March 26, 2006
Chad Lundquist/Nevada Appeal Andrew Coleman places vegetables on an entrée of ostrich tenderloin and couscous Monday after school at Carson High School. Andrew and three of his classmates will go to the national culinary competition April 29-May 4 in Charlotte, N.C. The menu will include this dessert, right, of champagne mousse with strawberries and kiwi atop an oats-and-pecan crust and topped by a handmade chocolate butterfly.
Perhaps it was the exquisitely shaped, 3-D, life-size chocolate butterfly perched upon a mousse of strawberry, kiwi, oats and pecans that did it for the ProStart judges.