Bravo 2014 - Volume 4 by Compass Group USA

INDEX ABC Riverside Café 115 Adobe - Lehi 73 Arguello 63 Art Institute of Chicago 4, 106-107 AT&T Park 97 Bakery 350 118 Beloit College 100 Benedictine Sisters of Mt. Angel 28 Biola University 24 Bistro @ 3160 78 Brocade 96 Carleton College 19, 70-72, 110 Case Western Reserve University 30, 67, 112 Citrix 65 City National Bank 114 College of Idaho 104, 111 Colorado College 91, 115 Cornell College 69, 101, 118 eBay 111 Edwards Lifesciences 61, 109 Electronic Arts 37, 96 Emmanuel College 38, 50 Flextronics 6, 28 Folsom Café 83, 94-95 Fuqua School of Business 102 Genentech - South San Francisco 47 George Fox University 25, 87, 98 Georgetown University 58 Google 50 Goucher College 38 Grifols 113 Grove City College 28, 74 Hampshire College 35 Hillsdale College 64 Informatica 29, 44-45, 85, 91, 114 Johns Hopkins University 22-23, 101 Jones Farm 4, 105, 119 Lawrence University 119 Lesley University 110 Lewis & Clark College 36, 76-77 Macalester College 102 Mentor Graphics 20, 50 Mills College 46 Minnesota History Center 20, 68 Modern Art Museum of Fort Worth 7, 31, 87 Musical Instrument Museum 25, 86-87 Nordstrom 33 Oberlin College 34, 37 BRAVO WAS PRINTED ON PAPER MADE FROM

Oracle - Reston 6 Oregon Episcopal School 36, 90, 103 Pacific Café 100 Payless 38 Pitzer College 116 Reed College 31 Regis University 24, 112 Roger Williams University 29, 50, 116 Ronler Acres 4, 5, 94-95 Russell Investments 33 Saint Martin’s University 79 Santa Clara University 60 SAS 82 SC12 Café 7 Seattle Art Museum 33 Seattle University 26, 33 St. Edward’s University 109 St. Mary’s College of Maryland 32 Starbucks 26, 33 STEM Kitchen & Garden 62 Target Bullseye 82 Target Headquarters 38 Target North Campus 75, 119 TaylorMade 53, 84 The Thacher School 108 Thomas Aquinas College 91 University of Pennsylvania 117 University of Redlands 20, 56 University of Saint Joseph 30 University of San Francisco 35 University of the Pacific 5, 113 Vanguard University 103 Vivint - Lehi 66 Wabash College 83 Washington University in St. Louis 90, 92-93 Washington University in St. Louis School of Law 59, 119 Washington University in St. Louis School of Medicine 25, 59 Wesleyan University 37 WhiteWave 99 Whittier College 20, 114 Willamette University 39, 118 Woodbury University 116 Yahoo 52, 110

100%

RECYCLED FIBER INCLUDING

THIS SAVED...

84 fully grown trees 39,040 gallons water 38 million BTUs energy 2613 pounds solid waste 7198 pounds greenhouse gases

57%

POST- CONSUMER WASTE .

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from fedele

I remember when… Growing Knowledge

s I read the applications for our Fork to Farm grants, I was transported back to the days when Bon Appétit Management Company was a small business. Those were the days when I watched cash flow like a hawk and kept my uncashed paychecks in a drawer until we were sure we could make payroll for our employees. Even as we approach $1 billion in revenues and have the strong financial backing of Compass Group, in my heart, I don’t feel that different from the owners of these small farms, ranches, and artisan businesses. So many of the Fork to Farm applications called out the need for new delivery vehicles or refrigeration equipment. In the early days of Bon Appétit, long before food trucks became trendy, we had a catering truck that used to break down all the time. I remember not knowing how we were going to get our food to that night’s party, just as these farmers are nervous about delivering their beautiful greens and vegetables in their peak condition. Not having reliable equipment can keep you up at night and make an already tough business even more stressful. Luckily for me, we had some great supporters. From a few angel investors to suppliers who gave us generous lines of credit, people believed in Bon Appétit as much as I did. I am so proud to be able to play a similar role for a handful of our Farm to Fork partners. Their contributions to their communities and to our café menus are invaluable. I hope they can rest a little easier knowing we’re behind them.

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ON THE COVER: Erin Johnson and Ben Doherty of Open Hands Farm in Northfield, MN, were chosen by our Midwest guests to receive a Bon Appétit Fork to Farm grant

“Our Farm to Fork vendors have been as important as our chefs in making Bon Appétit who we are. They’ve helped grow our business, and now we’d like to help grow theirs. This is about thanking them for all their hard work in producing food that nourishes our guests, our communities, and the land.” —FEDELE BAUCCIO, on the Fork to Farm grant program [see page 10]

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highlights | 2014

VOL 4

IN THIS ISSUE

10 01

From Fedele Remembering our roots and supporting the suppliers who strengthen us

PATRICIA DOZIER

Talking about Food

For Each, a Peach Paying homage to the versatility of this favorite fruit in our second annual Peachfest

An Operator’s View Pulling together for openings

Celebrating the Roots of Barbecue Bon Appétit chefs nationwide fire up barbecue pits and ovens to bring guests a taste of distinct regional styles

Be-A-star Winners 2014 Congratulations to our finest staff and accounts

Bits & Bites Nibbles about trending food trucks, playing with food, and more

Introducing Locally Crafted Goodbye, “Farm to Fork Artisan”

FEDELE BAUCCIO

MICHAEL BAUCCIO

The seeds of Farm to Fork MAISIE GANZLER

Giving Back in Eat Local Challenge 2014 Celebrating Bon Appétit’s Fork to Farm grant winners and other beloved producers across the country with 100 percent local meals, farm workdays, and more

Behind the Communications Curtain 2014

A big welcome to the many new additions to the Bon Appétit family

108 Thank You, Bon Appétit!

From the Fellows

118

Feeding the newest class of FoodCorps service members ANDREW MONBOUQUETTE

78 40

Openings

A New GE3 Star

Events...in Brief

Celebrating the Holidays Bringing festive cheer to our guests

120 The Back Page CEO Fedele Bauccio wins a National Entrepreneur of the Year Award

Bistro @ 3160 joins our list of Certified Great accounts

Having a field day with Fork to Farm finalists BONNIE AZAB POWELL

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bits & bites Monte Cristo Food Truck Hits the Portland Streets

he yellow-polka-dotted, red-striped Monte Cristo food truck is hard to miss — and it’s begun making quite a name for itself on the streets of the greater Portland area, since its move from Seattle last year to serve Jones Farm and Ronler Acres! The beloved mobile grilled-cheese dispensary has been traveling farther and farther, spreading the gospel of melty, cheesy goodness to many local hot spots and sporting destinations from the Hillsboro Hops games to the popular Vertigo brewery. With exciting seasonal events like the Hillsboro airshow and a permanent stint at the highly anticipated first season of George Fox football, this cheery truck is not slowing down! Bon Appétit has cheese and will travel.

Submitted by Grace Wilson, Café Manager Café Chef Sam Phillips finishes setting up the Monte Cristo for service

Art Institute of Chicago Lets Kids Play with Their Food hen it comes to playing with your food, “Why let us have all the fun?” asked Pastry Chef Robert Steckline at the Art Institute of Chicago. Robert has been with Bon Appétit for three years and is always scheming up new creative ideas for the Museum Café. He and his team’s most recent project reached out to the littler patrons of the arts, through an edible art cookie decorating kit!

“It’s a way for kids to be creative,” Robert says. The kit comes with five colors of frosting in paint tubes, as well as a sugar cookie, oreo crumbs, white chocolate croquants, and sprinkles. The kit enables children to create their own tiny, delicious masterpieces, inspired by the art they see at the museum. Submitted by Gita Jackson, Marketing Assistant

The kit encourages kids to make their own masterpieces 04 | BRAVO

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Pacific Students Look to Social Media for Campus Food Events

or college students, few things go together better than free food and social media. At University of the Pacific in Stockton, CA, Bon Appétit leveraged both temptations through a free-food scavenger hunt conducted via Facebook and Twitter. Social media is by far the best way to get the word out about special events such as sushi night and dessert night and special features such as the E.A.T. truck, says Regional & Account Marketing Manager Stacy Stafford Scott. So for the back-toschool-timed social media blitz/free-food scavenger hunt, students following Bon Appétit’s social media streams were the first to learn where the current week’s free-food stations were. The idea was to get students to follow the Facebook page or Twitter stream and condition them to check social media regularly so as to be in the know about any special event throughout the school year. The pop-ups for cookies, hot chocolate, and other treats lasted for a week, and all students had to do to claim their goodies was Like at least one of Bon Appétit’s social media pages. Students jumped at the offerings, and those polled by the university’s paper responded that they would indeed continue following Bon Appétit on social media and attend future events. Submitted by Sia Mohsenzadegan, Resident District Manager

The Bon Appétit at University of the Pacific Facebook page

Getting crazy with condiments: Forget boring old ketchup — Executive Chef Micah Cavolo raises the condiment bar with his now famous strawberryrhubarb chutney for RS5 Café in Hillsboro, OR. It’s a wonderful complement to French fries and house-made chips, as well as a delectable, savory condiment that challenges the tomatobased standard. Submitted by Cara Brechler, Marketing Director

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bits & bites Oracle - Reston Hosts Farmers’ Market

Flextronics Team Gets Family Fun Day

lthough all Bon Appétit teams strive to serve fresh and local food year-round, nothing beats late summer’s bounty. It’s the season during which the most guests at Oracle in Reston, VA, comment on the variety, flavor, and quality of the local produce in the café and inquire about where they can find it themselves. With this in mind, General Manager Cheyenne Luck and Executive Chef Jason Stone decided to try out an on-site farmers’ market, teaming up with Mid-Atlantic Farm to Fork distributor Blue Ridge Produce. Rather than ask small farmers to come in and sell their product during the busiest part of the growing season, Cheyenne and Jason hosted the market themselves at Oracle Café.

lenty of bonding goes on in Bon Appétit kitchens, as team members work together for hours daily chopping, stirring, and seasoning to feed guests, but off-site fun allows for the front- and back-of-house folks to mix as well. The Flextronics team out of San Jose, CA, got to hit the miniature golf course for a day of fun that fused socializing with coworkers while also spending time with family. The 18 holes of miniature golf were complemented by prize giveaways, arcade time, and a group lunch. Submitted by Diane Ortiz, General Manager

So on second Wednesdays, the Bon Appétit Farmers’ Market opened for business from noon to 2 p.m., offering a wide variety of produce grown within 150 miles of the café. Cheyenne set a financial goal to reach (mostly to cover expenses) and with each subsequent market managed to surpass it. Who could pass up the best blackberries and blueberries grown on the East Coast? And conveniently, the Reston employees could shop without leaving work; the only other local farmers’ market is during work hours. The greatest result of the farmers’ market is that the guests can see a variety of applications for the products being sold in the café on a daily basis. They may not know what to do with eggplant, kohlrabi, or arugula on their own, for instance, but they can see and taste what the Bon Appétit chefs do and find inspiration. Connecting the local produce to what’s cooking, as well as the guests to the ingredients, has been wonderful. Submitted by Cheyenne Luck, General Manager Catering Attendant Ulises Herrera and family

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Café Modern Grows Two Pro Sommeliers

fter a year-plus of pulling off monthly, themed wine dinners at Café Modern at the Modern Art Museum of Fort Worth, TX, Executive Chef Dena Peterson and General Manager Adrian Burciaga decided to take a leap forward into professional sommelier courses. There’s a lot of combined knowledge between these two, but have you seen the documentary Somm? As the old saying goes, “The more you learn, the more you realize how little you know.” Dena and Adrian began with the introductory sommelier course and examination, level one (level three is master sommelier, a test with one of the world’s lowest pass rates). Over the course of two days, they got a fast-paced look at the top layer of all beverage knowledge — including wine, beer, and spirits. At the end of the second day and after 22 blind tastings, they passed their written test. Next up: Preparing and studying for the next level, the certified sommelier exam. Cheers!

Executive Chef Dena Peterson and General Manager Adrian Burciaga with their certificates

Submitted by Adrian Burciaga, General Manager

Melonderful: Each day Bon Appétit chefs attempt to create interesting and thirstquenching beverages for guests. On National Watermelon Day, Chef de Cuisine Lance Simmons at SC12 in Santa Clara, CA, took hydration to fun new levels with a watermelon keg and “spa water(melon),” and guests were able to hydrate with the artful and inspired creations. Submitted by Cara Brechler, Marketing Director

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talking about food | maisie ganzler

the seeds of farm to fork Our first Farm to Fork supplier, Brian Gardiner

n 2014 we celebrated the 15th anniversary of the founding of our Farm to Fork program, when Bon Appétit formalized a commitment to local purchasing in way that hadn’t been done before. Superheroes always have origin stories, and so a super program should have one too. Here’s how it all began. Back in 1999, we didn’t realize we were at the birth of a movement. All we knew was that we were experiencing what we termed internally a “crisis of flavor on the plate.” Food just didn’t taste the way food used to taste. Everybody over 40 has these memories of what truly ripe fruit used to taste like — especially if you grew up in an area like New Jersey or California. People used to eat tomatoes like apples, just biting into one. Or peaches: the sweetness would blindside you as the juice ran down your chin. Who’d want to do that with one of those specimens in today’s supermarkets? They look beautiful, but they’re hard or mealy and absolutely flavorless.

We started looking into this and learned that in recent decades, most produce had been bred to travel and look good on store shelves. Flavor wasn’t high on the priority list for industrial farming. This seems totally obvious now, but trust me, it wasn’t something people were talking about 15 years ago. It was a really big awakening for us. We felt like we had to do something: we had to save flavor! We thought we’d hunt for it on local farms. Brainstorming in our office in Palo Alto, we said, “There’s a farm stand on Arastradero Road; we should go talk to the farmer.” I drove over there, and the farm stand was gone. Since I grew up in Santa Cruz, a farming community, I called some high school friends and asked them what they grew. It was leeks — acres and acres of monocropped leeks. Not exactly what we had in mind!

Our chefs and managers took a very small idea and turned it into a companywide national movement.

What had happened to our food, we wondered? When you cook from scratch, with whole ingredients, as we’ve always done, you really need great produce as your starting point. 08 | BRAVO

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This was before farmers’ market associations were widespread or there was much in the way of online search tools. So we put feelers out, asking around. That’s how we found our very first farmer. His name, aptly, was Brian Gardiner. He ran his own organic farm and had started a small business called America Fresh that distributed produce for all the

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other small, biodiverse growers in his area. He began distributing to us. (America Fresh is owned by someone else now, but it’s still one of our suppliers.) Next we had to figure out how to persuade our chefs to buy this stuff. We knew chefs were interested in flavor. So we did a side-by-side tasting in Northern California of local vs. supermarket spinach and strawberries. There was no comparison. The samples that were picked 24 hours earlier were just so alive with flavor. (Fun fact: This event took place at what was then SGI headquarters but became Google’s, in the space that is now Charlie’s Café.)

enrolled.Thanks to our chefs and foragers, we took the program beyond produce, into the Fish to Fork, Ag in the Middle (recognizing that small for a ranch means something different), and Artisan categories. For Farm to Fork’s 15th anniversary, we decided some finetuning and some celebrating was in order. We took a fresh look at those Artisan standards, adjusting and renaming them to better reflect the kind of small local businesses we’re trying to support (see “Goodbye, ‘Farm to Fork Artisan’ – Hello,‘Locally Crafted’” on page 42). For how we showed our gratitude for the farms, ranches, and fishing boats that rescued us from a flavorless future — read on.

After that it was as if we’d unleashed a ravenously hungry beast. Once we had chefs tasting this product and then our teams connecting to farmers, they took it to places we couldn’t have imagined. Our chefs and managers took a very small idea and turned it into a companywide national movement, including even into geographic areas where naysayers said there was no local produce to be found. Together we created connections and relationships that have strengthened our communities and have brought economic vitality to what used to be seen as a dying industry. Now, every request for proposal we receive calls for local purchasing of some kind. All those years after having to hunt to sign up Brian, we have more than 1,400 Farm to Fork vendors

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Eat Local Challenge 2014: Locals Seafood

Red Fire Farm

Garden Treasures

Flying Fish Company

Giving Back 10 | BRAVO

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Helping Small Farms Grow on Eat Local Challenge Day

hat do small farms, ranches, and food businesses need in order to grow? Judging from the 171 applications submitted for our “Fork to Farm” grant program, topping the list are hoop houses/greenhouses (to extend the growing season), fencing (to help rotate animals on pasture), expanded refrigeration/freezing equipment, and more reliable delivery vehicles.

St. Mary’s College Community Farm

Amazingly, most of those things can each be accomplished for under $5,000. The personal essays and photos submitted illustrated in colorful detail just how cash-strapped small farms are. Investing in what they need for the next planting often leaves nothing left over for any dreams of expansion — or even for important maintenance. Read the detailed applications of the finalists at bamco.com/forktofarm.

Open Hands Farm

To celebrate the 15th anniversary of our Farm to Fork program (see page 8), we wanted to give back to our partners — from Fork to Farm. Instead of choosing a single food-related nonprofit for the annual gift we bestow in the name of our clients, as we usually do, we broke it into 10 small grants that will have a big impact for the people who grow, raise, and catch the delicious food we so cherish. Bon Appétiters also led four volunteer workdays at local farms. And on September 23, our annual Eat Local Challenge Day, students, corporate employees, museum goers, and workers at Bon Appétit cafés around the country cast more than 26,000 votes to choose two winners each in five geographic regions — after enjoying a 100 percent local meal, of course!

New Creation Farm

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CONGRATULATIONS TO OUR FORK TO FARM GRANT RECIPIENTS

pacific northwest Flying Fish Company, Portland, OR Local, sustainable seafood sourced direct from the fishermen on the Oregon coast. PROJECT:

A new commercial vacuum packaging machine and blast freezer to seal and preserve the local catch for sales outside of the harvest season.

Because of Bon Appétit I have greatly expanded my wholesale business. I can order more fish per delivery, which gets us better pricing, and more fishermen are willing to bring in their catch when it’s a big enough order to deliver. —LYF GILDERSLEEVE, FLYING FISH

Garden Treasures Organic Farm, Arlington, WA Grows Certified Organic produce available for purchase in their farm store and through a summer CSA program, and distributed to wholesale customers. PROJECT:

Construction and outfitting costs to erect 10 large greenhouses that they have already acquired from retiring farmers in Oregon, which will provide the community with a greater selection of locally grown produce and a longer harvest season.

Working with Bon Appétit has helped our business reach the next level. The consistency and financial security provided by having a solid weekly outlet for our produce is nothing short of awesome for us dirt farmers. So many of the crops we grow require months of lead time and investment before sale, so knowing Bon Appétit is going to utilize a certain amount is key to our success. It allows us to concentrate on growing and packing great food for direct delivery. —MARK LOVEJOY, GARDEN TREASURES 12 | BRAVO

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southwest Open Space Meats LLC, Newman, CA All-natural grass-fed beef, 100 percent pasture raised and finished. PROJECT:

Additional ranch fencing to allow high-intensity rotational grazing (the Savory method), which better utilizes grass and improves soil health.

Black Mesa Ranch, Snowflake, AZ Dairy that turns rich high-desert goat milk into farmstead artisan cheeses and hand-made confections. Certified Humanely Raised and Handled since 2006. Completely “off-grid,” generating 100 percent of their own electricity. PROJECT:

A commercial refrigeration unit and additional solar power generating capacity that will expand and improve their capacity for making aged goat cheeses.

We are proud to be a part of Bon Appétit’s Farm to Fork program and look forward to many more years of our partnership. —DAVID HEININGER, BLACK MESA RANCH

By working with Bon Appétit chefs, we’ve been able to more easily balance our production by having some flexibility in the menus to utilize all the cuts on a beef carcass. —SETH NITSCHKE, OPEN SPACE MEATS

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midwest New Creation Farm, Chardon, OH Family (including seven adopted kids!) raises beef, pork, lamb, chicken, and duck humanely on pasture without hormones, antibiotics, or GMO feed. PROJECT:

Restoring a historical barn on their property to allow shelter for breeding sows and their piglets in severe weather, a place to process vegetable oil as they convert over their vehicles to run on biodiesel, storage for the tractor, and space to host their farm education days.

Open Hands Farm, Northfield, MN Certified Organic 10-acre fruit and vegetable farm, growing more than 40 types and 200 varieties of fruits and vegetables and committed to creating a thriving farm ecosystem and habitat. PROJECT:

A root storage facility to help provide their wholesale accounts with root vegetables all winter long, plus funding for washing and packing equipment.

We’ve been working with Bon Appétit since our first season, and from day one it has been instrumental to our success. Bon Appétit’s dedication to the success of our farm over the past nine years has meant we can plan and plant for a top-notch reliable customer. [This] admirable commitment and flexibility in purchasing and preparing our produce has given us the confidence to invest in the farm to help make a difference in the food system. —ERIN JOHNSON AND BEN DOHERTY, OPEN HANDS FARM 14 | BRAVO

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[The Oberlin students’] announcement to us about winning the grant was great. Totally caught me off guard. Scott’s already drawing up the barn plans — hopefully we can start the project before the snow falls. Thanks again! —KRISTEN BOEHNLEIN, NEW CREATION FARM

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northeast

Red Fire Farm, Montague, MA Grows Certified Organic produce, plants, and flowers on more than 100 acres in the Connecticut River Valley. PROJECT:

Improve their winter root produce–storage facility by adding a strategically located trap door, pallet elevator, and an additional 16-pallet storage chamber.

We have found our Bon Appétit customers to be some of our best accounts...really excited about the work that we do at Red Fire Farm, and the amazing and delicious produce that it yields. —RYAN VOILAND, RED FIRE FARM

Horse Listeners Orchard, Ellington, CT A 153-acre orchard growing apples, blueberries, peaches, and vegetables; they also make tomato sauce, applesauce, and jams. PROJECT:

Installing a new hoop house and increasing the size of their walk-in cooler.

Thank you for being the real thing when it comes to supporting local farmers and not just words on paper. It has been an incredible journey.... The chefs at each university have contributed to my knowledge and shared with me what is important to them. I have learned that they appreciate me getting fruit to them within hours of picking, that leaving the skins on in making crushed tomatoes improves taste, that working with the students on campuses to speak about Bon Appétit’s mission...makes their promises real to the customer. —MATT COUZENS, HORSE LISTENERS ORCHARD 2 0 1 4 Vo l u m e 4

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southeast

Campus Community Farm at St. Mary’s College of Maryland, St. Mary’s City, MD A 1-acre campus farm run by students, community members, and volunteers that grows organic fruits, vegetables, and herbs as well as acts as a central hub for environmental education and service in Southern Maryland.

Locals Seafood, Raleigh, NC Selling the freshest possible seafood caught by North Carolina fishermen.

PROJECT:

A hoop house to expand the growing season, thus increasing produce, service opportunities for students and community members, and income for continued growth.

The whole campus is excited for us. We are extremely grateful to Bon Appétit for this grant. This is more help to us than you can imagine. —KATE CHANDLER, A PROFESSOR OF ENGLISH CAMPUS COMMUNITY FARM AT ST. MARY ’S COLLEGE OF MARYLAND

AND ADVISER TO THE

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PROJECT:

A new refrigerated vehicle to expand their local delivery routes and capacity.

We have worked with Executive Chef Eric Foster at SAS for more than three years. It has been very helpful to have a steady buyer every week who understands and values what we do. —LIN PETERSON, LOCALS SEAFOOD

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eat local challenge 2014

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Celebrating the Local Bounty On Eat Local Challenge Day, all 500-plus cafés companywide celebrated their local farms by serving a meal sourced entirely from within 150 miles — meaning everything from the yeast in the bread to the sweetener in the dessert! At many locations, guests also got to meet some of the farmers, ranchers, and food artisans whose food helped make each café’s 100 percent local meal a reality. Read on for how our teams celebrated around the country.

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…at Carleton College, Northfield, MN On Eat Local Challenge Day, students entering Carleton College’s East Dining Hall were greeted by local farmer Ben Doherty of Open Hands Farm and some delicious crispy kale chips. Next to him, student farmers from the campus farm offered samples of their freshly picked tomatoes as well as a lively discussion on food and its importance.

General Manager Katie McKenna and farmer Ben Doherty in front of the very special student-drawn ELC chalkboard

Inside the dining hall, the offerings got even better. Fresh local vegetables, sustainable meat options, and desserts baked with flour from a nearby town abounded. Choices included open-faced sandwiches, a pork and vegetable stir-fry, squash soup, and a plentiful salad bar serving the ever-popular fresh mozzarella. This Eat Local Challenge was extra special for Carleton, as students would get a chance to vote on which two of five finalists would get a $5,000 grant from Bon Appétit. Longtime Carleton supplier Open Hands Farm, run by Ben and his wife, Erin, was one of the entrants — and one of the winners! Thanks to the grant, Ben and Erin will soon begin construction of a new root cellar to better supply root vegetables to their accounts throughout the winter. “Holy cow, thank you all, and the students, staff and faculty, and the staff at Minnesota’s Bon Appétit locations, for all the kindness and enthusiasm,” wrote Ben and Erin in the Open Hands e-newsletter a few days later. “Since the Eat Local Challenge Day we have been stunned in humility and gratitude, and now hearing we got the grant, too....we’ve had tears in our eyes and all we can do is bow and be thankful for the opportunity to grow food and serve you all.”

