UConn Chefs Cook Up a Storm at Culinary Competition

James Upright of McMahon dining collects spices during the Boiling Point competition of UConn Dining's 18th annual Culinary Competition held at Rome Ballroom onJan. 9, 2018. (Peter Morenus/UConn Photo)
UConn chefs tested their creativity racing against the clock to prepare tasty dishes from a range of ingredients provided during the annual Boiling Point competition sponsored by Dining Services on Jan. 9. (Peter Morenus/UConn Photo)

 

UConn chefs tested their creativity racing against the clock to prepare tasty dishes from a range of ingredients provided during the annual Boiling Point competition sponsored by Dining Services on Jan. 9.

The winners of the Boiling Point competition were:

First Place
Putnam Team: Mathew Nichols, Bill McKay, Hannah Lee
Apple/Lychee Compote with Ginger Marshmallow Topping
Crab Gnocchi Alfredo
Duck Fat Braised Pork Cutlet with Lychee Cider Sauce

Second Place
McMahon Team: Keith Ouellette, Jacob Kochol, Andrew McMullen
Snowball Ambrosia Salad
Lump Gefilte Fish over Greens with Lychee Vinaigrette
Braised Red Wine Pork Ragu with Shaved Pear Salad & Potato Crostini

Third Place
McMahon Team: Gary Ellis, Scott Chapman, Susan Chang
Potato & Onion Chowder with Snowball Crusted Crab
Lychee & Pork Shank Egg Sushi
Green Tea Rice Snowball Stuffed with Lychee

Honorable Mention, for Best Tapas
Gelfenbien Team: Lucy Simms, Amy Gronus, Donna Johnston
Pork & Kale Quesadilla with Lychee & Chili Salsa