This past weekend I went up to the Vermont Jr. Iron Chef Competition. Maria, my friend and a former intern at the Round Barn Farm was volunteering with one of the teams. This was only the second year the competition took place, though I see great potential for the future (I really was jealous that nothing like this existed when I was in school). The teams were judged on a few categories but all needed to use local products and make recipes that could be replicated in a school cafeteria. Things really have changed. Bye bye fish sticks and boiled hamburgers.
I didn't wait to see who the winners were that day, but here are the results as sent me in an e-message from Maria, but really congratulations to all the kids for doing the work!
"BHS/Healthy City recipe was Polenta Pizza with Curried Winter Harvest Hash. The local ingredients were butternut squash (prepared), cheddar cheese, celeriac and cornmeal (and maybe the potatoes, too ... not sure).
CVUHS Redhawks won Most Creative with their apple pizza and Twin Valley HS in Wilmington won Best In Show with Huevos M??? (Something ... Read More involving eggs and corn tortillas, but I couldn't hear over the crowd. They were the team with the decorations and sombreros at one of the corner tables). The pizza concept is apparently a good one for cafeterias ... go figure! :-)"
and by the way, Maria's team was the first one listed there (and pictured with the pink bandannas) - BHS - Nice Job!!
I think I can see a Round Barn Team next year....
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