If asked, few people might say turnips were on their Top 10 list, but mash them like potatoes with butter and milk, and what guest would turn them down? And many shy away from other lesser-known vegetables for fear of the unknown or lack of cooking knowledge, but chefs — especially lovers of local and seasonal — live for showing off many underserved vegetables and highlighting their best qualities.
Regis Goes Hyperlocal with Onsite Food Gardens
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.
Art Institute Hosts Bash for Chicago Charter School
The Art Institute of Chicago hosts hundreds of high-profile events throughout the year, but one of the hottest tickets this spring was the inaugural Chef ’s Playground benefit for the Academy for Global Citizenship (AGC).
U of Portland Welcomes the Dalai Lama
Bon Appétit may talk about environmental stewardship, but wouldn’t you rather hear it from the Dalai Lama? Participants at a multi-venue Environmental Summit — including the University of Portland in Portland, OR—got to do just that.
Penn’s Partnership with Local Community Kitchen Continues Strong
Bon Appétit teams love playing a role in the communities in which we work, but supporting cooking related enterprises isn’t one we get to fill that often. That’s why the Bon Appétiters at the University of Pennsylvania in Philadelphia enjoy their partnership with the Dorrance H. Hamilton Center for Culinary Enterprises (CCE) so much.
First Bon Appétit/St. John’s Scholarship Recipient Graduates with Honors
Bon Appétit Management Company is proud to partner with its education clients to tackle many mutually important issues of sustainability, such as food waste and climate change. Now, with the graduation of the first recipient of a joint scholarship at St. John’s College in Annapolis, MD, it has added greater access to higher education to the list.
Recipe: Brussels Sprouts Caesar
We are all familiar with the traditional version, and we wouldn’t dare try to get rid of it. But let us spread our salad wings a bit and leave the comfort of our romaine domain behind. With that, we would like to introduce to you a modern and delicious take on the original: a Brussels Sprouts Caesar.
Life 101: Cooking (and Beyond) for Carleton Seniors
Bon Appétit Registered Dietitian Jenny Pope shared information on healthy cooking, cooking for one, eating a balanced diet, and food safety tips.
Fast Food Nation Author Savors Slow Food at University of the Pacific
One of the best parts about breaking bread together as a community is the chance to sit down and enjoy not just the exchange of tastes, but ideas. America’s fast food habits, which mostly involve people eating alone on the run, don’t allow that to happen. So it was a wonderful treat to have Eric Schlosser, the journalist who wrote the game-changing book Fast Food Nation—the 2001 book that exposed the unsustainable food safety, labor, and animal welfare issues of the fast food industry—visit University of the Pacific in Stockton, CA, for a talk, several farm tours, and a convivial meal.
Bon Appétit Answers the Call of Duty at MIT
When reports of explosions at the Boston Marathon quickly spread across the Charles River to the Massachusetts Institute of Technology, the entire campus community stopped what it was doing. Students and employees scrambled to attempt to reach loved ones, to check on them as well as reassure that they themselves were all right. As the city went into shock, Bon Appétit employees gathered with students around radios, televisions, and computers, waiting for news.