Top Chef Bastyr Raises $3,500 for Teen Feed

Winning Top Chef 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.



Photo of  Katherine Ratliff and Liz Sullivan

Washington State Academy of Nutrition and Dietetics Awards 2 Bastyr Students

Liz Sullivan and Katherine Ratliff have been recognized as Outstanding Students for 2016 for demonstrating exceptional academic excellence and leadership in Bastyr University’s dietetics program.

A Delicious Way of Doing Good Business

Bastyr University hosts over 250 sustainable food leaders at the 2016 Farmer-Fisher-Chef Connection, a major industry event for Washington state.
Chinese New Year lions in hallway

Bastyr University Rings in the 2016 Lunar New Year

Year of the Monkey kicks off with Lion Dance in Dining Commons
Students prepare their winning dish for Top Chef Bastyr

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

Bastyr students and faculty raised a record $4,500 for homeless youth at the fifth annual cooking competition.

In the Media

Natural Benefits of Eucalyptus

September 8Natural Benefits of Eucalyptus:

Jenn Dazey, ND discusses the natural benefits of eucalyptus on page 24 of the April 2020 edition of Prevention Magazine.

Pacific County Program Manager

March 5Health Department Expands Services, brings new People Aboard:

Stephanie Michael, a registered dietician nutritionist, was hired as the county’s Health Services Program manager, and is on the front lines of the COVID-19 response in Pacific County

February 27Seattle Based Organization Expands Awareness About Naturopathic Medicine: Welcomes Dr. Joe Pizzorno To Board Of Directors:

The Institute of Natural Medicine announces that Dr. Joe Pizzorno has joined their Board of Directors