Trainwreck

Starring: Amy Schumer, Bill Hader, Tilda Swinton, LeBron James
Director: Judd Apatow
Running Time: 2 hours, 5 minutes
Rating: R

Watch out, Mindy Kaling. Someone is itching for your spot of being the over the top, witty, pop princess of comedy. Better yet, Amy Schumer and Mindy Kaling should pair up and do a re-make of Hocus Pocus, with me as the 3rd Sanderson sister. My life would be made. Trainwreck is a hilarious introduction of Schumer to the masses, though many know her already from her several years doing stand-up comedy and her show "Inside Amy Schumer" on Comedy Central. She wrote this highly-anticipated feature film, got comedy film fave Judd Apatow to direct, and even convinced LeBron James to hop onboard in a supporting role. Whatever this chick is drinking, I want some.

Amy plays a 30-something single gal living in NYC, loving her casual relationships with men, not getting too close to anyone and indulging in whatever and whoever she wants. Her job at an alternative magazine is the closest thing she has to structure, and Tilda Swinton plays her boss - and she has NEVER looked better! (Unrecognizable, really! Out of nowhere!) When Amy is assigned an article on a sports doctor (the charming and oddly sexy Bill Hader), a plot not totally unlike "How To Lose a Guy In 10 Days" ensues. Only with a few more raunchy jokes.

Tilda, how she normally looks, vs. hot Tilda.
Photo Courtesy E! Online

There are several random albeit welcomed cameos in this film (sup Broderick!), and it's as if everyone wants to work with this fresh face of comedy. Personally, I'd like to know where she got every outfit from. That wardrobe. FIERCE. Some scenes were clearly improvised and we're intrigued to see where they take it, but others got a bit long. They could have shaved a good 20 minutes, but we get to see several different sides of Amy, including a touching scene at her father's funeral.

Amy and LeBron.
Photo Courtesy Seattle Times

Say what you will about LeBron James. His addition to the movie had everyone sit up in their seats when he appeared on-screen. Apparently his costars gave him grief for being such a natural on set, and how it isn't fair for him to be good at everything. His improvised rapping of Kanye's "Golddigger" in a scene is quite memorable. You need to see this movie. But maybe don't go with your mom. Or your dad. Men will get an eyeful into a woman's life who is definitely unafraid of her sexuality, and fans of "Sex And The City" will welcome the somewhat familiar Big Apple storyline. Amy is quite charming, and will win you over by the end if you're not already a fan.

Amy

Starring: Amy Winehouse, Mos Def, Mark Ronson, Mitch Winehouse
Director: Asif Kapadia
Running Time: 2 hours, 8 minutes
Rating: R

There's more than one "Amy" people are talking about on the big screen right now. Amy Schumer's "Trainwreck"might be sweeping the comedy train, but the documentary "Amy" is a terrific yet tragic reminder of the talent and powerhouse voice the late Amy Winehouse possessed. Seeing this film on the big screen is like seeing Amy Winehouse in concert. It’s pretty remarkable the footage that we get to see. Winehouse wasn’t just a jazz singer, she was a musician, a brilliant songwriter and thoughtful poet. The film is also a frightening reminder of how her life unraveled in the public eye, with the lack of media sensitivity. I admit that I gawked at Perez Hilton every time there was a Winehouse post – it was impossible to get enough of her personality - those catchy bluesy tunes, thick eyeliner and beehive hair. You leave this film really feeling the weight of Amy’s tragic story.

Photo Courtesy People Magazine

The producers know what we want to see. The film jumps right in when Amy is about 16, goofing off with some friends. She runs scales with her voice like others put on a jacket. Soon she is signing a record deal, trying to perfect her craft and write the best album that she can. Her success in England is pretty immediate, but it was the album “Back to Black” and the hit single “Rehab” that made her star soar in the US. It was indeed my jam. (I can’t tell you how many away messages and Facebook stati of mine in college included lyrics from this song.)

