Boiling Point Winners

2026 Mystery Protein Ingredient: Rabbit
Additional Ingredients from Supplier Tables (APS Food Brokers, European Imports, Sardilli, Roland, Sysco): Teams got to roll dice at each supplier table. Depending on the number they rolled, teams were either assigned a specific ingredient or could choose from the table.

1st Place: Team 4-Union Street Market

Ingredients: Rabbit / Mustard Seed Caviar /Duck Fat/Sriracha
Dishes Created: Trio Mushroom Chaile / Rabbit Chatmari aka Napali Pizza / Rabbit Chopsey

Bibek Lama
Jeremy Quintana
Merina Prajapati

2nd Place: Team 8-South Dining Hall

Ingredients: Rabbit / Maple Bourbon Bacon / Lions Mane / Yellow Polenta / Brie Spread
Dishes Created: Rabbit Meatball with Brie Polenta/Polenta Crusted Rabbit Nugget Crostini with Bacon Jam/ Lions Mane Steak Taco

Sarah Rose
Alexis Saucier
Angel Hernandez

3rd Place: Team 1-North Dining Hall

Ingredients: Rabbit / Duck fat / Lions Mane / Soy Pearls / Lingonberries
Dishes Created: Rabbit Kabobs / Rabbit Mushroom Toast / Pad Thai

Lourdes (LuLu) Hernandez
Keontae Samuels
Chelsea Hayes

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Recipe Contest Winners

Appetizers/Salad

1st Place: Himalayan Chicken Lasagna Skewer - Bibek Lama
2nd Place: Dinuguan (Filipino Pork Stew) - Kyle Davis
3rd Place: "Escalivada" - Joshua Barber

Entree

1st Place: New York Strip with Vanilla Parsnip Puree, Spicy Broccolini, and Balsamic Gastrique - Dan Malinak
2nd Place: Seared Scallop, Cauliflower Puree, Honey Glazed Carrots, Curried Butter Sauce - Bibek Lama
3rd Place: Picadillo - Alicia Young

Dessert

1st Place: "Thinking of You" Panna Cotta - Alexis Saucier
2nd Place: Tres Leches Cake - Ramiro Merlin Madrigal
3rd Place: Dubai Chocolate Churro Relleno - Curtis Bangs

2025 Culinary Olympics

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 Dining Hall
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

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2024 Culinary Olympics

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

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

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2023 Culinary Olympics

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

Recipe Competition Winners

Appetizer/Entree

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2022 Culinary Olympics

No event was held in 2022.

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2021 Culinary Olympics

Due to COVID, the event was not open to the public and was modified to the Boiling Point competition only. 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, sausag, egg, and cheese sandwich, lentils, mandarin oranges, celery root, and cold brew coffee concentrate

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2020 Culinary Olympics

Recipe Competition Winners

APPETIZERS

1st Place
Won Ton Quartet
Bill McKay

2nd Place
Ceviche Style Shrimp Cocktail
Donna Johnston

3rd Place
Beet and Radish Salad
Alexis Saucier

ENTREES

1st Place
Braised Oxtail Ragu over Blue Cheese Polenta Kyle Davis

2nd Place
Roasted Rack of Lamb with Sweet Potato Orzo Kathy Halgren

3rd Place
Jerk Chicken with Mango Slaw
Lucinda Simms

DESSERTS

1st Place
Ruby and Gold
Alexis Saucier

2nd Place
Going Green Milkshake (CBD Infused mint chocolate chip milkshake) Curtis Bangs

3rd Place
Maple Pecan Baklava with Cranberry Coulis
Sarah Rose

Boiling Point Competition Winners

Mystery Basket of Ingredients:

• Frog Legs
• Porcini Mushroom Powder Pistachios
• Cornbread
• Chia-Raspberry Jam
• French Meat Pie
• Oat Milk

1st Place - Gelfenbien 2 - Charlie String, Amy Gronus, Donna Johnston

Tapas 1 – Pistachio Encrusted Hopping Pops w/Tropical Salsa
Tapas 2 – Canadian Burger on Crostini w/Balsamic Cranberry Reduction
Tapas 3 – Jalapeño Cornbread Bellini

2nd Place - USM - Dan Malinak, Keith Gilbert, Kyle Davis

Tapas 1 – Lollipop Frog Legs w/Raspberry Chia BBQ Carrot Slaw
Tapas 2 – Asian Beef Wonton w/Chili Soy Mixed Greens & Toasted Pumpkin Seed
Tapas 3 – Chili Spiced Cornbread w/Raspberry Chia Whipped Cream & Pistachio Brittle

3rd Place - Whitney 3 - Ann Marie Meres, Lynn Zanlungo, Jennifer Anderson

Tapas 1 – Cornbread Dressing “from the River”
Tapas 2 – Frenchmeat Scotch Egg w/Oatmilk Beurre Blanc
Tapas 3 – Raspberry Chia Zabaglione w/Candied Pistachios

Honorable Mention for Best Plate Overall

Team 4 – Gelfenbien 1 - Curtis Bangs, Gary Ellis, Lucinda Simms - Crepe ala Curtis

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