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Turnabout ‘Fare’ Play in Second Half of Culinary Competition

A unified 'Grateful Bread' shows its team spirit.
A unified ‘Grateful Bread’ shows its team spirit.
The first course: fresh citrus salsa with spinach salad served in a crisp-angel-hair-and-Parmesan basket, with drops of pomegranate juice reduction.
The first course: fresh citrus salsa with spinach salad served in a crisp-angel-hair-and-Parmesan basket, with drops of pomegranate juice reduction.
The judging team, diligently meeting its responsibilities in Le Jeune Chef Restaurant.
The judging team, diligently meeting its responsibilities in Le Jeune Chef Restaurant.
The team's entree: pan-seared fresh trout, red quinoa and roasted sweet potato dice, topped with sauteed kale and leeks. The plate drizzle is scallion oil and an orange-and-teriyaki-sauce reduction.
The team’s entree: pan-seared fresh trout, red quinoa and roasted sweet potato dice, topped with sauteed kale and leeks. The plate drizzle is scallion oil and an orange-and-teriyaki-sauce reduction.
A "photobombing" Moriarty fails to break Helmick's concentration.
A “photobombing” Moriarty fails to break Helmick’s concentration.

In Friday’s flip side of a recent Mystery Basket challenge, Team Grateful Bread took its turn preparing dishes to be judged by classmates in the Culinary Competition and Skills Assessment capstone course. The students were assigned to use fresh kale, scallions, crystallized ginger and angel hair pasta to create two courses for their peers, Team Pork Buttz, to taste and evaluate. Two mystery ingredients, fresh trout and pomegranate juice, were revealed at the last minute and were added into the creations. Comprising Team Grateful Bread are Elizabeth M. Ball, Brianna E. Bucklin, Brianna R. Helmick, Rachel A. Mertz, Bradley M. Moriarty and Ashley R. Post. Members of Team Pork Buttz are Kyle H. Abel, Alexander R. Campolongo, Jenna E. Haas, Patrick J. Kelly II, Darren J. Layre, Zachary A. Mausteller and Victoria L. Zablocky. First-year assistants are Spenser D. Baron and Arden F. Campbell.
Photos by Mary G. Trometter, assistant professor of hospitality management/culinary arts

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