By Christian Giggenbach
WHITE SULPHUR SPRINGS — The Greenbrier Sporting Club announced Wednesday it will be showcasing its culinary talents at this weekend’s fourth annual Cast Iron Cook-Off in Charleston.
The annual cooking trade show features some of West Virginia’s finest culinary talent, according to the Sporting Club.
The Sporting Club has organized a team of eight individuals, ranging from club chefs to members and guests for its Cast Iron Cook-Off debut, Mimi Crume, GSC director of communications, said. Team captain and GSC chef de cuisine Frank Paris will be joined by GSC Summit Lodge lead chef Hannah Reid, Sporting Club members Harry Bell and Stephanie Giatras and guests Mimi Imbrogno, Robb Stepp and Mike Owens.
“We’re not just going in to win,” Paris said. “It’s fun to participate and we’ll get to work with other local chefs, share cooking styles and meet some of the local purveyors and farmers.”
The team will prepare four courses, and one component of each course must be cooked in a cast-iron skillet. Entries will be judged based on their modern interpretation of West Virginia cuisine, with all teams expected to use local produce, meats and products, according to rules. From set-up to presentation, teams will have less than two hours to finish each course.
Lee Ann Wong, formerly of Bravo’s TV show “Top Chef,” will be this year’s celebrity judge. Winners will be announced Saturday night and the event lasts three days.
— E-mail: cgiggenbach@register-herald.com
On the Net: http:/www.castironcookoff.org or www.thegreenbriersportingclub.com
