Chef Bragg on winning team in Got To Be NC dining competition


150529BraggMay 29, 2015

Culinary School Chef Instructor Chef Geoff Bragg recently was on a winning team in the “Fire in the City” Competition Dining Series.

The statewide competition has been playing down at sites across the state. Bragg and his teammates next compete in Raleigh with four other teams in October.

The competition focuses on local foods, and requires the chefs, on an hour’s notice, to work a series of North Carolina-made ingredients into each of three courses served. During the May 18-19 series, the chef teams were given Certified Angus beef, N.C.-grown cocoa products, herbs, and milks and honeys produced in the state.

Bragg was paired with Brent Martin, chef of The Summit Room restaurant on East Boulevard, and Brigitte Oger, pastry chef at The Summit Room.

Geoff has participated for the last 3 years in this dining competition, supporting his chef colleagues while showcasing locally grown and produced NC products.

The winning teams in Charlotte received a handmade “Iron Forge” knife and a cash award. The state champs will win a full set of hand made “Iron Forge” knives, a larger cash award and an expense-paid trip to the Culinary Institute of America in Hyde Park, NY.

The Martin-Oger-Bragg team’s winning offerings: Hand-cut Certified Angus beef tartar with quail egg; Cocoa Powder Crackers; Fois Gras Paté, Sweet Potato Chips, and Chocolate Tres Leches cake with White chocolate brittle with shattered honey & cocoa nibs surrounded by a beet gelee’ sauce.

In addition to being a fun and exciting event, the competition focuses on sustainability. The prepared foods and unused pantry items are all donated to local shelters, food banks and other charities.

Coverage of the May event by Helen Schwab in the Charlotte Observer is here.

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