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MU hotel and restaurant management majors Nick Ziegler,
left, Thom Barr, center, and Dan Meyers not only earned
a trip to Malibu, Calif., but they also won the inaugural
George Foreman College Grill-Off held there in April. Photo
courtesy of Extension and Agricultural Information
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MU
Students Cook
Competition at Grill-Off
By Jamie Scott
MU students held their own in April against
students from Duke University, Georgetown University and Pepperdine
University by winning the George Foreman College Grill-Off, held
at Pepperdine.
Hotel
and restaurant majors Nick Ziegler of Blue Springs, Mo., Thom
Barr of Clarkson Valley, Mo., and Dan Meyers, of Wichita, Kan.,
each took home a $2,000 scholarship. The team also received a
trophy and 25 George Foreman Next Grilleration Grills for the
University.
The
Food Network will air the competition as part of a series
on cooking contests across the country. The show is scheduled
to run on the following dates (air times are in central time):
Aug. 28 at 9 p.m., Aug. 29 at 1 a.m., Sept. 1 at 8 p.m., Sept.
2 at 12 a.m., Sept. 3 at 5 p.m. and Sept. 4 at 2 p.m.
Amy Engelkenjohn, Department
of Student Life student staff member, said of the four schools
that competed in the competition, MU was the only one without
a grilling club. She said the Department of Student Life held
a competition in March to find a team to send to Pepperdine.
“We judged on the same criteria as they
were judged on at Pepperdine because we received their rules ahead
of time,” Engelkenjohn said.
She said six teams of three people submitted
one recipe from three categories: seafood appetizers, poultry
entrée with two sides and something of their own creation.
At the competition, the members of each team were able to choose
one recipe to be judged. Ziegler, Barr and Meyers came out on
top at this competition with their crab cakes.
The team pulled off its victory after breaking
a tie with Pepperdine when judges tasted the food and declared
the MU students as the winners, Pepperdine spokeswoman Jaclyn
Tully said. The team’s winning meal featured grilled quail
wrapped in prosciutto with lemon butter sauce along with potato
salad.
“We’re all really excited for
them,” Engelkenjohn said.
Note: This April 19, 2005, article has
been republished with permission from The Maneater, MU’s
independent student newspaper.
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