Kent State University's Dining Services Wins Prestigious Awards at Local Gala Fundraiser
When Kent State University's Dining Services launched the first gluten-free dining hall on a college campus almost two years ago, its goal was to cater to students and members of the university community who need or prefer gluten-free foods. This Kent State initiative continues to catch the eye of members of the food industry.
Kent State’s Dining Services was recently invited to showcase Prentice Café, its gluten-free dining location, at the 10th Annual Nutritious and Delicious Gala at the Tangier restaurant in Akron. This annual event is hosted by the Greater Akron Academy of Nutrition and Dietetics (GAAND) and serves as a fundraiser for its student scholarship program.
Registered dietitians Madison Jordan and Emily Reynolds, as well as Executive Chef Billy Edmondson, represented Kent State's Dining Services for the first time at the event. Chef Edmondson prepared a special gluten-free dish composed of Argentine meatballs, cauliflower mash and a chimichurri glaze.
Dining Services competed against returning participants and past winners for various awards and recognition. Being its first time attending, Dining Services was honored to receive three outstanding awards for its “nutritious and delicious” gluten-free plate. Awards included first place for the People’s Choice Award, third place for Best Presentation and an honorable mention for Healthiest Dish.
Local chefs from the American Dairy Association, USA Pears and many others served exquisite samplings to more than 150 attendees at the event.