By Mia Hall, MUTV-23 News reporter

COLUMBIA- Mizzou Campus Dining Services hosted a virtual cooking show with Chef Eric Cartwright. The event, Live Cooking Special Homecoming Edition, showcased the making of two dishes that are perfect for any game viewing event. The event sponsors were Mizzou Campus Dining Services, Mizzou Alumni Association and Campus Activities Programming Board. A unique feature of this cooking event was that there were 50 cook-a-long kits available to students watching from home. Students were able to pick up their kits on Tuesday, Oct. 13 at Sabai.

The cook-a-long kit included the ingredients for the first dish, which was Tiger Tail Dip. Chef Eric describes this appetizer as a “warm crawfish dip.” This dip is perfect to put out right before the game starts as a starter dish. The second dish showcased is Bacon Ranch Meatballs. 

Chef Eric says, “The theme for homecoming here at Mizzou this year is ‘timeless and true.’ I’ve had the great fortune of being part of the Mizzou community for the last 16 years and I’ve absolutely fallen in love with it and working with dining services and getting to serve the incredible students that we have on our campus everyday. And, in those sixteen years, one of the things that is absolutely timeless are bacon and ranch.” 

Chef Eric showed all the steps in making meatballs including seasoning the meat, wrapping the bacon around the meat, and making the glaze to go on top of the dish. He also discussed the top two mistakes people make when cooking meatballs.

Live streaming for the event was available on Facebook and Instagram, but the event can be accessed through the Mizzou Campus Dining Services facebook page.

If you missed this event, but want to attend something similar, Campus Dining Services is hosting another Live Cooking Show with Chef Eric. The deadline to reserve cook-a-long kits has already passed, but viewers can still watch the live show on Thursday, Oct. 22 to learn how to make butternut squash risotto and broccolini roasted with almonds at 6 p.m.

Edited by Rachel Henderson

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