As part of the inaugural Go Green Weekend, a cook team competition was held supported by the Alumni Association. With ten teams competing, the event had a successful first run. Teams competed in the sausage any way and jambalaya any way categories.<\/p>\n
Craig Verhage was part of the Go Green Weekend planning committee and coordinated this year’s competition.<\/p>\n
\u201cThe first annual Go Green cooking competition was a hit with both local cooks, the prospective students and alumni,\u201d said Verhage. \u201cI heard from the teams that cooked in this year\u2019s inaugural Go Green Weekend that they \u2018loved the laidback atmosphere, and the cooking categories were quick and easy to prepare.\u2019 All the teams pledged to return next year and tell everyone how much fun they had, so I expect the competition to fill up.\u201d<\/p>\n
The Bottoms Up Smokers took home the first prize for sausage any way and the Overall Grand Champion. Swine Before Pearls won first place in the jambalaya category. The prizes were provided by Kossman\u2019s Inc, Shelter Insurance-Craig Verhage, and Lampard\u2019s. Polk\u2019s Meats, a Corporate Sponsor of the National Alumni Association, provided the sausage and pork chops to the cook teams, and Aguzzi Farms provided the rice for the jambalaya.<\/p>\n
Teams were encouraged to cook extra jambalaya to serve to the prospective students who were visiting for Go Green Weekend.<\/p>\n