“Top Chef: Bastyr” Serves Up Fun, and Funds, at Annual Competition

Students prepare their winning dish for Top Chef Bastyr

More than 200 people filled the Bastyr University Dining Commons to watch, cheer and sample the dishes that seven teams created as they battled it out for the title of “Top Chef: Bastyr 2015.”

Like the popular TV show of the same name, "Top Chef: Bastyr" gives the teams a timed challenge to develop their best dishes by using only the ingredients they are provided. This year, each team was allowed to pick one of seven vegetables and one of seven proteins before retreating to the University’s nutrition kitchen and getting busy chopping, dicing and cooking.

The crowd waited patiently — and hungrily — while the six student teams and one faculty team prepared their masterpieces for both the judges as well as audience members.

When the plates were cleaned and stomachs were full, it was the “Home Grown Roots” team who took home this year’s crown, winning the friendly competition with a dish called Kale Three Ways with Chinese Braised Pork Belly.  

The crowd selected “The Heart Beets” team as the People’s Choice Award Winner: Their dish was Spiced Beef Kibbeh and Beet Red Potato Nest with Chlorophyll-Mint Tzatziki and Pickled Vegetables.

While the atmosphere at the event was lighthearted, the guests were also there for a serious cause – to raise money for hungry teens living on the streets. All of the record-breaking proceeds from the event will benefit Teen Feed, an organization that serves Seattle's homeless youth, with help from the Bastyr University Student Nutrition Association.

“There is no need for homeless youth to go hungry,” said student event organizer Emily Haymond. “The Bastyr community demonstrated their commitment and support at this event, allowing us to continue to bring the Bastyr mission and vision to those who would otherwise not have access to it.”

Congratulations to the winners and all of the participants, who had fun while raising funds for a good cause.



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