menu development

chicken breast
House-roasting sandwich meats allows culinary teams to control quantity and quality while providing a greater opportunity to use products already on-hand.
The Terrace at Oregon State University's Reser Stadium will make its debut this fall...
Buena Vista Steak Club
The Buena Vista Steak Club features sauteed Philly-style steak strips, chimichurri sauce, black-bean aioli, sliced pickles and melted Gouda on a Cuban roll.
sodexo sesame street mushrooms
All school foodservices managed by the contractor will use a vegetable-beef blend instead of 100-percent animal protein.
Roasted Sunchokes
Chef Qui infuses roasted sunchokes (aka Jerusalem artichokes) with Japanese flavors by marinating the roasted root vegetable in soy sauce, kombu (a type of seaweed), bonito flakes and ginger.
Korean Lettuce Cups
The Korean dish bulgogi is reimagined here in an innovative presentation that jumps on the bowl trend. Instead of piling the mixture into individual serving bowls, Chef Bennett scoops out small heads of iceberg lettuce to create edible bowls.
Here’s what industry professionals won’t see if they’re watching the game from home.
It all comes down to teamwork, communication and meeting the needs of a diverse student body, says Mohamed Ali.
Salmon Falafel Pita
For a different spin on falafel, Chef Hines mixes up the chickpeas with salmon and pulls on the same Middle Eastern flavors and cooking techniques.
During a recent campaign stop, the presidential hopeful said he wants to put an end to the U.S. Department of Education.

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