Chef Caleb Taylor and Sous Chef Joe Woods led the Pierpont Community & Technical College 2009 Cast Iron Cookoff at the Charleston Town Centre Marriott. The chefs' team was rounded out with eight non-professionals (including local journalist with Clarksburg Exponent Julie Perine and southern WV Fox TV personality Kennie Bass). Other team members included: Lisa Tanner, Melody Tanner, Ron Newcome, Elaina Bailey, Jill Murphy, and Kerri Niner. The group had one hour to prepare a four course meal.
Each of the dishes had to have at least one item prepared in cast iron and featured several local WV products. The four course menu included: Salad Course: Poached Egg and Frisee Salad with Truffle Vinaigrette, Appetizer: Trout with Shaved Almonds, Green Beans, and Thyme Preserved Oranges, Entree: Red Wine Braised Chicken with Button Mushrooms and Potatoes, Swiss Chard, Dessert: Waffles & Cream with Apples.
Each of the dishes had to have at least one item prepared in cast iron and featured several local WV products. The four course menu included: Salad Course: Poached Egg and Frisee Salad with Truffle Vinaigrette, Appetizer: Trout with Shaved Almonds, Green Beans, and Thyme Preserved Oranges, Entree: Red Wine Braised Chicken with Button Mushrooms and Potatoes, Swiss Chard, Dessert: Waffles & Cream with Apples.
See more photos of the competition:
http://picasaweb.google.com/chefbrianfloyd/PierpontCTCCastIronCookoff2009#
http://picasaweb.google.com/chefbrianfloyd/PierpontCTCCastIronCookoff2009#
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