Congratulations to Brett A. Reasner, assistant dean of natural resources management, and daughter Samantha for winning the One College Club's inaugural Chili Cook-Off at Le Jeune Chef Restaurant on Tuesday evening. Their winning recipe, Hunter's Chili, was a delectable combination of ground venison and hot Italian sausage with whole peeled tomatoes, black beans and chipotle peppers. The duo received a victory plaque, a $40 club credit and the distinction of having their recipe incorporated onto the OCC menu. Runners-up were Layne E. Eggers, assistant dean of hospitality (Chipotle Bison Chili With Chorizo Sausage) and Elliott Strickland, interim chief student affairs officer (Asombroso Sustantivo), who each received a $25 gift certificate to Franco's Lounge. Also competing were Karen Murray, Beef 'n' Cocoa Chili; Lenore Penfield, 10-Alarm Turkey Chili With Chocolate Shavings; Chef Sue Major, Chili, Vegan-Style; Chef Paul Mach, North Country Turkey Chili; and Brian Johnson, Sweet Southern Trash Chili.
Most photos by Michael S. Fischer, student photographer; group photo provided by the School of Hospitality
Congratulations to Brett A. Reasner, assistant dean of natural resources management, and daughter Samantha for winning the One College Club's inaugural Chili Cook-Off at Le Jeune Chef Restaurant on Tuesday evening. Their winning recipe, Hunter's Chili, was a delectable combination of ground venison and hot Italian sausage with whole peeled tomatoes, black beans and chipotle peppers. The duo received a victory plaque, a $40 club credit and the distinction of having their recipe incorporated onto the OCC menu. Runners-up were Layne E. Eggers, assistant dean of hospitality (Chipotle Bison Chili With Chorizo Sausage) and Elliott Strickland, interim chief student affairs officer (Asombroso Sustantivo), who each received a $25 gift certificate to Franco's Lounge. Also competing were Karen Murray, Beef 'n' Cocoa Chili; Lenore Penfield, 10-Alarm Turkey Chili With Chocolate Shavings; Chef Sue Major, Chili, Vegan-Style; Chef Paul Mach, North Country Turkey Chili; and Brian Johnson, Sweet Southern Trash Chili. Most photos by Michael S. Fischer, student photographer; group photo provided by the School of Hospitality