charlotte.
- Team Mirepoix from Raleigh: Franz Propst, executive chef at Peak City Grill & Barin Apex; Ryan Summers, chef at Chef's Palette Restaurant and Bar in Cary; and Tom Halik, chef and proprietor at Main Street Grille Café & Bakery in Wake Forest.
In each round a featured North Carolina ingredient is revealed one hour before the team begins cooking for the day. The culinary talent must then prepare three-courses centered around that one ingredient.
All Battle of Champions events will be held at NC State’s Dorothy & Roy Park Alumni Center, 2450 Alumni Dr. in Raleigh, North Carolina.
One of the most unique things about the competition dining series is the public can purchase tickets and participate. Once you are present you serve as a judge while enjoying a six-course meal prepared by some of the best chefs in the state.
For more information and to purchase tickets: Got to Be NC Competition Dining Battle of Champions