This Week's Recap: Got to Be NC Competition Dining Series

The Got to Be NC Competition Dining Series is getting HOT. Two chefs are headed to the Semi-Final Battles and will face off on June 29. (Thanks to Grace Riddle and Heidi Billotto for the photos!) ICYMI:

Monday, June 15 (read all about it here!)

Matchup: Chef John Bobby (Noble’s Grille) and Chef Dion Sprenkle (Chef Dion Sprenkle) 

Featured Ingredients: The Specialty Farmer Rainbow Carrots and Green, Purple and Savoy Cabbage; and Windcrest Farms Organic Pattypan, Zephyr and Dunja Squash 

Highest Scoring Dish: Chocolate Pomegranate Cake, The Specialty Farmer Carrot Anglaise, Ran-Lew Dairy Iberico Bacon Iced Milk (by Chef Dion Sprenkle)

Outcome: Chef Sprenkle is victorious by less than 1 point! 

Tuesday, June 16: 

Matchup: Chef Michael Harkenreader (Undercurrent Restaurant) and Chef Christian Froelich (Hearth Restaurant at Sanders Ridge)

Featured Ingredients: NC Dayboat Yellowfin Tuna and Mahi-Mahi; and New Town Farm Yukon Gold, Purple Viking, and Red Thumb Potatoes

Highest Scoring Dish: Chef-made New Town Farm Potato Roll, Ginger-Kentuckyaki-Glazed NC Dayboat Mahi-Mahi, Little G Farms Bibb Lettuce, Pickled Red Onion, New Town Farm Potato Chips and Potato Salad, Green Onion Remoulade (by Chef Michael Harkenreader) 

Outcome: Harkenreader takes the win by less than 1 point!

These victories by less than 1 point can only mean one thing: these chefs are bringing their A-games to each and every battle. I've seen Chef Sprenkle win two so far, so he's definitely found his stride, but Chef Harkenreader is also on a very hot streak. Get your tickets here to see them compete on June 29!