Tantalizing Appetizers Take Center Stage at Culinary Competition Hosted by Governor and First Lady Baldacci
The taste of success is what culinary arts students hoped to savor at the Blaine House recently, as nine top student chefs from Maine's community colleges created their most mouthwatering appetizers to compete against one another for the eighth annual 3-Every-Day of Dairy People's Choice Award and Scholarship, hosted by Governor and First Lady Baldacci.
Maine Cheese and Crab Crostini, Maine Lobster Potato Skins, Fresh Mozzarella and Thyme Potato Gratin with a Savory Carmelized Cranberry Compote topped with Parmesan Frico, Maine Crab Spinners and Savory Quiche and Canadian Bacon Tarts were the savory appetizers created by this year's entrants. But while these creations sounded indulgent, there was a catch. The students also had to make sure each serving brought us a step closer to better health by including milk, cheese or yogurt in the recipe.
The latest edition of the Dietary Guidelines recommends Americans consume more lowfat and fat-free dairy for better health... 3 servings every day. They recognize that people who consume more dairy foods have better overall diets and consume more nutrients⦠good news for Maine people concerned about their health.
The American Dietetic Association supports nutrient-rich foods, including lowfat and fat-free dairy foods, as the best way to get nutrients needed for overall health and chronic disease prevention. Milk, cheese and yogurt provide critical nutrients lacking in American diets, such as vitamin A, calcium, magnesium and potassium. They also make the first course or any part of a meal taste better.
Maine health, education and agricultural leaders sampled each of the dishes prepared by the student chefs under the watchful eyes of their instructors, selecting their favorite for the People's Choice Award. Jerel Coveney and Diane Dense from York County Community College created Maine Cheese and Crab Crostini, receiving this year's award plus $500 scholarships. The Maine Dairy Promotion Board asked chef instructors to challenge their students to create their most dairy-delicious appetizers, each providing 20% of the Daily Value for calcium. Recipes had to use cow's milk, cheese or yogurt as one of the main ingredients.
By showcasing the work of some of Maine's up and coming chefs, the event celebrates our state's five outstanding Community College culinary arts programs. York County Community College, Southern Maine Community College, Central Maine Community College, Eastern Maine Community College and Washington County Community College all participated.
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