The secret ingredients: rattle snake, squab, rabbit and venison.
The chef’s: 10th Mountain Division Soldiers and a local restaurant.
Wednesday afternoon, the 3rd annual North Country Iron Chef competition was held on Fort Drum. Eight teams battled it out for the first place title.
Each division was represented in the competition in teams of two, including:
- 1BCT: SPC Maria Sampang and SGT Sean Wroten
- 2BCT: SGT Laura Graham and PFC Minerva Maldonado
- 3BCT: SPC Jennifer Rodriquez and SGT Brandon White
- 4BCT: SGT Marpue Green and SPC Karmesha Mason
- 10th Sustainment & HHBN: SSG Julio Quintanilla and PFC Maria Espinal
- 10th CAB: SGT Maurice Jordan and SPC April Robinson
- Guest Culinarians: CPT Jennifer Lebron and SFC Jennifer Williams
A local restaurant also joined in the competition. Savory Downtown also showed off their culinary talents creating a dish that they feature on their regular menu.
SGT Marpue Green and SPC Karmesha Mason made special trip from Fort Polk, Louisiana, to represent the 4th BCT at the Fort Drum competition.
SPC Mason says that they brought southern flavors with them in hopes of winning the competition.
Each team was given an hour to prep their menu, start cooking and plate for the judges.
Four judges decided each team’s fate, with the 1st BAC taking first and our visiting Fort Polk 10th Mountain Division soldiers taking a close second.
To watch the teams as they battle for the North Country Iron Chef title, and to hear from SGT Marpue Green and SPC Karmesha Mason from Fort Polk, watch the complete video story.
