Chefs ‘kick it up a notch’

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Posted: February 27, 2013

The Winchester Star

Coca Cola Barbecue Slider (left) with seasoned fries, cole slaw and root beer float was prepared by Shenandoah University Chef Donnie Hawkins.
Loyola University chef Joseph Jackson created Pork Tenderloin Stuffed with Spinach and Cranberry Florentine served with Smoked Gouda Cornpepper Polenta Topped with a Mushroom Duxelles and for dessert, a Raspberry Napoleon.
Chef Beau Gerarde of Emory and Henry College plates his Trio Shrimp Jambalaya with Cajun Red Beans and Rice during Shenandoah University’s recent 2013 Chefs Fare. He won the competition. (Photo by Jeff Taylor/The Winchester Star)
Loyola University Chef Joseph Jackson shows the pork tenderloin dish he prepared for Chefs Fare at Shenandoah University. (Photo by Jeff Taylor/The Winchester Star)

Winchester — Inspiration for a meal can come from anywhere.

In the case of the 2013 Chefs Fare held at Shenandoah University, the four participating chefs drew their inspiration from music. Pop,…

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