Chef Stout transforms avocado toast, currently trending on breakfast menus, into a savory starter enhanced with crab meat. He ramps up flavor...
Avocado and Crab Toast
Pork Pot Stickers with Red Pepper Jam & Pickled Mango Slaw
Housemade Seed Crackers with Spicy Grapes, Mascarpone and Honey
Cauliflower Steak with Almond, Raisins and Capers
Smoky California Avocado, Shrimp, and White Bean Gazpacho
Asian Style BBQ Duck Wings
Sautéed Green & Yellow Wax Beans with Garlic
Grilled Mahi-Mahi Sandwich with Mango Slaw
Beet and Watermelon Salad
Banh Mi Sandwich with Lemon Grass Chicken
Chicken and Warm Zucchini Salad with Lentils
Pan Seared Salmon with Greenwheat Freekheh
Zucchini and Quinoa Salad with Green Beans
Lentil, Bulgur Wheat and Spinach Salad
When the University of Notre Dame Food Services rolled out its new catering program at the start of the 2014-15 school year, the staff got creative to spread the word.
Industry News & OpinionView All
This fall, 41 California school districts will commit to supporting local growers and encouraging students to make nutritionally sound choices.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All