However, it was Team Gluten-Free that took home both the Nutritional Superiority Award for creating the healthiest dishes per serving size and the People’s Choice Award for wowing the members of the general public in attendance.
This team’s menu centered around tofu as the star ingredient.
“We used all forms of tofu—noodles, silken, firm—we just wanted to show that with one source of protein you can get so many flavors and textures,” said Christina Son, an undergraduate in the department.
Their menu featured dishes like pickled lotus root, edamame guacamole with flax crackers, tofu, bean curd salad, and tropical sago pudding.
Congratulations to all participants!
Photos courtesy of Ken Castronuovo.
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