The Got to Be NC Competition Dining Series, a single-elimination tournament highlighting the best of the state's food, agriculture and culinary talent, is pitting 24 highly competitive chefs against each other in its dual-bracket regional tournament.
Chef Joseph Cornett leads team Flipside. The team won their first three battles, knocking out Jon Ernst of Café Monte French Bakery and Bistro, Chris Coleman of The Asbury and Ben Miles of BLT Steak.
Team Flipside Café competes in their next battle, one of two final dinner events, Monday, May 18 against Chef Steven Goff from Asheville. The winner will be named the 2015 Charlotte regional champion along with the May 19 winner.
Chef Jon Fortes returns to the competition this year as the defending Charlotte-area and statewide Competition Dining Series champion.
All of the 22 interactive battles are hosted in Charlotte now through May 19 at Bonterra Dining & Wine Room.
Learn more and purchase tickets at www.competitiondining.com.
Tasso Ham and Spring Pepper Hash
Pimento Cheese "Egg in a Hole"
By Got to Be NC Competition Dining Series' Charlotte Competitor
Chef Jon Fortes of The Flipside Café team
½ cup diced tasso ham
½ lb mushrooms (assorted and sliced)
2 red potatoes large diced and blanched
½ white onion, sliced thin
1 red pepper diced ¼ inch
½ poblano pepper diced ¼ inch
2 T butter
4 slices brioche
1 cup pimento cheese (Amy's recipe and can be found at the Flipside Rock Hill and Fort Mill)
2 T blended oil
Salt and Pepper to taste
In a saute pan add 1 t butter and sweat done onions and both peppers until soft and sweet. Add tasso and crank heat to caramelize. Remove from pan and set aside. Add 2 T oil and over medium heat saute the potatoes until crispy (season with salt and pepper each step of the way) add pepper mixture back to the pan.