Last night's Fire in the Triangle competition was a close one.
The secret ingredient was a good one - cantaloupe.
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: Cantaloupe Mousse with Tasso Ham, Chive, Cantaloupe Gazpacho, Poppadam & Cantaloupe Poached Shrimp (518)
Second course: Bacon Wrapped Cantaloupe & Goat Cheese Mousse with Balsamic Reduction (Mia Francesca)
Third course: Cantaloupe Crabcake with Grilled Bok Choy, Cantaloupe Crème Fraiche & Melon Glazed Shrimp (Mia Francesca)
Fourth course: Braised Pork Tenderloin with Adobo & Cantaloupe Jus, Celery Root Slaw, Forbidden Black Rice, Cantaloupe Risotto & Fried Melon Skins (518)
Fifth course: Lime Gateau Roule with Cantaloupe Buttercream, Tequila Anglaise & Grilled Cantaloupe Crescent (518)
Sixth course: Melon & Lychee Sorbet with Fig Compote & Caramel Bowl (Mia Francesca) - Highest scoring dish of the night.
The final scores were close with Falcoz-Vigne edging out von Weissenfluh by fractions of a percentage point! He will move forward to the second round where he will face off against Heron's John Childers on July 16.
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.