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Congratulations to Ann Marie Meres from Chuck & Augie's for Winning a Bronze Medal in the NACUFS Culinary Challenge!

Ann Marie Meres: Biography
Sous Chef, Chuck & Augies Restaurant

I have had a lifelong passion for food and cooking. My career started at my Nanny Bell's house, picking fresh fruits and vegetables from my grandparent's garden, cooking family dinners, writing the "menu" on her chalkboard and learning how to bake from my PopPop who was a professional baker. At 7 years old, a brochure given to me by a family friend, from the Culinary Institute of America, inspired me to pursue a career in the food industry. With the support of my family I realized my dream of attending the C.I.A. For over 22 years I have been in the industry working in restaurants, hotels, a gourmet food store, and a 2 year stint as a private Chef.

For the last 5 years I have been proud to be with UConn Dining Services.

Read the award winning recipe for Pan-Seared Tofu with Pecan Crust!

Winning Recipe:

Marinated Pan-Seared Tofu with Pecan Crust, on a Haystack of Stir-Fried Vegetables with Pools of Orange Glaze and Pomegranate Reduction

Ingredients

• 1 # Extra Firm Tofu
• ¼ C. Soy Sauce
• 2 T. Honey
• 1 oz. Fresh Lime Juice, (reserve zest for vegetable stir-fry)
• 1 t. Ground Ginger
• 1 t. Black Pepper
• 1 t. Sesame Oil
• 1 C. Pecans, Finely Chopped
• 2 T. Peanut Oil
• Procedure:
  1. Drain Tofu. Slice into 4 large rectangles and then into triangle shape. Blot tofu with paper towels to remove excess moisture.
  2. Prepare marinade combining the soy sauce, honey, lime juice, ginger, pepper and sesame oil. Pour marinade over tofu slices. Cover and refrigerate overnight.
  3. Combine the pecans and Szechwan sauce. Remove tofu from the marinade and coat only one side of tofu with this mixture.
  4. Heat sauté pan or wok. Add peanut oil and sear tofu slices; half nut side down, half nut side up for plate presentation.

Stir-Fried Vegetables

• 1 T. Peanut Oil
• 2 T. Fresh Ginger
• 2 T. Fresh Garlic
• 1 Red Onion, Julienne
• 2 Carrots, Julienne
• 1 Rib Celery, Diagonal Cut
• ¼ Head Bok Choy, Julienne
• 1 Can (15oz.) Baby Corn, Drained Diagonal cut
• 1 t. Reserved Lime Zest
• ¼ C. Soy Sauce
• 1 T. Cornstarch
• Procedure:
  1. Heat sauté pan or wok. Add peanut oil, ginger, garlic and sauté until fragrant. Add vegetables in the order listed. When all vegetables are tender- crisp, add lime zest. Make a slurry with the soy sauce and cornstarch and add to the pan, bring to a boil, toss to coat vegetables and serve immediately.

Orange Glaze

• 6 Oranges, zest removed and jullienned from 1 orange
• 12 Segments removed and reserved for garnish
• Juice remainder to total 12 oz.
• 4 oz. Plum Wine
• Procedure:
  1. Combine orange juice, zest, and plum wine. Reduce by ½ to create a light glaze.

Pomegranate Reduction

• 8 oz. Pomegranate Juice
• 4 oz. Port Wine
• 1 pinch Chinese 5-Spice
• Procedure:
  1. 1. Combine all ingredients in a sauce pan and reduce by ½ to nappe stage.

Sesame Noodles

• 1 Pkg. Asian- Style noodles
• 1 T. Fresh Ginger, Grated
• 1 T. Fresh Garlic, Grated
• ¼ C. Soy Sauce
• ¼ Cup Tahini Paste
• 2 T. Rice Wine Vinegar
• 2 T. Honey
• 2 T. Sesame Oil
• 2 Pinches Hot Pepper Flakes
• 1 Red Pepper, Fine Julienne
• 1 T. ea. White and Black Sesame Seeds
• Procedure:
  1. Boil Noodles according to package directions.
  2. Combine remaining ingredients and heat gently. Add noodles and toss. Garnish with sesame seeds.

For Garnish

• Candied Ginger, thinly sliced
• Orange Segments, reserved earlier
• 4 Scallions, Diagonally sliced

For Assembly and Service

• On a warm plate, create a nest of sesame noodles at the top of plate. Mid-plate stack the vegetables.
• Pool the 2 sauces at 6 o’clock. Position the tofu triangles at an angle leaning on the vegetables.

This ACF sanctioned competition included 10 chefs from throughout the New England region.

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