The Competition Dining series will kick off it’s “Fire in the Triangle” events tonight and I thought since I, along with guest bloggers Matt Lardie and Gabrielle Kaasa will be recapping each event the day after, it would be nice to introduce you to the chefs who will be competing, the day of their battle.
The goal of the Competition Dining series is to showcase the incredible culinary talent found throughout the state and the abundance of agricultural bounty we have at our fingertips. It affords us an opportunity to present North Carolina as a dining destination and drive tourism to the South East.
Tune into the Competition Dining NC YouTube channel to watch host Jimmy Crippen annouce tonight’s chefs.
Tonight’s competitors bring together Shane Ingram of Four Square in Durham vs Adam Jones of The Twisted Fork in Raleigh. For a little insight into the minds of the chefs, I asked some of them to answer a few questions. Read what Chef Adam has to say below.
My cooking style is:Globally influenced Regional Cuisine.
My competitive advantage is: My crew. They are the hardest working group of people in the business and they represent the next crop of bright and talented chefs that will come out of North Carolina. There will be no lack of creativity or quality from our team.
My cooking style is: Southeastern US with a little bit of Mediterranean and Asian influence.
My competitive advantage is: The fact that I’ve been cooking in the Raleigh area for most of my professional career. I’m familiar with NC ingredients so there shouldn’t be too many surprises that I can’t handle in terms of secret ingredients.
A Q & A with Chef Adam Jones:
Me: With the competition dining series focusing on NC products, how do you as a chef incorporate local ingredients onto your menu?
Adam: We use a lot of NC products on our menus and with features. We utilize everything from fryer oil, to locally crafted beers! We are in constant search for seasonal, local produce, seafood, & pork. Our use of local products is a vital part of The Twisted Fork!
Me: How Important is sourcing locally for your restaurant to you?
Adam: Like I said before, it is vital to our restaurant. Being a native North Carolinian, I am extremely proud of the quality and diversity of the products that come from my home state! You cannot find better seafood, produce, dairy and cheeses, and especially PORK anywhere!
Me: As for the secret ingredient, what are you most hoping for?
Adam: BACON….need I say more?
Me: Least hoping for?
Adam: Chicken……it’s boring!
Me: How have you prepped yourself and your two helpers for this event?
Adam: We are all very busy with our day to day, so probably the best coaching that I’ve given them is, telling them to relax, and to find their inspiration! I’ve prepped myself by having conversations with the people that have had the most impact on me professionally. Picking their brains for the subtle details.
Me: Do you have a strategy for winning over your opponent?
Me: What do you think it takes to win?
Adam: The ability to think outside of the box you are stuck in on a day to day basis. You have to bring everything you have learned and practiced throuout the course of you career and apply it into 3 dishes!
Me: Aside from winning, of course, what are you looking to walk away from this experience with?
Adam: I am looking for the comraderey that I have come to know from the chaffing community. I have never met most of the competitors in this competition and am looking to come out of this with new people to bounce ideas of off!
Triangle location for all dinners: 1705 Prime Catering and Events, the premier private event space for Rocky Top Catering at 1705 East Millbrook Road, Raleigh, NC 27609; http://www.rockytopcatering.com/our-venue/1705prime.php
THE SERIES IS SOLD OUT EXCEPT FOR THE DATES OF: July 10, July 17, July 23, July 24, and these seats are going FAST. To purchase tickets and for more information about the Competition Dining series throughout the state head over to www.competitiondining.com.
Check back daily for Chef Bio’s, winning recipes, and daily recaps.