The third round ended in the Fire in the Triangle competition, which took place last night at 1705 Prime.
The secret ingredient was heirloom tomatoes!
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: “Heirloom Tomato Jewelry Box” Stewed Heirloom Tomatoes with Pastry, Pinenuts, Orange-Thyme Butter & Whipped Goat Cheese (The Oxford)
Second course: Tomato Poached Shrimp with Marinated Tomato, Chevre Mousse & Pistachio (Herons)
Third course: Local Tomato Ragu with Maple Leaf Farms Duck Breast, Espresso-Lavender Potato Pave’ & Tomato Jus Lie (The Oxford)
Fourth course: Roasted Venison with Pickled Tomato, Potato Dumplings, Tomato Water & Bacon (Herons) - Highest scoring dish of the night.
Fifth course: Sweet Butternut Polenta Planks with Tomato Jam, Tomato-Watermelon Water & Balsamic Gastrique (The Oxford)
Sixth course: Sweet Biscuit with Macerated Tomatoes & Strawberries, White Chocolate & Sweet Tomato Anglaise (Herons)
In the end, Childers defeated Hill and will go on to face Ryan Payne of Weathervane in the final round:
The final battle is sold out, but check with Out & About next week to find out who wins.
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.