Cook Off Kick Off

The Carolina RailHawks will step off the pitch next Thursday, Aug. 28, to compete for bragging rights in a food challenge set at the Morrisville campus of The Chef’s Academy, from 5 to 8 p.m.

The event is open to the public, with a $5 donation or the contribution of five non-perishable food items per person. All collections go to the Food Bank of Central & Eastern North Carolina.

“The Chef’s Academy has always enjoyed engaging our community in events to raise funds or collect canned goods for the Food Bank of Central & Eastern North Carolina,” said Chef Jeffrey Bane, campus president and national dean for The Chef’s Academy.

“We are excited that our Carolina RailHawks partnership has allowed us to extend our reach through this unique cooking competition with some of the players and our students.”

Doors open at 5 p.m. for a team meet-and-greet, with the food challenge at 6 p.m.

Judging begins at 7 p.m., with guest judges RailHawks Head Coach Colin Clarke, Trali Irish Pub’s Chef Eamonn Kelly and WRAL Executive Producer/Reporter Monica Laliberte.

Attendees also can vote before enjoying the finished dishes.

“It is extremely exciting to be able to partner with The Chef’s Academy in order raise money for the local food bank,” said RailHawks player Connor Tobin, who will join other teammates in the cooking challenge. “It is a great cause and it should be a fantastic night.”

RailHawks players and coaches scheduled to attend also include Jordan Burt; Jun Marques Davidson; Jordan Graye; Tiyi Shipalane; and Nazmi Albadawi.  

Also at the event, White Street Brewery will offer one complimentary beer with entry.  

The Chef’s Academy is located at 2001 Carrington Mill Blvd., Morrisville.

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