Competing among 34 of Hampton Road’s food establishments, the Culinary Institute of Virginia, proudly walked away with the “Most Creative Dish Award.” The event on March 29 was the 22nd Annual Taste of Hampton Roads to benefit the Foodbank of Southeastern Virginia. The yearly event helps provide money for the distribution of more than 382,000 meals to help feed children, working families and senior citizens throughout Southeastern Virginia.
CIV’s culinary team was led by Chef Instructors Greg Burroughs, Kelly DeMarchena, Calise Fachko, and Jonathan Highfield. The judging panel consisted of 10 culinary professionals, including food writers, culinary educators and successful restaurateurs.
The culinary team also consisted of student volunteers who helped prepare the four dishes enjoyed by the hungry crowd of nearly 1,000 guests. The dishes were:
• Jerked Chicken with Crispy Ginger Plantains and Candied Jalapenos
• Chilled Grilled Mojito Shrimp with Fire Roasted Salsa, and a Orange-Mint Foam
• Coconut Cream, Chocolate Cake and Cashew Crunch Trifle
• Mango Bavarian Cream ”tini” with a Pomegranate Gelee and Cookie Corkscrew
Food Service Manager Instructor, Howard Gevertz, worked with students just before the event to make sure the booth looked as good as the food tasted.