ICE students are challenged to create a dish using an Allagash beer for the contest.
This year’s choice was Allagash Victoria Ale — a beer made from chardonnay grapes and Pilsner malt and fermented using a strain of wine yeast. The ale is a tribute to the historic Victoria Mansion in Portland, Maine. The Maine-based brewery is submitting $1 from every bottle of Victoria Ale sold to the conservation of this National Historic Landmark.
ICE Student Jackie Rothong Working on Her Dish 
To compete in the contest, ICE students were challenged come up with a recipe that used the ale and fell into one of three categories: Killer Appetizer, Pumped-Up Sandwich and Blow-Away Snack Plate. Three ICE students were selected as finalists from the dozens of entries and got the chance prepare their recipes for the judges. Pastry & Baking Arts student Teresa Thornton prepared A Kansas Girl’s Quesadilla, Culinary Arts student Jackie Rothong prepared Allagash Pork & Slawiches and Pastry & Baking Arts student Alana Skyring prepared Rich Steak & Allagash Pie and Mini Allagash Sausage Roll.
After working hard on their dishes all afternoon, the students served their plates to the judges — ICE Director of Education Richard Simpson, Director of Culinary Arts Mike Handal, Chef Kenny Callaghan of Blue Smoke, Paul Sullivan of Ale Street News and representatives from Allagash. The judges tasted each dish and gave each a score. In the end, Jackie Rothong was awarded first place for her Allagash Pork & Slawiches. Allagash Founder & Brewer Rob Tod awarded her a $1000 scholarship for her culinary education. Congratulations to all the contestants!
