Despite taking on a number of veteran teams loaded with second-year students, SCC’s first-time competitors made the final round and ended up placing fourth out of 11 teams at the statewide competition. Longtime program coordinator Ceretta Davis said it was the first time SCC students had competed at a culinary contest of this type.
For their first dish, Reum and Dolbee — both Sylva residents — prepared an almond-crusted, hand-fried shrimp appetizer served on a bed of quinoa and key-lime kale topped with mango vinaigrette. Their entree of pork tenderloin and purple sweet potatoes was served with an asparagus/pear medley topped with toasted walnuts and a béarnaise sauce.
As one of five teams to make the final round, they opted for a striped bass appetizer with fresh pesto and a Swiss chard salad. Their second entrée was a seared rack of lamb, basmati rice and sautéed parsnips with a citrus glaze.