CLM Fall 2018

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VERY CULINARYTEXT BY HEIDI BILLOTTOPHOTOGRAPHY BY THE BEAUTIFUL MESS PHOTOGRAPHYRECAP OF THE 2018 NCRLA CHEF SHOWDOWNWhen North Carolina chefs gather, deliciously local things begin to happenCharlotte Living’s own Heidi Billotto with all the participating chefs from the 2018 NCRLA Chef ShowdownAs food editor and writer for Charlotte Living, I alsodo quite a bit of freelance work and am in contactwith chefs and restaurants across the state. I amdelighted to share this story as it was my pleasure toonce again work with the North Carolina Restaurant& Lodging Association (NCRLA) to help organize andhost this annual event showcasing the talent ofNorth Carolina chefs from the mountains to thecoast. Enjoy every bite! – Cheers, HeidiNow in its third year, the NCRLA Chef Showdownoriginally started as a fun twist on the Monday night“dinner” event held in conjunction with the annualNCRLA Expo.NCRLA members, all active participants in thehospitality industry are invited to attend the annualNCRLAExpo each year. The expo is a unique two-daytrade show/exhibition/seminar event which connectsthe North Carolina restaurant and lodging industriesfor an all-inclusive program of education and anexposition of the latest products, services and technologiesfrom across the state. As such, the Expocreates a forum for this stellar group of industry professionalsto discuss state-of-the-art practices andinnovative ideas affecting restaurant and hospitalitybusinesses today.The 2018 Expo took place in Charlotte at theCharlotte Convention Center on Monday, Aug. 27and Tuesday, Aug. 28. The NCRLA Chef Showdown is62 | CHARLOTTE LIVINGstill held on the first night of the Expo, but since thatfirst year it has grown by leaps and bounds into anevent all its own.The mission of the NCRLA Chef Showdown is tocelebrate and recognize the talent of North Carolinachefs and mixologists. The North Carolina Departmentof Agriculture is the event’s presenting sponsor andthe event is the state's premier culinary competition.With that “eat and drink local” tie in, chefs andmixologists are asked as they conceptualize theirplate or cocktail, to incorporate all the GotToBeNClocal product that can get on the plate and in the glass.This year’s Chef Showdown, started in January2018 with a call to apply. 50 + chefs responded; 30 ofwhom were invited to participate in one of threesemi-final rounds held across the state. The venueshosting the regional semi finals are all excellentrestaurants in their own rite - all places to put onyour must-try list. They include Highland Avenue inHickory NC; Lawson’s landing in New Bern NC andVidrio in Raleigh NC. Same creds go to our hostvenue for the finals: Aria Tuscan Grill at Founders Hallin the Bank of America Center in Uptown Charlotte.The twenty-one top scoring chefs from the semifinal rounds were invited to participate in theAugust 27 NCRLA Chef Showdown in Charlotte.At the competition, each of the chefs served theexcited crowd sample-sized offerings of each dish;but only 12 chefs - those with the highest semi finalround scores - took the next step to the final round ofcompetition, presenting their dishes to a panel ofjudges, live onstage.With two Judges’ Tables on stage, Chefs each presentedto a panel of five culinary judges, while sixNorth Carolina mixologists representing six NorthCarolina distilleries presented to a trio of mixologyjudges, simultaneously. Meanwhile, the crowd ofsome 375-400 attendees walked the room, movingfrom chef to chef and bar to bar, eating and drinkinglocal all along the way. NCRLA Chef Showdowngoersvoted for their favorite dishes and drinks todetermine the People’s Choice award winners forBest Savory Dish, Best Pastry Dish and Best SpecialtyCocktail.Lynn Minges, President and CEO of the NCRLA andBilly Sewell, Chair of the NCRLA Board of Directorswere on hand to welcome guests and present theawards.In the end Chef Travis Myers of Willow’s Bistro inWinston-Salem won the coveted NCRLA Chef of theYear, while Miranda Brown of Charlotte’s TheAsbury at the Dunhill earned NCRLA Pastry Chef ofthe Year. Joe Nicol, Asheville-based mixologist tookhome NCRLA Mixologist of the Year awards with acocktail he crafted using Greensboro’s Fainting GoatSprits, Emulsion Gin.
