By Maggie Cramer
One hour. Three courses: appetizer, entrée, dessert. At 2pm sharp, Asheville Wine & Food Festival Founder and Director Bob Bowles began explaining the rules of the FRS Chefs Challenge Finale to the competitors and crowd. “Now, if you can’t make a dessert, I understand,” Bowles teased the chefs, reminiscing about the, well, challenging ingredients of past challenges.