Conference Recipes from Omni Grove Park Inn Banquet Chef Melissa

Oct 09, 2018 by Healthy Eating in Practice in  General
Chef Melissa McKnight of the Omni Grove Park Inn

Between the conference meals and cooking class creations the food was outstanding at our inaugural Healthy Eating in Practice Conference. Our sincere thanks to Banquet Chef Melissa McKnight and the Omni Grove Park Inn for preparing delicious and nourishing meals and snacks for our conference attendees. Below are a few of the requested recipes from the conference. We hope to share more soon.

Smoked Trout Hash

5 lbs smoked skin on local trout

1 tbsp Cajun seasoning


3 tbsp olive oil

1 clove garlic minced

1 onion julienned

1 thyme sprigs picked

local potato diced or shredded



Smoke trout with seasoning and allow fish to cool so you can remove the skin and flake.

In large pan sweat the onions in oil until translucent

Add potatoes and spices, cook on medium heat, allow potatoes to cook, stirring when needed.

When potatoes are cooked fold in the trout and serve immediately.


Quinoa Corn Cakes

1 cup cooked quinoa

1 tbsp garlic granulated

3 tbsp minced parsley

1 tsp kosher salt

1/2 tsp cracked black pepper

2 each local corn charred and cut from cob

3 tbsp olive oil



Cook quinoa in water and allow to cool slightly, save the excess liquid for the cakes

Char corn and cut kernels from cob

In large bowl combine all items and mix well, add the cooking liquid if needed to make cake more flexible.

Scoop and portion desired cake size

In a hot heavy bottomed pan, sear the cakes on each side and finish in the oven to heat evenly.

Add shredded cheese and peppers for additional flavors


Black Eyed Pea Salad

2 cups black eye peas

1 stalk celery, medium dice

1/2 onion, medium dice

1 each tomato medium dice

1 each jalapeno

3 tbsp olive oil

3 tbsp rice wine vinegar

1 tsp kosher salt

1 tsp cracked black pepper


Artisan lettuce cleaned and chopped

Mix oil and vinegar and jalapeno, making simple vinaigrette.

Mix all other items together and add dressing as desired for flavor and constancy.


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