Student Connor Rowher was overheard saying, “This is the best day ever!” while walking through the dining hall eating Open Hands kale chips

They went on to describe exactly what the grant will help them do: to offset some of the costs of the new storage facility, specifically a forklift, a couple conveyors, and some large bins. The new well-insulated, temperature-controlled space will hold more than 100,000 pounds of root crops. “On a scale of Western agriculture it is still small, but on a small farm like ours, selling the food to be eaten in our community, it will have a big impact,” they explained, letting them provide carrots, beets, parsnips, and other such roots through March — primarily to Bon Appétit area cafés. It was this sort of close relationship that made Bon Appétit teams all over the region exclaim “hooray!” when they heard that Open Hands had garnered the most votes. The idea behind the Fork to Farm grants was to give back to the farms who’ve helped us grow over the years, so it was really exciting to be able to do something that would help them grow and help Bon Appétit serve even more local food through the cold Midwestern winter! Written by Mika Chmielewski ’17 and submitted by Katie McKenna, General Manager

Ben and local Hmong farmers, Carleton’s newest Farm to Fork suppliers (see page 70) 2 0 1 4 Vo l u m e 4

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…at Whittier College, Whittier, CA

…at the Minnesota History Center, St. Paul, MN

Whittier students and staff entering the café couldn’t miss the colorful voting table and were excited to learn they could help a Bon Appétit supplier win $5,000 just by dropping their ballot as they exited. Most stopped to diligently read each farm’s information and carefully decide which farm would get their vote. The table was eye-catchingly decorated with rainbow chard and other local produce, including carrots, apples, nectarines, oranges, tomatoes, and white peaches. ELC menu highlights included seared Santa Barbara opah with smoked Juliet Roma tomato sauce from VR Greens Farm, roasted fingerling potatoes from Weiser Family Farms, and sautéed rainbow chard from Suzie’s Farm. Other local farms such as CA Sunrise Farms, Kenter Canyon Farms, Crows Pass Farm, A. Casas Farms, and Valdivia Farms were represented at the Farm to Fork station. The Whittier team enthusiastically supported each other in executing the menu, decor, and atmosphere — providing guests with a great experience.

Sure, Executive Chef Erik Vik put together an absolutely amazing 100 percent local dish — crispy buttermilk chicken with cheddar-chive waffles, bacon-apple compote, and good old Minnesota maple syrup — but the chance to win other local goodies may have been a bigger factor in all the new Likes for the café’s Facebook page.

Submitted by James Dial, General Manager

READY FOR VOTERS: FOH Manager Bonnie Von Zange, Expo Cook Christine O’Neill, and Cashier Melinda Martinez are ready for guests to come cast their votes for Fork to Farm grant recipients at Mentor Graphics in Wilsonville, OR.

Local businesses donated items to include in a “Minnesota Morsel Gift Bag” — and all guests had to do to get one was join the event on Facebook. The bags offered Tiny Footprint Coffee from Brooklyn Center, Joia soda from Minneapolis, nut goodies from St. Paul, Zestar apples from Minnesota Landscape Arboretum, and oats and honey granola from Nature’s Hand of Burnsville. Erik’s mouthwatering dish used ingredients from Kadejan Farms, Hastings Dairy Co-Op, Swanny Flour Mill, Westby Cooperative Creamery, Pastures A’Plenty, Wescott Orchards & Hillside Organics, and more. The event served as a great reminder to all the History Center’s guests that by enjoying meals at Bon Appétit’s café, they are helping these farms and suppliers on a daily basis. Submitted by Brittany Green, Event Coordinator

Submitted by Wes Boese, General Manager 100 percent local, 100 percent tasty crispy buttermilk chicken on a waffle

UNIVERSITY OF REDLANDS GETS JUICED ABOUT LOCAL: Although students at the Redlands, CA, university enjoy the chance to eat local, it was drinking local that seemed to be the most popular this year. Armed with a fresh batch of Valencia oranges from Old Grove Farm, Sous Chef Kris Braggs (left, with Operations Manager Susan Martinez) manned the juicer during lunch. The students loved the fresh juice so much, it was served at every station! Thanks to the dedication of many local farmers, every venue in Irvine Commons was able to serve a 100 percent local meal. Submitted by Malisia Wilkins, Marketing Manager

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ELC TREND WATCH: More Pantry Staples Are Popping Up Locally Submitted by Thom Fox, ENI Culinary Facilitator

Editor’s Note: For the fourth year in a row, ENI Culinary Facilitator Thom Fox reviewed hundreds of Eat Local Challenge menus in advance of the big day. As he looked for any suspect ingredients that might not be 100 percent local (such as sausage casings and commercial yeast), he got a wonderful peek at what’s now growing in the 32 states in which Bon Appétit operates. In addition to more appearances by locally produced pork (both as sausages and whole hogs, for snout-totail cooking) and honey, the biggest change I saw in 2014 Eat Local Challenge menus was in the increased availability of oils and ancient grains and flours. Options for locally produced oils used to be nonexistent but have steadily risen every year, as the technology gets smaller and more affordable for the small farmer or food crafter, while more acres get planted with oilfriendly crops such as canola, sunflower, grapes, and olives. With the economy expanding and easier access to loans, this should only get better. A snapshot of locally produced oils our chefs are using: Smudge sunflower oil and Organic Maiden camelina oil in Minnesota; Oregon Olive Mill; Texas Hill Country Olive Company; Queen Creek Olive Mill in Arizona; Delta Sol Pecan Oil in Eubanks, MS; Susquehanna Mills canola oil in Pennsylvania (which was Kickstarter funded); Fox Falls Farm canola oil in New York; and Sunsational sunflower and safflower oils in Ohio.

ing examples from Eat Local Challenge menus: triticale berry butternut squash and sage risotto at University of St. Joseph in West Hartford, CT; the “grain bowls” of Stutzman Farm spelt and Shagbark Farms wheat berries with meat, beans, and various taqueria toppings at Denison University in Granville, OH; the Arrowhead Farm wild rice with Oregon black truffles and chanterelles at Mt. Angel Abbey in St. Benedict, OR; the Community Grains soft polenta that accompanied local turkey and spinach meatballs at the Pacific McGeorge School of Law in Sacramento, CA; and the creamy Lindley Mills grits for a roast pork loin with Muscadine grape gastrique and other sides at SAS in Cary, NC. One thing that hasn’t changed in the 10 years we’ve been doing Eat Local Challenge? Our chefs look forward to this celebration of local food with much competitive fire and relish!

It seems that farmers and ranchers are more willing to take a risk on growing crops like heritage grains and finding a way to mill them, which in the past might have seemed too risky and costly to compete with their commodity counterparts. I saw sorghum on menus for the first time I can remember, from Whole Grain Milling in Minnesota and Double Star Farms in Illinois. And I know our chefs are excited to be working with Stutzman Farm in Ohio, Community Grains and Riverdog Farms in California, and Greenwillow Grains and Shepherd’s Grains in Oregon, among many others. Shepherd’s Grains mills grains grown by farmers in Oregon and Washington, coding the source on the bag so that buyers can look it up on their terrific website and learn more about the farm, which is really cool. I see our chefs featuring grits, triticale, wheat berries, and other unusual whole grains on their menus year round, not only because they’re very nutritious but because they also taste wonderful and can be used as sides or as the center of the plate. Some mouthwater2 0 1 4 Vo l u m e 4

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Caputo Brothers Creamery hand-stretching mozzarella to order for students to sample

The baby hogs “taking a break” from their day to get a drink of water at One Straw Farm

Cook Tramaine Brandon and the sweet potato gnocchi that she made from scratch

…at Johns Hopkins University, Baltimore Bon Appétit’s Eat Local Challenge on the Johns Hopkins University campus was a three-day celebration loaded with activities. On Monday, Senior Fellow Nicole Tocco guest lectured on climate change to two classes. That evening, Nicole and the team continued the challenge with a Food Trivia Night held as part of the Office of Student Life’s evening activities at the Nolan’s on 33rd café. Approximately 60 energetic students competed for the $150 first prize by answering questions focused around Farm to Fork, regional farmers, and the Eat Local Challenge. The Fresh Food Café celebrated ELC by inviting Caputo Brothers Creamery of Spring Grove, PA. Cheese maker Wade Smith hand-pulled warm fresh mozzarella in the Birdfeeder, the mobile mini-food truck, while the campus culinary team created a mouthwatering ELC meal at seven different stations featuring such items as heirloom tomato and goat cheese feta pottage and bison and edamame chili.

General Manager Ty Paup sharing one of the Eat Local Challenge specials

Nolan’s continued the ELC celebration with a dinner featuring Hungars Creek fresh clams as the Blue Jays Special. After dinner, students from the Real Food Calculator team, part of the Real Food System Working Group, met with the Bon Appétit team to start the process of drafting the Real Food Policy on campus. The next day, Nicole led a field trip to longtime Farm to Fork partner One Straw Farm. Bill Connor, Johns Hopkins University director of dining services; Bon Appétit Marketing Manager Jeff Vigilante; Cashier Gladys Burrell (who has worked for Hopkins dining for almost 30 years!); and several students enjoyed meeting Joan Norman and her family, who farm 65 acres of vegetables and are widely known in the Baltimore food scene. Joan was a wealth of political and agricultural insight. For example, Joan plants daikon radishes as a cover crop. She leaves the radishes in the ground, and over the winter, they decompose, leaving nutrients in the soil and also leaving holes that allow the soil to aerate and water to penetrate the surface. The Normans have recently started raising hogs in the woods on the property. Bon Appétit teams in the region have been purchasing vegetables from One Straw Farm for nearly 12 years, and the cannot wait to bring local pork to students. Joan shared that she has a nephew at Johns Hopkins who is very proud to see their farm’s name on the menu. The field trip was the perfect way to end a great Eat Local Challenge at Johns Hopkins! Submitted by Jeff Vigilante, Marketing Manager

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Yeastless, stone-ground wheat flatbread topped with tomato sauce made from Licking Bend Creek tomatoes, baby kale, and fresh mozzarella

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EIGHT MOUTHWATERING ALL-LOCAL DISHES It was hard for ELC menu reviewer Thom Fox to choose favorites, but these dishes really made an impression on him. Leduc Blueberry Farms Blueberry and Andrews Student Garden Field Greens Salad | with Lynd Creek Sugar Camp maple–glazed KlineKrest Farm walnuts; Guffisberg-Deutsch Kase Haus smoked Gouda; and Sweet Life Honey Farm honey, Traverse City Culinary Oils sunflower oil, and Michigan wine vinegar dressing —Linda Brinegar, Executive Chef, Andrews University, Berrien Springs, MI

Roseda Farm Pit Beef Sandwich | with horseradish-and-red-cabbage relish on house-made buttermilk buns (using a café-made levain ferment), potato-cheddar gratin, and maple-glazed rainbow carrots (everything but beef from Lancaster Farm Co-op) —Michael Cleary, Executive Chef, St. John’s College, Annapolis, MD

Shagbark Mill Spelt Pasta | with Gerber Farms chicken, Birds Haven garlic and herbs, Mott Farm tomatoes, Mackenzie Creamery goat cheese, and Sunsational sunflower oil —Toni Rennecker-Young, Chef/Manager, Denison University, Granville, OH Two students from the Food System Working Group who joined the tour

Potato Gnocchi (Riverdog Farms kamut flour and potatoes, Skylark Ranch eggs, Seka Hills olive oil) | with Monterey Bay calamari and anchovy Bolognese (Riverdog crushed arbol chilis and tomatoes) —Armando Maes, Executive Chef, Café 300, Oracle - Redwood Shores, CA

Ragout of Beans (Brinkley Farm cream peas and Cottle Farm field peas) | with Wildflower Farm grape tomatoes, sautéed Fishel Organics chard, Lyon Farm onions, Chapel Hill Creamery farmstead cheese, and Carolina Salt Works salt —Dana Beaulieu, Executive Chef, SAS, Cary, NC

White Flint Farm Stewed Goat and Lindley Mills Creamy Polenta | with White Flint purple crowder peas, Sunburst tomatoes, Cotlles Organic onion, Homestead Creamery butter and cream, M&M Farms basil and oregano, and Averett-grown sage —Mike Moroni, General Manager, Averett University, Danville, VA

Horse Listeners Orchard Pumpkin, Youngs Family Farms Sweet Potato, and Fisher Farms Escarole Soup | with Horse Listeners apple cider —Chris Wozny, Executive Chef, Lesley University, Cambridge, MA

Grilled Diamond X Quail and Animal Farm Mixed Greens | with house-cured bacon lardon (Richardson Farm pork belly); CG Garden serrano chili, lime, and herb vinaigrette; Diamond X quail egg; and Texas Olive Ranch olive oil —Charles Large, Executive Chef, Hill Country Café, San Antonio, TX

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...at Regis University, Denver The Bon Appétit team at Regis University hosted its most well-received Eat Local Challenge ever, thanks to huge hometown pride and support for Fork to Farm grant finalist Jason Louis Plotkin of Golden Acre Farms. Jason was trying to raise funds to build a passive solar greenhouse and aquaponics system, incorporating used and recycled materials as much as possible, that would let him grow organic produce year round. Denver has a very challenging and short growing season. Executive Chef Glenn Babcock has been a huge supporter of Jason’s, often buying everything he has to use in the 1,800 meals Glenn serves Regis students daily. He often has to be quite creative, turning watermelon into agua fresca, roasting turnips, and pickling Jason’s overabundance of cucumbers. Jason told the Denver Post that the relationship with Glenn has “been fantastic. Glenn understands the need for community support for small farms.” For ELC Day, Jason set up a small farmers’ market stand, and Glenn put together an all-local menu that included lamb kifka with grilled vegetable kebabs, Colorado quinoa pilaf, honey yogurt dipping sauce, and tomato-cucumber salad. For the salad bar, he assembled a whopping 22 local salad toppings plus local greens and dressings (using local safflower oil!). Unfortunately, despite the strong support at Regis and Colorado College, there just weren’t enough Bon Appétit voters in Colorado to get Jason the Fork to Farm grant. “While disappointed, Jason has still managed to expand the farm and buy a house this year. Through continued partnership, he still plans to build a greenhouse, and we’ve agree he can charge Bon Appétit a small increase in price to cover the interest for the small-business loan,” says Glenn. Submitted by Rebecca Richter, Catering Director and Regional Forager

Local tomato salad

Shift Supervisor Esmi Martinez hard at work setting up the display for the sea bass salad

…at Biola University, La Mirada, CA While Biola University students love the variety of local produce at Eat Local Challenge, they’ve often longed for more local protein — something that can be an ongoing challenge to find in Southern California. This year, Executive Chef John Rose along with Sous Chef Sergio Avina put together a lunch that satisfied both vegetarians and hard-core carnivores while proudly showcasing what Biola’s providers can, in a very literal sense, bring to the table. Pork carnitas with Spanish rice and beans looked pristine flanked by sautéed Suzie’s Farm rainbow chard and Weiser Family Farms julienned carrots. Those seeking something lighter were treated to brilliantly baked Mexican sea bass with fresh herbs from Kenter Canyon Farms, resting on Suzie’s leafy greens and Coke Farms tomatoes. Even the barbecue fans got the local treatment, with grilled marinated chicken from San Joaquin Valley Farms accompanied by Weiser Farms roasted rosemary fingerling potatoes and more Coke tomatoes. Bellies full and happy, students and faculty alike stopped to read up on the grant finalists and familiarize themselves with each before voting, even at times arguing over who they were going to select. It was the most successful Eat Local Challenge at Biola to date! Submitted by Daniel Cruz, Retail Supervisor

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…at Café Allegro, Musical Instrument Museum, Phoenix

Arizona vegetable en papillote with Seacat Gardens Red Russian kale, Hayden Flour Mills heritage grains, local chili sauce, and Crooked Sky Farm melon smoothie

This year’s 2014 Eat Local Challenge got off to an exciting start for Café Allegro, with two of the café’s suppliers chosen as part of the five finalists for the Fork to Farm grants. As always, Executive Chef Chris Lenza took the challenge to another level, transforming the entire café to 100 percent local. Both finalists featured prominently: Hayden Flour Mills heritage and ancient grains and Black Mesa Ranch local goat milk could be found in most dishes in one form or another. It was fun for the Allegro team to involve the client in the vision and to be able to share with the museum staff and other guests why Bon Appétit was changing it up this year, explaining what “Fork to Farm” meant and involving them in the voting process. All of the grant recipients have great vision and can put the grants to fantastic, sustainable uses! Submitted by Stephanie Liegeois, General Manager

Guest farmers Jeff and Emma Zimmerman from Hayden Flour Mills with Executive Chef Chris Lenza and Sous Chef Caleb Malick

The Black Mesa Ranch goat cheese cheesecake showcased the Arizona goat dairy’s fine cheese to encourage voting

…at George Fox University, Newberg, OR The George Fox University team celebrated this year’s Eat Local Challenge during dinner with one of their student employees, Courtney Schwarzin, sautéing a gorgeous assortment of locally sourced vegetables along with shrimp caught off the coast close to Astoria and served over wild rice grown in Mt. Angel. Even the olive oil was from olives grown and milled just down the road at the Oregon Olive Mill in Dayton. The expo station was a popular one, and the students and staff really got into the spirit of the day by casting their votes in the Fork to Farm contest. Everyone remarked on how fortunate they were to live in the Pacific Northwest, where they can feast on a wide variety of local bounty from both the land and sea the majority of the year! Submitted by Lisa Miles, Operations Manager

AN RX FOR MISSOURI FARMS: Chef/Manager Todd Bale and Lead Cook Melanie Meyer at the new café for the Washington University in St. Louis School of Medicine are ready for their first voters. Submitted by Patti Louvier, Director of Satellite Operations

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Celebrating Washington’s Best in Seattle

Garden Treasures farmers Mark and Patricia Lovejoy at SODO Kitchen

Jars filling up with voting ballots

…at Seattle University The Seattle University team celebrated Eat Local Challenge a few days after the rest of Bon Appétit, on the second day of classes, which meant that the energy on campus was alive, excited, and curious. It was the perfect platform to introduce new and returning students to Bon Appétit’s high-quality, locally based food program and to other outreach opportunities supporting environmentally sound sourcing and sustainability!

…at Starbucks’ SODO Kitchen The SODO Kitchen team at Starbucks headquarters was proud to host Fork to Farm finalists Mark and Patricia Lovejoy of Garden Treasures Organic Farm on ELC Day. All week, the café featured the produce from this Arlington, WA, farm as well as that of other local farmers and fishermen. Menu items included a fall potato vegetable pavé with Garden Treasures Russet potatoes, Walla Walla onions, chard, chanterelle mushrooms, and a sunflower-seed crumble. Offering samples of the entrée at a table near the station may have helped entice guests a little too well — the entrée sold out 30 minutes into lunch service! Waste Specialist Claire Cummings and Regional Marketing Director Tonya Flashey welcomed guests to the beautiful and educational voting table, while Mark and Patricia Patricia shows off shared photos of the farm and pictures of the farm samples of their products. They to guests said they were honored to be a part of the day, and everyone is very excited they will have the chance to build the 10 large new-tothem greenhouses that will lengthen their harvest season and let them provide even more wonderful produce to Bon Appétit. By Leah Odom, Operations Assistant

Executive Chef Geoff Velasco created a dynamic 100 percent locally sourced menu spanning the full spectrum of offerings at Cherry Street Market. From the fire wok to the dessert station, he introduced bold flavors and fresh ingredients highlighting a bevy of vendors from the Pacific Northwest. Fork to Farm finalist Garden Treasures Organic Farm’s Certified Organic produce was featured throughout each dish and station within the café, which may have helped this beloved local supplier gather enough votes to be one of the lucky grant recipients (see page 12). Hosting the voting station were Claire Cummings, waste specialist for Bon Appétit, and Lucy Norris, director of the Puget Sound Food Hub. Their experience with food recovery efforts, cooperative farm networking, and the local food economy allowed students to ask some great questions about food infrastructure and innovative business models for sustainable food systems. As they chatted and read about the Fork to Farm finalists’ needs, from hoop houses to refrigeration systems, the students Lucy Norris, director of Puget Sound Food Hub, doing outreach vowed to get involved. “It was nice to show students and chefs firsthand the results of Bon Appétit’s Farm to Fork program — it succeeds in supporting regional food producers,” said Lucy as the staff tallied the votes and reflected on the success of the day. Submitted by Bianca De Vita, Marketing Coordinator

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THE DIRTY CULTIVATOR — A Show by Farmers for Farmers Submitted by Claire Cummings, Waste Specialist

It is hard to imagine Bon Appétit’s Farm to Fork growers having much of a life outside of farming — most farmers are out in the fields from dawn to dusk, seven days a week. But farmer Mark Lovejoy of Garden Treasures Organic Farm has managed to make time in his busy schedule to produce a weekly podcast for growers and eaters alike, and after meeting at SODO Kitchen on ELC Day, Bon Appétit Waste Specialist Claire Cummings got to be a guest speaker on his 11th episode. Mark and Claire covered topics from farmer fashion to seed saving — and, of course, food waste! The Dirty Cultivator is the first podcast of its kind — a show about farming, for farmers, by a farmer. Mark decided to start recording after he realized that all the podcasts covering the topic of sustainable growing weren’t actually produced by farmers. He felt there was a need he could gladly fill, so he got some equipment, set up shop in the farm office, and recruited friends Kari LaSalata and Jesse Collver to help. The weekly hour-long show covers a variety of topics, usually starting with a market report discussing what produce is for sale and what will soon be harvested, current events including football, and a food and farming topic of interest. It is a fun, low-key podcast that gives a great glimpse into the world of farmers. To listen to episodes, just search “Dirty Cultivator” on Stitcher, iTunes, or Facebook.

Kari LaSalata, Jesse Collver, and Mark Lovejoy of Garden Treasures Organic Farm in the farm office preparing to record the 11th episode of The Dirty Cultivator

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Yes we can can local! James Walling and Erin Vaughan from Rodin Farms

...at Flextronics, San Jose, CA Executive Chef Daniel Moffat put together an amazing menu overflowing with local food. The “classics” entrée of balsamic-fig-glazed Mary’s chicken served with Field to the Fork Farms broccoli and Calrose rice salad had people returning for more, unless they went for the soup options: Mary’s chicken and Calrose rice soup or tomato-basil soup. Blueberry, strawberry, and Marshall Farms honey aguas frescas rounded out the local freshness. The team from Rodin Farms in Modesto, CA, set up a farmers’ market featuring dried fruit, flavored nuts, and fresh produce right outside the café. Guests had the chance to eat local and learn about nearby farmers at the Eat Local information table from General Manager Diane Ortiz, where they also learned about the grant program and cast their votes. Submitted by Diane Ortiz, General Manager

...at the Benedictine Sisters of Mt. Angel, Mt. Angel, OR 150 miles? How about 150 feet! The Benedictine Sisters of Mt. Angel maintain extensive on-site gardens and orchards with potatoes, tomatoes, squash, blueberries, plums, apples, and more. The challenge was deciding which hyperlocal abundance to use. General Manager/Executive Chef Christian Stephenson and his team settled on Carlton Farms pork enchiladas with Willamette Valley Cheese, tortillas from Eugene, and sauce made from tomatoes and chilis harvested right on-site. All year, the Sisters have also been sharing their canning tradition with the staff to help preserve the local bounty for the cold, rainy days. With their help, Christian and his team have put up more than 300 gallons of peaches, pears, cherries, and pickles — with still more to do before this harvest season is over. Submitted by Christian Stephenson, General Manager/ Executive Chef

...at Grove City College, Grove City, PA The star of the three separate Grove City College stations offering 100 percent local meals was the 5M Farms pork roasts. Bon Appétit carvers sliced the locally raised pork roasts to order, but the real magic happened the night before when the chefs rolled the pork roasts with fragrant, local rosemary; brushed them with wildflower honey from Pittsburgh’s Maple Valley Farms; and then slow-roasted the meat in combitherm AltoShaam ovens overnight for tenderness. Another highlight was the humble shepherd’s pie. Never had that simple comfort food gotten such rave reviews as it did at the “comforts of home” station. Guests and even staff were remarking how fresh the sweet corn tasted, with the rich beef gravy made from 5M Farms beef and Blaine Hovis Farm’s milky blond creamer potatoes. All ingredients in the shepherd’s pie were sourced within seven miles! Additionally, cornucopias of local vegetables were sautéed to order, including cabbage, spaghetti squash, butternut squash, zucchini, onions, and tomatoes. The bakery rounded out the day’s presentations with 100 percent local pumpkin mousse, washed down with refreshing apple cider from Dawson’s Orchard in Enon Valley. One student who had come for seconds declared, “This is the best meal I’ve had so far this year!” Submitted by Lynnetta McNany, Café Operations Manager

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Looking forward to using all parts of the pig

Stone Valley Rancher Nick Tehero and Executive Chef Brian West after the successful whole hog delivery

The snout-to-tail lettuce wraps

...at Informatica, Redwood City, CA The team at Informatica decided to take the challenge a step further with a local whole-hog “Snout to Tail” menu. Living in the Bay Area, where everything required to make great dishes is at the doorstep, the Informatica staff is extremely passionate about locality and seasonality. The hog came from Stone Valley Farm in Alamo, CA. Executive Chef Brian West has been working with Stone Valley closely over the past five years, in part because they raise some of the best hogs in California. Brian and his team used every part of the pig in the Eat Local Challenge dishes, from the bones and trotters (for soup) to the meat of the braised head (for the lettuce wraps, which also included house-made ham). Snout-to-tail tacos made with pork shoulders and shanks, on Mi Rancho Company local-corn tortillas.

