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Vandy's Cooking: Fresh and Tasty Pairings

Recipes by Audrey Patterson, Chef De Cuisine, E. Bronson Ingram and Justin Netto, Executive Catering Chef

Pork/Chicken Lettuce Wraps & Asian Cucumber Salad

Lettuce Wrap

4 oz minced chicken thighs

4 oz minced pork shoulder

2 oz bamboo shoots

2 oz green onions

1 large egg

1 tbsp soy sauce

1 tsp cornstarch

1 tsp kosher salt

1 tsp ginger (minced or puree)

1 tbsp minced garlic

½ tbsp black and white sesame seeds

3 tbsp oil (vegetable, canola, or blended is fine)

Asian Cucumber Salad

2 – 2 oz cucumbers seeded and peeled

2 cups rice wine vinegar

3 oz julienned red bell pepper

1 minced small jalapeno

1 tbsp kosher salt

3 oz julienned shallots

2 tbsp cilantro


Chicken Milanese & Arugula Salad”

Chicken Milanese

2 boneless chicken breast

2 large eggs

1 tbs water

½ cup all-purpose flour

1 cup panko breadcrumbs

2 tbs butter

¼ cup olive oil (for frying)

Arugula Salad

1 hand full arugula

1/4 cup sweet cherry tomatoes

¼ cup thinly sliced red onion

½ cup fresh parmesan shavings

1 tsp extra virgin olive oil

1 lemon (cut in half)

If you would like to cook along with us, please have all of your ingredients pre-portioned and ready to combine.  We encourage you to stay physically active and to choose nutritious food whenever possible.  For more recipes, follow on Instagram at Vandy Campus Dining and like on Facebook at Vanderbilt Campus Dining.


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Questions? Contact Human Resources or email:

Audrey Patterson, Chef De Cuisine, E. Bronson Ingram


and  Justin Netto, Executive Catering Chef