COLLEGES & UNIVERSITY
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FLAUTAS WITH KILLER MOLE Rolled and pressed Kings Hawaiian buns took the place of a traditional tortilla in the Blue Team’s (Chef Mark Kowalski from Pennsylvania State University, Chef Eric Bueno from Indiana University and Chef Crystol Smith from the University of Illinois) Flautas with “Killer” Mole dish. The Flautas were filled with beef and cheese and the mole included golden raisins, almonds, sesame, and brownies. MEATBALL TIKKA MASALA BOWL The Green Team, made up of Chef Demetrios Kyprianos at Northwestern University and Chef Luis Segueda at Michigan State University, leaned into comfort food with their Meatball Tikka Masala Bowl. The meatballs were flavored with dry coriander, ginger, salt, pepper, garlic and turmeric, and then seared them in a pan. For the sauce, the team combined yogurt and vinegar with some spices and then topped the dish off with some pickled onions. NON-CANADIAN POUTINE The Pink Team, made up of Chef Ryan Berlin from The Ohio State University and Chef Soohwa Yu from the University of Illinois, put their own spin on Canadian Poutine during one of the rounds. Tater squares formed the base of the dish which was then topped with a red pepper relish, arugula, avocado, crema and pickled cucumbers.
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QUARTERLY | Q2
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