VERY CULINARYHeidi Billotto, center, with 2018 NCRLA Chef Showdown panels of judges, from left, Chef Catherine Rabb, Fenwicks in Charlotte; Chef Mark Alison,Cabarrus Health Alliance; Lisa Bullock Prince, host of Flavor NC; Tim Parrish, NC Department of Agriculture; Chef Scott Crawford, Crawford & Sonsin Raleigh; & Amanda Britton, 2017 NCRLA Mixologist of the Year. Not Pictured, Johnny Caldwell and Taneka Reaves, of The Cocktail Bandits.HERE IS THE LIST OF THE 2018 WINNERS:• NCRLA Chef of the Year: Chef Travis Myers of Willow’sBistro in Winston-Salem, NVC• NCRLA Pastry Chef of the Year: Chef Miranda Brownof The Asbury at the Dunhill Hotel, Charlotte• NCRLA Mixologist of the Year: Joe Nicol fromAsheville, representing Fainting Goat Spirits ofGreensboro, NC• People’s Choice Savory Plate honors went to ChefThomas Card, Counting House at the 21c MuseumHotel, Durham• People’s Choice Pastry Plate went to Chef AnikaRucker of Fahrenheit Charlotte• People’s Choice Specialty Cocktail: Hannah Forde-Smith, mixologist at Chef and the Farmer in Kinston,NC, representing Mother Earth Spirits also locatedin Kinston, NC• Best Booth Design – Distillery: Sarah Wells, FS FoodGroup, Charlotte; representing Durham Distillery inDurham, NCThe North Carolina Restaurant and LodgingAssociation (NCRLA) is the driving force behind NorthCarolina’s $23.5 billion restaurant, foodservice and lodgingindustries. For more information on the 2019 NCRLAChef Showdown, follow the event on social mediafeeds or visit the website at ncrla.org/chefshowdownNCRLA Chef Showdown People’s Choice forPastry from Chef Anika Rucker, FahrenheitCharlotte NCNCRLA Chef Showdown Savory People’s Choicefrom Chef Thomas Card, The Counting House inDurham NCOTHER AWARDS INCLUDED:• Best Use of a “Got to Be NC” Ingredient – Savory:Chef Teddy Diggs, Coronato, Chapel Hill, NC• Best Use of a “Got to Be NC” Ingredient – Pastry: ChefCody Middleton, Forsyth Country Club, Winston-Salem• Most Creative Presentation – Savory: Chef BrandonShepard, Urban Street Eats Catering & Food Truck,Cedar Point, NC• Most Creative Presentation – Pastry: Chef CodyMiddleton, Forsyth Country Club, Winston-Salem, NC• Best Booth Design – Savory: Chef Matthew Hannon,Ashten’s, Southern Pines, NC• Best Booth Design – Pastry: Chef Gerald Hawkins,Gaston Country Club, Gastonia, NCCHARLOTTE LIVING | 63
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Page 16: FROM THE EDITORTake aWalk on the Ea
Page 20 and 21: CHARLOTTE EASTEast Side ExplosionTh
Page 22 and 23: The Charlotte city skyline can be s
Page 24: CHARLOTTE EASTOn the Sidewalks of C
Page 27 and 28: COLORFUL SCENERYMurals and street a
Page 29 and 30: CHARLOTTE EAST• In 2015 a major e
Page 31 and 32: CHARLOTTE EASTA Tribute to an East
Page 33 and 34: EMILY - Herno red puffer jacket,Par
Page 35 and 36: EMILY Seventy floral blouse in navy
Page 37: CHARLOTTE EASTEXHIBITS & EVENTS AT
Page 52 and 53: SPECIAL THANKSCharlotte Living woul
Page 54 and 55: We Put The Fun In Funky217 Depot St
Page 56 and 57: BY SHERRI JOHNSONPHOTOGRAPHY BY GER
Page 58: MIND, BODY & SOULBY REV. TONY MARCI
Page 62 and 63: MIND, BODY & SOULYourBeautifulSmile
Page 66 and 67: VERY CULINARY2018 NCRLA Pastry Chef
Page 68: VERY CULINARYTEXT BY HEIDI BILLOTTO
Page 71 and 72: THE FORWARDThis story starts by loo
Page 73: CHAPTER 2 - PASTA & PROVISIONS ON P
Page 76 and 77: GIVING BACKA Night of GivingCHEF’
Page 78 and 79: GIVING BACKOn January 12, 2019, the
Page 80: IN THE CITYTEXT BY ADAM RHEW, DIREC
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CLM Fall 2018

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