Our culinary team will be participating in the State ProStart Cooking Competition in March at the East Marriott Hotel here is Wichita where they will be competing against different schools to see who can make the best creations based on the competitions criteria.

Their menu is as follows:

Seared sea scallops and succotash with a caper vinegrette

Porterhouse lamb tagine with saffron basmati rice and fresh vegetables

and for desert they’re making a panna cotta in a chocolate ball.