Tuesday, May 31, 2016

Got To Be NC Competition Dining: GSO Edition

Fresh off an exciting round of battles in Winston-Salem, the Got To Be NC Competition Dining Series is heading to Greensboro! (ICYMI, you can read my recap of the Winston finale here!) This is one of the most incredible food events in North Carolina, so if you live in the Triad, you're going to want to get tickets to the Greensboro battles before they sell out - trust me, they will go fast. Get them here!

Check out the official press release below. I look forward to seeing y'all there!


Local Chef Team Wins the Got to Be NC Competition Dining Series’ Winston-Salem Tournament as Upcoming Greensboro Series Chefs are Unveiled for June 20, 21 and 23 Dinner Events

The Got to Be NC Competition Dining Series, a single-elimination tournament highlighting the best of the state’s food, agriculture and culinary talent, crowns a winning team for its Winston-Salem series. Team Vidalia Boom, made up of three chefs from Vidalia Restaurant in Boone, brought home the title. Next up, the competition will host a second Triad series, this time moving to Greensboro with three interactive battles June 20, 21 and 23. These events will pit another four highly competitive chef teams against each other for the dinner battles, which will be held at The Empire Room. Tickets are available now at www.competitiondining.com/events/greensboro.

The upcoming Greensboro bracket includes:

Monday, June 20 Dinner
o   Team Wiley PickleWeasles from Greensboro: Michael Harkenreader, Undercurrent Restaurant chef de cuisine; and Noah Sheets and Chris Rosato, Undercurrent Restaurant chefs.

o   Team Hobnob from Brevard: Matthew Montandon, Hobnob at The Cradle of Forestry executive chef; Donald Francis Meints, Hobnob chef and owner; and Jadedyn Whittemore, Hobnob chef.

Tuesday, June 21 Dinner
o   Team The Natives from Swannanoa: Eden Roorda, Native Kitchen & Social Pub executive chef; Todd Ritter, executive chef of Bella Torte Bistro and Bakery in Lenoir; and Sam Beasley, Native Kitchen & Social Pub chef.

o   Team Sedgefield Culinary Crushers from Greensboro: James R. Patterson III, Sedgefield Country Club executive chef; Isaac Spencer, Sedgefield Country Club chef; and Tim Alston Sedgefield Country Club lead cook.

Thursday, June 23 Dinner
o   June 20 winning team versus June 21 winning team

“We’re thrilled for the Got to Be NC Competition Dining Series to return to Greensboro this year, said Jimmy Crippen, Competition Dining Series founder and host. “This local series is sure to impress foodies from around the Triad and we can’t wait to see what these four talented chef teams whip up in the kitchen. If you missed out on our Winston-Salem events, you’ll definitely want to make sure to reserve a seat at one of these three dinner battles before tickets sell out.”

Every Got to Be NC Competition Dining Series dinner event includes two chef teams battling it out, each preparing three courses centered on a featured North Carolina ingredient that is revealed before they start cooking that day. Ticketed guests get in on the action, savoring a full-service, six-course meal without knowing which chef prepared which plate. Unlike any other cooking competition, attendees vote on each dish using a free app, and ultimately help determine who moves on to the next round and who goes home. New to the competition this year, the creation of All-Star Dream Teams allows chefs from different restaurants to partner together for the three-person teams, upping the potential caliber and creating a more fun and competitive atmosphere for all.

The 2016 Got to Be NC Competition Dining Series schedule includes a total of eight local tournaments across the state, each made up of four chef teams vying for the local title. The touring competition includes dual brackets in both Raleigh and Charlotte, and one tournament in each of Durham, Winston-Salem, Greensboro and Wilmington. It all culminates in October with the Battle of Champions to name a statewide victor.

To earn their spot in the annual championship later this year, Winston-Salem’s champion Team Vidalia Boom had to defeat Team Miller Time, made up of three chefs from Graze Restaurant, Twin City Quarter and O’Callahan’s Publick House. The event pitted the chefs against each other with two featured ingredients, Joyce Farms white pheasant and Harrell Hill Farms sorghum molasses. Team Vidalia Boom chefs Sam Ratchford, Julius Kalman and Jason Walsh served up the highest scoring dish of the night with the fifth course, which included Harrell Hill Farms sorghum chocolate cake, chocolate buttercream, sorghum nectarine ice cream, blueberry coulis, sorghum caramel and alderwood smoked Joyce Farms crispy pheasant skin. (See complete scores and dishes here.)

