On February 22, Culinary Services Corporate Chef Kurt Kwiatkowski and The Gallery at Snyder/Phillips Executive Chef Eric Batten competed in the American Culinary Federation (ACF)-certified Winter Culinary Salon at Dorsey Culinary Academy in Pontiac, Mich. The chefs earned an ACF silver medal and placed first in their category.
Chefs Kwiatkowski and Batten competed in the F2 category—a two-chef team tasked to prepare a menu with a mystery basket of foods. The chefs were given 30 minutes to look at the ingredients—beef suet, beef liver, pork shoulder, saddle of lamb, Dover sole, eggplant, rice, pearl onions and cippolini onions—and plan a four-course menu. Each of the items had to be used at least once in one of the courses. They had 2.5 hours to prepare and cook the food, then an additional 45 minutes to plate eight plates for four different courses.
The menu Chefs Kwiatkowski and Batten prepared was:
Pho broth with lime zest
Crostini, smoked pork butter, shredded pork, oven-roasted tomato, frisee, roasted garlic aioli
Poached Dover Sole
Rice, bruschetta and white wine broth
Porcini Mushroom-Dusted Center-Cut Lamb
Red wine reduction sauce, roasted root vegetables
Congratulations Chefs Kwiatkowski and Batten!
By Gina Keilen, Culinary Services Registered Dietitian
March is National Nutrition Month! MSU and Culinary Services want to help you eat right and nutritionally. Take a look at the food tips calendar of for a healthful reminder for each day. Oh, and don’t forget, March 12 is National Registered Dietitian’s Day, so don’t forget about your favorite dietitian!
To view the calendar, click on the image below.
By Peggy Crum, RD, Health4U Nutritionist
If you think there’s something fishy about canned tuna, you’re right. On the surface, it seems simple enough—fish in a can. But descriptions on the label could make your head swim: chunk light, solid white, in oil, in water, no drain, select, prime, gourmet, in the can, in the pouch—how do you choose?
The two main categories—white and light—are based on species. Only albacore tuna can be labeled white. All other tuna, usually yellowfin, skipjack and tongol, are labeled light tuna. Consider these factors when deciding whether to buy white or light:
Safety. Tuna are high on the food chain and are often harvested when they are older and bigger accumulating chemicals such as mercury as they grow. You can safely eat canned tuna several times per month according to the Eat 8! guidelines. Skipjack and tongol are lowest in mercury content. Albacore has the highest mercury content, on average twice as much as light tuna.
Fish oil. Canned tuna varies widely in omega-3 fatty acid content. While albacore is higher in omega-3s than other tuna, the canning method makes the bigger difference. The main three tuna brands cook the fish before placing it in cans, which results in the loss of most of the oils. The oils are collected and sold to make fish oil supplements. A newer method of packing raw tuna in cans and then cooking it only once when the cans are heat processed is being used by some smaller fish canneries. This method results in moist tuna that is much higher in omega-3s.
Quality. Canned tuna is nothing like fresh, but it doesn’t have to be tasteless and dry. Carefully conducted taste tests by the Health4U staff and Cook’s Illustrated chose brands that raw-pack the tuna. These brands are labeled “hand-packed” and list tuna as the only ingredient.
You may already have a favorite canned tuna. If not, give our winners a try.
Join Culinary Services Corporate Chef Kurt Kwiatkowski from 12:10 - 12:50 p.m. on Wednesday, February 26, at the Demonstration Kitchen in Brody Square as he demonstrates a tuna taco recipe during the Health4U Recipe for Health program. Try the tuna taco for lunch at Cayenne's in Brody Square, the Fire and Ice venue at Riverwalk Market at Owen Hall and at Latitudes at The Gallery at Snyder/Phillips!
Students enrolled in the HNF 445 Foodservice Management Experience course at MSU are hosting three champion-themed events in dining halls across campus on Tuesday, February 25.
