On Saturday, May 17, students and faculty from National Center for Hospitality Studies at Sullivan University’s Lexington campus participated in the 5th Annual Sheep & Fiber Festival in Lexington. During the day, several Sullivan student teams participated in a lamb-cooking contest. The winning team of Chloe Dykes, Tyler Keller and Tiffany Easley prepared grilled lamb in a cherry balsamic reduction with sun-dried tomato and cheese-stuffed mushrooms, and an arugula and baby green salad. The team walked away with not only bragging rights, but also a scholarship. That evening, several students, under the supervision of Chefs John Foster and Bill Hallman, produced the Farm to Table Dinner. The proceeds of the dinner went to a Sullivan University scholarship.