I learn something at nearly every annual Fire on the Dock chef competition I attend. Last night, at the 2014 kick-off event, the lessons were how well root beer works with sweet potatoes and that North Carolina’s Yadkin Valley produces a sangiovese wine.
Although Wilmington home team Hops Supply Co. didn’t win the first Fire on the Dock round at Bluewater Waterfront Grill in Wrightsville Beach, the restaurant’s chef, Tiffany Eslien, produced my favorite dish of the night: a pan-seared scallop atop sweet potato hash and root beer demi-glace, the whole crowned with nut-enriched gremolata,
The sweet potato and root beer was a just-right match, balanced by the scallop’s caramelization and the gremolata’s garlic and lemon zest. A tablemate suggested root beer in pumpkin pie or pecan pie as my mind went to root beer candied yams this Thanksgiving.
Fire on the Dock is one of four regional contests Competition Dining Series stages across North Carolina each year.
The bracket-style tournaments culminate in a final battle to select the best restaurant chefs from among regional winners. A secret N.C. ingredient is presented to chefs just before cooking begins. Last night, it was Uncle Scott’s All-Natural Root Beer made in Mooresville, N.C.
As I pondered root beer for my 2014 Thanksgiving dinner plans, contest organizer Jimmy Crippen placed a surprise bottle of Cellar 4201 sangiovese on the table for guests to sample and discuss.
Cellar 4201 is in East Bend, N.C.
I’m used to rustic, dark sangioveses, but the Cellar 4201 version was light and fruity, an easy drinking wine for the “I don’t like red wine” group that made up most of my table.
It’s quaffability reminded me of a little of beaujolais nouveau. That got me thinking about Thanksgiving again, and a local Thanksgiving at that: N.C. sweet potatoes, N.C. root beer, N.C. wine and perhaps a duck from Maple Leaf Farms, also on last night’s menu.
Weather has postponed tonight’s Fire on the Dock round until next week. Visit the Competition Dining website for schedule and reservation details.