It was another epic battle at 1705 Prime last night during the latest Fire in the Triangle competition.
The secret ingredient was one of my personal favorites – Butterball turkey!
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: Herbed Turkey Terrine with Pineapple Chutney & Turkey Chicharones (Market)
Second course: Turkey Confit Hash with Chorizo, Smoked Tomatoes & Sabayon (Herons)
Third course: Oven Roasted Leg of Turkey over Fresh Egg Noodles with Chorizo & Andouille Veloute (Market)
Fourth course: Grilled Turkey Breast with Mushroom Ragout, Polenta & Currant-Mustard Jus (Herons)
Fifth course: Sweet Steamed Bun filled with Candied Turkey Minced Meat with Cranberry Basil Jam, Thymed Whipped Cream & Fried Mint Leaf (Market)
Sixth course: Toasted Butter Cake with Candied Turkey Skin, Blueberries & Pepper-Ginger Jam (Herons) - Highest scoring dish of the night.
In the end, Herons' John Childers handily won and will advance to the second round.
The Fire in the Triangle website has more on how scores are tabulated.
Future rounds are sold out, but keep checking Out & About for recaps of 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.