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Clarkson University's Sustainable Iron Chef Competition

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Published on Apr 20, 2012

Students, faculty and staff competed in Clarkson University's Sustainable Iron Chef event on April 19, 2012. Three teams went head-to-head in preparing a meal within a 90-minute time frame. The classic competition took on a green twist for Earth Week as teams were judged not only on taste, execution and creativity but also on carbon footprint and the use of a box of "local secret ingredients". The winning team, "Chop Chop," used the ingredients to prepare Kilcoyne Beef Tenderloin Marinated in Brown Sugar and Beer, Potato and Golden Beet Hash with Oscar's Smokehouse Bacon, and Carriage House Crostini with Local Goat Cheese and Spinach. The panel of judges included President Tony Collins, Vice President of External Relations Kelly Chezum, Executive Campus Chef Kyle Mayette and respected local Angus beef farmer Patrick Kilcoyne.

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