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Winners! Five Days of Five Recipe Contest

17 April 2017

Cornell Dining's Annual Five Days program to celebrate National Nutrition Month had the theme of Grains and Greens this year. On March 23rd the 3rd annual Culinary Competition tool place at Willard Straight Hall. Here are the results!

1st Place : Robert Berkley's Fried Polenta with Tomatoes and Olives (Cook House Dining)
2nd Place : Allyson Landon's Summer Cobbler (Catering)
3rd Place : Max Mandeville and Margaret Bruns' Green Smoothie Bowl (Catering)

Browse All Recipe Submissions... (PDF)

Vegan Apple Banana Cake

And in case you did not get a chance to taste the other dishes, here is the complete menu!

  • Lynda Haskell: Vegan Zucchini Brownie with Orange Matcha Icing
  • Adam June: Vegan Millet Corn Chowder
  • Max Mandeville and Margaret Bruns: Green Smoothie Bowl
  • Paul Hornbrook: Vegan Mojito Cupcakes with Avocado Mojito Cream
  • Tim Larkin: Vegan Apple Banana Cake
  • Kevin Stevens: Kale Quinoa Cakes
  • Makayla Gagne: Oatmeal Quinoa Brownies
  • Robert Berkley: Fried Polenta with Tomatoes and Olives
  • Matt Sober: Cauliflower and Quinoa Pizza
  • Megan McDonald: Baked Oatmeal with Fruit
  • Allyson Landon: Summer Cobbler

Browse All Recipe Submissions... (PDF)

About Cornell Dining

Cornell Dining operates 29 on-campus eateries and serves more than 26,000 meals a day. We are consistently ranked in the Princeton Review's top ten for best campus food among all colleges and universities in the country. That high rating comes from customer surveys and reflects our commitment to Menus of Change and The Business of Healthy, Sustainable, Delicious Food Choices. For more information, visit

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