Bravo 2017 - Volume 4

2017 VOLUME 4 | WINTER

BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

BON APPÉTIT MANAGEMENT COMPANY | A MEMBER OF THE COMPASS GROUP 100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com

APPLEFEST | PAGE 8 6

LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY, AND YOUR WELL-BEING AT

ALSO IN T HIS ISSU E

www.eatlowcarbon.org

B E -A-STA R WI N N E RS | PAGE 2 5 E AT LO CA L C H A L L E N GE | PAGE 5 4 17-7090

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INDEX Abercrombie & Fitch 71 Adobe 14-15, 65, 115, 124 Albion College 21, 23 Benedictine Sisters of Mt. Angel 7 Best Buy 29, 108, 116, 119 Carleton College 5, 68, 100, 104 Case Western Reserve University 61 CHG Healthcare 37, 112, 129 Citrix 18, 29, 32 Claremont McKenna College 114 Colby College 72, 107, 128 The College of Idaho 70 Colorado College 92, 93 The Commissary 10-11, 122 Concordia University 28 Cornell College 106-107 Denison University 4, 43, 104 DePauw University 23 Edgewater 84 Education First 91 Edwards Lifesciences 89 Electronic Arts 71 Emmanuel College 62, 116, 117 Emory University 59 Furman University 73 The Garden at AT&T Park 62, 112 Genentech 54 George Fox University 26, 67 The Getty 38-39 Google 26, 30, 120-121 Grifols 64 Hamilton College 57, 86-87 Hampshire College 73 Hillsdale College 58, 89, 111, 113, 118 The Huntington Library, Art Collections, and Botanical Gardens 38-39 Johns Hopkins University 7 KKR 116 Knox College 117 Lafayette College 66, 112 Lewis & Clark College 89, 112 Macalester College 4, 19, 69 Massachusetts Institute of Technology 22 The Master’s University 67 Medtronic 24, 84 Mills College 105 Modern Art Museum of Fort Worth 80-81

Mount Angel Abbey 45 Musical Instrument Museum 56 Nordstrom 63 Nvidia 17 Oath 115 Oberlin College 7, 33, 72, 95, 113, 126-127 Oracle 23, 36, 69 Oregon Episcopal School 114 Otterbein University 68, 102 Pacific Union College 11 Parmer 66 Pitzer College 34 The Presidio 30, 51 Protective Life Insurance 41 Regis University 59, 118 Roger Williams University 6, 15 Rose-Hulman Institute of Technology 23, 94 Royal Caribbean Cruises 66 SAS 68, 112 Savannah College of Art and Design 83 Seattle Art Museum 31, 35 Seattle Cancer Care Alliance 130 Seattle University 27, 40, 63, 88, 97, 119 St. Edward’s University 110, 129 St. Martin De Porres High School 72 St. Mary’s College of Maryland 27, 128 St. Olaf College 20, 101, 109, 128 Target 44, 70, 85 Turtle Creek Offices 53 University of Chicago 43, 123 University of Northwestern – St. Paul 71, 114 University of Pennsylvania 16-17, 73, 79, 102 University of Portland 21, 95 University of San Francisco 22, 31, 72 University of the Pacific 104, 115 Vanguard University 119 Vassar College 70, 76-77, 78 Vivint 103 VMware 60 Wabash College 129 Washington University in St. Louis 64 Wesleyan University 69 Westminster College 37 Wheaton College 100 Whitman College 82, 83 Willamette University 6, 28, 64, 89, 103, 105

BRAVO WAS PRINTED ON PAPER MADE FROM 100% RECYCLED FIBER INCLUDING 75% POSTCONSUMER WASTE. THIS SAVED...

87 fully grown trees 40,120 gallons of water 39 million BTUs energy 2,765 pounds solid waste 7,326 pounds greenhouse gases

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FROM FEDELE

IT’S NOT ALL ABOUT THE FOOD “I’m fanatical about food.

