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This year Cavalier Culinary’s Competition team took a stab at a huge cooking competition that took place in Charleston on Monday March 4, 2019.  For their starter meal they prepared a portabellos stuffed with wild boar and smoked Gouda with chipotle cream.  The main course was a boar wrapped elk tenderloin and wine poached West Virginia trout on a lemon Dijon cream sauce with sauteed root vegetables. Following the main course of the meal they prepared a Butterscotch pumpkin mousse in a butterscotch shell with candied pecans on a caramel sauce for the desert.  They received 3rd place and $55,000 in scholarships.  Congratulations on your outstanding achievements.