Attracting and keeping culinary pros is one of the top challenges for restaurant owners, school nutrition directors and other foodservice operators. But being involved in the ProStart program gives participating […]
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2016 Culinary Clash | BJ’s Restaurant & Brewhouse
Menu: Team BJ’s created a pan seared chicken breast in an apple juice and Cherry Coke glaze served with Sprite peeled root vegetables on a bed of smashed potatoes. Awards: […]
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2016 Culinary Clash | Yard House
Menu: Team YH created a Nashville style Coca-Cola hot chicken, with a sweet potato corn griddle cake. Awards: Foster Farms Ingredient Award, Coca-Cola Champ,
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2016 Culinary Clash | Specialty Restaurants
Menu: Team SRC cooked up a Moroccan spiced chicken paillard alongside Cherry Coke braised peaches and figs with an arugula garnish. Awards: Ecolab Champ, People’s Choice Award.
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2016 Culinary Clash | Urban Plates
Menu: Team UP developed a twist on the traditional coq au vin with a “Coke”-au-vin. The dish came with roasted organic vegetables and braised lollipop kale. Award: KitchenAid Commercial Equipment Award, safeTstep […]
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2016 Culinary Clash | Broderick Roadhouse
Menu: Named the “Johnny Cash Chicken Burger – Ring of Fire”, Team BR developed a hand ground chicken breast and thigh slider with sweet hot pickled peppers and kale, shark cheddar […]
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Culinary Clash | Black Bear Diner
Menu: Named the “Walkin’ the Dog” Team BBD served up handcrafted sausage made with Foster Farms Chicken thighs and Cherry Coke served on a soft roll with scrambled eggs, cheddar […]
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Culinary Clash | Hard Rock Cafe
Menu: Team HRC prepared Cherry Coke BBQ chicken skewers with sautéed vegetables, served with fresh naan bread and an Odwalla Lime chimichurri jalapeno veggie slaw. Award: KitchenAid Commercial Equipment Award.
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2016 Culinary Clash | Chart House
Menu: Team Chart House created a grilled chicken paillard with prosciutto, blue cheese and arugula served with a bourbon Cherry Coke gastrique. Award: Teamwork Champ.
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2016 Culinary Clash | Real Mex Restaurant
Menu: Team RM created a pollito (chicken pibil) prepared in an authentic Yucatan style, cooked and served in a banana leaf. The chicken breast was marinated in an Odwalla Lime […]
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