  Berenice Gramage shows off her finished dessert. |
Meet the rest of the finalists who competed in Charlotte; all of the students below won $3,500/year scholarships, renewable for four years, for a total of $14,000.
DINNER
- Brandon Brumback of Merriam, Kan. - Braised Truffle Bison Roulade Stuffed with Sweet & Sour Cabbage and Chestnut Spaetzle
- Adam Dedmon of Massillon, Ohio - Pan-Seared Wasabi Pea-Crusted Tuna
- Allyson Dwyer of Middletown, N.J. - Nori Seared Tuna Loin with Sticky Forbidden Rice Served with Grilled Radicchio and Fennel, and a Tangy Orange Soy Sauce
- Meagan Hollingsworth of Richmond, Mich. - A Taste of Michigan
- Dustin Jaderko of Broomfield, Colo. - Oven Roasted Duck with Red Cabbage and Lokse
- Bernell Lanclos of St. Thomas, V.I. - Jamocha Charred Yellowfin Tuna
- Andrew Lipps of Evergreen, Colo. - Duxelle-Stuffed Pork with Butternut Squash Risotto and Green Beans
- Ezra Malmuth of Berkeley, Calif. - Polletto alla Diavola (Spicy Cornish Game Hen)
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LaChell Miller of Frenchtown, N.J. - Baked Salmon Wrapped with Cabbage and Brick Leaves
DESSERT
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