Tuesday evening, The Cliffs eagerly awaited to hear the final results of the semi-final round of the Competition Dining Series held at Larkin’s Sawmill at North Main.
The Cliffs’ culinary team, comprised of Chefs Todd Warden, Kevin Furmanek, and Joey Fazio, made another stunning impression on the voters in the battle against Chef Edna Roorda of OneFiftyOne Boutique Bar & Kitchen of Asheville, N.C.
In its inaugural year in South Carolina, the Competition Dining Series is a face off between two chef-led teams preparing three courses each centered around a featured regional ingredient. Tuesday night’s secret ingredients were Battle Joyce Farms Poulet Rouge and Humble Roots Smoked Gouda Goat Pimento Cheese.
With a score of 29.596 versus Roorda’s 21.098, The Cliffs’ culinary team led by Todd Warden won and advances to the competition’s final round scheduled for Monday, September 7 against Chef Bo Wilder of Henry’s Smokehouse in Greenville, S.C. The event will be held at Larkin’s Sawmill at North Main.
Senior Executive Chef of The Cliffs, Victor Carducci, shared, “We are thrilled with our two chef teams’ performances, and being in the finals makes me and the entire culinary team extremely proud to be able to show Greenville and Asheville our long and proud culinary traditions at The Cliffs. I can’t stop grinning.” “Our three chefs in the finals work great together,” Carducci continued. “With extensive backgrounds in French, Asian, and New Southern Cuisines, their combined talents and hard work will hopefully bring home a victory in the finals.”
Mary Thomson, Senior Director of Operations, stated, “It has been wonderful to watch our chefs compete and work together as a unified team. I know they have felt the pressure yet have been very excited to give the local community a taste of ‘what’s cooking at The Cliffs’. All of us at The Cliffs are excited for the final round.”
On Saturday, September 26, the local community has another chance to enjoy more of what The Cliffs’ culinary program offers. The Cliffs 2nd annual Wine & Food Festival Grand Tasting will be held at The Cliffs at Mountain Park from 6 to 9 pm. Tickets include admission to the event, which will showcase samples of more than 180 wines from 82 wineries, spirits from over 30 distilleries, and craft beer from 20 Carolina breweries in a beer garden, live music, an art showcase and live charity auction benefitting The Cliffs Resident Outreach (CRO), a 501(c)(3) non-profit organization providing resources to regional children for lifelong success. To learn more about attending The Cliffs’ 2nd Annual Wine & Food Festival’s Grand Tasting, visit www.cliffsliving/imbibe.
About The Cliffs
The Cliffs is a collection of seven premier, private residential lifestyle communities located between two of America’s top cities for foodies – Greenville, SC and Asheville, NC – and ten minutes from Clemson, SC. Members of The Cliffs have access to all seven of The Cliffs’ clubs that, together, offer more than 50 restaurant and private event venues. A team of highly experienced Executive Chefs, trained by Michelin Star and James Beard Award winners, provide members with distinctive dining experiences, including fresh and fascinating dishes made from seasonal, locally sourced ingredients, many of which are sourced from Broken Oak Organic Farm at The Cliffs. The culinary scene pairs with a featured beverage program including two Certified Wine Specialists and one Certified Sommelier. In addition, members of The Cliffs enjoy suite of amenities for members includes seven clubs, six wellness centers, seven championship golf courses, marinas, beach club, cycling, water sports, tennis complexes, equestrian center, hiking trails, wakeboarding, wine clubs, and more than 4,000 year-round social activities to create timeless experiences. Learn more about The Cliffs’ culinary experience at CliffsLiving.com or watch this brief video. Homes at The Cliffs range in price from $500,000 to $4 million+; homesites, from $150,000. Contact The Cliffs at 866.411.5771 or email@example.com to arrange a Discovery Tour.