Fourteen restaurants and a meal delivery service are competing in the 2016 “Dig into Local” Best Menu NC contest sponsored by the N.C. Department of Agriculture and Consumer Services.
The contest showcases the state’s best menus featuring N.C. products and ingredients. It runs through September.
Following is a list of contestants, by town:
*Albemarle: Off the Square;
*Boone: Vidalia Restaurant and Wine Bar;
*Chapel Hill: Crossroads Chapel Hill and Top of the Hill;
*Charlotte: Block & Grinder, Bonterra, Heirloom Restaurant, and Zone 7 Foods, a meal delivery service;
*Durham: Piedmont Restaurant and The Refectory Café;
*Raleigh: Gravy, Margaux’s Restaurant, Sitti and Trali Irish Pub;
*Winston-Salem: Graze Restaurant.
“The ‘Dig into Local’ contest looks for menus that highlight our state’s agricultural diversity,” said Agriculture Commissioner Steve Troxler. “This contest recognizes chefs who go the extra mile in using North Carolina products throughout their menu. We encourage folks to visit these and other restaurants across the state that use North Carolina agricultural products.”
The department provided chefs with a set of guidelines to aid in menu development. “Part of the process is making sure that a menu communicates the depth of a chef’s commitment to N.C. products directly to their diners,” said Tim Parrish, foodservice marketing specialist with the department.
Menus will be judged on several criteria, including: clearly identifying N.C. agricultural products, farms and manufacturers; highlighting seasonal produce; identifying items with unique regional connections; offering N.C. wine, beer and spirit selections on the menu; including multiple courses featuring N.C. ingredients; and offering a good balance of N.C. products across protein, grain and produce categories.
Winners will be announced in October.
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