Culinary Goodness from Fire in the City

19 Aug

It was a great Fire in the City dinner with some spectacular food created by Chefs Clark Barlowe of Heirloom Restaurant and Luca Annunziata of Passion8 Bistro. The Got to Be NC Competition Dining Series kicked off its first battle last night, and below are photos of the six courses with their descriptions. The secret ingredients were Eggs and Molasses.

The overwhelming favorite dish by diners was course 4! Surprising to me was Heirloom’s dessert (course 5) getting slightly edged out by Passion8’s (course 6). Must be the chocolate sweet-tooth in me coming out. Congratulations to both chefs and their teams on a great night, and to Chef Luca Annunziata on the win!
comp1

Course 1 – Maple Leaf Farms Duck Sausage Joyce Farms Poulet Rouge Scotch Egg, Petite Herb Salad, Quick Dill Pickle, Harrell Hill Farms Sorghum Syrup Molasses Duck Jus – by Heirloom Restaurant

comp2
Course 2 – Ponzu Harrell Hill Farms Sorghum Syrup Molasses Glazed Tuna, Soft Boiled Joyce Farms Poulet Rouge Egg, Sesame Sorghum Duck Yolk, Roasted Beets, Radish Chervil Lemongrass Coulis, Cucumber, Orange Dust – by Passion8

comp3

Course 3 – Woody &Wilcox Birdbrain Farms Ostrich Egg Fried Flounder, 3-Times Cooked Potato Chips, Brussels Slaw, Ostrich Egg Sauce Gribiche – by Heirloom Restaurant

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Course 4 – Raviolo a la Joyce Farms Poulet Rouge Yolk, Ostrich Egg Carbona, Crispy Oyster Mushroom, Roasted Harrell Hill Farms Sorghum Syrup Molasses Party Pan Squash, Charred Corn – by Passion8

comp5

Course 5 – Harrell Hill Farms Sorghum Syrup Molasses Cake, Sorghum Dark Chocolate Cremeux, Sorghum Mousse, Sorghum Raspberry Caramel, Raspberry Anglaise, Vanilla Tuille – by Heirloom Restaurant

comp6

Course 6 – Harrell Hill Farms Sorghum Syrup Molasses & Milk Chocolate Caramel Cup, Citrus Curd, Sorghum Madeline, Blackberry and Pom – by Passion8

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