Students Take Home Grand Prize of $10,000 Scholarship with Winning Recipe
Boar’s Head Brand® recently challenged student chefs of The Culinary Institute of America in New York to a Boar’s Head Bold® Culinary Challenge. As part of the competition, four student-chef teams were tasked with creating bold dishes inspired by the savory flavors of Boar’s Head Bold® Ichiban Teriyaki™ Style Chicken Breast.
Esteemed media and food experts gathered for a tasting luncheon at the Astor Center in New York City to sample the students’ innovative dishes, which were judged based on taste, creative use of the product, presentation, and production/technical skill. Following a tally of the scores, a panel of judges declared Matthew Johnson and Kurtis Flaherty the Grand Prize Winners of the competition for their Asian-inspired steamed buns dish, awarding them $10,000 in scholarship funds.
“All of our CIA finalists brought their best and boldest efforts to the table, and it has been incredible to see each student team’s passion and creativity shine through in their original recipes and presentations,” said Meredith Bombella of Boar’s Head Brand. “We were blown away by the unique dishes that each team created in the spirit of the culinary competition and are thrilled to share the winning team’s original recipe, so that all Boar’s Head fans can experience the first-to-the-deli teriyaki flavor on their own time.”
Congratulations to CIA Students Matthew Johnson and Kurtis Flaherty. The winning recipe by is included below:
Asian-Inspired Steamed Buns
- 3 slices Boar’s Head Bold® Ichiban Teriyaki™ Style Chicken Breast, sliced ¼ – ½” thick
- 8 small slices (1 per bun) Pineapple, seared
- 3 each Shallots, sliced
- ¼ cup All-purpose flour
- Oil for frying as needed
- 8 Steamed buns (can be purchased at any major supermarket or sourced in an Asian supermarket)
- 8 tsp. (1 tsp. each) Teriyaki hoisin sauce
- 4 tsp. (½ tsp. each) Sriracha
- 1 tbsp. Pickled vegetables
- 2 each Scallions, thinly sliced
- 2 tbsp. Toasted sesame seeds
Steam the Boar’s Head Bold® Ichiban Teriyaki™ Style Chicken Breast and buns to reheat them. Sear the pineapple in a dry skillet until slightly caramelized. Toss sliced shallots in all-purpose flour and fry in oil until crispy. Remove and reserve. With a knife, partially open one steam bun and brown it slightly in a skillet with oil. Remove the bun and spread on 1 tsp of the teriyaki hoisin sauce and ½ tsp of Sriracha. Delicately lay the pineapple and chicken slices in the bun. Fill the rest of the bun with the pickled vegetables and garnish with shallots, scallions and toasted sesame seeds.