Other awards given included:
Best single course: Smoked trout mousse, from Raleigh General Hospital and chef Kris Suita.
Best teamwork: Raleigh General Hospital and chef Kris Suita.
Best table presentation: WVU Erickson Alumni Center and chef Scott Spiker.
Best use of Appalachian/regional value-added products: Noah's Eclectic Bistro with chef Noah Miller.
Best use of cast iron: Bridgeport Conference Center and chef Joe Vessecchia.
Best use of Appalachian/regional produce: The Bank Food & Drink and chef Michael Behmorias.
Best use of Appalachian/regional protein: Smokey's on the Gorge and chef Larry Poli.
"Whistle While You Work" Spirit Award: Paterno's at the Park and chef Michael Aiello.
Aiello's team also won for Best Menu for 21st Century Interpretation of a Traditional Appalachian Cuisine for the following menu:
First course: Gardner Farms Cast Iron beef carpaccio, local micro greens, truffle and sherry vinaigrette, mignonette pepper and shaved Parmesan
Second course: West Virginia apple and celeriac salad, arugula, spiced walnuts, goat cheese and rosemary walnut vinaigrette
Third course: Cast Iron Gardner Farms duck breast, cherry and balsamic agrodolce and deconstructed succotash, creamy polenta, Darphin zucchini, petit fava leaf
Fourth course: Huckleberry cobbler, brown sugar and pecan streusel, orange crème fraîche
Reach Douglas Imbrogno at doug...@cnpapers.com or 304-348-3017.