Morehead City Chef Andy Hopper and the Chefs 105 team Win Fire on the Dock Dining Competition
● By Kathryn
Morehead City Chef Andy Hopper and the Chefs 105 team earned the coveted red chef jackets and will go on to represent the coastal region in statewide competition later this year as part of the Got to Be NC Competition Dining Series. Submitted photo
Morehead City Chef Andy Hopper and the Chefs 105 team earned the coveted red chef jackets and will go on to represent the coastal region in statewide competition later this year as part of the Got to Be NC Competition Dining Series.
Hopper and his team won the Fire on the Dock competition in a Tuesday night final with New Bern Chef Gerry Fong and his team from Persimmons restaurant. The Fire on the Dock event, held at Shell Island Resort in Wrightsville Beach, began in late March with a field of 16 chefs.
Hopper and Fong were the last chefs standing and while they were competing for the title, they were credited with working together to make the event finale a success.
“Both of these guys are great champions,” restaurateur Jimmy Crippen, host and creator of the event, said in comments during the night. “They brought serious food and creativity to the dining room tonight. And the teams worked together to make the evening truly great. We have been so grateful to all of our chef teams from Wilmington and beyond. This coastal community has been so supportive of this concept. We loved being here. This is a place with a passion for food.”
Throughout the competition, Fire on the Dock chefs created three dishes each using a secret ingredient, always a North Carolina product, revealed to them the day of the competition.
According to the news release announcing the win, Fire on the Dock challenged Hopper and Fong to use two featured ingredients. They complied and built their menu with dishes that showcased the use of grits from Old Mill of Guilford and Junior Johnson’s Midnight Moonshine Strawberry.
The outcome of the competition was decided by the evening’s diners, with the votes of the dining public weighted 70 percent and those from the panel of professional judges 30 percent.
Hopper and the Chefs 105 team took home the trophy, a $2,000 check, the red chef jackets and Dansko clogs. In addition to Hopper, the team included Jason Foster and Creighton McNeil.
Article from jdnews.com