“As a returning competitor who has made it to a local finale before, it feels amazing to finally clutch a Competition Dining Series title,” said Chef Ratchford. “The other team put on a great battle and I wouldn’t have come out on top without my creative and talented teammates. We’re looking forward to sharing our food in such a fun setting again at the statewide championship later this year!”

As part of the Winston-Series series winnings, the team took home $2,000 in cash and prizes, and each member received a handcrafted knife by Ironman Forge, an autographed cookbook by master French baker Lionel Vatinet of La Farm Bakery, the coveted “Red Chef Jacket” provided by ALSCO and a spot to compete in the annual Battle of Champions.

The Got to Be NC Competition Dining Series will remain in the Triad with Greensboro-based battles. All Greensboro events are held atThe Empire Room located at 203 South Elm St. downtown. Tickets for the June 20 and 21 battles are $59 each, and tickets for the local finale battle, June 23, are $69 each. Reservations are open now at http://www.competitiondining.com/events/greensboro.

About The Got to Be NC Competition Dining Series
The Got to Be NC Competition Dining Series is sponsored by the NC Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, Certified Angus Beef®, Freshness from North Carolina Waters, Joyce Farms, Goodnight Brothers, Pepsi Bottling Ventures, ALSCO, Swisher Hygiene and local and regional partners throughout the state. The goal of the series is to celebrate North Carolina products and agriculture, and to showcase the culinary ingenuity and talent across the state. For more information, visitwww.competitiondining.com or get in on the conversation at www.facebook.com/competitiondining and @CompDiningNC on Twitteror Instagram.


Friday, May 27, 2016

Got To Be NC Competition Dining: Battle Pheasant & Molasses

If you haven't been to a "Got To Be NC Competition Dining" battle yet, perhaps my recap of last night's finale will sell you on it. I am so proud of this program - North Carolina is flush with great restaurants and brilliant chefs. Competition Dining celebrates that, and all the fabulous produce, dairy and meat we have in our great state! Last night, tensions were high, as the final two Winston-Salem competing teams battled it out. Team Miller Time (from Graze in Winston-Salem) featured Richard Miller, last year's champ, and Team Vidalia Boom (from Vidalia in Boone) had Sam Ratchford, a longtime competitor who was never quite able to pull out the win. You could tell both teams wanted the victory, but only one was lucky enough to walk away with the title of "Champion."
Excited to be here!!
The Benton Convention Center is always a great location for the Winston-Salem battles. La Farm Bakery in Cary was kind enough to provide the bread for this dinner, and let me tell you - their White Chocolate Baguette is about the most fantastic thing I've ever tasted. Well worth the drive to Cary for one (or seven.) I got to reconnect with my food industry friends, and met some really wonderful people (including the owners of JD's Market and Deli in Statesville!)

Now for the most exciting part of the night. And the secret ingredient is...
It's not often that I get to enjoy Pheasant (let alone see it on menus in the Triad!) so I was very eager to see what they had in store for us. When the secret ingredient is a protein, the chefs have to think of new and creative ways to present it to us. Special thanks to Joyce Farms for their Heritage White Pheasant and Harrill Hill Farms for their Sorghum Syrup Molasses!

Course #1: Smoked Joyce Farms Pheasant Confit; HHF Sorghum Cider Vinegar BBQ Sauce; Wheatberry Corn Pone Cakes; Tobacco Onion Rings and Dill Flash Pickles

My first bite of pheasant was reminiscent of Eastern NC BBQ, something very near and dear to my heart. The vinegary sauce was made slightly sweet with a hint of sorghum, and the sweetness was echoed in the corn cake, which also served as a bed for that beautiful mound of pheasant confit. You can put dill pickles and fried onion rings on anything and I will be a happy girl, and both the tartness of the pickle and crunch of the onion ring were perfect accouterments to the dish. I was also pleasantly surprised with the drizzle of pesto! Off to a nice start!

Photo Courtesy Bolt PR
Course #2: JF Pheasant Confit; Sausage, Pheasant Liver & Cheddar Grits; Red Pepper Cucumber Relish; HHF Sorghum Juniper Berry Gravy; Mascarpone Cornbread; Charred Sorghum Vidalia Onion Petals

The flavor balance in this dish was fabulous. The sweetness of the grits matched the sweet creaminess of the cornbread (all cornbread should have mascarpone, by the way.) The umami flavor in the gravy made this dish extra rich, though it was more like a broth, or an au jus. The pheasant was extremely tender, and I appreciated the acid in the relish, too. This is soul food at it's finest, y'all. Serve me up another bowl.


