GAMBIER — Teams from four Ohio colleges took part in the third annual Platinum Chef Ohio Battle for the Buckeye State competition at Kenyon College on Wednesday.
Teams from Kenyon, Malone College, the University of Mount Union and Hiram College participated in the competition that required students to create menus with the food provided and incorporate the mystery ingredient of fennel, which was announced by guest chef Steve Schimoler. The available meats were bacon, chicken, salmon, scallops, tuna and ribeye.
The Kenyon team had a tentative meal plan and when fennel was thrown into the pot, they substituted and rearranged to include it.
While teams were cooking, trivia questions were asked and prizes were awarded to keep the audience involved.
According to the panel of four judges, it was a “delicious” competition. First place was awarded to the team from Malone University. Their winning menu included scallops prepared with sea salt, olive oil, and chopped fennel over a slaw that included a bacon vinaigrette.
For the rest of the story
The rest of this article is available to Mount Vernon News subscribers. To continue reading, please log in or purchase a subscription. Click here for the April 11, 2013 e-edition. The article will only be available for thirty (30) days.
Contact Rhonda BletnerEmail
Copyright 2009 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.