MenuDirections 2012: Day 3 Photos

Day three offered attendees tips on cooking healthy and awarded the "gold standard" with the annual Goldies awards.

MenuDirections 2012, Day 3, Seafood on the Menu, Nick Pajor

Chef Pajor took a look at historically proven methods of menuing seafood such as Friday fish fries, fish and chips and captain’s platters. However some new trends he noted included the use of super local ingredients, innovative preparations, regional ethnic cuisines and fish items suitable for food trucks. Pajor confessed he is a big fan of the fish taco truck. Another big trend, he added, is sustainability.

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Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

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