Biography

Barry Greenberg is the Executive Chef at The University of Iowa. Having worked on campus since 1992, Barry’s responsibilities include menu oversight and planning for student dining, catering operations, campus bakeries, retail dining and the President’s Residence. His culinary career began while attending high school in Connecticut by working in a family restaurant as a part time job. He attended and graduated with Culinary Arts and Management degrees from Johnson and Wales University in Providence, Rhode Island.

Barry received his Executive Chef’s Certification (CEC) in 2003 from the American Culinary Federation, the largest association of professional Chefs in the world. Barry is also a certified Kansas City Barbecue Society judge. He competes in many Culinary and Recipe Competitions with some success. Barry has won ACF Gold Medals at the Upper Midwest Restaurant Show and NACUFS Culinary Challenge. He has also won top honors at the Cattlemen’s ‘Best of the Barbecue’ competition, twice at the Iowa Pork Producer’s Taste of Elegance, The Avocados of Mexico recipe competition, the Gold Medal Flour Culinary Challenge and the Maple Leaf Farms Chef’s Challenge.

Barry finds cooking inspiration from many sources such as people, places, previous food experiences, reading and research. When not participating in all things culinary, you’ll find him either spending time with his family, golfing or gardening.


Recipes

Iowa Pulled Pork Pizza
- Serves 24

Ingredients

  • 24 oz – Pulled BBQ Pork
  • As Needed – California Raisin BBQ Sauce (see below)
  • As Needed – Olive Oil
  • 2 each – Pizza Crusts, 16 inch, raw
  • 2 Cups – Red Onion, julienne
  • 1 Cup – Green Onion, sliced
  • 4 Cups – Monterey Jack Cheese, shredded
  • 2 Cups – Cooked Bacon Pieces

Directions

  1. Assemble all ingredients at pizza station.
  2. Build pizza by oiling the crust, laying on sauce, onions, pork, cheese and bacon.
  3. Cook in pizza oven as directed
California Raisin BBQ Sauce
- Serves 1 qt.

Ingredients

  • ¼ Cup – Vegetable Oil
  • 1 Cup – Minced Onion
  • ½ Cup – Minced Celery
  • 2 Tbl. – Minced Garlic
  • 1 tsp. – Chili Flakes
  • 1 each – Jalapeno, chopped
  • 2 tsp. – Dry Mustard
  • ¼ Cup – Chili Powder
  • ½ Cup – Brown Sugar
  • 1 Cup – Cider Vinegar
  • 2 Cups – Ketchup
  • 1 Cup – Raisin Paste

Directions

  1. In a sauce pan, heat oil and sweat the onion, celery, garlic, chili flakes, jalapeno, dry mustard and chili powder until vegetables are very soft. Cook slowly, you do not want any color on the vegetables.
  2. Add remaining ingredients and bring sauce to a boil. Reduce heat and simmer 45 minutes. Taste and adjust seasoning with more sugar and/or vinegar.
Miso Vinaigrette

Ingredients

  • 1 each Egg
  • ¼ Cup – Rice Wine Vinegar
  • 2 each – Garlic Cloves
  • 1 Tbl. – Peeled Ginger Root, chopped
  • 1 Cup – Vegetable Oil
  • ¼ Cup – Light miso
  • 1 Tbl. – Soy Sauce
  • 2 tsp. – Sriracha Paste
  • Tt – salt/pepper

Directions

  1. Place egg, vinegar, garlic and ginger in blender or food processor and blend.
  2. Slowly add the oil making an emulsion.
  3. Add remaining ingredients and season with salt and pepper to taste, reserve.
Heath Bar Brownies a.k.a. PLC Brownies
- Serves One half sheet pan

Ingredients

  • 15 oz. – Unsweetened Chocolate
  • 24 oz. – Butter, unsweetened
  • 5 ¼ Cups – Sugar
  • ¾ Cup – Corn Syrup
  • 2 Tbl. – Vanilla
  • 12 Each – Eggs
  • 1 tsp. – Salt
  • 3 Cup – Flour
  • As needed – Chopped Toffee Pieces

Directions

  1. Melt the chocolate and butter together in a mixing bowl over double boiler.
  2. Combine sugar, syrup, vanilla and eggs in a mixing bowl, whisk to combine.
  3. Temper the chocolate mixture into the egg mixture and stir in the flour and salt.
  4. Pour batter into sprayed ½ sheet pan with extenders. Top with chopped toffee pieces.
  5. Bake at 325 until just set. Cool and remove extenders. Slice to desired pieces.

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