Checking in with some of the most forward-thinking onsite culinary teams at midyear reveals some instances of perfect balance. We’re seeing hot trends and cool classics side by side on the menu, along with delicious choices both healthful and indulgent: the crispy, savory, crackling porky fattiness of porchetta stands in contrast with a fresh, zesty quinoa bowl. Shrimp and grits coexist with a carrot soufflé.
It just wouldn’t go away. That was Director of Dining Services Dennis Pierce’s sinking feeling, day after day, as UConn Dining remained the white-hot focus of YouTube views, tweets, retweets, Facebook posts, late-night monologues and relentless media attention in the days and weeks following a student’s drunken confrontation with the dining staff over a dish of jalapeño-bacon mac ‘n cheese.
From a traditional German breinwurst to a cult-favorite hot dog created in Phoenix and a burger topped with bacon-flavored sausage, the time is right to put some crackling good sausage dishes on your menu.
Celebrity chef Jet Tila brought the “Cutthroat Kitchen” brand of kitchen mayhem to Morrison Community Living’s 3rd Annual Food Fight Finals, a companywide cooking competition recently held in Los Angeles.
In case you haven’t seen “Cutthroat Kitchen” on TV, maddening sabotages, crazy costumes and plenty of trash talk are part of the game.
Geographically, Alaska is far removed from the rest of the country. But unfortunately, the 49th state is closer than ever to the standard American diet of processed junk food and soda.
The rate of diabetes and other lifestyle-related chronic illnesses has skyrocketed over the last decade among Alaska Natives and American Indians, two populations served by NMS (NANA Management Services)
Living in the Great Lakes region of the Midwest can be paradoxical at times. Its greatest charm is also the source of its greatest annoyances: the seasons.
Watch Midwesterners curse the elements as they scrape their windshields during a harsh, endless winter. Then watch them wander into the forest with a renewed sense of wonder every spring, hunting for morels to roast over an open fire. This love-hate relationship with the elements always comes with a silver lining: amazing local food.