Friday, May 13, 2016

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The student team "Home Grown Roots Revamped" takes home the title of "Top Chef: Bastyr" at the sixth annual competition for its delectable salmon dish.
Winning Top Chef team 'Homegrown Roots Revamped'
Top Chef winning team, 'Homegrown Roots Revamped'

For the sixth year in a row, teams of Bastyr students and staff took their whole-food education to the kitchen on April 23, 2016, to battle for the title of "Top Chef: Bastyr."

Like the TV show of the same name, "Top Chef: Bastyr" gives the teams an hour to come up with their best dishes by using only what they were provided.

And the prize goes to: "Home Grown Roots Revamped," which also won the fifth annaul competition under the name "Home Grown Roots." The winning team, whose mystery ingredients were Coho salmon and red cabbage, includes students Anna Hsuing, Erica Ojong, Catheryn Eichman, Michelle Kent and Chris Prochaska.

"We prepared our dish using salmon, a staple of the Pacific Northwest and elements of our respective cultures — Japan, China, Indonesia, and the American South," says Ojong. "In light of Bastyr's philosophy on whole foods and sustainability, nothing went to waste as we utilized the whole salmon (skin and meat), red cabbage (juice and whole vegetable), and bean (whole bean and bean soaking liquid). Top Chef was a great opportunity to celebrate and unite our team's diverse cultural roots at Bastyr and the Pacific Northwest, the place we now call home."

Their full menu included:

  • Teriyaki glazed salmon bites (the teriyaki glaze utilized red cabbage juice)
  • Mango-red cabbage slaw
  • Togarashi crispy salmon skin chicharrones (togarashi is a Japanese spice mixture)
  • Miso bean puree
  • Turmeric aquafaba foam (aquafaba is the soaking liquid from beans that can be made into a whipped cream)

"Overall, it was a great experience," says Eichman, also from the winning team. "Even though we all came from different backgrounds, we were able to take flavors that had a special meaning to us and bring it together to compose a tasty and balanced dish. I'll confess that I HATE salmon, but I LOVED this dish!"

In addition to watching Bastyr chefs in action, the 100-plus attendees enjoyed a delicious dinner from the Bastyr Dining Commons, while also bidding on silent auction and raffle prizes to help raise more than $3,500 for Teen Feed, an organization that serves Seattle's homeless youth with help from the Bastyr University Student Nutrition Association.

Salt and Lime also earned recognition as the People's Choice Winner, with delicious and colorful tacos, featuring students Taylor Tompkins, Marisa Mendoza, Indigo Matthewson, Sarah Canul and Leia Parker.