Amy's romance with ex-husband Blake Fielder-Civil is portrayed much like that of Kurt and Courtney, Sid and Nancy, and the like. One party is blamed for the downfall of another, but their misery seemed to be a comfort zone for them. Just when her family, friends and managers try to intervene and help her get healthy, he sneaks heroin to her in rehab. It's suggested that Amy's troubles with men stem from an absent father figure during her childhood. It's also revealed that she had a pretty serious battle with bulimia, which ultimately played a contributing part in her death.

We know how her story ends, though we can’t help but wish it was all a hoax. She takes a turn for the better - records a duet with her idol Tony Bennett, wins 5 Grammies, catches the eye of a hot new beau - but ultimately this is not enough. The demons she battled for 27 years catch up to her. Amy is a member of the “27 Club,” which includes Brian Jones (Rolling Stones), Jim Morrison (The Doors), Jimi Hendrix, Janis Joplin and the aforementioned Kurt Cobain. Fans of Winehouse’s music will appreciate seeing this film, but diehard Amy fans may leave in tears. It’s a good film, but not easy to watch.

Graze Wins Competition Dining

I'm so proud of my friend Chef Richard Miller of Graze in Winston-Salem for winning the Triad's Got to Be NC Competition Dining Series! The featured ingredients were Joyce Farms Poulet Rouge, Poulet Rouge Eggs and Barbee Farms Peaches. Chef Miller took the title, a handmade chef knife by Ironman Forge, $2,000 and the "Red Chef Jacket." He and his team also get to compete in the state finals this fall! 

I think this photo says it all.
Photo Courtesy Competition Dining

Chef Miller defeated Chef Dion Sprenkle (of Chef Dion Sprenkle in Lexington), which was by no means an easy feat. I dined at two battles in which Chef Sprenkle competed, and he was quite the powerhouse in the kitchen. Chef Miller had an agenda though, as he was runner up to Chef Tim Thompson of Marisol last year. That makes this year's victory even sweeter.

I've had a fantastic time collaborating with Got to Be NC Competition Dining Series, one of my favorite events all year. I'm looking forward to reading about their expansion into Greenville, SC coming up next! You can read the official press release below!

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, has named a regional winner for the Triad series. Chef Richard Miller of Graze in Winston-Salem took home the title last night in the battle of chicken, eggs and peaches. Miller defeated Dion Sprenkle of Chef Dion Sprenkle in Lexington in the final dinner competition after rising to the top of the 16-chef regional tournament that started back in May.   

In front of a sold out crowd of 160 people, the Triad championship tasked the chefs with using three featured ingredients, Joyce Farms poulet rouge, poulet rouge eggs and Barbee Farms peaches. One of the crowd favorites of the night and the highest scoring dish of the whole battle was Miller’s dessert course, which included chocolate brownie, marshmallow, marcona almond streusel, Barbee Farms peach and white chocolate anglaise, peach cinnamon ice cream and fried powdered sugar Joyce Farms poulet rouge skin. (See complete scores and dishes here.)

“The three featured ingredients required a lot of prep time, which made for a long and laborious day of breaking down chickens and peeling a lot of peaches,” said Chef Miller. “I tried to follow the list of ingredients throughout the series and had some ideas about what the final battle would offer, but I never expected there would be a trio of items we needed to use! I’m so proud of my team’s hard work and am thrilled that we came out on top after such an exciting series in our restaurant’s hometown.”

As part of his regional championship winnings, Miller took home a $2,000 cash prize, a handmade chef knife by Ironman Forge and the coveted “Red Chef Jacket” provided by ALSCO. Additionally, the Graze team, which also includes Tim Gallione and Kevin Woods, moves on to the final battle of champions in October where they will compete against the winners from the Triangle, Charlotte and first-ever South Carolina series – which kicks off in Greenville next month.

“The Got to Be NC Dining Series is an incredibly unique experience, and last night’s high-energy battle did not disappoint,” said Jimmy Crippen, Competition Dining Series founder and host. “Chef Miller consistently impressed diners with high-scoring dishes throughout the Triad series and the mouth-watering plates he put out in the final competition completely solidified his spot as the regional champion.”