Course #3: Southern Fried JF Pheasant & Waffles; Asiago Pimento Cheese & Cherrywood Bacon Gravy; HHF Sorghum & Bacon Vinaigrette-Dressed Pea Tendrils 

Ah, the chicken and waffles craze. I'm into it, big time (have y'all been to Dame's?) Pheasant and Waffles seemed like an obvious pairing, and I was impressed with how well the pheasant was cooked underneath that crunchy, crispy crust. The fluffy waffle was lovely, of course. The gravy was super decadent - a little went a long way. I could have used a bit more of the sorghum & bacon vinaigrette drizzle to cut through some of that richness. That pop of green from the pea tendril was so small, but actually brightened the dish! At this point, some of my table mates asked "how many more courses are there?" When I replied that we were halfway through, their eyes widened. Rule #1 of competition dining is to have fun, but rule #2 is to pace yourself!


Course #4: HHF Sorghum Lacquered JF Pheasant Breast; Black Lentil Country Ham Hoppin' John; Cabbage Kohlrabi Sorghum Kimchee; White Sweet Potato, Coconut, Sorghum Puree; Sorghum Nectarine Ponzu; Pheasant Cracklin'; Green Onion


This dish was my favorite (so far.) I was really digging the Asian influences, a nice change up from the Southern flavors seen in the first 3 courses. The pheasant was perfectly moist (how in the world did they manage that for 120 diners?!) I could go on for DAYS about how glorious and luxurious that white sweet potato/coconut/sorghum puree was. It was my first foodgasm of the night. And a perfect balance to the savory sorghum/nectarine ponzu. The kimchee was definitely spicy (yay for me!) and the scallions and pheasant cracklins totally rounded out the dish. It had all the necessary components: heat, sweet, crunch, sour, umami. A++.



Course #5:  HHF Sorghum Chocolate Cake; Chocolate Buttercream; Sorghum Nectarine Ice Cream; Blueberry Coulis; Sorghum Caramel; Alderwood Smoked JF Crispy Pheasant Skin

I thought I had found my favorite dish of the night until I dove into this dessert. Granted, I have a sweet tooth, but there were audible moans from everyone at my table, and I even broke into a round of applause. I really couldn't control my reaction to this - it was unbelievable - the best Competition Dining dessert I've ever had. I'm not a chocolate fan, but this wasn't too dark, and the crumb was light and moist. The buttercream was wonderful. The sorghum caramel has ruined regular caramel for me. The sorghum nectarine ice cream reminded me that real ice cream is the best thing in the world. The citrus in the ice cream went well with the chocolate - a flavor pairing I typically do not care for. The crispy pheasant skin was the perfect addition to this salty/sweet dessert. I almost scraped the enamel off the plate, trying to get every last bite.

Course #6: HHF Sorghum Chocolate Fudge Cake; Sorghum Ran-Lew Dairy Buttermilk Ice Cream; Outer Banks Sea Salt Honey Brittle; Blueberry Sorghum Reduction; White Chocolate; Marcona Almonds, Sorghum Chantilly


Photo Courtesy Bolt PR
The last two dishes were SO similar, which may or may not have been a good thing. It was very easy to compare the dishes and decide which chocolate cake was better; which ice cream was better; which fruit sauce was better, and course #5 just had slightly better everything. This fudge cake was too dense for me (I even had to use a knife to get through it!) and the blueberry sorghum reduction was a bit too sour, making me pucker. I adored the crunchy sea salt honey brittle and the velvety buttermilk ice cream, but the plate just didn't quite match the awesomeness of course #5.

The votes were in, the ballots were cast, and by a mere 2 points, Vidalia Boom edged out Miller Time for the win! Not to play favorites, but I admit I was secretly pulling for my hometown restaurant and friend Chef Richard Miller, but I have dined at Vidalia in Boone, and they certainly know what they're doing in the kitchen. Congratulations to everyone who competed, and I can't wait to see what the Greensboro battles have in store for us! See you at the next one!

Thursday, May 19, 2016

Got To Be NC Competition Dining

Are y'all ready to light the fire? I am SO excited for Got To Be NC Competition Dining to be starting up - the most exciting food event of the year is just right around the corner!! 

