Lincoln Home places second in annual culinary challenge
Gary Sheldon, Corporate Executive Chef, Sysco NNE, left, poses with the second place winner Lincoln Home team of Daniel Bailey, cook, Julie Adams, chef, and Linda Allen, cook at the fourth annual Mike McNeil Scholarship Fund Culinary Challenge at Southern Maine Community College. Courtesy of Nadine Grosso
Gary Sheldon, Corporate Executive Chef, Sysco NNE, left, poses with the second place winner Lincoln Home team of Daniel Bailey, cook, Julie Adams, chef, and Linda Allen, cook at the fourth annual Mike McNeil Scholarship Fund Culinary Challenge at Southern Maine Community College. Courtesy of Nadine Grosso
Julie Adams, chef, Linda Allen, cook, and Daniel Bailey, cook of the Lincoln Home recently captured second place in the Maine Health Care Association’s (MHCA’s) fourth annual Long Term Care Culinary Challenge, cooking for a cause, to benefit the Mike McNeil Scholarship Fund (Fund).
The team competed against seven culinary teams representing nursing homes and assisted living facilities from around the state to raise money for the Fund that provides scholarships for individuals affiliated with Maine’s long term care facilities. The event earned over $2,100 and was sponsored by the Maine Health Care Association (MHCA) and its Business Services Program and Sysco Northern New England, with generous contributions from Southern Maine Community College Culinary Arts program, BerryDunn, as well as Sysco manufacturer Fusion Sales.
Teams consisted of two cooks and one team manager who prepared a three-course meal using all natural beef from Pineland Farms, supplied by Sysco. Teams had to prepare a gluten-free appetizer and dessert from scratch to round out the meal. Teams had two hours to complete the task and were judged on a 100-point scale by a team of certified chefs.
Team Lincoln Home prepared the following menu: Appetizer: Baked Damariscotta River oysters served with champagne cream sauce and honey glazed leeks; Entrée: Top sirloin steak served with roasted garlic, blue cheese caramelized onions and drizzled with a balsamic glaze; Dessert: Cornmeal crepe with fresh Mission figs, pears and cream cheese, topped with whipped cream and a drizzle of Maine-made honey.
Since its inception in 2007, the Fund has enabled 59 individuals to pursue their educational goals in long term care. Eligible fields of study include nursing, physical or occupational therapy, speech pathology, social work, activities and food service.
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