By Sarah Lang/The Lebanon Reporter
Lebanon — A new variety of smells filled the rabbit/poultry barn at the Boone County 4-H fair Thursday afternoon as 4-Hers gathered to compete in the outdoor chef contest.
Fourteen competed and created dishes such as strip steak, steak and pineapple kabobs, banana boats and grilled, stuffed hot peppers with pepper jack cheese.
“It’s really neat that the kids do everything here in front of the judges,” said Vince Hollingsworth, project leader.
Numbers were also up this year, as in recent years, Hollingsworth said, maybe from kids watching the Food Network.
Sydney Boyce came out on top as grand champion with her kabobs, and Nick Booze was named reserve grand champion.
The 4-Hers had four hours to create a dish, and were judged on their food as well as their safety techniques. Daniel Messmer of Millenium Foods and Ralph Comstock, of Ivy Tech’s culinary arts department, served as judges.
Both are members of the American Culinary Foundation Indianapolis chapter.
“I love this competition,” Messmer said. “Kids don’t think in the box like adults do. They come up with some pretty original dishes.”
Sam Mattingly, who was champion in the advanced category, created a dish by injecting a lamb roast with apple juice.
“This is my favorite project,” he said. It was his fourth year competing in outdoor chef.
It was Shelby Medley’s first year, as she worked on strip steak and cucumber salad. But she plans to do it again next year.
For beginners, Sydney Boyce was champion, and John Bromberek was reserve.
In intermediate, Nick Booze took champion, and Sam Moore was reserve.
And in advanced, Mattingly was champion, and Steven Hollingsworth was reserve.
