In a final
battle that left chefs Kirsten Mitchell and Antoine Murray separated by two
points, it was Murray who nosed ahead to capture his first Competition Dining
NC Fire on the Dock series title.
ingredients for the final, which took place on Monday, Feb. 18, at Bluewater Grill, were Certified Angus Beef Eye of Ribeye and Joe Van
Gogh Coffee, both products of North Carolina. Murray said the complexity of his
second dish of coffee and balsamic marinated ribeye, herbed barley,
coffee steeped mushrooms, Peruvian coffee jus, honey glazed bacon, parsnips,
mascarpone sweet potatoes and candied pecans was an example of
the effort he and his team poured into the final.
chef’s other two dishes were separated by an overall score of less than a
point, Murray’s final dish of cappuccino cheesecake, Peruvian chocolate cake
and Ethiopian crème patissiere beat Mitchell’s final dish by more than five
disappointed, Mitchell said competing in the Fire on the Dock series always
rejuvenates her cooking.
After the results
were delivered the flood of diners leaving greeted Murray and his team of
Benjamin Guaman, Justin Mooney and Vernon Puglisi.
“It feels good
because every year it felt like we should have made it but something happened
here or there, and this year everything lined up for us and we made it happen,”
Murray said in between congratulatory remarks.
Donning the champion
Red Chef’s Jacket, and holding the Ironman Forge custom chef’s knife and $2,000
check, the previously intense Murray was all smiles when joined by his wife and