- Home >
- Campus News
Chefs fire-up a winning recipe
April 06, 2009
The results are in and the winners of the first Commons on Fire: PLU Top Chef have been named.
During Culinary Week, team “Snap, Crackle, Pop” took home the top prize against “Team Sizzle” and “Guild of Delicious Intent.”
The winning team members were Doug Hinners, Rebecca Rothstein, Carolyn Fry, Hannah King and Danny Weissner.
Certified Master Chef Ken Arnone, hosted the event.
Each team was given the secret ingredients of pork tenderloin, scallops, Dandelion greens, fennel, slab bacon, fingerling potatoes, Fuji apples, ginger beer and Corn Flakes.
They were given the ingredients at the beginning of the competition and had 15 minutes to create a menu of an appetizer and an entrée. They then had one-hour to cook their meals and 15 minutes to plate-up three portions of the delectable dishes.
They had to use all of the secret ingredients at least once and were allowed to use common kitchen items like salt and sugar. Dishes were judged on presentation, creativity and most of all taste.
“Snap, Crackle, Pop’s” winning combo was a menu starter of pan-seared scallops on a shaved fennel & dandelion salad and a menu entrée of pork tenderloin roullade with roasted fingerling potatoes, glazed carrots & a ginger beer sauce.
“Team Sizzle” came up with a menu starter of pan-seared scallops on a shaved fennel and dandelion salad and a menu entrée of pork tenderloin with apples and fennel. The team members were Erick Swenson, Janna Lukens, Chantel Jackson, Kelly Gaspar-Poth and Tian Gong.
“Guild of Delicious Intent” came up with a menu starter of fennel and wild green salad with bacon wrapped scallops, and ginger balsamic dressing and a menu entrée of Cornflake-crusted pork tenderloin, roasted fingerling potatoes with wilted dandelion greens and caramelized apples. The team members were Anthony McGinnis, Javier Alejandro, Stephen Gratias, Keith Krotzer and Michael Keith.
The winning team members were Doug Hinners, Rebecca Rothstein, Carolyn Fry, Hannah King and Danny Weissner.
Certified Master Chef Ken Arnone, hosted the event.
Each team was given the secret ingredients of pork tenderloin, scallops, Dandelion greens, fennel, slab bacon, fingerling potatoes, Fuji apples, ginger beer and Corn Flakes.
They were given the ingredients at the beginning of the competition and had 15 minutes to create a menu of an appetizer and an entrée. They then had one-hour to cook their meals and 15 minutes to plate-up three portions of the delectable dishes.
They had to use all of the secret ingredients at least once and were allowed to use common kitchen items like salt and sugar. Dishes were judged on presentation, creativity and most of all taste.
“Snap, Crackle, Pop’s” winning combo was a menu starter of pan-seared scallops on a shaved fennel & dandelion salad and a menu entrée of pork tenderloin roullade with roasted fingerling potatoes, glazed carrots & a ginger beer sauce.
“Team Sizzle” came up with a menu starter of pan-seared scallops on a shaved fennel and dandelion salad and a menu entrée of pork tenderloin with apples and fennel. The team members were Erick Swenson, Janna Lukens, Chantel Jackson, Kelly Gaspar-Poth and Tian Gong.
“Guild of Delicious Intent” came up with a menu starter of fennel and wild green salad with bacon wrapped scallops, and ginger balsamic dressing and a menu entrée of Cornflake-crusted pork tenderloin, roasted fingerling potatoes with wilted dandelion greens and caramelized apples. The team members were Anthony McGinnis, Javier Alejandro, Stephen Gratias, Keith Krotzer and Michael Keith.