The second round continues in the Fire in the Triangle competition, which took place last night at 1705 Prime.
The secret ingredient was certified Angus beef!
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: Dr. Pepper Bulgogi Style Buck Creek Skirt Steak with Radish & Cucumber Kim Chee, Candied Ginger & Red Rice (Midtown Grille)
Second course: Rosemary Smoked Sirloin with Black Bean & Corn Succotash, Crispy Duck Fat Potatoes & Citrus Butter (Weathervane)
Third course: CAB Bolognese with Goat & Ashe County Cheese Tortellini, Portabello Mushroom, Basil & Extra Virgin (Midtown Grille)
Fourth course: Braised Sirloin with Skirt Steak Ragu, Potato Dumplings & "House Made" Ricotta (Weatervane)
Fifth course: "Meat & Potatoes" Cocoa & Molasses Crusted CAB Sirloin with Rosemary Sponge Cake, Purple Sweet Potato Custard, Balsamic & Cherries (Midtown Grille)
Sixth course: "Meat & Potatoes" Potato Doughnut with Chocolate Candy Covered Skirt Steak, Salted Caramel, Lemon Mousse & Watermelon Jam (Weathervane) - Highest scoring dish of the night.
In the end, Payne defeated James by 3 percentage points in a close race. He will go on to face Adam Rose of Il Palio. Here is a look at the remaining second round match-ups:
July 16: John Childers (Herons at Umstead) vs. Serge Falcoz-Vigne (518 West)
July 24: July 16 winner vs. July 17 winner
July 31: July 23 winner vs. July 24 winner
Future rounds are sold out, but keep checking Out & About for recaps of each round.
The Fire in the Triangle website has more on how scores are tabulated.
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.