UMass Dining took gold for the fourth year in a row at the 20th annual Taste of the World Chef Culinary Conference hosted at UMass Amherst. Chefs Anthony Jung, Robert Bankert, Taylor Whitmore and Pastry Chef Simon Stevenson competed against sixteen other culinary teams from across the United States and Canada. The competition was sanctioned by the American Culinary Federation and featured some of the top culinarians in College and University Dining. Schools such as Harvard University, UConn, Penn State, The University of British Columbia (UBC) and the University of Saskatchewan utilized local chicken and produce as well as Alaskan Cod. UMasss display plates included: Alaskan Cod Crusted with Herb Mousse w/ Shrimp Stuffed Zucchini Blossoms, Fennel Salad & Blood Orange Beurre. Wild Mushroom Stuffed Chicken, & Chicken Rillettes w/ Chive Potato Snap Peas & Glazed Ginger Carrots. Nut Crusted Tarte Tatin w/ Blueberry, Pomegranate Reduction, & Crème Fraiche
Posted on: Mon, 23 Jun 2014 14:28:48 +0000
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