2 minute read
Creative Culinary Combos
Have you ever heard of a food combination and thought, “surely that can’t be good”? Well, the Creative Combos Food Festival debunked those thoughts and had guests proclaiming, “don’t knock it till you try it.” Chartwells’ campus chefs had the chance to show off their insanely good creations, featuring ingredients that don’t seem to match up – until you taste them. Combos like S’mores with bacon and chocolate-avocado ice cream. Check out some of the outrageously delicious entrees, sides and desserts that made the cut.
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MAC-AND-CHEESE PIZZA
Double delicious treats from Chef Lydia LeMasters at Wingate University included donut hamburgers, chicken and waffles and mac-and-cheese pizza.
FOOD TRENDS
Hot Chocolate Bombs Are Bringing It
Chartwells Brings the Social Media Sipping Sensation! Thanks to TikTok, Chartwells is on top of the latest trends, like hot chocolate bombs. These meltable chocolate spheres are filled with chocolate powder and mounds of marshmallows. When you pour steaming milk over them, they explode into decadent and delicious mugs of cocoa. This cozy winter treat is beyond awesome! Sweet Hidden Gems
The final Love, Chartwells event of the year at UW-Green Bay was the bomb! The talented bakery team constructed hot chocolate bombs, packaged them up and hid them around campus. Using the stories feature on Facebook and Instagram, they released clues about the location of these special sweets, making for a fun and festive scavenger hunt. hot chocolate bomb @ UW - Green Bay
perfectly CRAZY pairings!
creamy & dreamy
This melt-in-your-mouth fresh avocado chocolate mousse bowl at King’s College gained fans. CHOCOLATE CHICKEN
University of Houston brought it big with a chocolate chicken biscuit and flaming lox!
goodness cakes alive!
Chef Kyle’s mouthwatering bacon pound cake burger topped with garlic-mushroom aioli was a hit at Carnegie Mellon University.
SWEET HEAT
Students at Benedictine University were treated to a spicy Nashville-inspired sandwich featured hot chicken, pickles, American cheese and ranch dressing loaded onto two glazed donuts.
international flair
Chef Kelly’s scrumptious Cubano sandwich started with soft pretzels at St. John’s University.
full-blown flavor
Breakfast cereal was transformed into Fruity PebblesTM bars with Fruity PebblesTM ice cream, Golden GrahamsTM with Cinnamon Toast CrunchTM ice cream (pictured) and waffles with maple-bacon ice cream at Oakland University. DINNER FOR BREAKFAST
New England College served a tasty crispy chicken cordon bleu sandwich for breakfast, battered fish dog with pineapple papaya slaw for lunch and a maple bacon breakfast sandwich on a maple glazed donut for dinner.
STUFFING MANDATORY
Everything bagel-spiced waffles stuffed with steak and cheese and topped with honey Sriracha made a winning combo at University of Maryland, Baltimore County.
