Winning Jr. Iron Chef teams named
Feb 20, 2014 | 3917 views | 0 0 comments | 115 115 recommendations | email to a friend | print
Cooking at the Jr. Iron Chef competition was team Country Girls: Jocelyn Crowningshield, Brianna O’Hearn, Emily Hohn, and coach Jessica Hammond (left to right).
Cooking at the Jr. Iron Chef competition was team Country Girls: Jocelyn Crowningshield, Brianna O’Hearn, Emily Hohn, and coach Jessica Hammond (left to right).
slideshow
WILMINGTON- On Wednesday, February 12, Twin Valley Elementary School hosted the seventh annual Twin Valley Jr. Iron Chef cook-off. This year’s competition featured 11 middle school and six high school teams, vying for the two spots per school that will compete in the state championship on March 22 in Essex Junction.

The winning middle school teams were the Country Girls (pictured above), who made spicy chipotle black bean sliders, and JAADE’s Quack Pack, which made “Run for the border” quesadillas. That team consisted of Alec Gamache, Jarrett Niles, Adele Lucier, Dylan Howe, and Ethan Williams.

The first-place team in the high school category was All Wrapped Up, who made seared Mayan couscous wraps with cream sauce and included Tabby Felisko, Chad Bernard, Skyler Boyd, and Hailey Howe. The other team representing Twin Valley High School will be Tres Amigos, which made empanadas and consisted of Sammy Cunningham-Darrah, Hannah Swanson, and Savannah Nesbitt.
Comments
(0)
Comments-icon Post a Comment
No Comments Yet


Comment Policy

In an effort to promote reasoned discussion, transparency, and integrity in online commenting, The Deerfield Valley News requires anyone posting comments to identify themselves using their real name. Anonymous commenting will not be allowed. All comments will be subject to approval before posting, and may take up to 24 hours for approval to be granted.

We encourage civil discourse among readers, and ask that they be willing to stand behind their identities and their comments. No personal harassment or hate speech will be tolerated. Please be succinct and to the point. For longer comments, please consider submitting a letter to the editor instead. It will appear in both the print and online editions.

All comments will be reviewed, and we reserve the right to reject, edit or remove any comment for any reason. For questions or to express concerns feel free to contact our office at (802) 464-3388.