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Heather Terhune, executive chef at Tre Rivali in Milwaukee, started her career as a pastry chef. Along the way, she developed several techniques to perfect her crust.
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.
The FSD-run program grants meals to students who are not on a meal plan and who are struggling financially.
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 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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