You’ve got good taste. Here’s your chance to use it.

Dine, wine and vote for your favorite local chefs, as they go dish to yummy dish in the upcoming Got to Be NC Competition Dining Series, July 11-24.

“We have so many loyal diners in this foodie town and we can’t wait to share some exciting new twists to the competition with everyone,” said Jimmy Crippen, the series’ founder and host.

“The Raleigh series features several dream teams competing in the seven dinner events, and we’re really looking forward to seeing what these dynamic chefs whip up in the kitchen together.”

Local chefs taking part in the competition include:

Executive chef Joseph Fasy and chef Leo Cuthbertson of Hook and Cleaver Market on Broad in Fuquay-Varina, for the July 11 dinner; Fasy is also executive chef at Old North State Catering;

Executive chef Rich Carter, personal chef Sara Samuels and executive pastry chef Anthony Calcagno of Catering Works, for the July 18 dinner; and

Executive chef Franz Propst of Peak City Grill & Bar, chef Ryan Summers of Chef’s Palette Restaurant and Bar for the July 19 dinner.

For the full eight-team competition line-up, see competitiondining.com/events/Raleigh.

The Got to Be NC Competition Dining Series is a single-elimination tournament highlighting the best of the state, with chef teams each preparing three courses centered on a North Carolina ingredient revealed just before they start cooking that day.

Guests can get in on the action, enjoying a six-course meal without knowing which chef prepared which plate, then voting to determine who moves on to the next round.

New to the competition this year is the creation of All-Star Dream Teams, allowing chefs from different restaurants to partner on the three-person teams.

The seven dinner events will be held at 214 Martin St., in Raleigh. Tickets are $59 per battle, and $69 for the local finale battle on July 24. Reservations are open now at competitiondining.com/events/Raleigh.

Who’s the best chef in all of the Triangle? You decide.

Three Western Wake chefs are among 16 culinary contenders in Fire in the Triangle, the Got To Be NC Competition Dining Series.

The battling chefs include John Childers of Herons, at the Umstead Hotel and Spa in Cary; Regan Stachler of Little Hen in Apex; and Steve Zanini of Jimmy V’s in Cary.

From July 8 through Aug. 19, Fire in the Triangle will host 15 competitive dinners  at 1705 Prime in Raleigh, pitting chef against chef in this food battle decided by diners.

Here’s how it works: At each of the 15 dinners, diners will perform a blind tasting of a six-course menu — three dishes from each of two chefs — created around a featured ingredient that comes from a North Carolina farmer or artisan producer.

The featured ingredient is revealed to the chefs only an hour before they start cooking, and it must be used in each of the three courses.

Diners, alongside culinary and guest judges including Cary Magazine food writer David McCreary, will rate each dish and determine who moves on to the next round and who goes home, in a single elimination format.

The winning chef earns a grand prize of $2,000, a handmade chef knife by Ironman Forge in Charlotte, and the coveted Red Chef Jacket.

Tickets for the Fire in the Triangle dinners cost $59; tickets for the semi-final and final rounds are $69. Diners can attend as many dinners as they like.

For tickets or more information, including a full list of competing chefs, see competitiondining.com.