|ACT OF THE GENERAL ASSEMBLY||2007-2008|
NO. R-446. House concurrent resolution congratulating the first Junior Iron Chef Competition organizers and team winners.
Offered by: Representatives Stevens of Shoreham, Ainsworth of Royalton, Aswad of Burlington, Atkins of Winooski, Bissonnette of Winooski, Botzow of Pownal, Condon of Colchester, Consejo of Sheldon, Davis of Washington, Donovan of Burlington, Evans of Essex, Godin of Milton, Head of S. Burlington, Heath of Westford, Hosford of Waitsfield, Hunt of Essex, Jerman of Essex, Johnson of South Hero, Keogh of Burlington, Larson of Burlington, Lorber of Burlington, Malcolm of Pawlet, Manwaring of Wilmington, Martin of Springfield, McAllister of Highgate, McDonald of Berlin, McNeil of Rutland Town, Moran of Wardsboro, Myers of Essex, Pearson of Burlington, Turner of Milton, Weston of Burlington, Wright of Burlington, Zenie of Colchester and Zuckerman of Burlington
Whereas, the impetus for this interscholastic food project originated with the Burlington School Food Project Committee as “a great way to raise awareness of local foods, farm to school programs, nutrition, and get kids excited about cooking,” and
Whereas, the committee partnered with VT FEED (the Vermont Food Education Every Day Farm To School Program), Burlington’s City Market, and the Burlington Food Council, and all proceeds will be used to help schools develop local farm school programs, and
Whereas, the Junior Iron Chef Competition was conducted on Saturday, April 12 at the Champlain Valley Exposition and featured 23 middle school division teams and 12 in the high school division, and
Whereas, the students were limited to using specified seasonally available Vermont ingredients, including dairy products and eggs, maple syrup and honey, apples, root vegetables, winter squash, sprouts, and some grains, and
Whereas, teams were racing against competitors in their division to compete their edible entries and rush them to a panel of waiting judges, and
Whereas, the winning teams in the Middle School Division were: Best in Show, Whitingham’s Twin Valley Middle School’s Wildcats #1 (very veggie chili) with Elizabeth Aekus, Erica Betit, Whitney Murdock, and Lexi Reinertson; most/best use of local ingredients, Burlington’s Hunt Middle School’s Hunt Jr. Chefs (cheese and vegetable chowder) with Dairyann Guilfeld, Dzenan Elkaz, Kristi Proper, Katelyn Roussell, and Courtney Savard; and most creative, Essex Middle School’s EMS Iron Chef Eagles (Green Mountain quesadillas) with Mike Fraser, Brandi Giroux, Devan Gonyea, and Lily Schulz, and
Whereas, the high school victors included: Best in Show, Burlington High School’s Healthy City (medley of local vegetable tater tots with herb dip) with Chelsea Davis, Ivah Kenyon, Matt LaTulippe, and Josh Sheffer; most creative, Burlington High School’s Over the Hill & Feelin’ Young Again Kookin’ Club (Lemongrass-cilantro latke with fusion dip) with Miles Dugan, Chloe Egan, Kaela Meals, David Porter, and Graham Raubvogel; and most/best use of local ingredients, Essex’s Center for Technology’s Team CTE (banana stuffed French toast with apple caramel sauce and butternut squash and apple soup) with Natasha Daigle, Austin Kuch, Brian Macomber, Colby Smith, and Megan Watson, and
Whereas, the event’s organizers plan to issue a cookbook of all the recipes, now therefore be it
Resolved by the Senate and House of Representatives:
That the General Assembly congratulates the organizers and winners of the first Junior Iron Chef Competition, and be it further
Resolved: That the secretary of state be directed to send a copy of this resolution to each winning team and to each of the competition’s four sponsors.
The Vermont General Assembly
115 State Street