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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources