(l to r) Executive chef Eric Eisenberg of the Swedish Medical Center in Seattle, Mary Jaskowski and William Read from Saint Mary's Health Care and Doris Davis of Tyson Food Service
Jaskowski and Read competed against five other teams to create innovative entrées using sponsor Tyson Food Service's True Chicken Breast Fillets and Natural Hardwood Smoked Center-Cut Bacon. Taking second place were nutrition services director Deborah Jones and chef Karea Anderson from St. Peter's Hospital in Helena, Mont. with their chicken and bacon empanadas with grilled corn salsa, avocado crema and pomegranate cherry reduction. The third place award went to director of nutrition and foodservice Angelo Mojica and executive chef Shawn Dolan from UNC Healthcare in Chapel Hill, N.C. for their tobacco road chicken.