Slow Foods Green Market Future Chefs Competition took place on Saturday October 18, 2014 and was a big win day for the Port Saint Lucie High School’s Culinary Arts Team under the supervision of Chef Roland Foerster who worked his way up in the food industry then worked in education as a English teacher for 17 years, and finally deciding to combine his food industry experience with teaching to begin a new challenge as a culinary arts teacher. This is Chef Foerster’s first year at PSLH, and what a grand start to the school year to take the winning spot (against other local schools) at the Slow Foods/Green Market Future Chefs Competition.
In a telephone interview, Chef Foerster shared some of the ‘attention to detail’ that the Culinary Team pursued in order to obtain their victory such as trips to the Green Market in Fort Pierce to shop for the ingredients which must be fresh from the Green Market (requirement); required to incorporate ‘hog fish’ into one of the dishes prepared; two dishes required to produce were an appetizer and an entrée and collaborations amongst themselves and Chef Foerster on establishing recipes for the appetizer and entrée.
Chef Foerster indicated that the sponsors of the competition, Slow Foods/Green Market believe in foods from the farm to the table and encourages using locally grown food including organics. The PSLH culinary teacher, remarked, “I am very proud of our young chefs, and the enthusiasm with which they performed. We are looking forward to an exciting and productive year as a team and in Culinary in general.” The Culinary Team consists of Amanda Keefe, Isis Osorio, Ryan Lauricella and Jeneve Pruitt.
The next public competition will be ‘Taste of St. Lucie’ at the Civic Center on December 10, 2014, where the public is invited to taste and vote.
ABOUT SLOW FOOD FIRST COAST
Slow Food was founded to counteract the effects of fast food and fast life. As a 501(c)(3) Nonprofit organization, working to save disappearing food traditions and traditional food products, to help people rediscover the joys of eating, and to understand the importance of caring where food comes from, who makes it and how it’s made. We believe that: the food we eat should taste good; it should be produced in a clean way that does not harm the environment, animal welfare or our health; food producers should receive fair compensation for their work; and that everyone should have access to good, clean, and fair food. We value food produced locally, and recognize its use.
REF: Slow Food First Coast
See the list below containing photos and recipes of the winning Appetizer and Entree along with the PSLHS Culinary Team.
Florida Hogfish, Breaded with Jalapeno Kettle Popcorn, Fresh Corn Tortillas, Lime Pico Di Gallo, Avocado Mousse, Garnished with Baby Mango and Chipolte Aioli
Jalapeno Kettle Popcorn reduced to breading in a Cuisinart. Bread Hogfish with eggwash and popcorn. Fry in large saute pan with grapeseed oil.
Form Tortillas from Masa flour and cook in cast-iron skillet. Cut rounds out of the tortillas and plate.
Lime Pico Di Gallo
3 large tomatoes, diced small
Juice of 1 large lime
3 cloves of garlic, chopped fine
½ med sweet onion, chopped fine
1/2 Poblano Pepper, chopped fine
2 jalapeno peppers, chopped fine
Chopped fresh cilantro, fresh spicy oregano, fresh parsley
Combine all ingredients…top tortilla with Pico and the Fried Hogfish
2 large Avocados
2 cloves garlic
1 ½ cups Heavy Cream
Juice of ½ Lime
Whip avocado, lime juice, garlic, salt and pepper in food processor, add cream gradually until stiff. Put in pastry bag and top the Hogfish. Garnish with slices of Baby Mango and drizzle plate with Chipotle or Habanero Oil.
Wild Boar Meatballs, served in Creamer Potato “Eggs”, on a “nest” of freshly herb-ed carrots ala Mandolin, an Organic Wild Mushroom Sauce,
finished with Fresh Rosemary, Sherry and Cream.
1 lb. Ground Wild Boar
½ Vidalia Onion, chopped fine
2 Cloves of Garlic
1 tsp. Fresh Rosemary, chopped fine
1 ½ cups of Rosemary Bread (or any crusty bread) (chopped fine with food Processor)
2-3 tbsp. Chopped fresh Parsley
Combine all ingredients. Form small meatballs from mixture, Saute until medium-rare to medium.
2-3 large Carrots cut length-wise on a mandolin to resemble “sticks” for the nest.
Chopped Parsley, Spicy Oregano, Basil
3 tbsp. Butter
½ cup Chicken Stock
Salt and Pepper
Warm carrots with all ingredients, being sure not to overcook.
New or Creamer Potatoes
Hollow out potatoes with melon-baller, cut end to make them “stand” as “eggs”.
Boil potatoes gently until just cooked, (not falling apart). Gently warm with butter, salt and white pepper.
Wild Organic Mushroom Sherry Sauce
3 cups sliced mushrooms (Shitake, Yellow and Grey Oyster, Crimini, Pom-Pom)
1 shallot, chopped fine
1 tsp. fresh Rosemary, finely chopped
1 1/2 cups beef broth
Fresh cracked pepper, salt (to taste)
1 ½ cups Sherry Wine
1 ½ cups Heavy cream
2 tbsp. Butter
Saute mushrooms with butter over high heat, adding shallots, then deglazing pan with sherry. Add broth and reduce. Add cream, rosemary and reduce.
Create carrot “nests” in the center of plate. Position potato “eggs” in the nests( two or three per serving). Place Boar meatballs in the “eggs”. Surround the “nest” with Mushroom Sherry Sauce.
Young Chefs at Work
The PSLH culinary teacher, remarked, “I am very proud of our young chefs, and the enthusiasm with which they performed. We are looking forward to an exciting and productive year as a team and in Culinary in general.”
Culinary Arts can lead to a challenging and very rewarding future as a chef must incorporate skill with creativity to develop a style and technique of his/her very own.
Teamwork divides the task and multiplies the success. ~Author Unknown
No one can whistle a symphony. It takes a whole orchestra to play it. ~H.E. Luccock
Teamwork is the ability to work as a group toward a common vision, even if that vision becomes extremely blurry. ~Author Unknown
Individual commitment to a group effort — that is what makes a team work, a company work, a society work, a civilization work. ~Vince Lombardi
The nice thing about teamwork is that you always have others on your side. ~Margaret Carty
Many hands make light work. ~John Heywood
REF: The Quote Garden
Thumbs up for Success!
Definitions for success
1 .The favorable or prosperous termination of attempts or endeavors; theaccomplishment of one’s goals.
2. The attainment of wealth, position, honors, or the like.
3. .A performance or achievement that is marked by success, as by theattainment of honors:
4. A person or thing that has had success, as measured by attainment ofgoals, wealth, etc.:
PHOTO (from left to Right): Amanda Keefe, Isis Osorio, Chef Foerster, Ryan Lauricella and Jeneve Pruitt.