menu development

Dining services partnered with the science school to serve a “biologically diverse” menu with such items as cheddar insect larvae.
The classic combo of peanut butter, jelly and bacon gets an upgrade when two of the core ingredients are made from scratch.
A visiting chef prepared traditional German fare for students over a two-day period.
Chef Aguilar created this recipe for the Tacos After Dark event scheduled at the South Beach Wine and Food Festival that takes place from Feb. 22-27 in Miami.
This recipe from Trader Todd’s may be one way for customers to bounce back from all those margaritas and move outside their chili comfort zone.
The hospital will replace items like soda with such options as milk and granola bars.
The bar-style event will allow students to choose from a variety of grains and add their selection of vegetables and other toppings.

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