Got to Be NC Competition Dining Series Heats Up in Winston-Salem

May 10, 2016 Industry News
Industry News

The Got to Be NC Competition Dining Series, a single-elimination tournament highlighting the best of the state’s food, agriculture and culinary talent, will host a local series in Winston-Salem, North Carolina, with three interactive battles May 22, 23, and 25. It will pit four highly competitive chef teams against each other for the dinner events, which will be held at the Benton Convention Center. Tickets are available now on the event’s website.

Every Got to Be NC Competition Dining Series dinner event includes two chef teams battling it out, each preparing three courses centered on a featured North Carolina ingredient that is revealed only an hour before they start cooking that day. Ticketed guests get in on the action, savoring a full-service, six-course meal without knowing which chef prepared which plate. Unlike any other cooking competition, attendees vote on each dish using a free app, and ultimately help determine who moves on to the next round and who goes home. New to the competition this year, the creation of All-Star Dream Teams allows chefs from different restaurants to partner together for the three-person teams, upping the potential caliber and creating a more fun and competitive atmosphere for all.

The Winston-Salem bracket includes:

May 22 Dinner

Team Miller Time from Winston-Salem: Richard Miller, Graze Restaurant chef de cuisine and 2015 Competition Dining Series’ Triad champion; Kevin Woods, Twin City Quarter executive chef; and Tim Gallione, executive chef at O’Callahan’s Publick House in Mocksville.

Team Phoenix Brevard from Brevard: Miles Hogsed, The Phoenix executive chef; and Shawn Winbush and Jadedyn Whittemore, The Phoenix chefs.

May 23 Dinner

Team Vidalia Boom from Boone: Sam Ratchford, Vidalia Restaurant co-owner and executive chef; Julius Kalman, Vidalia Restaurant co-owner; and Jason Walsh, Vidalia Restaurant chef.

Team Los Tres Jefes from Kernersville: Timothy Bocholis, Bistro B Signature Dining & Wine Bar chef; Mitchell Nicks, Cane Ventures Rum Company founding partner; and Chef Dion Sprenkle from Chef Dion Sprenkle Restaurant and Catering.

May 25 Dinner

May 22 winning team versus May 23 winning team

“After a wildly successful first series in Winston-Salem last year, we knew we had to bring the Got to Be NC Competition Dining Series battles back here during our 2016 season,” says Jimmy Crippen, Competition Dining Series founder and host. “We have a great mix of returning chefs as well as talented newcomers vying for the local title and are confident these will be three highly competitive dinner events. We can’t wait to see what these four teams whip up in the kitchen and who ultimately comes out on top.” 

During 2016, the Got to Be NC Competition Dining Series is hosting local tournaments in Durham, Winston-Salem, Greensboro, Raleigh, Charlotte, and Wilmington. The six winning teams each receive a grand prize of $2,000 in cash and prizes, and each member receives a handcrafted knife by Ironman Forge, an autographed cookbook by master French baker Lionel Vatinet of La Farm Bakery and the coveted “Red Chef Jacket” provided by ALSCO. Additionally, all six teams move on to compete in the Battle of Champions at the end of the year. 

All Winston-Salem events are held at the Benton Convention Center located at 301 W 5th Street. Tickets for the May 22 and 23 battles are $59 each, and tickets for the local finale battle, May 25, are $69 each. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.