CHEF'S CORNER

Moroccan Spiced Lamb Chops with Fruity Couscous Timbale and Pomegranate Glaze

Kellogg Center’s Chef Rajeev Patgaonkar Takes Second in Statewide Chef’s Call-Out Competition

The Kellogg Hotel & Conference Center’s Chef Rajeev Patgaonkar, CEC, AAC took second place in the first annual Superior Seafoods Company Chef’s Call-Out Competition. Chef Patgaonkar won for his recipe in the competition’s lamb category at the Superior Seafood’s Grand Rapids Fall Food Show and Cook-Off.

Chef Patgaonkar presented his winning Moroccan Spiced Lamb Chops with Fruity Couscous Timbale and Pomegranate Glaze along with the other five competition finalists during the September 13 cook-off. His Moroccan themed dish was both simple and flavorful, featuring a sweet tanginess from the pomegranate glaze that complimented the spices of the dish.

"Mediterranean food is hot right now, which helped inspire my recipe. It is an easy recipe to follow, which is important at a cook-off,” said Chef Patgaonkar. “I wanted to create something different with a lot of flavor and a dish with unique spices – I like spice in life and spice in food.”

The Chef’s Call-Out Competition received entries from chefs statewide and featured categories in finfish, shellfish, lamb, duck, beef and veal. Chef Patgaonkar’s winning recipe was the only finalist submission featuring lamb. The Superior Seafoods Company has been a member of the food industry for over fifty years, servicing more than 2,000 customers throughout the Midwest.

The winning Moroccan Spiced Lamb dish is featured as a special at the Kellogg Center’s State Room Restaurant. To view Chef Patgaonkar’s winning Moroccan Spiced Lamb recipe, please click on the link below.

Moroccan Spiced Lamb Chops with Fruity Couscous Timbale and Pomegranate Glaze

Kellogg Hotel & Conference Center
Michigan State University
55 South Harrison Road
East Lansing, MI 48824-1022

Phone: (517) 432-4000
Reservation Line: (800) 875-5090