Fire in the Triangle: Herons at Umstead vs. 518 West recap
Posted July 17, 2012
Updated July 18, 2012
The second round continues in the Fire in the Triangle competition, which took place last night at 1705 Prime.
Herons at Umstead chef John Childers took on Serge Falcoz-Vigne of 518 West in the "Iron Chef" style event.
The secret ingredient was corn!
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: Corn & Lobster Crab Cake with Smoky Corn Chowder, Corn & Bacon Beignet & Citrus-Ginger Herb Salad (518 West)
Second course: Roasted Quail with Charred Corn & Blueberry Relish, Sherry Vinegar & Thyme (Herons) - Highest scoring dish of the night.
Third course: Corn & Pulled Duck Confit with Corn Succotash, Corn Butter Mashed Potatoes, NC Peaches & Corn Barbeque (518 West)
Fourth course: Grilled Pork Tenderloin with Creamed Corn, Turnip Butter, Peach Marmalade & White Balsamic Barbeque Sauce (Herons)
Fifth course: Corn Cup Tuille with Whipped Corn Cream, NC Peaches, Blueberries, Corn & Corn Crème Anglaise (518 West)
Sixth course: Sweet Corn Custard with Cola Caramel, Salted Peanuts & Graham Cracker Crumble (Herons)
In the end, Childers defeated Falcoz-Vigne and will go on to face the winner of the July 17 match. Here is a look at the remaining second round match-ups:
July 24: John Childers (Herons at Umstead) 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.