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Two culinary students recently embodied the Seattle Culinary Academy’s goal of utilizing fresh, local produce in innovative dishes by landing spots in the Washington Potato Commission Culinary Student cookbook. The commission’s annual student recipe contest challenges hundreds of culinary students from across the state to submit creative recipes that highlight local Washington potatoes. Adila Esbhani submitted a recipe for Aloo Chop, an Indian-style meat-filled potato croquette, and Kim Trieu submitted a recipe for Potato Mochi, a Vietnamese dumpling.