Thursday, April 10, 2008


On March 29th, CIC students competed for cash prizes in the National Honey Board’s “Honey Springs Forward” culinary competition, organized by Culinary Department Head Michael Carmel. Carolina’s Executive Chef Jeremiah Bacon and Slightly North of Broad Executive Chef Frank Lee judged the Culinary/Savory category. Cypress Pastry Chef Kelly Wilson and Pastry Chef Melissa Fritz-Waltzers, both CIC Adjunct Instructors, judged the Baking/Pastry categories. National Honey Board Marketing Manager Jami Yanoski presented the awards.

For their seasonally inspired recipes, first prize winners received $1,000, second prize winners $500, and third prize winners $250. A $500 honorable mention was awarded in both categories for the most innovative use of honey.

Culinary/Savory Winners
1st Place Meri Spalviero: Pan-Seared Duck Breast with Smoked Honey- Lavender Glaze

2nd Place Joe Branton: Black Tupelo Honey-Glazed Quail

3rd Place Steven Lusby: Mirin & Apple Blossom Honey Mahi Mahi en Papillote, Orange Zest Orzo, Honey-Marinated Vegetable Medley, Thyme & Honey Beurre Blanc

Honorable Mention Brian Voss: Honey Mescal-Glazed Duck Breast, Citrus Honey Butter Leeks, & Fondant Potatoes

Baking/Pastry Winners
1st Place Brian Voss: Mascarpone Mousse with Honey Gelée & Benne Seed Wafer

2nd Place Jonathan Kaldas: Orange Blossom Baklava

3rd Place Allison Meissner: Coconut-Almond Cake, Blueberry Compote, Citrus Honey Sauce & Vanilla Ice Cream

Honorable Mention Chancel Nuque: Banana Jackfruit Turon, Honey Avocado à la Mention Mode & Honey Strawberry Sauce

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