Graham Averill, who blogs at daddy-drinks.com, has a rather funny recap of the April 10 WNC Chefs Challenge between the Grand Bohemian's Red Stag Grill and Sunburst Trout Farm's food development team. Sunburst Trout was victorious by a tiny margin — in fact, the group of professional judges scored both teams at a dead tie. Here's Averill's take:

"Moonshine pie with apples, Troy and Sons Moonshine, and sweet bacon grit cream. Does it get any better than this? Well, yes. Because this is just one of six dishes that I got to taste and help judge during the fourth round of the WNC Chefs Challenge between Executive Chef Adam Hayes of Red Stag Grill and Charles Hudson, research and development chef at Sunburst Trout Farms. The second-story hall at Packs Tavern was filled to capacity with foodies from all across Western North Carolina, including guest celebrity judge John Fleer, the chef at Canyon Kitchen in Cashiers who’s racked up repeated James Beard nominations over the years."

Read on at the link.