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.
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