JACKSON HOLE, Wyo. — Jackson Hole High School chefs cooked up a tasty showing at state this week, earning one 1st place and one 2nd place finishes.
The JHHS culinary team received top honors with perfect scores on the appetizer and dessert, and just a minor deduction on the entrée.
Culinary designed a three-course “Wyoming meets classical French” menu that they prepared in one hour on just two small camp stoves (no electricity or refrigeration allowed).
Check out the menu:
- Smoked sturgeon croquettes with pickled onion and red eye aioli
- Elk chateaubriand with forest mushroom and barley duxelle, haricot vert and huckleberry gastrique
- Baked Wyoming: molasses espresso semi-freddo, swiss meringue, chocolate fueilletine crunch and blackberry coulis.
- And lastly, bakers decorated a cake inspired by a Quincenera dress based on the theme ‘Bling Cake.’
Meanwhile the bakers and restaurant managers finished 2nd. Managers pitched a business plan for a contactless ordering/pickup, airport terminal restaurant specializing in international street food.
