Chefs get 'gritty' for a cause

Bluegrass music and the scent of shrimp and grits filled a crowded Carolina Inn ballroom Saturday as chefs from seven Chapel Hill and Carrboro restaurants competed to prepare the best version of the signature Southern dish.

More than 250 people came to the first ever Shrimp ‘n’ Grits Throwdown, which The Carolina Inn hosted in partnership with TABLE, a nonprofit organization that provides hunger relief to children in Chapel Hill and Carrboro. The hotel will donate $2,000 of the money raised to TABLE.

“We wanted to bring the Chapel Hill-Carrboro foodie community together for a fun throwdown and competition,” said Carolina Inn spokeswoman Michelle Voelpel. “And we really wanted to show our support for TABLE.”

Voelpel said the event sold out two weeks ago and was more successful than she expected, with 250 people in attendance. Each ticket cost $15.

The participating restaurants were Tyler’s Restaurant and Tap Room, Top of the Hill, Glasshalfull, Elaine’s on Franklin, Vimala’s Curry Blossom Cafe, Carolina Crossroads Restaurant and Bar, and Il Palio.

Joyce Fink, TABLE community relations coordinator, said she is appreciative to the Carolina Inn and the restaurants for their support.

“We are always looking for new and creative ways to raise food and money to help the kids in the program,” Fink said.

TABLE feeds more than 130 elementary school children each week.

Attendees were asked to bring donations of nonperishable food to the event, which will go toward the Weekend Meal Backpack Program. The program provides children with healthy food on weekends and school breaks, when they don’t have access to free or reduced-price school lunches.

Donated proceeds will go toward buying additional food for the food pantry, Fink said.

Aaron Nelson, master of ceremonies for the event and president of the Chapel Hill-Carrboro Chamber of Commerce, said he appreciates TABLE’s work.

“While we’re one of the highest income communities in the state, we also have embarrassingly high poverty,” Nelson said.

In addition to the good cause, the shrimp and grits menu attracted many of the attendees, including Chapel Hill resident Taffye Clayton.

“I really love shrimp and grits and so does my family,” Clayton said. “We also like watching the food network, so we thought this was a really great concept and it’s for a great cause.”

A panel of five judges, kept in a separate room for a blind tasting, chose Top of the Hill’s Executive Chef Trey Cleveland as the event’s champion while attendees named Vimala Rajendran of Vimala’s Curry Blossom Cafe “fan favorite.”

The Carolina Crossroads dish, prepared by Executive Chef Jimmy Reale, came in second place in both categories.

The Daily Tar Heel’s General Manager Kevin Schwartz was one of the judges.

Takes on the dish ranged from Indian-infused to home-style.

“With shrimp and grits, there are so many great chefs in Chapel Hill and Carrboro, and everyone has their own twist,” Reale said.

Contact the City Editor at city@dailytarheel.com.