Sodexo Chefs Create Inspiring Dishes in Localvore Challenge

The judges panel had no easy task deciding the winning dish at the 3rd Annual Vermont First Localvore Challenge last week.  Hosted by last year’s reigning champs, St. Michael’s College, nine Sodexo Vermont campuses gathered together under the auspices of year-long bragging rights to see who would be the 2017 Localvore Champion: the creator of the best dish featuring Vermont ingredients.
As each campus arrived and unveiled their localvore creation, it was clear that each chef team came to win.  While there was an eventual winner, it’s important that the goals of the Challenge are not lost:

• Empower our chefs to be creative with their use of local ingredients, especially during a time of year that is typically challenging to source local ingredients in Vermont.
• Strengthen partnerships with the local producers we source from, both for the Challenge and for our daily dining operations.
• Create the culture of sharing ideas to incorporate new local ingredients or dishes into our regular menus.
• Raise student awareness about our Vermont First commitment to buy local products and recognition of our chefs’ culinary skills.  A great time for our up-and-coming chefs to demonstrate their prowess in the kitchen!
• A rare opportunity for our campus Chefs and General Managers to gather together and meet students from different campuses.

Prepare to get hungry as you scroll through the pictures of each campus’ entry!

Castleton University’s “Traditional Tonkotsu Ramen” dish, featuring: Misty Knoll Chicken, Vermont Native Pork Belly and Ajitsuke Tamago, Maple Meadow Farm eggs

Champlain College’s “Vermont Country Bacon Carre in a Festive Chocolate with Maple Foam, featuring: Vermont Smoke & Cure Bacon, Sugarman’s Maple Syrup, and Callebaut Chocolate

Lyndon State College’s “Grilled Flank Steak Crostini”, featuring: Harward Farm steak, Deer Run Farm bacon, Vermont Butter and Cheese chevre, Green Mountain Farms cream cheese, Sweet Rowen Farmstead Boursin cheese, Deep Root black radishes, and Sugarman’s maple syrup

Norwich University’s “Harvest Chicken Salad”, featuring: Misty Knoll Chicken Breast, Pete’s Greens and Cold Hollow Apple Cider

Southern Vermont College’s “Rustic Tortellini in a Hearty Vodka Sauce”, featuring: Vermont Fresh, Champlain Valley Farms’ sausage, Misty Knoll Chicken, Thomas Dairy, Full Sun Oils

St. Michael’s College “Vermont Classic TV Dinner”, featuring: Black River Meats Vermont grown beef tenderloin medallion, sweet winter squash, Champlain Apple Glass and Sugarman’s Maple popcorn shooter

University of Vermont’s “Vermont Chicken and Waffles”, featuring: Savory waffle made with Burnt Rock Farm butternut squash and sweet potatoes and King Arthur Flour topped with a layer of sweet cream honey butter from Vermont Food Venture Center honey and Vermont Creamery butter and classic fried chicken from Murray’s Chicken. Finished and drizzled with maple bourbon sauce featuring Proctor Maple Research Center’s maple syrup and Mad River Bourbon

Vermont Tech’s “Native Butternut Squash Gnocchi with Brown Butter and Wilted Greens”, featuring: Pete’s Greens, Maple Meadow Farm, Cabot Creamery, North Hollow Farms bacon

Johnson State College’s “Assorted Eclairs: Spicy Aztec Eclair, Maple Bacon Eclair, and Bismarck Eclair,” featuring: Thomas Dairy heavy cream, Maple Meadow Farm eggs, Lake Champlain chocolates, vermont Smoke & Cure bacon, and Smuggs’ Bourbon

Congratulations to all nine campuses who participated, and an additional congratulations to the 2017 Winner – for the second year in a row, St. Michael’s College!

After St. Michael’s College, the results were:
#2 – Lyndon State College
#3 – Castleton State College
#4 – UVM

For additional coverage of the day, check out the following news stories!

NBC Channel 5: VT Localvore Food Contest Brings the Heat

Burlington Free Press: School Chefs Across Vermont Pull Out Their Best Localvore Chops

My Champlain Valley: St. Michael’s Wins First Place in Localvore Cooking Challenge

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