Fire on the Rock Competitions Continue February 23 and 24

Story by Corinne Saunders

Grab your plates and sharpen up your food-judging skills. The 5th annual Fire on the Rock Chef Challenge continues with chefs from Glidewell’s and Makoto’s competing on Tuesday, February 23, and chefs from Storie Street Grille and Casa Rustica battling it out on Wednesday, February 24.

Crippen’s Country Inn & Restaurant, located at 239 Sunset Drive in Blowing Rock, hosts the preliminary competitions each Tuesday and Wednesday in February and March.

The public is encouraged to make reservations in advance for any competition. Diners partake of a blind, six-course meal that costs only $39 plus drinks, tax and tips, and their scores of each dish determine which team advances. Prior to each meal on competition evenings, Crippen’s Owner Jimmy Crippen gives diners a quick lesson on food judging.

This year’s Fire on the Rock is a bracket-style elimination of 20 area chefs battling for the $500 prize, plus bragging rights for themselves and their respective restaurants. Each chef, along with their two coworkers, must incorporate a secret ingredient into each of the three courses they prepare.

For more information and/or to make reservations for any competition night, click to www.fireontherock.com. For more information, call Crippen’s at 828-295-3487.

Get to Know the Chefs

February 23 Competition

Skipper Clyburn, consulting chef, Glidewell’s

Winner of the February 9 competition

Editor’s Note: Clyburn was featured in our February 4 issue. To read Clyburn’s replies, click to http://www.highcountrypress.com/weekly/2010/02-04-10/fire-on-the-rock.htm

Ronald Dhing, general manager/executive chef, Makoto’s

Have you competed in Fire on the Rock before?
“No.”

What are your thoughts on Fire on the Rock?
“This is our first experience at Fire on the Rock, and my team is stoked. I'm excited to see all the different restaurants participating in the event. Apparently this year is a record number of teams, so it ups the ante, so to speak. We visited Crippen’s on the first night of the competition to better understand what would be expected of us and it only spiked our interest. I believe that our Asian flair will be a welcome diversion from the norm, as long as cheese isn't our mystery ingredient. That's actually a running joke amongst us, but whatever our ingredient is, we will give it our best. Good sportsmanship, learning of other High Country chefs and ultimately having fun in this competitive atmosphere is really what Fire on the Rock is all about to me and my team.”

How long have you been in the food and beverage business?
“Since 1987. Twenty-three years.”

Who will your teammates be?
“Kitchen manager Jody Peters and sushi chef Andy Lau.”

February 24 Competition

Andrew Long, executive chef/general manager, Storie Street Grille

Have you competed in Fire on the Rock before?
“I have. Last year was the first year I was head chef, but the restaurant and I have done it three years.”

What were the results of that?
“Last year, we lost in the first round to Dominic of Hound Ears. We won the first year [and we] lost the second year we did it.”

What are your thoughts on Fire on the Rock?
“It’s a good exercise in community-building, especially within the restaurant community within the High Country It’s also for a good cause, for the fire department here, and this year we’re also donating some food to The Hunger [and Health] Coalition. It’s an opportunity to have some good-natured competition between the restaurants and promote each other.”

How long have you been in the food and beverage business?
“Going on 15 years now. I’ve been up here working in Blowing Rock for the past five years at Storie Street Grille, the last two years as executive chef and before that, as a sous chef. Fifteen years feels like 30.”

Who will your teammates be?
“My teammates are going to be Stan ‘the Stunner’ Chamberlain and Jesse ‘Boom-Boom’ Russell.”

Hunter Bowling, executive chef, Casa Rustica

Have you competed in Fire on the Rock before?
“Yes, we competed last year. I was not the head chef; I was a sous chef. This will be my first time as head chef of the challenge.”

What were the results of that?
“We barely lost to Chuck over at Crestwood, [by] a very slim margin. We did pretty well, but we did lose.”

What are your thoughts on Fire on the Rock?
“I really enjoy it. It’s a chance for me to show off my skills and do some different dishes than I usually get to do at Casa Rustica.”

How long have you been in the food and beverage business?
“14 years.”

Who will your teammates be?
“My sous chef is Brian Peaver and Jordan Hubbard, he’s one of my line cooks.”