These were the photos taken from our team
competition at the state level. The team consisted of Julia Julian, Robert Von Rutenberg, Eric Clark, and myself. This was the second component to the competition in which we needed to prepare a 16 plate, 4 course meal, in 75 minutes from scratch.We won the competition and proceeded on to the regional competition in Indianapolis. Our team scored enough points to win a silver medal from the ACF.
 |
Appetizer: Filets de Sole Floreal
|
 |
| Salad: Lola Rosa and Frisee, Creamy Blue Cheese, Apple Dressing, Apricot-Cherry Chutney, and a Walnut Cracker |
 |
| Entree: Chicken Crepinette with Chicken Sausage and Shiitake Mushroom, Mashed Potato, Spiced Cranberry Reduction with Smoked Thigh, Glazed Carrots, Wilted Spinach, and Roasted Beets |
 |
| Dessert: Glazed Chocolate Cake on Orange Shortbread Cookie, Chocolate Espresso Ice Cream on a Hazelnut Tuile, Macerated Fruit, and Raspberry Sauce |
 |
| Photo Credits: Eric Clark |
