Westfield State’s Dining Services placed second in two categories and third in ‘chili’ at the annual YMCA of Greater Westfield Chocolate, Chowder, and Chili Cook Off. Held March 3, the fundraising event supported “LIVESTRONG at the YMCA,” a free 12-week exercise program for cancer survivors who are currently in or have completed treatment and are physically deconditioned.
Below is a description of the three dishes entered by WSU’s Dining Services in the Cook Off:
Denver Red Eye Chili features sustainably-raised beef and includes coffee from Sun Coffee Roasters (a fair-trader roaster in Plainville, Conn.) and served with cornbread made with local cornmeal (Four Star Farms of Northfield).
Foggy Day Fish Chowder features fresh fish from Red’s Best in Boston. Red’s buys from small independently-owned boats and is delivered to campus than 24 hours after it’s been caught. The milk and cream used in the chowder come from Highlawn Farms in Lee.
Dark Chocolate Ganache Torte uses flour from Four Star Farms as well as free-range eggs and local butter.