The trout for the fish dish came from Passmore Ranch, another example of an amazing local supplier. Guests could taste the love and passion that Passmore Ranch has for its fish in every bite. Submitted by Brian West, Executive Chef

...at Roger Williams University, Bristol, RI Roger Williams University’s Eat Local Challenge has taken on a new life each of its eight years, and it keeps getting better! This year, the menu in the Upper Commons, the main dining café, was largely seafood based, taking advantage of the fantastic local New England waters. The menu included a raw bar of littleneck clams and oysters; fisherman’s stew with haddock, squid, mussels, scallops, and lobster; Jonah crab cake sliders; and smoked bluefish. Kettles of New England clam chowder flanked kettles of pumpkin soup, and the menu was rounded out with beef burgers, a mixed grill of sausage and potatoes, eggplant roulade with goat cheese, and a charcuterie and cheese display. Mother Nature cooperated with gorgeous fall weather for the event and its accompanying farmers’ market in the quad, where several Farm to Fork partners joined and interacted with guests. Aquidneck Honey sampled classic honey along with hot (as in spicy!), lavender, and cinnamon varieties; New England Grass Fed served delicious groundbeef-on-a-stick; the Hard Pressed Cider company came by to press apples fresh from Horse Listeners Orchard; and Rhody Fresh set up tables highlighting their milks and new cheeses. Vendors used this great opportunity to chat with guests about their local specialties and at times explained how it’s easier than many may think to eat more locally.

Chef de Cuisine Jon Cambra serves house-made fish cakes to farmers’ market guests

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…at University of Saint Joseph, West Hartford, CT The University of Saint Joseph team celebrated ELC Day with a savory soup made from littleneck clams from Westport, CT; butter from Guida’s Dairy Farm in New Britain, CT; beer from Two Roads Brewing Company in Stratford, CT; and fresh herbs from the Bon Appétit campus garden. A peach galette and maple-blueberry crumble featured peaches, blueberries, and apple cider from Fork to Farm finalist Horse Listeners Orchard in Ashford, CT, along with butter, cream, and eggs from Guida’s Dairy; flour from Four Star Farms in Northfield, MA; and honey from Lamothe’s Sugar House in Burlington, CT. Featuring a finalist in the dessert seems to be a winning tactic. The Saint Joseph team was happy to see Matt Couzens from Horse Listeners emerge as one of the two recipients of the Northeast region’s Fork to Farm grants!

General Manager Richard Frost, Regional Vice President Elaine Smart, and District Manager Michael Strumpf congratulate farmer Matt Couzens (in jeans) from Horse Listeners Orchard

Submitted by Peggy Gadomski, Director of Operations

…at Case Western Reserve University, Cleveland The Bon Appétit team at Case Western Reserve University in Cleveland was excited to host two Fork to Farm grant finalists for Eat Local Challenge Day, Kristen Boehnlein from New Creation Farm and Debbi Frank of Vegetable Basket Farm. Debbi and her husband had actually submitted their grant application for a new high tunnel in the form of 18 rhyming couplets! Executive Chef Robbie Washington put together an irresistible local burger made with New Creation Farm beef, Middlefield cheese, Green City Growers lettuce, and Vegetable Basket tomatoes.

Submitted by Beth Kretschmar, Marketing Manager

Two representatives from the Case Western campus farm, Sous Chef Ben Wentz, and Debbi Frank of Vegetable Basket Farm

Farmer Kristen Boehnlein and her children, with Executive Chef Robbie Washington, get ready to talk to guests about the farming life

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…at Café Modern at the Modern Art Museum of Fort Worth, TX Executive Chef Dena Peterson wowed museum guests with an all-Texas meal of grilled striped bass over house-made fettuccine and a local vegetable ragout with olive oil. The striped bass was from Palacios, TX; the vegetables from the Cowtown Farmers Market, Scott Farms of Cisco, and B&G Gardens of Parker County; and the olive oil from Central Texas Olive Ranch. The high-protein flour for the pasta came from Morrison Mills of Denton, TX; the eggs from Vital Farms in Austin; the herbs from the garden outside Dena’s kitchen door; and the salt from the aptly named Grand Saline, TX. Submitted by Adrian Burciaga, General Manager

DEMOCRACY IN ACTION: Bon Appétit General Manager Debby Bridges explains the voting process to Reed College students in Portland, OR

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Executive Chef Carmen Allen joins President Tuajuanda Jordan in congratulating the student farmers

…at St. Mary’s College of Maryland, St. Mary’s City, MD Bon Appétit teams always have a special relationship with student-run campus farms, and St. Mary’s College of Maryland is no exception. Executive Chef Carmen Allen has been working closely with the school’s garden volunteers to use whatever they have, whenever it appears. In her first summer with Bon Appétit, she happily took as many of the delicious tomatoes as they produced. As the basil on the campus farm kept growing, and growing, and growing, she turned it into pesto that the dining team continued to use into winter. She also diced and froze an abundance of cayenne peppers. “I’ve been talking to them about how to plan a little better for what we can use and when,” she laughs. That task should be a little easier since the Campus Community Farm can now build a hoop house to expand its growing season, thanks to a Fork to Farm grant from Bon Appétit. The grant was presented at an event in the garden a few weeks after ELC Day as part of the inauguration ceremonies for St. Mary’s seventh president, Dr. Tuajuanda C. Jordan. President Jordan and Carmen congratulated the students and presented an oversized check, while guests enjoyed a “Tasting of the Farm” array of treats made by Bon Appétit from Campus Community Farm produce. Submitted by David Sansotta, General Manager

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General Manager David Sansotta and President Jordan present the Fork to Farm grant to the student volunteers of St. Mary’s Campus Community Farm

The 1-acre Campus Community Farm is small but growing mightily

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GIVING BACK:

Nordstrom General Manager Christopher Patterson harvests radishes

Getting Our Hands Dirty to Thank Our Local Farms The three Bon Appétit Foundation Fellows and former Fellow turned Waste Specialist Claire Cummings joined forces with local Bon Appétit teams to head out to local farms for a day to help with whatever projects were needed. Gleaning at Full Circle Farm in Carnation, WA

Waste Specialist Claire Cummings and TASTE General Manager Kristin White take a brief break from gleaning

Growing food is not easy, as anyone who has tried to keep a basil plant alive knows. But until you actually walk in the fields, put your hands in the dirt, carry crate upon crate of harvested vegetables, clean them, build and pack boxes, and label them…you don’t fully understand how back-breakingly difficult farming can be. That’s what the group from Bon Appétit cafés around Seattle learned firsthand when they volunteered at Full Circle Farm in Carnation, WA, for a mix of gleaning and farm chores.

organize and store them for distribution to those in need. The rest of the group stayed to help with farm chores such as assembling boxes and organizing the cold storage area. It was a lot to pack into one day and the volunteers left Full Circle Farm feeling accomplished and exhausted. But those sore backs reminded them how truly grateful they should be for the people who do this every day to put food on our tables. They also left with the image of 634 pounds of vegetables overflowing in the food bank’s walk-in — a reminder that there is no reason people should go hungry when this land produces enough food to feed every American. Submitted by Claire Cummings, Waste Specialist

Gleaning, which is the act of collecting excess fresh foods from farms for distribution to people in need, is one fantastic solution to the massive problem of waste in the field. One of the hardest parts about farming (besides all the manual labor) is that the farmer never knows exactly when their crops will be ready and how they will turn out. Because of this uncertainty, there is a lot of waste that happens on farms: Maybe everything ripens at once but there’s limited labor around then to harvest it all, or some of the produce is bruised by a hailstorm, or the tomatoes grow too large for the pack sizes and get left in the field. The group of volunteers — which included guests, staff, and friends from Bon Appétit cafés at Seattle University, TASTE restaurant at Seattle Art Museum, Nordstrom, Russell Investments, and Starbucks — harvested 634 pounds of radishes and kale to donate to people in need. Bon Appétit partnered with Rotary First Harvest to transport the donated vegetables from Full Circle Farm to the Hope Link Food Bank, where about half the Bon Appétiters tagged along to

ABOVE:

Full Circle Farm in Carnation, WA, grows 150 varieties of Certified Organic vegetables, fruits, and herbs for Bon Appétit cafés throughout Seattle

RIGHT:

A case of radishes gleaned from Full Circle Farm to be donated to Hope Link Food Bank

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Bon Appétit teams from Oberlin, Case Western Reserve University, Denison University, and corporate cafés on a field trip to New Creation Farm before Eat Local Challenge Day

GIVING BACK: Farm Work Days

Out to Pasture at New Creation Farm in Chardon, OH

New Creation Farm raises Scottish Highland cattle, which weather cold winters well

On the Friday following Eat Local Challenge Day, Eric Pecherkiewicz, dietitian and marketing manager at Oberlin College in Oberlin, OH, and Midwest Fellow Alyse Festenstein took a group of 12 Oberlin students and a professor on a trip to New Creation Farm in Chardon, OH, to meet the Boehnlein farming family and help with some small farm projects. In addition to Oberlin, where New Creation supplies almost all the ground beef, pork, hot dogs, salami, ham, and roast beef, Bon Appétit cafés at Case Western Reserve University, Denison University, the Market Café and Wine Bar, and several corporate locations are also grateful customers for the farm’s meat. That’s one reason why everyone in the region was pulling for New Creation to win one of the Fork to Farm grants, which they wanted to use to restore a historical barn that would become a place to shelter the breeding sows and their piglets in severe weather, to process vegetable oil as they convert their vehicles over to biodiesel, and to host their farm education days. Alyse had managed the Fork to Farm grant application process and voting gathering, and she was excited to tell the Boehnleins they would indeed be getting their barn rehabilitation. As the Bon Appétiters and Oberlin students sat down to lunch with Kristen and the seven Boehnlein kids, the students exclaimed in unison, “Congratulations! You won the grant!”

Oberlin student Colin Seikel herds sheep

Kristen was surprised and grateful, but then everyone just got down to work. As the volunteers bundled up electric fencing and spread soil back in place where the pigs damaged the pasture, it became clear that just being there and lending a hand meant a whole lot, too. Yes, the grant money will help, but the grant was icing on the cake. It’s the everyday Bon Appétit stuff — the close relationships with our chefs and regular, year-round support from our local teams — that really counts for the Boehnleins and other farmers. Submitted by Alyse Festenstein, Midwest Fellow Ethan and Hadley-Rose Boehnlein welcome the volunteers 34 | BRAVO

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The group of volunteers heads to the grove to clear rocks and branches

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Rocking It at Bivalve Dairy in Point Reyes Station, CA University of San Francisco undergraduates and graduate students, West Coast Fellow Andrew Monbouquette, and Andrewâ&#x20AC;&#x2122;s brother Marc drove north to Bivalve Dairy in Point Reyes Station, CA, for their volunteer workday. Owned and operated by John and Karen Taylor, Bivalve Dairy is a beautiful, sprawling Certified Organic, NonGMO Project Verified ranch. Asked what they could use help with, the Taylors said clearing out rocks and fallen branches from a picturesque grove of trees where the cattle love to graze and find shade. These objects made it hard to herd the cattle out of the grove as well as to reseed the area and install irrigation that would help the grazed pasture recover. As at any dairy, milking never stops, so every extra pair of hands for other tasks helps. John and Karen thanked the group for their help, mentioning that due to the extreme drought in California over the last few years, anything that can improve their pasture management, the better. Submitted by Andrew Monbouquette, West Coast Fellow

IN THE WEEDS: Senior Fellow Nicole Tocco hosted a volunteer farm work day on the Hampshire College farm. Turnout was smaller than hoped, but for a good reason â&#x20AC;&#x201D; it was the third day in a row the farm had hosted volunteers! Nicole and several students had fun weeding the rows of arugula while talking about the sustainable agriculture movement. Submitted by Nicole Tocco, Senior Fellow

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Getting Fishy at Oregon Episcopal School and Lewis & Clark College, Portland, OR Oregonians love their seafood, and Portland-area Bon Appétit cafés really love their local seafood supplier, Flying Fish Company — a finalist for one of the Pacific Northwest Fork to Farm grants. Owner Lyf Gildersleeve has nine employees, and in his grant application credited Bon Appétit with enabling him to hire two of them, by helping him expand his wholesale business. Jason Rosvall, Bon Appétit’s executive sous chef at Oregon Episcopal School, got a fisheye view of what Lyf’s business looked like when he tagged along on a commercial albacore tuna fishing trip shortly before ELC Day. He met Lyf and a couple others at 2:30 a.m. in downtown Portland, where they headed off for the coastal town of Ilwaco and arrived at the fishing docks just after 6. After getting all suited up, packing the boat, paying for gas, buying ice, and loading the well with live bait, they were finally off. And even though Jason was more sleep-deprived than the explorers Lewis and Clark, he still felt a little nostalgic as they rounded Cape Disappointment and headed out 23 miles into the Pacific Ocean to the prime tuna fishing spots.

A Flying Fish representative offers samples of locally caught smoked salmon at Oregon Episcopal School

“We’ve got a freshie!” was the battle cry as each 30- to 40-pound tuna took the bait and the battle commenced. By late afternoon, as the waves were starting to get aggressive and a major storm was forecast, they began to head back — spotting a pod of leaping orcas and dozens of gray whales spouting on the way. Once getting back to the docks, it was time for Lyf and the crew to get to work again: unloading and cleaning the boat and gear and weighing, processing, and selling the half-ton catch to the wholesalers. Micah Cavalo, executive chef at a Bon Appétit corporate account, agreed to take 200 pounds. “It’s pretty impressive that this fish was caught on Friday afternoon and Micah will be serving it as soon as 24 hours later,” said Jason. But what if they can’t sell it all? That’s why they applied for the grant. Lyf and Flying Fish hoped to find 36 | BRAVO

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Lewis & Clark Executive Chef Scott Clagett served samples of crab salad using Flying Fish Company’s Oregon Dungeness on slices of Gala apple from Ace High Orchards

a new commercial vacuum-packaging machine and blast freezer that would enable them to seal and perfectly preserve the local catch for later sales. Eager to help, Oregon Episcopal School and Lewis & Clark College invited Flying Fish to join them for Eat Local Challenge Day. The OES team featured Flying Fish’s Oregon ling cod at the global station, while a representative from Flying Fish gave out slivers of smoked wild salmon. At Lewis & Clark, Lyf dispatched Matthew Weatherman to work with Executive Chef Scott Clagett to set up a table in Fields dining room with delicious bites for guests to sample and learn about local seafood and the Eat Local Challenge. The samples included Oregon Dungeness crab salad served on slices of Gala apple from Ace High Orchards, as well as Oregon line-caught smoked-salmon mousse served on house-made Golden Lake Farm potato chips. “Even I was surprised to see the dedication to detail…from the local potatoes to the salt and oil they were seasoned with to the house-smoked honeyglazed Flying Fish Co. salmon that Chef Scott and his crew turned into the remarkable dip we served on those potatoes,” marveled Matthew in an email afterward. “Everything was done with a level of attention and care that is truly indicative of how much Bon Appétit strives to support local. As Chef Scott said, ‘I wanted some lemon, but you can’t find local lemons, so no lemon.’ The student body was made of a diverse range of dietary restrictions, but I was charmed to see one self-professed vegan vote for Flying Fish Co. after I gave him a naked potato chip and told him that voting for us helps promote sustainable seafood practices in the Pacific Northwest.” Whether it was those house-made potato chips, the deeply flavorful wild salmon, or Flying Fish’s passion for local seafood — it worked! Flying Fish emerged one of the top two vote getters and are now on their way to that vacuum sealer and blast freezer that will help them preserve the catch when it’s abundant. Submitted by Jason Rosvall, Executive Sous Chef, and Mac Lary, General Manager

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CALIFORNIA DREAMY: At Electronic Arts in Redwood City, CA, Executive Chef Jon Hall served a 100 percent California meal of pan-seared Mary’s Organic chicken with Frog Hollow pear-and-lipstick-pepper chutney, Dirty Girl green beans, Baia Nicchia butternut squash, and sage from the Electronic Arts garden. Submitted by Bonnie Powell, Director of Communications

PIGGING OUT ON LOCAL: The Bon Appétit team at Wesleyan University in Middletown, CT, went allout for ELC Day with a festival of local food that fed 1,400! Executive Chef Brian Dagnall roasted a whole Lucki 7 Livestock Co. pig and served it with a cilantro-peach compote. Also on the menu: fish and chips — fried haddock from Ipswich Shellfish and house-cut Szawlowski Farm potatoes, which Bon Appétit at Wesleyan student worker Lalane Guillano is shown here grabbing before the ELC rush begins. Submitted by Robert Fredericks, Dining Manager

GO, FISH!: 100 percent local cornmealencrusted white bass with hot pepper and heirloom tomato relish served at Oberlin College in Oberlin, OH Submitted by Eric Pecherkiewicz, Dietitian and Marketing Manager

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…at Goucher College, Towson, MD Over the past few years, the student-run Agriculture Co-op at Goucher College has made incredible strides, growing from a small club made up of a few students tending raised beds into a 5,000-square-foot garden with a hydroponics system, more than 30 dedicated students, and some innovative approaches to minimizing volunteer turnover. (See the Bon Appétit blog www.bamco.com/news/blog for more details.) The Goucher community was really rooting for the students to get their vertical gardening system and two smaller projects — a new compost system and a hoop house — funded by the Fork to Farm grant program.

Mike Brannon of Roseda Beef Farm and Joan Norman of One Straw Farm visited the Ag Co-op and gave the students tips

On ELC Day, everyone was excited. The Bon Appétit team invited other longtime Maryland Farm to Fork suppliers Mike Brannon of Roseda Beef Farm and Joan Norman of One Straw Farm to visit, and they ended up touring the Ag Co-op and giving the students tips on how they could better organize the growing area and provide higher levels of irrigation. But the prize was not to be theirs. Another Bon Appétit campus farm — the Campus Community Farm at St. Mary’s College of Maryland — accumulated just a few more votes. Despite the disappointment, Ag Co-op President Maren Stunes ’17 wrote a beautifully gracious note afterward: “On behalf of Ag Co-op, thank you and everyone on your incredible team at Bon Appétit for this wonderful opportunity. We certainly won’t let this deter us from our club mission! And kudos to St. Mary’s and their wonderfully sustainable efforts — we can’t wait to see how their project progresses. We are grateful for your support.” Submitted by Norman Zwagil, Resident District Manager

…at Emmanuel College, Boston After brainstorming for a week, the Bon Appétit team at Emmanuel decided to feature bison tenderloin accompanied with apple compote at the carvery station and crab and sweet corn–stuffed sole at the comfort station. Rising to the challenge, the chefs made the bread that was used for the stuffing in the sole. Broccoli and potato gratin with Parmesan cheese and heavy cream from Narragansett Creamery and High Lawn Farm was a big hit, while vegan guests were pleased with kale roll-ups served with eggplant and purple carrots, which added a touch of color to the comfort line. Lastly, braised cabbage with apple cider and cranberry glaze finished off the hearty but fulfilling offerings. The students’ favorites were the stuffed sole and gratin, although one was quoted as saying, “I loved everything because I knew it was all fresh and sourced locally, which is a comforting thought.” Emmanuel gets all its apple products from Fork to Farm grant finalist Horse Listener Orchards, so everyone was very excited to hear farmer Matt Couzens had won the vote! Submitted by Catherine Corbo, Manager

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Goucher Ag Co-op student-farmers in the garden

...at Café Target, Target Headquarters, Minneapolis In addition to entrée offerings, a special soup featuring three Farm to Fork partners was available for sampling. The fresh cream of spinach and carrot soup featured ingredients from Open Hands Farm (also the Midwest Fork to Farm grant winner!), Hidden Streams Farm, and Hastings Dairy. Roger Welck, farm partner from Many Pastures and Twisted Suri Alpaca Ranch offered samples of his unique product: alpaca snack sticks, a “twist” to be sure! Submitted by Kathy Vik, Operations Manager

FORK TO FARMER: Fork to Farm grant finalist Mark Jirak; his wife, Theresa; and their children, Anna, Joseph, Katherine, and Andrew, stopped into the Harvest Café at Payless in Topeka, KS, to nibble on some dishes prepared with their own produce and campaign for a few votes. Mark wrote in his grant application for a produce trailer that Bon Appétit Chef/Manager Jeff Leahy “has been instrumental in getting us to try new crops and getting contacts that lead to more business.… We have also enjoyed eating our produce prepared by an excellent chef and kitchen staff — which makes our work worthwhile.” Submitted by Jeffrey Leahy, Chef/Manager

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Thinking About ELC Day at Willamette University, Salem, OR Submitted by Chris Linn, General Manager

Reflections The café is humming as I type this. Steady business. Normal business. Nourishing business. It’s a new week and another Eat Local Challenge has successfully come and gone. We put up the banners. And we placed out our marketing collateral. We sourced rainbow-colored free-range eggs from an outfit near Scio. And we ordered in heirloom potatoes from up the road in Brooks. We filled out online forms. And we tallied up the votes of our guests. We made some satisfying menus. And we took a lot of photographs of food. There are a heck of a lot of photographs of food floating around the modern media multiverse. Bon Appétit at Willamette University could add some more here. Perhaps the perfectly edited Instagram dream that was a marbled and mottled Happy Harvest tomato. Or maybe the one that caught the perfectly charred glaze on those Rain Shadow chickens ready for carving. I suppose there is always the ubiquitous team shot, with our leadership team smiling as they welcome guests to the display table up front. And yet, those photos would show the what, but not the why. One could make the case that there are many versions of why we do things like the Eat Local Challenge. It markets well. That’s one reason why. It highlights how

local foods can help us cut down on the use of finite resources. That seems another safe reason why. And it puts money in the pockets of real local people who participate in the real local economy. If you know these people, as we do — friends, neighbors, partners — you tend to feel this is a good reason why. But the why that stands out to us today is not reflected in a plate of artfully staged food. It’s not tied up with how much diesel it took to get our milk from there to here. It isn’t described by the extra money we put in the pockets of our Willamette Valley farmers and producers. And it’s not made clearer by being printed in bright colors on paper, cardboard, or foam core. The why that stands out is captured in Executive Chef Josh Green’s image of a small group of local bison standing at ease and unbothered on the dry earth of a ranch not far from campus. This is the real why — to make images like this possible in a world where farms have too often become laboratories and ranches have begun to look too much like cages. This is the real eatlocal challenge.

Bison at roam in the field at Rain Shadow El Rancho outside Scio, OR

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behind the communications curtain | bonnie azab powell

Fox CT interviews Wesleyan Executive Chef Brian Dagnall

having a field day with fork to farm finalists

here are very few common heroes that most of us Americans agree on, regardless of political orientation or religious affiliation or whether we’re “city” or “country.” Small family farmers are one of the few exceptions. I’m not entirely sure why that is — perhaps it harkens back to our nation’s pioneer roots — but our universal love and admiration for them has definitely helped the “food movement” gather strength from many different places. And it also helped the Bon Appétit communications team and our teams in the field get coverage for the 15th anniversary of Farm to Fork and our special grant program.

One reporter, Emilie Rausch of the Denver Post, actually visited the farm ahead of Eat Local Challenge Day and met the farmer to see firsthand how a $5,000 grant could change his business. (To everyone’s regret, Golden Acre Farm owner Jason Plotkin did not end up being one of the grant recipients.) Other reporters, like Vicky Morrison of GoDanRiver.com in Danville, VA, interviewed local finalists such as White Flint Farms by phone. Several Bon Appétit teams, including at Roger Williams University and Denison University, turned our DIY PR package into terrific stories in their local papers about Eat Local Challenge Day. And our PR agency Shev Rush Public Relations burned up the phone lines calling TV stations to send a crew out to cover ELC Day, offering interviews with 40 | BRAVO

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the visiting farmers, footage of our teams dishing up all-local menus, and guests casting their vote for what they felt was the most worthy project. Both Wesleyan University and Savannah College of Art and Design hosted TV crews for terrific segments. But more often than we heard “Yes!” we heard “Hmm, maybe — let us know if our state’s farmers win.” Even though everyone loves local farms, reporters have such limited time these days. Many wanted to save their energy for the surefire happy ending, rather than showing what a hard business farming can be and how a mere $5,000 can make a huge difference (which was our pitch). Still, when the grant winners were announced, local Bon Appétit teams and their Farm to Fork suppliers did receive some nice follow-up coverage from Northfield News, Crain’s Business Cleveland, the Cleveland Plain Dealer, and others. All in all, we reaped a feast of local news, spreading the word far and wide about both our local-purchasing efforts and what our suppliers need not just from us, but from their local communities.

