This season’s Iron Chef team from Nutrition 4 has been preparing to compete at Indian Hills on April 12, 2019. Each season the competing teams are given a region to base their dish off of and a required ingredient that must be included in their main dish. Our Iron chef team consisted of Kyla Perez and Zach Edgren on the appetizer, James Sadler and Trestin Sales on the entree, and Natalie Nemitz and Riley White on the dessert. The theme for this year’s competition was American cuisine, and the special ingredient that had to be included was salmon.
As stated, Perez and Edgren were put in charge of handling our appetizer. The appetizer was mushrooms stuffed with a spiced sausage and cheese, with a creamy pesto sauce on the side. Sadler and Sales’ main dish was oven baked salmon with a potato chip crust and an assortment of smashed potatoes, roasted carrots and squash on the side Nemitz and White were in charge of the dessert, and they made a baked apple pastry dessert with pecan ice cream on the side.
On the day we competed, there were nine schools preparing dishes. Our school did not place, but overall we were satisfied with the work we presented to the judges. Next year we hope to compete again and do better! :) Natalie Nemitz
We went to Iron Chef with 6 people from EBF. We practiced for 3 weeks before the competition to make sure we had all the practice we needed to compete at Indian Hills. There were many other schools there so there was some competition this year. This years special ingredient was salmon. Our appetizer was spicy sausage stuffed mushrooms. Which was prepared by Zach and Kyla. The Main dish, salmon with smashed potatoes which was made by James and Trestin. The desert was put together by Natalie and Riley, which was homemade pecan Ice Cream with a coated apple pastry. In the two hours we had to cook, we ended up with a high quality meal to serve the judges. We ended up doing really well and the judges loved the food. In the end, I had a really good time and enjoyed working with my classmates making food.
By Zach Edgren
As stated, Perez and Edgren were put in charge of handling our appetizer. The appetizer was mushrooms stuffed with a spiced sausage and cheese, with a creamy pesto sauce on the side. Sadler and Sales’ main dish was oven baked salmon with a potato chip crust and an assortment of smashed potatoes, roasted carrots and squash on the side Nemitz and White were in charge of the dessert, and they made a baked apple pastry dessert with pecan ice cream on the side.
On the day we competed, there were nine schools preparing dishes. Our school did not place, but overall we were satisfied with the work we presented to the judges. Next year we hope to compete again and do better! :) Natalie Nemitz
We went to Iron Chef with 6 people from EBF. We practiced for 3 weeks before the competition to make sure we had all the practice we needed to compete at Indian Hills. There were many other schools there so there was some competition this year. This years special ingredient was salmon. Our appetizer was spicy sausage stuffed mushrooms. Which was prepared by Zach and Kyla. The Main dish, salmon with smashed potatoes which was made by James and Trestin. The desert was put together by Natalie and Riley, which was homemade pecan Ice Cream with a coated apple pastry. In the two hours we had to cook, we ended up with a high quality meal to serve the judges. We ended up doing really well and the judges loved the food. In the end, I had a really good time and enjoyed working with my classmates making food.
By Zach Edgren