Dancer with her place setting. She took a first place in her age group. Her theme was National Guacamole Day, which is September 16th and she did a fiesta place setting. Her menu was:
appetizer - guacamole with chips (this is what she showed served)
main dish - chimichanga with shredded lettuce, tomato, refried rice, cheese and sour cream.
desert - melon medley
beverage - margarita
This was our first year doing this project and so she wasn't sure what the judge would want to know. They asked how to make a chimichanga which she didn't know and what was in a margarita, again she didn't know. I don't even know what is in a margarita, but the glasses are cool so she used it for her place setting. She focused more on covering all the food groups and what nutrients she had in the meal.
Spark's meal. He used the theme Southern Country Cuisine. His menu was:
appetizer - shrimp with cocktail sauce
main dish - Hoppin' John (this what he showed served)
bread - hush puppies
vegetable - Rainbow salad - lettuce with tomatoes, shredded carrots, cucumbers, shredded purple cabbage, radishes w/Ranch and French dressing
dessert - vanilla ice cream with fresh peach slices
beverage - raspberry iced tea
They had such a fun time with this and are already thinking of what they are going to show next year.
I love it! What a great competition and their presentation was fabulous!
Kudos to Dancer and Spark!
Post a Comment