March 1 – 10: The Dish that Makes a Difference

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Earlier this week, chefs and restaurateurs gathered at NOCCA to taste dishes dreamed up by Culinary Arts students. The goal was to select one recipe that will be featured on menus across the region as part of “The Dish that Makes a Difference“, a celebration of NOCCA’s Culinary Arts program.

When all the votes had been tallied, the winner was 9th graderSierra Torres, who took top honors for her spicy lemongrass grilled shrimp, served with strawberry glazed pork and strawberry crab kim chee.

You can enjoy Sierra’s dish from March 1 – 10 at restaurants throughout the metro area, including Emeril’s, Maurepas, Red Fish Grill, Eat, and many more. Proceeds from the sale of each dish benefit The NOCCA Institute. Stay tuned for complete details!

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