Chef Joanne Weir led a kitchen workshop showcasing the dishes from Chez Panisse. Local asparagus and grated lemon zest brighten this risotto with fresh flavors.
vegetable ceviche
Sweet and crunchy vegetables are tossed with the enhancing ingredients - cilantro, lemon, garlic, and onion - which give ceviche its pleasing gusto.
blueberry shrimp edamame salad
For this dish, mixed salad greens are tossed with warm shrimp, walnuts, edamame, and blueberries, sprinkled with feta cheese and drizzled with Lemon Vinaigrette.
blueberry mango soup
A nice summer appetizer or something different to serve for dessert, this little soup is an impressive blend of flavors and simple to prepare.
latin brisket sandwich
This sweet and savory brisket sandwich combines Latin-spiced brisket with jalapeno cheese and mango-jicama slaw on a bread roll. Operators can experiment with different specialty rolls for new iterations.
tuscan potato wedges
Potatoes always make crowd-pleasing finger-foods. Here, large potato wedges are deep-fried and served with herbed oil, slices of garlic and large parmesan shavings.
Watermelon Pancake Sandwiches
Layered with sausage patties and fresh watermelon slices, this summery take on a breakfast sandwich should appeal to diners of all ages.
truffle grilled cheese
It's not your everyday grilled cheese sandwich and tomato soup combination. The aroma and taste of the truffle oil and truffle cheese will delight those who know, and convert those who have never had the experience...
Grape Fritters
Combining indulgent and healthful selections at a breakfast buffet station gives students the choice they crave. These fresh-from-the-fryer fritters qualify as a treat, but the grapes add antioxidants and fiber.
Mediterranean Egg Strata
Kitchen staff can prep this dish the night before, set it in the refrigerator and bake it off the next morning, easing the breakfast crunch. In addition to protein from the eggs and cheese, the strata provides a hefty serving of vegetables.