Fire In The Triad Semifinal Brackets (as of 8/29/12)
|Please read my blog for a nightly recap of Fire in the Triad posts to stay in the loop. You can also follow me on twitter @niksnacks and the hashtag #CompDiningNC for live updates during each battle (dinner begins at 7pm). Please also follow Competition Dining on Facebook or the web. |
Fingers, toes, knives and forks were crossed around the Triad as the final preliminary battle between a Greensboro & Winston-Salem chef went down Tuesday night. Chef Taylor Brett of Bin 33 in Greensboro met up with Chef John Milner of Milner's in Winston-Salem. Meet both chefs below:
Chef Taylor Brett
Chef John Milner
There was electricity in the air during the first Fire in the Triad, but Tuesday night, the electricity was real and apparent. First, there were a few technical difficulties with the über-technologically advanced A/V system, but after all of that was taken care of, I noticed all of the famous faces in the room.
The night's judges were Anna Mae Hagewood of Anna Mae Southern Bread Company and Dianne Blancato of 123 Cuisine.
Every night, David Stansfield and Rick Stapleton of wholesale food distribution company Pate Dawson Foods--parent company of Southern Foods and William Mutton of Meat and Seafood Solutions, LLC grace us with their presence. The companies are responsible for providing all of the food for the competition.
Former colleagues of mine, Carla Kucinski and Carl Wilson represented sponsor Go Triad and my friend, Kristi Marion (on behalf of MyWinstonSalem.com and Forsyth Family Magazine), and Robert Johnson of Smith Street Diner joined in on the fun that is Competition Dining, as well.
After the litany of introductions, it was time to eat! The night's secret ingredient...
HEIRLOOM TOMATOES & SCUPPERNONG GRAPES
Four types of tomatoes were available to use and did you know that the scuppernong grape is North Carolina's official fruit? You learn something new every day! Now let me tell you about each course:
|Jalapeno-Citrus Carolina Shrimp, Cucumber Quick Pickle, Gold Tomato-Ginger Sorbet, Celery-Scallion Salad|
|Alderwood-Smoked Salt and Brown Sugar-Cured Pheasant Breast, Dried Fruit-Farro Salad, Scuppernong Reduction, Honey-Spiced Tomato Jam|
|Smoked, Roasted Ashley Farms Pheasant Breast, Tomato-Feta Bread Pudding, Carrot Puree, Juniper-Scuppernong Pheasant Jus|
|Tomato-Gravy Braised Leg of Lamb, Tri-Tomato Sweet Potato Old Mill of Guilford Grits, Tasso Crumble|
|Herb-Roasted Lamb Loin, Gold Potato-Goat Cheese Fondue, Pistachio-Mint Pesto, Tomato Tartar, Cherokee Purple Espagnole Sauce|
|Tomato-Green Onion Chevre Tart, Feta Gelato, Blackberry-Balsamic Reduction, Candied Mint|