On 3:04 PM by Nikki @ NikSnacks in beef, blog, comfort food, community, dessert, dinner, Fire in the Triad, food, north carolina, slow food, Winston-Salem 5 comments
Vote Nik Snacks as BEST LOCAL TWITTER FEED TO FOLLOW AND "Like" me on Facebook
Read this 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 "like" Competition Dining on Facebook and on the web.
The FIFTH preliminary Fire in the Triad dinner took place Tuesday night, putting another Winston-Salem chef on top of the culinary world for a brief moment in time. Fire in the Triad veteran, Chef Mark Grohman of Meridian versus Chef Mack Parker of Diamondback Grill in Winston-Salem both rocked it out in the kitchen at The Empire Room in Downtown Greensboro. Meet the chefs below:
|(left) Mark Grohman, Meridian; (right) Mack Parker, Diamondback|
And it's time to talk about dinner. What's the featured ingredient? What's for dinner? Beef!
Certified Angus Beef, it's what's for dinner! The chefs were given top blade (also known as flat iron steak) and boneless chuck flap (kind of near the short ribs, but not really [I'm a cook, not a butcher, please don't judge me]) to use for our dining pleasure.
|Blade Steak Carpaccio, Pickled Golden Beet & Shallot Salad, Pink Peppercorn Aioli|
|Certified Angus Beef® Blackened Blade Steak Salad, Red & Yellow Heirloom Tomatoes, Grilled Crimini Mushrooms, Oven Roasted Radish, Double Berry Champagne Vinaigrette|
|Certified Angus Beef® Sirloin Chuck Flap Ragout, Grilled Oyster Mushrooms, Sweet Potato Mascarpone Pierogi, Balsamic Roasted Cipolinni Onions and Crispy Fried Sage|
|Sorry, it's not pretty, but I needed you to see this ragout.|
|Ponzu Marinated Grilled Certified Angus Beef® Chuck Flap Steak, Michigan Dried Cherry Black Quinoa Pilaf, Grilled Bok Choy, Sweet Ginger Demi Glace, Golden Beet Gaufrette|
|Red Wine & Coriander Braised Certified Angus Beef® Sirloin Chuck Flap, Carolina Bleu Cheese & Fennel Gratin, Black Garlic & White Truffle Butter|
|Certified Angus Beef® Chuck Flap & Calibot Chocolate Bread Pudding, Vanilla Bean Whipped Cream, Almond Brittle|
When the scores were being tallied and displayed for all to see, it was soon apparant that Chef Mark Grohman and his team were the winners of battle Certified Angus Beef. It's good to know we now have TWO Winston-Salem chefs in the running for Fire in the Triad semifinals. Will Chef Travis Myers of River Birch Lodge made it a trio? On May 29, we'll find out!
For a complete breakdown of the night's scores, dishes, and additional photos, please visit Competition Dining.
Stay tuned tomorrow to read about the winner of tonight's battle between Chef Timothy Bocholis of Bistro B in Kernersville and Chef Chris Russell of B. Christopher's in Burlington. The B's definitely have it!
- Nikki @ NikSnacks
- I'm an award-winning private chef who writes and talks about my life as a food writer, culinarian, podcast host, and food tour guide, I'm a classical French trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. I've worked as a researcher, an editorial assistant, reporter and guest blogger, catering chef, pastry chef, butcher, baker, and a biscuit-maker.