But I realize that it’s not enough.”

Y

es, you read that right. It’s not all about the food. The food is critical.

Fresh food prepared from scratch is the cornerstone of who we are at Bon Appétit Management Company. I’m fanatical about food. But I realize that it’s not enough.

In addition to great food, we have to create an incredible guest experience. We need to greet guests with a smile and, even better, their name. We need to watch the flow in the servery to make sure guests can see the food beautifully displayed — people eat first with their eyes. Lines must move quickly. The payment process has to be efficient. And there has to be comfortable seating in the dining room. All of these aspects of the dining experience are vitally important.

Say “thank you,” often. Ask each person what they want out of their time with Bon Appétit.

Do they want to work toward a new position, learn new skills, or simply feel proud of a job well done? The answers may surprise you.

If you do this right, all of these actions will fade into the background and let the food shine. Then, and only then, it can truly be all about the food!

Without them, frustration will overshadow your team’s culinary excellence. Take a moment to walk through the front entrance of your café and see if you’re providing an experience that is enjoyable at every step of the meal.

Our job doesn’t end there. We must provide incredible service to our clients as well. That means keeping them informed, providing them solid data by which to make decisions, presenting them with options for improvements, and always bringing solutions to them.

In addition to supporting our clients, we must also support our staff. In order to provide outstanding service to our guests, our frontline employees must know they’re valued.

Regular feedback, annual performance reviews (and if merited, wage increases), and care for their safety all show we are looking out for our people.

CEO Fedele Bauccio with Case Western Reserve University Front of House Day Supervisor Ira Steele (top), and Line Cooks Sarah McCord and Anthony Cox — all Bon Appétit employees for 13 years or more

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“I’m particularly honored that Bon Appétit Management Company has received Rabobank’s Leadership and Excellence Award this year, as it’s our 30th anniversary. I never imagined when I cofounded Bon Appétit that we’d become an over $1 billion leader in sustainability and wellness with clients in 33 states.

I owe an extreme debt of gratitude to the 18,000 employees who make our dream a reality every day.”

—CEO FEDELE BAUCCIO

(read more in Awards, page 42)

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IN THIS ISSUE

28

01 04 08 21

24 25 42

FROM FEDELE

It’s not all about the food | FEDELE BAUCCIO

BITS & BITES

Snack on stories about healthy cooking classes, presidential servers, scrumptious small plates, and more

TALKING ABOUT FOOD On being trendsetters, not fad followers | MAISIE GANZLER

HEALTHY KIDS CLASS CONTINUES TO PLANT SEEDS ALL OVER AMERICA FROM MICHAEL

Why recognition matters | MICHAEL BAUCCIO

IT’S SHOWTIME ON THE SILVER SCREEN

Bon Appétit’s 2017 Be-A-Star Winners

AWARDS & RECOGNITION

The Rabobank Award for Leadership and Excellence, AASHE recognition, and more

68

46 48

52 54 74

80

BRAVO BOOST: BEHAVIORAL ECONOMICS “JUST FEED THE PEOPLE” Five Bon Appétiters forever changed by #ChefsForPuertoRico

FROM THE FELLOWS Going meatless | CAROLINE FERGUSON

EAT LOCAL CHALLENGE 2017 From aronia to yak, Bon Appétit chefs sought out surprising locally grown ingredients

86 96

BON APPÉTIT WANTS TO HELP CASFS GROW FARMERS OF COLOR

The recipient of Bon Appétit’s annual gift is the Center for Agroecology and Sustainable Food Systems

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100

112 117

BRAVO BOOST: CAFEBONAPPETIT.COM PASSES 2M MARK

126 128 130

FROM THE FELLOWS

Growing an appreciation for local food | SHIRA KAUFMAN

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TRICKY TREATS FOR HALLOWEEN SPREADING GRATITUDE FOR THANKSGIVING FROM THE FELLOWS Lessons from a seasoned Farm to Fork partner | CLAIRE KELLOWAY

CELEBRATING FALL’S BEST WITH APPLEFEST

EVENTS IN BRIEF

THANK YOU, BON APPÉTIT

BON APPÉTIT MVP

“Café doctor” Mimo Boumrar prescribes smiles and laughter | NORRIS MEI

BITS & BITES

DENISON DELIVERS HEALTHY COOKING SKILLS Denison Dining recently hosted a kitchen takeover series for the Denison senior class. The 20 attendees learned nutrition, cooking, and wellness techniques they can use during their senior year at the Granville, OH, campus — and beyond.

