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WNC Chefs Challenge 2011, Week 8

Issue: 
April 2011

WINNER: Broadmoor – Fletcher VS. The Red Stag Grill – Asheville

Photographs by: 
Camilla Calnan
Related story: 
Broadmoor vs. Red Stag Grill: Big on Bison
Chef Adam Hayes of The Red Stag Grill at The Grand Bohemian
Team Broadmoor's duo dish: bison tartar with a sunny-side up quail egg and pickled ramp, and roasted bison roulade with ramp aioli and radish salad
Team Broadmoor plating their bison tartar
Diners judge dishes on presentation, smell, use of ingredients, and originality
Broadmoor's first dish of bison tartar with a sunny-side up quail egg and pickled ramp, and roasted bison roulade with ramp aioli and radish salad
Broadmoor's first dish of the evening
Chef Hayes of The Red Stag Grill has fun in the Cucina24 kitchen while plating his next course
Red Stag Grill's braised short rib crépinette, sunchoke purée, and pickled spring vegetables
The secret ingredient was provided by Carolina Bison based in Asheville.
WNC Chefs Challenge diners enjoyed six dishes featuring local bison
Cucina24, a great host restaurant to the 2011 WNC Chefs Challenge
Diners enjoy drinks and conversation between each course
Chef Hayes and teammate prepping
Broadmoor's bison rib eye with pea purée and pork demi-glace fingerling potatoes and Brussels sprout salad
Vegetable ragout simmering for Red Stag's bison duo dish
Team Red Stag's buffalo duo dish
The Broadmoor team plating their second dish
Diners at the eighth challenge between The Orchard at Broadmoor and The Red Stag Grill
Diners seemed delighted by the bison desserts
Broadmoor's dessert of strawberry-braised short ribs with brown sugar crème anglaise, cornbread, and basil
Red Stag's dessert of bison brisket bacon with chocolate sauce with orange zest rice pudding
Hunt Mallace from Asheville's The Weinhaus gives all the chefs a hand
The winning team of Chefs Stephen Sauer (right), Steven Goff, and Caitlin McMullan of The Orchard at Broadmoor in Fletcher are named the winners
Chef Sauer gets a victory squeeze from his mom