Team A- Silver. Display Plates Tea Smoked Trout with Marinated Green Beans

Transcription

1 Team A- Silver Susan Chang- University of Connecticut Lisa Charbonneau- University of Connecticut Michael Tolisano- University of Connecticut Sterling Townes- University of Connecticut Tea Smoked Trout with Marinated Green Beans Fennel and Carrot Bisque with Strawberry Grastrique Pan Roasted Brined Pork Chop, Sautéed Brussel Petals, Black Mushroom Infused Pomme Puree and Apple Pear Chutney Chicken Cacciatori with Fried Mozzarella and Sautéed Greens

2 Team B- Silver Eric DesRosiers- Skidmore College Paul Hill- Skidmore College Mark Miller- Skidmore College Stephanie Swett- Skidmore College Nicoise Style Salad with Trout Pan Seared Chicken Breast, Shrimp Risotto, Jus Lie with Beets and Fennel Frozen Yogurt Crepes Sautéed Pork Medallions, Spinach Basil Fettuccine with Brussel Sprouts

3 Team C- Silver Rudiger Bernard- University of Texas Robert Mayberry- University of Texas Ernest Owney- University of Texas Corey Smith- University of Texas Creamed Chicken Soup with Fennel & Pear Spinach & Strawberry Salad Filet of Trout with Green Curry Shrimp Apple Pork Cutlets with Brussel Sprouts

4 Team D- Bronze Stephen Kingston- Rochester Institute of Technology Herlan Manurung- Rochester Institute of Technology Steven O Flynn- Rochester Institute of Technology Adam Soucy- Rochester Institute of Technology Green Curried Trout Soup with Spinach Beet Green Salad with Fresh Strawberry Vinaigrette Pan Roasted Chicken Thigh with Apple Pear Slaw Pan Seared Shrimp with Potato Croquette Seared Pork Chops with Farro, Fennel and Brussel Sprouts

5 Team E- Silver Becca Dowsland- MAC David Mizgala- MAC Jamie Wayland-Smith- MAC John Wisniewski- Morrisville State College Thai Fish Soup Fennel Apple Salad with Pan Seared Shrimp Sage Rubbed Pork with an Apple Chevre Cream Sauce Balsamic Glazed Chicken with Brazed Greens

6 Team F- Silver Mark Lewis- Davidson College Craig Mombert- Davidson College Tamira Murphy- Davidson College Lisa Risk- Davidson College Fennel Poached Chicken Crustini Pan Fried Trout with Wild Mushroom Ragu, Shellfish Polenta and Balsamic Brussel Sprouts Coconut Ice Cream with Macerated Berries and Toasted Macadamias Blueberry Pomegranate BBQ Pork Loin with Apple Pear Chutney with Green Beans and Pickled Beets and Red Onions

7 Team H- Gold Mary Gervasi- Northern Michigan University Kathy Gischia- Northern Michigan University Nathan Jennings- Northern Michigan University Nathan Mileski- Northern Michigan University Charred Tomato Bisque with Olive Oil Poached Chicken- Basil Oil Spinach Salad with Shrimp, Pears, Mozzarella, Spiced Papitas and Pomegranate Blueberry Vinaigrette Pan Seared Trout with Sautéed Brussel Sprouts Pan Roasted French Pork Chops with Whole Grain Mustard Vinaigrette, Primavera Barley Pilaf

8 Team I- Bronze Cheryl Garber- Washington and Lee Univeristy Gerladine McCutcheon- Washington and Lee Univeristy Dorothy O Donnell- Washington and Lee Univeristy Anthony West- Bennington College Trout and Shrimp Salad with Roasted Beet Vinaigrette Seared Pork Cutlet with Fennel Rice and Braised Brussel Sprouts Fruit Compote with Chocolate Biscotti Moroccan Chicken with Cous Cous

9 Team J- Bronze Terry Blackwell- College of the Holy Cross Christopher Caron- College of the Holy Cross Edward Rome- College of the Holy Cross Timothy Trachimowicz- College of the Holy Cross Trout with Strawberry Hush Puppies & Spicy Dipping Sauce Mixed Green Salad with Beets, Pears and Hazelnut Poppy Seed Dressing Chicken with Sautéed Beet Greens, Shrimp and Cheeses Pan Fried Pork Chops with Fennel Apple Compote, Pan Fried Brussel Sprouts with Pancetts

10 Team K- Gold Martin Breslin- Harvard University Benjamin Cevelo- Harvard University Donn Leonard- Harvard University Arlene Richburg- Harvard University Roulade of Trout with Shrimp Mousse Arugula and Mozzarella with Fresh Strawberries and Citrus Honey Vinaigrette Pan Roasted Chicken Breast with Potato Galette, Chanterelles and Green Beans Pork Schnitzel with Beet Greens, Beets, Spaetzle and Glazed Pears

11 Team L- Bronze Buzz Cummings- University of Michigan Frank Turchan- University of Michigan Laurie Noble- SUNY Potsdam Clare Sheehan- SUNY Potsdam Thai Shrimp & Trout The Fusion Salad Tuscan Chicken Pan Roasted Stuffed Pork Chop

12 Team M- Gold Pamela Adams- University of Massachusetts Tony Jung- University of Massachusetts Scott Pascal- University of Massachusetts Shawn Stemp- University of Massachusetts Seared Trout & Shrimp with Pear Fennel Slaw Tossed in Citrus Vinaigrette Spinach & Cheese Stuffed Chicken Breast with Tourne Potatoes, Glazed Beets and Sautéed Green Beans Strawberry Cheesecake Macaroon with Strawberry Basil Compote Pan Seared Pork Chop with Apple Compote & Sautéed Brussel Sprouts

13 Team N- Bronze John Kelly- Vanderbilt University Gary Rawson- Vanderbilt University Herbert Schotz- University of Dayton Ana Jaramillo- Holyoke Health Center Roasted Beet, Fennel and Ginger Soup Butterfly Shrimp and Tomato Concasse Blackened Trout Filet, Braised Brussel Sprouts Pan Seared Pork Medallions

14 Team O- Silver John Pierce- Miami University John Pittman- Miami University Virginia Thiell- Miami University J. Eric Yung- Miami University Chicken Florentine Soup Poached Shrimp Sautéed Trout with Fennel Hash Seared Pork Loin

15 Team P- Silver Matthew Conley- Salisbury University Greg Gefroh- University of North Dakota Douglas Mattice- St. Lawrence University Paul Nicolini Shrimp Saltimbocca Chicken & Spinach Salad with Strawberry Vinaigrette Trout Picatta Braised Pork with Autumn Harvest

16 Team Q- Bronze Chris Cox- The University of Western Ontario Jeff Chounard- St. John s University Denise McMaster- University of Waterloo Arthur Monterio- University of Massachusetts Trout Roulade with Prawns and Field Greens Marinated Pan Seared Chicken Breast V-8 Infusion Poached Pears Brule Style Pan Seared Pork Chop with Blueberry Pomegranate Apple Au Jus