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Photo feature: Choppin’ up a good time

Brittney Lohmiller / The Natchez Democrat — Chef Michael Minor, left, and Chef Bingo Starr prepare their dishes for Copiah-Lincoln Community College’s version of “Chopped” Wednesday morning at the Natchez Campus. Each chef was given rutabaga, ham hock, canned lychee, pork loin and gummy bears to incorporate into an entrée and amuse-bouche to be tasted by four judges.
Brittney Lohmiller / The Natchez Democrat — Chef Michael Minor, left, and Chef Bingo Starr prepare their dishes for Copiah-Lincoln Community College’s version of “Chopped” Wednesday morning at the Natchez Campus. Each chef was given rutabaga, ham hock, canned lychee, pork loin and gummy bears to incorporate into an entrée and amuse-bouche to be tasted by four judges.

 

Brittney Lohmiller / The Natchez Democrat — Chef Bingo Starr prepares his amuse-bouche for the judges to tastes during the Copiah-Lincoln Community College’s version of “Chopped” Wednesday morning at the Natchez Campus. Each chef was given rutabaga, ham hock, canned lychee, pork loin, gummy bears and 45 minutes to incorporate the ingredients into an entrée and amuse-bouche to be tasted by four judges. Starr served a panko crusted pork loin, black bean and ham hock slaw, lychee rutabaga chow-chow with cheese grits for his entrée.
Brittney Lohmiller / The Natchez Democrat — Chef Bingo Starr prepares his amuse-bouche for the judges to tastes during the Copiah-Lincoln Community College’s version of “Chopped” Wednesday morning at the Natchez Campus. Each chef was given rutabaga, ham hock, canned lychee, pork loin, gummy bears and 45 minutes to incorporate the ingredients into an entrée and amuse-bouche to be tasted by four judges. Starr served a panko crusted pork loin, black bean and ham hock slaw, lychee rutabaga chow-chow with cheese grits for his entrée.