Three teams of students from The Culinary Institute of America came up with three different ways to incorporate the earthy flavor of the peanut in the National Peanut Board’s Student Innovation contest.
A cutting-edge vertical aeroponic garden is nourishing the dining program at the University of Southern California (USC) with fresh produce for culinary creativity, all while using less land and less water. Executive Chef Eric Ernest, CEC, shows off the USC Teaching Garden and the food that it inspires.
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.