Another Jr. Iron Chef Cook-Off in the books
Feb 21, 2014 | 7444 views | 0 0 comments | 21 21 recommendations | email to a friend | print
To the Editor,

The sixth Twin Valley Jr. Iron Chef Cook-Off is in the books and what a great one it was! Our young chefs again proved their mettle in competition at Twin Valley Elementary School producing some fantastic entrees. Our 64 cheffers, comprising 17 teams, took over both the gym and the cafeteria in an impressive display of black and red.

Yet our budding chefs would not have been able to perform without the generous support of our community. We had 55 adult community members involved in this year’s TVJIC program. To me the 55 number is the telling one. I daresay there is no after-school cooking group in New England that is as strong as TVJIC. Why? Because the people in our towns care about our kids. We want them to succeed. It took the competition staging team 8.5 minutes to turn a cafeteria into a competition showcase. Amazing what we can accomplish working together!

I am fortunate that there are too many people for me to thank here but I would like to get some ink out for WW Building Supply, Swan Electric, The Deerfield Valley News, Greene’s Service Center, Chelsea Royal Diner, Morse Farm, Wilmington Masons, Jezebel’s, Folly Foods, Rentals Plus, Mount Snow, Dot’s of Dover, and lastly to the town of Wilmington, who hit a total home run by plowing the ball field so we would have parking. We filled that field with our community members out in force to support our kids! It stunned me.

It was a special night, with special cheffers, hosted by a special community.

Thank You,

Lonny Paige


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.