Cast Iron CookOff Weekend Part Two

Enjoyment while actually in the midst of the competition was noticed and differentiated from evidence of smooth teamwork and leadership. Using classically historical West Virginia food items and preparing them in a modern and healthy presentation was also considered. Attractiveness of the plate presentation was judged not only by the official judges but also by people in attendance, participants as well as cheering observers, who could vote in a People’s Choice selection.

And the winners are....

Overall Grand Champion: Mountwest

2nd Place: WVU Small Farm Center/Madeleine's

3rd Place: Berry Hills Country Club

Best Use of Protein: The Waterfront Place

Best use of Produce: Pierpont CTC

Best Single Dish "The Striped Bass": WVU Small Farm Center/Madeleine's

Best Representation of Appalachian Cuisine: Cafe Cimino

Best use of West Virginia Value Added Product: WVU Small Farm Center/Madeleines

Most Dynamic Presentation: Berry HIlls Country Club

Best Use of Cast Iron: Gourmet on the Gorge

Whistle While You Work: Team Terry

Best Teamwork and Best Leadership: Smokeys on the Gorge

Peoples Choice Award: Berry Hills Country Club

Best Interpretation of Appalachian Cuisine: WV Living Magazine / Stella's Tea House

The remarkable thing is that everyone won…..the students at Mountwest Cooking and Culinary Institute will have a wonderful merit to include on their CV, and so will the students involved with WVU’s Small Farm center and the myriad of high school students who participated. Nonprofessional members of the various teams have earned not only a small cast iron skillet as an award, but the experience of participating in a creative experience that helps highlight this state’s cuisine. The numerous chefs are currently adjusting their menus to include event offerings, so even their diners will be winners here!

And finally, the Collaborative can continue to excel at what they do, helping the residents of this region understand there is great local food available!Award......wonderful. The experience...priceless!

Cast Iron CookOff Weekend

One of the goals of the Collaborative for the 21st Century is to promote the regional cuisine of Appalachia through marketing of gastronomic tourism. It also encourages improving the distribution of local foods to local markets, enhancing the nutritional quality and economic vitality of the region. Recognizing the chefs in the region who use local produce and proteins is part of the mission.

One of the Collaborative’s major fundraisers was held in January: the 7th annual Cast Iron Cook-Off at the world class Greenbrier resort located in White Sulphur Springs, West Virginia. The Greenbrier, itself known for the quality of its culinary offerings, provided impeccable service and abundant space for the cooking events and subsequent awards ceremony and dinner. Meeting rooms were available for private team planning meetings and all attendees were housed in comfortable rooms at a considerable discount.

Arriving at the Greenbrier is a treat. Access to the resort is convenient off I-64 by train and by air. Bell hops assisted with offloading supplies, food and cookware, and teams were able to keep trolleys to expedite movement to the cooking hall on Saturday.

The weekend’s activities started with a chef jacket ceremony where each team was introduced and each member received their jacket.

Following the reception people wandered off to the casino or local clubs.

Saturday dawned and the action began.

Teams met privately for an hour to discuss menus and strategize assignments. For some teams, this actually was the first time any specific skills were identified and workload distributed. Students in several high school cooking programs were available to round out teams that did not have enough adult workers. Other teams had long worked together as members of a culinary school or a restaurant team. Most teams were made up of a mixture of professional chefs, home cooks with high competence, and just regular people whose enthusiasm and high energy can run with suitable assignments.

On a staggered schedule, teams then made their way to the cooking hall for a half hour of prep.

Then they were told to get busy and an hour later came the call to plate.

More to follow