In a recent installment, Executive Chef Jonathan O’Carroll gave a short talk, then led an interactive cooking session in which he demonstrated proper knife skills and taught the students how to cook a healthful meal using chicken breasts. Past topics, such as mother sauces, drew inspiration from the Cooking Is an Art and a Science program. Additional subjects — how to make a sweet potato cheesecake, how to cook for Valentine’s Day — are slated for the coming months. The students have had a blast, and they’re thrilled that more kitchen takeover sessions will be offered throughout the year! — Submitted by Kaity Vorbroker, Human Resources Executive Chef Jonathan O’Carroll teaches Denison students how to prepare simple, healthful meals

Administrative Assistant

TABLE FOR TWO EXPERTS: The Bon Appétit team was honored to be invited to participate at Macalester College’s Sustainability Fair on the lawn of the St. Paul, MN, campus. Bon Appétit Fellow Peter Todaro joined Bon Appétit student employee Rae Hushion (who is also the Real Food Challenge point person for Macalester’s sustainability office and a member of the MULCH campus garden crew, see page 19) to give out apple cider and answer questions from students about Bon Appétit’s sustainability policies and commitments. — Submitted by Peter Todaro, Fellow

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BITS Student Server Dylan Doerflinger manning the small plates station

WILLAMETTE’S SMALL PLATES POP-UP COMBINES CREATIVITY WITH SUSTAINABILITY Students eating lunch at Willamette University in Salem, OR, have no shortage of options: soups, sandwiches, salads, and tacos are all ubiquitous (and delicious!) midday fare. But they can also choose from some pretty elevated offerings. How about a perfectly deep-fried sous vide egg atop butternut squash and apple purée, finished with a drizzle of hazelnut oil? Or maybe a fritter made from sustainably caught shrimp and conch, with celery salad and a pineapple-chili jam?

Willamette’s small plates station, which operates as a pop-up of sorts every Thursday afternoon, is about as far from stereotypical cafeteria fare as you can get. Executive Chef André Uribe encourages his team to use the station as an opportunity to experiment and be creative. The menus tend to be planned at the last minute, and a different chef will often take charge of the small plates station from week to week, so it becomes a unique opportunity to play and let their individual cooking style shine.

Not only is the weekly special menu a great showcase for chefs’ culinary chops, it is also a way to combat food waste. The team often ends up using bits and pieces of particularly unusual or special leftovers from catering — a piece of rare tenderloin, say, or even escargot — that aren’t suited for large-scale upcycling.

Willamette’s small-plates station is a wonderful combination of culinary excellence and sustainable practices, exactly what Bon Appétit is all about — with or without a sous vide egg on top.

— Submitted by Caroline Ferguson, Fellow

Sprouts emerging from Roger Williams University’s new in-café hydroponic system

ROGER WILLIAMS SPROUTS NEW HYDROPONICS SYSTEM Look carefully at the Upper Commons Café at Roger Williams University in Bristol, RI, and you’ll see the results of a bold studentdriven initiative: seven hydroponic columns sprouting fresh herbs and tomato plants. Bon Appétit managers offered advice on placement, marketing, and post-installation maintenance, but the beautiful system was planned, organized, and built by RWU students led by Grace Algeo.

