PELION, S.C. — It is not an easy task to compete using only two butane burners and two 8-foot tables. Nonetheless, Pelion High’s culinary arts team brought home eighth place from the state competition on March 6.
During the South Carolina ProStart Invitational, students had to prepare five-star meals with no running water and only a portable hand-washing station. In just 60 minutes, they worked efficiently to create a three-course dinner.
Dishes whipped up included an appetizer of farmer’s deep-fried egg, filled with green pea and carrot purée, served on Napa and purple cabbages tossed with sauce ravigote and grape tomato garnish. The students’ entrée consisted of pork mixed with caramelized onions, exotic mushrooms, sage and ginger, pan seared and served with a sweet potato hash, pan sauce and green onion garnish.
Topping their entry for the judges was a dessert of lemon meringue steamed cake served on Meyer lemon curd with graham cracker crumble, strawberry sauce and diced fresh strawberries.