Limehouse’s Quality Assurance program plays an integral part in our teams effort to ensure customers receive quality produce at competitive prices. Field monitoring is done weeks and days before harvest to keep abreast of supply and quality issues in the various growing regions. This diligent monitoring enables Limehouse to forecast supply volume and spot potential quality problems.
Mother Nature continues to impact production throughout the Southwestern growing regions as recent cold morning temperatures lessen growth rates in these
stands. After one of the warmest fall weather patterns brought crops on weeks ahead of schedule, growth rates have….
Limehouse Produce is excited to announce the winner of this year’s 2016 Fall Cornucopia Cook-Off that took place November 11 at the Culinary Institute of Charleston. Michelle Hammock of West Ashley High School won with her “Autumn Harvest” dish which was a series of small desserts featuring candied kale, mini pumpkin pie, candied pecans with spiced apples, topped with kabocha squash ice cream, caramel sauce, and whipped cream. This was Michelle second year competing in the cook-off.
Now in its second year, the competition invites local high school culinary programs to have their students submit recipes featuring fall produce. The finalists from the schools come and cook their dish in front of an esteem panel of judges. This year, five students from Wando High School and West Ashley High School’s culinary programs participated.
Judges included Executive Chef Michelle Weaver from Charleston Grill, Post & Courier food reporter and restaurant critic Hanna Raskin, Jamie Vaughn from Limehouse Produce, and Marion Sullivan from the Culinary Institute of Charleston. The winner received $125 courtesy of Feed the Need, a behind-the-scenes tour with Chef Weaver including dinner at Charleston Grill, and will be featured in a Local Palate magazine ad.
“Limehouse takes pride in engaging our customers and community in outreach efforts that promote fresh, healthy eating and seasonal awareness as it relates to produce,” stated Weston Fennell, Lead Buyer at Limehouse Produce. “The Fall Cornucopia Cook-off taps into a vital audience: our future chefs studying culinary arts in high school. Cooking before esteemed judges like Hanna Raskin and Michelle Weaver provides these students with an exciting opportunity to test their creativity and skills. We hope the experience comes full circle when they visit Charleston Grill and see what goes on in a top-notch professional kitchen.”
To learn more about the Fall Cornucopia Cook-Off, visit www.limehouseproduce.com.
To download the recipe, click here michelle-hammock-recipe.
The industry is facing a supply gap.
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Limehouse Produce announces details of their 2016 Fall Cornucopia Cook-Off that will take place November 11 at the Culinary Institute of Charleston. Now in its second year, the competition invites local high school culinary students to submit recipes featuring fall produce. Each student’s culinary program director selects one recipe from their school to participate. The three most compelling entries will be selected to compete in a live cook-off.
Finalists will cook their dish in front of a panel of esteemed judges including Executive Chef Michelle Weaver from Charleston Grill, Post & Courier food reporter and restaurant critic Hanna Raskin, a representative from Limehouse Produce and from the Culinary Institute of Charleston. The winner receives $125 courtesy of Feed the Need, a behind-the-scenes tour with Chef Weaver including dinner at Charleston Grill, and is featured in a Local Palate magazine ad. All finalists win cash and prizes.
Ethan Tordoff from Fort Dorchester High School was the winner of the 2015 competition. To learn more about the Fall Cornucopia Cook-Off, visit www.limehouseproduce.com. For an application and recipe form, email firstname.lastname@example.org.