University of Richmond Chefs win Silver at Tastes of the World Culinary Competition

University of Richmond Heilman Dining Center Chefs Matt Salsberry, Kayla O’Quinn, Mike Scampoli, and Amy Wingfield won the silver medal in the team competition at the University of Massachusetts Amherst Taste of World Culinary Conference Competi-

tion on June 9, 2017.

The competition is an American Culinary Federation endorsed event where the chefs work in teams of four competing in four course

categories including soup, salad, entrée, and buffet platter service for 12. The winning menu selections included; Roasted Carrot and

Smoked Mussel Soup, Arugula salad with Raspberry Vinaigrette, Grilled Peaches, Toasted Cashews and Bacon Lardons, Pan-

roasted Tri-tip Beef with Wild Mushroom Tarragon Demi-Glace, Red Lentil Puree and Sautéed Swiss Chard and a Herb-scented

Bronzini Platter with Sweet Potato Cauliflower Puree, Sautéed Snap Peas, and White Wine Cream Sauce.