Winners Announced in CIA Menu Innovation with Potatoes Recipe Contest
The United States Potato Board (USPB) is awarding three students at the Culinary Institute of America (CIA) for their innovative potato recipes. As part of their support of CIA programs, the USPB invited students to submit their recipes for three categories: Ethnic, Healthy and New Classics.
Grand Prize: Cheesy Southwestern Potato Crisps
A Latin-inspired recipe with fresh jalapeño-cilantro pesto and cheese enveloped in crisp shredded potatoes, captured the Ethnic Category and overall Grand Prize. The fresh and flavorful recipe was created by William “Trey” Smith. The U.S. Potato Board is awarding Smith with $2,500.
Healthy Category: Indian Spiced Potato and Spinach ‘Bajé ’
This healthy and flavorful recipe earned Adam Kaswiner the $1000 prize. Inspired by his Peace Corps travel in Bangladesh, his recipe demonstrated the versatility of the nutrient rich potato with bold crave-able flavors.
New Classics: Not Your Grandmother’s Pierogi
Marissa Hines won the New Classics category with her sophisticated updated take on the classic comfort food with goat cheese and prosciutto in a leek and morel sauce also earned a $1000 prize.
The United States Potato Board thanks all of the chefs who participated and encourage them to keep exploring innovative uses of potatoes!
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