Anoka Hennepin Schools

• Ground turkey ravioli with, lemon grass, thai chilis, leeks. with a sweet soy glaze garnished with scallions.
  • Instructor: Dustin Rupprecht
  • Chef Mentors: Emily Pollock | Relish

Becker High School

• Skewered chicken pieces gently marinated in soy sauce, brown sugar, ginger, and garlic . Served with either the Sweet Chili Sauce or Yum Yum Sauce.
  • Instructor: Tina Kurhajetz

Burnsville High School

• Seared Scallop, Sweet Corn Puree, Sweet Corn and Pomegranate Salsa, Pomegranate Molasses, Microgreens
  • Instructor: Matt Deutsch
  • Chef Mentors: Austin Allen | LaunchPad at Mystic Lake

Cambridge-Isanti High School

• Salmon Ricotta Crostinis and Black Forest Trifles
  • Instructor: Lauren Schreder

Duluth East High School

• Smoked Salmon Blini
  • Instructor: Adam Wisocki

Elk River High School

• Sambusa, Tamarin and Serrano Sauce
  • Instructor: Monique Sabby
  • Chef Mentor: Seth Bixby | Eden Prairie High School

Hopkins High School

• Trio of Cranberry Streusel shortbread, Peanut Butter and Chocolate Shortbread, and Caramel Turtle Bars
  • Instructor: Jennifer Brandabur
  • Chef Mentor: Marc Paavola | Bear Cave Brewing

NRHEG High School

• Bruschetta and Mini Cannolis
  • Instructor: Lauren Schreder

Rogers High School

• Croquetas de Jamon (deep fried ham and cheese croquettes) with Smoked Paprika Aioli
  • Instructor: Marissa Getty
  • Chef Mentor: Brent Preppernau

Sauk Rapids-Rice High School

• Scallop Corn Puree with Chorizo
  • Instructor: Kacy Hageman
  • Chef Mentor: James Leeder-Botnan | McGarry’s Pub

Shakopee High School

• Mini Squash Tortellini
  • Instructor: Heather Baumbach
  • Chef Mentors: Josh Brown | D’Amico Hospitality

Zimmerman High School

• Shrimp Chimichurri with Crostini
  • Instructor: Claire Neis
  • Chef Mentor: Kathie Flood