Recap: Got to Be NC Competition Dining Series

Happy 4th of July, everyone! While you're enjoying your cookouts and fireworks, I wanted to give you an update on the two fantastic chefs advancing to the Got to Be NC Competition Dining Series FINALS!!! The final battle is just around the corner, and unless you already have tickets, your chances of getting them are slim (but you can still get on the waiting list!) This is sure to be a tough battle. It's anyone's game. (Thanks to the folks at Competition Dining for the photos!)

Monday, June 29 

Matchup: Chef Michael Harkenreader of Undercurrent and Chef Dion Sprenkle of Chef Dion Sprenkle

Featured Ingredients: High Rock Farm Chestnut Flour and fresh Blackberries

Highest Scoring Dish: Roasted Marcho Farms Tenderloin of Veal, Braised Veal Cheek, Foy Farms Crispy Wild Mushrooms, Bacon-Infused Chestnut Flour Potato Crouquette, High Rock Farm Blackberry Gastrique (by Chef Dion Sprenkle) 

Outcome: Sprenkle heads to the finals!

Tuesday, June 30

Matchup: Chef David Nicoletta of Giannos and Chef Richard Miller of Graze 

Featured Ingredients: Goodnight Brothers Dry-Cured Ham and Barbee Farms Cantaloupe

Highest Scoring Dish: Goat Lady Dairy Chevre-Cloister Honey Cheesecake, Barbee Farms Cantaloupe Gelato, Candied Goodnight Brothers Dry-Cured Ham, Cantaloupe Confit, Strawberry Reduction (by Chef Richard Miller)

Outcome: Miller secures his spot in the finals for the second year in a row!

Both of these chefs have proven that they deserve to be in the finals. Their teams want this victory so badly. I can't wait to see the featured ingredients they're given to work with! I can already feel the heat in the kitchen.