Notre Dame cooking up sustainability-minded dish for YMCA Greatest Chefs of Michiana

SOUTH BEND, Ind. (WNDU) - Every year, the YMCA hosts a massive fundraiser — Greatest Chefs of Michiana — to help meet critical needs of our community, and Notre Dame is cooking up something great!

Geory Kurtzhals, senior director for sustainability, and Chef Ryli Vissers, director of culinary, are partnering in the 13th annual event next Thursday, Oct. 17.

They will present a thoughtfully crafted dish: Fall Root Vegetable Pave’ with brown butter gruyere cheese foam, root vegetable crunch, chive oil, and a micro herb salad. Many of the ingredients are locally sourced, and the dish embodies a low-impact approach, minimizing greenhouse gas emissions associated with food production.

Kurtzhals and Vissers joined us on the show to tell us more about the Notre Dame Sustainability team’s mission while showing us how to cook the dish! You can learn more by watching the video above!

You can vote for Notre Dame’s dish in this year’s Greatest Chefs of Michiana fundraiser by clicking here. Votes are $50 each.