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Visit our website at bit.ly/elc_press for links to the dozenplus stories. Some highlights: There’s a lot of planning that goes into finding the producers, bringing in the ingredients and coming up with substitutes for items that can’t be obtained locally. For instance, there was no pepper in the [Denison University] dining hall on Tuesday, and Simple Products LLC, which creates gourmet syrups, had to forage for wild ginger to sweeten its products rather than use sugar that had been imported. —THE NEWARK ADVOCATE Chef Jonathan Cambra and his staff face a major challenge every day: preparing tasty, nutritious meals for as many as 6,000 people. On Tuesday, he had an even greater challenge: Prepare all that food using nothing but local ingredients. “We want local food first, every day,” the Roger Williams University chef said. —EASTBAYRI.COM

While Johnson and Doherty pitched the plan for the root facility, Bon Appétit [at Carleton College] put together their showcase of produce for the contest. “They’ve given us so much support and got the word out...they’ve been a huge, integral part,” Johnson said of the company. —NORTHFIELD NEWS Eat Local Challenge Day showcases fare locally sourced from farmers and foodcrafters within a 150-mile radius. “We should be giving back to these small local farmers and I think everyone should eat local,” said Brian Dagnall, [Wesleyan University’s] Executive Chef. —FOX CT Some local farmers get a chance to grow their business — and with some financial help from the Savannah College of Art and Design (SCAD). Bon Appétit Management, which operates the SCAD cafeteria, sponsored its “Eat Local” Challenge day.… “We’ve had a relationship with Ben and Kellie [Deen, of Savannah River Farms] for about two years now,” said Emanuel May, Bon Appetit’s Executive Chef. “We’ve been purchasing bacon, sausage pork loins – all different types of pork from them.” —WJCL NEWS Whether or not White Flint Farm food will be served on Averett [University] tables, the prospect of getting a grant is exciting for the Guerrants. “Small farms really struggle, and we would be able to continue this business, basically pay all our bills,” she said. “It would be a great example for young farmers that chemicalfree, sustainable farms can support a family given the right tools.” —GODANRIVER.COM

The Denver Post’s feature on Fork to Farm finalist Golden Acre Farms

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Goodbye, “Farm to Fork Artisan” — Hello, “Locally Crafted” Submitted by Maisie Ganzler, VP of Strategy, and Bonnie Powell, Director of Communications

n the last 15 years of Bon Appétit’s commitment to sourcing at least 20 percent of our ingredients from small local farms, ranches, and food businesses, our Farm to Fork program has grown and evolved as the company has. In September 2011, we added the “Ag of the Middle” category in recognition that “small” means different things when applied to cattle ranches and hog or poultry farms as opposed to vegetable farms. With the help of third-party animal-welfare certifications, these regional meat producers can meet our other requirements for “local” and “sustainable.” And we also rolled out a Fish to Fork category, defining what we think “local” should mean for seafood. For the last few years we’ve been struggling with our Farm to Fork Artisan category, which covered things like locally made baked goods, granola, et cetera. The main criteria was that at least 50 percent of the product by weight had to be sourced within 150 miles. It didn’t feel like that standard encompassed all the reasons that we support small food businesses in our communities with our purchasing dollars. For example, at University of Pennsylvania, the Bon Appétit team works with Philadelphia’s Culinary Enterprise Center, which helps people from disadvantaged populations start their own small businesses. Some of them started making cookie dough for us. Are they using local sugar and flour? No. But isn’t that relationship the exact kind of community tie we should treasure, even if there is no farm in that story? Absolutely. We went back to how we defined “food service for a sustainable future” on our 25th anniversary: “Flavorful food that’s healthy and economically viable for all, produced through practices that respect farmers, workers, and animals; nourish the community; and replenish our shared natural resources for future generations.” And we tried to figure out how the concept of “artisan-produced food” fits in there. In short, we now use the Farm to Fork label for just seasonal, minimally processed ingredients from a local farm, ranch, or fishing boat. And we use the new Locally Crafted one to indicate products crafted by a small, locally owned food business

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using socially and/or environmentally responsible practices. How do we define those? The Locally Crafted criteria are directly keyed to our sustainability definition. First of all, yes, such vendors need to nourish the community by being truly local, conducting their business (including processing and production) within 150 miles of the café. They must be owner-operated or a co-op of owner-operators, so revenues ($5 million or under) flow back into the community. In addition, our Locally Crafted vendors must meet at least two of the following qualifications: • Locally sourced: At least 50 percent of the product’s

ingredients are from small, owner-operated farms within 150 miles of the Bon Appétit kitchen. Ideally the business promotes seasonal, regional purchasing, and when ingredients are not available because of the region’s growing season, it strives to purchase alternatives from third-party certified sustainable sources. Examples: Pickles, jams, preserves, wine. • Responsibly sourced: At least 50 percent of the prod-

uct’s ingredients are responsibly sourced as verified by an approved third-party organization, such as Certified Organic or Fair Trade. Examples: Coffee, chocolate. • Humanely sourced: The eggs, dairy, and protein in the product meet all Bon Appétit’s COR sustainability standards: eggs are certified cage-free, milk is rBGH-free, ground beef is third-party certified humanely raised, and so forth. Examples: Cheese, beef jerky. • Traditional/artisan: The product is a staple of a specific

cuisine, made in the traditional manner with a minimum of additives and preservatives, or in small batches by hand using traditional methods. Examples: Tortillas, macarons, cheese. • Justice through ownership: The business is majority minority or woman-owned and controlled. • Justice through training: As a founding principle, the

business seeks to provide job opportunities to a disadvantaged population. Examples: New immigrants, individuals with past criminal convictions.

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Sushi from Locally Crafted vendor Hiro | Mura of Mountain View, CA, is responsibly sourced (in accordance with Monterey Bay Aquarium Seafood Watch guidelines) and hand rolled in the traditional Japanese manner

Since launching the new Locally Crafted designation, we’ve welcomed more than a dozen small food businesses into the Bon Appétit local-purchasing family. They run the gamut from Food & Vine of Napa, CA, whose extra virgin grapeseed oil and grapeseed flour are locally sourced (from California grape pumice) and produced in a traditional/artisan manner, to Shagbark Seed & Mill of Athens, IL, whose spelt pasta, corn crackers, and tortilla chips are locally and responsibly sourced (Certified Organic corn and spelt). However, we’ve declined to register others — for example, an ice cream company that used local dairy but also added thickeners, stabilizers, and artificial ingredients (not traditional). Because as a company that cooks from scratch, using fresh, high-quality local ingredients, we really should be picky about what products we purchase instead of making ourselves. They should represent both something tasty and delicious for our guests, and a way to multiply our impact on our local Bon Appétit communities!

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Informatica Holds “Aluminum Chef ” Cooking Class Submitted by Brian West, Executive Chef

t Informatica in Redwood City, CA, chefs were eager to bring guests into their kitchen to instruct them in the principles of seasonal, local, fromscratch cooking so they can re-create them at home.

Executive Chef Brian West and General Manager Catherine Money created an “Aluminum Chef ” event — a little less hard-core than Iron Chef — to do just this with Informatica employees. They divided the 25 guests into four groups — appetizer, side dish, entrée, and pastry — and made them all both chefs and judges. They really emphasized the fromscratch part: guests made fresh ricotta as well as savory and sweet galettes with a pie dough made without gluten-containing ingredients. Each team was provided a chef-mentor from the Bon Appétit culinary team, who taught and assisted each group. At the end, all teams put their dishes in a buffet line for a feast to taste and judge each other’s dishes, as well as chat about their experiences from the night. Guests learned a lot as they bonded, and similar events are planned.

Guest contestant loving the pizza oven

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Showing off their creations

Aluminum Chef class photo

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Mills College Goes Stem to Root Submitted by Kimberly Triplett, Regional Operations Support

foundation of Bon Appétit’s philosophy is hands-on training for its chefs in all new culinary programs. Stem to Root, developed by Regional Operations Support team member Kimberly Triplett, both fights food waste and highlights healthy vegetables. Kimberly recently spent two days working with Executive Chef Eric Boarini and General Manager Katy Simones at Mills College in Oakland, CA, which participates in the Meatless Mondays program. Then they served Founders Common guests Stem to Root recipes including edamame burgers with sumac carrot peels, apple pulp lemongrass popsicles, grilled romaine salad, and sweet potatoes with basilstem pesto. Other stems and roots from sweet and savory vegetables and fruits went into juicing. Students and the faculty were patient with the juicer’s hiccups, commenting that it was worth waiting for the fresh beet and apple juice. The beautiful station setup transformed the café and enhanced the vegan and vegetarian offerings for the students. The students asked lots of questions about the Stem to Root program —many came back for seconds — and almost all of them filled out comment cards. A couple of students commented that they would like to see the recipes and station every day.

The Stem to Root display at Mills College

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Genentech Team Goes Behind the Scenes at a Local French Bakery Submitted by Yoel Cohen, Director of Operations

The kitchen at Petits Pains

enentech - South San Francisco chefs and managers had the pleasure of breaking bread with a partner — literally — on a field trip to Petits Pains in Burlingame, CA. As fun as it is to pick lettuces and pet pigs on farm tours, it’s a nice change of pace to tour a local artisan bakery, learn about techniques, and take home generous goodie bags full of breads and pastries.

Watching a demo by Alain Bourgade of Petits Pains

Director of Operations Yoel Cohen and Petits Pains President David Shenson organized the tour. David, along with Managing Partner and Chef Alain Bourgade and Master Baker Mehdi Boudiab, greeted their Bon Appétit guests and discussed their vision to bring authentic French baking techniques to the United States. They’re so passionate that they import their butter from France and use a specific liquid leavening very different from the powdered yeast that most Americans rely on. The French butter, from Normandy, was awarded the highest recognition at Bocuse d’Or (which claims to be the most prestigious gastronomic competition in the world) and is unique both because of the rich grazing lands of the cows and the process by which the cream is transformed. The liquid levain (leavening) is a natural fermentation agent, and breads take up to 16 hours to rise. The flavor and even the shelf life of the product are both extended by it. The men also demonstrated how they are blending old-school techniques with modernequipmentandtechnologyfortheirproduction.Theteamsampledbaguettes, batards, ciabattas, brioches, country breads, pastries, croissants, and so much more. Almost the entire product line was out and ready for sampling.The tour also included the much-appreciated relationship with Bon Appétit. Not only is the feeling mutual, but Bon Appétit guests relish the products as well. 2 0 1 4 Vo l u m e 4

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Bon Appétit Be-A-star Winners for 2014 Submitted by Patricia Dozier, Senior Director of Human Resources

Congratulations to our Bon Appétit winners for this year’s 2014 Be-A-star program: PENTA Mayet Cristobal, Executive Chef, The Getty Museum and Getty Center

NATIONAL ACCOUNTS OF THE YEAR Emmanuel College | Mentor Graphics

SALARIED WINNERS Reuben Haag, Director of Culinary Operations, Roger Williams University Pauline Lam, Pastry Chef/Manager, Google

HOURLY WINNERS Michelle Clark, Catering Supervisor, Target Bessie Moore, Supervisor/Lead Cook, Savannah College of Art and Design

TALENT WINNER Dina Rao, Assistant Manager, Levi Strauss

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Patricia Dozier, senior director of human resources; special guest Lori Flashner, district manager for the Southern California region; Pauline Lam, pastry chef/ manager; Reuben Haag, director of culinary operations; Dina Rao, assistant manager; Kerri Dietl, human resources manager for Wash U; Michelle Clark, catering supervisor; Michael Bauccio, COO; Mayet Cristobal, executive chef; Bonnie Van Zange, lead cashier; Bessie Moore, supervisor/lead cook; and Robin Fortado, general manager

CEO Fedele Bauccio talking about the Be-A-star winners on stage

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his year was the 20th anniversary of the Be-A-star program, which was created by Compass Group, Bon Appétit’s parent company, to spotlight excellence. The themed celebration “The Real British Invasion” took place once again in sunny Orlando, FL, where winners were put up at the famous Hard Rock Hotel. The celebration began with an exclusive welcome reception at Fulton’s Crab House, featuring premium seafood displays and chef action tables. On Thursday, winners were treated to a day of thrills at their favorite Universal Studio theme park or a relaxing day at the local spa. The Compass Night of Stars recognition celebration began at Hard Rock LIVE. Winners were welcomed on the red carpet with screaming fans and cameras flashing. The doors opened, the curtain dropped, and the crowd cheered for our winners as they made their way to a night of celebratory recognition! A special thank-you to Fedele and Michael Bauccio for spending time with all of the winners. We continue to receive quality submissions and look forward to receiving future ones focusing on employee recognition, safety, employee recipe creation, and other key categories that help our accounts achieve business objectives. Selecting winners is always a challenge! PENTA AWARD

Mayet Cristobal, Executive Chef, The Getty Museum and The Getty Center Mayet joined Bon Appétit in 2001 as a culinary intern at The Getty Museum. Over the past 13 years, she has held every job in the kitchen and was promoted to executive chef in 2008. She leads a team of eight culinary professionals and oversees approximately 120 employees for two locations, The Getty Center and The Getty Villa. In addition to always going above and beyond the call of duty, Mayet stands out for her passion for quality and her creativity. Her energy is contagious, affecting and motivating her team to achieve excellent results. She is a natural leader and is always looking out for the best interests of her team and their development. Mayet truly enjoys the challenge of working with clients to create and develop menus based upon exhibition and special event themes. Nominated by Lori Flashner, District Manager

Photo credit: Max Pelzner Photography

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ACCOUNTS OF THE YEAR

NATIONAL WINNERS - SALARIED

Emmanuel College, Boston

Reuben Haag, Director of Culinary Operations, Roger Williams University

Emmanuel College has been a member of the Bon Appétit family since 1995, and the team has consistently exhibited operational excellence and uncompromising levels of service and quality. Represented by General Manager Robin Fortado at the Be-A-star awards, the team has really excelled at expansions, partnerships, and initiatives. A few examples: an expansion of hours and offerings at a renovated Muddy River Café; a nearly 50 percent waste reduction with addition of recycling and composting programs that add student involvement; a near doubling of student programming thanks to enthusiastic efforts by Dining Room Manager Catherine Corbo; the addition of two dedicated stations for vegan and items made without gluten containing ingredients, along with increased staff awareness and training on food allergies; an expansion of catering capacity, thanks to more business highlighting all the team can do; a regional training with celebrity chef Jet Tila; and the launch of social media campaigns for better interaction with students. The energized staff, wanting to stay busy and at the top of their game, has been putting more effort into even more exciting new things this year, such as midnight flatbread pizza, hand-cut fries at Muddy River, a food truck menu at the Atrium Café, and so much more!

Reuben has been with Bon Appétit for close to 20 years, starting fresh out of culinary school at Grove City College. Soon his talent shined through, and he served as executive chef at Hamilton College, where he spent many creative and fruitful years. He is an amazingly talented chef who takes scratch cooking to new levels with surprisingly little ego involved. He is a pleasure to work with and a truly wonderful person. From a regional perspective, equally important is his willingness to always help out whenever asked, be it with product cuttings/evaluation for purchasing to opening new accounts and representing the region on the Kitchen Cabinet (Bon Appétit’s culinary advisory board comprising a chef from each region). He has always been considered one of the most respected chefs in our company. This year was a huge transition for Reuben as he moved from Hamilton to Roger Williams University in Bristol, RI, uprooting his family in the process. (He has since returned to Hamilton.) To say that he has made a positive impact would be a huge understatement! His approachable management style, mentoring of his employees, and passion for Bon Appétit has been embraced by RWU’s associates, our clients, and the entire community. Nominated by Elaine Smart, Regional Vice President

Nominated by Elaine Smart, Regional Vice President

Pauline Lam, Pastry Chef/Manager, Google Mentor Graphics, Wilsonville, OR The employees of Bon Appétit at Mentor Graphics, led by Executive Chef Wes Boese, display a top-notch team mentality on a daily basis. (Wes sent Lead Cashier Bonnie Van Zange to Orlando to accept the award on the team’s behalf.) At any time, servers, cashiers, catering attendants, and cooks are working seamlessly side by side to prepare and to deliver delicious food for the day’s meals. The entire staff takes part in all facets of the operation, from the creation of great food to the delivery of great customer service. Mentor Graphics won this award because of the pride every single person takes in the food, service, and culture they create together. Each employee acts as an owner, takes part in the greater community, works hard, and provides great and consistent customer service along with stellar attention to detail in every aspect of daily operations.

Pauline is two times a star: She represented the Google Pastry team when they won the Sector Diversity Five Jewel Award for last year’s Be-A-star, and here she is again! A fiveyear employee with Bon Appétit at Google’s Mountain View campus, Pauline and her team were selected for high engagement of the Be-A-star program within the Google campus. “I drive engagement with the program by motivating them to participate with me toward star accomplishments. For winners, I award them with appreciation,” Pauline wrote.“Our team is thrilled about winning and accomplishing the star awards. We always look forward to seeing the program video and read Fedele’s letter as part of our initial engagement with the program. Our team members that have been around are able to get our new team members excited about the program. It’s all about diversity and including our teams that consist of different people, cultures, and experiences. Together, we are the team to watch for, Be-A-star!”

Nominated by Marc Marelich, District Manager Nominated by Michael Bauccio, COO, and Patricia Dozier, Senior Director of Human Resources

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NATIONAL WINNERS - HOURLY

Michelle Clark, Catering Supervisor, Target Michelle Clark is one of those employees who just continues to grow with us. Starting out in 2004 as a cashier, Michelle excelled at the position with ease. Her big smile and friendly disposition were an instant hit with the Target team members. Michelle then transitioned to our catering department, delivering great service and showing pride in Bon Appétit while offering outstanding food and beverage throughout the downtown towers at Target Plaza. As catering continued to change and grow, Michelle wanted to learn and do more. Promoted to catering supervisor, Michelle is now working with the team members and clients to finalize catering orders, create custom orders on the catering website, oversee catering events, and supervise and mentor staff. At Target, the executives are constantly in meetings from early morning and throughout the day. All they have to do is pick up the phone and get any last-minute request or change made through Michelle. She is consistently receiving kudos from team members and our guests on her superlative service.

mates, JO’s has created a reputation for flavorful and appealing dishes. Many of SCAD’s faculty and staff frequent JO’s as well! Bessie does whatever it takes to achieve success for her team, SCAD, and Bon Appétit. To that end, she can be found washing pots and pans, receiving and putting away deliveries, and maintaining the dining room. Also, if she witnesses unsafe actions, she speaks up. Bessie participates on the safety committee and has been a safety sheriff for JO’s. Bessie’s positive, can-do attitude is infectious to her teammates and we applaud her daily commitment to excellence. Nominated by Eric Davidson, Resident District Manager

Talent Winner Dina Rao, assistant manager, bringing down the house with her cover of Adele’s “Rolling in the Deep”

Nominated by Kathy Vik, Operations Manager

TALENT WINNER

Dina Rao, Assistant Manager, Levi Strauss

Supervisor/Lead Cook Bessie Moore making her way down the red carpet as fans cheered

Bessie Moore, Supervisor/Lead Cook, Savannah College of Art and Design Savannah College of Art and Design joined the Bon Appétit family in 2012, and during the initial phase, the Bon Appétit team operated only one café, JO’s, so numerous cooks were all in one place handling demand. Supervisor/Lead Cook Bessie Moore really stood out for her delicious food and her natural leadership. When Bon Appétit opened more units on campus, Bessie stayed at JO’s as a daytime cook. Her teammates would visit with her to ask for advice, and she would move through the kitchen after she had completed her responsibilities and assist her teammates with their assigned tasks. She also visited with the guests in the dining room to get feedback, and she tailored newer menus around guest requests. Through Bessie’s work with the chef and her team-

The Be-A-star Night of Stars ceremony would not be complete without live performances by the talented members of the Compass community, chosen by a companywide Associate Recognition Talent Search. The talent search team was overwhelmed by the quality of submissions from gifted artists, but settled on three associates including Bon Appétit’s own Dina Rao, assistant manager at Levi Strauss in San Francisco. Following the British Invasion theme for the ceremony, Dina performed a cover of “Rolling in the Deep” by Adele. Originally from Sacramento, CA, Dina moved to San Francisco in 1993 and has been in the restaurant business since she was 17, including as a server, pastry chef, and a manager for a Bon Appétit corporate account in Santa Clara. “I’ve been singing longer than I’ve been in food service, but I started performing professionally at Great America theme park in Santa Clara when I was 22,” says Dina. The very next year, she was selected to travel throughout the Mediterranean as part of a Department of Defense tour:“I met hundreds of servicemen and women and got a small glance into their world. It was pretty incredible.” Since then, she’s performed with dozens of bands in many genres and hosts a weekly open mic night. Look for Dina’s dance singles on iTunes, Pandora, and Spotify!

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Salmon Demo Enhances Yahoo’s Farmers’ Market Submitted by Danielle Luce, Catering Manager

ulinary education presents a great way to interact with guests, and Café Chef David Boswell enjoyed many instances of just that during salmon season at the weekly farmers’ market at Yahoo in Sunnyvale, CA.

At the third demo, David taught everyone who came how to break down whole fish, and guests could buy the freshly filleted wild-caught Coho salmon by the pound. Guests who attend the weekly market had the two-hour window to watch David and ask questions. The event continues to gain in popularity — 40 pounds of fillets were sold the first week, 50 pounds the second, and 60 pounds the third — selling out of the salmon and even selling the bones for stock! How did he do it? Check out David’s tips for Salmon Butchery 101: Wild-caught Coho salmon

Use a sharp chef ’s knife or butcher’s knife for the removal of the sides of the salmon, and use a flexible boning knife for finesse while removing the rib bones and belly. Always let the knife do the work. Make short pushing strokes with the chef ’s knife while using the backbone of the salmon as a guide to take fillets (sides) of the salmon off. Use long, smooth strokes (don’t saw) when using the flexible boning knife to remove the rib bones and belly. Always angle the knife away from the fillet of the salmon so if a mistake with the knife happens, you don’t cut into the fillet. Wipe your knife and cutting board clean after every step to keep the integrity of sashimi quality. Be creative with your trimmings, and have fun with the process! Sharing skills and sustainable seafood in one tasty, profitable package — the perfect combo!

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Guests crowd around Café Chef David Boswell for the demo

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Tuesdays at TaylorMade Provide Popular Twist to Taqueria Station Submitted by Molly Johnson, Chef/Manager

f it ain’t broke, don’t fix it, says the old adage. But for Bon Appétit chefs striving to ensure that local and sustainable is always fresh and delicious, sometimes change is necessary.

At TaylorMade in Carlsbad, CA, the taqueria station was in need of inspiration after a solid five years of service. Offering pollo asada, carne asada, and carnitas along with rice and beans, it had always been popular at this Southern California account, where neighborhood Mexican restaurants boast the most daily social media check-ins. Still, Chef/Manager Molly Johnson and her team decided to twist the taqueria concept and surprise guests with an Indian-inspired curry bar. They entirely replaced the taco bar with a variety of regionrelevant starches, vegetables, proteins, and curries. The “build your own bowl” concept instructed guests to choose a starch, protein, vegetable, and sauce. The curry bar was so well received that Molly’s team decided to test the waters again the following week with a Mediterranean concept of “build your own gyro.” In the Tuesdays that followed, the team took guests to Southeast Asia, Italy, Americana, and even world-stadium foods during the World Cup — mini hot dogs, okonomiyaki ( Japanese pancakes), bratwurst, papas bravas, and empanadas. The constant was always providing a similar experience to the taqueria — the opportunity to customize one’s plate with a variety of combinations. The most popular Tuesday has been Southeast Asia, which included glass noodles, pancit, lumpia, and lemongrass beef. Tuesdays at TaylorMade are typically the highest check averages of the week. The Tuesday twist has challenged the entire culinary team to learn about new cultures, ingredients, cooking methods, and flavor profiles, since everyone plays a part in the development and preparation of the menu on these days. One of the unexpected and most rewarding benefits has been the improved relationship the team has with the TaylorMade guests, learning much more about their likes and dislikes and creating a better dialogue about the food served. Bonus: There’s not been a single complaint about the lack of a taco bar for one day.

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Bon Appétit Honored as Food Lifeline’s Donor of the Year By Claire Cummings, Waste Specialist

or the first time in the history of Food Lifeline’s Ending Hunger Awards, annual awards given to individuals and companies who go above and beyond to stop hunger, a restaurant company won its Outstanding Food Donor award!

Bon Appétit Seattle chefs and managers were recognized at the Dress Down Hunger award ceremony for their efforts to fight hunger in western Washington, for their (and our companywide) work to expand and support food recovery, and for their local commitment to donating excess food from all Bon Appétit cafés in Seattle. Seattle is the first city in the country where every single one of Bon Appétit’s cafés are donating their excess food, from Starbucks and other corporations to universities like Seattle University to TASTE restaurant at the Seattle Art Museum. This is a huge accomplishment because the logistics of prepared food donation are complex, and the team at Food Lifeline has done an incredible job of building a program that empowers chefs to fight hunger in their cafés every day through small, regular donations of excess food that are an inevitable part of business. The Bon Appétit teams really value their relationships with the countless smaller agencies of the Seattle’s Table program who pick up food from the cafés every week and who get the food donations to those who need them most. “Food Lifeline’s food recovery program, Seattle’s Table, is the most innovative prepared-food donation program in the country, thanks to its food-safety training and reliability. Our many Seattle-area chefs and managers love partnering with Food Lifeline because it lets them address the heartbreaking issue of hunger in our community while also reducing the amount of food wasted in our cafés,” said Brian Wilbur, Bon Appétit regional director. “We’re proud that food recovery has become standard operational practice in our Seattle cafés. We hope this relationship can serve as an example of what a model food recovery partnership looks like — and inspire other restaurants and food service providers to join us in the fight against hunger and waste.” Congratulations to the Seattle chefs, managers, and staff who have earned this award on behalf of Bon Appétit!

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Dani Turk, program manager at Food Lifeline; Danielle Custer of Special Projects for Bon AppĂŠtit; Michelle Clair, director of catering and events at Amazon; and Linda Nageotte, president and CEO of Food Lifeline on stage for the Dress Down Hunger award ceremony

Taylor Johnson, chef de cuisine from TASTE restaurant at Seattle Art Museum, hands off a food donation to their local agency

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U of Redlands Rolls Out a New Eco-Clamshell Program Submitted by Malisia Wilkins, Marketing Manager

he Associated Students of the University of Redlands (ASUR) are an inspiring group of individuals! The Redlands, CA, students are hungry for more than just their Bon Appétit meals; they’re interested in the environment, and the ASUR goes above and beyond the average college student to help promote sustainable practices in Irvine Commons. Anyssa Haberkorn-Gomez, ASUR cabinet sustainability representative, has made it her personal mission to replace single-use paper to-go boxes with eco-friendly containers to help decrease waste and increase environmental awareness. ASUR President Adam Gottlieb says he hopes to see a major reduction in the number of paper to-go boxes being used by the students. The alternative, supported of course by Bon Appétit, is an eco-clamshell that can be reused up to 1,000 times. After promoting eco-clamshells for the last year, Adam, Anyssa, and hundreds of other University of Redlands students bought into the program within the first 24 hours of its fall launch. Luckily, the eco-clamshells nearly sell themselves; they are BPA free, microwavable, and best of all, convenient! The reward for purchasing one clamshell is always getting a replacement! A machine called OZZI, a cashless vending machine system, dispenses a token in return for dirty ecoclamshells. The token is then redeemable for a clean one. Students don’t even have to wash their own containers! Thanks to Adam, Anyssa, and the forward-thinking students of the University of Redlands, the Irvine Commons has greatly reduced the number of to-go boxes being used. After only one month, 658 students were participating in the program and monthly to-go box usage has dropped from 4,200 to 2,800. The downward trend in waste is something students and Bon Appétit management are happy to see.

