1932 Reserve hosted the School of the Osage High School culinary team’s ProStart dinner on Feb. 1, 2026, highlighting the students’ skill, teamwork, and ability to perform under pressure. The five-member team prepared a refined three-course menu featuring caramelized trumpet mushroom tagine, pan-seared garam masala lamb chops, and malva bread pudding. With more than 100 guests in attendance, students were tasked with prepping, cooking, and serving the entire meal without electricity, using only three small gas burners and just 20 minutes to measure ingredients and 45 minutes to prepare their three dishes. The challenge closely mirrored real ProStart competition conditions. Led by Parrie Bayles and supported by chefs Scott Romano and Andre Torres, the dinner served as valuable preparation for the team’s February 20 competition in Springfield, Missouri.
