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UMW Hosts “Comic Cuisines” Chefs’ Fare Challenge

omic book heroes and villains delivered light-hearted fun ers were sandwiched
Cand delicious food to students at the University of Mary between thick slices of
Washington (UMW) in Fredericksburg, Va., during the recent deep-fried potatoes in
“Comic Cuisines” Chefs’ Fare competition sponsored by Sodexo. place of buns.
Sodexo chefs from Shenandoah University in Winchester, “Students went
Va., Marymount University in Arlington, Va., and Emory & ‘crazy’ for this burger
Henry College in Emory, Va., competed against UMW’s Sodexo and sent in dozens of
culinary team to see who best represented their comic theme cards asking that it be
in food, costume and decor. Dinner guests were given ballots added to our regular
and their votes determined the winner of the competition. menu,” said Marketing
UMW’s team, led by Chef Robert Beaudry and Chef Mary Manager Rose Benedict.
Williams, won the day with their Gotham City villains and menu. “They also enjoyed the
The more than 800 dining guests enjoyed the Joker and ‘bread’ pudding topped
the Riddler, two of the most famous villains from the iconic with a fresh-fruit com-
1960s “Batman” television series, who were portrayed by UMW pote.”
student Julia Grass and UMW Resident Dining Manager John While UMW’s team took top honors, Executive Chef Stephen
McIntyre. In a nod toward the 21st century “Batman” movies, Winterling of Marymount made a great showing as Deadpool.
Williams played Harley Quinn, He took second place with his chicken chimi-
and numerous masked henchmen changas and chocolate tiramisu shots.
also made an appearance. Emory & Henry College brought in the
UMW’s winning Gotham Black Widow played by Executive Chef Sherry
Grub menu included Knock- Woodward, whose dining web included beef
Out Burgers. Instead of using stroganoff and Russian donuts called ponchikis.
traditional buns the burgers were Shenandoah’s Executive Chef Donnie
wrapped in fresh-baked donuts Hawkins came as the Pie Man and presented
and topped with a sriracha glaze. a Shrimp Frittata pie and a blueberry crème
The UMW team put together brulée.
additional dishes to make sure Sodexo’s marketing teams select new Chefs’
students on restricted or vegan Fare themes each year that are “on trend”
diets weren’t left out. The Vegan and lend themselves to lively and inventive
Grill served up a Poison Ivy presentations. Chefs’ Fare competitions have
Wrap that included mushrooms, rice pilaf, tomatoes and cu- been an annual event for about 10 years in the Virginia campus
cumbers with a garlic spread. Students allergic to milk, eggs, dining accounts overseen by Sodexo’s District Manager Mike
wheat, soy, gluten, nuts and shellfish were offered Asylum Burg- Greenfield, and they are second in popularity only to the yearly
ers at the Simple Servings (allergen-free) station. These burg- Thanksgiving Feasts.

Binghamton Student Wins Epic Adventure

inghamton University student Violeta Arteaga was se- showcase culinary talent.
Blected as one of 15 lucky winners in the Epic Adventure For the promotion, Binghamton University Dining Ser-
National Prize Sweepstakes by dining services partner Sodexo. vices (BUDS) held an Epic Seafood Safari. In addition to
Epic Adventure is a resident dining promotion designed Marine Stewardship Council (MSC)-certified fish, BUDS
to engage students, foster interest in the dining program and featured its new Fresh Fish Wednesday at the Chenango
Room, which includes Red’s Best, a Boston-based
seafood wholesaler, which aggregates catch directly
from more than 1,000 small, independent New England
fishing boats annually.
The BUDS management team personally presented
the prize Arteaga selected, a $575 Cabela’s Paddle
Board Package gift card.
“Arlene, the sweetest Sodexo worker in the CIW
dining hall, handed me a flyer and told me to sign
up for the Epic sweepstakes,” said Arteaga. “I took
her advice and signed up not expecting to win at all.
After completely forgetting I signed up, I opened up
my computer to find an email telling me I am a win-
ner of the sweepstakes. Something that took me less
than 10 minutes to complete, was the best surprise I
had in a long time!”

ON-CAMPUS HOSPITALITY APRIL 2017 | 5