I'll be recapping the battles for you here, so you won't miss out on all the excitement. And I can't wait to be at the final battle for the Winston-Salem bracket on May 23! Who wants to go with me?! Keep reading for info about each battle and get your tickets before they're all gone! All Winston-Salem events are held at the Benton Convention Center located at 301 W. 5th St. Tickets for the May 22 and 23 battles are $59 each, and tickets for the local finale battle, May 25, are $69 each. Reservations open now at: http://www.competitiondining.com/events/winston-salem




The Winston-Salem bracket includes:

  May 22 Dinner


- Team Miller Time from Winston-Salem: Richard Miller, Graze Restaurant chef de cuisine and 2015 Competition Dining Series' Triad champion; Kevin Woods, Twin City Quarter executive chef; and Tim Gallione, executive chef at O'Callahan's Publick House in Mocksville.

- Team Phoenix Brevard from Brevard: Miles Hogsed, The Phoenix executive chef; and Shawn Winbush and Jadedyn Whittemore, The Phoenix chefs







.






   













May 23 Dinner 

- Team Vidalia Boom from Boone: Sam Ratchford, Vidalia Restaurant co-owner and executive chef; Julius Kalman, Vidalia Restaurant co-owner; and Jason Walsh, Vidalia Restaurant chef. 

-Team Los Tres Jefes from Kernersville: Timothy Bocholis, Bistro B Signature Dining & Wine Bar chef; Mitchell Nicks, Cane Ventures Rum Company founding partner; and Competition Dining veteran Dion Sprenkle, owner and executive chef at Chef Dion Sprenkle Restaurant and Catering in Lexington. 


May 25 Dinner 

-  May 22  winning team versus May 23 winning team 

Monday, May 9, 2016

Jujube

I had some pretty incredible meals during my 4 years in Chapel Hill. While not 5-star dining, Elmo's and Med Deli will always be favorites, but I've definitely found a new one to add to that list. Jujube opened in 2005, during my first year on the Hill, but it wasn't until 11 years later that I had the good fortune of dining there. It's modern Asian fusion. It's inventive and whimsical. It's outstanding.

The side patio is covered, making it a fabulous option for dining al fresco. Service is prompt and professional, and I was particularly impressed with how well they took care of our party of 11. The cocktail list is extensive - I wanted to sample every single one - but I chose the Xi, a Snow Maiden sake base with St. Germaine, Cucumber and Thai Basil. It was too easy to sip.

You'd be wise to order all of the small plates - dumplings included. Both the BBQ Pork Belly steamed dumplings and the Pork and Shrimp fried variety are impossible to stop with just one. Both have a wonderful exterior as well as a flavorful meat filling, not to mention the umami-forward soy sauce that comes alongside. The star small plate, however, is the Crispy Beef Short Rib and Goat Cheese Wontons. Rich, unctuous meat filling is surrounded by a perfectly crisp wonton, and topped with smooth goat cheese. This is a bite of heaven.
Short Rib and Goat Cheese Wonton - you may not be the prettiest but you are the tastiest.
Duck Breast, Confit Taro Tots, Heavenly Salad
If you wanted to load up on small plates and cocktails, you would be fine. However, the entrees are delicious and so well-executed that you need to save some room. The skin on the Roasted Duck Breast is just slightly crispy, with a hint of orange flavor. It's cooked perfectly. Duck Confit Taro Tots are what sold me on ordering this dish, but the surprise star was the Beet-Kale-Mushroom-Chinese Bacon salad. This is quite possibly the best salad I've ever had. Each ingredient had a purpose for being on the plate and the dish came together beautifully.

Branzino!

I'm a huge Pad Thai fan, so I was excited to try Jujube's rendition. Shrimp, Bean Sprouts, Egg, Scallions, Peanuts - all the usual suspects are here, but the notable amount of fish sauce is what stood out. I was about to dive in for more rice noodles when I spotted a beautiful whole Branzino on the plate next to me. I've never had a whole fish like this before, and I don't know that I'll find one better. The crispy skin, white meat and spicy black bean sauce is spectacular. I even dove in for a fish eye - a first for me! (Side note - I didn't dive in for the other one.) Branzino is a frequent special at Jujube, so if you're lucky enough to be there when it's offered, do yourself a favor and order it.

Whatever you do, it's imperative that you get dessert. Everything sounds fabulous, but the Brown Butter Pot de Creme may alter you. The rich custard is just sweet enough, but the dollop of tangy sour cream and liberal amount of beautiful black lava salt flaked across the top balance the flavors perfectly. You will be scraping the dish for every last bite. It's seriously to die for. I'll never question the use of sour cream in lieu of whipped cream as a topping again. This is one of the best restaurant desserts I've ever had.

