Battle Pork Butt Recap

logo

I’m now going into night three of “Got to be NC” Competition Dining and the fun, I have no doubt, is going to continue.

Last nights “Battle Pork Butt” was an exciting evening for both team Red Stag Grill and team Hobnob. The fans were in the crowd and when each team was announced my Host Jimmy Crippen at the beginning of the evening, they hooted and hollered their support. It was a great start to Battle Two of “Fire in the Triangle.”

Instead of going over and rehashing each dish, I thought I’d  showcase a series of pictures from throughout the evening to give you a feel for what Competition Dining is all about. Because if you haven’t had a chance to attend, It really is great fun.

First off, both teams fought hard and fought well; all the dishes served being drool worthy. Sadly of course, being a competition and all, only one team could win. So congratulations to Chef Adam Hayes and his team from Red Stag Grill for moving on to the semi-finals beginning next week. Chef Hayes will compete with Chef Peter Pollay from Posana Cafe next Tuesday, January 22nd. Who will move on to the finals? Get your tickets here.

Team Adam Hayes, Red Stag Grill (Hayes, middle)
Team Adam Hayes, Red Stag Grill (Hayes, middle)

The winning dish of the evening, with the highest weighted score of 79.18 was this incredible “Sweet Butt” from Chef Hayes. Chef, can you please make this for me again?

 “Sweet Butt” Slow Braised Pork Butt with Apples, Cinnamon, Brown Sugar and Vanilla, Strudel Cup, Walnut Butter, Caramel Sauce, Apple-Brandy Gastrique
“Sweet Butt” Slow Braised Pork Butt with Apples, Cinnamon, Brown Sugar and Vanilla, Strudel Cup, Walnut Butter, Caramel Sauce, Apple-Brandy Gastrique

Chef John Strauss and team Hobnob deserve a big round of applause for the delicious dishes they created, especially the first course, Sweet-Potato Roasted Pork Tomato-Poblano Soup with Chipotle-Cilantro Crème Fraiche, and Cracklins.

Chef John Strauss (midlle)
Team John Strauss, Hobnob. (Strauss, middle)
Sweet-Potato Roasted Pork, Tomato-Poblano Soup with Chipotle-Cilantro Crème Fraiche, and Cracklins, (Strauss)
Sweet-Potato Roasted Pork, Tomato-Poblano Soup with Chipotle-Cilantro Crème Fraiche, and Cracklins.

So much of what we see or visualize, whether attending an actual Competition Dining event or following the evening on twitter or Facebook, is not all that is going on. Staffing has to be in place, Chefs need to be working together to execute each dish in a timely fashion and someone has to keep this all in check. Here are a few pictures of the people that make it happen and what is going on behind the scene.

staff

The "God" in the kitchen, Chef Ref Lawrence. The man keeping everyone on time and on the ball.
The “God” in the kitchen, Chef Ref Lawrence. The man keeping everyone on time and on the ball.
Red Stag Grill plating Heritage Farms Pork Pate with Ashley Farms Rabbit Saddle Pickled Beet Salad, Cumberlin Sauce, and Fig Rosemary Mustard
Red Stag Grill plating Heritage Farms Pork Pate with Ashley Farms Rabbit Saddle Pickled Beet Salad, Cumberlin Sauce, and Fig Rosemary Mustard
Team Hobnob plating
Team Hobnob plating

Of course, while all this is happening in the kitchen, diners are enjoying a lovely dinner, chatting with friends, family and loved ones, and making new friends with the rest of the people at the table and surrounding them.

dining fun 3

family fun

Me and our table

table 7 3

table 7 2

To see all the Competition Dining photos from Battle Pork Butt, go here.

For the full “Battle Pork Butt” menu and scores, go here.

For tickets to Competition Dining, go here.

About Competition Dining: This unique 15-dinner competition dining experience will travel across five different regions of the state starting this week with “Fire in the Rock.” Each evening, two restaurants “battle” it out side by side in a single elimination, “Iron Chef”-style format. Each chef must create three courses, for a total of six plates, each using a “secret” North Carolina Ingredient.

The Sponsors: “The “Got To Be NC” Competition Dining Series is a brand new event sponsored by the North Carolina Department of AgricultureSouthern Foods/Pate Dawson,Crippen’s Country Inn & RestaurantOur State magazine and local partners in each region of the state. The goal of the series is to celebrate local North Carolina products and agriculture and to showcase the culinary ingenuity and talent across our state.

Advertisements

One thought on “Battle Pork Butt Recap

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s