Hydroponics has many advantages over traditional soil-and-water growing systems, including faster and year-round growth (because there’s no limited “growing season”), no water waste, less labor, ease of harvesting, intercropping, and higher yield. The system is extremely efficient: Water that is not absorbed by the plants is fed back into the nutrient-rich reservoir to begin the cycle again.

The Bon Appétit team can’t wait to harvest the sprouting plants once they’ve matured and to serve this hyperlocal food in the café. Due to the high level of interest and excitement, Grace plans to build additional systems to adorn even more of the large windows in the Commons building — and possibly in other cafés!

— Submitted by Stephanie Keith, Controller/Marketing Manager

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BITS

Sister Immaculata Tuma (left) making her morning coffee cakes several years ago with a helper

BON APPÉTIT BAKER CONTINUES TREASURED BENEDICTINE SISTER’S TRADITION During Oktoberfest in the small town of Mount Angel, OR, German music, community-run food booths, gifts, and activities delight attendees of all ages. The Benedictine Sisters of Mt. Angel have hosted a food booth at every Oktoberfest since the festival began in 1966. Sister Immaculata Tuma, the monastery’s chief baker and master cake decorator, filled the booth with her signature morning coffee cakes for years, but this year, due to illness, she knew she would be unable to bake the coffee cakes herself. She passed on the recipe, along with special instructions, to Bon Appétit Baker Suvannah Moss.

Sister Immaculata passed away on August 13, 2017, and Suvannah carried on her tradition of baking 400 morning coffee cakes.

This year, the Sisters sold 311 morning coffee cakes in memory of Sister Immaculata. The Bon Appétit team hopes to keep Sister Immaculata’s tradition — and memory — alive by baking her cakes for every Oktoberfest to come. The Sisters and the community have come to love and expect this sweet tradition, one that now keeps the memory of a beloved baker alive. — Submitted by Suvannah

OBERLIN DEBUTS HEALTHY BREAKFAST BARS: More than 200 blueberry-banana-oat bar samples were eagerly snapped up at the annual employee wellness fair at Oberlin College in Oberlin, OH. When several students and staff members asked for more healthy grab-and-go breakfast offerings and more dairy-free options, Bon Appétit Dietitian Eric Pecherkiewicz worked with the campus bake shop to develop a new recipe for blueberry-banana-oat bars that relies on fruit and cinnamon — instead of added sugar — for sweetness, and soy milk in place of cow’s milk. The wellness fair also provided an ideal chance to display the Be Sugar Savvy wellness collateral and for Eric to talk with guests about creative ways to reduce sugar throughout the day. The bars will roll out as a daily choice in the spring semester, driving home the message that reduced-sugar foods, when thoughtfully conceived, can be both delicious and satisfying. — Submitted by Eric Pecherkiewicz, Marketing Manager and Dietitian

Moss, Baker

HOPKINS STUDENTS GO KNEE-DEEP IN GREENS: Bon Appétit Fellow Claire Kelloway invited the Johns Hopkins University students in Professor Rebecca Kelly’s food systems course to join her on a field trip to Strength to Love II Farm, an urban farm in the Sandtown-Winchester neighborhood of Baltimore. Farm Manager Stuart Jones put the students to work planting garlic and gleaning surplus mustard greens to be donated. Stuart emphasized how restaurants and colleges like Bon Appétit clients Goucher College and Johns Hopkins are really important markets for the farm. With Bon Appétit’s support, he’s been able to hire more workers and find more volunteers, upping production. — Submitted by Claire Kelloway, Fellow

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TALKING ABOUT FOOD | MAISIE GANZLER

FAD, TREND, OR SEISMIC SHIFT? “Sometimes we’re right, and we look like geniuses for having been first actors (Farm to Fork since 1999!). Other times no one else comes along for the ride, and we wind up on our lonesome (mercury in seafood, anyone?). Either outcome is OK.”

A

t Bon Appétit Management Company, we try to be trendsetters, not fad followers. That means anticipating the movements of the marketplace by watching for the slightest cues and acting quickly, or quicker than most companies our size can. I’m not talking about making whatever the latest Cronut is, or açaí bowl, although we do some of that, too. I mean seeing when these fads have common threads that are knitting themselves together into a trend — one that we should get ahead of.

