Charlotte Chefs Competing in Cook-off Announced

Got to be NC Competition Dining Series brackets announced

The lineup of chefs competing in this year's Got to be NC Competition Dining Series will consist of two brackets in Charlotte. Chefs will go one-on-one, creating a menu that uses a secret ingredient sourced from North Carolina. In total, there will be 22 contests in Charlotte, taking place between March 22 to May 19 at Bonterra Dining & Wine Room. Tickets for each first-round event are $55 and can be purchased here.

Chefs will be allowed a team of three; all must be wearing matching kitchen uniforms. They will learn the secret ingredient the day of their contest, and will create three dishes—ones not served at their restaurant—using that ingredient. After attendees try a dish, they'll vote on it using a free app. The diners' vote will be weighted to make up for 70 percent of the final score; the final 30 percent will come from a panel of judges. Winning chefs will continue on to the quarterfinals, followed by the semi-finals and finals. The overall winner, named Fire in the City champion, will compete against the champion chefs from Raleigh and Winston-Salem. Jon Fortes, then of Mimosa Grill, took home the final prize last year. Fortes is now running his own restaurant, The Flipside Cafe, with his wife, Amy. Mimosa Grill will be represented by Chef Thomas Marlow. See the rest of this year's Charlotte lineup below.

Bracket one:
Sunday, March 22: Miles Payne of littleSpoon versus Ryan Forte of Southminster
Monday, March 23: Paul Verica of Heritage Food & Drink versus Vincent Giancarlo of Cantina 1511
Tuesday, March 24: Thomas Marlow of Mimosa Grill versus Ben Miles of BLT Steak
Sunday, March 29: Joe Cornett of The Flipside Café versus  of Café Monte French Bakery and Bistro
The four chefs receiving a first-round bye are:
Tom Dyrness of Mama Ricotta’s (will compete in the quarterfinals on Sunday, April 12)
Steven Goff of King James Public House (will compete in the quarterfinals on Monday, April 13)
David Moore of Gallery Restaurant will compete in the quarterfinals on Tuesday, April 14) 
Chris Coleman of The Asbury at the Dunhill Hotel (will compete in the quarterfinals on Sunday, April 19)
 
Bracket two:
Monday, March 30: Mike Suppa of Vivace versus Melissa Joy Claude of Joy Bistro 
Tuesday, March 31: Aaron Rivera of Tapas 51 versus Neil Bratton of Local Dish
Sunday, April 6: John S. Morey of Bank of America Stadium versus Brady Lutz of The Cypress Club & The Copper Grille
Monday, April 7: Ryan Daugherty of Dogwood Southern Table & Bar versus Travis Garrett of The Mandrake Small Plates and Wine 
The four chefs receiving a first-round bye are:
Clark Barlowe of Heirloom Restaurant will compete in the quarterfinals on Monday, April 20)
Ben Philpott of Block & Grinder (will compete in the quarterfinals on Tuesday, April 21)
Brent Martin of The Summit Room (will compete in the quarterfinals on Monday, April 27) 
Michael Fisera of Lexington Avenue Brewery (will compete in the quarterfinals on Tuesday, April 28)

Also happening right now is our readers' choice vote for our Best of the Best Awards in dining and nightlife. Give your favorite chefs and mixologists some love by voting here.

Categories: Dine & Dish, Food + Drink