The results from recent head-to-head cookoffs in the Got to Be NC chef competition:
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Matchup: Joe Cornett of The Flipside Café and Jon Ernst of Café Monte French Bakery and Bistro.
Surprise ingredients: Rosemary Pete’s beets and carrots.
Highest scoring dish of the night: Harissa-bourbon barrel-smoked salt lamb loin, Rosemary Pete’s beet-carrot ravioli, carrot-verjus butter, Benton’s Bacon confit, lamb-beef reduction (by Cornett).
Advancing: Cornett, with a score of 30.99672131 to 27.32679739.
Matchup: Mike Suppa of Vivace and Melissa Joy Claude of Joy Bistro.
Surprise ingredients: N.C. chicken eggs.
Highest scoring dish of the night: Scott Farms sweet potato bisque, olive-oil-poached N.C. egg yolk, Benton’s Bacon gastrique, crispy mushroom salad, pickled red onion (by Suppa).
Advancing: Suppa, with a score of 29.67925608 to 25.94615385.
Matchup: Aaron Rivera of Tapas 51 and Neil Bratton of Local Dish.
Surprise ingredients: Joyce Farms rabbit and Windcrest Farm radishes.
Highest scoring dish of the night: Joyce Farms rabbit ravioli, acorn squash-butternut squash bisque, Benton’s Bacon crouton, crispy Windcrest Farm radish leaves (by Bratton).
Advancing: Bratton, with a score of 28.07981221 to 26.48808411.