Fire on the Rock Competitions Continue March 2 and 3

Story by Corinne Saunders

The 5th annual Fire on the Rock Chef Challenge continues, pitting chefs from Hearthstone Tavern & Grille and Vidalia against each other on Tuesday, March 2, and with chefs from The Table at Crestwood and Gamekeeper Restaurant squaring off on Wednesday, March 3.

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 the meal each competition evening, 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

March 2 Competition

Joe Turner, chef, Hearthstone Tavern & Grille

Have you competed in Fire on the Rock before?
“Once, three years ago.”

What were the results of that?
“Well, in my round, I lost to Crippen’s.”

What are your thoughts on Fire on the Rock?
“It’s great because it’s for a great cause, for the Blowing Rock Fire Department firefighters. It showcases the High Country’s talent of the area chefs, [and] it’s a nice format for them to showcase. I’m happy to be competing and I wish all the chefs luck. Hopefully they bring their A-game.”

How long have you been in the food and beverage business?
“Nineteen years. I grew up in a Southern family. I was born and raised in Brooklyn but my family was Southern. I spent a lot of time in the kitchen with them.”

Who will your teammates be?
“My teammates are going to be Chris Sarra and Matt Rivers.”

Sam Ratchford, chef-owner, Vidalia

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

What are your thoughts on Fire on the Rock?
“[I’m] looking forward to it. [It] sounds like fun. I’ve never done it before, so I don’t know what to expect.”

How long have you been in the food and beverage business?
“Sixteen years. I went to New England Culinary Institute. I’ve been working in kitchens my whole working life, pretty much. I like to do simple food and do it well.”

Who will your teammates be?
“Michael Vetro, Jr. and Brooks Reckard.”

March 3 Competition

Sam Beasley, working chef, Gamekeeper Restaurant

Winner of the February 10 competition

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

Chuck Nelson, executive chef/director of food and beverage, The Table at Crestwood

Have you competed in Fire on the Rock before?
“Yes, this will be my fourth time.”

What were the results of that?
“For the very first one, I won, I guess the entire thing. The second one I lost. Last year, I was a semifinalist—I didn’t make it to the grand finale, but I was one of the finalists.”

What are your thoughts on Fire on the Rock?
“I think it’s a great competition between local chefs [and] a way to showcase each individual chef’s talent. It’s a great way to promote all the local restaurants and the talent that is up here. There is a lot of talent up here even though it’s a small community. Good luck to all the competition, and I hope we win.”

How long have you been in the food and beverage business?
“Going on about 15 years. I went to culinary school at Le Cordon Bleu in Scottsdale, Ariz. I did an apprenticeship for a master chef at the Ritz Carleton in Phoenix, [Ariz.]. Most of my background is in [the] hotel/restaurant side of it and then I’ve worked for a couple independent restaurants.”

Who will your teammates be?
“Garrett Bailey, sous chef, and Kenneth Bell.”