Culinary News

Apprentice Cuisine Reigns Supreme

On Saturday, February 21st, members of the Balsams Apprenticeship Program faced off in the first Apprentice Iron Chef Competition.  Two teams of three apprentices squared off in the Switzerland of America Ballroom, which had been transformed into opposing kitchen stations, which flanked a judges' table and enormous food display.  In one hour they were challenged with creating 3 original dishes for a panel of judges.  Resort guests and Balsams Associates looked on as Team Red and Team Green matched wits over the secret ingredients:  fennel and artichokes.  Two members of the guest audience were chosen at random to join Executive Chef Larry Johnson at the Judges' Table.  Team Red (Donnie Mygan, John Hallett and Richard Hutchison) scored the best dish, Pan Seared Scallops glazed with Truffle Honey, served over Artichoke & Fennel Succotash with Maple Bacon, but Team Green (Paul Skillern, Arthur Lewis and Tyler Schwarz) captured the overall contest by the slimmest of margins.  The event was organized by Karen Everett, a Balsams recreation intern from Lock Haven College.  At the conclusion of the event, she presented Team Green with engraved medals to commemorate their victory.