Fort Gordon Culinary Team Food Presentation for the 39th Annual Culinary Arts Competition

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By Capt. Devon Thomas
35th Signal Brigade Public Affairs

Duck breasts with parsnips, sautéed carrots and raspberry wine sauce; salmon encrusted with lemon zest, and lobster were few of the dishes presented by the Fort Gordon Culinary Arts Team for Fort Gordon leaders Feb. 24 at Dining Facility 13 as they prepare for the 39th Annual Culinary Arts Competition that will be held at Fort Lee, Va., next month.

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FG_AUTHORS: via Fort Gordon PAO

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