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Every day our talented team of culinarians create new and exciting dishes for our guests and campus communities to enjoy. With delicious, seasonal, and high-quality ingredients top of mind, our passionate chefs take great care in developing delicious flavors; some of which have been recently recognized. Scroll down to view these award-winning creations:
Each year Food Management recognizes the most creative sandwiches and burgers developed by the chefs across the foodservice management landscape. Our 2021 + 2022 winners include:
Ingredients: Chicken-fried oyster mushroom, vegan cheese, “Ray Ray sauce” (vegan chile con queso), spicy garlic truffle aioli, sunflower sprouts, fried kelp pickles, soft bun.
Why it’s special: Not only does it contain intriguing ingredients, it’s accompanied by local kombucha and an acai bowl. What a win for vegan sammies everywhere!
Ingredients: Sliced jamon, arugula, fried avocados, garlic-tomato spread, baguette rubbed with fresh garlic and olive oil.
Why it’s special: Authentic Spanish touches—grating fresh tomatoes, grilling bread until it’s crisp and that oh-so-buttery Spanish ham.
Ingredients: Gochujang, pico de gallo, kimchi, fried onions, pepper jack cheese.
Why it’s special: Tex-Mex-Korean fusion could be the next big thing if this burger is any indication. It’s been the No. 1 burger at Texas State’s new burger concept.
Ingredients: Housemade turkey burger seasoned with garlic, cilantro, mint, ginger, gluten-free soy, green onions, sambal and lime juice; slaw, Sriracha mayo.
Why it’s special: This burger was developed to answer a request for a lighter burger in the sports grill concept, The Game. It’s offered as a QR code-enabled made-to-order item elsewhere on campus.
*This burger is available at Food Management’s Concept of the Year 2021, The Game
Ingredients: Shrimp, cheesesteak meat, Cajun seasoning, poblano peppers, queso in a fried tostada.
Why it’s special: Inspired by Taco Bell’s fan-favorite Crunchwrap, this takes fast-food inspo to another level, with surf ‘n turf plus a bit of heat from the poblanos.
Ingredients: Smoked chicken, mac ‘n cheese, bacon, barbecue sauce.
Why it’s special: A comfort-food mashup for the books, this sandwich combines the flavors of smoky barbecue chicken and down-home mac ‘n cheese.
Ingredients: Grilled arctic char with edamame-avocado-spirulina hummus, dragon fruit chimichurri, shaved brussels sprouts, crispy fried swiss chard, shaved red onions on a roll.
Why it’s special: The dragon fruit chimichurri stands in for traditional tartar sauce and spirulina gives the hummus that crazy blue hue.
Ingredients: Catfish filets with blackening seasoning, shredded lettuce, tomato, garlic aioli, Cajun remoulade on a bun.
Why it’s special: A seafood po’boy with serious flavor, this one is a taste of the bayou.
Ingredients: Tequila-marinated red snapper and crabmeat, chimichurri-hollandaise dipping sauce on a toasty bun.
Why it’s special: This celebration of South Texas and the Gulf Coast’s seafood bounty gets a shot of tequila and is ready to party. Plus, chimichurri-hollandaise is an unusual mashup that’s notable on its own.
Ingredients: Breaded chicken, cheddar, apple butter bacon.
Why it’s special: The crispy, salty and sweet elements are in perfect balance with this sando.
Ingredients: Pork, pico, shredded lettuce, crema, refried beans, served with mole sauce for dipping and street corn on the side.
Why it’s special: The birria trend is one of the most tempting we’ve seen lately, and this new sandwich totally takes the plunge.
A variation on a traditional crab cake served in one of Buffalo State College’s dining halls won the NACUFS Silver Award in a nationwide competition for the Best Vegan Recipe served on a college-campus. The Best Vegan Recipe is an award given by The National Association of College & University Food Services (NACUFS) that celebrates higher education institutions that incorporate healthy, creative vegan recipes on their everyday menus. The recipe submission, Vegan Chorizo & Jackfruit ‘’Crab Cake’’, is part of the menu rotation at the Bengal Kitchen dining hall and was showcased as part of a plant-forward event.
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