W.Va. chefs throw down at Cast Iron Cook-Off
Among the eight teams competing at the annual Cast Iron Cook-Off at The Greenbrier resort this weekend is one composed of West Virginia University alumni.
MORGANTOWN, W.Va. -- Among the eight teams competing at the annual Cast Iron Cook-Off at The Greenbrier resort this weekend is one composed of West Virginia University alumni.
Executive chef Scott Spiker of the Erickson Alumni Center has been gathering a team of amateur cooks to compete Saturday<co today> in White Sulphur Springs. The cook-off is a celebration of Appalachian food and culture.
Each team includes an executive chef, sous chef and eight members who aren't culinary professionals. They get about 90 minutes to plan and then 75 minutes to cook a four-course meal for the judges.
The competition includes an award for the best use of West Virginia ingredients.
The weekend includes two other contests too -- the Culinary Super Bowl and the Cast Iron Throwdown.
MORGANTOWN, W.Va. -- Among the eight teams competing at the annual Cast Iron Cook-Off at The Greenbrier resort this weekend is one composed of West Virginia University alumni.
Executive chef Scott Spiker of the Erickson Alumni Center has been gathering a team of amateur cooks to compete Saturday<co today> in White Sulphur Springs. The cook-off is a celebration of Appalachian food and culture.
Each team includes an executive chef, sous chef and eight members who aren't culinary professionals. They get about 90 minutes to plan and then 75 minutes to cook a four-course meal for the judges.
The competition includes an award for the best use of West Virginia ingredients.
The weekend includes two other contests too -- the Culinary Super Bowl and the Cast Iron Throwdown.
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