|(left) Chef Gregory John, (right) Chef Jared Keiper|
*See Chef Gregory talk about his job and influences here.
*See Chef Jared talk about his humble beginnings and inspiration here.
Professional judges for the evening: Betty Morton, cooking instructor and cookbook author of Reynolds Wrap Foil commercial fame, Carl Wilson of the Short Orders column in the Greensboro News & Record and Chris Demm of Rock 92's show Two Guys Named Chris.
It's important to note that Competition Dining sponsors and the Office of State Fire Marshal want to remind you that the NUMBER ONE cause of home fires and burn injuries is cooking. The only way to prevent those things is to not make risotto, but to MAKE RESERVATIONS.
Tonight's secret ingredient(s): Grits from from Old Mill of Guilford AND Lusty Monk Mustard in Asheville.
In any competition, there are always rules. When multiple ingredients are presented, there are additional parameters. This time: Two courses MUST use grits AND mustard, one course can feature one or the other. Competition Dining reserves the right to change the rules at any time during the course of the competition, but to my knowledge, nothing major has been amended.
|Scoring rubric via Competition Dining app|
In the past, diners' scores were converted to a 100-point scale and whole percentages (with confusing decimals at the end) were presented at the end of each dinner. We just want to eat and not do math, right? Competition Dining feels the same way. The scoring rubric has not changed, but the percentage chart has. Each dish is scored on a scale from 0 to 30, with 30 being the highest. Each dish's cumulative points are presented at the end of the night.
Enough shop talk, let's talk about the food!
|Herb Roasted Quail Medallions, Old Mill of Guilford Pancetta Brie Grits, Marinated Pepper Salad, Fried Parsnip Tuiles, Lusty Monk Mustard Jus|
|I'm glad the lights were dim when this came to the table. It seemed more intimate this way|
|Pomegranate Lacquered Duck Breast, Roasted Jalapeno Grits, Spring Vegetables, Original Sin Broth|
|Bacon Wrapped Mustard Marinated Rabbit Loin, Panko Crusted Grit Cake, Herbed Polenta, Grilled Asparagus, Lusty Monk Mustard Beurre Blanc, Red Onion Jam|
|Heritage Farms Cocoa Crusted Pork Shoulder, Lobster Andouille Spoon
Bread, Burn In Hell Red Eye Gravy, White Truffle-Shiitake Bacon,|
|(left) Frangipane Almond Cake, Mascarpone Sweet Grits, Caramel Asian Pears (right) my personal dish|
|Old Mill of Guilford Molasses Bourbon Grit Cake, Fresh Berry Compote, Mascarpone Crema, Candied Bacon|
After each chef and their teams presented themselves, the scores were tallied and the thundering applause subsided, it was Chef Gregory John of Greensboro Country Club who prevailed over Chef Jared Keiper of The Tavern at Old Salem.
|A congratulatory handshake|
"Like" Nik Snacks on Facebook to stay tuned for nightly recaps of Fire in the Triad. 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 or the web.
Below: See Chef Gregory John make final remarks regarding last night's battle and his hopes for his next battle against Southern Roots' chef, Wes Patterson on June 3.