A Duck Breast Roulade dish prepared by Cuyuna Regional Medical Center Culinary Director Alan Hudalla of Baxter and Heartwood Senior Living Community Chef Sarah Martz of Crosby was entered into the Association for Healthcare Foodservice’s national competition. Finalists will be selected in late May and the cook off will be held August 7 at the group’s annual conference in Scottsdale, Ariz.
The chefs submitted an original recipe adhering to strict contest requirements including mandatory ingredients while collaborating their tasty idea. Their entrée is stuffed with dried figs, chevre cheese, shiitake mushrooms, chicken sausage and fresh parsley. It is served with gremolata-chevre potatoes anna, vegetable caviar, jicama puree and reductions of pomegranate and balsamic. They were required to prepare a dish not to exceed $8 per serving that is less than 700 calories, has less than 23 grams of fat and less than 750 milligrams of salt.
Last year, Hudalla and Martz competed in the national competition held in Minneapolis. In 2015, Hudalla and Chef Noah Sharpe-Stirewalt won a bronze medal at the competition for their Lime-Coconut Water Poached Crispy-Skinned Barramundi with Edamame-Wasabi whipped potatoes, carrot ginger reduction and arugula greens.