Aramark chefs go green
Let’s celebrate a late Earth Day with the chefs at Aramark Parks & Resorts, who recently competed amongst themselves to come up with sustainable cuisine items for the company's national park menus. The winning dish, the first of several to debut this season, will be introduced at Kalaloch Lodge in Olympic National Park and Lake Quinault Lodge in Olympic National Forest on April 24 by its creator, Chef Brandon Shubert, executive chef of Lake Powell Resorts and Marinas.
"It's an easy decision to make - the food is fresher, the local community benefits from our business and, most importantly, we meet our guests' demands," said Doug Bradley, Director of Culinary Standards, Aramark, in a press release. "As part of Planet EVERgreen, our comprehensive greening program, we wanted to generate excitement among our executive chefs for the environmental and taste benefits of organic and sustainable cuisine through this competition."
The winning menu features organic greens and calabacitas salad in a crispy tortilla cup with margarita vinaigrette, crispy farm-raised striped bass atop ancho chili polenta and cilantro verde sauce, and mascarpone cinnamon crisp with fresh berries and mint.
Sounds like a winner to me.
Comments?
To receive a weekly blog update, e-mail Sue.
"It's an easy decision to make - the food is fresher, the local community benefits from our business and, most importantly, we meet our guests' demands," said Doug Bradley, Director of Culinary Standards, Aramark, in a press release. "As part of Planet EVERgreen, our comprehensive greening program, we wanted to generate excitement among our executive chefs for the environmental and taste benefits of organic and sustainable cuisine through this competition."
The winning menu features organic greens and calabacitas salad in a crispy tortilla cup with margarita vinaigrette, crispy farm-raised striped bass atop ancho chili polenta and cilantro verde sauce, and mascarpone cinnamon crisp with fresh berries and mint.
Sounds like a winner to me.
Comments?
To receive a weekly blog update, e-mail Sue.
