Indian Time - A Voice from the Eastern Door

Submitted by Norman Treptow

Competing for the third year against teams from across northern New York, from Plattsburgh to Sackets Harbor and as far south as Tupper Lake and Clifton Fine, Salmon River's High School team took first place in this year's North Country Jr. Iron Chef regional competition. Teams must have at least three members and no more than five. Salmon River's High School Team consisted of Dayanara Bero, Keeya Capton, Patricia Johnson, Ierihwaiehstah Cassidy Peters and Makenzie Thompson. Jayden Slyman also attended the competition and supported her teammates throughout the 90 minute timed event.

It takes a couple of months to develop and finalize the recipes within the guidelines that are provided. With help from volunteer tasters, repetitive cooking sessions and numerous strategy sessions, the students developed their winning recipe. The cooks prepared their "Barley South of the Border Stuffed Poblano Pepper with Salsa and Avocado Dressing." Each team plates one demonstration serving for show and six four-ounce servings for the judges to taste. The team must serve food that could be prepared and served in a school cafeteria, which they did by developing a casserole based on their recipe. All recipes are judged on taste (20 points), presentation (10 points), creative use of local & commodity ingredients (10 points) and marketing/oral presentation to the judges (10 points).

Additionally, Salmon River entered a Middle School team consisting of Persephone Gray, Tyler Johnson and Tianna McMahon. They prepared a "Funky, Fresh Florentine Breakfast Fritter with Greek Yogurt and Pico De Gallo." While these two 6th and one 7th graders may not have grabbed a top spot, they cooked and plated an excellent entrée following the same criteria as the high school team.