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WBM FILE PHOTO
Chef Kirsten Mitchell of Cameo 1900 assembles a Little River lump crab deviled egg with
lobster and asparagus at Fire on the Dock on April 25, 2012 at the Shell Island Resort.
by Cole Dittmer
Sizzlin’ Chefs
Fire on the Dock
Bluewater Grill will host Fire on the Dock beginning February 18 through
April 3.
Part of the Got To Be N.C. Competition Dining Series will return to
Wrightsville Beach for the second round of regional chef competitions.
Created by restaurateur Jimmy Crippen, the original Fire on the Rock series first
surfaced in Blowing Rock, home of Crippen’s Country Inn and Restaurant. With the
competition’s expansion last year, stops were added in the Triangle, the Triad and
Wrightsville Beach. This year the series expands to Charlotte and Asheville.
Fire on the Dock 2013 will feature 16 local chefs from the Cape Fear and Crystal Coast
regions in eight preliminary battles, with each battle pitting two of the chefs against each
other to win over the guests and celebrity judges.
At the beginning of each battle a secret local ingredient will be announced. That
ingredient must be used in each of the chefs’ three culinary creations.
During the course of each dinner, roughly 100 diners and judges will grade each dish
based on its presentation, aroma, flavor, accompaniments, creativity and execution.
Those with smartphones or tablets can enter their scores on the app developed especially
for the dining series.
Individual tickets for each battle are $59. To make reservations and for more information,
visit www.competitiondining.com
CONCRETE
THE ART OF
MAK ING COUNTERTOPS
MARBLE, QUARTZ, ENGINEERED CONCRETE,
SOAPSTONE COUNTERTOPS, & FURNITURE
910 - 2 33 - 9 6 2 9
www.bluewatersurfaces.com
E N G I N E E R E D
CO N C R E T E
FO L LOW
U S O N :
www.wrightsvillebeachmagazine.com WBM