The Fire in the Triangle competition continues this week.
The secret ingredient was (drumroll, please...) EGGS!
Guests were treated to a six course meal - three dishes from each chef. Diners and judges were not told which chef made which dish. Voting was done on a dish-by-dish basis via smartphone.
Here's a rundown of the courses:
First course: Truffled Quail Egg with Tarragon, Mangalitsa Bacon & Mushroom Tart (Ashten's)
Second course: Smoked Duck Sausage with Asparagus, Crawfish, Duck Egg Hollandaise & Crispy Potatoes (Midtown)
Third course: Rosemary Smoked Chicken Breast with Cornbread Tasso Pudding, Crispy Collards & Deconstructed Choron Sauce (Ashten's)
Fourth course: Bacon & Eggs with Bacon Wrapped Pork Tenderloin, Pommes Dauphinoise, Red Wine Poached Egg & Chow Chow (Midtown)
Fifth course: Peach Cheesecake on Orange Grit Cookie with Brandied Apple Caramel, Pecan Praline Ice Cream & Hawaiian Sea Salt Florentine (Ashten's) - Highest scoring dish of the night.
Sixth course: Dark Chocolate Torta with Tamarind Gelato, Ginger Sabayon, White Chocolate & Lime (Midtown)
In the end, Midtown's Scott James took the crown and will move to the next round.
The Fire in the Triangle website has more on how scores are tabulated.
If you would like to get in on the action, you are out of luck because all of the future rounds are sold out. But we will keep bringing you updates from each round!
Here is a look at the rest of the first round match-ups:
June 26: Christopher Hill (The Oxford) vs. Jimmy Reale (Chapel Hill Country Club)
Fire in the Triangle is part of the Got to Be NC competition dining series. The winner from the Triangle will go on to the "final four" to compete against the winners of the Fire on the Rock, Fire on the Dock and Fire in the Triad competitions. The Rock and Dock winners have been selected, and the Triad competition is coming up in August and September. The last chef standing wins $2,000 and the coveted red chef’s jacket. The runner-up will get $500.