Country Fried Steak & Gravy with Potato Drop Biscuits
Student Chef: Dave Johnson.
Dave Johnson, student in the culinary arts program at Lake Washington Tech in Kirkland, noted that most of Washington’s potatoes are processed. So he came up with this perennial favorite combination of chicken fried steak, biscuits and gravy – but using instant mashed potatoes (dehydrated potato flakes) to coat the steaks, add to the biscuits and thicken the gravy. The judges said, “Traditional idea, great taste and usage of potato product.”