Prosciutto-Wrapped Pork and Bean Ragout
Four teams competed in the Culinary Competition held at MenuDirections 2017. Executive Chef Adam Smith of North Carolina State University and Executive Chef David Leach of University of Wisconsin at Stout prepared the winning recipe—a small plate featuring glazed pork tenderloin, a three-bean ragout, sauteed spinach and grilled tomatoes. Choosing from a market basket of required ingredients and an assortment of extras, the winning chefs composed a dish with complementary flavors, colors and textures that could easily be menued in several noncommercial segments as well as catered events.
Click here for the recipe.