Submitted by Rebecca Repp, Director of Catering and Brand Programs
Farm to Fork took on a whole new meaning — and a much shorter distance—this spring and summer at Regis University in Denver, as gardens planted and tended by Bon Appétit staff members yielded bounties for the kitchen.
One plot is in the Regis Community Garden on campus, but there’s now a secondary plot in the backyard of General Manager Letina Matheny, just a few blocks away. Letina, Kitchen Supervisor Clay Slipke, Grab and Go Supervisor Brittany Standage, and Executive Chef Tim Ramirez took breaks from their time in the kitchen to tend to the gardens.
The yields from both gardens were used in catering and café meals and offered quite the variety: crisp carrots, baby carrots, potatoes, sweet corn, celery, onions, shallots, garlic, sage, thyme, tomatillos, radishes, Roma tomatoes, heirloom tomatoes, poblano peppers, butternut squash, spaghetti squash, beets, broccoli, eggplant, romaine lettuce, and snow peas. These dedicated team members added green thumbs to their Bon Appétit uniforms, and guests were rewarded with the epitome of local and seasonal.