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Photo by D.L. Anderson
The first course of the evening was a Goat Lady chevre maragrite with mushroom sherry demi, truffled yukon gold potato francobolli, farmer's cheese sauce and asparagus, from Chef Adam Rose of Il Palio. The three cheese options for the battle were Hillsborough Cheese Company's farmer's cheese, Goat Lady Dairy's chevre and Ashe County Cheese's sharp mountain cheddar. For each dish, the chefs had to use at least two of the three cheeses.
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- Slideshow: Battle of the Hill
- Story: Fire in the Triangle: Battle of the Hill
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Uploaded: Jul 28, 2012
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Image Archives: Slideshows
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- Photo by D.L. Anderson
- Fresh mint was added to an apple-cranberry compote...
- Jul 28, 2012
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- Photo by D.L. Anderson
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- The cocktail dump bucket.
- Jul 28, 2012
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- Photo by D.L. Anderson
- With the final course plated and out, clean-up...
- Jul 28, 2012
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- Photo by D.L. Anderson
- The first course of the evening was a...
- Jul 28, 2012
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- Photo by D.L. Anderson
- The fourth course would feature seared sea scallops.
- Jul 28, 2012
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- Photo by D.L. Anderson
- More tools of the trade, ready to be...
- Jul 28, 2012