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Adam Gottlieb, ASUR president, and Anyssa Haberkorn-Gomez, ASUR cabinet sustainability representative, showing off the OZZI machine

Doug O’Keefe proudly crossing campus with his eco-clamshell Photo courtesy of The Official University of Redlands Facebook

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an operator’s view | michael bauccio

District Manager Fabio Soto putting together furniture for the opening of Edwards Lifesciences in Irvine, CA

pulling together

014 was a big year for Bon Appétit, with many new clients welcomed into our family and new cafés (and a food truck) opened for existing clients. We’re proud both to be able to win new business and to grow organically alongside our longtime partners, like Case Western Reserve University, which unveiled six new dining concepts. Openings are some of the most challenging situations we face. We are almost always working under tight time constraints. While we need to hire new staff, we also need seasoned Bon Appétit veterans on hand to make sure that our high standards for food, decor, and customer service are met from the get-go. You don’t get a second chance to make a first impression. Because successful openings are so challenging and critical to our business, we depend upon the teams in the region to help out. One of the things that makes Bon Appétit different in our industry is that we’re organized geographically, not by type of account. Every location is unique, but at the same time, every Bon Appétit account, whether we are serving in a corporate environment, university, or specialty business, is expected to meet the same set of standards. Our chefs and managers cross over frequently for different jobs, and that flexibility comes in handy for openings. We can draw on the best supporting talent from the widest possible pool available.

Our people know that when it comes to openings, it’s all about getting it done. That’s why you’ll find chefs opening boxes of smallwares and district managers putting together furniture. Everyone pulls together, even if it takes all night (for a week) to get everything just perfect in time to open for breakfast. The teams don’t all leave the minute we open, either. The veterans stick around to make sure the new team finds their rhythm and irons out any kinks. I want to thank all of you who worked weekends (including holidays) and long hours to get the new locations on the following pages open — and any we might have missed. I know you gave up time with your families and a lot of sleep to make us look as good as we could. It is not just about making a good impression. Your hard work and sacrifice is how we are able to plant these new seeds of our Bon Appétit culture. How we treat each other, the way everyone supports each other, regardless of what job needs doing — those values have to be put in place right from the very beginning if our culture is to take root and thrive. We depend on those of you who’ve been with us for a while to show our new employees what it means to do things the“Bon Appétit way” — no shortcuts, no excuses, but with plenty of energy and passion.

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Please welcome these many new additions to the Bon Appétit family.

Georgetown Students Drink to Opening of New Bulldog Tavern

eorgetown University students were excited to finally welcome the Bulldog Tavern, the newest location for student drinking and dining on the Washington, DC, campus. Several years of planning by students and administration went into the pub. “There has been input from students on every part of the tavern — design, furniture, decor, food menu, beer selection, hours of operation, pricing, vendor selection, name, and logo,” Joelle Wiese, associate vice president for auxiliary business services, told the school newspaper. She believes the level of student engagement solicited by the university and Bon Appétit will ensure the tavern will fast become a hotspot. Bulldog Tavern offers an outdoor deck overlooking the Potomac as well as a pickup window, a catering menu, flights of local craft beers, wines from area vineyards, TVs to cheer on the Hoyas, and even some live music. Submitted by Yvonne Matteson, District Manager

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The new Law Café

Washington University Opens Law School Café

ashington University in St. Louis welcomed the newest member of its family of cafés: the Law Café, about a three-minute walk from the Danforth University Center Servery and a two-minute walk from the Village Café. Under the leadership of Campus Executive Chef Patrick McElroy, Sous Chef Lisa Hungler, Lead Cook Josh Koester, and Supervisor Sunny Rae Swartz, the bright and airy café for the law school serves as many as 825 students per day and seats 134 in the attached courtyard. The Law Café offers a unique Salad by Design, 500 Degrees pizzas, a carvery station, daily comfort specials, soups, grab-and-go items, pastries, and Kaldi’s coffee and espresso drinks, and the special Indian selections. Salad by Design is a tossed-to-order salad concept in which customers choose their greens, toppings, and dressing before it is tossed in front of them. The daily carvery selection can be added to the salad and any salad can also be turned into a wrap. The students love the fresh healthy choices, friendly staff, speed of service, fresh-baked cookies and muffins, and the special Indian selections on Thursdays. The Law Café follows the School of Medicine Café, which has been serving about 850 people per day since the summer. The “build your own crepes” station is very popular at breakfast! Submitted by Patti Louvier, Director of Satellite Operations

The hardworking Law Café opening team

Wash U Law Café Launches Monthly Cooking Classes

he Law Café at Washington University School of Law is clearly filling a niche for students by providing healthy food, coffee, and a place to study. Sous Chef Lisa Hungler is taking it further though — showing students and staff how to cook healthier food at home. At Lisa’s inaugural cooking class, students learned how to make a satisfying and healthy meal from ramen noodles, an inexpensive staple found in most student apartments. The reception was great, and monthly classes will be offered. Many law school students are balancing hectic school and study schedules with both work and family. Some are even living on their own for the first time. WUSTL Dining Services and the Bon Appétit team are excited to help with this transition and to develop other partnership opportunities at this new café. Submitted by Kristi Baker, Marketing Coordinator

The opening team for the Wash U School of Medicine Café

Sous Chef Lisa Hungler and students enjoy the results of their cooking class

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Pony Express Truck Off to a Galloping Start at Santa Clara University

hat do Broncos on the go need? A Pony Express food truck, of course! The much anticipated food truck for Santa Clara University in Santa Clara, CA, with special menus designed by Executive Chef Michael Brinkmann, launched this fall. Open Monday through Friday, the truck is located at the newly built North Campus Dining Plaza. All items on the Pony Express menus are easy to eat on the move — and can’t be found anywhere else on campus. The light breakfast menu, featuring a fresh fruit parfait in a waffle cone, runs until 11 a.m., while the lunch menu (which has rotating menu themes such as sliders) runs until 3 p.m. Good reviews poured in from faculty, staff, students, and even campus guests. A group from the Jesuit School of Theology wrote, “What a nice place to have lunch on a sunny fall day! A couple of us came to the main campus for meetings and enjoyed our tasty sliders while chatting with colleagues who we don’t see very often. Thanks for providing a fun new venue for lunch!” Students love the offerings, too, which they can find out about via Facebook, Twitter, and Instagram (@SCUPonyExpress). Alexandrea Hernandez posted on the Pony Express Facebook page, “The Bronco slider is delicious. I’ll definitely be having more than one next time!” One of the most popular sliders on the menu is the unique “Carolina.” Combining buttermilk fried chicken breast, a fried mac and cheese cake, and coleslaw, drizzled with bourbon BBQ sauce and served on a house-made brioche bun from Nobili Bakery, it’s packed with flavor and crunch. Submitted by Stacy Stafford Scott, Regional & Account Marketing Manager

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Santa Clara’s Pony Express in action

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Feeding the Lifesavers at Edwards Lifesciences

dwards LIfesciences in Irvine, CA, is a leader in the science of heart valves and hemodynamic monitoring, having been pioneers in the industry since 1958 when Miles “Lowell” Edwards partnered with Dr. Albert Starr to develop the world’s first heart valve replacement. Bon Appétit was proud to take over providing food service at the Heartbeat Café, which serves roughly 600 guests daily; the Peet’s Coffee Bar / Deli; and the Jamboree Staff Lounge (located in an adjacent corporate building). In the near future, Edwards will be building brand-new, state-of-the-art cafés on both the company’s Irvine and Draper, UT, campuses — which the Bon Appétit team is very excited about! Longtime Bon Appétiters Sarah Geana and Terri Buzzard are leading the charge as general manager and executive chef, respectively. The weekend transformation into a Bon Appétit account was an exciting one. A big thanks to all of the supporting staff led by District Managers Fabio Soto and Bob Lubecky and Regional Operations Support team member Paula Nielsen, who worked long hours to make everything simply outstanding for the opening. Submitted by Kari Menslage, Regional Marketing Director

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The 158-seat restaurant offers a mix of bar and casual seating

STEM Kitchen & Garden Takes Root in Mission Bay on Appétit’s latest specialty venue, STEM Kitchen & Garden, opened to the public in November in San Francisco’s blossoming Mission Bay neighborhood with a big splash. Located along the waterfront at 499 Illinois Street, this modern 158-seat full-service restaurant offers casual breakfast and lunch options, happy hour and dinner programs infused with local flavors, plus complimentary bocce ball and stunning bay views. STEM is a unique addition to the Bon Appétit family, in that it’s a public restaurant and corporate account hybrid with its own edible garden. Housed within Alexandria Real Estate’s science and technology campus in Mission Bay, STEM is open to the public, yet caters primarily to corporate employees in the building. At night, the space transitions into more of a free-standing restaurant with a lounge and bar program to match.

STEM’s 1,000-square-foot garden patio incorporates a variety of raised beds and planters growing everything from lacinato kale, freckled romaine lettuce, broccoli di cicco, Chioggia beets, spinach, Meyer lemons, Cara Cara oranges, a wide range of herbs, and much more. Produce grown in the garden will continue to be regularly incorporated into the menu, making it the epitome of locally sourced ingredients. The team at STEM partnered with members of Alexandria Real Estate to host a grand opening for approximately 200 VIPs and members of the media, which included a welcome by CEO Fedele Bauccio, a DJ, bite-size versions of the lunch and dinner menus, cocktails, as well as take-away souvenirs such as seed packets and edible goodies. Guests toured the garden accompanied by an urban farmer from Farmscape, the company that is helping oversee the garden and is the largest urban farming venture in California. Submitted by Laura Braley, Specialty Venue Public Relations Manager

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STEM’s 1,000-square-foot garden patio overlooks the Bay and grows a substantial amount of food for the restaurant

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Coming Back for Seconds: Arguello at the Presidio

he Presidio Trust, Bon Appétit, and celebrated Bay Area chef-partner Traci Des Jardins opened our second joint venture in San Francisco’s Presidio together, called Arguello, at the Officers’ Club on October 8. The Officers’ Club is the most historic building in San Francisco, and after going through a massive renovation, it has been transformed into a multifaceted cultural destination. Arguello features Mexican cuisine in homage to the cultural heritage of the Presidio and a contemporary bar with craft cocktails. The Bon Appétit team worked closely with the Presidio Trust and Traci to help plan and execute an opening ceremony for media and VIPs of the Officers’ Club, which featured a speech by Congresswoman Nancy Pelosi, a military tribute, performance by acclaimed mezzosoprano Frederica von Stade, and of course a ceremonial ribbon cutting. The restaurant was named after Luis Antonio Arguello, who served as commander in the Presidio from 1806 until 1822 when he became the first Mexican Governor of Alta California. Arguello opened a mere six months after its Spanish-flavored sister, the Commissary, which has already been named one of the “Best New Restaurants in America, 2014” by Esquire magazine.

Arguello’s Spanish-influenced interior

Submitted by Laura Braley, Specialty Venue Public Relations Manager

Photo credit: Henrik Kam

Arguello shrimp Photo credit: Kimberley Hasselbrink

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Multi-regional Effort Peaks to Open Hillsdale College

hen the good news arrived that Bon Appétit had been awarded the account at Hillsdale College — a liberal arts college in Hillsdale, MI, described by National Review as “the conservative Harvard” — phones across the country started ringing! The challenge: Transitioning to a Bon Appétit program in just 30 days. With strategic planning from District Manager Kris Kotte and Albion College General Manager David Lauffer, a dedicated and energetic opening team gathered and hit the ground running. Several experienced Bon Appétit teams dispatched star employees for a few weeks of training, cooking, and collaboration to ensure the team would meet the aggressive deadline with Bon Appétit standards intact. General Manager Chris Gumm from Target, Sous Chef Vale Riggs from Carleton College, First Cook Chris Kundrat from Lawrence University, and Sous Chef Shirelle Boyd from Case Western Reserve University all responded to the call and shared their years of experience with the crew at Hillsdale College. Everyone involved brought a great work ethic to give best-inclass training to all of the new employees hired by Bon Appétit for the transition. 64 | BRAVO

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The new café at Hillsdale opened to rave reviews from students, faculty, and staff. “It’s like the food gods have come to earth and are now incarnate in the kitchen,” Head Simpson Resident Assistant Matt O’Sullivan ’15 said. “I like the approach. It’s local and connects the college to the community.” Third-year student Forester McClatchey used the words “earth-shattering” and “paradigm-shifting” to describe the food, while second-year Abigail Akin said, “I think it’s amazing — I’m excited about how they are trying to make it more modern and it’s a lot healthier looking.” Thanks to the support and dedication from all the many people in multiple regions, the opening at Hillsdale delivered the Bon Appétit mission to a happy new audience. Submitted by Jeff Every, General Manager

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Unveiling Newest Workplace Perk at Citrix

itrix, a leader in mobile workspaces, became one of Bon Appétit’s newest additions to the Southeast region when it transformed an abandoned warehouse into a 170,000-square-foot modern workplace designed to stimulate creativity, collaboration, productivity, and employee engagement in Raleigh, NC. The environmentally friendly workplace design, combined with Citrix Mobile Workspace technologies, underscores the company’s core vision of the mobility-transformed business that allows people to work better and live better. The unique spaces in the workplace range from open booths in hightraffic areas that invite passersby into spontaneous collaboration; to conference areas made out of retrofitted transatlantic shipping containers; and to meeting spaces in a rooftop garden that remove the employee from the day-to-day frenzy of the office environment and inspire creativity. The adaptive reuse building is environmentally sustainable including a 55-foot-long living wall covered in vegetation, a two-story ceiling with shades that adjust to natural light, and numerous other features supporting LEED Gold certification. The Citrix Raleigh location is currently supporting close to 600 and will be able to accommodate up to 900 employees. In addition to a game room (full of activities chosen by employee vote), various sports courts, a fitness center, and a yoga studio, there is of course an equally thoughtfully designed café. Led by Resident District Manager Liz Simmonds, Chef/Manager Joseph Dowe, Catering Manager Bill Allen, and Sous Chef Toby Pace, Dillon’s Café is in the heart of the facility with incredible views of the Raleigh skyline from a beautiful outdoor patio. The café is a perfect fit for Citrix and driving a very promising future with potential for expansion and growth. The brand-new kitchen sports a Woodstone pizza oven encased in the building’s original boiler iron. At Dillon’s, guests enjoy delicious madeto-order breakfasts, a rotisserie area with classic comfort foods, unique signature grilled sandwiches, a fresh chop salad station, Woodstone-fired flatbread pizza, and iron-skillet entrées as well as fresh grab-and-go items. In keeping with both Citrix’s and Bon Appétit’s philosophies, the program reaches out to the surrounding community through connections to local farms and artisans including Sweet Jane’s Bakery, Maru Sushi, and Bolted Bread. Submitted by David Viveralli, Regional Marketing Director

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Vivint - Lehi Opens Innovation Center

he grand opening of the new innovation center in Lehi, UT, for Vivint, the security and home automation company, was a high-profile affair. The center houses 320 employees who work in the areas of engineering, product development, innovation, IT, marketing, and design. The new building has a full-service Bon Appétit café, fitness center, bike shop, and a demonstration studio for product testing. Led by General Manager Alban Newton, the Bon Appétit team catered the grand opening event with a delicious menu of chorizo-stuffed mushrooms, spinach and artichoke wonton cups, and delectable small bites. Notable attendees from the community included Senator Orrin Hatch, Director of the Governor’s Office of Economic Development Vale Hale, and Provo Mayor John Curtis. The ribbon cutting was followed by a guided tour of the new facility and culminated with hors d’oeuvres prepared and served by Vivint Lehi Chef Joshua Southard, Sous Chef Lance Carrier, and the Bon Appétit team. The new café seats 250 guests and features incredible sushi on Fridays and a citrus juicer that provides fresh lemonade, limeade, and orangeade, in addition to a salad bar and classic grill, panini, and entrée stations. One guest enthusiastically described the café’s offerings as “seriously the best food ever.”

Submitted by Tonya Flashey, Regional Marketing Director

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Cool Beanz staff with Zingerman’s Founder Paul Saginaw and Zingerman’s Coffee Company Owner Steve Mangigian (both center)

Too Cool for School: New Concepts for Case Western Reserve University Center

ix new culinary concepts opened for business at the new Tinkham Veale University Center on the Case Western Reserve University campus earlier this year. The sleek new university center occupies a prime location, with the orchestra playing at Severance Hall just across the way, cutting-edge medical facilities nearby at University Hospitals, and museums, gardens, and more in close proximity. The new eateries include:

Melt University: In partnership with Bon Appétit, acclaimed restaurant proprietor Matt Fish opened his first establishment on a college campus. Melt U offers several signature favorites from his Melt Bar & Grilled menu, as well as exclusive CWRU-themed sandwiches such as the Spartan Burger (Muenster cheese melting into a veggie burger, peppadew hummus, and fresh quick pickles) and the Case Western BBQ (pulled pork or chicken with house-made barbecue sauce). “It was a good collaboration, because Case and Bon Appétit understand the Melt brand,” Matt told Food Management. “The food quality, the attention to detail, that’s all there. It’s just a mini version.”

Naan: An Indian and vegetarian-friendly café featuring a tandoor oven and menu written by acclaimed chef and longtime Bon Appétit partner Raghavan Iyer. The naan is served alongside authentic Indian dishes such as malai murgh makhani (butter chicken), rogan josh with lamb, or vegetarian dishes.

8Twenty6: Customers can create their own salads at the 8-foot counter from 20 fresh seasonal ingredients and 6 house-made dressings.

Pinzas: Offers personal oven pizzas, pasta bowls, and Italian-inspired sandwiches served on pagnotelle rolls.

Cool Beanz: Proudly serves Zingerman’s Coffee, part of Ann Arbor’s iconic Zingerman’s (called the coolest small company in America, by Inc. magazine) and irresistible brownies and other treats.

The exterior of Michelson & Morley at night

Michelson & Morley: An American-style bistro with full bar, patio, and private dining room designed to appeal to both the campus community and orchestra guests and museumgoers. Created by Cleveland Botanical Garden Executive Chef Tony Smoody, the menu highlights local and seasonal snacks and small plates (such as sweet pea hummus, chicken fritters with lemongrass and sambal, and braised beef tacos), pizzas, sandwiches, and entrées. Pizzas are topped with gourmet-pizza standbys like goat cheese, caramelized leeks, burrata, house-made fennel sausage, and more. An entrée might be grilled skirt steak with kale, fingerling potatoes, and a charred tomato vinaigrette. A student contest was held to name the restaurant, and the winner was announced at the grand opening ceremony. The unusual moniker honors Case professors Albert Michelson and Edward Morley, whose Michelson-Morley experiment led to a Nobel Prize in physics in 1907. Submitted by Beth Kretschmar, Marketing Manager

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Minnesota History Center Honors Local Root Beer History Submitted by Brittany Green, Event Coordinator

eems like every day of the year is now a food holiday of some kind. But really, is there anything else more fun to celebrate? For National Root Beer Float Day, Bon Appétit at the Minnesota History Center in St. Paul, MN, found the perfect way to serve up both a culinary history lesson and a tasty treat made with historic Isle of Pines Root Beer. Kids of all ages, their parents, and the hard workers at the Minnesota History Center were delighted. The line was out the door yet full of smiling faces. Repeat overheard commentary included, “I can’t even remember the last time I had a root beer float!” and“This is delicious!” The root beer came from the Dorothy Molter Museum in Ely, MN, where root beer is brewed in her memory. Molter was a homesteader, a nurse, and a resident of the Boundary Waters Canoe Area Wilderness. Her homemade root beer became famous from all of the passing canoeists enjoying their trips to the boundary waters on warm summer days. The Dorothy Molter Museum preserves and interprets Northwoods wilderness heritage through learning opportunities inspired by Dorothy Molter, and 100 percent of its root beer profits go back to the museum. The turnout was fantastic; 100 floats flew out the door during the brief 30-minute social. Everyone enjoyed a nice break from routine that let them socialize with each other and reminisce about the last time they’d enjoyed a root beer float. And this one was local! Event Coordinator Brittany Green and Catering Manager Sarah Johnson enjoying a root beer float at the end of the social

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Cornell College Harvests Bushels of Fun Submitted by Joan Homrich, General Manager

ornell College is a relatively new member of the Bon Appétit family, and the team there has been looking for a way to engage the surrounding community of Mount Vernon, IA. Executive Chef Mike Short also had a lifelong dream of breaking the world’s record for apple bobbing. Put the two together — plus local farmers, an apple pie contest, live music, and more — and the first annual Hill Top Harvest Festival was born!

Executive Sous Chef Austina Smith with her apple dessert entry, apple upside-down cake

Working in partnership with the Mount Vernon-Lisbon Community Development Group (CDG), Mike and General Manager Joan Homrich invited their Farm to Fork and other local vendors to set up a farmers’ market on campus so the student body could actually meet the people growing their food. Among the participants were Abbe Hills Farms, Big Apple Orchard, Bluebird Organic Farms, Buffalo Ridge Orchard,The Cornell College Student Farm, Farmer Dave, Heartland Fresh Family Farms, Kroul Family Farms, Timber Ridge Beef Sticks, and WW Homestead Dairy. One farmer even brought a bean washing station, so the students could see some of the work that goes into getting food ready to use. Jim Dodge, renowned baker and Bon Appétit director of specialty culinary programs, flew out from the Palo Alto headquarters to judge the apple pie entries.The fact that Jim had cooked alongside Julia Child definitely upped the prestige level of the contest! He provided a wealth of information about judging and worked well with the other community area judges. Having Jim’s books on display also created an opportunity for questions about Bon Appétit and his role. Big Apple Orchard’s apple turnovers took first place. The Bon Appétit team sold caramel apples made from local apples and pulled pork sandwiches (using pork from Heartland Farms). The hot apple cider came from Wilson Orchards, and house-made caramel corn, popcorn balls, chips, and decorated pretzels were all also big hits. In addition to wonderful produce and local products on display, the more than 200 attendees enjoyed face painting, pumpkin carving, and music. While the world’s apple bobbing record still stands, Joan and Mike are definitely game to hold the festival again!

District Manager David Ramlow, Catering Director Jennifer Howell, General Manager Joan Homrich, Director of Specialty Culinary Programs Jim Dodge, and Executive Chef Mike Short

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Groundbreaking Partnerships at Carleton College

Sous Chef Visits New Hmong Farm to Fork Partner Carleton College in Northfield, MN, has already signed on to the campus-based Real Food Challenge (RFC), a national student-led campaign to get campuses to commit to sourcing a minimum of 20 percent of food locally by 2020. Thanks to RFC and other environmentally minded Carleton student groups such as Food Truth, interested students can push for greater change and support Bon Appétit in its sustainability goals. Claire Kelloway, ’16, one of the leaders of Food Truth, attended a National Real Food Challenge Summit last fall, where she heard Pakou Hang, executive director of the Hmong American Farmers Association (HAFA), speak about empowering Hmong immigrants and providing locally sourced food. Inspired, and knowing that HAFA was looking to expand alternative markets such as schools, Claire followed up to connect HAFA and General Manager Katie McKenna. Thanks to widespread interest across the Bon Appétit team, a new partnership was born. The primary challenge was to make sure HAFA could provide items that were not already locally sourced from other existing farm partnerships. Using Real Food Calculator tools, Claire was able to find that HAFA could provide asparagus, potatoes, and herbs, which were not purchased locally at the time.

the environment. HAFA uses numerous sustainable agricultural practices on the farm including farming on the contour, planting pollinators, seeding grass roadways, composting, and using cover crops. The farm is healthy, and the relationships made it feel healthier. As they started the tour, Gibson got to meet some of the farmers as they were bundling up flowers to sell at a local market. Then he saw their giant walk-in cooler and washing and packaging area. After stopping to sample some delicious tomatoes off the vine, the tour continued along a plot of purple potatoes, cucumbers, sugar snap peas, green beans, long beans, and zucchini. It went on and on, acres and acres of fresh produce. They ended the tour with fresh cucumber samples and friendly conversation. Gibson received a bounty of goodies to take home. He was really struck by the family concept there; the farmers told him to think of their farm as his farm and that he was always welcome to come back and bring his family. So of course, Bon Appétit (and their extended family) will be back. Submitted by Katie McKenna, General Manager, and Gibson Price, Sous Chef

Wa Youwang Lee harvesting green beans

To celebrate — and further develop — this new relationship, Sous Chef Gibson Price went on a trip to the Hmong American Farmers Association in Hastings, MN. From the highway, he could see rows upon rows of gorgeous flowers and heads of cabbage ready to be harvested. He was greeted by Vinai Vang, who insisted that he come into the barn and try some farm-fresh watermelon. He learned about the farm while consuming the refreshing treat. The HAFA Farm is a 155-acre research and incubator farm in Vermillion Township, just 15 minutes away from Saint Paul, MN. HAFA subleases the land to family farmers — 15 plots of five acres are run by different families — and maintains multiple demonstration plots to teach Hmong farmers how to be better farmers, business operators, and stewards of Credit: Media Mike Hazard

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HAFA farmers Lang and Mee Hang

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Next Generation of Carleton Farmers Take Campus Farm to Next Level What does it take to run a small-scale, sustainable farm on a college campus? Students at Carleton College have been exploring this for a few years, selling most of what they grow to their grateful Bon Appétit team, and they’ve learned a lot through the many challenges. This summer they set to work expanding their largest field and building an electrified deer exclusion fence with the assistance of local orchard owner, John Porterfield. During this process, they experienced intense rains that warranted Northfield to declare a state of emergency. Luckily, the farm plots are high above the Cannon River’s floodplain, and the only setback was a delay in tilling the fields for planting as they waited for the soil to dry. After the soak, the farmers settled into more routine endeavors: weeding, fixing infrastructure, and planting crops.

