Tuesday, March 12, 2013

Culinary competition featuring venison is coming to Cincinnati State March 15

The Midwest Culinary Institute at Cincinnati State will host a culinary competition on Friday, March 15 that features venison.

The 6th annual Thurston Venison Culinary Competition is sponsored by the Cervid Livestock Foundation, a national organization that promotes research and education through the North American Deer Farmers Association (NADeFA), is sponsoring the 6th annual Thurston Venison Culinary Competition.

The event will begin at 9 a.m. in the MCI teaching kitchens, located in the Advanced Technology & Learning Institute at Cincinnati State’s main campus in Clifton. Judging of the dishes prepared by students will begin at approximately 11 a.m.

The competition is limited to six teams of two students each. Teams will have a total of three hours to plan and prepare two courses: one appetizer and one entrée course that must incorporate venison as the primary protein source of each.

Awards will be presented to the top six teams at 6 p.m. that day (March 15) at the NADeFA conference being held at the Duke Energy Center. The first place team will receive a $1,000 prize award, the second place team $500, the third place team $300 and the remaining teams $100 each.

Future chefs will learn about the venison industry and the nutritional and dietary aspects of venison. “This will be an experience that hopefully they will take with them when entering into the restaurant profession,” said Laurie Seale, Executive Director of the Cervid Livestock Foundation.

Sponsors for this year’s competition include Broken Arrow Ranch, The Exotic Wildlife Association, Grande Natural Meats, Luke’s Run, LedgEnd Farm, Medera Ranch, Eaton Highland Farm, Dream Chaser Farm, Farmer’s Fallow Deer and BP Whitetails.

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