Hobbs Brook Management participated in The Waltham Rotary Club‘s First Football Food Frenzy last month and we got the scoop from Sous Chef Paul Armann:
…Hobbs Brook Management had the privilege of participating in the 2015 Football Food Frenzy put together and hosted by the Waltham Rotary Club at the Westin Hotel on Sunday, January 25th. Our team consisted of Paul Armann: Sous Chef, Kevin Costello: Executive Chef, Tom King: Chef, and Cassie Mackinnon: Food Service Coordinator, who all played a vital role in the success of our presentation.
The Football Food Frenzy was put on by the Waltham Rotary Club to raise money for local charities by creating a competition of Super Bowl themed appetizers. Hobbs Brook took this challenge and thought of innovative ways to bring this theme into our dishes.
We created a White Bean & Cilantro Turkey Chili topped with avocado infused crème fraîche and tri-color tortilla chips, a Jalapeño & Cheddar Beef & Pork Meatball topped with a cheddar and Monterey Jack cheese blend, and a Buffalo Chicken Rangoon filled with pulled buffalo chicken, bleu cheese crumble, cream cheese, scallions, garlic, and served with a buffalo ranch dipping sauce.
After the votes were tallied, we were awarded with Best Chili and Best Overall Appetizer for our Buffalo Chicken Rangoon. Our team will be receiving an award on April 1st from the Waltham Rotary Club for our participation and achievements.
“Over the past 7 years working at Hobbs Brook Management, I have noticed a tremendous amount of support to local charities by upper management, which has empowered me to strive to do the same. I feel very proud to work for a company that allows me to express my passion for cooking in a way that grants me the opportunity to also give back.”
-Paul Armann, Sous Chef
For more information on the event from the Waltham News Tribune: