Iron Chef.

It’s not just a Japanese (or American) game show, it’s also how some of us from McCormick have a good time! Once a semester, Residence Life sponsors a cooking competition: Fall semester is for students, Spring for faculty and staff. The faculty/staff competition was held last Friday night, and was a blast. Here is a recap for those of you who missed it (all photos credit Sergio Centeno):

Students taste Team Food Processor's entree: Carrot and Goat Cheese Tart

The teams

Blender Team: Professor Lib Caldwell; Professor Deborah Kapp and Jamie Wasowski, Associate Director if Recruitment and Admissions

Can Opener Team: JC Cadwallader, Director of Recruitment and Admissions; Professor Joanne Lindstrom and President Frank Yamada

Food Processor Team: Jeff Japinga, Associate Dean Doctor of Ministry Programs; Lisa Radetski, Vice President of Seminary Relations and Development and Diane Sinish, Director of Residence Life

Rice Cooker Team: Marsha Lockwood, Assistant to the President; Alicia Rhine, Senior Administrative Assistant and Natasha Gaines, Director of Building and Grounds .

Can Opener Team prepping their entree: Carrot Ravioli

Secret Ingredient

CARROTS – All teams had to create at least 3 courses (Appetizer, Entree and Dessert) with carrots as the main ingredient.

Blender Team's Moroccan Carrot Dip

Menus

As a judge, I had the distinct pleasure of tasting each and every item lovingly prepared by the faculty and staff chef-testants. Everything was impressively good and it was a tough decision to make. Here’s a run down of what we had:

Blender Team: Moroccan Carrot Dip, Carrot Sliders with Plum Sauce, Sesame Carrot Slaw, Carrot Halwa (an Indian pudding) and Carrot Mimosas.

Can Opener Team: Citrus-y Carrot Salad, Carrot Ravioli with Sage Brown Butter Sauce and Carrot Cake Cookies.

Food Processor Team: Potato and Carrot Pancakes with dill sour cream, Carrot and Goat Cheese tart, “Drunken Bunny” (Carrot and Rum) Ice Cream and Carrot Mojitos.

Rice Cooker Team: Raw Carrot Dip (Not just raw carrots, but Marsha is a certified Raw Food Chef, so made with all raw ingredients), Quinoa and Carrot Pilaf, Pecan, Maple and Carrot Pudding and a Carrot Spritzer.

The Winner

Like I said before, it was a super tough decision. Each team did such an amazing job, using the secret ingredient in creative and tasty ways. In the end, though, there could only be one winner:

Senior Jennifer Ikoma-Motzko shows her support for the Rice Cooker Team

Rice Cooker Team!

McCormick takes community very seriously – we work hard together and we like to play hard together. We hope you can join us next Fall when my team will take home the trophy!

Happy Easter!

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