It's championship time, y'all. The Got To Be NC Competition Dining Series is heating up with the Battle of Champions in Raleigh, November 11-20! This event will feature the best of the best, and you know these tickets will fly the moment they go on sale.
I love this event - all foodies would - and if you haven't been to a battle in your region, this is your last chance of the year to go! You'll serve as a judge at this 6 course meal, where two ingredients have to be featured in each dish. You don't know the ingredients until you're seated at the table and trust me, this year's ingredient combos have been pretty spectacular.
Tickets go on sale this Monday, October 3 at 7pm - and don't wait to purchase them! This is the hottest battle of them all. Get more information on where to get your tickets here and check out the official press release below!
Got to Be NC Competition Dining Series Announces Chef Bracket and Ticket Sales
for Battle of Champions in Raleigh Nov. 11 to
20
Raleigh, North
Carolina – Sept. 29, 2016 – The Got to Be NC Competition Dining Series, a
single-elimination tournament highlighting the best of the Carolina’s food,
agriculture and culinary talent, is gearing up for its Battle of Champions
series in which six top North Carolina chef teams will battle it out to take
home the coveted annual championship title. Foodies from around North Carolina
and beyond are invited to attend the five live dinner events Nov. 11
to 20 in Raleigh, savoring the full-service, six-course meals and serving as
judges. Tickets to these interactive battles go on sale Monday, Oct. 3 at 7 p.m. at www.competitiondining.com and are guaranteed to sell out quickly.
The six chef teams
competing in the Got to Be NC Competition Dining Series Battle of
Champions each won their local series to earn a place in the championship. The
bracket includes:
· Friday,
Nov. 11 Dinner
o Team Egg Heads from Durham: Scott Schabot,
Keith Calise and Tad Balio, Another Broken Egg Café chefs.
o Team Sedgefield Culinary Crushers from
Greensboro: James R. Patterson III, Sedgefield Country Clubexecutive chef; Isaac Spencer, Sedgefield
Country Club chef; and Tim Alston Sedgefield Country Club lead cook.
· Saturday,
Nov. 12 Dinner
o Team Ceviche’s from Wilmington: Sam Cahoon,
executive chef of Ceviche’s in Wrightsville Beach; and Edson Juarez
and Eric Smith, sous chefs at Ceviche’s.
o Team Vidalia Boom from Winston-Salem: Sam
Ratchford, co-owner and executive chef at Vidalia Restaurantin Boone; Julius Kalman, Vidalia Restaurant
co-owner; and Jason Walsh, Vidalia Restaurant chef.
· Sunday,
Nov. 13 Dinner
o Team Radical Range Riders from Charlotte: Adam
Reed, owner and chef at Sante' of
Matthews in Matthews; Terra
Ciotta, culinary instructor and chef at Artisan Restaurant in Charlotte; and Jess Cochran, culinary
instructor at Central Piedmont Community College in Charlotte.
o Team Mirepoix from Raleigh: Franz Propst,
executive chef at Peak
City Grill & Bar in
Apex; Ryan Summers, chef at Chef's Palette Restaurant and Bar in Cary; and Tom Halik, chef and
proprietor at Main Street Grille Café & Bakery in Wake Forest.
· Friday,
Nov. 18 Dinner
o Nov. 11 winning team versus Nov. 12 winning
team
· Sunday,
Nov. 20 Grand Finale Dinner
o Nov. 13 winning team versus Nov. 18 winning
team
Each of the Battle of
Champions dinner events, just as at all dinners throughout the year-long
series, includes two chef teams battling it out preparing three courses
centered on a featured North Carolina ingredient that is revealed only an hour
before they start cooking that day. Unlike any other cooking competition,
attendees vote on each dish using their smart devices, 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.
“This year’s Battle of
Champions is certain to bring dynamic competition and delicious food throughout
the five dinner events,” said Jimmy Crippen, Competition Dining Series founder
and host. “The level of culinary talent and exceptional creativity in each of
our 2016 local series blew us away and we can’t wait to see what these skilled
chef teams serve up in the annual championship. Foodies won’t want to miss this
ultimate culinary showdown!”
As they move on to the
Battle of Champions, the six chef teams will all compete for bragging
rights and a grand prize of $4,000 in cash and prizes. Each winning team member
will also take home a handcrafted chef knife by Ironman Forge and a 40-quart
Grizzly cooler,compliments of Joyce Farms. All Battle of Champions events are
held at NC State’s Dorothy & Roy Park
Alumni Center located at 2450
Alumni Dr. in Raleigh, North Carolina.
Tickets for the Nov.
11, 12, 13 and 18 battles are $119 each, and tickets for the grand finale
battle, Nov. 20, are $139 each. Learn more and buy tickets starting Monday,
Oct. 3 at 7 p.m. at www.competitiondining.com/events/battle-of-champions.
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.