Mao peas in hand

In addition to the student farmers’ continued efforts in making this a successful and profitable season, they’ve planned long-term improvement projects. They’re working with the grounds department to have piping for irrigation expanded to all parts of the farm, and plans are in the works for shiitake mushroom production, improved composting and soil fertility management, and a larger hoop house for season extension. Students were able to taste the hard work in the dining hall in the form of mizuna, Swiss chard, hakurei turnips, okra, cherry tomatoes, zucchini, and cucumbers. The student farmers are excited to continue working with Bon Appétit chefs to provide exceptionally tasty, healthy, and ethically produced food to the Carleton community. By Brynna Mering ’16 and Connor Rohwer ’18

Carleton farmers Brynna Mering and Connor Rohwer

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Carleton Students Reach for More Sustainable Cups Citizens of the modern world are addicted to convenience, but convenience isn’t always good. A lot of what is convenient to us is also pretty patently wasteful and doesn’t necessarily fulfill a legitimate need. This was some students’ perception of the paper cups in the dining halls at Carleton College. A paper cup’s whole life cycle — from fabrication to compost pile — ends in only about 15 minutes of use. That’s a lot of energy for very little payoff. So the Carleton group Students Organized for the Protection of the Environment (SOPE) organized to switch the disposable system, which was using roughly 6,000 paper cups a week, to a reusable one in which cups are washed and recirculated. Of course the Bon Appétit at Carleton team listened. In fact, the cups already in place were compostable, but the vast majority of them were still ending up in trash bins. So SOPE and Bon Appétit had to carefully work out the difference between the old system and similar potential challenges with the new one, such as how many times the reusable cups would realistically be reused and what the environmental cost was to produce those cups versus the environmental savings on the other end. It was a long road to make the switch. It was hard to mobilize students in favor of a reusable option because the paper packaging didn’t register as much of a threat to the environment. To gain the attention of the majority, a few SOPErs recovered around 300 cups from the trash — about the number of cups used in a single meal period — to make a waste display. It worked, and SOPE was able to get a ballot measure passed through the student association that funded part of the cost of the reusable cups for this school year. With Bon Appétit on board, the new cups are justified after four uses, and they’re also recyclable. But the same concerns that motivated the change still exist: Will students return their cups promptly, so that there will be enough cups for the next meal period? Will the cups disappear into people’s rooms and off-campus housing never to resurface? Will the program actually be sustainable both from an environmental and an economic perspective? The SOPErs and Bon Appétiters will continue to work together to educate students about these products and about sustainability. Collectively, they think that Carleton is up to this challenge! By Sarah Lukins ’15

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Adobe’s World Culture Month Inspires Cooking Demos Submitted by Terry Davies, Catering Manager

dobe in Lehi, UT, demonstrated recently that corporate campuses can — like their university counterparts — be places to learn about the world too. The company’s Diversity Leadership Council sponsors a World Culture Month that includes guest speakers, volunteering opportunities in the community, and more. The intent is to celebrate every culture whose DNA makes up Adobe. The Bon Appétit team is proud to support Adobe’s efforts by translating this theme into new dishes and cooking demos. This year, Executive Chef Steven Robinson provided a demonstration on making vinaigrettes from various countries. Although vinaigrette is a French word, various types of oils and vinegars have been made for generations around the world and used in various combinations for plenty of purposes outside of salad dressings, Steven explained as he prepared five vinaigrettes from around the globe: Mediterranean balsamic, American cranberry, Latin cilantro lime, Indian curry, and Asian sesame soy. Everyone got to taste the vinaigrettes over two salads of La Nay Ferme arugula and mesclun, along with a selection of breads and toasts. The Adobe employees enjoyed it so much that they’ve asked Steven for additional demos in this vein. Honoring diversity through the taste buds is always a success at Bon Appétit!

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Grove City College Shows Serious Spirit on Game Days Submitted by Lori Kragnes, Catering Manager

or a small school, Grove City College in Grove City, PA, has quite a world-class football stadium. That’s a good thing, because these New Englanders take their fanship and their Wolverines seriously!

Their passion is matched only by that of the Bon Appétiters who serve them. From the concession stands, private dining tents, and press boxes to the doorstep of the president’s house, they love to satisfy their fellow fans. Game day mornings start with taking care of the fieldhouse for the coaches and athletes, which means offering lots of morning treats such as fresh doughnuts and cookies from the bakery, along with local coffee and fresh-squeezed juice. As game day moves along, so do the busy chefs and staff, splitting attention between the private tailgate party at the president’s house, for example, and the campuswide tailgate party for the public. At the latter, the chefs prepared mouthwatering pulled pork and roasted chicken — paired with several different barbecue sauces, including root beer and maple jalapeño — that guests raved was the best they’d ever had in their lives. At the president’s tailgate party, President Paul McNaulty; his wife, Brenda McNaulty; and their guests enjoyed grilled chicken, along with pulled pork and all the chefs’ specialty sauces, then moved to the president’s press box to watch the game while snacking on house-made tri-color chips and salsa and fresh garden vegetables with dill dip. At the games, Bon Appétit offers standard concession fare, and plans are under way to bring fans grilled burgers with fresh toppings, house-made salads, and locally roasted coffee. The goal is to appeal to everyone while ensuring that fans receive the best quality of food and beverages when they take in a football game at Grove City College. Behind the scenes, Bon Appétit is also taking care of the president’s press box and the information booth for all the announcers, with house-made sandwiches and wraps. Fall games at Grove City College, with their perfect weather, backdrop of colorful leaves, scent of bonfires, and fabulous food are truly a feast for every fan’s senses.

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Now that’s team spirit! TOP ROW, LEFT TO RIGHT: Amanda McNany, catering attendant; Missy Neely, cook/server; Jeanie Simpson, cook; Tina Barnes, server; Lori Kragnes, catering manager; Karen Morgan-Windisch, catering manager; and John Bish, catering attendant

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Newest Target Building Gets Golf-Themed Welcome Tour and a Remodeled Café Submitted by Salvatore Rosa, General Manager

on Appétit’s relationship with Target just keeps expanding. The newest building for the Target campus in Brooklyn Park, MN — known as Target North Campus — brought 350 new Target team members into the family! The North Campus now comprises five buildings, connected by a beautiful courtyard and pond with stone sculptures. The remodeled Café Target is spacious and state of the art, with seating for 675 people and a dedicated pizza station. To show appreciation for this longtime corporate client, newly appointed General Manager Salvatore Rosa and his team participated in a fun golf-themed tour of the new facilities so that everyone could get familiar with the offerings of Bon Appétit and other service providers. Each of nine“holes” was sponsored by the credit union, the tech department, the gym, etc. It was a great way to engage the guests, and sales and appreciation have remained high.

General Manager Salvatore Rosa next to a golf course made of Bullseye toys, Target’s official mascot

The new Café Target

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from the fellows | andrew monbouquette, west coast fellow

feeding FoodCorps

oodCorps, a nonprofit nationwide band of community leaders who connect kids to real food and help them grow up healthy, recently held its national orientation in Portland, OR, at Lewis & Clark College. I made the trip north to join the Bon Appétit team for the week to network with the FoodCorps service members and talk to them about our food standards and sustainability initiatives. I was proud to represent our company and our values and was eager to learn more about this emerging program, which Bravo readers may remember was the recipient of Bon Appétit Management Company’s 2013 annual gift. (A partner is chosen every holiday season for a donation made in the name of BAMCO’s clients. See page 10 for the farmers who received our 2014 annual gift.) In meeting these motivated, inspiring young individuals, I learned that their position as service members around the country is very similar to my own role as West Coast Fellow, only they interact with younger, k–12 students. The service members stationed in elementary schools are focusing on basic nutrition and healthy foods, topics that are incredibly valuable in many of the low-income communities they serve. In most cases, established student gardens will be at the heart of lesson plans in a variety of subjects, but I also met several service members who had plans to build greenhouses and raised-bed gardens for schools that currently had no student farms. These conversations around school gardens led to further discussions 76 | BRAVO

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about kitchen literacy and teaching cooking techniques, liability concerns around young students eating food they’ve grown themselves in school cafeterias, and how to change our culture of fast, unhealthy food marketed to children. We all agreed education and raising awareness among consumers and young people are essential to induce lasting change. During my meetings with the FoodCorps members, I spoke about our sustainability initiatives in tandem with the meal being served and was able to show the program in action. For example, the day we served locally caught seafood, I spoke about the state of the world’s oceans and our partnership with the Monterey Bay Aquarium and its Seafood Watch program. One dinner featured delicious Italian pork sausage, so I described our gestation crate–free pork commitment and other animal welfare standards. I also talked about our Farm to Fork and Low Carbon Diet programs and our efforts to raise the standard of living for farmworkers. Although FoodCorps members work in nutrition and farming education, few were knowledgeable of farmworker issues (such as the injustices facing tomato pickers in Florida), the alarming statistics around wild-caught seafood, and the dangers of certain aquaculture practices. Service members and I spoke about the benefits of getting the students they’ll be working with tuned in to these issues from an early age, and we promised to stay in touch about their progress and experiences.

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bon appetit foundation

By all measure, the week was a huge success. “As a large group of food- and health-conscious folks, FoodCorps is no easy group to appease in the cafeteria. However, our participants were completely blown away by how delicious the food was that they found on their plates,” wrote FoodCorps’ Service Program Coordinator Robyn Wardell.“We truly appreciate Bon Appétit’s commitment to sourcing locally and sustainably grown and raised foods. From fresh Oregon seafood, to Northwest grass-fed beef, to inventive seasonal salads, we could not have been happier with the options provided and the care put into the food by Bon Appetit’s staff.”

FoodCorps folks enjoy a local, sustainable meal at Lewis & Clark College

“Our participants were completely blown away by how delicious the food was that they found on their plates.” I’m curious to watch how the relationship between FoodCorps and Bon Appétit evolves in the coming years. Our two organizations share several concerns and goals, and it was really inspiring to meet the service members as they were gearing up to make a difference in the lives of countless young people across the United States.

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Stanford’s Bistro @ 3160 Gets GE3 Certified

on Appétit’s Great Expectations 3 certification sets the bar for consistent standards of excellence across all cafés. GE3, as it’s called, gets bestowed on accounts that meet our stringent 38-page standards for food, sanitation, safety, marketing, merchandising, signage, customer service, and other station-specific criteria. Once certified, however, accounts cannot rest on their GE3 laurels — the reviewers repeatedly return unannounced to recertify them and ensure that the “great” truly remains Great. Most recently Kimberly Triplett and Paula Nielsen from the Regional Operations Support team found once again that great programs do indeed come in small packages, thanks to the hardworking team at Bistro @ 3160 in Palo Alto, CA. In addition to meeting all of the standards, the team impressed Paula and Kimberly with several other things, such as a wellorganized back of house — a great example of how a small kitchen can do it. The salad bar was the star of the show with four seasonally inspired composed salads and several legume options, while tossed-to-order salads highlight Farm to Fork ingredients. The flavors of the soups were spot on, while the flatbreads also looked appetizing. Adding to the array of deli-

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ciousness were well-displayed healthy hot sides at the grill, as well as super vegetarian and vegan options. The pasilla chili and chayote quesadillas with salad, fresh guacamole, and pico de gallo were delicious! Outstanding customer service, proper portion sizes, sharp uniforms, and some of the top sanitation Operations Support has seen, both front and back, capped off the checklist of superlatives. Guests were greeted by their first name and with friendly smiles — a wonderful gesture to ensure they’ll keep coming back for this top-notch service and food!

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Saint Martin’s University Gala Another Smashing Success Submitted by Carole Ann Beckwith, General Manager

he Saint Martin’s Gala for Saint Martin’s University has become one of the hottest tickets of the year in Lacey, WA — no small feat for a fundraiser in the greater Olympia/Seattle area! Mario Batali (whose father, Armandino, is a Saint Martin’s alumnus) inaugurated a new celebrity-chef format in 2011 that has proven irresistible, and Bon Appétit Management Company has been proud to collaborate with a series of marqueename culinary talent ever since.

Special guest chef Lidia Matticchio Bastianich and Bon Appétit CEO Fedele Bauccio

This year’s host at the Marcus Pavilion was Lidia Matticchio Bastianich, a revered Italian-American chef and restaurateur based in New York City. Known as America’s “grande dame” of Italian cuisine, Lidia is an Emmy Award-winning television host, a best-selling cookbook author and the owner of a flourishing food and entertainment business. She created the Gala’s special menu, then prepared the five-course dinner on a live-video-equipped stage watched by the 600 gala guests, who included Bon Appétit CEO Fedele Bauccio and COO Michael Bauccio. More than 50 Bon Appétit chefs, managers, and staff came in from neighboring locations to help out General Manager Carole Ann Beckwith and her team. The event and its live auction raised a whopping $886,230 for student scholarships, helped in no small part by by Lidia’s expanding one auction item — a trip to New York City to dine at not one but two of the hottest Italian restaurants in town, her restaurant Felidia and Mario Batali’s Babbo — by selling it twice at $15,000. One lucky bidder won the chance to work alongside the maestra as her sous chef for the event, later receiving a chef ’s coat signed by Lidia. The menu was a satisfying array of traditional Italian fare, featuring marinated calamari salad, pasticciata bolognese, and fork-tender beef barolo. Repeat Gala guests were overheard to say it was the best yet, setting another high bar for next year!

Octopus salad

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AN INTRODUCTION

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arbecue is the most American of cuisines, and few foods generate as much anticipation, competition, and community.

While cooks all over the world have adapted barbecue basics to local preferences, four regional American styles — Carolina, Memphis, Texas, and Kansas City — dominate and define the genre. For Bon Appétit’s companywide Roots of Barbecue celebration, guests across the country sampled dishes representing these four classic barbecue styles. And in typical Bon Appétit fashion, guests’ experience at one location was completely different from the next. Some staged competitions between two or more regions — not only between the regional styles, but even between the sauces of one region. One café invited an Elvis impersonator, while another hosted a themed outdoor lunchtime event (Midwestern family reunion) complete with hay bales, country music, and checkered tablecloths. Information gathered in a post-event survey proved that the fifth promotion in our ongoing national promotion series was a delicious success! One account shared that their totals represented a 20 to 40 percent increase of average daily numbers, while another held a prize drawing and offered a combo meal that yielded a significant increase in daily check average. Even more importantly, guests raved about the food and about the creativity and talent on display! Submitted by Allison Amato, National Marketing Manager

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Classics Cook Ian Albertson serving the Carolina and Memphis duo

SAS Atrium Café Celebrates Carolina Style

SAS’s location in Cary, NC, makes for frequent appearances of Carolina-style pulled pork barbecue on the menu. And even during the week of the barbecue promotion, the daily grill menu featured a root-beer barbecue sandwich. However, for Roots of Barbecue, swarms of eager guests filled the café as if they’d long been searching for barbecue! For the day of the promotion, the feature was a competition between the Carolina and Memphis styles at the classics station. The original plan was to see whether customers would stay loyal to the hometown favorite of Carolina or embrace the SAS version of Memphis. But the duel quickly devolved to a duo, with the majority of folks asking for a little of each. They both looked too good to decide! Customers were then able to choose between the creamy coleslaw and the Carolina vinegar slaw with baked beans or braised collard greens. All four styles were featured in the café, with a Texas beef brisket at the grill and Kansas City pork sandwich as one of three weekly specials served at the deli. Complementary desserts included pecan bars, banana pudding, and apple cobbler. The response was amazing! The featured “duo” was served to 282 guests, while 80 opted for the Texas beef brisket and 30 took the Kansas City pork sandwich. This represented a 20 to 40 percent increase in average daily numbers. Customers were asking for the menu as a weekly concept, and one customer left a voicemail before the end of lunch pleading for an encore for the next day. Submitted by Katheldra Pinder, General Manager

Target Bullseye in Minneapolis opted for Texas-style beef brisket, and Executive Chef Dave Wartman (right) invited Tedd Pederson, sales manager for Thousand Hills Cattle Co., the Farm to Fork supplier of the grassfed beef brisket, to join the team for the event. Submitted by Steve Singleton, Café Manager

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Executive Chef Jason Anderson, Dave and Diana Fischer of Fischer Farms in Jasper, IN, and Sous Chef Timothy Murray pose at the newly constructed grill outside the café

Cooks Jason Rush and Brandon Townsend preparing the hog before service

Going Whole Hog at Wabash College

Three hundred hungry minds and bellies at Wabash College in Crawfordsville, IN, enjoyed a very special Roots of Barbecue extravaganza, featuring a visit from longtime Farm to Fork partners Dave and Diana Fischer of Fischer Farms in Jasper, IN. The menu featured roasted whole hog with Carolina spicy sauce and mustard, Texas-style beef brisket with black pepper crust cooked over mesquite, pork barbecue ribs with Kansas City sweet and smoky barbecue sauce, and pork shoulder with Memphis dry rub. Rounding out the salivating barbecue options were delectable versions of standard sides — collard greens, macaroni and cheese, and local corn on the cob. Submitted by Mary Jo Arthur, General Manager

Catering Director Elisabeth Johnson sandwiched by Elvis impersonators

Selection of composed salads offered as part of the buffet

Elvis Comes for Lunch at FM5 Café, Folsom, CA FM5 Café was able to partner with the Great Place to Work Institute to promote its Roots of Barbecue event. The café hosted a Memphis-style barbecue buffet outside on the patio. The menu was a hit with the 200 attendees, and Elvis impersonators — in honor of Memphis’s most famous resident — put the icing on the cake. Submitted by Ashley Evans, Marketing Manager

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Chefs Compete on 8-Foot Grill at TaylorMade

The TaylorMade team in Carlsbad, CA, created both a celebration and a competition for its Roots of Barbecue showcase. Bon Appétit cooks went to work at an 8-foot grill — meaning just two feet of space each for four men ( Juan Torralba, Corey Muirhead, Martin Sanchez, and Roman Walker) to perform magic to show off a different protein with a different barbecue spin. Meanwhile, the TaylorMade patio was transformed into a scene out of a Midwestern family reunion. Bales of hay and burlap sacks from a local feed store along with red-checkered tablecloths helped create the appropriate rustic ambience. As top 40 and country songs alternated on the speakers, the four chefs went to work on their own barbecue dishes at the grill. (Each chef chose one of the four regions, along with a different protein, then created their own signature recipe. They worked diligently throughout the week on their specific dish — Carolina-style pulled pork, Kansas City–style tri-tip, Memphis-style brisket, and Texas-style pasilla-barbecue pork ribs.) Kitchen staff collaborated on side options such as pork belly mac and cheese, watermelon, potato salads, jalapeñocheddar cornbread, and baked beans. Guests received a tasting-size portion of each protein, two sides, and a ticket to vote for their favorite dish. Martin won for his pasilla-barbecue sauce pork ribs, but it was a close race! Of course, the guests and the entire kitchen staff were all winners for their enthusiastic participation. Entire departments came and enjoyed lunch together. Patio tables were full for two hours, and people even brought family members and spouses. Guest feedback was overwhelmingly positive: everyone loved the food, the atmosphere, and the chance to let go, even for just a few minutes. And it was the hardworking chefs who made the day such a success. They each researched, planned, and really owned their dish and region. It was exciting to take Bon Appétit’s wonderful concept and customize it at the local level. TaylorMade is eager for the next one. Submitted by Molly Johnson, Chef/Manager 84 | BRAVO

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Ready-to-Go-Barbecue Debuts in Southern California

At several corporate cafés in Los Angeles and Burbank, guests loved the Memphis-style barbecue (the winner of the Roots of Barbecue promotion) so much that the Bon Appétit teams decided to offer a take-home version! Guests could pre-order a full family meal comprising a slab of Memphisstyle baby back ribs, sauce, macaroni and cheese, baked beans with bacon, and buttermilk biscuits or corn bread or could go the à la carte route. One thrilled guest wrote, “I just want to take this opportunity to thank you for the BBQ package you made available to the employees. It was a lifesaver for me (I don’t cook), and it was big hit with my friends and family. I especially want to thank [Prospect Café Manager] Toni [Morbitt], who went beyond the call of duty and picked up the order on Thursday. A true professional!” Submitted by Toni Morbitt, Café Manager

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Guests could choose their own sauces from these bottles

Informatica Hosts Battle of the Carolinas

Executive Chef Brian West and General Manager Catherine Money of Informatica in Redwood City, CA, focused on the Carolinas for the Roots of Barbecue challenge. The idea was to explore the subregions of regional barbecue and expose guests to the nuances of Carolina barbecue itself. With the sauce always being the source of contention for best or most proper or authentic, Brian and Catherine chose and created four Carolina sauces to duke it out at the Battle of the Carolinas Barbeque Sauce Tasting and Voting Station. Light tomato with chili and vinegar represented Northwest Carolina, while vinegar and chili with no tomato represented the Northeast. A heavy-on-tomato sauce represented Southwest Carolina, while a sauce based with mustard and chili represented the Southeast. Staff set out four squeeze bottles of each sauce so that guests could taste as much or as little as they wanted of each, and for those who wanted to savor their chopped pork sandwich without too much sauce, there were bowls of diced bread. Guests could dip bread without sacrificing any pork sandwich taste, and they could repeat tasting their favorites with more bread. Labeled jars representing each sauce were at the station so that guests could drop a dried black-eyed pea into the jar representing their vote for the best. The Southeast Carolina mustard sauce won by many peas! Although guests were most excited about their food and the voting, they also enjoyed the chance to learn more about the history of regional barbecue. Submitted by Brian West, Executive Chef

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Safety First — and Last Submitted by Steve Samuelson, Director of Integrated Safety

How Bon Appétit employees are working to send themselves and their colleagues home in the same condition in which they came to work. KITCHEN COMMUNICATION IS KEY

Assistant Café Manager Danna Dela Cruz has been part of Bon Appétit at Google for close to two years and has helped many different cafés with workplace safety. Before joining Bon Appétit, Danna received her degree in hospitality management from the University of San Francisco and worked at Restaurant Gary Danko in San Francisco for two years then at The Rotunda in Neiman Marcus for a year. She is currently overseeing The Juice Bar and Goodyville in Mountain View, providing great food and hospitality while keeping her team members safe in their workplace by reinforcing these messages: Communication is key: At any restaurant or food service operation, kitchen communication is key to creating exquisite dishes and having a smooth and efficient service. Being vocal in the kitchen and practicing proper communication is also very important to ensure that our team members are leaving their

members, from dish machine operators to managers, should be held accountable for their proper use in the kitchen. The people behind, to the side, and in front of them should be able to hear that they are coming and that they have something that can potentially be unsafe. Message received: If a team member in the kitchen uses safety words, it is imperative that the nearby team members respond with “Heard!” or “Yes, I hear you” to understand that they are aware of potential hazards. Communicate with clear purpose: For safety and kitchen communication to work in the workplace, safety words need to be used with a purpose. Team members should say them before they do the action; not after. Use the right word for the right action, and inform your team members or management if someone isn’t being safe or communicating properly in the kitchen. LOVE IT! LIVE IT! OWN IT!

Safety Messages • Use your words: Hot, Corner, Sharp, Behind • We want you to go home in the same condition you came to work • Hot food hot, cold food cold • Knock before opening doors • Safety starts at the top • Every second, every minute, every hour, every day • Safety never takes a day off • Put your cut glove on!

workplace the same way they came. Kitchen communication about safety should be part of workplace culture, and it needs a strong foundation. Managers need to invest and properly train our team members on the importance of kitchen communication and the use of safety words as a way of preventing accidents and saving lives. Say them loud and proud: Safety words are a way to inform your peers around you if you are carrying a hot pan, holding a knife, or coming around the corner of the kitchen. All team 86 | BRAVO

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General Manager Stephanie Liegeois has worked just two years with Bon Appétit, all at Café Allegro at the Musical Instrument Museum in Phoenix, but she has 15 years experience in the hospitality industry, much of it spent in resorts. Working for Bon Appétit has been a life-changing experience when it comes to safety, she says: her regional vice president and district manager have made it their priority, so “we happily chugged the Kool-Aid too — we’re proud to say ‘We live, breathe, and cook safety.’ And our executive chef is a total safety geek!” Stephanie and her team make safety the No. 1 priority from the start of every day at Café Allegro. As managers and supervisors entering the kitchen, we ask, “Are you ready to be safe?” which

“We happily chugged the Kool-Aid too — we’re proud to say ‘We live, breathe, and cook safety.’ And our executive chef is a total safety geek!”

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sets the tone for their staff every day. They ask how their hardworking employees are that day and then note potential safety challenges and follow up with safety reminders throughout the shift. For example, “This floor seems more slick than usual; let’s get a wet floor sign down.”

Safety Takes the Cake at Café Modern An incident that the Café Allegro team references often: The fryer had just been cleaned and a team member added oil but forgot to close the drain. The oil — about five gallons — spilled all over the kitchen. Quickly getting over the “what an expensive mistake” first thought, Executive Chef Chris Lenza immediately thought safety and began to clean up. Both dishwashers, the sous chef, and a line cook all jumped in behind him. They continued to clean and scrub until the job was complete and the kitchen ready for a safe service, because they knew they were just two hours away from a 300-person catering event and a staff of 30 associates (including 15 temporary staff ) would soon be walking all over that slick floor. So, jump in, get dirty, your team will learn, you will learn, and everyone will be prepared as to how to avoid any future potential accidents. We like to follow this simple equation: Cleanliness + Organization = SAFETY = Excellent Food = Satisfied Guests.

