With Thanksgiving fast approaching, so is that day when the feast is over and the guests have gone home – and you have a giant dish full of leftover turkey sitting in the refrigerator. Sure, you could make turkey sandwiches — the classic way to use up leftovers — but the Bon Appétit team at Cisco-San Jose in San Jose, CA, has some more creative ideas. Since guests often ask for recipes from the chefs, this holiday season the team proactively provided customers with ideas of how to get the most out of their Thanksgiving meal.
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Bon Appétit Holds Sustainable Iron Chef Competition at Carleton College
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With such student organizations as Farm Club, a brand-new cooking student organization headed by young Swedish chef Vayu Maini Rekdal, and Food Truth, considered the most active group on campus, it’s no wonder Carleton College students flocked to compete in the campus’s first annual Sustainable Iron Chef Competition, hosted by Bon Appétit Management Company in honor of the first national annual Food Day. Cooked up by the Center for Science in the Public Interest, Food Day is a movement for “real food” across the country.
New Tradition on Campus: Iron Chef, College Style
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Bon Appétit at Goucher College kicked off November with a new tradition for the campus: Iron Chef, college style. Representatives from each of the four classes—freshmen through seniors—were tasked with creating a delicious meal in a limited time frame not only for a panel of discerning judges, but for the entire café… during the dinner rush. That meant cooking not just for three or four, but for hundreds. Adding a whole new element to the competition, this certainly left the student competitors an appreciation of what kitchen staffs in college dining halls do three times a day, every day!
Mills College Takes a Field-to-Fork Trip to Frog Hollow Farm
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In certain circles, some farmers are as famous as rock stars. Bon Appétit Farm to Fork partner Al Courchesne of Frog Hollow Farm in Brentwood, CA, is one of them. Renowned Berkeley, CA, restaurateur Alice Waters has been known to serve his O’Henry peaches, Rainier cherries, Goldensweet apricots, and Warren pears unadorned for dessert at Chez Panisse. To learn why, I organized a tour of Al’s farm along with a group of 50 faculty members, staff, students, and Bon Appétit Sous Chef Cheylin Hale from Mills College in Oakland, CA.
Walnut-Sage Pesto
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By Kristen Rasmussen, MS, RD For this month’s Well Being Challenge, we encourage you to replace an unhealthy saturated fat or refined carbohydrate with a healthy unsaturated fat source once a day for one week. Demonstrate your commitment to embracing healthy fats in your diet by posting photos or comments about your healthy fat substitutions on our Facebook page wall. Here’s a recipe to get you started. Walnut-Sage Pesto Makes 1 cup
Redlands Combines Technology and Fresh Produce to Educate Guests
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How do you get a plugged-in, tweeting, Facebooking generation interested and involved in sustainable farming? University of Redlands in Redlands, CA, found an answer this year for Low Carbon Diet Day– appeal to their inner techie.
Redlands Farm Feast Connects Eaters, Farmers, and Chefs
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Redlands in California’s San Bernardino Valley has a rich agricultural heritage, having once been one of the area’s largest producers of citrus crops. The Redlands Conservancy seeks to preserve both the agricultural land and its heritage – goals Bon Appétit is proud to support.
Redlands Farm Feast Connects Eaters, Farmers, and Chefs
- Blog
Redlands in California’s San Bernardino Valley has a rich agricultural heritage, having once been one of the area’s largest producers of citrus crops. The Redlands Conservancy seeks to preserve both the agricultural land and its heritage – goals Bon Appétit is proud to support.
Cod with Braised Celery and Tomato
- Blog
By Kristen Rasmussen, MS, RD For this month’s Well Being Challenge, we encourage you to replace an unhealthy saturated fat or refined carbohydrate with a healthy unsaturated fat source once a day for one week. Demonstrate your commitment to embracing healthy fats in your diet by posting photos or comments about your healthy fat substitutions on our Facebook page wall. Here’s a recipe to get you started. Cod with Braised Celery and Tomato
An Intimate Evening with Mario Batali at the Seattle Art Museum
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For a special fundraiser for the Seattle Art Museum on Friday, November 4, Bon Appétit’s TASTE Restaurant team worked with internationally renowned chef Mario Batali. Projected to raise $300,000 for the Seattle Art Museum, this extraordinary epicurean event featured a family-style dinner with Batali as well as a panel discussion among Batali; Thierry Rautureau, The Chef in the Hat™; and Steve Pool of KOMO News. Guests enjoyed signature Batali dinner platters, hors d’oeuvres, and desserts. TASTE’s menu was designed to bring Batali back to the Northwest, where he grew up, drawing ingredients from farms close by.