The Right Ingredients Make A Good Food Fight

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Decatur, IL - The third annual Good Samaritan Inn Culinary Cookoff took place Saturday evening at the Decatur Conference Center.

At "steak" were bragging rights for another year between the Kitchen Staff at Good Samaritan Inn and culinary students from Richland Community College.

The kitchen staff has cut and chopped their way to wins the last two years.

However, the concept changed at the last minute. Two teams would be chosen from both teams to compete against each other. They would be called the green and red teams.

The concept for the food fight is that each team has one hour to prepare seven dishes of the same meal for seven judges. The judges would then determine who wins.

There was one caveat, a mystery ingredient. The teams would then base their choice of meal preparation based on that ingredient. This years mystery meat was ham loaf.

The teams then had to prepare the feast with ingredients and canned goods that could be found in the Good Sam food pantry.

This year's winner, the green team, prepared Red Beans and Rice with a vegetable medley and apple crumble for desert. The team was headed up by Dale Reeves from Richland along with members Ursula Brooks and Good Samaritan members Milton Barbee and Eddreana Lyndsey.

The Good Samaritan Inn for the past three years has worked with the Richland Culinary Arts Program. Good Sam Executive Director Reverend Stacey Brohard said,"Our program is actually a bridge program to Richland Culinary. We're the encourager. We take those that are out of work that would be using the services of our dining room and we encourage them through our programs and then we go ahead and bridge them out to Richland."

The Inn offers a 13 week culinary program serving in their Mercy Kitchen. They serve over 300 meals a day to those in the community who are hungry.

The evening brought out over three hundred people to showcase the culinary students and raise money for The Good Samaritan Inn.

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