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CRTC culinary is taking its meal to nationals

Tuesday, April 26, 2016  
Posted by: Emily Owens
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CRTC culinary is taking its meal to nationals
By Tim Goodwin

Just take a look at this menu.

The starter is called White Mountain Filet and includes braised bistro filet, exotic mushrooms and shallots, atop a gorgonzola and basil potato pancake with a Merlot sauce.

The entree is Salmon Shoals Style, with a three cheese couscous and quinoa, butternut squash, cranberry sauteed Swiss chard, a New Hampshire maple mustard sauce and fried leeks.

And for dessert, it’s a white chocolate, strawberry and poppy seed mousse in dark chocolate tear drops with strawberry coulis, poppy seed brittle and sugar spirals, called Tears of Joy.

Now you might expect to see this as a special around town, but we’re afraid not. This is a menu put together by a group of high school students.

But that didn’t stop our mouth from watering when we stopped by the final practice for Concord Regional Technical Center culinary team last weekend, as they made the three-course meal one last time before they’ll do it for real at the National Prostart Invitational Culinary Competition on Saturday in Dallas.

And to be honest, a menu like that may take us all evening to prepare, the CRTC culinary team, made up of Anthony Costello (Pembroke), Chase Haines (Concord), Megan Fraser (Hillsboro-Deering), Katherine Killam (Hopkinton) and alternate Brandon Diaz (John Stark), only has one-hour to do it – and using only two table top burners. As far as the breakdown goes, Costello prepares the entree, Haines tackles the starter and Killam and Fraser work the dessert.

But they’ve also been practicing twice a week since January (three times a week over the last month) and been in two competitions with the same setup. And while they stayed calm and cool under the pressure of a ticking down clock, it can’t be easy. Read more from

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