MISSOULA – Four chefs from the University of Montana proved they can out-cook the competition at the 21st Annual Tastes of the World Chef Culinary Conference hosted by the University of Massachusetts Amherst June 7-12. UM Dining’s culinary team won a silver medal after facing off against 22 other culinary teams from across the United States and Canada.
UM Executive Chef Patrick Browne, Executive Sous Chef Tony Martinez, Chef de Cuisine Nate Jerrell and Pastry Chef Lindsay Marshall were tasked with creating a four-course meal with beef flap steak, Arctic char, chicken, beets, oranges, Yukon gold potatoes, Brussels sprouts, broccoli, mango and red bell peppers.
The UM Dining culinary team created a chicken broth soup with braised chicken thigh and spring vegetables alongside an entree of pan-seared Arctic char on beet and potato risotto, beet green pesto and fried Brussels sprouts. They served it with a platter of grilled flap steak with German potato salad, charred broccoli and a red pepper and mango sauce. For dessert, Marshall created a citrus and brown butter financier pastry with a hazelnut Florentine, strawberry sauce and Chantilly cream.
“We are very proud of our culinary team. Their work reflects highly on our program,” UM Dining Director Mark LoParco said. “Throughout the week our chefs represented UM with pride and distinction. UM Dining continually strives to create innovative recipes that are healthy, sustainable and delicious.”
For more information on the award or UM Dining, call Sam Belanger, UM Dining director of marketing, at 406-243-5089 or email firstname.lastname@example.org.