This calendar year kicks off with a two-part Fire On The Rock competition. The first installment began this January in Asheville,NC and the second installment begins in Blowing Rock, NC in April.
Fire In The City in September and October.
Fire On The Dock: February/March
Fire In The Triad: May/June
Fire In The Triangle: July/August
Final Fire Championship Series: November
The entire state of North Carolina is about to be ON FIRE! Can I get a woot?!
And what's more--You can now download the FREE Competition Dining app from iTunes AND Google Play for Android. The app is for voting when you attend a dinner, purchasing tickets and up-to-date information about the competition.
Yes, dearest reader, YOU TOO can be a part of this experience by purchasing your tickets HERE.
Once again, I was able to join in on the fun that is Competition Dining and head to The Lioncrest at Biltmore for a six-course dinner courtesy of Chef Peter Pollay of Posana Cafe and Chef Adam Hayes of Red Stag Grill. I'm not familiar with Asheville or its food, but I am familiar with food and the impact Asheville has on the state of NC and the Southeast region. The first of the Fire On The Rock semifinal dinners started off with excitement and wonder: The secret ingredient(s): Mona Lisa Chocolate and Mountain Dew, courtesy of sponsor Pepsi Bottling Ventures.
| First course: Chocolate-Curry Sweet Potato Soup|
Tempura Shrimp Roll, Thai-Carrot Salad, Mt. Dew Ponzu
|Second Course: Fried “Chicken” and Grits |
Mt. Dew-Glazed Crispy Quail, White Chocolate-Truffle Grits
|Chocolate Ravioli |
Dark Chocolate Ravioli, Mt. Dew-braised Pork Belly, White Chocolate Parsnip Puree, Mt. Dew Pomegranate Gastrique
|Third course: Mt. Dew-Brined Coffee-Cocoa Rubbed Duck Breast|
Mt. Dew-Glazed Carrots, Bacon-Onion Jam Wonton with Dark Chocolate-Cilantro Chimichurri, Dark Chocolate Mole
In my opinion, the best part of the dish was the bacon-onion jam wonton. I want to make hundreds of these and serve them on Super Bowl Sunday, Monday and every day after. My duck was a little rare to my liking, but it was juicy, well-seasoned and the tiny bit of toasted sesame seeds gave me the nuttiness I needed to compensate for the missing mole. The glazed carrots were a lovely golden color that loved to soak up the fresh chimichurri.
|Fifth Course: Chocolate Cherry Dew|
Chocolate-Glazed Éclair, White Chocolate and Cherry Mousse, Lemoncello-Mt. Dew Gelee, Dark Chocolate Sauce
|Sixth Course: Milk and Cookies|
White Chocolate Shortbread Cookies, Ginger-Mt. Dew Ice Cream, White Chocolate Panna Cotta
After the chefs and their teams paraded around the dining room at the Lioncrest at Biltmore, the winner was revealed--Chef Adam Hayes of Red Stag Grill!
For photos, score breakdowns and more Competition Dining information, click HERE. Remember to "like" on Facebook and follow #CompDiningNC on Twitter. Don't forget to check out Official Blogger for Fire on the Rock, Johanna Kramer (aka Durhamfoodie) at JohannaKramer.com
And remember, it's Got To Be NC!