Bon Appétit teams are as proud of their safety records as they are of their food. Café Modern at the Modern Art Museum of Fort Worth in Texas has now surpassed more than 2,000 days accident free! (That’s more than five years, for those not good at long division!) This huge accomplishment was a result of daily safety reminders, ongoing associate training, and a whole lot of SMBWA (Safety Management By Walking Around). In honor of this momentous achievement, the team gathered for a celebratory team-building party at Main Event Entertainment. Everyone got to bowl or play laser tag and video games for a fun evening of relaxing and letting loose. General Manager Adrian Burciaga was the top bowler of the group, striking it up through the night. The evening of fun was a nice reward for years of many jobs well done and a great reminder to continue to take care of themselves and others at work. Safe in, safe out!

THE BUCK STOPS HERE Submitted by Roxanne McLarry, Catering Director

Executive Chef Michael Gillespie at George Fox University in Newberg, OR, likes to say that his team is not perfect by any means, but they try their best every day to send their people home in the same condition as they arrived in.

The Café Modern team celebrates their impeccable safety record

Here’s how: Just inside the back door, a huge safety poster hangs from the ceiling. Every single employee, whether they work in the kitchen, front of the house, or retail, has signed their name, committing themselves to the daily safety standards of the café. That includes safety shoes, cut gloves, lifting, and cleaning. Michael’s team talks about safety daily at their 10@10 meetings, but even more importantly are the daily actions, from the newest employee to the general manager. These are the factors that cause most accidents that he asks everyone to be aware of: • Letting employees take shortcuts • Overconfidence • Lack of training in the assigned task • Deficiencies in overall housekeeping, like clutter in the kitchen • Mental distraction caused by non-work issues This is where the buck stops, Michael says, challenging each of his team members to not only own their own safety, but also to actively take responsibility and own their colleagues’ safety as well.

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For Each, a Peach...

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ur second annual Peachfest was again a hit with staff and guests alike, because really — who doesn’t love a peach?

Bon Appétit cafés around the country paid homage to this most glorious and versatile fruit through a range of sweet and savory dishes made with the scrumptious stone fruit that’s equally at home in a spicy salsa or a cobbler. Our teams whet guests’ appetites with tempting peach bundle menus, free samples of different peach varieties, house-made peach snacks, and even a surprise pop-up peach sundae bar! Some took the opportunity to educate guests by inviting Farm to Fork partners to talk about their harvest, while others shared interesting facts about the fabulous fuzzy fruit.

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Washington University in St. Louis Balances Sweet and Savory

xecutive Chef David Rushing and Danforth University Center Manager Tom Dixon brought in local peaches by the bushel for Washington University in St. Louis guests. More than 170 guests enjoyed the Peachfest specials, which included grilled local-peach flatbread with pesto, arugula, and Heartland Dairy goat cheese; the popular “peach-o de gallo”; and grilled peaches glazed with brown sugar–rum sauce. David prepared shaken peach-infused black tea with purple basil to order as a mini refresher, and he created a buzz around the demo table both for current students and a large group of visitors lucky enough to be passing through.

Submitted by April Powell, Director of Marketing and Communications

Danforth University Center Manager Tom Dixon’s localpeach flatbread with pesto, arugula, and Heartland Dairy goat cheese

Executive Chef David Rushing shakes up peach-infused black tea with purple basil

PEACHY POP-UPS: Peachfest at Oregon Episcopal School in Portland, OR, was a huge hit with this student and many others, who enjoyed making their own peachy sundaes at a surprise pop-up and celebrating the peach harvest with peach cobblers, Caribbean jerk pork chops with peach salsa, a barbecue with peachglazed chicken, and lots more. Submitted by Jason Rosvall, Executive Sous Chef

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Mesa Winds Farmer Wink Davis giving peaches to Ashleigh Will, assistant director of campus admissions, and Leah Fugere, admissions counselor

Colorado College Offers a Peachy Education he Colorado College team mixed it up with featured dishes, a featured farmer, and a list of 20 peach facts that Colorado Springs students were unlikely to know, including: • One peach contains 35 to 50 calories and no fat, making it an ideal snack between meals, especially for those who are weight conscious. • Peaches contain vitamins A, B, and C and magnesium, phosphorus, calcium, and potassium; all these nutrients support the digestive system, muscles, and the heart and bones. The A and C vitamins nourish the skin, so peaches are often chosen for natural cosmetics ingredients. • In Hungary, peaches are often known as the “fruit of calmness” for their purported stress-relieving and anxietyreducing effects. • Although peaches originate from China, In Roman times, they were thought to have come from Persia. This is even reflected in its scientific Latin name today: Prunus persica. Peaches were often called Persian apples. • Georgia is known as the Peach State because of its many orchards, but California produces about 50 percent of all peaches in the U.S. The Rastall Café menu included house-made entrées, salads, and desserts using fresh-picked Colorado peaches. Mesa Winds Farmer Wink Davis was in attendance, chatting with students and staff about the attributes of mountain-grown western-slope peaches and giving away bushels of freshly picked fruit. Both food and facts were well received. Submitted by Maura Warren, Catering Manager Prep Chef Brandon Gordon cutting peaches

JAMMING ON PEACHES: Carmel Richard and other Bon Appétit student employees at Thomas Aquinas College in Santa Paula, CA, made peach jam in celebration of Peachfest. Submitted by Lucinda Anderson, General Manager

Informatica Aims to Inform The Informatica team wanted to create excitement about and admiration of the glory of the peach for guests in Redwood City, CA. Three main courses incorporated peaches on the café menu. A festive display table also graced the front of the café, where guests could be drawn in by freshpeach samples, house-made peach and honey semifreddo “push pops,” house-made dehydrated peach chips, and rosemary-peach-infused spa water. Guests stopping by for such mouthwatering treats could also learn some interesting peach facts from the takeaway handout. Submitted by Brian West, Executive Chef

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Wash U Chefs Look to Their Native Roots for Culinary Fun and Inspiration Submitted by Kristi Baker, Marketing Coordinator

hefs often train in international cuisines to broaden their horizons and learn new skills. But sometimes, just looking back to one’s own roots can provide fun inspiration! With this in mind, Bon Appétit chefs at Washington University in St. Louis have been transporting students to their culinary hometowns through the Restaurant Series of pop-up restaurants with unique menus linking to their favorite cuisines. Commissary Chef Joe Graves created The Tin Roof, a Southern-style restaurant theme based on his time living and cooking in South Carolina. Joe’s menu included a Low Country boil, creamy grits, cornbread with watermelon butter, and peach shortcake. The Tin Roof was set up outside, and students experienced the South through lighting and music that complemented the food. Other restaurants in the Restaurant Series have included Lorraine, a tribute to Sous Chef Dan LeGrand’s grandmother; New York Underground, with Campus Executive Chef Patrick McElroy and Executive Chef David Rushing; and The Big Kahuna, Chef Todd Bale’s take on authentic Hawaiian cuisine.

The Low Country boil with shrimp, crab claws, kielbasa sausage, local corn on the cob, baby potatoes, and onions Pouring out the Low Country boil 92 | BRAVO

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New Bottomless Mug Program Delights Coffee Addicts at Wash U Coffee drinkers can be serious about their habit. And at Bon Appétit, staffers are always looking to solutions that brighten people’s days — especially with the bonus of reducing waste. That’s why Washington University in St. Louis rolled out a bottomless mug program that allows patrons of the new Law Café in Anheuser-Busch Hall (see page 59) and Whispers Café in the Olin Library to get all the brewed coffee they can drink for the entire year!

Cooks Brian Vazquez, LaCrystal Coleman, Carles Washington are ready to play

Touchdown at Wash U: Washington University in St. Louis’s new athletics director, Josh Whitman, partnered with Bon Appétit to create a fun pre-game tailgate barbecue right on Francis Field. Executive Sous Chef Patrick McElroy and Executive Chef David Rushing prepared jalapeño cheddar brats, pulled barbecue beef brisket, house-made chips, and mango coleslaw to help fuel the team spirit.

The catch? They had to purchase a $90 membership, which includes a branded reusable mug. The savings can add up to more than $400 for the year for daily coffee drinkers. (The coffee comes from Kaldi’s Coffee Co., a St. Louis-based roaster founded by a Wash U alumnus.) The Law Café recruited more excited coffee club members than Whispers by a significant margin, probably because the building serves a specific community, the School of Law, where faculty and staff have offices in the building. But the program was a huge success for both cafés and will save many, many to-go cups! Submitted by Patti Louvier, Director of Satellite Operations

The bottomless mug

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California and Oregon Corporate Cafés Take Flight with Wine Tastings Submitted by Cara Brechler, Marketing Director

lthough Bon Appétit chefs come to work daily to plan exciting café menus, they love to throw special events with a wow factor too. That’s exactly what happened when some California and Oregon corporate accounts partnered with Ma(i)sonry Napa Valley to hold a series of four after-work wine tastings paired with small bites. Each event had two to three wine stations, all with a representative to guide the guests as they tasted. Tickets were $35, and attendance was capped at 100 to ensure there was sufficient time for each wine, questions, and a personal touch. Teams led by Executive Chef Ryan Smith (Santa Clara, CA), Catering Chef Ronald Stewart (Ronler Acres, OR), and FM7 Chef de Cuisine Matt Kuntz (Folsom, CA) came up with creative amuse-bouches, each specific to the wine and the region. Examples included forest mushroom “bourguignon”; pomegranate pork belly; curried Oregon shrimp with plantains, pea tendrils, and lavash; and smoked breast of Muscovy duck, membrillo, and fennel tops on brioche. The series was a huge hit.“My wife and I got to leave the kids at home and come back to campus for dinner and vino. It was a perfect date!” raved one guest.

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A group at Jones Farm with good taste, left to right: Ma(i)sonry Private Client Leade Ian Fenwick; Ma(i)sonry Wine Consultant Jason Heintz; Site Specialist Pablo Toro; General Manager Sarah Johnson; Catering Chef Ron Stewart; Catering Attendants Rosaura Solares, Danielle Kaiser, and Quincey Guist; CafĂŠ Manager Grace Wilson; Catering Attendant Cecelia Smith; and Catering Manager Kristen Reaznor

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Good Food Comes in Small ‘Dub Boxes’

Electronic Arts Hosts Barbecue and Market

Picnic Pops Up at Brocade

he Bon Appétit team at Electronic Arts tries to make every Friday special for the hardworking guests of the gaming company in Redwood City, CA. The main café at Electronic Arts opens to a beautiful patio and lawn, so a weekly outdoor barbecue and farmers’ market was the perfect way to take advantage of the California weather and give guests some sunshine. The farmers’ market featured local products as well as Bon Appétit’s own Mobile Mercantile, the adorable mobile mini-market of artisan products and grab-andgo items perfect for a hostess gift or weekend dinner. Featured vendors included the Milk Pail with cheese, Capay Organic with produce and eggs, Pastoral Plate Meats, Lucky Dog hot sauce, Zest gluten-free bakery, and Petits Pains bread.

on Appétit teams in Northern California now have a secret weapon: the Picnic mobile pop-up, which travels around by request to offer tasty, seasonal savory sandwiches by the inch and choose-your-own ice-cream-plus-cookie combinations. Recently, Brocade used Picnic to tempt guests in San Jose, CA, with a lamb sausage sandwich and a sweet chili–roasted tofu wrap. Guests soaked up the sunshine and the good food. Ants were not included. Submitted by Ashley Paradiso, General Manager

Submitted by Christopher Dowler, Café Manager

Lead Cook Brett Wilks at the ready

Capay Organic selling local, organic produce and eggs

The Milk Pail girls having fun sampling and selling cheese

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Bon Appétit and Giants Fans Celebrate October Bounty Together Submitted by Joseph DeBono, Executive Chef and Regional Forager

ctober Together” was the postseason theme at AT&T Park, home of the San Francisco Giants, and indeed, the World Series brought in thousands of people from around the world. With them came Bon Appétit reinforcements from Silicon Valley to the Napa Valley, in order to feed the many special guests some of the region's finest foods.

“

Like the Giants, the Bon Appétit team brought their A game over the three days of games. Under the watchful eye of General Manager Killian Higgins, Bon Appétit chefs and caterers from all over arrived early in the morning and pulled together to execute the menus of Executive Chef David Button and Executive Sous Chef Ian Vojvoda. The company’s Farm to Fork vendors were on full display at the catered events for VIPs including baseball Hall of Famers, platinum recording artists, and multiple generations of baseball fans. For the first game, guests were treated to prime rib with Point Reyes crumbled blue cheese and fresh oysters from Marin County. Saturday’s menu combined faraway with local flavors in chicken yakitori from Mary’s Chicken from Pitman Family Farms, a mid-sized Farm to Fork vendor with third-party-certified animal welfare standards. Meanwhile, the beautiful fall harvest salad served at Game 5 featured butternut squash from Riverdog Farms, located less than 100 miles away.

The offerings for Game 4

The guests were glued to the games, of course, but they still managed to enjoy the feast. And when the Giants clinched their third World Series trophy, the Bon Appétiters were proud to have been part of the extended winning team!

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events in brief George Fox Supports Friends of French Prairie

earing the phrase “French Prairie,” one could be forgiven for imagining grasses waving in the southern part of France. The Friends of French Prairie, a nonprofit community awareness group, are aiming to make sure Oregon residents don’t make that mistake. They recently threw a farm feast and fundraiser to highlight the rich variety of food grown in the region and the importance of preserving prime farmland. French Prairie generally describes the area bordered on the west and north by the Willamette River, reaching east to the Pudding River and south to Lake Labish. Settled by French Canadians in the 1820s and 1830s, it had been used for millennia by native Kalapuya people. Rich and fertile, it contains some of the highest-quality farmland in the continental United States and the most available groundwater in the state. Some of this precious land lies very close to the southern tip of Portland, and development pressures are on the rise. This is why protecting it as farmland is so crucial to the Friends of French Prairie; the land is threatened by pressures of urban growth.

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The Bon Appétit team of George Fox University in Newberg, OR, prepared smoked pork with a touch of pinot noir and chipotle ketchup, skewered grilled summer vegetables, and vanilla ice cream with peaches and berry compote for the feast. All of the main ingredients were grown within 10 miles of the event at the Newell House Museum in St. Paul, OR, and donated by 17 farms, wineries, and food producers, many of whom are familiar to Bon Appétit chefs through Farm to Fork. As they learned about French Prairie and the pressures it’s under, more than 120 guests noshed on the team’s delicious local offerings while sipping beer samples from Hopworks Urban Brewery and wine from the MidWillamette Valley. The Bon Appétiters were honored to be involved with this annual event that helps protect the very source of their most prized ingredients. Submitted by Denny Lawrence, Resident District Manager

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WhiteWave Sous Chef Derren Cox plating up

WhiteWave Hosts Elegant Dinner for Governor and Guests

hen a high-powered local politician is the featured guest, Bon Appétiters turn to the seasonal stars of local food. For Colorado Governor John Hickenlooper’s visit to WhiteWave’s Broomfield, CO, campus, the Bon Appétit culinary and catering teams enlisted help from Regis University in Denver and Colorado College in Colorado Springs to prepare a fantastic menu for about 50 people. For this momentous occasion, highlights included mixed greens from Earthbound Farms (part of WhiteWave) with Fossil Creek Farms pink and purple radishes, toasted almonds, and creamy Greek lemon vinaigrette; grilled lamb chops with currant reduction; skewered citrus shrimp; falafel cakes with tzatziki sauce; and quinoa with mint and feta. Guests enjoyed mingling with the geologist-turned-brewer-turned governor, while WhiteWave staff enjoyed breaking the casual breakfast-lunch routine and doing it up for a VIP dinner.

Governor John Hickenlooper with Cashier Michael Dath

Submitted by Rebecca Richter, Catering Director

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events in brief Salsa Fest Brings Bold Flavor to Pacific Café Beloit College Throws Carnival-Themed Picnic

tudents at Beloit College in Beloit, WI, were treated to more than just some grilling on the quad for their big welcome back. Some of the Bon Appétiters’ day began before 4 a.m., setting up pork for slow-roasting, and more joined later to set up tables and hay bales and even a dunk tank! Hog meat and pork shoulders from Heartland Fresh Family Farms got loaded onto grills as students still slept. As they rose and trekked to breakfast, they got a sneak peek and plenty of delectable whiffs of what was to come. They eagerly asked questions, hoping to see and learn more. As the day continued, the team transformed the quad into a full-on dining event. Tables and hay bales formed dining areas, while a dunk tank, a popcorn maker, a cotton candy machine, and a slushy machine were set up nearby. Finally the students, eager from their morning preview, piled in for the welcome event of the year. Mark Hulsebus from Heartland Fresh Family Farms manned an information booth about his farm and Bon Appetit’s Farm to Fork initiative, and interested students came by through the night. The carnival atmosphere was enhanced by local band Gilbert Surf. The splash of the dunk tank, sticky fingers from the cotton candy, the smear of barbecue sauce on faces, and the camaraderie of good friends and partners made for a satisfying evening all around. Submitted by Ken Hnilo, General Manager

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acific Café in Irvine, CA, has a lot of guests who love bold flavors, and chefs who love to celebrate and please — and that’s how a weeklong Salsa Fest was born! Guests absolutely loved the spicy salsa dressing accompanying the chili-and-limemarinated chicken salad with romaine lettuce, jicama, tomato, tortilla strips, and Cotija cheese. The equally popular chef’s plate with sizzling shrimp fajitas with fiesta rice and black beans, served with salsa rojo in corn tortillas, vied for the attention of nearly 900 guests! The culturally diverse guest population seemed very pleased, going by sales. Submitted by Bonnie Adams, Controller

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C Is for Cookies — and Cornell College

hat’s more fun than a mystery special treat? Getting tantalizing clues of what to expect!

At Cornell College in Mount Vernon, IA, bakers Kristan Tessau and Ronda Gould got busy making a special dessert for returning students, while the entire dining services team got involved to pass out clues to see if students could guess what was coming. Each dining period, the stations offered signs such as “It’s Gooey and Chewy,” “You have to C it to believe it,” and “You have to name it to claim it.”

Giant cookie treat

Without formal ways to enter guesses, students simply verbally guessed at the stations where they received their clues. This may have been the most entertaining part, especially since most students guessed ice cream. By the time the bakers’ hard work was revealed — two giant C-shaped cookies, for Cornell College, measuring almost 5 feet! — students had clued in that it would be a cookie, but they were still surprised by the sheer size. They could choose their own portion sizes. Students enjoyed the week and hope for something similar again, while the team found the idea a great way to get new students accustomed to the various stations and to interact with students in a different way at mealtime. Submitted by Joan Homrich, General Manager

Johns Hopkins Team Shows Off Catering Options evamping the catering menu is a perfect reason to throw a party to highlight the new items and fun twists. Catering Director Evan Burgos and his team jumped at the chance to show off what they could do with the new menu to current and prospective clients at Johns Hopkins University in Baltimore. With stations highlighting various rental and setting options, new catering menu concepts, and seasonal beverages, guests received an expansive view of the possibilities. Culinary stations included a made-to-order tapas bar, a mini taco-bowl buffet, hand-rolled sushi, and a farmers’ market. Guests even got to take a brown paper bag of fresh fruit home with them. They also got to see local Farm to Fork partnerships at work: Caputo Brothers Creamery reps stretched mozzarella to order and Roseda Beef helpers sliced coffee-rubbed roast sirloin.

With dining options like this, who wouldn’t find something to love? Clearly Evan and his team pulled off a very successful fall catering showcase. Submitted by Jeff Vigilante, Marketing Manager

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events in brief New Catering Menu Makes a Splash at Duke’s Fuqua School of Business

Macalester Brings Local Farmers to National Coop Grocers Conference

on Appétit teams at universities don’t just feed students; they also cater to discerning university staff — literally. That’s why Catering Manager Licelys Masseria and Executive Chef Joseph Drommer threw a party to unveil their updated catering menu to the Fuqua School of Business community at Duke University in Durham, NC. More than 40 faculty and staff guests enjoyed tastings at dining tables with linens and specialty china from rental partners Classic Party Rentals. Ninth Street Florist and Empire Wine Distributors added elegance to the event. Licelys went over the new menus and presented a tutorial on the ordering process. Guests really appreciated the affair and the new menu!

he team at Macalester College in St. Paul, MN, was proud to host the annual conference of the National Cooperative Grocers Association, whose values are very much in line with Bon Appétit’s. The topic this year was “Cooperating from Farm to Fork: Fostering Generative Relationships with Family Farmers,” and local farmers who supply Macalester came in to network with conference attendees over lunch one day.

Submitted by Michael Mahony, General Manager

Submitted by Kimberly Driesch, General Manager

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Not only is the conference an opportunity for dialogue over national issues such as GMO labeling, but more intimate moments like lunch allowed local farmers and retailers to discuss their challenges and learn from each other.

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Vanguard Throws Giant Family Barbecue

o help transition students into life at Vanguard University in Costa Mesa, CA, the Bon Appétit team throws a welcome barbecue to which students’ families are invited. The Southern California weather provided the perfect backdrop for the wildly popular open-air event, which attracted 1,220 guests! Thankfully, staff from nearby Bon Appétit accounts were able to pitch in. Guests enjoyed such treats as Cobb salad with creamy cider vinaigrette, roasted beet and arugula salad, pulled pork with pomegranate barbecue sauce, citrusbrined grilled chicken, rosemary fingerling potatoes, baby rainbow carrots, and corn on the cob. Everyone was well fed as they said goodbye to family members and hello to old and new university friends. Submitted by Jeremy Glennon, Assistant General Manager

District Manager Bob Rall, General Manager Heidi Balis, and Executive Chef Anthony Bencomo

GARDENING ELECTIVE: Having the opportunity to harvest and cook products that they grow themselves is really exciting for Bon Appétit at Oregon Episcopal School (OES) in Portland, OR. Server Margo Pitts (rear) and Prep Cook Ariel Crary (front) enjoyed picking corn, tomatoes, squash, and beans from the OES garden during their first week back to school. Submitted by Jason Rosvall, Executive Sous Chef

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College of Idaho Caters 100th Anniversary for Fruit Ranch on Appétit’s catering team at the College of Idaho campus in Caldwell, ID, manages to stay plenty busy even during breaks, thanks to a few working field trips to beautiful off-site locations.

One such excursion took the team to Ste. Chapelle Winery in Caldwell for Symms Fruit Ranch’s 100th anniversary. Executive Sous Chef Barry Korte’s hearty menu included roasted Yukon potatoes, prosciutto and provolone chicken breast, roasted green beans, and a tossed green salad. Ste. Chapelle Winery overlooks the gorgeous Snake River Valley wine region and is a perfect spot for outdoor events. Symms Fruit Ranch is a fourth-generation family-owned and -run business that now produces more than 25 varieties of apples, cherries, peaches, nectarines, plums, pluots, pears, wine grapes, onions, and potatoes spread over 5,000 acres. One hundred years of growing success was a wonderful celebration for the team to cater. Submitted by Larisa Gavrilyuk, Administrative Assistant

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Guests at the ranch’s anniversary celebration enjoyed the view

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Jones Farm 5 Throws Julia Child a Week of Birthday Celebrations

or many people — but most especially for chefs — Julia Child is forever a source of culinary inspiration and a reminder to take time to enjoy both cooking and eating delicious meals. Unable to contemplate only celebrating such an influential and amazing chef for a single day, Jones Farm 5 Executive Chef Andre Uribe and Café Manager Grace Wilson planned a week of food festivities. Each day they served recipes from one of her most beloved volumes, The Art of French Cooking, as small plates to guests, who could customize their meal with combinations. With classic French crowd pleasers such as bouillabaisse, coq au vin, asparagus hollandaise, soupe à l’oignon (classic French onion), escargots à la bourguignonne (snails in garlic butter), and favorite steak au poivre, the celebration garnered many loyal followers. There were sweet treats too, of course — Grace and Andre have truly embraced Julia’s maxim that “a party without cake is just a meeting.” Submitted by Grace Wilson, Café Manager

Executive Chef Andre Uribe and Cook Bill Gerold dishing up French classics

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Art Institute of Chicago Continues Blockbuster Events Tradition Submitted by Gita Jackson, Marketing Assistant, and Olivia Miller, Marketing Coordinator

on Appétit at the Art Institute of Chicago is known for its exquisite catering, high-end chefs, energetic events, whimsical creativity, and more — and summer was no exception. Though the season may have passed, the tasty memories linger on the palates of many.

Serious Eats for a Serious Cause

The Art Institute of Chicago was proud to hold Lemon: Chicago, a charity benefit for Alex’s Lemonade Stand Foundation, which raises awareness and funds for children’s cancers. Hosted by Terzo Piano’s own Chef/Partner Tony Mantuano, and featuring Big Star’s Paul Kahan as well as 20 other chefs, the sold-out event raised more than $350,000. The event also featured a silent and live auction, the ultimate prize being a private dinner for 10 prepared by Tony Mantuano, Paul Kahan, Jose Garces, Jonathan Waxman, and Michael Schwartz (award-winning chefs from around the country). While Alex’s Lemonade was the intended star of the evening, the inventive menus shined brightly too. Each chef curated their own menu, and guests noshed on mouthwatering gnocchi by Tony, as well as Vinny Dotolo and Jon Shook’s seared octopus and Missy Robbins and Hillary Sterling’s lamb belly. The rain that forced the event indoors didn’t dampen spirits in the least, and Lemon: Chicago’s inaugural event was such a success that its second is already in the works for 2015.

popped in for raspberry and apricot martinis, as well as finfish ceviche and rhubarb and plantain PB&Js. Gelato in the Café

The Museum Café got a refresh: Though the decor is intact, refreshment came in the form of house-made gelato. Lead Pastry Chef Robert Steckline and Pastry Chef Erica Sparkman livened up the McKinlock Courtyard with a charming mini ice-cream parlor featuring a wide variety of toppings, sauces, and flavors. From the traditional vanilla bean gelato to the vegan orangepineapple-coconut sorbet, there was something for everyone’s hot-day cravings. Thursday Night Jazz in McKinlock Court

The exceptional outdoor courtyard, McKinlock Court, encircled by museum galleries, was the stage for this summer’s highly anticipated launch of the Thursday night concept Mediterranean Dining with Jazz. The Terzo Piano culinary team, led by Chef di Cucina Megan Neubeck and Sous Chef Justin Paponetti, created an exclusive and memorable experience drawing inspiration from Cathy and Tony Mantuano’s acclaimed book Wine Bar Food. The menu was a sampling of some of their signature dishes such as burrata with olive oil and black pepper, melt-in-your-mouth ouzo shrimp, and the classic Italian prosciutto served with Parmesan and shaved artichokes.

