Belton students win Culinary contest

December 27, 2013 

On Dec. 4, BHS ProStart culinary students competed in, and won, the second annual Culinary Throw Down in Grandview. The winning Pirates were, from left, Melody Walton, Holly Bennett, Luisa Arreola, Shandalin Hooker and Aaron Martin. They were led by their teacher Tracy Vestal.The Pirates competed in the Creative Use of Mystery Ingredients category. The mystery ingredient was ginger beer. The young chefs incorporated this ingredient into both their salad and entrée. The salad was a pancetta, pear and hazelnut salad with the ginger beer included in the dressing. As the entrée, the team made cranberry stuffed pork tenderloin with orange cranberry sauce with the secret ingredient added to the orange cranberry sauce. The competition was a timed event in which students had two hours to complete a display table, two salad display plates and two entrée display plates for the judges and 60 sample portions of the salad and 60 portions of the entrée for the spectators to taste. The competition was judged by executive chefs from the Kansas City area and voting from spectators.

COURTESY PHOTO

On Dec. 4, BHS ProStart culinary students competed in, and won, the second annual Culinary Throw Down in Grandview. The winning Pirates were, from left, Melody Walton, Holly Bennett, Luisa Arreola, Shandalin Hooker and Aaron Martin. They were led by their teacher Tracy Vestal.The Pirates competed in the Creative Use of Mystery Ingredients category. The mystery ingredient was ginger beer. The young chefs incorporated this ingredient into both their salad and entrée. The salad was a pancetta, pear and hazelnut salad with the ginger beer included in the dressing. As the entrée, the team made cranberry stuffed pork tenderloin with orange cranberry sauce with the secret ingredient added to the orange cranberry sauce. The competition was a timed event in which students had two hours to complete a display table, two salad display plates and two entrée display plates for the judges and 60 sample portions of the salad and 60 portions of the entrée for the spectators to taste. The competition was judged by executive chefs from the Kansas City area and voting from spectators.

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