Submitted by Kimberly Triplett, Regional Operations Support
At a special event at Catersource headquarters’ test kitchen in Minneapolis, Bon Appétit Management Company chefs and staff shared the new Stem to Root program as part of a series showcasing new, inspiring catering and culinary trends.
With ingredients from campus-based and other local farms, the chefs used the whole vegetable—stalks, peels, rinds, and roots—in ways beyond the traditional stock making. The recipes are organized by ingredients that are usually overlooked and relegated to the compost bin. While they may not be the star of the recipe, they are prepared in a unique way that adds a new depth of flavor, such as sumac-spiced carrot peels.
Regional Operations Support Kimberly Triplett, Minnesota History Museum Executive Chef Erik Vik, Medtronic Chef/Manager Brice Wozniak, and Carlson Companies Executive Chef Mark Hidding prepared the Stem to Root recipes, while Regional Operations Support Ellen McGhee, Director of Catering Operations Christie Altendorf, and Director of Event Catering Sales Dawn Dacut set up a rustic farm table to showcase Bon Appétit and its Stem to Root concept. All who tasted the creations were delighted—both by taste and creativity and to see Bon Appétit at the forefront of industry innovation.