castironcookoff.blogspot.com
Cast Iron CookoffThis is an online blog and journal of the planning and preparation for the annual West Virginia Cast Iron Cook Off
http://castironcookoff.blogspot.com/
This is an online blog and journal of the planning and preparation for the annual West Virginia Cast Iron Cook Off
http://castironcookoff.blogspot.com/
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Cast Iron Cookoff | castironcookoff.blogspot.com Reviews
https://castironcookoff.blogspot.com
This is an online blog and journal of the planning and preparation for the annual West Virginia Cast Iron Cook Off
castironcookoff.blogspot.com
Cast Iron Cookoff: February 2012
http://castironcookoff.blogspot.com/2012_02_01_archive.html
Thursday, February 23, 2012. Cast Iron CookOff Weekend Part Two. Enjoyment while actually in the midst of the competition was noticed and differentiated from evidence of smooth teamwork and leadership. Using classically historical West Virginia food items and preparing them in a modern and healthy presentation was also considered. And the winners are. Overall Grand Champion: Mountwest. 2nd Place: WVU Small Farm Center/Madeleine's. 3rd Place: Berry Hills Country Club. Best use of Produce: Pierpont CTC.
Cast Iron Cookoff: September 2008
http://castironcookoff.blogspot.com/2008_09_01_archive.html
Wednesday, September 3, 2008. Pierpont Culinary Announces Chef to Lead 2009 Cast Iron Cook-Off. Pierpont Culinary announced today, Chef Caleb Taylor (a 2007 graduate of Pierpont's Culinary program), apprentice chef at The Greenbrier, will be leading the Cast Iron Competition team in Charleston, WV January 2009. The Cast Iron Cook-Off is one of the state's premier culinary events. We are particularly proud that some of the event's proceeds are used to help sponsor scholarships." Floyd said. "W...
Cast Iron Cookoff: Cast Iron CookOff Weekend
http://castironcookoff.blogspot.com/2012/02/cast-iron-cookoff-weekend.html
Thursday, February 23, 2012. Cast Iron CookOff Weekend. The goals of the. Collaborative for the 21st Century. Is to promote the regional cuisine of Appalachia through marketing of gastronomic tourism. It also encourages improving the distribution of local foods to local markets, enhancing the nutritional quality and economic vitality of the region. Recognizing the. Chefs in the region who use local produce and proteins is part of the mission. One of the Co. Arriving at the Greenb. Teams met privately for...
Cast Iron Cookoff: January 2009
http://castironcookoff.blogspot.com/2009_01_01_archive.html
Friday, January 9, 2009. A Video for The Cast Iron Cook-Off. Subscribe to: Posts (Atom). Pierpont Community and Technical College. A Video for The Cast Iron Cook-Off.
Cast Iron Cookoff: A Video for The Cast Iron Cook-Off
http://castironcookoff.blogspot.com/2009/01/video-for-cast-iron-cook-off.html
Friday, January 9, 2009. A Video for The Cast Iron Cook-Off. Subscribe to: Post Comments (Atom). Pierpont Community and Technical College. A Video for The Cast Iron Cook-Off.
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Pierpont Palate: May 2012
http://pierpontculinary.blogspot.com/2012_05_01_archive.html
Thursday, May 17, 2012. NE ACF Regional Competition 2012. NE Regional ACF Student Competition. Team Members: Maria Provencher, Team Captain and Dessert, Brandon Show-Entree, Ryan Contraski-Fish Course, Peerce VanMeter-Salad and Jason Wells-Alternate. We won the WV cook-off to represent WV in the NE Regional ACF Competition held in Niagara Falls, NY April 27-May1st. The final phase was the Four Course Meal. The performance in the arena was immaculate; Chef McCue (Assistant Coach) and I could only obse...
Pierpont Palate: May 2011
http://pierpontculinary.blogspot.com/2011_05_01_archive.html
Thursday, May 26, 2011. Chef Mahoney Comments on Local Jobs. WDTV recently interviewed Chef Mahoney about the job prospects for Culinary and Pastry graduates. Brian A. Floyd, CEC. Subscribe to: Posts (Atom). Follow me on Twitter. Give to Pierpont Culinary. Like what you see? Help support Culinary Education at Pierpont Community and Technical College. Simply send your contribution to:. Suite 501 Wes Banco Bldg. Fairmont, WV 26554. For more information contact:. 304)534-8786 or log onto:. Times WV Article:...
