Chef Justin Patterson (right) and sous chef Daniel Rogers plating during the competition. The team won the preliminaries and will compete against Marc Guizol in the final on June 2.
Heat 1: Billy Ginocchio of Pulaski Tech vs. Payne Harding of Cache
Basket: Creekstone Farms ribeye, whole redfish, Cervasi peppered, McCormick Mediterranean sea salt, blood orange, rum, chocolate caramel Chex mix
Winner: Harding
Heat 2: Justin Patterson of Southern Gourmasian vs. Angela Nardi of Superior Bath House
Basket: Creekstone Farms brisket, whole Bronzini, Cervasi balsamic glaze, McCormick rubbed sage, heirloom cherry tomato, Boulevard Pale Ale, Butterscotch oatmeal bar
Winner: Patterson
Heat 3: Elliot Jones of YaYa’s vs. Jason Knapp of The Green Leaf Grill
Basket: Creekstone Farms beef tenderloin, grouper sides, Cervasi Spicy procuitto spread, McCormick smoked paprika, dragon fruit, sherry, chocolate chip oatmeal bar
Winner: Jones
Heat 4: Harding vs. Jones
Basket: Creekstone Farms Flank Steak, whole flounder, Cervasi tapenade, McCormick whole caraway seeds, passionfruit, marsala, Nature Valley Sweet & Salty Peanut Bar
Winner: Jones
Heat 5: Patterson vs. Jones
Basket: Creekstone Farms bone-in short loin, cobia sides, Cervasi aged cheddar, McCormick cream of tartar, kumquat, peppermint Schnapps, Nature Valley Sweet & Salty Almond Bar
FINAL WINNER: Justin Patterson of Southern Gourmasian. He will compete against Marc Guizol of Capital Bar & Grill in the June 2 final at Statehouse Convention Center. Patterson won against Jones by just half a point (162 to 162.5).
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