In every Got to Be NC Competition Dining Series dinner event, two chef teams battle it out preparing three courses each centered on a featured regional ingredient that is revealed before they start cooking that day. Ticketed dinner guests savor a full-service, six-course meal without knowing which chef prepared which dishes. Unlike any other cooking competition, attendees vote on each course using a free app, and ultimately help determine who moves on to the next battle round and who goes home.

The Got to Be NC Competition Dining Series now moves on to Greenville with battles starting Aug. 3. Additional information and ticket reservations are available at www.competitiondining.com.

About The Got to Be NC Competition Dining Series

The Got to Be NC Competition Dining Series has hosted annual chef tournaments throughout North Carolina for years with the goal of celebrating local products and agriculture, and showcasing the culinary ingenuity and talent across the state. It is sponsored by the NC Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, Certified Angus Beef®, Pepsi Bottling Ventures, ALSCO, NC Egg Association, Hits Technology and Joyce Farms. For the first time ever, Competition Dining will expand outside North Carolina in 2015 with a new series in Greenville, South Carolina. For more information, visit www.competitiondining.com or get in on the conversation at www.facebook.com/competitiondining and @CompDiningNC on Twitter or Instagram.

Magic Mike: XXL

Starring: Channing Tatum, Joe Manganiello, Matt Bomer, Jada Pinkett Smith
Director: Gregory Jacobs
Running Time: 1 hour, 55 minutes
Rating: R

XXL doesn't even begin to describe it. I literally had to take off my cardigan in the first 15 minutes. It's everything you wanted more of from the first "Magic Mike," just with a few unnecessary scenes of dialogue. But they really gave us what we craved: shirtless men, pelvic-thrusting and gyrating to slow R&B jamz, including none other than Mike's signature "Pony." We certainly get an eyefull. I always knew Channing had moves, but Manganiello and Bomer? Out of nowhere! You don't have to see the first "Magic Mike" to appreciate all that XXL has to offer (though you should - it is also entertaining.) Tons of grammies in the audience seemed to be enjoying it too.

Items unfortunately not drawn to scale.
Photo Courtesy Cosmopolitan.

The boys reunite, this time sans Dallas (McConaughey) and head to Myrtle Beach for the male stripper convention. Along the way, they encounter drag queens, lonely housewives and Michael Strahan like you've never seen him before. Live with Kelly and Michael? More like Live with Michael's groin straddling a woman's face.

For every slow and lackluster scene (there are a handful), there is a riveting, sit up in your seat scene, most notably Manganiello dancing to a famous boy band song in a 7-Eleven and Bomer serenading a 40-something housewife to the song "Heaven." Just when you're itching for a new dance number, you get one. Also, I have a new crush on Manganiello. I resisted as long as I could, but this movie will make anyone weak in the knees for him.

This movie has a touch of lady power, though the men clearly shine. Jada Pinkett Smith is slightly annoying as Rome, a nightclub owner who becomes the boys' emcee. Amber Heard (aka Mrs. Johnny Depp) is hardly recognizable and doesn't add much pizzaz to the movie. Andie Macdowell's Southern accent is too forced, which surprised me considering she is from the South. However, her 10 minute scene is one of the more entertaining.

On a more "film studies" note, you can expect the same sepia tones as in the first film. A few scenes were even shot in the shadows, almost so dark that you couldn't see faces or who is speaking. Totally reminisceient of the indie feel of the first "Mike." Don't be shy - go see this film. There's no shame in the gratuitousness these men give. Just enjoy. Then go take a cold shower.

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.

WFAEats: Sally's Pimiento Cheese

When Amy Rogers from WFAEats: All Things Food and Culture (the online food magazine for Charlotte's NPR station) contacted me about writing an article, I couldn't have been more ecstatic. I would actually be published somewhere other than my own blog! I was so appreciative of the opportunity and set to work, thinking of what would be of interest to people in Charlotte, the entire state, and even the South!

I decided I would write an ode to one of my favorite foods in the world: Pimiento Cheese. And not just any pimiento cheese - my grandmother Sally's. This of course meant tons of research (read: eating lots of her pimiento cheese) to make sure I had the story and more importantly, the recipe, correct.

The best pimiento cheese you will ever eat.

I'm so flattered and excited that WFAEats published my piece, and I'm so proud to share it with y'all! 

