I work at a college dining hall and for this semester were doing a semester-long competition to be judged by the students with a decent prize at the end. The format is one day each week for 2 months each competitor will "spotlight" a dish of their choosing and the students will vote and score it, with the 3 highest going on to compete head to head at the end of the semester. There's few limits on price or whatever, barring ultra expensive/rare ingredients. The only requirement is small plates/portion sizes as to keep food costs down. Apparently our baker has won it 2 years in a row but this is my first time doing it.
We're in on the southern gulf coast and I have a lot of experience working in Southern and creole fine dining so I want to lean into that a bit.
I have 3 dishes in mind but I'm not sure how I want to implement them. I also have to keep in mind I want to appeal to the broadest audience so something too avant-garde may be off-putting. Most of our students are from the Louisiana-Florida gulf corridor and we also house a lot of international exchange students.
So anyways without further Adu here are my 3 rough draft ideas
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Some sort of variation of a southern crab stack. I definitely want to involve fried green tomatoes. Not sure if I want to go with a crab cake, a lump crab salad, or what kind of sauce. I'm toying with the idea of a hollandaise but I fear that might make the entire dish too rich and fatty. Also not sure how to go about adding color for presentation other than some kind of fresh herb with some green.
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Bourbon peach glazed pork tenderloin medallions possibly plated withsome kind of puree. Was thinking perhaps a sweet potato or even purple sweet potatoes for color. Maybe some kind of corn salsa or succotash? Or lean into the sweet/spicy aspect and go with a peach/mango/pineapple salsa?
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Or I could lean into what I'm really good at and go with my signature blackened shrimp and grits with creole sauce. My only concern here is it may not be visually appealing enough as i typically make/serve it in large batches with little concern for plating. So I was considering sort of maybe deconstructing it somehow and figuring out a way to add some texture, height, and definition to the dish.
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