Chef Clarke Merrell may not have won the 2014 Fire on the Dock, but one of his dishes has been the competition’s highest scorer to date.
In my favorite round, Battle Uncle Scott’s Root Beer, Merrell, who runs the tapas restaurant and “cocktaileria” Circa 81 restaurant in Morehead City, prepared one heck of a riff on a Black Cow, that famous chocolate, ice cream and root beer float.
A traditional Black Cow involves a squirt of chocolate syrup in the bottom of a float glass. That gets topped with a couple scoops of vanilla ice cream. Pour root beer into the glass and prepare to sing the combination’s praises. So good.
For his plated dessert version, Merrell prepared root beer vanilla ice cream. He placed a scoop next to a crumble of coffee/root beer dark chocolate cake. Salted caramel, cashew candied bacon and root beer drizzle garnished the dessert. The treat evoked an old-fashioned soda fountain while providing an upscale feel. And the candied bacon? What fun!
The sweet earned Merrell 32.21 points. We’ll see if anyone beats that in tonight’s final 2014 Fire on the Dock battle, where Cape Fear Country Club chef Antoine Murray meets 1900 Restaurant & Lounge chef Kirsten Mitchell. The winner will move on to the statewide final later this year.
Merrell has competed in Fire on the Dock since the first competition in 2012. He and his loyal fans travel all the way from Morehead City for Fire on the Dock, staged at Wrightsville Beach. Cape Fear region fans who discovered Merrell at Fire on the Dock now travel to Morehead City, where Merrell not only operates Circa 81 but also Beaufort Olive Oil Company in Beaufort, N.C.