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Deason wins cooking competition
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Warren County native Andrew Deason is putting himself on the map after winning a prestigious cooking contest sponsored by the Tennessee Pork Producers Association for the second time.
Deason won “The Taste of Elegance,” a competition held annually that is open to restaurant owners by invitation only. Five Senses Restaurant, where Deason is a chef, has been invited to compete for the past four years.
“The owner of Five Senses has selected me to represent the restaurant for the last three years,” said Deason. “I won in 2013. I didn’t win last year, but I did get a best presentation award.”
The grand prize is always the same. Both 2013 and 2015 wins netted Deason $1,000 and a four-day trip to Napa Valley, Calif., to train at the Culinary Institute of America.
For the first year, he prepared a local sorghum and Jack Daniels Whiskey rack of pork stuffed with fig chutney as the competition encourages the use of local ingredients. Year two, he prepared a variation of that dish, which did not win.
 This year, Deason prepared a dish he called “Three Little Pigs.” It contained:
• Pork tenderloin marinated in aged prosciutto. It was served on top of mashed potatoes and covered with cider-sage cream;
• Pork belly in vacuum-sealed bag with 100 percent maple syrup, black pepper corn and onion. After cooking in a Dutch oven for approximately 10 hours, it was sliced and seared. It was served with dehydrated pig skin that was stripped, fried in lard and mixed with Granny Smith apples and maple syrup from the pork belly.
• A “waste not mouse” that used what remained of the pork belly and pork tenderloin from the first two recipes. After smoking the porks, they were placed in a food processor with local maudite red ale and some fresh greens. Processing causes the mixture to foam up into a mousse. It was served in small bowls and topped with goat cheese, sage and brown sugar.
Deason says a desire to return to the Culinary Institute of America pushed him to excel this year.
“When I looked back at 2013, I liked what I did,” he said. “In 2014, I did something similar to 2013. So, this year I spent the week before the competition doing a lot of cooking. I did a lot of trial and error. I did a lot of smoking, sometimes into the wee hours of the morning. I put a lot of time into this. The reason I put so much into this year is because I knew what I won the first year. I really wanted to win it again. The trip to Napa and the Culinary Institute is amazing. I wanted to go back.”
Deason’s cooking skills may come as no surprise. The son of Kevin and Angie Deason, Andrew grew up learning to cook in his parent’s restaurants, Angie’s Lunchbox and the restaurant inside Viola Valley Country Store.
Five Senses Restaurant will serve a rendition of Andrew’s winning pork dish for a limited time. The restaurant is located in Georgetown Plaza, 1602 West Northfield Blvd., Suite 515 in Murfreesboro.

Local farm partnership brings fresh beef to Warren County Schools
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Warren County Schools has beefed up lunch menus this school year through a new community partnership. Thanks to a collaboration between the district’s School Nutrition Department and Barton Creek Farms, students at Warren County High School, Warren County Middle School, West Elementary, Eastside Elementary, and Dibrell Elementary are enjoying locally sourced, farm-fresh beef in their lunches as part of a pilot program.

The initiative, spearheaded by Terri Mullican, Director of School Nutrition, has already shown great promise in its first few months. The partnership with Barton Creek Farms, located in Rock Island, Tennessee, ensures that the beef served is not only local to Warren County but of the highest quality. Barton Creek Farms specializes in farm-to-fork beef, with grass-fed and grain-finished cattle. Each calf is born and raised in Rock Island and goes through USDA-inspected processing, ensuring it meets the strictest safety and quality standards.

“When the opportunity arose to provide fresh, local beef, we knew it was a no-brainer,” Mullican said. “The fact that it’s a product from right here in our community makes it even more special. We can’t wait to implement it district-wide.”

Barton Creek Farms delivers fresh ground beef to the district monthly, and the nutrition

department incorporates it into homemade recipes such as lasagna, meatloaf, chili, and tacos.

As of now, the beef is being served at five schools, but the ultimate goal is to expand the program to all ten lunch-serving schools in the district.

The pilot program originated from a conversation between Mary Roller of Barton Creek Farms and Mullican. Roller, recognizing the farm’s potential to support local schools, reached out to gauge the district’s interest in serving local beef to students. Around the same time, a Warren County school board member contacted Mullican to share information about a similar partnership in neighboring Dekalb County, which helped push the initiative forward.

The timing worked in the district’s favor, as the nutrition department was able to fund the purchase of the beef using existing resources, eliminating the need for additional funding. Now that the pilot program is enjoying a successful run, the department has budgeted to extend the partnership district-wide for the 2025-26 school year.

Dr. Grant Swallows, Director of Schools, praised the program’s economic approach to student nutrition.

“This pilot is a perfect example of how we can use local resources to continue providing nutritious, healthy meals for our students,” he said. “We are grateful for partnerships like this one that benefit both our students and our local community. We always strive to support our local businesses when we can because our community is so good to us.”

In addition to working with Warren County Schools, Barton Creek Farms also partners with local restaurants to offer farm-fresh beef on their menus. The farm’s offerings include ground beef, steaks, roasts, and custom cuts by the quarter, half, or whole cow, meeting diverse consumer needs.

As the program continues to grow, the district hopes to expand its focus on farm-to-school meals, benefiting students’ health and connecting them to the agricultural roots of the community