Second Place In Blackbox Competition

Today I competed (again) in a blackbox competition. This competition was quite different from the last few I have done. It was me and three other competitors who traveled together to a food show in an arena about an hour away. We didn't really know what we were getting ourselves into, as little details had been divulged to us before the competition. However, from what we understood, we would most likely have about an hour to make a dish using limited ingredients provided to us on site. We would be on stage and on camera and were required to make one sample plate to be judged by chefs, and about one hundred small portions to be dished out to guests. We had inferred that our ingredients would most likely include cheese, milk, cream, and butter (as the show was sponsored by a dairy company), and probably dry pasta.

When we got there, we found a stage set up with four small stations, each equipped only with two butane burners, two pots, a whisk, spatula, spoon, tongs, cutting board, and oven mitt. That is all we had to work with. No oven, no sink, nothing else; and a very low table. 

 Our available ingredients were: tri-colored fusili pasta, mini shells, or cavatappi noodles as the base.
Dairy items included: shredded parmesan cheese, flaked parmesan cheese, block of medium cheddar cheese, 35% whipping cream, 3.5% milk, salted butter, and whole eggs.
Proteins included: sliced bacon, Italian sausages, chicken breasts
Produce included: red onions, celery, fennel, plum tomatoes, garlic cloves, oregano, parsley, and tarragon. 
Dry ingredients included: salt, ground black pepper, dijon mustard, tabasco sauce, worchestershire sauce, lemon juice, tomato sauce, garlic seasoning, pepper seasoning, olive oil, canola oil, all-purpose flour, and white vinegar.
That was it.

I am happy to say I placed second overall, and also tied for the People's Choice Award. I will share my dish tomorrow!