Once a month we highlight a chef and a recipe from the Got to Be N.C. Competition Dining series. This month, we are featuring Chef Tim Thompson of Marisol in Greensboro. Thompson was highlighted last month after winning his first round in Fire in the Triad. Last week, he earned his first red chef’s jacket and $2,000 as the Final Fire in the Triad winner.
The Got to Be N.C. Competition Dining Series faces off two local chefs in a single-elimination, blind-dinner format. The chef’s menu is created around a North Carolina ingredient that is revealed at noon on the day of the competition. This secret ingredient must be used in each course. The competition is held in Asheville, Blowing Rock, Charlotte, Greensboro, Raleigh and Wilmington.
Chef Thompson went up against Chef Richard Miller of Graze in Winston Salem in the final battle. The secret ingredients were Foothills Brewery Hoppyum and Cottonwood Low Down Brown Ale from Winston-Salem and Heritage Farms Cheshire Pork bacon from Seven Springs. Chef Thompson will go on the compete in the Final Fire in Raleigh in November. Fire in the Triangle in Raleigh and Fire in the City in Charlotte are coming soon and tickets are available.
Since summer grilling season is here, Chef Thompson shares his recipe for Texas Pete aioli, which is great on grilled corn.
Texas Pete aioli
- 1 clove of grated garlic
- 2 tablespoons of Texas Pete
- 1 tablespoon of lime juice
- 1 tablespoon of apple cider vinegar
- 1 cup of mayonnaise
Directions: Put all the ingredients in a mixing bowl and whisk until blended together. Spread liberally over grilled corn then cover in your favorite Parmesan.