FoodService Director’s Chef’s Choice Award, which recognizes menu innovation in noncommercial operations, was announced at the publication’s annual MenuDirections conference. The winners were selected by the magazine’s Chefs’ Council, a panel of 50 culinary experts representing every noncommercial segment. The top award went to the Falafel Waffle from Marist College. That recipe, along with the three runners-up, all incorporate on-trend ideas, ingredients and flavors.
Falafel Waffle
Marist Dining Services
Poughkeepsie, N.Y.
The culinary team at Marist College combined two hot trends—falafel and waffles—into the winning recipe. The falafel batter, which combines chickpeas with olive oil, egg and seasonings, is cooked on a waffle iron instead of a deep fryer. The crispy waffle is then topped with traditional falafel add-ons: tahini sauce, lettuce, tomatoes, peppers and onions.
Mai Bowl
Dickinson College
Carlisle, Penn.
This build-your-own bowl nails the customization trend. Student diners can choose from an endless assortment of protein options, including calamari, halibut, chicken, tofu and sausage; add rice or noodles; and mix in a variety of vegetables. Over 30 sauces and garnishes also are offered; the two recipes given in the sauces are among the most popular.
Winner Winner Chicken Dinner
Holmen, Wis.
