The opening day Summer Grill Challenge with President T. Haas & Marcia Haas, Andy Beachnau-Associate Vice Provost & Director of Housing and Health Services, Facilities Services and GVPD was a big success! The grill and competition was hot as contestants vied for the best summer recipe. Market goers sampled a taste of each recipe and voted for their favorite.
Congratulations to the winning recipe!
Spinach and Barley Salad with Grilled Pork
152 lunches were sold raising $912 in donations divided among the Children’s Enrichment Center and GVSU Student Food Pantry. This was possible due to the support of Campus Dining and Doug Wentworth in Auxiliary Services. Thank you for your generous contributions for this event.
BBQ roast recipe
Trim fat from one 3lb chuck roast.
Marinate 2-3 hours at room temperature or refrigerate overnight
-1/3 C wine vinegar
-1/4 C catsup
- 2 T soy sauce
-1 tsp prep. mustard
-1/4 tsp garlic powder
-1/4 tsp pepper
Broil 6-8 inches from heat until med. rare, 50-60 minutes. Baste with reserved marinade the last 15-20 minutes. Slice thin.
Grilled pizza with chicken and goat cheese recipe
Dough Ball- 1 ea
Corn Meal- 1-2 tbsp
Olive Oil- 2 tbsp
Balsamic Reduction- 2 tbsp
Goat Cheese- 2-3 oz
Cooked Chicken- 2 oz
Basil- 3-4 leaves, chiffonade(ribbon cut)
Roma Tomato- 1 ea
Salt - tt
Tips: Test at home
Try different doughs
Clean grill surface is key
Once the dough hits the grill do not move, until it forms a crust
Well-seasoned grill(oiled surface)
Grill must be hot