Click here to read my post on the WFAEats website!

Seattle

Seattle is one of the most beautiful cities I've ever been to. Saying that it's absolutely gorgeous would be an understatement. I first went 17 years ago, when I was 10, and laugh when I think back on the memories that stood out from that trip - playing with my cousins, having a fish thrown over my head at Pike Place Market, a life-changing makeover at the MAC counter at the mall - as you might expect, experiencing this city as an adult is way more fun.

Macarons!

Beef & Cheese Piroshky

My family on the West Coast did a terrific job hosting me and taking me around the city for 4 of the warmest and most beautiful days Seattle has seen all year. The city is a smorgasboard of cultures, and therefore, cuisines. You'd be out of your mind not to spend the afternoon perusing Pike Place Market, where you can get Russian, Korean, French and Chinese cuisines and more, just by walking down the street. My favorite bite of the day was the BBQ Pork Bun at Mee Sum Pastry. Imagine a yeast donut with a very elastic dough, filled to the brim with savory, saucy BBQ Pork. It practically pops in your mouth, filling it with that divine meat. Le Panier has the most sensational French Macarons I've ever tried. My cousin proclaimed the Vanilla and Pistachio were the best flavors and I'll take his word for it. I happily dove into these pillowy yet slightly crunchy cookies, filled with a creamy, not overly-sweetened filling. You can smell the baked goods coming from Russian bakery Piroshky Piroshky as you walk by. It practically wraps its' yeast arm around you and invites you in(to the line that was formed outside). The Beef & Cheese pastry is the most popular, though they are all beautiful and uniquely shaped. It was worth every bite. I didn't want to get too full though, as we had a Savor Seattle Food Tour later that day! Small bites and drinks from 5 different establishments in the market - there's truly no better way to spend a Saturday.

Loved spending time with my cousin Spencer!

West Seattle is a a hip neighborhood near beautiful Alki Beach. We stopped for brunch at Hawaiian spot Ma'Ono, where only in Seattle would you find Mac'N'Kimcheese and Pork Fat Soup with Spam on the menu. You should definitely try Hawaiian fave Loco Moco (Portugese Sausage, Neck Bone Gravy and Grilled Pineapple), but save room for when you're exploring the neighborhood - you'll want to stop for treats at Cupcake Royale, Top Pot Donuts and the famous Bakery Nouveau!

White Truffle Cheesecake!

One of my favorite bites during the whole trip was the White Truffle Cheesecake at Joule. You read that correctly: WHITE. TRUFFLE. CHEESECAKE. I love a savory cheesecake, but this was on the dessert menu, so naturally I was even more intrigued. Sure enough, the slightest note of rich truffle was among the lightly sweetened cream cheese, and the earthiness was a nice match to the Pecan crust. It was remarkable - one of the oddest and most exciting desserts I've ever had.

Cider Insanity!

The moment I read the words "Sriracha Lime Cider," I knew I was all in. Schilling Cider House in the Fremont neighborhood in Seattle is where I would like to spend every lazy Sunday. My cousin and I each got a flight of 6 ciders, and the Sriracha Lime variety tasted like a tortilla chip, in the best way possible. Pair this with some salty chips and salsa verde and you've got happiness. Any cider fan would dig exploring all the unique options, which include Habanero, Blackberry and Pineapple, among others. I would be remiss not to mention Cafe Turko, right down the block from the Cider House. This restaurant honors Turkish cuisine in all the right ways. Start with velvety Yam Hummus, but you must order a Pide, which is like a flatbread boat. Ours contained every type of meat you'd want - lamb, beef, chicken and sucuk (dry, spicy sausage). I also gobbled up the Betyi Kebab, succulent beef wrapped in lavash bread and rolled like a burrito. You truly can't go wrong here.

Pide at Cafe Turko

I'd go back to Seattle in a heartbeat (DUH.) In fact, I'd go back tomorrow! There's still so much of the city for me to explore, though we knocked out quite a few neighborhoods and items on my "to eat" list. I can't thank this girl enough for making my trip so special. PSA to everyone: Seattle rocks.

With my cousin Jill. Love you girl!

