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Cheers!! Diners at the Round 4 WNC Chefs Challenge
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Research and development Chef, Sunburst Trout
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Seafood scrapple with molasses mustard and pickled cabbage by Team Red Stage Grill
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Students from Glen Arden Elementary decorated Adam Hayes' chef coat
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Vidalia onion and crab bisque with cornmeal cracker by Team Red Stag Grill
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Diners reading the menu from Chefs Challenge Round 4
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Ding!! Shrimp sausage is ready by Team Red Stag Grill
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Team Red Stag Grill preparing the Shrimp sausage and pimento cheese grits dish
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Team Red Stag's shrimp sausage over pimento cheese grits with tasso gravy.
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Cornmeal stack cakes in the making by Team Sunburst Trout
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Sunburst Trout's cornmeal stack cake with Troy and Sons Moonshine was voted No. 2 dish of the night
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Gaddis with Team Sunburst Trout
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Diners enjoy a fabulous evening at the Chefs Challenge
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Moonshine pie with apples, Troy and Sons Moonshine, and sweet bacon-grit cream by Team Red Stag was voted the No. 3 dish of the night.
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Diners are given score cards to judge the night's dishes.
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Team Red Stag Grill Chef Adam Hayes with his family
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Asheville Wine & Food organizer Bob Bowles announces the winner...
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The chefs congratulated each other at the end of the evening when Team Sunburst Trout won by a small margin.
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Round Three WNC Chefs Challenge
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Chef Chad Gibson from 12 Bones Smokehouse
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Chef Tommy Ward from Fig Bistro
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WNC Chefs Challenge Round Three diners
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A diners checks out the aroma of the secret ingredient, ramp
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Chef Ward (right) with his Fig Bistro team
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Team Fig Bistro dish: Shaved asparagus salad with pickled ramps, crispy salami, and flatbread croutons
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Chef Gibson of 12 Bones Smokehouse sends potatoes into the oven.
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Team 12 Bones dish: Grilled ramp and fingerling potato salad with hardboiled egg, shiitake, and a country ham-sherry vinaigrette
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WNC Chefs Challenge Round 3: Fig Bistro vs. 12 Bones Smokehouse
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Team Fig Bistro plates butter-poached shrimp with spring onion confit, tasso ham, and polenta
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Butter-poached Shrimp with Spring Onion Confit and Tasso Ham over Polenta by Team Fig Bistro
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12 Bones' Sunflower and Sweet Onion encrusted Haddock with Ricotta Gnocchi, caramelized Roasted Spring Onion, and Ramp Vin-blanc
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Diners laughing away at WNC Chefs Challenge Round 3
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Jed Drew, James Fisher, Jason Dailey, and Katie Hild from WNC Magazine
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Team Fig Bistro discussing their menu for the WNC Chefs Challenge
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Team Fig Bistro during round 3 of the WNC Chefs Challenge
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Seared strip, grilled ramps, potato puree, and red wine jus by Team Fig Bistro
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Chef Gibson of 12 Bones adding the apple-smoked bacon brittle to the sweet onion-bourbon gelato
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Sweet onion and bourbon gelato with apple-smoked bacon brittle and honey-spring onion coulis from Team 12 Bones
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Diners trying the number #1 voted dish Sweet onion and bourbon gelato with apple-smoked bacon brittle from 12 Bones
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Chef Chad Gibson (middle) with his 12 Bones team
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PR, Kimberly Walker and Director of Advertising from WNC Magazine, Katie Hild tally the scores
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Century Room @ Pack's Taverns The heat is on!!
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Asheville Wine and Food Festival founder Bob Bowles takes questions from diners
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Diners enjoying a spectacular dinner
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Chef Gibson from 12 Bones answer diners questions after the meal
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