UVM Students and Dining Chefs Bring Global Recipes to Life at Catamount Culinary Showcase

BURLINGTON, VT — At University of Vermont, the Catamount Culinary Showcase is as much about learning as it is about competition.

The third annual event, held at the Davis Center’s Grand Maple Ballroom, brought together more than 200 attendees for an evening where student-created recipes were developed into small plates alongside UVM Dining chefs. Guests sampled each dish, met the teams behind them, and cast anonymous votes to determine a fan favorite.

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Behind the scenes, the work starts weeks earlier.

Students collaborate with dining chefs to refine their recipes, test techniques, and prepare dishes for service at scale—an experience that goes beyond home cooking. The process gives students a hands-on look at how professional kitchens operate, while allowing chefs to support and elevate ideas that come directly from the student body.

The showcase also plays a role in expanding the range of food on campus. It creates space for dishes that reflect different cultural backgrounds and personal experiences—meals that are often difficult to execute in a traditional dining hall setting, especially when they rely on specific techniques or hand-crafted preparation.

That intention came through clearly across the participating teams.

The UVM Armenian Students Association presented cheese boregs with a tomato cucumber salad, drawing from memories of family gatherings and time spent learning to fold filo dough by hand. The dish reflects a tradition built around both technique and shared experience.

The Fermentation Club brought a more experimental approach with kimchi and Vermont cheddar arancini served with a gochujang yogurt sauce. Combining Italian and Korean influences, the dish reflected the group’s focus on fermentation as both a scientific process and a cultural practice rooted in history and community.

Rue 66 introduced rosemary and thyme pan-seared lamb chops with potato au gratin and mint pistou, a dish tied to French culinary tradition and shaped by childhood experience. It reflected a classic preparation that has remained consistent across time and place.

Each team contributed a distinct perspective, and all participants received culinary prizes in recognition of their work.

As the evening progressed to the voting portion of the event, the top three teams were revealed, and it was a close competition. Third place went to Cooking with Cash, representing the Finance Committee, for their crostini duo and blood orange shooter. Their dish balanced bold and fresh elements, reflecting the group’s collaborative approach to decision-making.

Second place was awarded to Taquitos Del Dìa for their carnitas tacos, a dish that connected through strong flavor and execution. This group of friends hosts gatherings regularly over their love of tacos and they brought culinary excellence by making homemade corn tortillas with masa flour.

First place went to Down to Fry for Grandma’s Holy Pierogi, a traditional Eastern European dumpling filled with potato and cheddar cheese, served with caramelized onions, sour cream, and pancetta. Inspired by their grandmothers and shared Polish heritage, the dish carried a strong sense of familiarity and meaning that resonated with attendees.

The participants all received culinary prizes including knives and cutting boards, with the first-place team also earning a meal at Waterman Manor for themselves and a guest.

While the results added excitement, the strength of the showcase lies in what happens before the event begins. It gives students the opportunity to develop their ideas in a professional setting, while helping UVM Dining introduce a wider range of dishes shaped by the campus community itself.

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