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WNC Chefs Challenge Round 4: Red Stag Grill vs. Sunburst Trout

Issue: 
April 2012
Photographs by: 
Camilla Calnan
WNC Chefs Challenge Round 4
Cornmeal stack cakes with Troy and Sons Moonshine by Sunburst Trout
Shrimp sausage prepared by Team Red Stag
Students from Glen Arden Elementary decorated Adam Hayes' chef coat.
Vidalia onion and crab bisque with cornmeal cracker by Sunburst Trout
More than 100 people attended the challenge, held at the Century Room at Pack's Tavern.
Seafood scrapple with molasses mustard and pickled cabbage by Red Stag Grill
Mr. & Mrs. Gold toast Freddy Cerrato and Anthony Cerrato
Chefs Adam Hayes (left) and Brian Knickrehm from Red Stag Grill
Team Sunburst Trout
Team Red Stag Grill
Team Red Stag's shrimp sausage over pimento cheese grits with tasso gravy was voted the night's top dish.
Moonshine pie with apples, Troy and Sons Moonshine, and sweet bacon-grit cream by Team Red Stag was voted the No. 3 dish of the night.
Chef Ref Edwin French
Diners are given score cards to judge the night's dishes.
Sunburst Trout's cornmeal stack cake with Troy and Sons Moonshine was voted No.2 dish of the night.
The chefs congratulated each other at the end of the evening when Team Sunburst Trout won by a small margin.
Asheville Wine & Food Festival organizer Bob Bowles announces the outcome.
Chef Adam Hayes with his family
Becky Gaddis with Team Sunburst Trout (right)