Pierpont Palate: November 2009
http://pierpontculinary.blogspot.com/2009_11_01_archive.html
Monday, November 16, 2009. Pierpont Wins WV State Competition. Pierpont Culinary Academy won the American Culinary Federation state culinary competition recently in Beckley. Three teams: Mountain State University, Carver Culinary Program, and Pierpont Culinary Academy competed for an opportunity to represent West Virginia at the American Culinary Federation Northeast Regional Competition in Hershey, PA March 13-18, 2010. See more about the competition from this News Channel 59 report:. Like what you see?
Pierpont Palate: October 2009
http://pierpontculinary.blogspot.com/2009_10_01_archive.html
Saturday, October 31, 2009. Hill to Offer Book Signing. Theresa Hill will be featured at a local book signing. It will take place from 12:00 PM to 2:00 PM on Saturday, November 14th at Fairmont Fitness Center. If you are interested in purchasing a book and haven’t yet, there will be copies available at the signing. Theresa will also be making a few recipes which will be available for sampling at the event. Brian A. Floyd, CEC. Friday, October 30, 2009. Pierpont Student Authors a Cookbook. 3 On a clean wo...
Pierpont Palate: February 2012
http://pierpontculinary.blogspot.com/2012_02_01_archive.html
Wednesday, February 15, 2012. Guest Chef Hall Hitzig Talks about Pastry Entrepreneurship. Hall Hitzig "The Crazy Baker" worked with students on hands-on and demonstration of baked goods including gluten free. Hall shared is experience as an entrepreneur and pastry chef. For more information about Hall click here:. Http:/ www.thecrazybaker.com/. Brian A. Floyd, CEC. Guest Chef Jeff Kessler Talks about Baking Entrepreneurship. Read more about Jeff's Breads:. Brian A. Floyd, CEC. Friday, February 10, 2012.
Pierpont Palate: January 2011
http://pierpontculinary.blogspot.com/2011_01_01_archive.html
Tuesday, January 11, 2011. Floyd Named 2011 Regional Semi-Finalist for Chef Educator of the Year. The American Culinary Federation announced that Chef Brian A. Floyd, CEC has been named a 2011 Regional Semi-finalist as Chef Educator of the Year. The winner will be announced in March at the ACF North East Regional Conference in Columbus, OH. Candidates for the Chef Educator of the year had to submit a portfolio of qualifications, and the award committee narrowed those nominees to choose the regional field.
Pierpont Palate: NE ACF Regional Competition 2012
http://pierpontculinary.blogspot.com/2012/05/ne-acf-regional-competition-2012.html
Thursday, May 17, 2012. NE ACF Regional Competition 2012. NE Regional ACF Student Competition. Team Members: Maria Provencher, Team Captain and Dessert, Brandon Show-Entree, Ryan Contraski-Fish Course, Peerce VanMeter-Salad and Jason Wells-Alternate. We won the WV cook-off to represent WV in the NE Regional ACF Competition held in Niagara Falls, NY April 27-May1st. The final phase was the Four Course Meal. The performance in the arena was immaculate; Chef McCue (Assistant Coach) and I could only obse...
Pierpont Palate
http://pierpontculinary.blogspot.com/2012/11/smoked-pork-tenderloin-ingredients-1.html
Friday, November 16, 2012. Brine for the Pork. Enough for 8 tenderloins). 1Qt Apple Juice or Apple Cider. 4oz Morton’s Sugar Cure. 5 sprigs Fresh Thyme. 5 springs Fresh Parsley. 189; C Cider Vinegar. 188; C Kosher Salt. Enough water to cover the pork. Trim the pork tenderloin. Combine all ingredients for the brine. Cover the pork with the brine, and refrigerate overnight. In a stovetop smoker or with a smoke box on the grill, hot smoke the pork until light golden brown. Cook to 140°. Orange Juice, fresh.
