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May 8 Chefs Challenge: Boca Wins

Issue: 
May 2012
Photographs by: 
Camilla Calnan
Related story: 
May 8 Chefs Challenge: Boca Wins
Scott Bunn, development director with Appalachian Sustainable Agriculture Project, greets a guest.
As the secret ingredient, beer made an appearance in all the dishes and many a pint glass.
Blogger Ryan Reardon
Chef Lyon celebrates his team's victory.
Lyon plates a seared crab cake dish for diners.
Boca's Bells Oberon seared crab cakes with Franziskaner Hefeweizen lemon-butter topped with Lindeman’s Framboise Lambic pepper relish over a Mother Earth Endless River Kölsch fried green tomato
Team Boca: Chef Stewart Lyon (far right), Harrison Raines, and Chuck Kegg
Team 12 Bones: Chef Chad Gibson (far right), Joe Lewis, and Shane Heavner
Roasted sweet potato Green Man IPA soup with crab tarragon-apple salad by 12 Bones
Chefs Challenge diner guests.
Chefs Challenge diner guests.
Team 12 Bones' Pisgah Blueberry Wheat confit of rib eye with fried green tomato and Duck Rabbit Brown Ale sorghum and Gorgonzola sauce
Susi Gott Séguret speaks Mackensy Lunsford (seated).
The night's No. 1 dish: Highland Gaelic Ale braised pulled pork and jus, Old Hickory Death by Hops corn chowchow, topped with a Duck Rabbit Imperial Stout braised onion (Voted No. 1)
A guest digs in with the Highland Gaelic Ale braised pulled pork by Boca.
Pecan brittle was component of Boca's dessert
Oatmeal chocolate Duck Rabbit Brown Ale ice cream with pecan brittle, puff pastry, and Angry Orchard Hard Cider apple redox
The youngest diner had a blast.
Cheddar biscuits for 12 Bones' dessert
Duck Rabbit Imperial Stout duck egg ice cream with sweet cheddar biscuits and Lindeman’s Framboise Lambic raspberry sauce by 12 Bones
Kimberly Walker and WNC magazine Managing Editor Melissa Reardon tally the votes.
Guests at the Challenge between Boca and 12 Bones
Chef Gibson answers crowd questions.
Stewart Lyon answers questions following the dinner.
Congratulations all around
Chef Gibson (left) congratulates Chef Lyon on his win.