My palate and stomach couldn't have been happier after my meal at Jujube. Chapel Hill is filled to the brim with yummy spots, but I can't recommend this restaurant enough. I now have another excuse to visit the most glorious place on Earth.

Monday, May 2, 2016

The Honey Pot

The Honey Pot in Winston-Salem has quickly made a name and reputation for itself. The fact that it's Tate's sister restaurant got people initially intrigued, but the high quality food, frequent menu rotations and professional service keep people coming back. It's quickly becoming one of my favorites in downtown Winston. I celebrated one my favorite food blogger friends' birthdays there recently, and it was a great birthday surprise to find out wine is half off on the night we were there (Wednesday)! Their wine list is extensive, some might say overwhelming. Just ask the server to lead you in the right direction.

With friends and the birthday girl! (NikSnacks!)
If something on the menu catches your eye, you should probably order it that night - the menu changes every 6 weeks! I have dined here on 2 other occasions and it's true - they may keep one or two favorites but otherwise, it's a brand spanking new menu. If you're hungry, the best option is to go for the Four Course Chef's Tasting menu. You won't be disappointed. Spring Pea Soup is a perfect appetizer for spring. A bowl of pea shoots and lemon arrives, and a petite kettle of light green soup is poured atop. The soup isn't too thick or too earthy, a really nice balance of flavors. The pea shoots add nice texture.

Grilled Sweetbreads + Fried Green Tomato
Sweetbreads are one of those fun ingredients that chefs are getting creative with these days. You can find them fried a la General Tso's at Spring House, and at Honey Pot, they are grilled. Add a little kimchi for tartness and heat, a fried green tomato and Alabama white sauce and you have a beautiful dish. Don't be intimidated by sweetbreads and other offal! When cooked properly and paired with yummy accouterments, they are delicious. Green Chickpea Hummus is garden green, and fairly earthy, especially considering it's topped with greens. The texture is thinner than hummus, and I didn't get any notes of chickpea or tahini. Steelhead roe and sour cream (?) are also on top, and grilled crostini is served for spreading.


Green Chickpea Hummus

Thai Pork Sausage
My eye went directly to the Thai Pork Sausage, and when our server said it was the best dish she's had in her 6 months there, I jumped all over it. The sausage is incredible. Obviously housemade. The texture was silky smooth, and the flavor was not like your normal breakfast or Italian sausage - this blows those out of the water. A Green Papaya salad (called som tam) is vinegary and magical, and the dish is sprinkled with crispy shallots and rice powder. Our server was right. This dish is spectacular.

Carolina Catfish is pan-fried and topped with a green curry paste - this is exactly how I like my curry. Not cream-based, but super concentrated so I get all that spicy flavor. The fish is cooked perfectly and served atop Quinoa Fried Rice - how creative! I can't wait to try and replicate that at home, but I'll go a little more light-handed on the sesame oil. Turnips are also plated, which I thought was a bit random, but they were nicely roasted and sweet.

Catfish with Green Curry and Quinoa Fried Rice
I stole a bite of my friend's Tuna with Avocado-Cilantro Puree and Jerk Sauce. I could wax poetic about that avocado-cilantro puree. It might have been the best morsel we had all night (up until that point). I would eat it off anything. If I can get back to HP in the next few weeks, I'll be all over that dish.

Pound Cake dreams 
All meals should end in dessert, especially on a birthday, so naturally we ordered two. I was excited by the description of the Curry and Tamarind Cinnamon Sugar Donut Holes with Apricot Jam, and the flavors didn't disappoint. They are served warm and hit so many different spice notes on your palate. I thought I had found the long lost love of my life until I took a bite of the Vanilla Pound Cake with Strawberry Gel and Black Pepper Whipped Cream. And then I took another. And then I nearly bit my friend's hand trying to get another bite. Let me be clear: I'm not a pound cake gal. I want a light and fluffy cake covered in obscene amounts of icing. But this pound cake, y'all. Super dense. Incredibly moist. Excellent crumb. This is the only type of pound cake I want in my life. I think I'm in love.



Curry and Tamarind Donuts

So if you haven't been to Honey Pot, you should go - post or pre-Tate's, of course. And at Tate's, get the Eternal Flame (strawberry jalapeño-infused tequila with ginger beer!!) You'll have a wonderful evening.

