MenuDirections’ cooking "show"

At MenuDirections 2014, chefs reveal character and creativity at our unique culinary competition.

Here are the four dishes that were created:

  • Team A—Justin Gillette and Steve Pexton: Ponzu Glazed Pork Tenderloin with Sriracha Mayo, Garlic-Wasabi Black Bean Mash and Pickled Plums.
  • Team B—Joe Kraft and Robert Winther: Stuffed Pork Tenderloin with Vegetable Mushroom Duzelle, Garbanzo Bean and Black Bean Cake, Lemon Plum and Blueberry Compote with Greens Dressed with Wasabi Vinaigrette.
  • Team C—Darla Mehrkens and Melissa Martinez: Pan-Fried Pork Tenderloin with Blueberry-Plum-Wasabi BBQ Sauce, Baked Beans with Red Peppers, Garlic, Onion, Sriracha and Parsley, and Creamed Spinach.
  • Team D—Paul Nicolini and Tom Sewell: Pork Loin Marinated in Sriracha Chili Sauce & Carolina Blonde Bean Sauce, over Housemade Black Bean Noodles Tossed with Orange Sauce and Fresh Vegetables.

Earlier in the day, as I was prepping our contestants before they entered the “kitchen,” Darla asked me a question. She said, “Are you saying it was totally random, two girls against six guys?”

“It isn’t two girls and six guys,” I responded. “It’s a team of two women against a team of two men, a team of two men and a team of two men.” And then, to try to lighten the mood, I added, “And my money’s on you,” pointing at Darla and Melissa.

Well, it turns out I was prescient, for it was indeed the ladies who earned the nod from our judges. They received a plaque, free registration to MenuDirections 2015 and an invitation to be judges at next year’s event. Not bad pay for 75 minutes’ work.

But really, our hats are off to all four teams, who demonstrated skill and creativity under fire while gaining 75 minutes of fame, and who undoubtedly took back more than a few ideas for their operations—which is why they came to MenuDirections in the first place.

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources