Two of the top chefs in the state went head to head in the championship round of the Final Fire competition.
Weathervane chef Ryan Payne took on Michael Foreman of Bistro Roca in the "Iron Chef"-style event.
Because this was the final round, there were two secret ingredients: pork and Pepsi!
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: Pepsi-Braised Jowl Bacon with Black Pepper Biscuit, Pepsi-Black Currant Red Eye Gravy, Candied Jowl Jelly & Potato Egg (Bistro Roca)
Second course: Sweet Potato Ravioli with Confit Pork Jowl, Pepsi-Brown Sage Butter & Balsamic Pepsi Reduction (Weathervane)
Third course: House-Made Jowl Pancetta Risotto with Taos-Style Braised Pork Cushion, Dos Equis Beer-Pepsi Jus & Pine Nut-Cumin Pistou (Bistro Roca) – Highest scoring dish of the night
Fourth course: Korean BBQ Style Pepsi Braised Pork Cushion with Pork Fat Seared Grit Cake, Collards, Crispy Pork Jowl & Confit Tomatoes (Weathervane)
Fifth course: Pepsi-Bittersweet Chocolate Torte with Pepsi-Ginger Poached Asian Pear, Jowl Scented Five-Spice Mousse & Pistachio Pork Cracklin’ Nougat (Bistro Roca)
Sixth course: Pork Fat Funnel Cake with Buttermilk Cake, Pepsi-Apple Ice Cream, Candied Pork Jowl & Cherry Pepsi Syrup (Weathervane)
In the end, Payne defeated Foreman by about four points and was named the Final Fire Champion. Payne received $4,000 and a customized handmade box set of knives by Ironmade Forge in Charlotte. Foreman, the runner-up, won $1,000.
The Fire in the Triangle website has more on how scores are tabulated.
Final Fire is part of the Got to Be NC competition dining series.