WNC Chefs Challenge 2011, Week 13

Issue: 
May 2011

Photos by Cami Calnan

Diners read about how they are to score each dish for the evening
Chef Jason Roy of Lexington Avenue Brewery prepping for one of his 3 dishes. The secret ingredient was cheeses from local Three Graces Dairy
Cucina24 filled with diners enjoying the second to last of the semifinals of the 2011 WNC Chefs Challenge
Hungry foodies ready for a deliciously cheesy night
The Manchego custard being plated atop a sweet pea emulsion for Chef Gonzalez and team Bistro at Bilmore's first dish
Bistro at BIltmore's Manchego custard with sweet pea emulsion, white figs, pickled radish & ricotta beignet, the highest rated of the night
The LAB's baked speck-wrapped bloomy rind with rosemary honey, spiced pine nuts, blueberry compote, white truffle chèvre sorbet & golden beet chips
First time competitors Chefs Michael Gonzales and Sean Carroll of Bistro at Biltmore
Chef Jason Roy of the LAB, also a first time competitor, begins plating his next dish
The six-cheese brioche sandwich, part of the LAB's 2nd dish of the evening
Team LAB's six-cheese grilled brioche, wild North Carolina mushrooms, smoked tomato purée, sweet & salty duck, chèvre risotto balls & local greens
Chef Gonzalez and team plating their 2nd dish of the evening
Guests are encouraged to pick up their plates to take in all the aroma, one of the judging criteria
Chefs and staffers help expedide all the plates once the competition has begun
BIstro at Biltmore's sweet tea-roasted pork tenderloin with cherry goat cheese tortelloni, carrot purée & espresso jus
WNC magazine Managing Editor, Melissa Cain Smith enjoying one of the last Chefs Challenge dinners of the year
Chèvre nut cheesecake, goat cheese caramel, tome fudge crunch, candied orange & vanilla tuille by team LAB, the seond highest rated dish of the night
Diners awaiting their next and final dish in an evening filled with wonderful local goats and cows milk cheeses
Chef Gonzalez plating his dessert, and final dish of the night
Team Bistro at Biltmore's brown butter almond cake, goat cheese ice cream, candied beets & spiced honey
Both teams emerge from the kitchen to take questions from the diners
Chefs Roy and Gonzalez share a congratulatory embrace along with Chef Rachel von Orde, from the winning team of Bistro at Biltmore
Chef Roy of Lexington Avenue Brewery gets well-deserved congratulations for a stellar night of competition
The winners! Chefs Rachel vom Orde, Chef Michael Gonzalez, and Chef Sean Carroll