Bon Appétit Management Company

The food item that received the most attention last Tuesday was never touched by a chef’s hand at all: the kiwi berry.

At the tender ages of 12 and 14, Sam and Johnny Rosenblad are already seasoned entrepreneurs, taught well by their dad, farmer Jeff Rosenblad. They sell cucumbers from Happy Harvest Farms in Mount Angel, OR, at the local farmers’ market and to Bon Appétit at both University of Portland and Willamette University through the Farm to Fork program.

People who say that the details of sausage making are best left to the imagination have never visited an artisanal sausage factory. A few lucky Bon Appétiters got to tour Continental Sausage Company – which has been in business in Denver for 30 years producing authentic Swiss-German style sausages from the best ingredients—and they have nothing to hide.

Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge, is drawing to a close. This Black Cod and Succotash with Lemon Parsley Oil is the perfect dish to impress for a weekend dinner party or date night.

It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! This crab and scallop bake recipe from Roger Williams University Executive Chef Bob Lavoie is just the thing for a chilly fall night.

It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! Bored with tuna salad? Try this recipe smoked bluefish salad with hot peppers and honey from Jay Keller, Bon Appétit Executive Chef at Gallaudet University in Washington, D.C.

It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! This recipe from Edward T. Farrow, Bon Appétit Executive Chef at the Musical Instrument Museum in Phoenix, takes some assembling, but its bold flavors pair well with mild tilapia.

It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! According to a new report from NOAA, Americans eat only about 15 pounds of seafood per capita annually, and of that, 91% is imported. Time to tip the scales in a healthy, homeward location! We’ll be running a tasty seafood recipe each day this week from our chefs.

Many Americans now know the names of the farms that grow their food, but even as we’re urged to eat more seafood for its health benefits, few of us can identify local species or the fishing operations that supply them. The time is ripe for local fish. Please join @bamco and @seafoodwatch for a Twitter chat on Monday, September 24, at 12pm Pacific.

At Bon Appétit, we love local food — just ask the thousand-plus small farmers, fishers, and artisans who supply us through our Farm to Fork program. Inspired by them, teams at many of our corporate accounts have started growing some of their own food.