Bon Appétit Management Company

Savory Corn and Chard Pudding. Try this flavorful dish for a unique way to sneak vegetables into your breakfast. Use mustard greens or spinach if chard is not available in your region. Serves 4.

In 2010 the Affiliated Tribes of Northwest Indians came together to set up the Salmon Marketing Program. The program buys fish caught by tribal members on tribal land, pays the fishermen a sustainable living wage, processes the fish at a facility owned and operated by the community, and then distributes the products itself to ensure the integrity of the process. The program has expanded to new markets — and Bon Appétit is proud to be a customer.

Nectarines and Coconut Cream – Bright, tart summer fruit and creamy coconut – it’s hard not to love this dessert. Serves 6.

Cauliflower Herb Flatbread – Trade in refined carbohydrates for a boost of antioxidants and fiber with this versatile side dish that can also be used as a pizza crust. Serves 4 as an appetizer.

Mandalay Rainbow Salad – A more approachable twist to a classic Southeast Asian salad that is bursting with color and flavor. Serves 6.

Infuse still or sparkling water with ginger and lime for a subtle, zero calorie, and refreshing beverage with impressive presentation.

Today, on July 24, Bon Appétit cafés across the country are celebrating Peachfest, a fun, delicious occasion to celebrate the summer peach harvest and showcase some of our local Farm to Fork peach growers.

Iced black tea mixed with lemonade provides a refreshing, lower-calorie beverage that may be known as “half & half” in the Southern United States.

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.

A combination of watermelon and tomato juice, accented with lime and cayenne, makes for a slightly spicy and very cool summertime drink.