The results from the first few head-to-head cookoffs in the Got to Be NC chef competition:
Miles Payne of littleSpoon vs. Ryan Forte of Southminster Retirement Community.
Surprise ingredients: Goodnight Brothers country ham.
Highest scoring dish of the night (above): Pan-seared Little River lump crabcake, with warm Goodnight Brothers Blue Ridge Country ham-Brussels sprouts salad, country ham broth and crispy country ham , by Forte.
Advancing: Forte, with a score of 30.43030303 to 28.17575758.
Paul Verica of Heritage Food & Drink vs. Vincent Giancarlo of Cantina 1511.
Surprise ingredients: Bosky Acres goat cheese.
Highest scoring dish of the night (above): Vanilla-lavender-Bosky Acres goat cheese panna cotta with pecan financier, crispy strawberries and blackberry purée, by Verica.
Advancing: Verica, 26.17722222 to 25.19500000.
Thomas Marlow of Mimosa Grill vs. Ben Miles of BLT Steak.
Surprise ingredients: New Town Farms turnips and Harrell Hill Farms sorghum syrup molasses.
Highest scoring dish of the night: Harrell Hill Farms sorghum syrup molasses glazed pork belly, with roasted Brussels sprout, New Town Farms turnip green, hazelnut gremolata, sorghum-turnip braised veal cheeks, sweet potato-apricot purée, smoked blueberry-pickled turnip, crispy parsnip, macerated turnip greens, by Marlow.
Advancing: Miles, 29.85579710 to 27.49040590.