ENTRÉE
Showing 1–16 of 54 results
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‘Campbell’s Chicken Tinga Bowl
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*1st Place: Honey Pecan Catfish
Wes Lieberher
Executive Chef, South Region
Chef Wes Lieberher forged his skills in popular kitchens in Philadelphia in the early 2000’s, climbing the ranks u -
*2nd Place: Pan-seared venison, with a blackberry infused bordelaise sauce, over a fennel/mirepoix cowpea cake, peach vinaigrette dressed dandelion greens, with honeyed goat cheese and candied figs.
Brian Dixson, MBA
Regional Manager
I graduated with a BS Degree in Culinary Arts Technology from the Pennsylvania College of Technology in 2005. This opened th -
*3rd Place: Venison Rack w/ Herb Polenta and Golden Berry Kale Salad.
Joshua Sabedra
Food Services- Retail Manager
INTEGRIS Health – Baptist Medical Center
Joshua started his foodservice career when he was 14 in -
*Finalist: Harissa Crusted Catfish with Wheat Berry Salad and Asparagus and Red Bell Peppers
Trina Burks
After leaving the Air Force as a cook, I thought about future career options and the people I had worked with for many years. The people I had the opportunity
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*Finalist: Honey Lime Chicken Thigh with Mole and Spanish Rice
Faith Werling
Lead Cook
I always loved cooking for family and friends. I started working in food service at Kroger this made me realize I wanted to take my edu -
Barbecue Dry Rub Hickory Smoked Shrimp with Creamy Guava Farro
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Basic American Foods Parmesan & Brussel Sprouts Mashed Potatoes
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Black Bean Enchiladas (v)
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Blackened Grouper Filet served over Zoodles with Avocado Pesto, and Pineapple Citrus Salsa
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Blackened Mahi Mahi with Sweet Potato Hash, Jersey Corn Puree & Lump Crab Meat
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Blackened Red Fish w/ Crispy Brown Rice Cake
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Bulgolgi Beef Bibimbap
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Cajun Spiced Berkshire Pork Tenderloin
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Campbell’s Chicken Jambalaya
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Campbell’s Chicken Ragu
Chicken is Ragu is a hearty ragu dish made with Campbell’s Healthy Request Condensed Tomato Soup (Product Code 4145), ground chicken, garlic, fresh thyme, served over linguini in a rich sauce.<