Pierpont Palate: Pierpont Culinary and Pastry Programs Named "Exemplary" by the ACFEF
http://pierpontculinary.blogspot.com/2013/06/pierpont-culinary-and-pastry-programs.html
Thursday, June 27, 2013. Pierpont Culinary and Pastry Programs Named "Exemplary" by the ACFEF. Two Pierpont Community and Technical College programs have been identified as “Exemplary” by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Pierpont’s Culinary Arts program received initial accreditation in 2004 and the Baking and Pastry Arts program received initial accreditation in 2007. Programs receiving this accreditation are evaluated by industry professi...Student...
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Cast Iron Cookin
Thoughts on cast iron cooking and cooking in general. Recipes to help spread the love of traditional cooking wherever I can. Sunday, November 9, 2014. 1 can chunk light tuna. Green olives to taste diced fine. 1 oz Gouda cheese finely diced. 125 cups of cooked rice. We used chicken bouillon to cook it in. Labels: By the wife. Monday, January 9, 2012. Thursday, September 29, 2011. Wednesday, September 28, 2011. Stir Fry my way. Well I guess it is time to post something.OK anything. I decided tonigh...I the...
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Cast Iron Cooking
Informative Ramblings on Cast Iron Cooking. The Advantages of Using Ceramic Cookware. Most of us have appreciated the beautiful displays of ceramic cookware in kitchenware stores or catalogs. Possibly you have contemplated the benefits of glazed or enameled cookware and whether it justifies the substantial price tag. Rahmah Maqsood operates a Cookware Sets Review website that informs his readers about the different styles of Circulon and Calphalon 10 piece cookware set. Benefits of Using Anodized Cookware.
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Cast Iron Cookoff
Thursday, February 23, 2012. Cast Iron CookOff Weekend Part Two. Enjoyment while actually in the midst of the competition was noticed and differentiated from evidence of smooth teamwork and leadership. Using classically historical West Virginia food items and preparing them in a modern and healthy presentation was also considered. And the winners are. Overall Grand Champion: Mountwest. 2nd Place: WVU Small Farm Center/Madeleine's. 3rd Place: Berry Hills Country Club. Best use of Produce: Pierpont CTC.
Cast Iron Cook Off
Welcome to Collaborative for the 21st Century Appalachia. Thank you so much for your participation. Registration is now closed. Good luck to all the teams involved. Learn more about this event at our main website. Click Here. If you would like to receive notices about next year's Cast Iron Cook-Off Event please let us know. Like us on Facebook.
Cast Iron Cook Off brought to you by The Farm2u Collaborative
Battle of the Virginias Schedule. Cast Iron Cook-Off Eating Well and Healthy. Cast Iron Cook-Off Everything Tastes Better. Cast Iron Cook-Off Rural Community Economic Growth and Development. An Identifiable Regional Cuisine. Cooking in Cast Iron. Awards & Prizes. Exploring Tastes from the Mountains. The Mountain Fair Showcase. The Cast Iron Weekend. Junior Cast Iron Cook-Off. Battle of the Virginias Schedule. Partners & Volunteers. Chef & Judge Workspace. Food is the centerpiece of every human celebration.
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Cast Iron Cooks of the West
Cast Iron Cooks of the West. Monday, 17 August 2015. Soups Stews And Chili - Vegetable Soup Ii. Barley and tiny alphabet pasta are added to this vegetable soup with corn, celery, and chopped onions cooked in a chicken and beef broth combo. Sunday, 16 August 2015. Saturday, 15 August 2015. Mediterranean Garage And Shed. Mediterranean Garage And Shed - San Luis Obispo. Seafood - Marys Christmas Shrimp Tree. Quick, easy, and impressive! Friday, 14 August 2015. Contemporary Entry - Melbourne. Simple template...
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The Hebei Forrest Casting Company has been manufacturing and exporting local specialty kitchen wares for 20 years, the products line is cast iron, including cast iron cookware, cast iron teapot, cast iron bath product, cast iron trivet and so on. We strictly implements ISO9001 quality control system. From casting, surface treatment, packing, transport to clearance, you can be reassured to leave all the things to us, we will stand by you on the whole process . Our market has already extended.
