Local Chefs Earn Statewide and National Recognition

It was a big week last week for several stars of the local food and beverage scene – from top statewide awards to a Food Network win.

Local chef Nick Chavez, of The Dough House, reigned victorious on the recently aired episode of Chopped titled “Death is Not an Option.” His basket included items such as a whole-skinned alligator, from which he made a take on steak and frites with yuca fries and an apple and arugula salad with a spicy star fruit vinaigrette. Other basket items included a “death in the afternoon” cocktail, mango duck head soup, shark tooth candy and scorpion candy.

Chavez said he will save his prize money to put towards opening his own restaurant. While he is happy to be supporting longtime friend Joe Aperfine in launching The Dough House, his goal remains to have his own place when the time is right.

Meanwhile, one of the state’s top chef showcases, the N.C. Restaurant and Lodging Association Chef Showdown, held the final stage of the competition at Bay 7 in Durham on Aug. 26. The competition, which included the best culinary and mixology talent from across the state, began in March and featured 84 contestants. Contestants competed in 11 preliminary and semifinal rounds across the state, highlighting over 500 North Carolina farms and local providers.

Three local participants worked their way through each of the preliminary rounds and advanced to the grand finale: pastry chef Gerald Hawkins Jr. representing Beach Shop & Grill and Landfall Country Club; chef Mauricio Huarcaya representing Gustu Peruano; and mixologist Gus Bellavida representing End of Days Distillery.

For the finale, competitors prepared sample-size portions for a panel of judges and 500 attendees. At the end of the night, Hawkins was named runner-up for Pastry Chef of the Year, while Huarcaya and Bellavida took home People’s Choice awards for Best Savory Dish and Best Cocktail, respectively.

Hawkins took inspiration from his Cantaloupe Semifreddo recipe to create a Spiced Cantaloupe Cake with burnt honey meringue, dulcey chocolate crèmeux, lime leaf-infused oil and a country ham tuile. Up next for Hawkins, a sold-out Meet the Makers Dinner sponsored by Our State magazine at the award-winning Fearrington House Inn in Pittsboro and a Friends of James Beard Foundation dinner at Beach Shop & Grill at the end of September. He will also compete in the Northside Food Co-op’s “Chopped” fundraising event in October.

“These events attract adventurous diners who are eager to explore unique experiences, and they offer a moment to craft and innovate purely from creative space,” Hawkins said. “Working at these events also provides opportunities to collaborate with and learn from other chefs and hospitality professionals. Each event is a chance to share experiences, gain new insights and grow as a chef, which is fulfilling.”

Huarcaya showcased the flavors of his native Peru with a Peruvian Causa (creamy layered seasoned potatoes) topped with Black Sea Bass Ceviche with salsa verde, chicharrón, cancha (a toasted Peruvian corn), datil peppers and leche de tigre.

Huarcaya said he was thrilled to have his brother Renato at his side throughout the competition.

“He’s the best help I could ever have,” he said. “We’re two brothers that love cooking, what’s better than that?”

For his award-winning libation, Bellavida, who participated for his second year, utilized freeze-dried, North Carolina blueberries, purple sweet potato and pecans as inspiration for the eye-catching “Country Wonka.”

Bellavida said competitions help bring out his creativity, especially when it comes time to create new seasonal menus for End of Days. Part of this particular competition is to highlight North Carolina-based ingredients, so when he begins working on the distillery’s fall/winter menu he said he’ll be happy to have a little more leeway to work with a wider variety of flavors and ingredients.