Jefferson State Culinary Instructor Todd Jackson and his team recently won “Best Overall” in the Alabama Wildlife Federation’s 2019 Birmingham Wild Game Cook-Off.
Chef Jackson’s team will now compete at the state competition. The team prepared a smoked venison and sweet potato stew with blackberry onions and spicy pecans.
For more information about Jefferson State’s Culinary and Hospitality Institute, go to www.jeffersonstate.edu/chi.
