The 2nd Annual Best of the Mess (BOM) competition, sponsored by the Chief Petty Officer Scholarship Fund (CPOSF) organization, pitted teams from SUBLANT, USS Theodore Roosevelt (CVN 71), Naval Sea Systems Norfolk and Carrier Strike Group 2, in a "Top Chef" style cook-off where each group prepared a three-course tasting menu featuring New Orleans style food for 300 guests.
"We wanted to do something different with our menu this year," said CS1 Jefferey Zimmerman, a chef with the "SUBLANT Hot Runners." "With the theme ingredients they gave us, it would be easy to do a gumbo, e'touffee or jambalaya or anything of that sort, but we tried to go out of the box.
SUBLANT's menu consisted of a pecan-crusted oyster Po'boy bruschetta appetizer, "SUBLANT" Cajun pork shoulder, and Creole okra fettuccine entrees and a bananas foster king cake for dessert.
Team SUBLANT also participated in the inaugural BOM competition, and used that experience to prepare for this year's contest.
"We definitely learned from last year's competition," explained CSC Angel Lebron, leading chief petty officer for the SUBLANT Flag Mess.