linda@morganvalleylamb.com
Office: 435-864-4997
Cell: 435-864-7298
Jamie & Linda Gillmor
P.O. Box 517
Delta, UT 84624
Provo Cleans up at Pro-Start
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Press Release: April 2008
You’re
given two butane burners, one hour, and no electricity.
What do you do?
“You
make two salads, two entrees, and two deserts,” said Provo High’s own
culinary expert Mrs. Cluff. Using
what sounds like a science disaster waiting to happen, Provo High School
students created a meal that could compare to no other.
At
the Pro-Start Culinary Competition, PHS ruled the high schools taking first
place with their delectable meals. Katie
Patterson, Rachel Hastings, Sonia Valdez, and Madison Daniels did it using
Argentina’s “Wandering Gaucho” theme.
“I
think most of the reason our teams do so well,” said Cluff, the team’s
advisor, “is because when you use a theme it’s like an added bonus.”
Each plate had to do with a Gaucho, Spanish cowboy, wandering throughout
Argentina.
He
begins at the seaside, which is their salad “Ceviche del Mar.”
It is a crisp lettuce wrap with cool shrimp ceviche, spicy aioli cream,
and crunchy sweet potato fries.
Next
he travels to the campfire barbeque, which is entrée “Sarten de Gaucho.”
This consists of Morgan Valley lamb roulade with a fresh chipotle sauce,
tender brown butter sage gnocci, and grilled squash vegetables.
To
finish his travels, the cowboy goes to the city for dessert, “Postres
Cosmopolitanos.” A classic trio of
dulce de leche desserts beginning with a filled churro, followed by fresh
grilled peaches, and ending with a crunchy empanada, finished with a succulent
coconut cream mousse.
Using their culinary skills and affective teamwork, this team was able to pull off an almost perfect score out of 170 points.