DRUMMOND – The Drummond High School Culinary Team held its annual fundraising dinner at Parker’s Restaurant Sunday night. The night saw a packed house in attendance as the team served up what may very well be the menu they use at the Montana Pro Start State Competition in Bozeman this March.
Tina Wetsch, the team’s coach and art instructor at Drummond Schools, acted as the MC for the evening which featured team members introducing each of their dishes prior to their being served.
Rachel Gesel and Sydney Reich started the night off with their appetizer of Elk-Bison Meatball stuffed with Gorgonzola and Dates, Marinated Top Sirloin, Rocky Mountain Oyster Brochettes with Blueberry sauce two ways.
Next up were Riley Allen and Nate Brashear who served up the main course, which consisted of a Pan Seared Blackened Halibut, fresh Asparagus, Fregola Pasta with Roasted Red Pepper Coulis and Fried Basil.
The dessert course was prepared by Gabbi Kempf. She put together Vanilla Mousse, Rhubarb Sauce, fresh berries, Amaretti cookie and local Honey Crumble.
The team, along with mentors Chef Brent Parker and his wife Jennifer of Parker’s Restaurant in Drummond, will fine tune their menu before competing in the state competition March 7-8, 2019 in Bozeman.