By Mass Communication Specialist 3rd Class Dominique Watts, Navy Public Affairs Support Element, Norfolk
NEW YORK (NNS) -- Good Morning America welcomed the Navy and Coast Guard to their set in Times Square to participate in the show's Red, White and Blue Cook-off May 29.
Culinary Specialist 1st Class Keith Ombo squared off against Food Specialist 2nd Class Robert Runn of the Coast Guard.
"This was the first time I had done anything like this," said Ombo. "It was a great experience."
Creating an original dish that adhered to the red, white and blue theme, proved to be challenging but fun for each contestant.
"I took the theme literally," said Runn. "I cooked Dijon pork, which is the white when you cut it open; and accompanied it with a red fruit compote and topped it off with blueberry accents. I was able to use great fruit that is in season right now."
Each contestant had the opportunity to practice making their dish before hand and gauged the response by asking their shipmates to taste it.
The cookoff was in celebration of Fleet Week New York 2010. Approximately 3,000 Sailors, Marines and Coast Guardsmen are participating in the 23rd Fleet Week, which will continue through June 2.
Though the competition was close, official taste tester Marine Staff Sgt. Derek Moore announced Runn the winner.
"This whole experience has been great," explained Runn. "Everyone has been so supportive."
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