David Ryba of Inn on Biltmore Estate wins Best Chef in WNC
Written by Rita Larkin
As each dish came out it was evident why chefs David Ryba of the Inn on Biltmore Estate and Jason Roy of Lexington Avenue Brewery were the last standing in the multiweek competition. The beautifully plated creations impressed the slate of guest judges, many of who awarded perfect scores for presentation. From the raspberry chili mocha venison leg with raspberry mole by LAB to the rich goat cheese panna cotta balanced with candied pecans, the chefs showcased their culinary chops.
Inn on Biltmore Estate kicked off the evening with a rich goat cheese panna cotta sprinkled with a raspberry salt that intrigued the crowd. Team Inn on Biltmore packed raspberries with salt and water then placed the mixture in the oven to dehydrate and infuse the raspberry flavor. The crowd was wowed by golden beet risotto that accompanied LAB’s raspberry chili mocha venison with raspberry molé, the evening’s top dish.
Each year, Jason Roy and the Lexington Avenue Brewery team have edged closer to the title. But it was David Ryba and the Biltmore team who clinched the title. Congratulations, chefs, and thank you for a wonderful Chefs Challenge season.
AUGUST 23 MENU
Inn on Biltmore Estate
Goat Cheese Panna Cotta, Chai Spiced Raspberry, Candied Pecans, Raspberry Vinaigrette Voted No. 3 Dish
Duck 2 Ways: Raspberry Smoked Breast, Raspberry Braised Leg, Raspberry Dumplings, Pickled Raspberries, Fennel, and Raspberry Duck Jus Voted No. 2 Dish
Raspberry Chocolate Flourless Torte, Toasted Almond Ice Cream, Almond Brittle, Raspberry Reduction
Lexington Avenue Brewery
Raspberry Steamed Buns with Chashu Raspberry Pork, Raspberry- Ginger Gastrique, Pickled Raspberry Salad, Sesame Tuille
Raspberry Chili Mocha Venison Leg with Raspberry Molé, and Golden Beet Andouille Risotto, Raspberry Foam, Smoked Raspberry – Voted No. 1 Dish
Lemon Curd, Almond Raspberry Biscotti, Raspberry Whip, Raspberry Chocolate Truffle, and Raspberry Sherbet