Helen Schwab

‘Queen City Food Fight’ chefs named compete Aug. 30

Courtesy of Piedmont Culinary Guild

Chefs have been named for the “Queen City Food Fight” Aug. 30 at CPCC, hosted by the Piedmont Culinary Guild. It’s a competition pitting five chefs from the PCG against five representing the N.C. chapter of the American Culinary Federation.

In this corner (the PCG one):

Paul Verica, chef-owner of Heritage Food & Drink;

Ashley Boyd, pastry chef-owner, 300 East;

Marc Jacksina, executive chef, Earl’s Grocery;

Blake Hartwick, executive chef, Bonterra; and

Jon Fortes, chef-owner, Flipside Café.

“PCG is super excited to be competing against ACF,” Kris Reid, executive director of Piedmont Culinary Guild, said in a news release. “A group of our members chose the best of the best of us to put in the battle. Because these chefs were chosen by their peers, they are highly motivated to put on one heck of a show for the supporting public.”

In this corner (for the ACF NC):

Jason Ziobrowski, chef, InHarvest;

Kris Siuta, executive chef, Carowinds;

Philip Lloyd, chef-instructor, The Art Institute of Charlotte;

Melissa Toth, independent chef; and

Emma Barnes, pastry chef-instructor, CPCC.

“The ACF team is extremely excited to be collaborating with some of the best chefs in the business,” said Wendy Dimitri, ACF NC executive director.

Each team will work together to prepare three courses. Attendees get a six-course tasting meal and three tickets for alcoholic beverages (with Kevin Gavagan of Haunt Bar crafting cocktails, and N.C. wines and local craft beers on hand), plus a vote in the People’s Champion competition (there’ll be a Judges’ Decision, too, with the Observer’s own Kathleen Purvis among them). The event starts at 4 p.m. and will be at the Philip Van Every Culinary Arts Center on campus (425 N. Kings Drive); Tickets are $85; https://www.eventbrite.com/e/queen-city-food-fight-tickets-17937129437

Piedmont Culinary Guild is a grassroots effort aimed at helping local chefs, farmers, food artisans and the culinary community share resources, educate consumers and establish regional recognition.

The American Culinary Federation is a professional organization for chefs and cooks; it has chapters through the country and offers educational programs, certifications, competitions and networking.