WESLEYAN SOAKS UP THE SUN(FLOWER OIL) Lucki7 also provided a whole pig that Executive Chef John Cyr roasted over an open fire. Rounding out the meal were fish and chips from Hatfield, MA, and fish tacos featuring Mi Tierra corn tortillas (which use organic heirloom corn grown in Hadley, MA). The Maine lobster and clam bake was also a great success. Vegetarian guests delighted in Wesleyan University’s own Long Lane Farm’s heirloom tomatoes, garlic, and habanero peppers — all of which were tossed into a vibrant salad with ruby red beets from Winter Moon Roots Farm of Hadley, MA, goat feta from Beltane Farm of Lebanon, CT, and romaine and honey sourced from Horse Listener’s Orchard of Ashford, CT, and dressed with a honey-habanero vinaigrette.
Wesleyan University student enjoying a lobster. Photo: Olivia Drake
At Wesleyan University in Middletown, CT, the Bon Appétit team closed the Marketplace and brought the party outside. Under a tent, the students, faculty, and staff feasted on a 100% local menu in the warmth of the late summer while listening to the sounds of a local musician. The surprise local ingredient? Sunflower oil, locally grown and cold-pressed at the Full Sun Company of Middlebury, VT, was Wesleyan’s pick, replacing the lard used at past events to fry haddock and potatoes. The main event consisted of turkey burgers brought by Ekonk Hill Turkey Farm from Sterling, CT, served on house-baked focaccia made with flour milled at Kenyon’s Grist Mill in Rhode Island and topped with Bloomsday cheese from Cato Corner Farm in Colchester, CT, as well as house-cured and smoked bacon from Lucki7 Livestock Company of Rodman, NY.
GINGER TAKES CENTER STAGE AT MACALESTER: At Macalester College in St Paul, MN, a student shows off locally grown ginger plants along with the featured Eat Local Challenge plate of Kadejan Farms chicken with ginger, lemongrass, and garlic. — Submitted by Bob Johndrow, Regional Marketing Director
The plant-based entrées didn’t stop there. There were vegan tacos of corn tortillas filled with heirloom bean and corn salad, dressed in apple cider vinaigrette prepared using cider vinegar from We Bake We Jam of Durham, CT, smoked sea salt from the Maine Sea Salt Company of Marshfield, ME, and sunflower oil from Full Sun. Another favorite was the vegan blue Hubbard squash bisque served with a butternut squash slaw. Sunflower shoots and fresh herbs were featured throughout the menu, sourced from a new addition to Wesleyan’s local vendors, Indoor Organic Gardens of Poughkeepsie, NY. All in all, approximately 1,040 guests came hungry and left wellfed, happy to have enjoyed the locally sourced feast. Wesleyan University President Michael Roth sent Resident District Manager Michael Strumpf a nice note thanking the Bon Appétit team for “all you do to offer our people such wonderful dining options — options that also build community.” — Submitted by Megan Cyr, Assistant Director of Operations
ORACLE STEALS A PIECE OF OUR TART: At Oracle in Redwood Shores, CA, Bakery 300 Executive Pastry Chef Terri Wu made tarts of Stephens Farmhouse walnuts and Full Belly Farm jujubes. Also featuring Full Belly Frassinetto wheat flour, B-Z Bee Pollination clover honey, Glaum Egg Ranch eggs, Straus Family Creamery butter, and Sonoma Pacific sea salt, the tart was a beautiful collaboration of local ingredients. — Submitted by Terri Wu, Executive Pastry Chef
69 | BRAVO