A sweet ending: Desserts steal the show at Cooking for a Classic finale

Smith spent all day planning and cooking alongside Chef Kyle Fletcher from Wye Hill Kitchen. The chefs had to use three specific ingredients -- pork shank, white truffle and elderberry -- and one odd ingredient, citrus Jello.

While the first four courses got praises from the judges, it was the desserts that really stole the show Wednesday night.

Smith prepared a moist chocolate cake filled with panna cotta and topped with chocolate mousse and macerated strawberries. Tiny orange dots utilized the Jello, the "curveball ingredient" of the night.

Although Smith went home as the winner, Fletcher received high praises for his elderberry and spiced rum cake. The rich dish was the definition of comfort food, paired with salty truffle pecan pieces and elderberry ice cream.

The dishes utilized ingredients from local farms and companies, including Norm's Farms and TOPO Distillery.

The sweetest part, though, was the thousands of dollars raised in one night for the Lucy Daniels Center, a Cary-based nonprofit that helps families and children with social, emotional, behavioral and mental health challenges.