The Second Annual Kidney Bean Cook-Off is a Success

Thanks to everyone who attended the Great WNY Kidney Bean Cook-Off on Nov. 8.

The culinary students at SUNY Erie Community College outdid themselves creating delicious dishes with a bean theme. The Asian Braised Beef & Bean Medley won both the chefs’ choice and people’s choice awards. Other offerings this year included Falafel & Black Bean Soup, Eggplant Roulade with Kidney Bean Puree and even Sponge Candy Cheesecake with Garbanzo Bean Brittle.

Special thanks to our hosts at SUNY Erie, our silver sponsor ECMC, bronze sponsors Univera Healthcare, Hodgeson Russ LLC, The Seneca Nation of Indians, Trautman Associates and Delaware North. The event was also made possible by Goya Food, M&T Bank, Independent Health, US Foods, Unyts, Unyts President & CEO Mark Simon, and all the many other volunteers, donors and contributors.

Michael Roberts of the Other Woman Catering, Dorothy Morton of BHS Foodservice Solutions and James Fachko of Tempo served as our judges for the Chefs’ Choice award.

The event planning committee was Daniel Boeck, Chris Gengo, Julie Kopfer, Tom Noonan, Lisa Noonan and Linda Snyder.

Live music was provided by Tim, Mark and Tom Noonan, Eric Apen, John Honan and John Honan Jr.

The students were led by chef-instructors Jacqueline Bamrick, Kristin Goss, Kyle Haak, Dorothy Johnston, Heidi Knight, Rob Lukasik, Krista Van Wagner, Alexa J. Wajed and Mark Wright Sr.