To help raise awareness for Taste of the Upstate, Christine Scarpelli of WSPA 7News recently spoke with Daneen Schatzle of Loaves & Fishes and chefs on the campus of Furman University.
The event, which occurred on Sunday, April 13, at Bon Secours Wellness Arena, benefitted Loaves & Fishes, a Greenville nonprofit that rescues food and redistributes it to those in need.
This year, chefs competed for bragging rights and awards in the event and were encouraged to use local ingredients. Rob Jansen, retail executive chef at Bon Appétit, Furman University’s food service arm, prepared food at The Paddock using ingredients from the Furman Farm.
Themed “Livin’ La Vida Local,” the culinary celebration featured live music and showcased some of the region’s best chefs and their creations while attendees got the chance to sample dishes and vote for their favorites.
Chef Jansen was later interviewed again on WSPA 7News. He described the use of locally sourced food as being in an entirely different category than what’s available in grocery stores.
2025 Award Winners
John DeJong Culinary Excellence
Chef Papi Bistro of Ink’d Chef with his Caribbean Mofongo Rice Bowl.
People’s Choice
Chef Rob Jansen of Bon Appetit Management Company at Furman University with his Upstate Southern Papusa, a Griddled Corn Cake Stuffed with Smoked Pulled Pork.
Best Savory Dish
Chef Vinnie Bienish, of The Cook’s Station with his Slow Roasted Italian Pork Belly Florentine on Crostini.
Best Sweet Dish
Chef Eugena Talley of The Herbal Farmercy with her Mississippi Mudslide Brownies.
Best Use of Locally Sources Ingredients
Chef Rob Jansen of Bon Appetit Management Company at Furman University with his Upstate Southern Papusa, a Griddled Corn Cake Stuffed with Smoked Pulled Pork.
Visit https://werescuefood.org/taste-of-the-upstate/ for more information.
Written by Furman University.