The chefs who attended FoodService Director’s third annual Culinary Council Chefs’ Summit spent an afternoon inside the kitchen at the University of Michigan’s South Quad coming up with new recipes using products from the event sponsors: J.R. Simplot, Potatoes USA, United Sorghum Checkoff and Hormel.
Click below to see some of the recipes from the afternoon.
Photograph by Glenn Kujansuu
Go global with this Mediterranean salad, which uses oranges and serrano pepper for a mix of spicy and sweet.
Photograph by FSD staff
Sorghum is used in place of traditional arborio rice for this take on risotto. The dish is topped with basil to add a hint of freshness.
Photograph by Glenn Kujansuu
Lebanese meatball with fire-roasted tomato sauce
This gluten-free and plant-based dish comes together quickly for an easy appetizer or side.
Photograph by Glenn Kujansuu
Gluten-free diners can still enjoy fried chicken with this recipe, which swaps out traditional breadcrumbs for dehydrated potato flakes.