Recipe Competition

Appetizers/Salad

1st - Bibek Lama - Chicken Dim Sum
2nd - Michelle Abele - Plaintain Trio
3rd - Brian Gray - Oxtail Mac & Cheese Bites

Entrees

1st - Sabrina Bailey - Sage Butter Scallops w/Maple Sweet Potatoes and Pancetta Brussels
2nd - Kathy Halgren - Roast Leg of Lamb w/Fennel Slaw and Smashed UConn Potatoes
3rd - Lulu Hernandez - Chicken with Green Mole

Dessert

1st - Kathy Halgren - Buckwheat Chocolate Chip Cookie with Oolong Tea
2nd - Alexis Saucier - Blood Orange Tart
3rd - Angel Concepcion - Coconut Cheese Flan

Boiling Point Competition 

Mystery Basket Ingredients - each team received 2 Kan Kan Chops from Sysco as their protein
They were then randomly assigned a specific ingredient from 4 additional tables from some of our suppliers (Sardilli, Patriot Sales, European Imports, & Map Foodservice)
Each team was able to pick up additional basic ingredients from the pantry on site.

1st Place - Team 6/McMahon Dining Hall
Daniel Malinak, Geraldo White, Brendan Jones

Randomly Assigned Ingredients

• Sardilli - Honey Nut Squash (Woodbury Farm CT)
• Patriot Sales - Apple Brown Sugar Sorghum
• European Imports - Vegetable Chips
• Map Foodservice - Westminster Mini Saltines

Final Dishes

• Saltine Breaded Pork Bolognese with Arugula Salad
• Sorghum Arancini Ball with Spicy Marinara
• Korean Pork slider with Asian Slaw

2nd Place - Team 8/Connecticut Dining Hall
Dan Lapolla, Lolita Lewis, & Judithand Woodworth

Randomly Assigned Ingredients

• Sardilli - Cranberries (Killingworth CT)
• Patriot Sales - Porcini Mushroom Farro
• European Imports - Lavender Syrup
• Map Foodservice - Creamy Hot Chocolate Packets

Final Dishes

• Mini Pork Empanadas topped with Bahn Mi
• Sabayon with Cranberries and Lavender Syrup
• Porcini Farro Cake with Cocoa Chili Crisp

3rd Place - Team 10/North
Justin Goloski, Jen Goloski, & Anthony Pelzer

Randomly Assigned Ingredients

• Sardilli - Mushroom Mix- (Royal Trumpet, Oyster, Beech, Shitake)-RI
• Patriot Sales - Taco Flavored Quinoa
• European Imports - Chili Crisp
• Map Foodservice - Texas Pete Hot Sauce

Final Dishes

• Open Faced Stuffed Poblano with Taco Quinoa
• Pork Crostini with a crème’
• Peanut butter and Fig Jelly Oatmeal Parfait
• Mushroom and Cinnamon Hot Chocolate

2024 Boiling Point Competition 

First Place: Team Catering - Alexis Saucier, Amanda Flynn, Deborah Smith
Tapas 1: Octopus Salad - celery, aloe, pomegranate w/chili lime vinaigrette)
Tapas 2: Fried Pie Crust Octopus - served over herbed couscous w/pickled melon & pomegranate
Tapas 3: Dessert Ravioli - filled with fruit of the forest pie, cream cheese & caramel cheese w/lemon, pomegranate cheese glaze

Second Place: Team McMahon - Dan Malinak, Michelle Abele, Nick Otka
Tapas 1: Seared Octopus Asian Slaw
Tapas 2: Caramel Farrotto
Tapas 3: Stuffing Croquette - fruit of the forest pie & aloe

Third Place: Team Union Street Market - Curtis Bangs, Mariangelis Ramos-Soto, Jasmine Zamot
Tapas 1: Pomegranate Aloe Smoothie
Tapas 2: Ensalada de Pulpo
Tapas 3: Mini Fruit of the Forest Crepe w/Caramel Cheese

Boiling Point Mystery Basket of Ingredients: Octopus, Pomegranate, Caramel Cheese, Aloe, Fruit of the Forest Pie, Chili Crisp

2024 Recipe Competition Winners

Appetizer/Salad

1. Keith Gilbert - Honey Lemon Roasted Carrot & Cauliflower Salad
2. Brian Gray - Jamaican Oxtail w/Fried Dumplings
3. Robert D'Andrea - Over the Top Mac & Cheese

Entrees

1. Lucinda Simms - Uncle Joe's Cow Foot Stew
2. Kathy Halgren - Braised Lamb Shoulder
3. Shaunda Baker - Pork Shoulder w/Johnnies Yams and Mac & Cheese

Dessert

1. Lulu Hernandez - Mango Cheesecake
2. Kathy Halgren - Hokey Pokey Ice Cream
3. Deborah Smith - Cherry Mumbles

2023 Boiling Point Competition Winners

1. Team North - Edgar Alzate, Alisha Young, & Anthony Pelzer
   Northern Floridian Conch, Wild Mushroom Tapenade, & Pork Belly Bites
2. Team McMahon - Dan Malinak, Gary Ellis, & Jen Goloski
   Creamy Wild Mushroom Pasta, CBT (Candy Bacon Tomato), & New Orleans Conch Fritter
3. Team Putnam - Matthew Nichols, Iliana Benitez, & Loisann Sisson
   Conch Risotto, Red Hot Tortellini w/Pork & Wild Mushrooms, & Eggnog Ricotta w/Pomelo
   Honorable Mention - Best Dessert - Team Catering - Alexis Saucier, Jon Carr, & Amanda Flynn
   Banana Cinnamon Citrus Sphere

Boiling Point Mystery Basket of Ingredients: Red Hots candy, Pomelo, Rice Krispies, Mushrooms, Pork Belly, & Conch

2023 Recipe Competition Winners

Appetizer/Entree

2022

No event was held in 2022.

2021

Due to COVID, the event was not open to the public and was modified to just the Boiling Point competition. On Nov. 17 & 18th each team had a designated time to come to the Dining Services Innovation Lab and cook their dishes.

Boiling Point Competition Winners

1. Catering Team (Amanda Flynn, Jeremy Quintana, Kathy Halgren)
   Orange espresso lamb chop with fall-inspired fresh celery root slaw, cheesy bacon mashed, and home-style honey sriracha baked lentils and pork
2. Bistro Restaurant Team (Sean Hawkins, John Coutant, Joyce Essary)
   Smoked lamb and lentil carbonara/Sausage spring rolls with mandarin coconut dipping sauce
3. Gelfenbien Team (Donna Johnston, Lucinda Simms, Curtis Bangs)
   Pistachio-crusted lamb chops with coffee balsamic reduction/wine poached pear/Caribbean jasmine rice/lentil stuffed zucchini w/celery root

Boiling Point Mystery Basket of Ingredients: lamb chops, a Jimmy Dean biscuit sausage egg and cheese sandwich, lentils, mandarin oranges, celery root, and cold brew coffee concentrate

2020

Recipe Contest & Boiling Point Winners

Boiling Point Mystery Basket of Ingredients: frog legs, porcini mushroom powder, pistachios, cornbread, chia-raspberry jam, French meat pie, oat milk

Boiling Point Team Dishes