FEBRUARY 10, 2011 ISSUE
Seasoned Chefs Overcome Propane Issues During Fire on the Rock
Dining Competition Continues February 22 and 23
Jason Jarrell of Rowland’s crafted the pan-seared sea scallop with red curry, complete with coconut and cucumber sorbet. This was the highest scoring dish of the February 8 competition. 
The curried coconut-ginger ice cream, complete with port wine dried cherry compote and candied pistachios, a creation by Meadowbrook’s Guy Thomas, received 1,905 points in the February 8 competition. 
February 8 winner Guy Thomas of Meadowbrook shakes hands with Rowland’s Jason Jarrell. Be sure to check High Country Press and www.highcountrypress.com every week for a preview of each preliminary round as the Fire on the Rock Chef Challenge continues through February and March.
The second week of the Fire on the Rock Chef’s Challenge kicked off Tuesday evening in what Jimmy Crippen, competition founder, called “restaurant impossible” as Crippen’s Country Inn & Restaurant battled propane problems.
Earlier on Monday, Crippen had two new water heaters installed, which caused the regulator on the propane tank to freeze up, cutting off the propane supply to the kitchen several times—once in the middle of a course.
Despite the difficulties, Crippen said the chefs stepped up like professionals.
“They didn’t flinch,” he said. “It was an amazing feat, and the food did not suffer. As a matter of fact, as the second course came out and we lost our gas, it was actually our highest scoring dish.”
Meadowbrook’s Guy Thomas came out on top of the competition on Tuesday, with 5,731 points to the 5,462 points awarded to Jason Jarrell of Rowland’s at Westglow Resort & Spa.
Both scored higher, though, than any chefs in the competition so far. With curry as the secret ingredient, all six courses had to incorporate the spice mixture in one form or another. Dishes included, in order of course: pan-seared grouper with yellow curry cream, pan-seared sea scallop with red curry, grilled pork tenderloin with curried carrot puree, wood grilled green curry rubbed N.Y. strip, curried coconut-ginger ice cream and green curry cheesecake.
Judged entirely by the diners, the pan seared sea scallop was the most popular dish of the evening, with 2,026 points.
On Wednesday evening, three-year competition veteran Joe Turner of Banner Elk’s Hearthstone Tavern battled against newcomer Michael Spencer from Table 220 in Hickory. For the latest results and menu information, click to www.fireontherock.com, or search Fire on the Rock Chef Challenge on Facebook for updates.
Coming Up Next
Fire on the Rock will resume on Tuesday, February 22, with a matchup between Matt Franklin of Beech Mountain’s Jackalope’s View and Michael Foreman of Blowing Rock’s Bistro Roca.
On Wednesday, February 23, 2010 quarterfinalist Nicole Palazzo of Sorrento’s Bistro in Banner Elk will return to the competition as the challenge’s only female.
“Here we will see again if girls rule and boys drool,” Crippen said. “She made it all the way to the stage as a semifinalist—girls, come support this girl here.”
Palazzo will face Cobren Morales of Blowing Rock’s Canyons.
“Canyon’s is a casual-style restaurant, but the talent of the chef is much beyond the menu of Canyon’s, so don’t let that fool you,” Crippen said of Morales.
In addition, the February 23 matchup will feature a popular secret ingredient—something everyone should love.
“It’s going to be a doozy of a secret ingredient,” Crippen said. “One you won’t want to miss.”
Next week might be a bye week for the competition, but don’t think there’s plenty of time to make your reservations: the February 22 event is currently sold out, but put your name on the waiting list in case there are any cancellations. There are a few tables left for the February 23 challenge, and Crippen urges those interested in attending to book right away.
Crippen’s Country Inn, 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.
Cost is $39 per person, plus beverage, tax and gratuity.
For reservations, call Crippen’s Country Inn at 828-295-3487 or click to www.fireontherock.com.
Begin Planning for the Finals Now
Tickets are now on sale for Fire on the Rock Finals, held on Saturday and Sunday, April 16 and 17, at the Hayes Performing Arts Center in Blowing Rock as part of the Blue Ridge Wine & Food Festival.
There will be two semifinal rounds on April 16 at 11:00 a.m. and 4:00 p.m. General admission is $15.
The winners of these heats will compete in the grand finale on April 17 at 2:00 p.m. Tickets are $18.
Click to www.blueridgewinefestival.com to purchase tickets.
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