The Register-Herald, Beckley, West Virginia

Local News

January 28, 2009

Greenbrier Sporting Club wins Cast Iron Cook-Off

Christian Giggenbach

WHITE SULPHUR SPRINGS — The Greenbrier Sporting Club garnered high honors at the recent fourth annual Cast Iron Cook-Off held in Charleston, winning “best use of locally grown protein and best menu” while being named overall grand champion at the culinary competition.

The Sporting Club 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 was 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 at the competition.

“Winning the whole thing was the icing on the cake for the members who participated,” Paris said. “It felt good to reinforce to them that when they come to dine at the Sporting Club, they are in good hands.”

This marked the first year of competition in the event for the Sporting Club team, which competed against 12 teams that hailed from West Virginia, Maryland, Pennsylvania and Washington, D.C.

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