Fire in the City and the Got To Be NC Competition Dining Series Announce Chefs and Brackets
Charlotte, NC (August 21, 2013) – The Got To Be NC Competition Dining Series, Fire In the City, announces the participating chefs in the competition. The 15 competitive dinners will be hosted at Bonterra Dining & Wine Room at 1829 Cleveland Ave, Charlotte, NC; http://www.bonterradining.com/.
The series begins on September 3 and concludes on October 21. Chefs from across the Charlotte area were invited to apply for the competition. The final 16 contenders were announced today during the Media Day Kick Off Party hosted at The Olde Mecklenburg Brewery. The preliminary match-ups are listed below with each chef heading a team of three:
September 3: Rooster’s Wood-Fired Kitchen, Charlotte (Phil Barnes) vs. Fish Market Bar and Grill, Fort Mill (David Sullivan)
September 4: Gallery Restaurant at The Ballantyne Hotel, Charlotte (David Moore) vs. The Cowfish Sushi Burger Bar, Charlotte (David Lucarelli)
September 5: The Wooden Vine, Charlotte (Nicolas Daniels) vs. Carpe Diem Restaurant, Charlotte (Paul Ketterhagen)
September 9: The Peculiar Rabbit, Charlotte (Brent Martin) vs. Upstream, Charlotte (Tom Dyrness)
September 10: River’s Edge Bar & Grill, Charlotte (David Bettendorf) vs. E2 Emeril’s Eatery, Charlotte (Brian Mottola)
September 11: Mimosa Grill, Charlotte (Jon Fortes) vs. King’s Kitchen, Charlotte (Sam Stachon)
September 23: Passion8 Bistro, Fort Mill (Luca Annunziata) vs. Heist Brewery, Charlotte (Rob Masone)
September 24: Barrington’s, Charlotte (Bruce Moffett) vs. Cantina 1511, Charlotte (Vincent Giancarlo)
September 30: Battle between winner of September 3 and September 4
October 1: Battle between winner of September 5 and September 9
October 7: Battle between winner of September 10 and September 11
October 8: Battle between winner of September 23 and September 24 (quarterfinals)
October 14: Battle between winner of September 30 and October 1 (quarterfinals)
October 15: Battle between winner of October 7 and October 8 (semifinals)
October 21: Battle between winner of October 14 and October 15 (finals)
The Got To Be NC Competition Dining Series is part of a larger movement. Because we are all chefs, farmers, or diners, our 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.
HOW IT WORKS: Paying guests will savor 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” 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.
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. Tickets are on sale now at www.competitiondining.com.