The winning entrée, Roast Tenderloin with a Cabernet Sauvignon Sauce,
served with sautéed baby portobellos, a panko-encrusted crabcake with
a sriracha-remoulade sauce, and horseradish-herbed mashed potatoes.

Nashoba Tech’s Culinary Program Wins Yet Again At Taste Of Nashoba Competition

For the sixth time in eight years, Nashoba Valley Technical High School’s culinary program has won the best entree award at the Nashoba Valley Chamber of Commerce’s annual Taste of Nashoba Valley competition.

This year’s competition, held at Lawrence Academy in Groton, held a variety of restaurants entries in the best entree competition, such as Bailey’s Grille and Bar, Gibbet Hill Grill and the Bull Run.

“Taste of Nashoba was a really great event for the students,” said
first-year Chef-Instructor Jeremy Bussiere. “It was a nice opportunity
to showcase the Culinary and Hospitality departments at Nashoba Tech.”

Bussiere was joined at the competition and in preparing the entrée by
fellow chef-instructors Fran Zentgraf and Carley Engle, as well as
seniors Meghan Bourassa and Tiffany Kelly of Shirley, Sean DeFreitas
of Pepperell, and Zachary Hughes of Ayer; juniors James Miner and
Henry Blacksmith of Townsend, and Corey Martineau of Pepperell; and
sophomore Devin Carter of Townsend.

The winning entrée, Roast Tenderloin with a Cabernet Sauvignon Sauce, served with sautéed baby portobellos, a panko-encrusted crabcake with a sriracha-remoulade sauce, and horseradish-herbed mashed potatoes.

The winning entrée, Roast Tenderloin with a Cabernet Sauvignon Sauce,
served with sautéed baby portobellos, a panko-encrusted crabcake with
a sriracha-remoulade sauce, and horseradish-herbed mashed potatoes.

“There were some fantastic dishes in this competition,” Zentgraf
said. “I thought they were all great, particularly the Bull Run. They
really did a nice job with their entrée and the presentation. Really
top-notch.”

Nashoba Tech’s winning entrée was a Roast Tenderloin with a Cabernet
Sauvignon Sauce, served with sautéed baby portobellos, a
panko-encrusted crabcake with a sriracha-remoulade sauce, and
horseradish-herbed mashed potatoes.

This is just the latest award for Nashoba Tech’s culinary program, which also recently won an award at the Evening of Sweet Indulgence held in early March.