Nov. 14—NuCuisine’s Tour of Pork launched this week, bringing pork-centric dishes ranging from breakfast to far-flung ethnic cuisine to Northwestern dining halls.
“Everyone loves pork,” nuCuisine spokesman Jason Sophian said. “This is a way to give students something they really like, as well as challenging our chefs to stretch their culinary talents.”
The idea was presented by nuCuisine district manager Steve Mangan several months ago and was then fleshed out by nuCuisine staff and chefs. Chefs created and tested recipes and worked to bring in the products they knew they would need in order to make the event as successful as possible.