- Amuse Bouche – “Asian Ahi Tartare”. Ahi tuna in a poke sauce topped with a wasabi guacamole, mango relish, wontons strips and topped with a spicy Sriracha mayo.
- Entrée – “Cokieyaki,” a stir-fry of three different FreshPoint baby beets, carrots, yellow onion, red bell peppers, zucchini, yellow squash mixed with a Coca-Cola based sauce. Topped with seared turkey tenderloin, rice noodles, green onions and drizzled with a Sriracha Coca-Cola sauce.
TEAM: Sal Gutierrez, Bob Salessi (Area VP of Operations) and Andrew Moreno (ProStart student)
AWARDS: Ecolab Champ