Culinary Team Wins First Place

Monday, February 05, 2007
SNHU Communications Office

Manchester, N.H. (Feb. 6, 2007) – The Southern New Hampshire University Culinary Team placed first with a Silver Medal at the Atlantic Culinary Academy in Dover, N.H. The team competed against teams from the Balsams Hotel and the Atlantic Culinary Academy.

The annual competition determines which culinary team will represent the state of New Hampshire at the Northeast Regional Conference of the American Culinary Federation.

Each team was required to demonstrate a regimen of culinary skills in an 80-minute relay-style competition that was followed by the preparation of a four-course signature menu for four people. Team members cooked up sautéed stripped bass, Fennel and Arise spice fish cake and fennel salad with garlic citrus vinaigrette. The team includes Carter Light (captain), of South Hero, Vt.; Brandon Mercier, of Manchester; Brandon Thomas, of Newton, Conn.; Vylett Cross of Manchester; and Vincent Forchelli, of Spring Valley, N.Y.

The team will compete at the regional convention March 3 in Pittsburg, Penn. The winning team will travel to compete in Orlando, Fla., this summer.


Sautéed Stripped Bass
Fennel and Anise Spice Fish Cake
Shaved Fennel Salad Tossed with Garlic Citrus Vinaigrette
Olive Oil Beurre Blanc

Serves 4:
5 oz. Stripped Bass
1 Clove Garlic
2 Sprigs Thyme
TT Lemon Juice
TT White Pepper
TT Kosher Salt
TT Olive Oil
TT Lemon Juice

1. Place Garlic and thyme in hot oil
2. Season fish with Salt and White Pepper.
3. Sauté fish in oil, spoon oil over fish while in pan.
4. Sprinkle with Lemon Juice and Fresh Chives.

Fish Cake:
4 oz striped bass
.5 oz. olive oil
1 egg
1 oz heavy cream
2 slices of white bread
1 tsp chives
1 ½ T onion
½ T Fennel Seed
½ T Anise Seed
½ T Cayene
¼ T black peppercorns
1 T orange zest
TT salt
TT AP flour
TT egg
TT bread crumb

1. dice stripped bass and mix thoroughly in bowl with egg and heavy cream.
2. toast fennel seed, anise seed, and black peppercorns, and grind in a spice grinder
3. mix in spices, orange zest, Brunoise of bread, olive oil, chives, and salt.
4. bread cakes using basic breading technique

Fish Fumet:
2 C. Fish stock
2 T Mirepoix (minus carrot)
1 T fennel Fronds
4 oz. Fish bones
10 parsley stems
1 bay leaf
7 peppercorns
1 mushroom

1. run fish bones under cold running water until water is clear
2. slice mushroom
3. place all ingredients in pot and cook on medium-low heat.
4. skim the scum that rises to the top
5. strain through coffee filter
6. Reduce to half cup

Marinated Mussels:
1 T shallots
½ oz vermouth
1 oz lemon juice
½ C fish fumet
17 mussels
½ tsp parsley
½ tsp tarragon
TT salt
TT pepper
1. place all ingredients into a pot and cover.
2. once mussels open remove pot from heat.
3. remove mussels from shells
4. reserve ¼ cup of liquid
5. place the mussels and remaining liquid into bowl and put into refrigerator

Fennel Salad:
¼ fennel bulb
2 tomatoes concassed
8 orange supremes
12 marinated mussels
½ tsp tarragon
½ tsp parsley
TT salt
TT pepper

1. shave fennel thinly on mandoline
2. place shaved fennel into ice water for at least 30 minutes
3. remove fennel from ice water briefly dry in paper towel
4. mix toss all ingredients together with vinaigrette

citrus garlic vinaigrette:
1 clove garlic
½ oz lemon juice
½ oz orange juice
½ oz rice wine vinegar
2 ½ oz olive oil
TT salt
TT pepper

1. mix together garlic, lemon juice, orange juice, rice wine vinegar, salt and pepper.
2. slowly whisk in olive oil.



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