Local chefs battle course for course in the Fire on the Rock Competition Dining Series

The 2014 Fire on the Rock Dining Series got off to a hot start last week with Chef Samuel Ratchford of Boone’s Vidalia Restaurant and Wine Bar and Chef Michelle Bailey of Flat Rock’s Season’s at Highland Lake both moving on to the second round.

Ratchford kicked off the competition on Monday, March 10, competing against Chef Anthony Cerrato of Strada Italiano. Ratchford triumphed, preparing one of the highest-rated courses of the competition so far: Wanchese pink shrimp ceviche, andouille and Old Mill of Guilford grits canapé, sweet chili and Brussels sprouts slaw, Texas Pete® “Cha” aioli and grilled tomatillo coulis, which received a weighted score of 30.17.  Cerrato cooked valiantly, winning three of the six courses, but Ratchford managed to collect a higher average score throughout the round.

The Tuesday, March 11, match up featured Bailey facing off against Chef Michael Mahoney of ISIS Restaurant. This battle was also split evenly with the two chefs alternating wins with each course. But similar to Ratchford, Bailey’s standout third course was enough to push her over the top. She scored a 31.21 with her cast-iron seared, certified Angus beef bistro filet; Two Shoes Farms oyster mushroom ravioli; roasted cauliflower puree; Krupnikas glazed Brussels sprouts; smoked mushroom demi, acorn squash with Krupnikas jus and North Carolina oyster mushroom jerky.

The Fire on the Rock series will continue next week with Chef Edwin Bloodworth of Boone’s The Gamekeeper Restaurant cooking against Chef Sam Etheridge of Ambrozia Bar + Bistro on Monday, March 17.  The following showdown is between Chef Steven Goff of King James Public House and Chef Michael Fisera of Lexington Ave Brewery on Tuesday, March 18.

Track the bracket-style tournament and see all of the winning courses on the series’ website here.


Thanks for reading through to the end…

We share your inclination to get the whole story. For the past 25 years, Xpress has been committed to in-depth, balanced reporting about the greater Asheville area. We want everyone to have access to our stories. That’s a big part of why we've never charged for the paper or put up a paywall.

We’re pretty sure that you know journalism faces big challenges these days. Advertising no longer pays the whole cost. Media outlets around the country are asking their readers to chip in. Xpress needs help, too. We hope you’ll consider signing up to be a member of Xpress. For as little as $5 a month — the cost of a craft beer or kombucha — you can help keep local journalism strong. It only takes a moment.

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.