Harmons Sliced Champion
Bob Harmon, VP for the customer, awarded Amy Johnson her cash prize.
Fifty people attended the Sliced Finale Dinner. Tickets cost $50.
Brooklyn Lambrose works on her appetizer course.
For appetizers, Lambrose made seared scallops with cauliflower puree and curry chickpea soup.
Sean Richardson puts the finishing touches on his entrées with help from Harmons’ chefs.
The main course
Richardson created lamb loin with black rice and pickled gold beets with wasabi sauce for his dish.
How sweet it is
Johnson assembles the dessert course.
Let them eat cake
The winning dessert: pear pound cake with raspberry coulis and dulce truffle.