The 2010 Midwest Regional NACUFS Conference Culinary Challenge, held at the University of Akron, earlier this spring, featured some creative chefs who brought their best dishes to the table. Eric Moe of Northern Michigan University (at left) won the Gold Medal and will go on to compete in the national competition at the NACUFS national conference in July. Moe's entry was Venison Stew, featuring cauliflower puree surrounded by Yukon Gold potato tournee (a many-sided, oblong cut used for ...

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