Join Yakeley Dining Hall and HNF 445 students for a Breakfast of Champions to celebrate the MSU Rose Bowl win. And what is a championship breakfast without Sparty? Our favorite mascot will enjoy breakfast at Yakeley at 9 a.m. The breakfast menu includes:
- Grand Daddy of Them All Omelet
- Eggs, ham, goat cheese, roasted red peppers, and fresh avocado salsa on top
- Big Ten Breakfast Pizza
- Scrambled eggs, bacon, green peppers, diced potatoes, sausage gravy, fresh herbs, mozzarella and cheddar cheese
- Salmon Type of Way Sandwich
- Smoked salmon, fried egg, cream cheese on a bagel bun
- Rose Bowl Red Parfait
- Strawberry yogurt, fresh berries, granola
- California Fruit Crepes
- Crepes, sweet cream cheese, fresh fruit, assorted sauces
- Cheese-stuffed Sausage
- Stuffed cheddar sausage
- Touchdown Smoothie
- Strawberries, apples, yogurt, orange juice
- Sweet Victory Hash Browns
- Sweet potato hash with fresh herbs and brown sugar
- Eat ‘Em Up Oatmeal
- Baked oatmeal, topped with almonds and fresh berries
- MSU Bakers Rose Bowl Themed Cake
- Assorted Donuts and Scones
For lunch, join Holmes Dining Hall and HNF 445 students for From Shaw Lane to Sochi – A Culinary World Expedition, celebrating the recent 2014 Winter Olympics. The lunch menu includes:
- Italian Wedding Soup – Italy
- Cream of Asparagus Soup – Switzerland
- Cedar-planked Citrus Cured Salmon – Scandanavia
- Rye and Sourdough Toast Points
- Diced Red Onion, Capers, Horseradish Sauce, Diced Egg, Dill Havarti Cheese (served in an Olympic ring ice sculpture)
- Kung Pao Chicken with Fried Rice – China
- Bratwurst and Sauerkraut – Germany
- Beef Stroganoff – Russia
- Spaetzle – Austria
- Roasted Vegetable Paella – Spain
- Fish and Chips – Great Britain/United Kingdom
- Roasted Cauliflower – India
- Bacon Cheeseburger Pizza – USA
- Made-to-order Crepes with Berry Compote and Pastry Cream – France
- Molasses Cookies – Canada
- Tres Leches – Mexico
- Apple Pie with MSU Dairy Vanilla Ice Cream – USA
- Snow Cones
From 5 – 8 p.m., enjoy the HNF 445 Rosebowl Tailgate Dinner at The Gallery at Snyder/Phillips. The event will feature lawn games, a Sparty appearance from 5:30 - 6:30 p.m. and the following menu:
- Root Beer Floats
- Dairy Store Ice Cream
- Rose Cupcakes
- MSU Bakers Sugar Cookies
- Brimstone Grille
- Chicken Wings
- Meat on a Stick (Beef Tenderloin)
- Jalapeno Poppers
- Buffalo Chicken Pizza
- Build Your Own Sub
- Maidrite Sandwiches
- Spartan Ultimate Tailgate Brat (Cherry Pork)
- Smokehouse Pulled Pork Sandwiches
- New Traditions
- Chili Bar - Beef, White Chicken, Vegetarian
- The Berg
- Walking Tacos
- Chili Frito Pie
By Gina Keilen, Culinary Services Registered Dietitian
It didn’t take too long after January 1 for the heart-shaped, chocolate-filled boxes to start showing up in stores. If your New Year’s resolution of getting healthier and maybe dropping a few pounds is still going strong, 1) way to go! and 2) that doesn’t mean you need to fear these goodies and avoid celebration. If you aren’t into celebrating the “Hallmark holiday,” you can at least use the time of the year as an excuse to eat the candy … maybe, more specifically, the dark chocolate candy.
For years, chocolate has received a bit of a bad rap. That is, until recently: Dark chocolate has emerged with its positive health benefits. The darker the chocolate it is, the more flavonoids and cocoa it contains. The fancy words aren’t as important as their functions. Both flavonoids and the cocoa in dark chocolate act as antioxidants, help support heart functions and lower blood pressure by helping increase blood flow in your body. Research links dark chocolate to decreasing bad cholesterol, improving moods, enhancing thinking and memory, and less stress. You may be hesitant to wash it down with a glass of milk though … the milk binds to the chocolate’s antioxidants and makes them unavailable (partly why darker chocolate is better from a health standpoint than milk chocolate).
While dark chocolate does get praised for these benefits, it is only helpful to your health when it’s eaten in moderation. There’s still going to be the sugars and fats that can be overdone to negate all these good things. That being said, dark chocolate may be somewhat easier to add to your diet plan without easily packing on the pounds because of how savory it is. It’s much more filling and satisfying, so it doesn’t take nearly as much to satisfy your cravings.
Moving down the chocolate scale to milk or white chocolate, these contain little to no flavonoids or cocoa so they may not tote the positives as their counterpart. But, if dark chocolate isn’t your thing, other options could be bite-sized candy bars that give instant portion control. If you pop them into the freezer, not only will be out of sight, but in a frozen state, they will last longer. You can savor them more instead of realizing you just ate four before their wrappers had time to fall to the floor. Or you can take a different approach for that sweet ending and go light and refreshing … chocolate covered strawberries. Easy, delicious and gourmet-esque to add that touch of impressiveness at the end of your meal.
So go ahead and ‘indulge’ a little. Buy yourself or someone else that heart-shaped box—it’s a sweet way to tell someone you care about them, and their health and heart!