RIT Inn & Conference Center takes a bite out of VisitRochester competition

Restaurant team recognized for ‘Best Use of Local Products’ at A Bite at the Beach




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Sous Chef Bryan Viccaro, left, and Executive Chef John Green holding the giant fork that will be engraved in honor of their win at VisitRochester’s A Bite at the Beach food competition.

Seared pork served with mizuna, an oriental mustard green, and baby heirloom tomato salad with blueberry molasses and candied pecans. The combination proved both delicious and an award winner for the RIT Inn & Conference Center.

Chefs from the inn were awarded the “Best Use of Local Products” designation at VisitRochester’s “A Bite at the Beach” food competition on Aug. 11. It was the first time the RIT Inn & Conference Center team participated in the event and received a Golden Fork.

The spicy pork dish received rave reviews from VisitRochester members at the annual event for its use of local products from around the Finger Lakes region. Executive Chef John Green and Sous Chef Bryan Viccaro prepared the winning dish with ingredients from Oink and Gobble Farms, Ithaca (pork belly); Intergrow Farms, Albion (tomatoes); and Hillview Farms, Prattsburg, (blueberries). The vinaigrette for the salad was seasoned using herbs grown on site in the inn’s garden.

The event was one of the featured activities at VisitRochester’s annual meeting. Members of the local association who work in the region’s hospitality industry competed for honors in the Best Taste, Best Presentation and Best Use of Local Products categories. All entries must use products from the region and are judged by peers from the association. Winners receive giant golden forks to commemorate the occasion.

201108/bitesatbeach.jpg

Submitted

Sous Chef Bryan Viccaro, left, and Executive Chef John Green holding the giant fork that will be engraved in honor of their win at VisitRochester’s A Bite at the Beach food competition.