The second round continues in the Fire in the Triangle competition, which took place last night at 1705 Prime.
The secret ingredient was pork!
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: Sweet & Salty Braised Pork Belly with Red Miso Grilled Sea Scallop, Ginger Onion Marmalade & Pickled Blueberries (The Oxford)
Second course: Pork Rib Confit with Black Currant Biscuit, Poor Man’s Pork Belly Foie Gras, Sweet Tea Braised Figs & Mesclun Greens (Flights)
Third course: Orange Chipotle Glazed Pork Loin with Corn Crab Sweet Potato Hash & Asparagus Foam (The Oxford)
Fourth course: Honey Applewood Brined Pork Loin with Spiced Sweet Potato Puree, Asher Blue Cheese, Green Apple & Roasted Fennel (Flights)
Fifth course: Graham Cracker Breaded Pork Belly with Chocolate Fondant, Burnt Meringue & White Balsamic Caramel (The Oxford) - Highest scoring dish of the night.
Sixth course: Flourless Chocolate Cake with Mapled Pork Belly, Peach-Jalapeno Sorbet, Pork Anglaise & Candied Pecans (Flights)
In the end, Hill defeated Wendel by only half a percentage point and will go on to face chef John Childers of Herons on July 24. Here is a look at the third round match-ups:
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.