“Fire in the Triangle” is part of a statewide series of events taking place in Blowing Rock, Wilmington, Raleigh, and Greensboro as part of the “Got To Be NC” Competition Dining Series, which will continue through October 2012 and is managed and organized by the North Carolina Department of Agriculture, Southern Foods/Pate Dawson and Our State magazine. Paying guests will sample each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions hosted in the four regions of the state. Each evening, two chefs “battle” it out side-by-side in a single elimination, “Iron Chef”-style format. Without knowing whose food they are tasting, guests savor a six-course menu with three dishes from each chef, created around a “secret” ingredient. For almost all series, the secret ingredient will come from a North Carolina source. The ingredient is revealed to the chefs only an hour before they start cooking, and it must be used in each of their three courses. Diners, alongside culinary and guest judges, will rate each dish and determine who moves to the next round and who goes home. At stake in each series is a grand prize of $2,000 and a coveted “Red Chef Jacket.”
“We are extremely pleased to host the ‘Fire in the Triangle’ dining competition for the North Carolina Department of Agriculture, Southern Foods/Pate Dawson and Our State magazine,” said Ogan. “This competition is a great way to showcase the state’s culinary talent and offer a venue for chefs and diners to come together and celebrate North Carolina’s agricultural bounty in a fun, festive setting.”
NEW MEDIA CONTENT:
Rocky Top Hospitality’
Rocky Top Hospitality’
Competition Dining Series Twitter Page
- Tickets for dinners cost $49 excluding beverage, tax and tip. The semi-final and final ticket prices are $59.
- Semi-finals are the last two challenges before the final competition. Diners can attend as many dinners as they like. Tickets are on sale now at http://www.competitiondining.com.
ABOUT ROCKY TOP HOSPITALITY
Rocky Top Hospitality restaurants have consistently rated among the Triangle’s most popular local dining choices since its first restaurant opened in 1998. Six different restaurant concepts operate under the Rocky Top Hospitality name: The Twisted Fork Grill, Market & Bar, Draft Carolina Burgers & Beers, The Mash House Brewery & Chophouse, Tribeca Tavern with two locations in Cary and Raleigh, Rockwell’s American Grill & Bar, and Rocky Top Catering & Events, a thriving events facility and catering business. All Rocky Top restaurant menus provide items not found anywhere else, and focus on using local North Carolina beef, seafood, poultry, pork, dairy and organic produce. Pastas and desserts are made daily, in house by the chefs and never come out of a box. Rocky Top beef and pork have had no growth hormones, additives, antibiotics or chemical feed. Owner Dean Ogan is known for actively giving back to the community and was named the 2011 Restaurateur of the Year by the North Carolina Restaurant and Lodging Association (NCRLA). For more information, visit http://www.rockytophospitality.com.
MMI Public Relations