Associate Professor Samir Amin’s FSN 304 Advanced Culinary Principles and Practices class was asked to prepare four different street food dishes that could be served in Vista Grande. The students prepared and presented their dishes to Jess Dozier, director of Campus Dining, Russell Monteath, assistant director of Campus Dining and Chef Chris Dunham, executive chef of Campus Dining.

The students prepared a tasty selection of choices including Pani Puri, a crispy bite-sized puffed dough pocket filled with potatoes, chickpeas, red onion, cilantro, seasoned with chaat masala, and Mul Naengmyeon, a cold noodle soup in a savory vegetable broth with topped with julienned cucumber, sliced chilled tri-tip, or marinated mushrooms, accompanied with sweet and spicy pickled daikon radish, a soy-marinated egg, and a sprinkle of sesame seeds for a nutty crunch. Both dishes were served at Vista Grande on May 27.