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Gearing Up for Taste of Nashoba Competition

The 13th annual Taste of Nashoba Valley is March 18.

Students and staff in Nashoba Tech’s Culinary Arts and Hotel & Restaurant Management work on a plan. Courtesy
Students and staff in Nashoba Tech’s Culinary Arts and Hotel & Restaurant Management work on a plan. Courtesy
The Staff and students in Nashoba Valley Technical High School’s Culinary Arts and Hotel/Restaurant Management programs are sharpening the knives and perfecting the recipe as they prepare for what they hope is a successful return to the Nashoba Valley Chamber of Commerce’s annual Taste of Nashoba Valley competition after an unplanned hiatus last year.

Nashoba Tech has won the coveted Best Entrée category — the Best Movie category of the Taste of Nashoba Valley — four of the five times it has competed, including a three-year string from 2008 to 2010 before returning to the winner’s circle in 2012.

Last year, however, a snowstorm forced a cancellation of school the day of the event, so Nashoba Tech was unable to compete.

The 13th annual Taste of Nashoba Valley is Tuesday, March 18, from 5:30 to 8 p.m., at Lawrence Academy.

This year, Nashoba Tech’s entrée will be Encrusted Rack of Lamb on a bed of Ratatouille with a Veal Demiglaze.

Clockwise from left are Kristin Butcher (junior, Townsend), Trevor Barry (freshman, Pepperell), Madaline Falcone (junior, Westford), Emily Morrison (junior, Chelmsford), Chef-Instructor Fran Zentgraf, Nala Thoummavong (junior, Shirley), Benjamin Marinelli (freshman, Harvard), Chef-Instructor Steve Whiting, Shannon Harrison-Fisher (junior, Pepperell) and Kevin Goulart (junior, Chelmsford).

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