Three teams won American Culinary Federation (ACF) gold medals during the recent 17th Annual Chef Culinary Conference held at the Amherst campus of the University of Massachusetts. They included the UMass team (Pamela Adams, Tony Jung, Scott Pascal and Shawn Stemp), along with the teams from Harvard University (Martin Breslin, Benjamin Cevelo, Donn Leonard and Arlene Richburg) and Northern Michigan University (Mary Gervasi, Kathy Gischia, Nathan Jennings and Nathan Mileski).
These teams, along with a dozen others representing different college and university dining departments from across the country, were required to write a menu for a three-course meal for four and a buffet platter for 10 after receiving a mystery basket containing whole roasted chicken, whole trout, raw shrimp, bopne-in pork loin, Roma tomatoes, green beans, spinach, fennel, Brussels sprouts, red peppers, apples, pears, strawberries and mozzarella cheese. this team mystery basket competition is the only ACF-sanctioned event of its kind in the U.S.
The gold-winning menus included...
Northern Michigan University—(Display Plates) Charred Tomato Bisque with Olive Oil Poached Chicken-Basil Oil, Spinach Salad with Shrimp, Pears, Mozzarella, Spiced Papitas and Pomegranate Blueberry Vinaigrette, Pan Seared Trout with Sautéed Brussel Sprouts; (Buffet Table) Pan Roasted French Pork Chops with Whole Grain Mustard Vinaigrette, Primavera Barley Pilaf
Harvard University—(Display Plates) Roulade of Trout with Shrimp Mousse, Arugula and Mozzarella with Fresh Strawberries and Citrus Honey Vinaigrette, Pan Roasted Chicken Breast with Potato Galette, Chanterelles and Green Beans; (Buffet Table) Pork Schnitzel with Beet Greens, Beets, Spaetzle and Glazed Pears
University of Massachusetts-Amherst—(Display Plates) Seared Trout & Shrimp with Pear Fennel Slaw Tossed in Citrus Vinaigrette, Spinach & Cheese Stuffed Chicken Breast with Tourne Potatoes, Glazed Beets and Sautéed Green Beans, Strawberry Cheesecake Macaroon with Strawberry Basil Compote; (Buffet Table) Pan Seared Pork Chop with Apple Compote & Sautéed Brussel Sprouts