The Man Who Ate the Town Podcast past-guest, Chef Travis Myers of Willows Bistro, will be competing in the finals of the NC Restaurant and Lodging Association’s (NCRLA) third annual Chef Showdown. He gets that distinction along with Chef Cody Middleton of the Forsyth Country Club.
They both will compete with 19 other chefs Aug. 27 at Aria at Founders Hall in the Bank of America Center in Charlotte.
I’m not sure what Chef Cody prepared to get into the finals but Chef Travis made was Whiskey Chip-Smoked Crispy Duck and “Same Bird” Confit Leg with Celery Root Purée, Foraged Sochan & Serviceberry, Mostarda with Maitake.
The whiskey chips were from Topo Organic Spirits. The duck and celery root were from Harmony Ridge Farms. The Sochan and Serviceberries were from New Appalachia Food which were foraged from around NC. The Serviceberry Mostarda is homemade by Chef Travis made, in part, from Serviceberries, Lusty Monk Mustard and Boots N Bees Honey. And, the maitake mushrooms were from Urban Gourmet Farms.
“I think it’s a great event to showcase farms and local foragers. It’s a whos-who of chefs and restaurateurs statewide. I’m just honored to be part of it. I’ve already met several chefs that I’ve never known before. It’s a great opportunity to meet new folks and get the word out about the farms in NC. We want to move the supply chain from commercial to local,” says Chef Travis.
The finalists are sorted into savory and sweet food categories and are vying for the “Chef of the Year” and “Pastry Chef of the Year” awards. Chef Travis is in the savory category and Chef Cody is in the pastry category. We want to wish both of them much luck in this competition. I think Chef Travis should win, but then again, I’m biased.