Dickinson Dining Services is pleased to announce that Chef Dan Dixon will compete this Sunday evening in the National Association of College and University Food Services’ Mid-Atlantic Regional Culinary Challenge hosted by Gettysburg College. The winner of Sunday’s competition will advance to the NACUFS National Culinary Challenge in Indianapolis on July 23, 2015.
“We’re really happy to be able to send Dan Dixon to represent Dickinson Dining Services at the Culinary Challenge,” said Dining Services Director Errol Huffman. “Dan has outstanding culinary skills and will represent us well. The dish he has created is extraordinary.”
As part of the rules set forth by the competition, Dixon has developed an original recipe that includes the mandatory protein, buffalo flank steak. Dixon’s dish will be an Asian buffalo flank steak that includes a quinoa pilaf, caramelized carrots, sesame spinach, wasabi and soy syrup.
“Buffalo is a lean meat so I wanted to create a dish that was prepared with both high heat and a great marinade to bring out lots of flavors,” said Dixon. “Quinoa is a grain that we’re using more in daily preparation here at Dickinson and you see it more in restaurants, so I wanted to include it as a nice base to the dish.”
While this is Dixon’s first attempt at competitive cooking, he’s excited to have the opportunity to cook for a panel of judges and meet other regional chefs.
“I love what I do here at Dickinson and am honored to have been asked to represent everyone here,” Dixon said.