ProStart Final Exams

Members LaShawn Moore, Liz Rusch, Dakota Hensler, and Chelsea Catania make a wonderful menu of Roasted Pork Tenderloin, Sweet Potato Cakes, Sauteed Apples, and Haricots Verts.

Laurel Wright, Colin Renk, Brigham Starks, and Rudy Duarte created a wonderful menu of Broiled Flank Steak, Oven Roasted Potatoes, Corn, Pepper, and Jicama Salad, and a Vol au Vents with Fresh Berries and Whipped Cream with a Berry Coulis.

The team of PaNtau Yang, Hannah Arnold, Ryan Fitzpatrick, and David Rodriguez made Cider-Braised Pork Medallions, Warm Vegetable Slaw, and Rice, and Vol au Vents with Fresh Berries and Whipped Cream and a Berry Coulis.

Leila Merriman, Michelle Gress, LaTianna Clay, and Darnell Morris went Middle Eastern with their menu of Moroccan Lemon Chicken with Mango Chutney, Herbed Basmati Rice, and Vol au Vents with Fresh Berries and Whipped Cream and a Berry Coulis.

The team of Alex Bries, Keven Seybert, and Ashley Drake made a traditional American meal of Tenderloin of Beef with Blue cheese and Herb Crust, Potato Gratin, and Pan-Steamed Lemon Asparagus.

Niki Munz, Sai Yang, Megan Wisnowski, and Rick Brown made a gourmet delight of Seared Tuna with Salsa Verde, Black Bean Salad and Cornbread, with Vol au Vents with Fresh Berries and Whipped Cream and Berry Coulis.

All recipes were taken from Gourmet Meals in Minutes, The Culinary Institute of America, 2004.