Faculty, Staff Sample A Feast At First Taste Of Baylor

  • News Photo 1481
    Executive Chef Jim Jorgenson with some of his signature dishes.
  • News Photo 1480
    Desserts were plentiful at the first Taste of Baylor
  • News Photo 1482
    Baylor Catering also can create impressive ice sculptures, like this one at Taste of Baylor.
Aug. 22, 2003

Sushi, couscous salad, artichoke spinach dip, cheesecake, truffle cookies. These were just a few of the selections offered at the first Taste of Baylor, an event that faculty and staff hope is repeated in the years to come.

"Everything I have eaten has been awesome," said Joyce Lamb, office manager of Baylor photography, as she nibbled on fresh pineapple and jumbo shrimp.

Taste of Baylor was the brainchild of Linda Ricks, director of marketing for Baylor Dining Services. She wanted to stage an event that would showcase the talents of the university's new executive chef Jim Jorgenson.

"At Baylor, food and fellowship go really well together, and we thought this would be a fun way to introduce the Baylor community to the fabulous recipes that Jim brought to the university," she said. "People have been surprised at the variety of recipes, from the common to the uncommon. They are still able to eat some of their longtime favorites but also try some new items like the wraps and sushi."

Ricks said that while many cities, such as Dallas and Plano, host tasting events, the idea has not caught on at universities. Trinity University in San Antonio sponsors a similar event, but Ricks knows of no other university that does so.

Jorgenson said Baylor faculty and staff have responded well to the expanded menu selections and his signature dishes. New favorites include a grilled pork loin chop with sweet onion reduction and a roasted dill scented Atlantic salmon with a whole grain mustard sauce. And he has taken dessert to a new level with such items as a six-layer chocolate gateau served with fresh berries and raspberry coulis and crème brulee New York style cheesecake with raspberry sauce. Baylor catering also can provide additional services including ice carvings, speciality gift baskets and floral arrangements.

"A lot of the departments that request our services only host big events once or twice a year, and they want something special," he said.

After faculty and staff sampled his outstanding recipes, Jorgenson might find the services in even greater demand.

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