Here's a look at the match-up:
John Childers, of Herons at the Umstead in Cary, describes his cooking style as contemporary American.
"My competitive advantage is that cooking and competing are the two things I enjoy most. I like to spotlight local ingredients, serving familiar food in a more refined manner," he said in an interview with the Competition Dining NC folks.
Childers could be tough competition! He made it to the finals last year, losing to eventual Final Fire champion Ryan Payne of Weathervane.
On the flipside, Jake Wolf, of Capital Club 16 in Raleigh, is stepping into the fire for the first time. He describes his cooking style as "Traditional American with European influences."
"I love cooking straightforward, scratch-made meals inspired by classic dishes using seasonal, local ingredients and artisanal items," Wolf told the Competition Dining NC folks.
He said the North Carolina ingredients he uses regularly are Raleigh City Farm Greens and Kale; Commonplace Co-op Kohlrabi, Radishes, and Shiitakes; Dutch Kettle Apple Jam, local seafood and Heritage Farms Cheshire Pork.
Tonight's secret ingredients are just that - secret! We won't know until we get there tonight. Check Out and About tomorrow for a full recap of the battle and follow us on Twitter for real-time updates from the dinner.