Eleven chefs and sous chefs competed at the 5th Annual Cast Iron Cookoff. The event, sponsored by the Collaborative for 21st Century Appalachia, features a chef, a sous chef, and eight amateurs per team. Each team has one hour to complete four courses.
The Cookoff features some of West Virginia's best products and transforms traditional Appalachian Cuisine into creative and contemporary recipes and presentations.
Pierpont Culinary Academy's team feature two student-chefs: Joe Woods & Joe White. Both students are members of the WV state champion junior hot foods team. The "Joes" demonstrated great leadership as their team won the "Best Teamwork Award" and received honorable mention in the "Whistle while You Work" category.
Pierpont's menu featured: Pot Stickers & Pan Lickers Blue Crab & Crayfish Dumplings; Pan Fried Pickled Butternut Squash with Mesclun Greens; Paillard of Pheasant with Country Ham, Corn & Parsnip Dodger Cake; Brandied Arborio Rice Pudding with Candied Walnuts.
Posts
