Try not to drool when you read the menu that won Pomona College chefs Amanda Castillo, John Hames, Marvin Love and Angel Villa a silver medal in a recent national cooking competition.
First course: branzino with kohlrabi slaw, ginger-scented maitake fish broth and tempura snap peas.
Second course: pork belly and shrimp with herb-roasted mashed potatoes, tomato purée and roasted corn.
Third course: vegan almond cake with caramelized peaches, bionda ganache, raspberry sauce and cashew and popcorn brittle.
Buffet course: Korean spiced tri-tip with moong bean pancakes, pickled cauliflower and jasmine rice.
The event was the team competition sponsored by the American Culinary Federation during its 25th Annual Chef Culinary Conference at the University of Massachusetts, Amherst, last June.