Fifteen Rend Lake College Culinary Arts students will show off their best chicken creations next week during a recipe contest.
The contest serves as a final examination for the first half of Culinary Arts Instructor Diane Catalfamo’s Food Preparations class and will be held from 12:30-5:30 p.m. Wednesday, February 4, at the Culinary Arts lab in the RLC Student Center. The first contestant will present her meal at 2:30 p.m., with another contestant following every 10 minutes until 5 p.m.
Catalfamo said each contestant is required to create a chicken dish, a choice stemming from the chicken fabrication material covered in the first half of the course. Their recipes will test a combination of the skills they have learned thus far, she said.
The students will be judged in categories such as recipe selection, safety/sanitation, cooking methods, creativity, presentation and marketability. First-, second- and third-place prizes will be awarded for Best in Show, Marketability and Plating Presentation. Honorable Mention awards also will be given.
The winners of the contest are scheduled to be announced at 5:30 p.m.
The contestants and their recipes are:
• Alecia Dawson (McLeansboro), chicken breast with mushrooms and marsala;
• Nick Dellinger (Murphysboro), Sichuan chicken with Kung Pao sauce;
• John Moore (McLeansboro), chicken and corn pot pie;
• Kacie Allen (Benton), stuffed chicken florentine with hollandaise;
• "K.P" Perry (Benton), chicken breast parmesan;
• David Carter (Fairfield), almond-crusted chicken with amaretto crème;
• Rob Eaton (Du Quoin), lemon garlic parmesan chicken;
• Sue Bocock (Mt. Vernon), curried chicken salad with French bread;
• Matt Lemons (Mt. Vernon), stuffed roasted chicken in lemon sauce;
• Kathy Lilly (Effingham) chicken in pear brandy crème sauce;
• Josh Matthews (Dix), zesty lemon chicken with mint chiffonade;
• Lance Groves (Benton), smothered chicken;
• Amanda Kirk (Du Quoin), chicken piccata;
• Lorn Biros (Carbondale), recipe to be announced;
• Lisa Levondowski (Sesser), recipe to be announced.
At the contest, a complete list of the students’ recipes will be available for publication. Attendants will be allowed to sample the dishes. For more information, contact Catalfamo at (618) 437-5321, Ext. 1332, or toll-free (in-district only) at 1-800-369-5321, Ext. 1332.