Kitchen creativity leads to mouth-watering results

It may have lacked the drama of a Smackdown or a Bake-Off, but it was rich in creativity, artistry, and taste.

L?R: Eric DesRosiers, George DeMers, Paul Hill

Skidmore?s Murray-Aikins Dining Hall was the scene earlier this week of the first-ever Caterer?s Fun Challenge, hosted by the College?s Dining Services. Eric DesRosiers, whose crab tazzas featured lump crab meat and parmesan cheese in a phyllo shell, was declared top chef. Runners-up were Paul Hill, who prepared lobster ravioli with tomato corn salad, and George DeMers, who created Vietnamese spring rolls with nuoc mam sauce.

Entries were judged on originality, presentation, and taste/flavor profile.

The event was designed to get the ?creative juices going,? said DesRosiers, a member of the Dining Services staff for seven years. ?It was a chance for us to develop some new items that could be added to the catering menu, and to show off our abilities,? he explained. DesRosiers was inspired by softshell crab cakes, which he knows are popular with many people. But he kicked it up several notches and ended with something elegant and simple, made with readily available ingredients, that could be duplicated easily for a crowd.

The delicate tazzas ("cup" in Italian) feature a high-end product?crabmeat?yet are quick to make. As a result, said DesRosiers, the item could be considered for something like a reception at the President?s house. (DesRosiers confided that President Glotzbach has complimented him on his crab cakes in the past.)

Hill?s ravioli was an original recipe boasting completely fresh ingredients, including the corn that he sliced from the cob, the hand-peeled cherry tomatoes, and fresh tarragon and chives. He even made the pasta. ?There are no fillers,? the two-year veteran of Dining Services said with pride. His goal was to achieve a careful blending of flavors without any ingredient overshadowing the others.

DeMers is just about to mark his first anniversary in Skidmore?s Dining Services. His recipe drew on family heritage and was largely influenced by his mother, who is Vietnamese. DeMers relied on traditional Vietnamese items for the spring roll, which featured bean thread and thin, crispy rice paper wrapping; and the nuoc mam sauce, which is similar to sweet and sour sauce and often appears on the Vietnamese table. His spring rolls were served with basil, mint, and red lettuce.

A total of 12 entries were submitted to the challenge. John Batch, interim director of Dining Services, said, ?We know that we have some very talented individuals and we wanted to give them an opportunity to show off their skills.? The end result, he said, is a collection of new appetizers and ?the chance to relax. It was a great exercise and a day to have some fun, playing around with food.?