Melange of the Mountains 2017 was a tasty success

Apr 12, 2017
Photo by: Kyle Perrotti Main Street Mercantile had some of its imported chocolate on display.

The 13th annual Melange of the Mountains was held last week, bringing a plethora of tasty food and drinks to the Laurel Ridge Country Club.

More than 20 restaurants participated in the culinary gala this year. Residents from all over Haywood flocked to the culinary gala to sample morsels prepared some of Western North Carolina's most renowned chefs and vendors.

The chefs entered into a culinary competition and submitted extraordinary dishes into categories of appetizer, soup/salad, main course, dessert and the highly coveted People’s Choice Award, chosen by the VIP attendees.

In the first category of Appetizer, Maggie Valley Club and Resort took First Place with an incredible dish that was crafted into a quail egg benedict featuring Reeves Farm sausage and Farmer’s bread.  Harrah’s Cherokee Casino Resort took Second Place with a Smoked Korean BBQ Slider. Third Place was a tie between Waynesville Inn Golf Resort and Spa’s fresh Cranberry and Pine Nut Stuffed Quail and Haywood Regional Medical Center’s Café’s Chef Derek Sword’s Crab Slider.

In the category of Soup & Salad, Hart’s Theatre’s Harman’s Den Chef Christy Bishop took First Place with her Fennel and Orange Salad.  Haywood Medical Center’s Café Derek Sword’s She Crab Soup took Second Place and Maggie Valley Club and Resort took Third with a soup crafted from Crawfish & Lobster, Crème Fraiche.

The main course First Place was awarded to Haywood Regional Café’s Chef Derek Sword for his delicate Fish Sandwich.  Second Place for Main Course was awarded to Harrah’s Cherokee Resort for their Southern Fried Grits and Blackened Shrimp and Juke Box Junction’s “Mike’s Girls” came in Third with their Fresh Mountain Trout dish.

The desserts submitted to the Dessert Category were as beautiful as they were delectable with The Swag’s Sous Chef Chelsi Hogue’s First Place winner, Sea Salt Caramel Dark Chocolate Cookie.  In Second Place, Waynesville’s Inn Golf Resort and Spa’s Flame Roasted Full Apple Turnover and taking home Third Place was Harrah’s Cherokee’s White Chocolate Raspberry Cheesecake with a Red Dragon Fruit Reduction and Pomegranate Crème Fraiche.

The coveted People’s Choice Award summed up the ceremony with Chef Jeremy Smith from Harrah’s Cherokee Casino Resort with his Stuffed BBQ Onions with Vidalia slaw.  The Swag came in second with a Five Onion French Onion Soup and Jukebox Junction wrapped up with Third Place with a spin on a fresh Mountain Trout.


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