Magritte Exhibit’s Culinary Companions

Magritte: The Mystery of the Ordinary, 1926–1938 opened to excited crowds, and the Bon Appétit team at the Art Institute was happy to match the enthusiasm. The Women’s Board Gala featured foods drawing on Magritte’s work. Each dish asked the guests to “unthink” their food — from the soup course adorned with an edible piece of paper reading“This Is Not a Soup,” to the dessert: floating clouds of meringue in passion fruit sauce. Merely a week later,Chef di Cucina Megan Neubeck and Lead Line Cook Chef Brian Schnell channeled the artist for a summer cooking demo. Rather than attempt a surrealist meal for the eager audience, they looked to Magritte’s country of origin, cooking up traditional Belgian dishes paired with a variety of beers.Joining the diners and chefs for the cooking demo was Paula Wisotzki, art historian and associate professor of fine arts from Loyola University, who gave a short talk on Magritte’s influences and artistic impact.The following week opened with Martini Monday in the Museum Café,which allowed ticket holders special access to the exhibit after hours, as well as hors d’oeuvres and specialty cocktails. After perusing the exhibit, more than 300 guests 106 | BRAVO

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Guests dined al fresco around the central fountain, a replica sculpture of Fountain of the Tritons by Carl Milles, while listening to summer jazz from some of Chicago’s premier performers. The concert series welcomed participation from many local artists with different varieties of music, such as conjunto-Cuban jazz, Brazilian beats, and Chicago-based jazz vocalist Paul Marinaro. Guests enjoyed the soothing sounds and were able to keep cool in the summer heat with the house-made gelato. The concept was so well received by museum members and visiting guests that it will be a recurring summer installation.

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From the setup to the food, the Women’s Board Gala drew upon the works of René Magritte in honor of the Art Institute of Chicago’s exhibit

Raspberry sherbet, courtesy of Lead Pastry Chef Robert Steckline and Pastry Chef Erica Sparkman

Guests of Lemon: Chicago enjoying one of the 21 diverse menus Photo Credit: Galdones Photography

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Thank You, Bon Appétit

...for a WONDERFUL FACULTY KICK-OFF PARTY, The Thacher School, Ojai, CA

General Manager Richard Maxwell submitted this thank-you collage put together by Thacher’s Head of School’s wife, Joy Sawyer-Mulligan, following the New Year Faculty Kick-Off Party. Though the card was meant for all of the Bon Appétit team, special mention should go to Executive Chef Ismael Martin, as it was his creative take on the Mexican food theme and his use of local Ojai ingredients that inspired the collage.

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...for IMPROVING LUNCH, Edwards Lifesciences, Irvine, CA

...for EXEMPLARY CATERING SERVICE, St. Edward’s University, Austin, TX

The happy comments are beginning to roll in for the Heartbeat Café at new Bon Appétit client Edwards Lifesciences:

Catering Manager Jack Norman and Director of Operations Elvin Lubrin received a detailed note of gratitude for the entire catering team’s job well done for Admissions at St. Edward’s:

That was the best tomato soup I have ever had! I truly enjoyed my lunch today. That soup and the open-face shrimp salad sandwich were lovely. There was flavor! Not used to having a work cafeteria lunch that tastes so good. So, thank you!! Tiffany Good morning, I wanted to say over the last month I have been thoroughly impressed with the new selections of food. I typically eat there twice a day Monday through Friday and inclusions like the fresh morning fruit, noticeable increase in lunch options, and revised deli have been great. I am an impressed customer. It is nice having a farm-to-fork provider (this reminds me of some of my favorite local restaurants) on-site. Keep up the great work, Justin

Even though you and the catering staff had to jump through hoops to make last-minute changes, our guests had the impression that implementation was effortless. However, I know it wasn’t, and I want to thank you for that.

I send this email with tremendous gratitude for the exemplary catering service you provided for the Admission & College Counseling Institute last week. The preparation prior to the event with your staff, as well as with Diana at the Texas Association of College Admission Counseling, allowed for a glitch-free, four-day program. The professionalism of your staff, especially Robyn Smith, Todd Balazic, Thierno Bah, Quannisia Nelson, Flora Jaime, and Ida Mojica was an ideal representation of what St. Edward’s is all about. The 120 high school and college counselors at the institute will return to their respective schools and be able to tell their students from experience how hospitable the faculty and staff is at St. Edward’s University, which is precisely why we host this annual institute. Your forethought to meet with me right before the program to walk through every detail, as well as accommodating last-minute requests for serving time changes and alterations to the buffet table flow, made all the difference in the world. Even though you and the catering staff had to jump through hoops to make last-minute changes, our guests had the impression that implementation was effortless. However, I know it wasn’t, and I want to thank you for that. Bon Appétit is an essential part of Admissions’ goal to promote the university to prospective students, not only through the ACCI summer program, but all year long with our recruitment events, which are expertly catered by Bon Appétit. I hope that you know how much the Admission Office appreciates your talent and work ethic and how much we enjoy partnering with you. Thank you so much, Sherri

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Thank You, Bon Appétit

...for a SKYPE GUEST LECTURE, Lesley University, Cambridge, MA

...for ENHANCING WORK LIFE, Yahoo, Sunnyvale, CA

Senior Fellow Nicole Tocco gave a guest lecture via Skype for a class of master’s students at Lesley. The professor warned her that the class was “very anti-corporation,” but Nicole thought she could persuade them that at least a certain food service one was trying to do the right thing. She started with an introduction and list of sustainable food topics she could speak about and kept checking in with the students for questions and responses. Students were engaged and impressed, and one sent the following note on behalf of the group.

Yahoo Director of Operations Christopher Bifano received the following email from a Yahoo guest praising Building E staffer Erik Hernandez: I just wanted to share some feedback about Erik, who works in Building E and picks up the used dishes/cups from the third floor: Erik is very kind and helpful and has saved me a few trips to the break room just to put the dishes away. He always walks by with a smile, says hello, and goes out of the way to grab any used dishes from my desk. It doesn’t seem like much, but it means a lot to me that he has offered to help me with just this simple task. Erik and the rest of your staff continue to be an integral part of making work at Yahoo an amazing experience.

...for ANOTHER DELICIOUS CONFERENCE, Carleton College, Northfield, MN

General Manager Katie McKenna received the following note of appreciation from Kelly Scheuerman, the program director for Civic Engagement, Pathways at the Center for Community and Civic Engagement: Thank you so much for your support for our recent food tour for the Project Pericles conference. Conference attendees were raving about the smoothies, carrots, and granola bars throughout the tours, but more importantly, they were impressed by the degree that Bon Appétit is open to working and developing programming with students. Your partnership is invaluable to the work we do in the CCCE and we are so grateful for the time, energy, and support you have directed our way.

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...for the GREATEST BASEBALL SEMINAR, College of Idaho, Caldwell, ID

General Manager Crystal Rideau received this email from a happy guest about a seminar he attended: Your food — and terrific staff — made it extra special! The food was so delicious — I would love to take another seminar just so I could eat in the dining hall again! Continued success to you and your staff! Saul Schachter

Just wanted to make sure you knew how much I appreciate your team. Truly, I couldn’t do my job without them.

...for a WELL ATTENDED MARKETING EVENT, eBay, San Jose, CA

The head of facilities and operations for eBay for part of two continents passed along the following high praise to General Manager Toni Ansuini after Toni’s team pulled off a very successful marketing event at eBay South for nearly 1,000 people. In a world where complaints are more common than compliments, I’m one to make sure the compliment doesn’t go unspoken. On the catering side, it’s been great to work more with [Catering Manager] Kam [Morrella] as of late. I’ve worked with a handful of people at Bon Appétit, and Kam has been the best partner I’ve had in four-plus years! She’s always gone out of her way to help me. She did a beautiful job on our event last week, in spite of short notice, a limited budget, and high expectations for a large event. She helped me with my orders, created a layout to accommodate our crowd, and negotiated heavily with her vendors to stay within our budget. I’ve gotten a lot of compliments from employees on the food, the setup, and the atmosphere. People raved about the food, and they took notice of the little things Kam did above and beyond what was expected to make the event special. Just wanted to make sure you knew how much I appreciate your team. Truly, I couldn’t do my job without them. Thanks, Kim McIntyre Lead Manager, Employee Communications

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Thank You, Bon Appétit

...for EXCEEDING EXPECTATIONS, Regis University, Denver

...for POSITIVE AND TOUCHING SERVICE, Case Western Reserve University, Cleveland, OH

General Manager Letina Matheny submitted the following notes — having her incredible team recognized made her day.

Free samples and buy one, get one free deals always encourage students to show up — and that’s exactly what the Case Western team used to help draw a crowd to see the Coming Out Day flash mob, for which Marketing Manager Beth Kretschmar and Resident District Manager Jim O’Brien received the following note of thanks:

A comment card that reflected exceeding expectations in all categories was accompanied by this note: If anyone is an “expert” in eating it is me. Far and away, this facility is exceptional with the food they serve and the personnel who cook and serve it daily. Considering the surrounding fast food franchise “garbage” that is served we are lucky to have this dining hall. Kudos to each and every one of you! And this email recognized the daily staff interactions: Just wanted to say how great your staff is doing. Today and earlier this week I heard the front desk lady [Cashier Taylor Rouse] welcoming students by name. I love this and think this really gives a personal touch to someone’s dining experience. You never know when that is going to make a student’s day. Thanks, Njal Lundberg, MBA, MSOL Regis University Director of Residence Life, Housing & Event Services

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I really appreciated how easy it was to work with both of you and how willing you were to jump on board and work something out. I have only ever had positive experiences with Bon Appétit managers and staff in the past, and you guys reinforced that. I thought the flash mob went great, and thanks to your cooperation, many people were able to see it happen live. Lizzy Benway, ’16 Spectrum LBGT, President Another Case Western student was particularly touched by Cashier Caleb Tunstall’s service at Bon Appétit–operated Einstein Bros. and submitted this note with a gift:

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...for TREATING GUESTS LIKE FAMILY, Grifols, Los Angeles

...for OUTSTANDING CATERING SERVICE, University of the Pacific, Stockton, CA

Chef/Manager Lori Sakamoto was thrilled to get excellent feedback from Grifols’ human resources:

Resident District Manager Sia Mohsenzadegan received two warm and grateful notes of thanks, first for a reception for pharmacy students, the Chan family, and the Board of Regents (which includes Whole Foods Co-CEO Walter Robb), and a second for the Board of Regents and the Chan family:

As I’m sure you can imagine, often here in HR all I hear are the negative stories of what’s wrong. So when I hear a nice one I always feel compelled to share it. Today I had an exit interview with an employee who is retiring. He said when he interviewed here at corporate four years ago, he was supposed to then have lunch here at the café with Susan Cushing. The interview ran long, and they knew that the café was closing down but they came anyway. He said that when the café employees saw them and were asked if they could prepare something for them, they willingly agreed. He said the café employees obviously didn’t know who he was or that he was a guest so he was all the more pleasantly surprised that they treated him so nicely. He said that interaction and the way he was treated was the reason he came to work at Grifols (because he also had another offer at the time). I just wanted to let you know that you and your staff are very valued and much appreciated here. You are a part of our extended family. Thank you for treating our employees as your family. Sincerely, Sahar Manavi Human Resources Business Partner

You are a part of our extended family. Thank you for treating our employees as your family.

I just wanted to send you a note to let you know what a wonderful meal and such special service you and your team provided the school last night at the Regent/Chan dinner and reception. The service your staff provided was outstanding, and the food was delicious. Please thank all who were involved in making this happen, once again your support of our efforts at PHS is much appreciated. Phillip R. Oppenheimer, PharmD Professor and Dean Thomas J. Long School of Pharmacy & Health Sciences Dear Team, I wish to add my congratulations and appreciation to the miracle work you did to pull off another stellar PHS stewardship event. … Bon Appétit’s food and service was outstanding as usual. Thank you, Sia and [Director of Catering Christine Ward Giordani] and all your staff and chefs for a great meal. It was a truly memorable evening for all who attended. As we bask in the glory of this event, let us remember that it was all made possible by the generosity of these donors whose love for the university is an inspiration. You all deserve special recognition for your outstanding work! Thank you, thank you. You make my job so easy. Sincerely, Nancy DeGuire, PharmD Associate Dean, External Relations

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Thank You, Bon Appétit

...for a SPECTACULAR HOMECOMING, Whittier College, Whittier, CA

...for TASTY DIETARY ACCOMMODATIONS, City National Bank, Los Angeles

General Manager James Dial received several thank-yous after a busy homecoming weekend at Whittier. The catering team put together 35 events in three days. Here is just one of the nice notes he received:

Blue Ladder Café Chef/Manager Jake Ihara was pleased to receive this kudos:

I understand that the events this weekend were a success—the setups were done on time, and the food was great. Thanks for all of your hard work and the hard work of your staff. The stuffed red chilis at the trustee dinner on Friday were a nice touch! James Dunkelman Vice President for Finance and Administration

...for GLUTEN AWARENESS AT A BARBECUE, Informatica, Redwood City, CA

General Manager Catherine Money received the following note of thanks for Bon Appétit’s gluten awareness after a “Battle of the Carolinas” special barbecue event where guests could vote for their favorite sauce: Catherine: I’m a new hire and wanted to say thanks for putting an attention to detail around gluten free. I don’t recall the chef ’s name, unfortunately, but at the BBQ event last week he and I had an engaging discussion about gluten free. I was delighted that he had made such a concerted effort to test and make pastries [without gluten containing ingredients] for dessert. (They were delicious, by the way!) He’s clearly passionate about his craft, a great attribute to have in your team members. Seemingly small detail that had a big impact on my perception of your team and service. Well done! Bill Burns VP, Chief Information Security Officer

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Please make shawarma every week. It is WONDERFUL. Also thank you to you and your crew always being so accommodating with my paleo diet-centered way of eating. You all are such a wonderful group. Warmest regards, Alison Geller

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Hands down the best food was here, and the price was the best, not to mention the food is all local from Colorado, and they use natural and organic ingredients.

...for CATERING A WET (AND PERFECT) CEREMONY, Colorado College, Colorado Springs, CO

Bon Appétit at Colorado College catered an off-site wedding at the Lodge at Elk Valley, high up the mountains in Divide, CO. The event was a challenge with intermittent rain showers throughout the day and a very wet catering staff. Still, a happy couple was married and posted this review on WeddingWire.com: When we were looking for a catering company we wanted great food, but we did not have a huge budget. When we found Bon Appétit, we did about five other tastings in the area on the same day. Hands down the best food was here, and the price was the best, not to mention the food is all local from Colorado, and they use natural and organic ingredients. They also made us a wedding cake that tasted great for a fantastic price. When the day of the wedding came, we had some serious weather (Colorado mountains in the summer!). We had all the tables, dance floor, and stage for the band in the tent to avoid the rain and were worried it wouldn’t fit. The folks at Bon Appétit helped us to make everything fit and it was extremely well done. The weather cleared, and they opened the walls of the tent so we could have an amazing dinner. I highly recommend the flank steak; it tastes like prime rib! The food and service were perfect; Bon Appétit took care of everything. When thunderstorms hit the catering staff quickly moved everything under the tent, put the tent walls back up, and continued to blow us away as they braved the storm and continued to do their job. All the employees were soaking wet but never lost their composure and continued to excel at everything they did for the rest of the event.

...for a SMILE AND POSITIVE ATTITUDE, ABC Riverside Café, Burbank, CA

Great food, great service, friendly staff, and an extremely experienced manager. What more could you ask for? Try the other places around Colorado Springs; then go here. I bet you will make the same choice we did.

Thank you, Eduardo!

Director of Marketing Kari Menslage submitted the following thanks she received praising Chef/Manager Eduardo Vieyra: Much thanks and gratitude to Eduardo for doing double time and taking care of a lunch order for us today. This was for a working group lunch that came into the picture late this morning. I presented the order to Eduardo, and with a smile and positive attitude he said it wouldn’t be a problem. I know that the lunch hour gets to be rather hectic in the commissary, but even with tending to all of his other obligations, he personally made sure the lunch order was prepared right and was ready on time.

–Cindy

Thank you, Bon Appétit, for making our wedding day one in a million! Trisa & Chris Sheurman

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Thank You, Bon Appétit

...for MORE GREAT MEALS, Woodbury University, Burbank, CA

...for OBSESSION-WORTHY FOOD, Pitzer College, Claremont, CA

More and more, our teams get their kudos via the form on their Cafebonappetit.com page. The Woodbury University team received this message from a guest:

The Pitzer College team received this message via the online feedback system:

Great meals lately: The rosemary-marinated Mary’s chicken (I try to only eat free-range or organic meat) was outstanding. Fish po’boy was amazing as always. I know it has been crazy busy, and I’m amazed how you all keep the quality high despite the chaos. Keep up the good work.

Hello! Will McConnell Bistro be serving the tilapia with avocado (I’m not sure what it’s called, but the tilapia is covered in a red spice and on top is guacamole/avocado)? I’m absolutely OBSESSED with it, and I know a lot of students would like to see it be a weekly lunch selection! It’s my favorite food of all the dining halls (along with the tandoori wraps), and I always search for it. You guys do such a great job at McConnell. The food is always fresh and delicious, so thanks for that also!! Caroline Skinner

…for a SPLENDID PRIVATE DINNER, Roger Williams University, Bristol, RI

Cape Cod Tautog with onions, garlic, Portuguese chili sauce, parsley, and Esporao olive oil was just one of the mouthwatering four courses served to David Logan, former dean of the law school, his wife, and several guests at their home as the winner of RWU Law School’s annual Public Interest auction. The event raises a significant amount of money for The Feinstein Center for Pro Bono & Experiential Education. David sent Catering Director Joe Carney this nice note: Please pass on to the Bon Appétit team our thanks for a remarkable evening. Everything you have done for us has been terrific, but last night took it to the next level on all fronts. In fact, one couple said that it was the best dinner they have ever had and it is right up there for us. Anyway, it was a terrific opportunity for friends to know what pros we have had working with us over the years. Here’s hoping I get the high bid again! —David and Jeanne

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Susan and I are vegans, so we are used to omitting or substituting items so that we can have options. Not today! …for WARMLY WELCOMING ALL, University of Pennsylvania, Philadelphia

Marketing Manager Beth Bayrd shared the following note about English House Chef/Manager Patterson Watkins’ warm welcome to a former Penn student and her daughter, a prospective student. Thank you so much for hosting Susan and me to lunch at English Café today! It was so kind of you not only to return my call, but also to come down and personally escort us into the café today! From the moment that we walked in, we were greeted with smiles and warm greetings by the staff. One of the servers was at Penn in the ’80s when I was a student! : ) The food was delicious. Susan and I are vegans, so we are used to omitting or substituting items so that we can have options. Not today! We were charmed by the amazing array of fresh items, from vegan herb cream cheese (to die for) to the delicious vegan mac & cheese (perfect comfort food for today’s dreary weather) to scrumptious vegan pizza (better than most restaurants claiming to have great vegan pies) to zesty vegan chili. There were a number of items such as the tofu on the salad bar, fruit, and a number of items that we were too full to sample! Having the experience of eating in English Café and chatting with students stands out as a highlight in one of our many visits to Penn. I hope that Susan will be sampling your cuisine as a freshman next fall! Warmest regards, Lisa Getzov Radov, ’83 The Penn Vegan Society wrote to the Bon Appétit at Penn team after the group’s annual kick-off and mentoring event, held during Food Week at Penn. This is the team’s second year donating dinner for this event, which had more than 95 people in attendance. Catering Cooks Barry Washington and Christopher Schneider prepared a fabulous buffet dinner for the event.

staff brings to our collaborative events. I am thrilled by the amount of participation and interest in plant-based diets that flourished during and after the event. We look forward to continued cooperation and innovation between Penn Vegan Society and Bon Appétit. If you could forward this to the chefs who helped to prepare the menu, I would much appreciate it. Best, Brianna Krejci ’17 and the PVS Board And Diane Jamison, general manager of 1920 Commons, shared this note: Each year our high school visits UPenn along with other universities and for five years, I’ve been a chaperone at these college tours. We usually attend UPenn in the morning and have breakfast in your dining hall. However, this year we were scheduled for the afternoon and had lunch in your Commons Café. The food was excellent! Out of the 27 colleges we visit each year, your food was the best. The macaroni and cheese, tilapia, and Brussels sprouts were delicious! My compliments to your chef and the professional service of your café team. They were very accommodating and courteous. Looking forward to next year, Audra Parris Guidance Counselor Stuyvesant High School

Out of the 27 colleges we visit each year, your food was the best.

We at the Penn Vegan Society would like to formally thank you all for all of your work to put together last night’s event. I continue to be amazed by the quality and enthusiasm that the Bon Appétit 2 0 1 4 Vo l u m e 4

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Celebrating the Holidays with Bon Appétit Bon Appétit teams around the country brought warmth and good cheer — and a few sweet treats — to workplaces and college campuses throughout December.

Why yes, we’ll have a gingerbread house with our coffee...courtesy of Ian Farrell, Bon Appétit executive pastry chef at Bakery 350 in San Francisco, who made quite an array of treats for a private catered event Submitted by Ian Farrell, Executive Pastry Chef

The cookie workshop, consisting of Baker Ryan Darr, Baker FlorMaria Franco Figueroa, and Lead Baker Pam Flippo, getting ready for a whole bunch of festivities at Willamette University in Portland, OR Submitted by Chris Linn, General Manager

Festive cream cheese and cheddar cheese plate creation by Cold Prep Marla Rottman at Cornell College in Mount Vernon, IA Submitted by Joan Homrich, General Manager

The baking never stops at Willamette

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The “tight-knit” team at Target North Campus in Brooklyn Park, MN, left to right: Briana Wood, retail manager; Deziree Klema, sous chef; Salvatore Rosa, general manager; and Lyle Schoenthaler, executive chef Submitted by Salvatore Rosa, General Manager

Now this is taking the “ugly sweater” contest to a whole new level: Guests at Jones Farm 5 in Hillsboro, OR, got to vote for the Bon Appétit employee with the most repulsive holiday sweater to win prizes and a trophy decorated with Christmas felt, ribbon, and sparkly pom poms. The contenders, left to right: Cashiers Caitlyn Johnstone (winner), Lisa Swearingin, and Chondra Chaves, Supervisor Monica Jones, and Café Manager Grace Wilson

Two Washington University in St. Louis law students check out the elaborate gingerbread version of Anheuser-Busch Hall that Catering Chef Mike Healy created with Research and Development Chef Sara Cox. The replica took 40 hours, 102 pounds of finished gingerbread dough, and 54 pounds of royal icing. Submitted by April Powell, Director of Marketing and Communications

Submitted by Grace Wilson, Café Manager

All the little details help to bring cheer during the holiday season at Lawrence University in Appleton, WI

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The Back Page

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Bon Appétit CEO Fedele Bauccio Wins National Entrepreneur of the Year Award Submitted by Bonnie Azab Powell, Director of Communications

t a gala in Palm Springs, CA, with 3,000 guests in black tie watching eagerly, Bon Appétit’s CEO and cofounder Fedele Bauccio was named the EY Entrepreneur Of The Year 2014 National Retail and Consumer Products Award winner. He was honored for redefining the food service industry and being a pioneer in environmental and local sourcing policies.

changed the entire model,”said Mike Kacsmar, EY Entrepreneur Of The Year Americas Program Director.

An independent panel of judges selected Fedele and 10 other category award winners from more than 250 regional award recipients to receive this leading business award for entrepreneurs. Back stage, Fedele was pleased to congratulate fellow winner Darrell Cavens, president and CEO of zulily, inc. (a Bon Appétit client in Seattle), who was honored with a National Emerging Award.

“I am extremely proud to receive this award, but it truly belongs to the 14,500 chefs, managers, and employees; our hundreds of clients, and the more than 1,400 small farmers and ranchers who make up the Bon Appétit family,” said Fedele. “They’re the ones who’ve made my dream of providing ‘food service for a sustainable future’ possible.”

When Fedele founded Bon Appétit in 1987, he changed the industry dynamic by replacing food servers with professional chefs, giving them control over their menu and sourcing of ingredients. His vision proved to be a highly successful one.

In Case You Missed These Bon Appétit Stories

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How Silicon Valley Cafeteria Food Got So Gourmet BusinessInsider.com http://bit.ly/bamcoBI For San Francisco Giants, the Star of This World Series Is a Vegetable Garden Wall Street Journal http://bit.ly/giantsgardenWSJ

100%

RECYCLED FIBER INCLUDING

THIS SAVED...

84 fully grown trees 39,040 gallons water 38 million BTUs energy 2613 pounds solid waste 7198 pounds greenhouse gases

57%

POST- CONSUMER WASTE .

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2014

EAT LOCAL CHALLENGE

/ F O R K T O FA R M G R A N T S

EAT LOCAL CHALLENGE GIVING BACK – FROM FORK TO FARM PAGE 10

ALSO IN THIS ISSUE: BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

BON APPÉTIT MANAGEMENT COMPANY |

A Member of the Compass Group

New Additions to the Bon Appétit Family

100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com

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Celebrating the Roots of Barbecue PAGE 80

LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY, AND YOUR WELL-BEING AT www.cafebonappetit.com 14-5159

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