| Recipe challenge cooks up three finalists |
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| Written by Mason Souza, Daily Vidette Staff Writer |
| Thursday, 15 October 2009 04:15 |
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New flavors and aromas wafted through the dining centers this Wednesday as the creations of the three finalists in the Redbird Recipe challenge were served to students. The dishes were cranberry basil chicken by Dave Jaeger, yummy bars by Phillip Hizel and West Indian beef stew by Chynna Glasgow.  “We enjoyed seeing the variety that students came up with,” Tracy Widergren, marketing coordinator for Campus Dining Services, said. “It was interesting to see what some students’ comfort food was.” The contest ran through September and entries were due Sept. 30. Students had to provide the recipe and directions on how to prepare the dish. They also wrote about “why the dish was unique and why students would like it,” according to Widergren. “It just so happens that we have a dessert item, a beef item and a chicken item,” Timothy Gump, executive chef for Campus Dining Services, said. Gump describes Glasgow’s West Indian beef stew as “a fairly traditional beef stew enhanced with some Indian-style spices.” Gump said the diversity of the dishes was impressive. Jaeger’s cranberry basil chicken is an interesting mix of flavors. “The basil has a little bit of sweetness,” Gump said. “And the Craisins have a little bit of bitterness which really complements the chicken.” Hizel’s Yummy Bars are the sole desert item of the finalists. “It’s one of those comfort foods,” Gump said. “Who doesn’t like chocolate and caramel?” The panel was made up of chefs, staff, faculty and dieticians who held certain criteria for the dishes and looked for three qualities. They looked for uniqueness, broad appeal and if the food could be easily prepared on a large scale. In order to accurately recreate the recipes, Gump said the contestants had to include detailed instructions on preparation. “We wanted to represent the recipes in the intent that they gave us,” Gump said. The final dishes were served at Southside and Watterson Food Court during lunch and at Linkins Dining Center during dinner. The contest was scheduled to coincide with Homecoming Week. “We want students to get a sample of each one,” Widergren said. Students could select a sample of each dish and then get a full portion if they enjoyed it. They then voted by filling out a form next to where each dish was served. Widergren said the winning recipe will be added to the menu and featured in each dining center’s regular rotation, in addition to earning the winner a personalized medal. “The ultimate goal with this is what can we do to bring something from our guests into the menu?” Students will get to enjoy the featured winner they selected, as well. “I think it was a win-win for everyone,” Gump said. |
