Fire on the Rock Wraps up Preliminary Competitions with March 16 and 22 Battles

Story by Corinne Saunders

Chefs from Rowland’s at Westglow Spa and Twenty One & Main will battle it out on Tuesday, March 16, and chefs from Bistro Roca and Grandfather Golf and Country Club will compete on Monday, March 22 (a schedule change from Wednesday, March 17), as the 5th annual Fire on the Rock Chef Challenge continues.

These two battles wrap up the preliminary competitions, and reservations should be made now for both events, because competitions have been consistently selling out, said Jimmy Crippen, owner of Crippen’s Country Inn & Restaurant.

If a competition is sold out, be sure to ask to be put on the waiting list, he said.

Reservations should also be made now for the quarterfinals, which take place Tuesdays and Wednesdays, March 23, 24, 30 and 31, Crippen said.

Crippen’s, located at 239 Sunset Drive in Blowing Rock, hosts the preliminary competitions and quarterfinals each Tuesday and Wednesday through the end of March. Each chef, along with two coworkers, must incorporate a secret ingredient into each of the three courses they prepare.

The cost of attending any night’s event is only $39 plus drinks, tax and tips, and includes a blind, six-course meal. Diners’ scores of each dish determine which team advances. Prior to the meal each competition evening, Crippen gives a quick lesson on food judging.

Reservations should be made now for the main Fire on the Rock events, which take place as part of the Blue Ridge Food and Wine Festival in Blowing Rock. Semifinals take place at 11:00 a.m. and at 4:00 p.m. on Saturday, April 17, and the grand finale takes place on Sunday, April 18, at 2:00 p.m., Crippen said.

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

To make reservations for the semifinals or grand finale, call the Blowing Rock Chamber of Commerce at 877-295-7965.

Get to Know the Chefs

March 16 Competition

Jason Jarrell, executive chef, Rowland’s at Westglow Spa

Have you competed in Fire on the Rock before?
“Nope, this will be the first time.”

What are your thoughts on Fire on the Rock?
“The growing popularity of the event really reflects what’s been going on in the area in the past 10 years. A lot of talented chefs and restaurants have been moving up, [there are] a lot of great businesses [and there has been a] reemergence of the small farming community. Take all these things together, and we’re really poised to be a major food destination, a small Napa Valley if you will. I’m proud to be a part of it. It’s an exciting time to be a chef in the High Country.”

How long have you been in the food and beverage business?
“More than 16 years now. I started working in restaurants when I was 15, washing dishes. I kept working in restaurants as I got older and kind of realized it’s what I want to do.”

Who will your teammates be?
“Nate Curtis and Todd Hurst.”

Jeff Gibbs, owner/executive chef, Twenty One & Main

Have you competed in Fire on the Rock before?
“I have not.”

What are your thoughts on Fire on the Rock?
“I think it’s great. I think it’s a healthy competition. Being my first time, I’m not sure exactly how the competition plays out, but it seems like a healthy environment for chefs and [for] the people who can come into one place and see all that the different chefs have to offer.”

How long have you been in the food and beverage business?
“Around 20 years. Most of my career was in Charleston, S.C. About two years ago, I moved up to Elkin and bought a restaurant. I have three partners in my restaurant.”

Who will your teammates be?
“Jeremy Clayman and Stephanie Gibbs. She’s actually my sister and my pastry chef.”

March 17 Competition

Michael Foreman, executive chef, Bistro Roca

Have you competed in Fire on the Rock before?
“Yes, I’ve been doing it since day one.”

What were the results of that?
“Two wins, two losses. I have two trophies and two walks of shame.”

What are your thoughts on Fire on the Rock?
“I love it. It’s a good time. It’s definitely an opportunity for the chefs to go against each other head-to-head instead of based on numbers. It’s always a numbers game: ‘my restaurant did more than your restaurant.’ It’s more of an opportunity to cook for and against each other [and is] the one and only opportunity to be in the kitchen together. Usually we just see each other when the dead come out to play. All in all, it’s good fun for all of us [and is] kind of a change in our normal schedules.”

How long have you been in the food and beverage business?
“Twenty-four years. I actually started cooking in a hotel when I was in college. My degree was in organic chemistry [but] I became the black sheep of the family by going to culinary school. I enjoyed cooking more than sitting in a lab coat five hours a day. Instead of cleaning up hazardous waste, I’m learning to put delicacies in people’s mouths and make them smile.”

Who will your teammates be?
“Ironically, I had five guys qualified to be on the two slots of the team this year. We drew straws. My executive sous chef Seth Parker and my sous chef John Dean [are on the team].”

Tom Jankovich, chief cook and bottle-washer, Grandfather Golf and Country Club

Winner of the February 17 competition
Editor’s Note: Jankovich was featured in our February 11 issue. To read his replies, click to www.highcountrypress.com/weekly/2010/02-11-10/second-round-of-fire-on-the-rock.htm.