Entourage

Starring: Adrian Grenier, Kevin Connolly, Kevin Dillon, Jerry Ferrara, Jeremy Piven
Director: Doug Ellin
Running Time: 1 hour, 44 minutes
Rating: R

If you were a fan of the hit HBO show "Entourage" like me, you will love everything about this film. Inside jokes, people from the crew's past, cameos from nearly everyone in Hollywood - this is pure entertainment. You don't really need to be familiar with the TV series, which ran from 2004-2011, there's enough backstory at the beginning to give you an overview of everyone's "role" in the bunch. These are 5 charismatic (and mostly attractive) actors that have incredible on-screen chemistry. Dare I say this is like "Sex & The City" for men, set in LA? I'll watch as many of these movies as they're willing to make.

Photo Courtesy Eclipse Magazine

Vincent Chase (Grenier) is the star and still a charmer. Eric (Connolly) is the manager (formerly of Sbarro's Pizza and now of Vince) and oddly enough has become quite the ladies' man. Drama (Dillon) is Vince's less than fortunate looking half-brother, chef and wannabe actor, who still steals every scene he's in. Turtle (Ferrara) is the driver turned-Tequila mogul that doesn't have enough lines this go-round. Ari (Piven) is Vince's former agent, who is now a studio head and the most dynamic (read: offensive) on-screen. Piven owns every scene he's in. They couldn't have done a better job casting these gents.

With Vince behind the camera directing for the first time, it's easy to understand why the financiers of "Hyde" are hesitant to sign a check for more money upon request. Ari treks down to Amarillo, TX to meet with said financiers, played by Billy Bob Thornton and Haley Joel Osment. This is a wondrous return to a major motion picture for Osment! He doesn't look his best, but his portrayal of a Southern sleazeball is hilarious and quite believable. BBT can really do no wrong, and can really do it all.

A cameo from film producer Mark Wahlberg reminds us that the TV series was loosely based off his life and rise to fame alongside his friends and family. It wouldn't be "Entourage" without a slew of F-bombs, gratuitous sex scenes and glamorous shots of LaLa land. These boys still have the urge to party and a ton of cash, but more importantly, they have each others' backs. I was always sad that the TV episodes were only 30 minutes short, so it was fun getting to watch the boys for thrice that long. I hope they make a sequel - the ending doesn't rule one out. It's not like these guys are doing a WHOLE lot else (unless of course you count Piven in Mr. Selfridge.) Let's get cracking on another, fellas. ASAP.

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!

Got to Be NC Competition Dining Series: Battle Summer Harvest

This battle of the Got to Be NC Competition Dining Series was one of the best I had ever been to. When it was announced that the Quarter Final battle between Chef John Bobby (Noble's Grille) and Chef Dion Sprenkle (Chef Dion Sprenkle) would be Battle: Summer Harvest, I started salivating immediately. This is the best possible time of year for a produce and harvest-focused battle! You get a variety of proteins! AND you know the desserts will be brilliant! It seemed too good to be true. Every course topped the last one. (Thanks to Heidi Billotto for the beautiful photos!)

I was at one of the most happening tables at the Benton Convention Center - what better way to spend an evening dining than to be with fellow foodies so you can discuss every single element of the plate? The Specialty Farmer provided Rainbow Carrots and Green, Purple and Savoy Cabbage, while Windcrest Farms Organic offered up Pattypan, Zephyr and Dunja Squash. The veggies were literally picked the morning of the battle - you don't get much fresher than that.

Course #1

As I leaned in to get a better whiff of the outstanding aroma of Course #1, I nearly dove in face-first. Braised Heritage Farms Cheshire Pork Cheek is some of the most unctuous and tender meat, with a tangy and slightly gingery SF Roasted Carrot Broth. This was beside a WFO Zephyr Squash and Uno Alla Volta Agnolotti, which was softer than a pillow and perfectly al dente. I'd like to be wrapped up by this pasta dough and lounge around among the filling. Basil and Pickled WFO Pattypan Squash lighten up what could have been an entree with another Agnolotti or two (which I happily would have scarfed down.) This was a beautifully composed and balanced dish.

