The final first round match-up in the
Fire in the Triangle competition took place last night at 1705 Prime.
Chapel Hill Country Club chef Jimmy Reale took on
Christopher Hill of
The Oxford in the "Iron Chef" style event.
The secret ingredient was shrimp!
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: Rare Saku Block Tuna with Shrimp, Smoked Bacon Black Fried Rice, Lobster & Shrimp Salad (Chapel Hill)
Second course: NC Shrimp Stuffed Chipotle Honey Glazed Quail Breast with Grilled Broccolini (Oxford)
Third course: Pan Seared Butcher Steak with Shrimp, Farrow Tabouli & Pomegranate Shrimp Reduction (Chapel Hill)
Fourth course: Butter Poached Shrimp Risotto with Braised Lamb & Roasted Beet Mint Essence (Oxford) - Highest scoring dish of the night.
Fifth course: Shrimp & Ginger Mousse with Coconut Puree & Candied Orange Peel (Chapel Hill)
Sixth course: NC Shrimp and Ginger Gelee with Sugared Almonds, Lemon Basil Anglaise & Green Apple Coulis (Oxford)
In the end, Hill defeated Reale by about 4 percentage points. He will go on to face Flights chef Dean Wendel July 17 in the second round. Here is a look at all of the second round match-ups:
July 23: July 9 winner vs. July 10 winner
July 24: July 16 winner vs. July 17 winner
July 31: July 23 winner vs. July 24 winner
Future rounds are sold out, but keep checking Out & About for recaps of each round.
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.
