In its 15th year, the annual lab culinary competition is still a major point on the social calendar, with many strong entries! This year we saw a fabulous array of finger foods, pastries, bright fresh fruit and vegetables (some from the entrants' own gardens!), sweet things in cups and baked as beautiful whole cakes, foods originating from other cultures and classic dishes we knew well. Unusually this year, I didn't make a dessert submission, though I put in my requisite two entries: among the pics above, you'll be able to see my broccoli & gorgonzola pie, and some hot & sour rhubarb tofu.
The grand prize was reserved for the sparkliest of cakes and the baker who dressed just like it.
I've also written accounts of this competition in 2006, 2008, 2010, 2011, 2012, 2015, 2016 and 2017.