Legacy yearbook staff competed in a charcuterie board challenge May 6 for their final event rather than having a banquet after completing the school’s first ever spring-delivered yearbook. Students were asked to create an array of different foods to create beautiful and cohesive boards.
Each group was provided with the board and could spend up to $70 on the ingredients.
“It was very fun. I got to be very creative,” junior Jacey McGraw said. “It helped because we picked a theme of strawberries, but we didn’t want to just put strawberries. So we had to put it together where things were a bit different but needed to be cohesive. Just like a yearbook-themed book.”
Yearbook staff competed in this challenge to celebrate the completion of the book and meeting all deadlines. They chose the challenge to practice connecting a central theme to different types of food.
“I really liked that we got to assemble them with each other. It was also cool to see everyone’s ideas,” junior Sophie Holman, who did a beach-themed board, said. “Plus, it was very good to eat afterwards. There wasn’t a single bad tasting board.”
They competed in four categories, best taste, most creative, best presentation and best overall. Talon magazine staff and Talon alumni Rita Sargent were the judges.
“I loved just putting the stuff together,” sophomore Talia Brown said. “It was fun working with my group.”
Winners for best taste were sophomores Trinity Bates, Michala Rose and Talia Brown; their theme was chocolate covered. Winners for most creative were Sophie Holman and Izabella Berger with a beach theme. Winners for best presentation were juniors Jacey McGraw and Savannah Keen, their theme was strawberries. Best overall were seniors McKenna Armstrong and Leland Samuel with a prehistoric, dinosaur-themed board.
“I liked getting to be creative with it,” sArmstrong said. “Hopefully the staff can do it in the future because it was fun.”
