Colorado Christian University's farmstand
Get a behind the scenes look at the preparation for Emerson College's Eat Local Challenge!
Our culinary teams like to go all out even when celebrating simple things, such as pasta. Our Oxford Dining team at Oxford College of Emory University recently created an indulgent creamy fettuccine Alfredo with savory andouille sausage, and the method of preparation and serving is truly drool-worthy. 🤤
#LoveBonAppetit #CulinaryCreativity #PastaPassion #FoodieFinds #GourmetGoodness #DroolWorthyDishes
Skip the peeler and prepare your squash with these easy tips from our chefs!
♨️ Hit "start" on your microwave.
1️⃣ Poke your squash all over with a fork and microwave in a microwave-safe dish on high for 3 minutes.
2️⃣ Quickly peel the skin with a y-shaped peeler or knife. (Okay, so maybe we're not 100% skipping the peeler...)
🔪 Speed up the process with a chef's knife.
1️⃣ Cut off the top and bottom of a squash.
2️⃣ Stand the squash on its bottom and work from bottom to top to cut the skin in strips.
#SquashTips #EasyCooking #MicrowaveHacks #KitchenTips #CookingTricks #FoodPreparation #KitchenHacks
In honor of Native American Heritage Month, Willamette University's Sous Chef Kory Williams, who is part of the Tulalip Tribe, prepared two different meals using Indigenous techniques and ingredients. Watch the video for a sneak peek of Kory preparing the meal.
The dishes included seared smoked salmon, roasted blue hubbard squash, wild rice, and pickled blueberry and juniper agrodolce and sage-roasted turkey, pumpkin polenta, and fire-roasted tomatoes. They also featured fry bread with wild huckleberry jam, purple sweet potato pudding, and chia berry pudding!
🎥: Bon Appétit at Willamette University
#NativeAmericanHeritageMonth #IndigenousCuisine #TraditionalCooking #IndigenousFood #IndigenousRecipes
Looking for inspiring content about food, sustainability, and dreamers? Look no further than our new Pinterest account! We're sharing unique stories, delicious recipes, and inventive marketing ideas nationwide. Plus, we're making it easy to find what you're looking for and constantly updating boards with new content. #LoveBonAppetit at the link in our bio! ❤️ https://ow.ly/gBHO50OQv9x
In partnership with Student Action with Farmworkers (SAF), our longtime partner for Farmworker Awareness Week, we have compiled a list of the five key concerns about the climate crisis as identified by farmworkers.
Either watch the video or read below!
1️⃣ Heat Stress: Farmworkers are 35 times more likely to die from heat-related illnesses than any other civilian worker.
2️⃣ Adverse Weather: Farmworkers find themselves temporarily and sometimes permanently out of work due to changing weather patterns and extreme heat.
3️⃣ Migration: Farmworkers are growing concerned with how difficult migration for seasonal work has become due to extreme weather patterns in their home countries.
4️⃣ Citizenship: Around 317,000 farmworkers have H-2A visas that do not currently provide a pathway to permanent legal residence of any sort.
5️⃣ Wages: The average wage for a farmworker is between $20,000 - $24,999 per year. These extremely low wages present even more difficulties in maintaining resiliency during the climate crisis.
Learn more about their concerns: http://ow.ly/hM6S50NtZM1
President's Dinner by the Bon Appetit at William Jessup Team
Our team at Bon Appétit at William Jessup University has been honored by the City of Rocklin, California Government as one of their "Best of 2022 Restaurants," and we can see why! Here's an amazing catering spread their team put together for their recent President's Dinner event.
Mushroom Banh Mi at The Green House
We're so excited to be able to share the latest and greatest menu items available from our culinary team at Chase Center as basketball season begins! At The Green House at Portal 56, you can now enjoy a vegan banh mi with mushrooms.
Give Taste of Chase Center a follow as they release more game-day eats coming to Chase Center.
Caramel Apple Decorating
Fall means it's time for apple decorating! What are your favorite caramel apple toppings? (We have a thing for sprinkles like Bon Appétit at George Fox University does. 👀)
#10 World's Best Pizzeria
We're overjoyed to feature Tony's Pizza as one of our Tastemakers at Taste of Chase Center We're going to let you in on something we've known for a long time: Tony has been awarded with Pizza Maker of the Year and Number 10 in the World Best Pizzeria from 50 Top Pizza! Next time you're at Chase Center, swing by for a slice. 🍕
Eat Local Challenge 2022 at Hamilton College
If you weren't able to attend an #EatLocalChallenge event yesterday, this video from Bon Appétit at Hamilton College is a pretty close replacement to experiencing it in real life. 😍
At The Little Pub, the Hamilton team featured a 100% local meal with ingredients from within a 150 mile radius the café, including from farms like Tassone Farms (Cicero, NY), Potenza Organics (Trumansburg, NY), and North Star Orchards (Westmoreland, NY)!
