Carrots were the secret ingredient for the second 2013 Chefs Challenge at Chestnut in Asheville.
Diners show support for Chef Dan Moore of DoubleTree Catering, the evening's winning chef. Who created each of the six dishes isn't revealed until the end of the dinner.
Diners at the second WNC Chefs Challenge 2013, featuring chefs Edwin French of Pack's Tavern and Dan Moore of DoubleTree Catering.
Chef Edwin French of Pack's Tavern prepares braised New York strip.
Preparation of chef Moore's fried oyster with vegetable bundle with spicy carrot vinaigrette and carrot aioli
Chef French's carrot and fennel crab cake over roasted carrot salad with citrus cucumber and carrot oil
Chef Moore in the kitchen at Chestnut
Chef Moore's fried oyster with vegetable bundle with spicy carrot vinaigrette and carrot aioli
Chestnut's staff served the guests.
Moore's duck fat Celtic sea salt seared salmon with gingered carrot butter sauce, citrus chili and pickled carrot relish and asparagus
Chef Moore in the kitchen
Chef French's braised New York strip with carrot mousseline, chardonnay poached fingerling potatoes and carrot gremolata
Braised New York strip
French's team prepares a carrot crème brûlée with candied carrots
The judges' table
Carrot crème brûlée with candied carrots by team Pack's Tavern
Chef French (center) with the Pack's Tavern team
Moore's flourless chocolate carrot cake with "fireball" carrot chips and white chocolate carrot sauce with balsamic reduction capped the meal.
Chef Moore (left) with the DoubleTree team
