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Last Saturday, Redwood Creek Vineyard held their regional Campfire Classic cook-off at Washington, DCs Food and Wine Festival at the new National Harbor. Eight cooks—four from the Northeast, four from the southeastern United States—armed themselves with tongs, spices, and a touch of gourmet Zen to vie for the title of regional finalist, an replica Panerai watches honor that comes with $1,000 in prize money and the opportunity to travel to New York this June to compete for the $10,000 grand prize and a $5,000 donation to the national park of the winner’s choice.

The day itself couldnt have been better. After nearly a week of spitting rain, Saturday was blessed with unblemished blue skies, steady breezes, and 70-degree temps without a hint of humidity. But the cooks still felt the heat as they sweated it out over the hot coals to perfect recipes such as Moroccan charbroiled lamb and fennel stew with replica IWC watch seven-seed couscous; savory pheasant stew; campfire-roasted fig, white wine, and ham fondue bread; and grilled blackened leg of lamb with blackstrap ginger sauce and rhubarb fig mint chutney—in short, stuff youd expect in a five-star restaurant, not a tree-lined backcountry campsite or riverside retreat accessibly only by canoe.After the jump, the winners and their recipes are announced.

The “camp-ecurian” dishes were rated by three judges, including 2007 Northeast finalist Brian Mulligan and Seth Levy with American Hiking Society, based on taste, the ease with which one could cook the recipe on a campfire, and how well the dishes paired with chef-selected Redwood Creek wines. Judging from the food samples circulated, replica iluxury watches picking a winner per region was no enviable task, especially when you factor in the intoxicating distract of the free wine samples. But an hour after the judging started, the top two East Coast backcountry chefs had been crowned: Byron Stout of Fort Myers.