Part of a real-world, pressure cooker assignment, student teams created an original recipe and then prepared, plated and served it to the five restaurant owners: Nate Jachoimowicz of Peterson’s Tavern, Frank Lopiccolo of Frank’s Italian Restaurant, Edaniel Hernandez of The Choconut Inn, Bob Layman of The Cellar, and Jordan Rindgen of Dos Rio’s. The dishes included Buffalo chicken cheese balls; shrimp mac and cheese bread bowl and a chocolate decadence;bacon egg burger;Cajun Chicken Sandwich with a three-dip appetizer;and ceviche taco’s with seafood taquitos.
When the "war" was over, the dishes received a big thumbs-up from all of the owners, who also said they planned to incorporate all or parts of the students' creations into their menus.