The fourth annual Nutritious Newark Cook-Off brought hundreds of people to the University of Delaware’s Tower at STAR for samples of healthy fare from Newark’s best restaurants and the chance to see some of the research going on in the College of Health Sciences.
More than 800 people came out to taste nutritious nibbles like Caribbean grilled jerk salmon from Home Grown Cafe, avocado tostadas from Klondike Kate’s Restaurant and Saloon and vegan bok choy with mushroom alfredo from the Food Bank of Delaware.
For those who eat with their eyes and their mouths, the demonstration kitchen featured father-daughter chef duo Bill and Jess Wallen from Grain Craft Bar + Kitchen cooking a fiber-filled spaghetti squash bowl that also included white beans, kale and Brussels sprouts.
Along the way, visitors also learned more about the many research studies underway in the College of Health Sciences that are enrolling study subjects. More than 120 faculty members from seven departments are collaborating on research including cardiovascular health, neurological diseases, aging and more.
Attendees voted on winners for Best Presentation, Most Creative and Tastiest Food in Newark.
This year’s contest also included a new entry for best dessert. Newark’s restaurants were serious about their sweets, from the dark chocolate avocado mousse with black raspberry compote from Full Circle Foods to the tiny Italian doughnut holes from Chuck Lager and the Perfect Blend’s tower of Belgian waffles topped with Nutella, strawberries and freshly whipped cream. (Fun fact learned at the Cook-Off: Strawberries are the official state fruit of Delaware.)
The 2020 winners, as voted by the Nutritious Newark Cook-Off attendees are:
Most Creative: Full Circle Food
Best Presentation; UD Catering
Tastiest: Home Grown Cafe
Best Dessert: The Perfect Blend