Veronica Turner, a Cambrian College student in the Chef Training program, cooked up a winning recipe to take first place at a culinary challenge that attracts entries from chefs across North America.

Turner prepared her winning dish of Fiddlehead Ravioli in a White Wine Cream Sauce before a panel of culinary chefs and approximately 100 spectators at the Norcliff Fiddlehead Culinary Challenge. Fiddleheads, a vegetable that tastes like a cross between asparagus and broccoli, were the required ingredient in this year’s recipe.

The Cambrian student was one of 103 budding young chefs competing from across North America – 12 of whom came from The Institute of Culinary Education in New York City, New York. The culinary challenge took place on Wednesday, May 21, 2008, at NorCliff Farms’ corporate headquarters in Port Colborne, Ontario.

As the contest winner, Turner received a weekend stay at the NorCliff Farms guest home in Port Colborne, a tour of four Niagara wineries, a trip to Kissimmee in Florida, $500 in spending money, and recognition in numerous newspapers and food magazines across the country.

The event was sponsored by NorCliff Farms ─ the largest producer and packer of fiddleheads in North America.
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For more information, read the News Feature.
For additional information on the dish, download the recipe (PDF).

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