Observer staff report
Forrest White of Williston came in second in the fourth annual Hood New England Dairy Cook-Off with his Squash’n’Blossom Fritter with Vichyssoise Shooter in the appetizers/side dishes category. The event was held Oct. 21 in Providence, R.I.
The competition began at 7:30 a.m., when 30 semifinalists competed in their individual categories. The five categories were: breakfast/brunch; soups/chowders; appetizers/side dishes; lunch/dinner (entrée) and dessert.
One amateur chef from each New England state competed in each category. Competitors had one hour to prepare and plate their dishes. All recipes were original and included at least one Hood dairy product and were judged based on taste appeal, presentation/appearance and creativity/originality.
White took the top honors in the appetizers/side dishes category, claiming a $500 prize, and was selected for second place overall.