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NASHOBA TECH WINS CHAMBER OF COMMERCE TASTE OF NASHOBA VALLEY CONTEST — AGAIN
NASHOBA TECH WINS CHAMBER OF COMMERCE TASTE OF NASHOBA VALLEY CONTEST — AGAIN
Posted on 03/28/2016
NASHOBA TECH WINS CHAMBER OF COMMERCE TASTE OF NASHOBA VALLEY CONTEST — AGAINTaste of Nashoba 2
The winning entrée, Roast Tenderloin with a Cabernet Sauvignon Sauce, served with sautéed baby portobellos, a panko-encrusted crab cake with a sriracha-remoulade sauce, and horseradish-herbed mashed potatoes.

taste of Nashoba Group
Students and staff from Nashoba Tech’s Culinary Arts and Hotel & Restaurant Management programs celebrate their victory in the Best Entrée category at the Nashoba Valley Chamber of Commerce’s annual Taste of Nashoba Valley contest. Front row, from left, Chef-Instructor Jeremy Bussiere, Meghan Bourassa (senior, Shirley), Sean DeFreitas (senior, Pepperell), Tiffany Kelly (senior, Shirley), Zachary Hughes (senior, Ayer), Devin Carter (sophomore, Townsend) and Superintendent Denise Pigeon. Back row, from left, James Miner (junior, Townsend), Chef-Instructor Fran Zentgraf, Corey Martineau (junior, Pepperell) and Henry Blacksmith (junior, Townsend).


WESTFORD — Nashoba Tech is quickly becoming the Katherine Hepburn or Jack Nicholson of the local culinary world.

        Nashoba Tech’s in-school restaurant, The Elegant Chef, once again won 
the Best Entrée category at the Nashoba Valley Chamber of Commerce’s annual Taste of Nashoba Valley competition, held at Lawrence Academy in Groton.

        And like Hepburn, with four Academy Awards for acting, and Nicholson, with three (and counting) to his credit, victory is almost automatic when Nashoba Tech enters the competition.

        Of the last eight times the school has entered the Chamber contest, 
it has won Best Entrée six times. This year, it beat such fine establishments as Bailey’s Bar & Grille in Townsend, Gibbet Hill Grill in Groton, and the Bull Run in Shirley, which placed second in Best Entrée.

        “Taste of Nashoba was a really great event for the students,” said first-year Chef-Instructor Jeremy Bussiere. “It was a nice opportunity to showcase the Culinary and Hospitality departments at Nashoba Tech.”

        Bussiere was joined at the competition and in preparing the entrée by fellow chef-instructors Fran Zentgraf and Carley Engle, as well as seniors Meghan Bourassa and Tiffany Kelly of Shirley, Sean DeFreitas of Pepperell, and Zachary Hughes of Ayer; juniors James Miner and Henry Blacksmith of Townsend, and Corey Martineau of Pepperell; and sophomore Devin Carter of Townsend.

        Zentgraf praised the fine restaurants Nashoba Tech was up against.

        “There were some fantastic dishes in this competition,” Zentgraf said. “I thought they were all great, particularly the Bull Run. They really did a nice job with their entrée and the presentation. Really top-notch.”

        Nashoba Tech’s winning entrée was a Roast Tenderloin with a Cabernet Sauvignon Sauce, served with sautéed baby portobellos, a panko-encrusted crabcake with a sriracha-remoulade sauce, and horseradish-herbed mashed potatoes.