Carson High School chefs garner awards

For all of you who have been following my column for the past couple of years, you know I always award a $1,000 scholarship to a deserving culinary arts student from Penny Reynolds' class at Carson High School to help defray some of the costs to continue their education in the field.

Having put three of my children through college, I understand first-hand the enormous cost and sacrifice involved in education.

For those of you who are new to the column, I want to let you know how impressive the culinary arts program is at Carson High School. Not only is it impressive in its scope but also in its long list of accomplishments as proven by the high ratio of scholarships to students in this department.

Penny's department is recognized by the finest universities and colleges of culinary arts in the nation. I, for one, am very proud to have even the modest amount of participation that I have.

This year's award goes to Jeremiah Schenzel. As you read his essay you can see he is a stubborn young man. He'll need that virtue to continue his quest for culinary perfection.

His recipe shows creativity. yet enough restraint to not overpower the delicate flavor of the fresh scallops. The recipe was well thought out and executed like a true pro. We wish him the best of luck.

Jeremiah barely edged out Amanda Beer. I wish I could award two scholarships, but unfortunately Karen and I cannot. Amanda's recipe shows a high degree of commitment, and her attention to detail made it hard for us to make a decision. Because of this, Karen and I have decided to have both recipes printed in honor of their hard work.

We wish these aspiring young chefs the best of luck and prosperity.

My wine recommendations for these dishes are Mayo, "Emma's Vineyard" Unwooded sauvignon blanc for the scallops. This is a 2003 vintage and comes from Napa. This sauvignon blanc is clean, crisp and refreshing, and enhances the flavor of the scallops without overpowering them.

With the Osso Buco is recommend Per Sempre zinfandel, "Wirth Ranch Vineyard," 2000 vintage from Solano. It has an excellent, forward fruit of cherry and blackberry with a good strong backbone which compliments the Osso Buco.

Both of these wines are from small wineries and handcrafted. Visit your local wine merchants such as Ben's Liquor and Aloha Liquor for more information.

Try these with your family and friends and as always enjoy, enjoy, enjoy!!

First place: Jeremiah P. Schenzel

Sea Scallops in a Butter Sage Sauce

Yield: 4 servings

12 sea scallops

Sea salt , pepper

5 T. unsalted butter

15 fresh sage leaves

1 shallot

1Ú2 cup cream

Season the scallops with sea salt and pepper. Cook the scallops in a skillet on low heat until golden brown on the outside.

In another skillet, melt butter. Finely chop the sage leaves and add to melted butter. Let sit on medium heat for about 5 minutes. The butter will change to a darker color. Whisk cream into butter and sage. Allow to thicken.

Mirror the scallops on the sauce. Serve with chive and cranberry polenta and lemon asparagus.

Jeremiah's essay:

My mom always told me I was a stubborn child. Like any little kid, I never believed her.

She continues to tell me the same thing, and now I believe her a little more. Not because I suddenly had an epiphany telling me to listen to my mother; rather I have seen myself as a culinary arts student at Carson High.

I am probably one of the most stubborn people in the kitchen. It is not because I am bossy, won't try new things, or dislike people. It is simply the fact that I aim for perfection every time I set foot in the kitchen. I believe that whoever is eating what I prepare (whether it is a teacher, a fellow student or even myself) deserves no less than the best, and that is what I offer every time I prepare something in the kitchen.

The same concept has fallen on my academics, especially those involving culinary arts. I see no reason why my work in the culinary classroom should be anything less than near perfect. I work constantly to ensure I grasp all concepts, although a few have thrown me off my path, such as bread baking. My stubborn personality which I have developed through culinary arts helps me persevere through things like this, and I still end up reaching for perfection.

My stubbornness to be perfect does annoy people sometimes; however, they rarely say anything when they find out I have traveled to all three state ProStart contests in Las Vegas, have a third-place medal in Culinary Arts for Nevada SkillsUSA, and have a plethora of scholarships to various schools and culinary institutions.

Because of culinary, I have realized that being stubborn and striving for perfection are not bad. In fact, like author Friedrich Nietzsche once said, "Many are stubborn of the path they have chosen, few in pursuit of the goal."

I am proud to say I am stubborn, stubborn to pursue my goal, stubborn enough to be one of the greatest chefs ever.

Second place: Amanda Beer

Osso Buco

Yield: 4 servings

1Ú4 cup butter

1Ú2 cup flour

1 T. marjoram

1 teaspoon black pepper

3 T. olive oil

4 pork shanks

1Ú2 cup flour

3Ú4 cup beef stock

1 chopped tomato

1Ú4 cup red wine

1Ú4 cup butter

1Ú2 cup chopped carrots

1Ú2 cup chopped celery

1Ú2 cup chopped onion

1 T. chopped parsley

3 T. chopped lemon zest

1 T. chopped lime zest

2 whole bay leaves

4 whole sprigs rosemary

Melt butter, and add the flour, marjoram, olive oil and pepper. Coat the pork shank with flour, and brown it in the pan mixture. When each side is browned take out and set aside.

Combine the beef stock, tomatoes, and red wine. Pour mixture over the browned pork and cook covered in low temperature oven until done.

Sauté the carrots, celery, onion, parsley, lemon zest and bay leaves. When the pork is done, add this to the cooked beef stock, and pour sauce over the cooked pork. Make thicker, if needed. After sauce is added, sprinkle with lemon and lime zest and stick a sprig of rosemary out of the top.

Amanda's essay:

My future plan is to eventually open my own successful restaurant and to have a family. I have been involved in culinary arts for three years, and every day I become more interested. I enjoy learning new things.

I am currently in the advanced culinary program, and I also am a teacher's assistant for a culinary 1 class. Throughout my high school experience, I have learned and used many of the culinary skills I have come into contact with, not only in a professional way but also in a personal way. This will be the third year I have been involved in the SkillsUSA program at CHS, also being a Skills officer this year. This will also be my second year competing in the baking and pastry unit of the skills competitions.

Pro-Start is another awesome program that our Culinary Arts program offers to culinary 2 and 3 classes. This was my second year competing, and my team and I took first place, going to the state level in Las Vegas.

Working as a waitress and hostess in one of my town's restaurants, I am learning and experiencing front-of-the-house styles and traditions, which helps me to understand and learn all aspects of the restaurant business.

I will be attending Johnson and Wales University in the fall as a baking and pastry student. I plan to experience and learn many new ways, ideas and styles of doing things. By going to college, I am opening myself to a whole new world of people and getting a running start to my future as a baking and pastry student, even possibly a start to my own restaurant.

Charlie Abowd is the owner and chef at Adele's. He and his wife, Karen, have lived in Carson City since 1980. Charlie is a fourth-generation restaurateur.