A scallop dish prepared by Cuyuna Regional Medical Center Culinary Director Alan Hudalla of Baxter and Heartwood Senior Living Community Chef Sarah Martz of Crosby was selected as a finalist for the Association for Healthcare Foodservice’s national competition that will be held August 20 at the group’s annual conference in Minneapolis.
They submitted an original recipe adhering to strict contest requirements while collaborating their tasty idea. The entrée is described as scallop mousse wrapped with a bacon flavored zucchini ribbon, served on a bed of orange scented farro, with sautéed garlic tomatoes and saffron braised fennel. They were required to prepare a dish not to exceed $8 per serving that is less than 700 calories and has less than 750 milligrams of salt and 23 grams of fat.
In the competition, the chefs will have 75 minutes to compete and create plates for the judging panel. They will be judged on their organization, culinary skills, taste and presentation and a mystery ingredient. No advance preparation, measuring or cooking is allowed. They will be given a mystery ingredient that must be incorporated into their dish just before the competition.
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.