Chef of local restaurant wins Final Fire Cooking Competition

This year’s Final Fire Cooking Competition took place this past weekend and local chef Adam Hayes of the Red Stag Grill was crowned champion.

The competition, which took place in Raleigh Nov. 22 and 23, invited talented chefs to create three dishes with mystery ingredients and present these dishes to a panel of judges. With his delectable menu of stuffed quail, carolina bison oxtail and mountain river venison, Hayes returned victorious. First Hayes defeated Chef Gerry Fong of Persimmons Restaurant in the semi-finals, then battled Chef John Bobby of Noble’s Grill in the final competition for the title of “Final Fire Champion.”

The Red Stag Grill, Hayes’s restaurant, is located at the Grand Bohemian Hotel in Asheville.

SHARE

Before you comment

The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Xpress is committed to offering this platform for all voices, but when the tone of the discussion gets nasty or strays off topic, we believe many people choose not to participate. Xpress editors are determined to moderate comments to ensure a constructive interchange is maintained. All comments judged not to be in keeping with the spirit of civil discourse will be removed and repeat violators will be banned. See here for our terms of service. Thank you for being part of this effort to promote respectful discussion.

Leave a Reply

To leave a reply you may Login with your Mountain Xpress account, connect socially or enter your name and e-mail. Your e-mail address will not be published. All fields are required.