2017: Our winners
Every dish served at Wilmington’s Epicurean Evening was amazing, and we thank all of the chefs who created a gourmet experience for more than 600 guests. Congratulations to our winners:
The Wilmington Convention Center and chef Don Vilain won Copper Kettle Best in Show and Gold in three categories: Entrée, Taste, and Presentation. They served a delicious miso Chilean sea bass with blood orange gastrique and mango pearls; black forbidden rice cake and pea shoots; and butterfly lily lemon tea.
Pine Valley Market and chef Christi Ferretti won the Roger K. Busteed People’s Choice Award with their Carolina pulled pork taco, which featured pulled pork, malt vinegar, aioli, chow chow, and shaved cabbage, and their Lady Ellison confit, which is a pork loin served with yellow Carolina stone ground parmesan grits, roasted cherry tomatoes, fried collards, and tomato vinaigrette.
Waterline Brewing Co. and head brewer Brian Bell won Beverage Gold with their Russian Imperial Stout (10% ABV), characterized by its deep black color and caramel-colored head, roasty flavor with hints of chocolate, coffee, and molasses, and no hops bitterness.
Nothing Bundt Cakes and owners Greg and Cat Marinich won Decoration Gold with their presentation of “bundtinis,” their smallest sized bundt cakes in lemon, chocolate chocolate chip, white chocolate raspberry, and other popular flavors.
Entrée, Pine Valley Market and chef Christi Ferretti
Appetizer, Taste, and Dessert, 22 North and chef Brent Poteat
Beverage, Coastal Beverage and Leon Chisolm
Presentation, Ceviche’s and chef Kirsten Mitchell
Decoration, The Pilot House and chefs Vincent Drayton, Scott Padrick, and Odom Srey
Entrée, Hilton Wilmington Riverside and chef William Roberts
Appetizer, Soulful Twist and chef Pat Green
Taste, Pine Valley Market and chef Christi Ferretti
Dessert, Waterman’s Brewing Co. and chef Andrew Stanley
Beverage, Wrightsville Beach Brewery and brewer Kevin Zelnio
Presentation, The Pilot House and chefs Vincent Drayton, Scott Padrick, and Odom Srey
Decoration, Elijah’s and chefs Vincent Drayton and David Judson