Culinary Arts year one students Elizabeth A., Veronica B, Kaleb B., Tristan C., and Megan M. lead by Chef Alemendarez participated in the Taste of the Cowboys Challenge sponsored by Dairy Max and The Dallas Cowboys benefiting the North Texas Food Bank. The theme was healthy tailgating with the requirements being dairy must be used in every course, items in the dishes should be items donated to the food bank, and then mystery ingredients. The mystery ingredients were quinoa, cottage cheese, kale, and buttermilk. The menu was street corn served in corn husks, BBQ in a mason jar (beans, slaw, brisket with smoke puff once jar was opened), and a deconstructed s'more made with greek yogurt. The first portion of the challenge was a visit to the North Texas Food Bank for a tour and volunteer activity. The actual competition took place May 3, at the Training Table at the Star in Frisco. Students had 75 minutes to create all three courses and clean up. The judges praised the taste and presentation of all three courses with special comments about the BBQ mason jars. Students brought home $500 in grant money and $750 in grocery gift cards as the reward for doing so well.
That’s Cowboys Linebacker Joe Thomas, and Chef Rachid El Yamin, Executive Chef of The Star.