A few decades ago, when the majority of hogs lived outdoors and were able to eat whatever they wanted, pork was deliciously fatty and juicy. As industrial agriculture grew, pork became known as “the other white meat.”Director of Culinary Operations Bernie Laskowski from the Art Institute of Chicago would like to do something about this state of porky affairs.
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A Balanced Plate: Salt and Pepper Romanesco, Curried Garbanzo Beans, and Bulgur Pilaf
- Blog
March is National Nutrition Month and we challenge you to choose a balanced plate of fruits, vegetables, whole grains, and lean protein for at least one of your meals each day this month.
For more information about balancing your plate, visit cafebonappetit.com. Here are three simple, yet tasty recipes that, when combined, create a balanced plate. Feel free to experiment with additional herbs and spices.
A clam-oring success!
- Blog
Every February for the past 31 years, thousands of fans flock to Santa Cruz’s Beach Boardwalk to sample clam chowder for a good cause. This year, colleagues from Bon Appetit joined forces to support one of their own, Chef de Cuisine Kevin Means, as he presented his award-winning Boston recipe.
Oracle – Broomfield Goes Hydro-Powered
- Blog
Fresh herbs are an important part of Bon Appétit’s daily menus, finding their way into marinara sauces, condiments, sandwiches, salads, and side dishes. They also have a short shelf life, adding to kitchen waste and expense. The Bon Appétit team at Oracle- Broomfield in Broomfield, CO, is testing a way to grow all the herbs they need year round, using a small amount of indoor space — and hydroponics.
CEO Fedele Bauccio Profiled by 7×7 Magazine
- Blog
Writer Jessica Battilana spent a day trying to keep up with Bon Appétit CEO Fedele Bauccio for this in-depth profile that 7×7 Magazine published in its February food issue.
Celebrating Valentine’s Day with Cordillera Chocolate
- Blog
Bon Appétit celebrated Valentine’s Day last week at American University in Washington, DC, by hosting an event that focused on the best part of this holiday: Chocolate! But not just any old chocolate.
Meet the Chef: Q&A with Terzo Piano’s Tony Mantuano
- Blog
Terzo Piano, located in the Modern wing of the Art Institute of Chicago, is known far and wide for its creatively seasonal menus made using local, organic, and sustainably produced ingredients. Bon Appétit is proud to partner with award-winning chef Tony Mantuano to serve visiting art lovers and the greater Chicago community. In this interview, Tony talks about feeding the Obamas, being on Top Chef Masters, and what it’s like to work at the intersection of food and art.
Meet the Chef: Q&A with Terzo Piano’s Tony Mantuano
- Blog
Terzo Piano, located in the Modern wing of the Art Institute of Chicago, is known far and wide for its creatively seasonal menus made using local, organic, and sustainably produced ingredients. Bon Appétit is proud to partner with award-winning chef Tony Mantuano to serve visiting art lovers and the greater Chicago community. In this interview, Tony talks about feeding the Obamas, being on Top Chef Masters, and what it’s like to work at the intersection of food and art.
Going Where No Food Service Company Has Dared to Go Before
Today — and not for the first time — Bon Appétit Management Company is making history in the food service industry. In a joint announcement with The Humane Society of the United States, we are vowing to stop serving all pork produced using the cruel and inhumane practice of gestation crates and all eggs, including “liquid” ones (those removed from their shells), from hens confined to battery cages by 2015.
Bon Appétit Has Cure for What “Ales”You
- Blog
Chefs and diners around the country have gone crazy for beer and food pairings. No longer a pedestrian beverage, today’s well-made microbrews can be light enough to pair with dessert, or robust and bitter, standing up to the boldest of foods.