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Sodexo's Recipes for a Better Tomorrow Culinary Competition was held at the venerable James Beard House this year and each of the finalists can be proud of the sustainably prepared cuisine cooked in the kitchen of the James Beard House, where the best chefs in America create fundraising dinners on a daily basis. The competition looked at taste, presentation, and support of Sodexo's goals for the environment, local communities and health & wellness

 

Sodexo Chef Jason Murchison of Napa Valley Unified Schools was named winner with his "Chocolate Espresso Braised Pork over Jasmine Rice with Grilled Sweet Corn & Avocado Salad." Chef Murchison competed against four other Sodexo chefs including

 

Chef Joshua Chandler, Shenandoah Valley Westminster

Cider Glazed Pork Loin with White Sweet Potato and Carrot Swirl Puree

 

Chef Andrew Cox, Harvard Kennedy School

All Natural Vermont Roast Turkey with Organic Quinoa Pilaf and Citrus

 

Executive Chef Leanne English, University of New Brunswick

Ginger Salmon with Citrus Coriander Maple Glaze, Roasted Fingerling Potatoes and Sautéed Fiddleheads

 

Chef Jesse Kraft, St. Barnabas Medical Center

Pan Seared Cod Filet with Beet Vinaigrette and Pumpkin Quinoa Risotto

 

Videos from each of the chefs are available at www.youtube.com/user/SodexoCSR

 

For more information about Sodexo's Better Tomorrow Plan, visit www.sodexoUSA.com and click the link for Corporate Citizenship.

 

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Taken on May 18, 2011