A team of chefs from the University of Lynchburg won “Best Entrée” at the Lynchburg’s Top Chef cooking contest on Saturday, Aug. 24.
The annual competition, a fundraiser for Jubilee Family Development Center in Lynchburg, pits the best local chefs against each other in what’s described as an “interactive, multicourse cooking competition.”
Lynchburg’s team — all dining services employees — consisted of Sous Chef John Barker, Kitchen Manager Angelo Harris, and Catering and Events Supervisor Dave Neely.
“We’re extremely proud of the many partnerships between the University and our local community,” said Shaun Dearden, director of dining services. “Of course, we’re thrilled when our dining services program gets involved, especially when we can showcase the enormous talents of our chefs and dining team members.”
Each team made an appetizer and entrée, which were then judged by those in attendance. “Each attendee gets two coins,” Barker said. “One coin is the vote for the appetizer and one coin is the vote for the entrée.
“After each guest has tasted all the chefs’ appetizers and entrées, they get to cast their votes by putting their coins in the glass of the chef or chefs whose appetizer or entrée they liked the most.”
For their appetizer, Lynchburg’s team made a pulled pork macaroni and cheese-stuffed corn muffin with crispy onions and a homemade barbecue drizzle. The team’s winning entrée was an adobo-marinated skirt steak and grilled pineapple, served over stewed black beans and rice with a chimichurri sauce.
“Being able to participate in such a wonderful event was truly an honor for us,” Neely said. “To be able to display our culinary talents alongside our fellow chefs, and to be involved with such an amazing organization, was a special experience.
“I know all of us came away from this event very humbled and inspired by the incredible work that the Jubilee Development Center does in the community. Winning ‘Best Entrée’ was just the icing on the cake.”
