JAMESTOWN, N.C. -- The Triad has a lot of claims to fame and now, we can add another one.
A team of culinary students from Guilford Technical Community College are national champions. The GTCC team claimed the national title at the Baron H. Galand Culinary Knowledge Bowl on July 27.
The "Jeopardy"-style contest was part of the American Culinary Federation (ACF) National Convention in Kansas City, MO.
The competition tested the students' culinary, baking, nutrition, sanitation and math knowledge.
And on Friday, Alexia D'Egidio, Jessica Bower, Jeffrey Craddock, Aisha Boston and Michael Nasrallah challenged the Good Morning Show crew! Watch the video to see how they did.
Members of the GTCC Culinary team also showed off the techniques they've learned in the WFMY News 2 Kitchen.
Here's their recipe for Grilled White Wine Pesto Chicken with Lemon Poppy Seed Quinoa Salad:
1 cup quinoa
1 small red onion small diced
1 small bunch of parsley finely chopped
1 medium tomato small diced
Salt and pepper
Bring 2 cups water and salt and bring to a boil. Add quinoa then Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. let quinao cool completely. add chopped, onion, green onion
Lemon Poppy Seed Dressing
3 tablespoons Apple Cider Vinegar
2 Tablespoons fresh Lemon Juice
¼ teaspoon salt
1/2 cup of salad or vegetable oil
2 Tablespoons of poppy seeds
Mix vinegar, lemon juice, and salt together let stand for 5 minutes. Add oil in at a slow steady stream. Finish by adding the poppy seeds. Pour over quinoa salad and mix.
White Wine Basil Pesto Chicken
2 cups basil
1 clove garlic
¼ cup pine nuts
1/4 cup Parmesan cheese
¼ cup of White wine
½ cup Ex. Virgin Olive Oil
3 chicken breasts
Add Basil, Garlic,cheese and pine nuts, in food processor. Pulse until coarsely chopped. Add white wine salt and pepper. Pulse 3 times. Turn on processor while adding oil in a steady slow stream. Taste to check for seasoning. Put Chicken in a plastic bag with pesto and let marinade for 2-4hrs. grill chicken for color and grill marks. Place in an over at 350 until the internal temperature reaches 165 if you feel the chicken is over cooking or scorching over direct heat on the grill. Slice and serve over the quinoa salad.