When the Georgetown University Grilling Society contacted George Foreman about inviting him to be a guest speaker at an upcoming event, its members never imagined that they would be invited to compete in a grilling competition. Instead of agreeing to visit GU, Foreman invited GUGS to participate in the The Food Network’s first-ever “George Foreman College Grill-Off,” which will take place today at Pepperdine University in Malibu, CA. It will appear on the Food Network as a one-hour special between June and September.
Three senior members of GUGS, Miguel Alampay (NHS ‘05), Dave Cooper (CAS ‘05) and Matt Minor (CAS ‘05), will receive an all-expenses paid trip to Pepperdine to participate in this competition. Facing competition from grilling societies at Duke, Pepperdine and the University of Missouri-Columbia, Cooper claims that he is not worried.
“We have been preparing for quite a bit and will perform in the true spirit of the Georgetown education,” Cooper said.
In addition to naming winners of the grilling competition, the event will also promote George Foreman’s new Next Grilleration Grills. After the huge success of the Lean Mean Grilling Machine, launched in 1995, Foreman is expanding his line to include an easier-to-clean model that has removable, dishwasher-safe grilling plates.
Foreman, the former professional boxer best known for his promotion of Meineke Discount Mufflers and his five sons named George, is also a member of the Pepperdine Board of Regents. He will host the day’s events, providing introductory remarks at the beginning of the competion. President Alampay expressed his organization’s appreciation for Foreman as both a grilling guru and as a person.
“We think Mr. Foreman lives the life of cura personalis [care of the whole person] that we so value here at Georgetown,” Alampay said.
Foreman’s website www.biggeorge.com details his many faces; he is not only a boxer and salesman, but also an ordained minister with a congregation in Houston, Texas, a rancher, the founder of the George Foreman Youth and Community Center and the father of 10 children.
Using the Next Grilleration Grills, GUGS hopes to win the grand prize of $2,000 for each team member, 25 George Foreman Next Grilleration grills and the Next Grilleration title belt that they intend to put to use at their campus barbeques. To win, they must make four dishes, one each in the categories of seafood appetizer, entre?, dessert and “Grilleration Innovation,” which “[will use a] George Foreman Grill in a unique way to create a menu item,” according to Pepperdine’s website. GUGS will concoct Scallop and Shrimp Kabobs, Jerk Chicken, Rosemary Potatoes, Grilled Asparagus, Grilled Strawberry Shortcake and Banana Flambee.
Using the criteria of creativity, flavor, appearance and presentation, organization, hygiene and team effort, six judges will decide the winning team. If the lines that build up in Red Square to wait for GUGS burgers are any indication, the Georgetown team may be coming home with the Next Grilleration trophy.
