FEBRUARY 3, 2011 ISSUE
Green Park Inn’s James Welch Advances in First Fire on the Rock Challenge
Battles Continue Between High Country Top Chefs
Newcomer Joshua Grogan from Boone’s Crave battled James Welch from the Green Park Inn during the first heat of the Fire on the Rock Chef Challenge on February 1. Although Grogan put up a good fight, Welch came out on top. 
This ginger-honey marinated leg of lamb, crafted by James Welch of the Green Park Inn, received top marks in Fire on the Rock’s first heat on February 1. Be sure to check High Country Press every week for a preview of each preliminary round as the Fire on the Rock Chef Challenge continues through February and March.
The Iron Chef-inspired Fire on the Rock Chef Challenge kicked off this week with battles between some of the area’s best chefs.
Dubbed “Battle Ginger,” the event’s first sold-out heat featured James Welch from the Green Park Inn in Blowing Rock and Joshua Grogan from Boone’s Crave, with each cooking culinary masterpieces that incorporated this secret ingredient.
Welch proved to be the top scorer on February 1, with his ginger-honey marinated leg of lamb receiving top marks—meaning he will advance forward in the bracket and will battle Sam Ratchford of Boone’s Vidalia on Tuesday, March 15.
Wednesday, February 2, will feature a matchup between Skipper Clyburn of Blowing Rock’s Glidewells and Tom Jankovitch of Painted Fish Catering.
“Clyburn and Jankovitch both cut their teeth in the ‘80s and ‘90s and have a lot of tricks up their sleeves,” said Jimmy Crippen, founder of Fire on the Rock and owner of Crippen’s Country Inn, to High Country Press last week. “Clyburn is no stranger to the great chefs and has worked with many.”
After being impressed with Jankovitch’s culinary skills, Crippen asked this former chef of the Grandfather Golf & Country Club to compete “just to raise the ante for everyone else.”
Next week, on Tuesday, February 8, Guy Thomas of Meadowbrook Inn & Suites in Blowing Rock will face Jason Jarrell—a 2010 finalist—from Rowland’s at Westglow Spa in Blowing Rock.
The next day, on Wednesday, February 9, Joe Turner from Banner Elk’s Hearthstone Tavern & Grille will battle with James “Doc” Trez of Boone’s Char.
Crippen’s Country Inn & Restaurant, located at 239 Sunset Drive in Blowing Rock, will host the preliminary elimination rounds, and then the quarterfinals, each Tuesday and Wednesday at 6:30 p.m. in February and March.
Each dish is judged by the diners on judging forms as they eat, and at the end of the evening, officials will collect diners’ judging forms for tally, each chef’s dishes will be revealed and the highest scorers will be announced.
Fire on the Rock finals will take place during the Blue Ridge Wine & Food Festival in Blowing Rock in April.
For more information about the competition or for reservations, call Crippen’s Country Inn at 828-295-3487 or click to www.fireontherock.com.
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