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Chefs announced for Fire in the Triangle contest

The lineup of chefs have been announced for next month’s Fire in the Triangle cooking competition. Here is a list of the competing chefs and when they are battling each other:

  • July 8: chef John Childers of Herons at the Umstead Hotel and Spa in Cary vs. chef Jake Wolf of Capital Club 16 in Raleigh.
  • July 9: chef Jason Cunningham of Washington Duke Inn in Durham vs. chef Brian Battistella of Battistella’s in Raleigh.
  • July 10: chef Regan Stachler of Little Hen in Apex vs. chef Serge Falcoz-Vigne of 518 West in Raleigh.
  • July 15: chef Dean Thompson of Flights at the Renaissance Raleigh North Hills Hotel in Raleigh vs. chef James Clark of The Carolina Inn in Chapel Hill.
  • July 16: chef Scott James of Midtown Grille in Raleigh vs. chef Lemar Farrington of La Residence Restaurant & Bar in Chapel Hill.
  • July 17: chef Chris Hill of The Oxford in Raleigh vs. chef Dan Yeager of Bia Restaurant in Raleigh.
  • July 22: chef Chad McIntyre of Market Restaurant in Raleigh vs. chef Sokun Slama of New Southern Kitchen in Whiteville.
  • July 23: chef Sean Fowler of Mandolin in Raleigh vs. chef Steve Zanini of Jimmy V’s in Cary.

Fire in the Triangle is part of a statewide “Iron Chef”-style cooking competition. Each night of the contest, two chefs create three dishes using a secret ingredient revealed earlier in the day. The public can pay $59-$69 to eat what the chefs prepare and help decide the winner.

Winners advance to quarterfinals, semifinals and a final, where the regional winner is announced. The winner receives $2,000 and the runner-up receives $500. The Triangle dinners are held at 1705 Prime, 1705 Millbrook Road. Tickets are available at

UPDATE: Event organizers have now added N.C. craft beer to the event, highlighting a different brewer at the dinners. Here's the schedule:

July 8-10: Mystery Brewing Company
July 15-17: Carolina Brewing Company
July 22-23: Gizmo Brew Works
July 29-30: Trophy Brewing
Aug 5-6: Natty Greene's Pub & Brewing Co.
Aug 12-13: White Street Brewing
Aug 19-Final: Fullsteam Brewery

Health clinic celebrates a decade with farm-to-table dinner

Raleigh's Alliance Medical Ministry has been providing health care to working adults without health insurance for a decade. To celebrate this milestone, the nonprofit is hosting a farm-to-table dinner at 6:30 p.m. May 4.

The evening will include a dinner prepared by chef Chad McIntyre of Market Restaurant featuring ingredients from local farms and the ministry's community garden; a cocktail hour in the garden featuring local beer and wine, plus a signature cocktail designed by the Foundation Bar folks using Asheville-based Troy and Sons Moonshine; a silent and live auction, clinic tours and live music.

Tickets to the event cost $110 each. To purchase a ticket, go to

The ministry's health clinic provides medical care "to more than 8,000 low-income adults, with 98% having an annual household income of less than 200% of the federal poverty guidelines," according to its website. The patients receive acute and chronic medical care, pharmacy services, health education, disease management and pastoral counseling. Info:

Meeting Monday about possible downtown Raleigh grocery store

Slow Money NC is considering organizing a fundraising effort for a downtown Raleigh grocery store near Mordecai and Oakwood neighborhoods.

There will be a meeting 6-8 p.m. Monday at Market restaurant at 938 N. Blount Street in Raleigh for residents to learn how they can engage in this project as investors, supporters and consumers.

Market chef Chad McIntyre and Josh Whiton of Raleigh City Farm are interested in opening a grocery store adjacent to the restaurant's new location in a revitalized building on Franklin Street between N. Person and Blount streets. (Escazu Chocolate, Yellow Dog Bakery and a local leather artisan are planning to move to this building as well, according to the press release.)

Slow Money NC, based in Pittsboro, raises money from local people to offer affordable loans to sustainable farmers and local food business owners. In two years, they have helped loan almost $600,000.

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