Got to Be NC Competition Dining Series: Winston-Salem

I'm so excited for the Got to Be NC Competition Dining Series, coming to Winston-Salem at the end of the month! If you've been to a battle before, you know how entertaining and fun they are, and especially how incredible all the food is. But there's a twist this year: the competitors aren't limited to the Dash - they'll be coming from all across the state! And they get to pick their own teams! You better believe these talented chefs have carefully and strategically selected other all-stars to team up with.

If you're a foodie, this event is for you. Not only will you be able to mingle and rub elbows with other foodies in town, you'll get some pretty delicious dishes, and have a team to root for throughout the entire competition! Check out the official press release below for more information, and don't delay in getting your tickets - they certainly will go fast! See you there!


Statewide Culinary Tournament Returns with Local Dinner Events May 22, 23 and 25

Winston-Salem, North Carolina – The Got to Be NC Competition Dining Series, a single-elimination tournament highlighting the best of the state’s food, agriculture and culinary talent, will host a local series in Winston-Salem with three interactive battles May 22, 23 and 25. It will pit four highly competitive chef teams against each other for the dinner events, which will be held at the Benton Convention Center. Tickets are available now at www.competitiondining.com/events/winston-salem and are expected to sell out quickly.

Every Got to Be NC Competition Dining Series dinner event includes two chef teams battling it out, each preparing three courses centered on a featured North Carolina ingredient that is revealed only an hour before they start cooking that day. Ticketed guests get in on the action, savoring a full-service, six-course meal without knowing which chef prepared which plate. Unlike any other cooking competition, attendees vote on each dish using a free app, and ultimately help determine who moves on to the next round and who goes home. New to the competition this year, the creation of All-Star Dream Teams allows chefs from different restaurants to partner together for the three-person teams, upping the potential caliber and creating a more fun and competitive atmosphere for all.

The Winston-Salem bracket includes:


    • Team Phoenix Brevard from Brevard: Miles Hogsed, The Phoenix executive chef; and Shawn Winbush and Jadedyn Whittemore, The Phoenix chefs.

  • May 23 Dinner
    • Team Vidalia Boom from Boone: Sam Ratchford, Vidalia Restaurant co-owner and executive chef; Julius Kalman, Vidalia Restaurant co-owner; and Jason Walsh, Vidalia Restaurant chef.

    • Team El Jefe from Kernersville: Timothy Bocholis, Bistro B Signature Dining & Wine Bar chef; Mitchell Nicks, Cane Ventures Rum Company founding partner; and Rachel Tadlock, food and beverages professional.

  • May 25 Dinner
    • May 22 winning team versus May 23 winning team

“After a wildly successful first series in Winston-Salem last year, we knew we had to bring the Got to Be NC Competition Dining Series battles back here during our 2016 season,” said Jimmy Crippen, Competition Dining Series founder and host. “We have a great mix of returning chefs as well as talented newcomers vying for the local title and are confident these will be three highly competitive dinner events. We can’t wait to see what these four teams whip up in the kitchen and who ultimately comes out on top!”

During 2016, the Got to Be NC Competition Dining Series is hosting local tournaments in Durham, Winston-Salem, Greensboro, Raleigh, Charlotte and Wilmington. The six winning teams each receive a grand prize of $2,000 in cash and prizes, and each member receives a handcrafted knife by Ironman Forge, an autographed cookbook by master French baker Lionel Vatinet of La Farm Bakery and the coveted “Red Chef Jacket” provided by ALSCO. Additionally, all six teams move on to compete in the Battle of Champions at the end of the year.

All Winston-Salem events are held at the Benton Convention Center located at 301 W 5th Street. Tickets for the May 22 and 23 battles are $59 each, and tickets for the local finale battle, May 25, are $69 each. Reservations are open now at http://www.competitiondining.com/events/winston-salem.

About The Got to Be NC Competition Dining Series
The Got to Be NC Competition Dining Series is sponsored by the NC Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, Certified Angus Beef®, Freshness from North Carolina Waters, Joyce Farms, Goodnight Brothers, Pepsi Bottling Ventures, ALSCO, Swisher Hygiene and local and regional partners throughout the state. The goal of the series is to celebrate North Carolina products and agriculture, and to showcase the culinary ingenuity and talent across the state. For more information, visitwww.competitiondining.com or get in on the conversation at www.facebook.com/competitiondining and @CompDiningNC on Twitteror Instagram.