Shore Regional Competition Brings Out Students' Inner Iron Chef

By Christopher Sheldon

Shore Regional Family and Consumer Science Department students recently battled in the final round of the school's annual Iron Chef Competition. 

Nineteen teams were witled down to to five in a competition that was held earlier this month and featured berries as its secret ingredient.

The student teams each made two dishes that fit into an appetizer, entrée or dessert category using the secret ingredient. Each team had one hour to prepare their dishes for judging

Buffalo Wild Wings sponsored the event by donating first, second and third place gift cards to each winning team member.

First Place Award went to team “Maybe Tom,” for their Wild Blueberry Sauce Lamb, and Blackberry Ravioli Fondue. The team was comprised of Thomas Markey, Kevin Masica, Matthew Schulz and Dennis Vaccaro. 

Second Place went to team “That Good Good,” who made Berry Brie Quesadilla Appetizer and Berry Delicious Molten Cake. Francesca Abruzzo, Tiana Taylor and Paige Wellner were on team "That Good Good." 

Third place went to team “Shazzamm,” who made Strawberry Chicken Pita and Fruity Sponge Cake. Emannuel Cruiz, Samantha England and Delilah Hilcken were on the third team.

The Buffalo Wild Wings Outstanding Performance Awards went to Danielle Lanzano, Delilah Hilcken and Christina Shannon.

Robert Corde, the District Manager of Buffalo Wild Wings was one of the judges for the Finals Event. The other judges were Edward Esposito of the Jersey Grill in Manasquan, Classic Conventions teacher Caroline Visser, and Tamer Shalaby and Lynda Aue who are both teachers at Shore Regional and have both owned and managed restaurants. 

“I am so grateful to all the staff students and judges that helped to make the event a success,” Dean Esposito, Teacher of Family and Consumer Sciences, said in a release from the school. “The students really were at the top of their game for the competition and produced some amazing dishes, some of them restaurant quality. I am always so impressed with the dishes that they come up with when we let them be creative.”