More than 230 people attended the 2025 Leader Holiday Dinner on Dec. 12 in Jefferson College’s Field House.
The dinner, which was the largest since it began in 2014, was moved to the Field House to accommodate more people. Last year, the dinner was held in the Viking Room, which could accommodate about 150 people.
The dinner is sponsored by Leader Publications and the Jefferson College Foundation, and proceeds from the dinner are typically used to send students at Jefferson College Area Technical School (ATS) to culinary competitions.
For the dinner, students from the college’s culinary arts program, under the direction of Chef Garrett Miller, prepared and served the five winning recipes from the Leader Holiday Recipe Contest, as well as a chicken entree.
The five recipe finalists were: Anna Wilsman of Arnold for Croquetas de Jamon (appetizer); Ahlam “Allie” Abdeljabba of Eureka for Red Lentil Soup (soup); Cheryl Wegener of Festus for Bacon and Pear Salad with Parmesan Garlic Dressing (salad); Rob Opdenbrouw of Imperial for Sweet Potato, Cranberry and Fresh Rosemary Hash (side dish); and DeAnn Sharpless of Hillsboro for Java Joe Caramel Cake.
Each of the finalists received $50, and Holiday Dinner attendees picked the grand prize winner to receive an additional $250. All five dishes garnered votes but Wilsman’s Croquetas de Jamon took the grand prize, receiving 87 votes.
Wilsman, 59, of Arnold was surprised to learn she was the grand prize winner. She thought the dessert would win.
She said this was her first Leader Holiday Dinner, and she plans to come back.
“It was wonderful,” she said. “The (Jefferson College Jazz Combo) jazz band was great.”
Wilsman’s recipe came from her grandmother who was from Spain.
“Whenever she would make them, you have to eat them hot,” she said. “We’d all come over when she said she was going to make them. We loved them. But they are not easy to make so I’m surprised it won.”
Nowadays, it is a treat for Wilsman’s family when Wilsman makes them.
The fried creamy treat bites call for Spanish onion, cured ham and smoked bacon. One difficult part is creating a smooth and silky bechamel and then chilling the bechamel for four hours.
“Croquetas were tender, yet crispy. Delicious!” one diner said.
Other diners praised the other dishes.
“The soup was a delight,” another diner said. “Spices were warming and savory. The sweet potatoes will become a household staple.”
Most guests took the opportunity to use their ballot to praise their student servers for doing a great job.
In addition to the food, the dinner included food demonstrations by culinary students, and a chance to win one of several door prizes provided by students in the Jefferson College Area Technical School.
Since its inception in 2014, the dinner has given students a chance to showcase their skills and has raised more than $55,000 for the Jefferson College Foundation.