Chef Laura Strunk CEC, competed in the National Association for College and University Food Services (NACUFS) Midwest Regional culinary competition in French Lick, Indiana on March 3, 2012, where she out shined eight of her Midwest peers finishing first and achieving a Gold Medal by American Culinary Federation standards. In total, four certificates, three Bronze Medals, one Silver Medal, and one Gold Medal were awarded.
Chef Laura prepared:
Citrus Cured Sautéed Flounder
topped with a Panko Fennel Crusted Oyster and Citrus Pearls
served on a bed of Black Barley Pilaf with Pan Caramelized Rutabaga and Carrots, Zucchini Coulis, and Vanilla Bean Beurre Blanc
Laura will represent the Midwest Region at the national competition in Boston this July.