Culinary students from St Lucie West Centennial, Port St Lucie High, Fort Pierce Westwood Academy, and Northport K8 cooked up a storm at the Cinco de Mayo event hosted by Monarch Country Club. Students researched the recipes, created the ingredient lists, prepped, cooked and worked with Monarch’s Chef James and Sous Chef Don to create a delicious Mexican dinner. Recipes included: from Centennial, Mexican Fruit Skewers, Fish Taco with a variety of toppings and freshly made salsas, Mexican Hot Chocolate Trifle topped with whipped dulce de leche; from Port St Lucie High, Carne Asada Skewers, with Pico de Gallo, and Cilantro Crema, Seared Shrimp Sayulita Style with Pepita Pesto, Candied Jalapenos, Whipped Guacamole in Tortilla Cups; from Northport K8, Mexican street corn salad, Vanilla Ice Cream topped with fruit salsa and garnished with cinnamon/sugar tortilla chips; from Fort Pierce Westwood Academy, Pork Rib Carnitas with guacamole, Mexican Shredded Chicken with guacamole, Red, Yellow and Green Bell Peppers, Spanish Onions, Jalapeno Peppers, Black Beans, and Tortillas. The music and dancing were festive, but the food and students were the spotlight of the evening. Thank you to Monarch Country Club for making this possible!
