Fire in the City wraps up 1st round

Fire in the City, the Charlotte-based branch of the Competition Dining series highlighting N.C. foods, has wrapped up its first round, whittling the 16 starting chefs to eight. The last four battles in the first round:

Sept. 2:
Matchup: Nicolas Daniels of The Wooden Vine and Paul Ketterhagen of Carpe Diem.
Surprise ingredient: RayLen Vineyards & Winery Riesling.
Highest scoring dish of the night: Manchester Farms quail ballotine stuffed with quail sausage, with smoked farro risotto and Riesling gastrique (by Ketterhagen; see below).
Advancing: Ketterhagen, with a score of 26.29415301 to 23.93311475.


Sept. 3:
Matchup: Jon Fortes of Mimosa Grill and David Sullivan of Fish Market Bar and Grill.
Surprise ingredients: RayLen Vineyards & Winery Riesling.
Highest scoring dish of the night: Duo of Maple Leaf Farms duck: Riesling-marinated cold smoked breast, two-hour confit of leg, Scott Farms sweet potato apple bread pudding, parsnips and Riesling cider butter (by Fortes; see below).
Advancing: Fortes, with a score of 29.74561404 to 25.46072351.


Ketterhagen and Fortes will compete Sept. 16.

Aug. 26:
Matchup: Brent Martin of The Summit Room and Jon Spencer of Epic Chophouse and Chillfire Bar & Grill.
Surprise ingredients: Fogwood Foods blueberry syrup and Certified Angus Beef ribeyes.
Highest scoring dish of the night: Marquise au chocolat over pistachio and Fogwood Foods blueberry syrup crust, with blueberry syrup gastrique (by Chef Spencer; below).
Advancing: Spencer, with a score of 27.17516159 to 26.55705128.


Aug. 27:
Matchup: Chris Coleman of The Asbury and Brian Williams of Upstream.
Surprise ingredients: Mirepoix, potatoes and Uncle Scott’s Root Beer.
Highest scoring dish of the night: Cast Iron Certified Angus Beef ribeye, Yukon Gold chevre purée, roasted mirepoix, Uncle Scott’s Root Beer demi-glace (by Chef Coleman; below).
Advancing: Williams, with a score of 26.50819820 to 24.64995532.


The second round begins tonight (Sept. 8); Spencer and Williams face off Sept. 15.