LAB gave participants $15 and 30 minutes to shop at WinCo Foods for ingredients. With only one hour to complete recipes, competitors hurried to create impressive dishes to be judged by Linfield students.
Sophomore Linh Tang, LAB student talent coordinator, said she was inspired to organize the cook-off by previous LAB-sponsored cooking classes.
“I want to honor student talents in all aspects,” she said.
Three teams participated in the cooking marathon. Student spectators were encouraged to sample and vote for the best dish.
Linabary said the crowd favorite, baked macaroni and cheese, was not difficult or expensive to make. She said she modified a recipe from a hall dinner for the contest.
The winning duo will use their cash prize to treat themselves and Memorial Hall residents to dessert.
“We‘ll go on a date to Nick‘s and buy ice cream for my residents,” Linabary said.
Despite the budget and time constraints, Linabary was not worried during the shopping or cooking phase because she said she is used to cooking with limited time.
Sophomores Elizabeth Turner and Kelsey Hatley, creators of the third-place dish, tofu stir-fry, also encountered problems within the limitations. However, cooking a large amount for the contest did present a challenge.
“The wok was too small to fit all our veggies,” Hatley said. “It was like cooking for an army.”
The $15 budget caused one team to change its competition recipe. Sophomore Chau Le said that she and her roommate, sophomore Nora Burnfield, originally wanted to make salmon and lemon but it was too expensive. The pair won second place with their dish, “rainbow chowder,” named for its colorful ingredients.
Tang anticipates putting on another cook-off during the Fall semester if she is chosen for the LAB position again.
For now, Tang encourages Linfield students to join the LAB Facebook page to keep up with event updates. Tang said she is relying more on this method to inform students about LAB.
Michele Wong, for the Review, email@example.com