ACF Competition Results

Team 1- Bronze

Joseph Buttons-  B.A.S.C

Tricia Miller- B.A.S.C

Sean Foley- B.A.S.C

Kurt Leumann-  The University of Western Ontario

Display Plates

Seafood Stew w/Mussels, Scallops and Seared Snapper in Saffron Broth

Chilled Fresh Pasta Salad

Tuscan Pork Chop

Buffet Table

Almond Panna Cotta Roulade

Team 2- Gold

Ian Miller- Delaware North

Pat Kilduff-  Delaware North

Paul Hartz- Delaware North

Kevin Doherty- Delaware North

Display Plates

Apple Butternut Squash Soup w/Crispy Pear & Duck

Composed Summer Salad

Crispy Skin Snapper w/ Seafood Sausage & Potato Gnocchi

Buffet Table

Cornmeal Crusted Pork Loin w/ Corn & Leek Pudding and Ratatouille

Team 3- Bronze

Leroy Howard- Davidson College

Mark Lewis-  Davidson College

Craig Mombert- Davidson College

Frankie White- Davidson College

Display Plates

Seafood Trio with Plantains and Lemon Sabayon

Mixed Greens with Strawberry, Goat Cheese and Almonds with a Blackberry Vinaigrette and Pancetta

Breast of Duck with a Wild Mushroom Sauce

Buffet Table

Pan Seared Bone-In Pork Loin Chop with an Apple Pear Compote and Sautéed Green Beans

Team 4 - Gold

Martin Breslin- Harvard University

Ted Smith- Harvard University

Matt Pierce- Harvard University

Brian Corcoran- Harvard University

Display Plates

Seafood Chowder

Seared Strawberries, Goat Cheese & Toasted Almonds

Pan Roasted Duck Breast w/Beets, Green Beans & Turned Potato & Port Wine Sauce

Buffet Table

Stuffed Pork Medallions, Crispy Eggplant & Dijon Mustard Cream Sauce

Team 5 - Bronze

Dale Courtitright- Rochester Institute of Technology

Adam Soucy- Rochester Institute of Technology

Tom Savidge- Rochester Institute of Technology

Herlan Manurung- Rochester Institute of Technology

Display Plates

Asian Seafood Soup

Skewered Seared Duck and Pear on a Chard-Green Salad with Strawberry Vinaigrette

Peanut Crusted Red Snapper with Eggplant Fried  Rice

Buffet Table

Apple-Pear Glazed Pork Chops

Team 6 - Bronze

Robert Coleman- Skidmore College

Jim Rose- Skidmore College

Eric Des Rosiers- Skidmore College

Paul Hill- Skidmore College

Display Plates

Fruits di Mare

Chilled Beet Salad with Gorgonzola, Strawberry Orange Vinaigrette

Stuffed Pork Loin with a Porcini Mushroom Fairce Pear Apple Chutney, Plantain Hash

Buffet Table

Pepper Crusted Duck Breast, Jus Lie with Tuscan White Bean & Eggplant

Team 7 - Silver

Piyush Sahay- University of British Columbia

Tracy Waritsky- NAIT

Mark Davis- Penn State University

Paul Motter- Penn State Harrisburg

Display Plates

Seafood Soup

Pan Grilled Pork Chops

Apple Pear Tart Tartin

Buffet Table

Pan Roasted Duck Brea

Team 8 - Silver

Derek Carlson- University of Connecticut

Lisa Charbonneau- University of Connecticut

Angela Clarke- University of Connecticut

Dorothy Hamerstrom- University of Connecticut

Display Plates

Cioppino Served with Crostini with Eggplant Spread

Pan Seared Duck Breast w/Honey Red Wine Sauce, Golden Beet Risotto, and Wilted Baby Spinach, Pear Chutney

Chocolate-Almond Plantain Bone w/Strawberry Sauce

Buffet Table

Jager Schnitzel w/Apple Dijon Sauce, Parsnip Puree & Green Beans Polonaise

Team 9 - Bronze

Mike Betts- University of Kentucky

Jarrod Figgs- University of Kentucky

Mark Henson- University of Kentucky

Scott Kohn- University of Kentucky

Display Plates

Seafood Gallet

Pan Seared Duck Breast w/Saffron Jus Lie

Napoleon of Poached Apples & Pears

Buffet Table

Medallions of Pork

Team 10 - Bronze

Scott Cooper- Florida Institute of Technology

Cynthia Tony- Florida Institute of Technology

John Skoviera- Florida Institute of Technology

Greg Gefroh- University of North Dakota

Display Plates

Jamaican Fish Chowder

Fresh Floridian Salad w/ Curried Eggplant Dressing

Jerk Pork w/Honey Lime Glaze

Buffet Table

Fruit Cobbler w/Island Spices & Plant City Strawberry Sauce

Team 11 - Bronze

Jonna Anne- Geneseo

Stephen Canary- Geneseo

Kevin Nichols- North Carolina State University

Doug Mattice- St. Lawrence University

Display Plates

Scallop and Mussel Bisque

Seared Duck Salad with Fruit Chutney

Spiced Rub Snapper

Buffet Table

Walnut Cranberry Stuffed Crusted Pork

Team 12 - Bronze

Julio Armenta- San Diego State University

Mickey Gonzalez- San Diego State University

Marvin Giles- San Diego State University

Justin Mead- San Diego State University

Display Plates

California Artichoke Caprese

Mussel Saffron Soup

Apple & Pear Stuffed Duck Leg w/Root Vegetable Gratinee

Buffet Table

Snapper Wrapped Scallops w/Boulabase Broth and Risotto Cake

Team 13 - Bronze

Charles Caramihalis- University of New Hampshire

Ralph Coughenour- University of New Hampshire

Katherine Dolan- University of New Hampshire

Roger Lanctot- University of New Hampshire

Display Plates

Trio of Seafood

Pork with Mushrooms & Pan Sauce Quinoa Risotto & Medley of Vegetable

Dessert Sampler

Buffet Table

Seared Duck Breast with Sautéed Apples and Pears

Team 14 - Bronze

Calvin Miller- Penn State University

Michelle Graham- Penn State University

Dedra Reitz- Penn State University

Paul Nicolini- Penn State University

Display Plates

Seafood Sampler

Spinach and Fresh Fruit

Pan Seared Duck

Buffet Table

Pork Loin w/Demi Glace

Team 15 - Gold

Christine DePault- University of Massachusetts, Amherst

Chi Cuong Huynh- University of Massachusetts, Amherst

Tony Jung- University of Massachusetts, Amherst

Simon Stevenson- University of Massachusetts, Amherst

Display Plates

Mushroom Crusted Red Snapper w/Mussels and Scallops

Pan Seared Duck Breast w/Cranberry Pear Compote Potato Confit, Glazed Beets and Green Bean Almondine

Trio of Fruits w/Almond Cookie and Strawberry Coulis

Buffet Table

Tuscan Style Pork Chops w/Orzo Pilaf