Members of various teams make a meal using the mystery ingredient, jicama, at Shriver Center Tuesday afternoon. (Michael Pickering)
Program Board transformed the Shriver Multipurpose Room into Miami University's version of the Food Network's Iron Chef, with a competitive kitchen full of Miami students, food, prizes and a special guest speaker for the second annual RedHawk Chef Tuesday evening.
Hundreds of students filled Shriver to enjoy free food and to watch the cook-off between members of Associated Student Government (ASG), Campus Activities Council (CAC), College Republicans, Interfraternity Council/Panhellenic Association (IFC/PH), Association of Latin and American Students (ALAS) and the Shriver Bookstore.
Each team of four had to prepare an appetizer, a side or a salad and an entree in one hour. The groups were provided with chicken, shrimp, pasta, fruits, vegetables and a mystery ingredient they had to incorporate into their dishes. The mystery ingredient was jicama, a Spanish root similar to a turnip.
The food was judged on quality, cohesiveness and aesthetic display.
Kevin Roberts, spokesperson for Frank's Red Hot Sauce and author of the cookbook Munchies, spoke about his book and creative recipes while the teams prepared their food. He also distributed an array of samples to the audience that included soy milk with raisin bran, baked grapefruit with cinnamon and ginger tea.
Roberts discussed the importance of eating breakfast to start the body's metabolism for the day, and mentioned the importance of consuming more antioxidants and less trans fats.
"My motto is cheap, simple, tasty and healthy," Roberts said. "You can't live off of fast food forever, unless you want to keel over from all types of cancer."
As Roberts educated the audience on healthy eating, the teams threw themselves into their creations, crafting fruit sculptures, perfectly arranged salad and dessert dishes, and innovative entrees that featured the jicama.
Not only was the food selection diverse, but the different organizations drew a wide variety of students who came to support the separate teams or just to check out the event.
"I really think this was a creative idea," said Landra White, a Miami junior. "A lot of people came out, I love food and people are having fun. I think it's more about getting together and having a good time than cooking."
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The atmosphere of the competition was friendly, laid back and enthusiastic. The audience members were able to walk up to the team's stations, inquire about what they were making and even sample their dishes.
"We are having a great time with the other groups," said ASG team member John Woods. "It's all about the experience; we're not in it to win."
The IFC/Panhellenic Association took first place with an arranged spring salad, pecan-crusted chicken with pineapple and jicama, and red-hot shrimp Alfredo.
CAC followed with second place, and the Shriver Bookstore team received third.
While this was the only second year of the event, Program Board plans to make it an annual activity.
"I think a lot of our people had fun and the audience really reacted well with Kevin (Roberts) and it was educational as well, I think it will be an annual thing," said Emily Garritson, co-chair of the Program Board committee for the event.
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