April 26, 2017
By Team Trilogy
At Trilogy, we take food seriously. Ask any member of our Dining Services Team. These men and women have a passion for creating meals that make our residents’ mouths water. Whether they’re recreating your grandma’s famous meatloaf (she gave us the recipe, we promise) putting the finishing touches on a dessert that’s worth every calorie, or crafting a salad that doesn’t leave you disappointed, they’re driven, detail-oriented, and a little bit crazy. In a good way!
The Trilogy Culinary Olympics is an opportunity for our chefs to pull on their gloves and pull out all the stops. We usually don’t brag, but the dishes created at this year’s competition may be some of the best we’ve ever seen! With so many talented chefs, how did we decide which dishes were worthy of the Bronze, the Silver, and the Gold? Tasting. Lots and lots of tasting –and we’re not complaining!
Before the final competition in Columbus, OH, chefs from Trilogy’s 100 health campuses across Kentucky, Indiana, Ohio and Michigan pitted their culinary skills against one another in ten preliminary divisional competitions. A panel of volunteer judges comprised of both residents and community members scored dishes based on presentation, portion control, nutritional value, and application of fresh, seasonal ingredients. One team from each of Trilogy’s ten divisions was present for the final gastronomic gauntlet that took place at The Greater Ohio Convention Center for Trilogy’s Spring Meeting.
Adrenaline was running high as the final teams prepared their three-course meals. In the end, three emerged victorious! Winners were presented with their awards during Trilogy’s Awards Dinner Wednesday evening at the Hyatt Regency Hotel.
Culinary Olympics Bronze Award Winner – The Willows at Howell
Chef Darren Wendell and Team
Appetizer: Roasted eggplant and garlic soup with red pepper coulis and garlic cracklings
Entrée: Roasted beef wellington with caramelized baby carrots, pearl onions, and beet mashed potatoes with a demi-glace, garnished with microgreens and onion
Dessert: Apple spring roll with eggnog crème anglaise, garnished with caramelized Granny Smith apples and fresh strawberries
Culinary Olympics Silver Award Winner – The Heritage
Chef Matt Pneuman and Team
Appetizer: Reuben eggroll; a tribute to Trilogy’s former Vice President of Dining Services, Chef Bob Greene
Entrée: Lamb chop wellington with a balsamic demi-glace, roasted fingerling potatoes, and caramelized balsamic root vegetables
Dessert: Kahlua tamale with raspberry coulis
Culinary Olympics Gold Award Winner – Glen Oaks Health Campus
Chef Austin Smith and Team
Appetizer: Mixed potato gnocchi in a brown butter balsamic sauce with crispy pancetta
Entrée: Braised beef ribs over creamy polenta with roasted cipolline (how they spelled on the menu) onions and sautéed broccoli rabe
Dessert: Nougatine cannoli with vanilla mousse
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