Mouthful

Impressive lineup of chefs for Rise’s biscuit and donut competition

Raleigh chef and restauranteur Ashley Christensen will compete in The Big Biscuit Brew Ha-Ha from 6-9 p.m. April 7 at The Rickhouse in downtown Durham.
Raleigh chef and restauranteur Ashley Christensen will compete in The Big Biscuit Brew Ha-Ha from 6-9 p.m. April 7 at The Rickhouse in downtown Durham. 2011 News & Observer file photo

Rise is hosting The Big Biscuit Brew Ha-Ha from 6-9 p.m. April 7 at The Rickhouse in downtown Durham.

The event is a competition featuring six teams made of one or two Rise chefs and a special guest chef making unique biscuits and donuts. Each teams’ creations are paired with a local craft beer. The public will taste and judge the best biscuits.

Tickets cost $35. Proceeds benefit Leukemia and Lymphoma Society of North Carolina. Info: bigbiscuitbrewhaha.com.

The lineup of chefs is impressive:

Rise Downtown Durham: Rise chefs Chris Stinnet and Ben Jenny with guest chef Matt Kelly of Mateo Tapas in Durham; Beer from Fullsteam Brewery.

Rise Durham-Southpoint: Rise chef Darryl Fuller with guest Chef Seth Kingsbury of Pazzo! in Chapel Hill; Beer from Ponysaurus Brewing Co.

Rise North Raleigh: Rise chef Aaron Vaughen with guest chef Ashley Christensen of Poole’s, Death & Taxes, Beasley’s, Chucks, Joule, Fox Liquor Bar and Bridge Club in Raleigh; Beer from Lonerider Brewing Co.

Rise Raleigh-Cameron Village: Rise chef Tim Youngblood with guest chef Jason Smith of 18 Seaboard, Cantina 18 and Harvest 18; Beer from Trophy Brewing Co.

Rise Carrboro: Rise chef Silvia Pahola with guest chef Bill Smith of Crook’s Corner in Chapel Hill; Beer from Steel String Brewery.

Rise Morrisville: Rise Chef Christi Preddy with guest chef Andrew Ullom, executive pastry chef of Ashley Christensen Restaurants; Beer from Fortnight Brewing Co.

Weigl: 919-829-4848;

Twitter: @andreaweigl

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