One afternoon I met MSU Alumni Association Director, Scott Westerman for lunch at The Gallery. We started talking about cooking shows and how cool it would be if our departments collaborated to produce a show.
Fast forward a couple months and here is our pilot episode of Spartan Eats. I walk you through how we make the sandwiches at Smokestack BBQ for Spartan Stadium, and offer some advice on how you can make your own version at home. One of my favorite componets of this sandwich is the slaw, for which I'm posting the recipe below.
Special thanks to Elizabeth Battiste, an MSU student and intern at the MSUAA. She produced the show and really did a fantastic job!
So what do you think? We're hoping to make a couple more shows, and I'd love to hear from you on what you'd like to see!
Smokestack Coleslaw
2 t. Dijon mustard
1 1/3 T. apple cider vinegar
2 2/3 T. canola oil
1 t. lime juice
1½ pounds green cabbage, cored and julienne
2 T. shredded carrots
¼ c. julienne red onion
2 T. fresh cilantro
½ t. kosher salt
¼ t. coarse ground black pepper
Whisk vinegar, mustard and lime juice together. After blended, slowly add canola oil and reserve.
In a big mixing bowl add cabbage, carrots, red onion and fresh cilantro
Toss with vinaigrette and season with salt and pepper. Reserve in a cooler for minimum ½ hour before service so that flavors blend together.
Kurt Kwiatkowski is the Corporate Chef for Culinary Services in the Division of Residential and Hospitality Services at Michigan State University. As Corporate Chef, he sets the standards for the core menu and develops staff training.
Chef Kurt holds a bachelor’s degree in Food Systems Management and Economics and a master’s degree from The School of Hospitality Business, both from Michigan State University.
Peggy Crum is the nutritionist for Health4U in the University Physician’s Office at Michigan State University. She is responsible for the food and nutrition component of MSU’s health promotion program. Her focus is to help individuals discover how to eat what is right for them.
Peggy enjoys gardening and cooking which helps her write about foods in season. Recipe for Health is entering its fifth year as a partnership between Health4U and Culinary Services. Peggy is a registered dietitian. She graduated with a bachelor’s degree in dietetics from Purdue University and currently is pursuing a master’s degree in health and risk communication.
Comments
i love the concept of this article and great to know that i learned something new from this post. great work! keep it up.
This sounds like a recipe I would like to try. Any receipe that takes advantage of fresh vegetables straight from the garden is a good idea. Do you have any receipe's for unusual tomato dishes?
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