See inside the University of Washington’s new ‘dining destination’


Founder Carl Sobocinski is joined by Chef Diego Campos to share how six unique concepts combined with heartfelt hospitality keep guests coming back.

Fresh apples are available now and can easily make the transition from fall to winter in everything from beverages to desserts. These five recipes show off their versatility.

During the demo, Chef Carlos Burke showcased several recipes using a rotisserie chicken and a handful of pantry staples.

The university has teamed up with its foodservice provider, Chartwells Higher Education, on a series of new initiatives aimed at making dining more sustainable.