Course #2

If I thought Course #1's Pork Cheek was tender, I had another thing coming when I sliced through the Roasted Maple Leaf Farms Duck Breast and Duck Confit. Perfectly al dente Ravioletti were delicately filled with Uno Alla Volta Ricotta and Truffle (!). This dish was slightly sweet, but The SF Rainbow Carrots (both roasted and fried), Wild Mushrooms and WFO Dunja Zucchini provided earthy notes.This seemed more like a fall harvest plate, which made it that much more endearing! Use some of that La Farm Bakery bread to soak up the broth. (And save a bite of the White Chocolate Mini Baguette to eat between dessert courses. YUM.)

Course #3

Upon reading the description for Course #3, my eyes stayed glued on the words "Ham Foam." The Foam trend was HUGE a few years ago, which I was a fan of, so I was delighted to get some that tasted like one of my favorite pork products. Duck Boudin (sausage) was topped with a Manchester Farms Soft-Boiled Quail Egg, Crispy Shallots and that gloroius Ham Foam. The flavor marriage was smoky and savory, and the crunch of the shallots were perfect to break up the richness. This mountain was surrounded by a WFO Squash Stew and SF Rainbow Carrots with Lemon-Dill to lighten it all up. I'm continually impressed with how the chefs can get so many components in a dish, and how they all work together so well.

Course #4

We were halfway home when Course #4 presented a flavor rarely seen in Competition Dining, because it can be quite polarizing: CURRY. I was practically jumping out of my chair with excitement from every bite. Roasted Marcho Farms Lamb Loin is perfection and melts in your mouth. All other proteins should bow down to this. It rested on a bed of Curried Israeli Couscous and a tangy Tomato Fondue. This was the most outstanding bite I had all night. WFO Zephyr and Pattypan Squash sits atop, and add in some SF Braised Savoy Cabbage for a slight crunch and you have my favorite dish of the evening. It's Indian comfort food, and mine too - this makes me want to curl up with a glass of Malbec and read by the fireplace. Grab a blanket. Excuse me for a moment.

Course #5

I surprised myself with how unprepared I was for the dessert courses. I knew they would be phenomenal with such versatile summer produce to work with, but considering the outstanding execution of the first 4 courses, I was in no mood to stop with the savory plates! I had my fingers crossed though, that one of the dessert courses would be a play on a Carrot Cake, and I was pleased when a SF Carrot Cake topped with Cream Cheese Mousse appeared! A tangy Strawberry sauce and light Honey Tuille cookie made up a very well-rounded dish, and Carrot Sprinkles could trick any kid into eating some veggies. The sponge was nice, but not terribly saturated with Carrots. The mousse on the other hand, should be my new body butter.

Course #6

Just as the Ham Foam got a gasp from the crowd, so did the words "Bacon Iced Milk." Think a Bacon Milkshake, minus any sugar. I'm not a huge bacon fan (I know, shocking), and this was basically just smoky milk, but it was incredibly inventive so I had to give it props. The Blueberries inside the Ran-Lew Dairy Iberico Bacon Iced Milk were a nice tart pop, otherwise, a little sugar would have helped me enjoy it more. A deeply dark Chocolate Pomegranate Cake was incredibly rich and not too sweet. The warm, almost liquid center of the cake was a nice contrast to the iced milk. My favorite element was the creamy SF Carrot Anglaise, which reminded me of one of my favorites - Indian Carrot Pudding. The Anglaise is so buttery and delicious. If the mousse (see: above) were my body butter, this Anglaise would be what I bathe in.

The difference in scores between Chefs Bobby and Sprenkle was 0.75 - an unbelievably close call - but Chef Sprenkle walked away with the victory, defeating a former champion! Who knew Chef Sprenkle had swagger like this?! He says this competition keeps him young and helps him prove that he can still hang with the younger chefs, and indeed he can. I was so tremendously impressed with both of these chefs. It was an honor to have Chef Sprenkle's food in two battles this year; it will be hard not to cheer him all the way to the end! Get your tickets while they're still available!!

Congratulations on such outstanding food, chefs!
Chef John Bobby and Chef Dion Sprenkle