Popcorn and pork challenge NC chefs at Cooking for a Classic

The chefs were given four secret ingredients -- pork loin, pink lady apples, popcorn and asparagus. Eight hours later, dozens gathered to sample and judge the creations they spent the entire day preparing.

Since the chefs were required to use each ingredient at least twice in their courses, popcorn made it into several appetizers and entrees. The result was delicious.

My favorite non-dessert popcorn creation was Grimm's shiitake mushroom and popcorn soup. This delicious soup was thick but smooth and featured a nice nutty flavor from the popcorn. Grimm never revealed how he got the popcorn in the soup but said the dish was inspired by one of his teachers.

Spiced popcorn was also used as a garnish on Grimm's main entree, which was a tender, spiced pork loin topped with brown butter and apple compote and served beside barley risotto.

Although I enjoyed that plate, my favorite entree of the evening was Diggs' smoked pork loin with popcorn polenta, collards and apple jus. This dish was balanced with sweet and smoky flavors, and the popcorn polenta tasted a lot like cheese grits (but the best cheese grits you've ever had).

Chef Diggs ended up winning the competition at the end of the night, but I would do the meal a disservice if I didn't mention Grimm's dessert -- a popcorn peanut butter round with spiced apple jam, peanut brittle and white chocolate cinnamon cream. This dessert, which tasted as delicious as it sounds, was meant to evoke childhood memories, according to the chef.

Congratulations to both chefs, who didn't just meet their challenge but created beautiful, scrumptious dishes that left guests talking.