King of the Mountain Chefs Challenge



Saturday, March 5, 2011

King of the Mountain Chefs ChallengeThe Blue Ridge Mountains Village of Highlands North Carolina inspires artists of every genre—especially culinary. On Saturday, March 5, four of the town’s top chefs will face off in a competition modeled after the popular “Iron Chef” program on The Food Network. Using mystery ingredients, the chefs will race against the clock to create the winning culinary dish and be crowned “King of the Mountain.”

As winner of the 2010 King of the Mountain Chefs Challenge Nick Figel will defend his title against:

Chef Johannes Klapdohr of Madison's Restaurant at The Old Edwards Inn and Spa

Chef Jonathan Reid of Gamekeeper Restaurant Chef Mitch Shepard of Ruka’s Table

The competition will take place at Cyprus Restaurant, which features an open kitchen and an open iced display case where the mystery ingredients will be unveiled for each round of the competition.

Providing color commentary during the three segments of the competition will be Shelley Skiles Sawyer

Managing Food Editor, Flavors. Selecting and procuring the mystery ingredients that the chefs will use during the face-off will be Chef Wolfgang of Wolfgang’s Restaurant & Wine Bistro.

After two preliminary heats in the afternoon, the main competition will take place between two finalists.  Each competing chef will also create an appetizer to be enjoyed by the audience during the competition, along with wine and a cash bar.  Guests who chose to stay for the dinner that follows will also sample one course from each of the competing chefs.

Three judges will sample the creations and decide which chef deserves to be crowned “King of the Mountain.”  They are:

1. Chef Hugh Acheson, Five & Ten Restaurant, Athens, GA.
2. Chef Daniel Lindley, St. John’s Restaurant of Chattanooga, Tennessee.
3. Janet Poleski, Food Writer Talk Greenville Magazine.

The Competition Itinerary and Costs are as follows:

Cost is $118.00 for the Chef’s Challenge and dinner. This includes:

1. Access to “the event” which is all three competitions (3:30 pm, 5pm, and the final heat at 6pm)
2. Champagne greeting
3. Two beverage tickets
4. Hors D’oeuvres throughout the events, one of which will be provided by each of the participating restaurants
5. Four course gourmet dinner with one course created by each of the Chef Competitors.

Event pricing does not include taxes. Dinner pricing does not include taxes, gratuities or alcoholic beverages at dinner.

Seating is limited, and there are seven “close-to-the-action VIP counter seats” available during the event for $159. For information please call 828-526-2909.