Local chefs to cook up culinary twists on Southern classic
There are probably only a handful of things quite as Southern as shrimp and grits, but helping out a neighbor is surely high on that list.
That's why seven local chefs are unsheathing their knives and spatulas Saturday – to compete for the bragging rights of being a shrimp and grits master and also to raise money for hungry children.
The inaugural Shrimp-N-Grits Throwdown will be held from 1 to 4 p.m. at the Carolina Inn. A portion of event proceeds will go to TABLE, which serves children in Carrboro and Chapel Hill who are at risk for hunger.
Carolina Inn spokeswoman Michelle Voelpel said the throwdown, which is the first of its kind at the inn, is sold out and that organizers are expecting about 225 people to attend.
People who come hungry for a creative culinary take on a traditional dish can expect to leave satisfied.
Competing for the title of Shrimp-N-Grits Champion are:
- Jeremy Blankenship, chef of Tyler's Restaurant & Tap Room
- Trey Cleveland, executive chef of Top of the Hill
- Adam Cobb, executive chef of Glasshalfull
- Bret Jennings, executive chef and owner of Elaine's on Franklin
- Vimala Rajendran, executive chef and owner of Vimala's Curry Blossom Café
- Jimmy Reale, executive chef of Carolina Crossroads Restaurant and Bar
- Adam Rose, executive chef of Il Palio
Their creations will be tasted by a panel of judges, who will determine the winner. People attending the event will also be able to cast their votes for the "Fan Favorite" award.
Organizers ask that attendees bring canned goods or other nonperishable food items to be donated to TABLE.
Be sure to check back here on Saturday for a recap of the action and on Monday when we unveil our Five Fave Shrimp and Grits.
