Slideshow: Faculty and Staff Outcook Students with Wild Mushroom Ravioli

The 9th Annual Doug Pollock Polar Chef Cooking Competition in Thorne Dining Hall pitted a team of seasoned faculty and staff against a team of fresh students. Though the students cooked up two gourmet quail dishes — roasted quail leg and quail wing wrapped in bacon — as well as lemon-glazed and brown sugar-encrusted snapper with a side of sprouts and wild mushrooms, the faculty-staff chefs triumphed, according to judges Kristin Mather, Scott Meiklejohn, Lisa Rendall and Melissa Quinby.

The faculty-staff team whipped up garlic-mashed potatoes, wild mushroom ravioli with cipollini onions, roasted and seared quail with a balsamic reduction, and coleslaw with hand-shaped carrots.

Staff team members included Administrative Assistant Suzanne Mahar, Visiting Assistant Professor of Neuroscience and Psychology Matthew Compolattaro, Assistant Director of Career Planning Sarah Paul, and Postdoctoral Fellow of Classics Cassandra Borges, with help from student Kelsey Berger ’15. The student team included Samantha Copeland ’14, Arhea Marshall ’15, Alex Osha ’14, Nicole Love ’14 and Allison Gerard ’16.

Photos by Brian Jacobel ’14

Comments

  1. Allison Gerard says:

    You have photos of the helper from the student team whose name was not included- I know this because it was me…

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