2016 Battle of Champions for Got To Be NC Competition Dining #CompDiningNC
Gourmands from around North Carolina and beyond are invited to attend FIVE live dinner events Nov. 11 to 20 in Raleigh, savoring the full-service, six-course meals and serving as judges for the grande finale Battle Of Champions for the Got To Be NC Competition Dining series. Tickets to these interactive battles go on sale Monday, Oct. 3 at 7 p.m. at www.competitiondining.com and are guaranteed to sell out quickly.
The six chef teams competing in the Got to Be NC Competition Dining Series Battle of Champions each won their local series to earn a place in the championship. The bracket includes:
· Friday, Nov. 11 Dinner
o Team Egg Heads from Durham: Scott Schabot, Keith Calise and Tad Balio, Another Broken Egg Café chefs.
o 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.
· Saturday, Nov. 12 Dinner
o 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.
o 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.
· Sunday, Nov. 13 Dinner
o 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.
o Team Mirepoix from Raleigh: Franz Propst, executive chef at Peak City Grill & Bar in 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.
· Friday, Nov. 18 Dinner
o Nov. 11 winning team versus Nov. 12 winning team
· Sunday, Nov. 20 Grand Finale Dinner
o Nov. 13 winning team versus Nov. 18 winning team
Each of the Battle of Champions dinner events, just as at all dinners throughout the year-long series, includes two chef teams battling it out preparing three courses centered on a featured North Carolina ingredient that is revealed only an hour before they start cooking that day. Unlike any other cooking competition, attendees vote on each dish using their smart devices, and ultimately help determine who moves on to the next round and who goes home. New to the competition this year, 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.
All Battle of Champions events are held at NC State’s Dorothy & Roy Park Alumni Center located at 2450 Alumni Dr. in Raleigh, North Carolina.
Tickets for the Nov. 11, 12, 13 and 18 battles are $119 each, and tickets for the grand finale battle, Nov. 20, are $139 each. Learn more and buy tickets starting Monday, Oct. 3 at 7 p.m. at www.competitiondining.com/events/battle-of-champions.
The six chef teams competing in the Got to Be NC Competition Dining Series Battle of Champions each won their local series to earn a place in the championship. The bracket includes:
· Friday, Nov. 11 Dinner
o Team Egg Heads from Durham: Scott Schabot, Keith Calise and Tad Balio, Another Broken Egg Café chefs.
o 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.
· Saturday, Nov. 12 Dinner
o 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.
o 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.
· Sunday, Nov. 13 Dinner
o 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.
o Team Mirepoix from Raleigh: Franz Propst, executive chef at Peak City Grill & Bar in 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.
· Friday, Nov. 18 Dinner
o Nov. 11 winning team versus Nov. 12 winning team
· Sunday, Nov. 20 Grand Finale Dinner
o Nov. 13 winning team versus Nov. 18 winning team
Each of the Battle of Champions dinner events, just as at all dinners throughout the year-long series, includes two chef teams battling it out preparing three courses centered on a featured North Carolina ingredient that is revealed only an hour before they start cooking that day. Unlike any other cooking competition, attendees vote on each dish using their smart devices, and ultimately help determine who moves on to the next round and who goes home. New to the competition this year, 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.
All Battle of Champions events are held at NC State’s Dorothy & Roy Park Alumni Center located at 2450 Alumni Dr. in Raleigh, North Carolina.
Tickets for the Nov. 11, 12, 13 and 18 battles are $119 each, and tickets for the grand finale battle, Nov. 20, are $139 each. Learn more and buy tickets starting Monday, Oct. 3 at 7 p.m. at www.competitiondining.com/events/battle-of-champions.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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