In support of the Jubilee Family Development Center! See the full article here

MG at Chatham Hall’s (Dining Director and Chef) Trey Ward along with seven other local competitors entered the room and served the judges.

Chef Ward served
Scallop Galantine with Pistachios and Leeks on a Shaved Fennel Red Onion Salad with Cannellini Beans, Stickybeak Semillion Gastrique and fried Italian Kale garnish.

Also, MG’s crew from VES had the opportunity to feed the judges during the contest on Friday night.