The Bristal at East Northport’s Food Service Team recently took a trip to New Jersey to participate in the 2nd Annual Culinary Scoop held at the Viking Kitchen at Harrah’s Atlantic City during the US Foods Healthcare & Education Symposium. Led by Food Service Director Amanda Ciniglio, Joseph Albert (Assistant Food Service Director) and Susan Murphy (Dining Room Manager) combined their skills to compete for this year’s title.
Each group was given mystery ingredients and was asked to prepare the best dish possible with them. The Bristal was asked to prepare Scallops and Veal Loin. The team came up with two mouth-watering dishes:
- Pan Seared Scallops with Yellow and Red Pepper Coulis over a Mesclun Salad with Raspberries, Walnuts and an Orange Fennel Vinaigrette
- Spiral Veal Loin Stuffed with Baby Spinach, Dried Fruits and Toasted Pine Nuts with a White Wine Pan Sauce, served with Roasted Fingerling Potatoes, Sautéed Spinach and Baby Carrots
We applaud the East Northport team for their effort. It takes a lot of courage to participate in a competition while being filmed and as spectators look on through the windows of the glass enclosed kitchen. The team made some amazing food for their first year in the competition, and according to Chef Amanda, the ideas are already flowing for next year! Ultimately, the NYU Langone Team won first place with an impressive hand made pasta dish.
Congratulations to all of the teams who participated, The Bristal will see you all at the competition again next year!