Sometimes we’re right, and we look like geniuses for having been first actors (Farm to Fork since 1999!). Other times no one else comes along for the ride, and we wind up on our lonesome (mercury in seafood, anyone?). Either outcome is OK. The important thing is that whatever move we make has to feel authentic to who we are as a company.

GETTING CUTS FROM THE CUTTING EDGE The hardest part about being the leader on something is that we’ve got to figure everything out. We’ve got to decide on the right parameters of the policy, build the supply chain, get chefs’ buy-in, and then explain the concept to guests. This all takes a lot of creativity, problem-solving, and tenacity. As I tell my team when they hit roadblock after roadblock, “If this were easy, someone else would’ve done it already!”

Even once we’ve got things figured out, we can’t “set it and forget it.” The landscape is always shifting. For example, years ago we found a national supplier whose beef was Certified Humane and raised without antibiotics — and who was interested in selling us ground beef at a relatively affordable price. A policy was born! Fast forward a couple years: That supplier decided to drop their humane certification in exchange for “self-verification.” Not cool! We dropped them. Then we had to find a new supplier that would meet our stringent policy. After a bit of a scramble, we were set again.

At least for most of the country. You folks in markets where we don’t have big volume know we struggle to keep the burgers in stock for you, and you’re always getting frozen beef. Still, a win…right?

Not so fast. We heard from Farm to Fork vendors about how the policy was affecting them. Never-ever antibiotics is an easy policy to have on a farm if you also sell conventionally raised beef. In that scenario, a cow gets sick, you treat it with antibiotics, and sell it under a different label than your Certified Organic or “no antibiotics, ever” line. Imagine instead that you’re a small rancher with a couple hundred head of cattle, and a calf gets pink eye — as it seems youngsters of all species will. Treating that calf is the humane thing to do, but as one vendor passionately explained, if he can no longer sell its meat to Bon Appétit, he takes a huge economic hit. We don’t want people to be financially discouraged from doing what’s best for their animals. That’s an unforeseen consequence of a policy that’s possibly too strict.

Being out front, we’re the first food service company to try to tackle this issue. So, we buckled down, enlisted the help of experts at the Johns Hopkins Center for a Livable Future, and we’re relooking at the policy. We want to help both the cow and the rancher. I think we can.

WE CAN STILL HAVE FUN WITH FADS We get approached all the time by snack companies and beverage suppliers thinking we’ll be eager to help hype the latest fad they’re featuring in their categories. Supercharged sugary energy drinks might be popular, but aggressively pushing anything that unhealthy just isn’t us.

However, we do need to do promotions to drive sales, break the monotony, and show that we know what the cool kids are lining up to eat. How do we strike the right balance? By celebrating real

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Ube is big right now, for its saturated purple and as part of also-trending Filipino food

food! Food that is being served in trendy restaurants, featured in culinary magazines, and being talked about on social media — and that is really, truly food.

And we try to do it in a way that allows each chef to let her or his culinary voice shout out. Ube is hot right now. It’s used in Filipino food, which is getting its moment on the international stage, and its gorgeous purple color is perfect for Instagram. Enter our “Love Food, Love Purple” promotion, which debuts next month. Ube just not for you? Sate your guests’ appetite for the royal color with radicchio instead. Or save radicchio for “Love Food, Love Bitter.”

The goal of the Love Food promotion series is to distill the essence of a trend for you, so that you can play with it and serve it up in whatever way you think your guests will most be into. Maybe you can even start a new trend in your area with your creative twist.

EVERYTHING OLD IS NEW AGAIN Starting in the summer of 2007, we offered a healthy cooking training that focused on international cuisines in which meat is used as garnish rather than taking up the center of the plate. We talked about plating, buffet setup, and menuing, all with an eye to reducing meat. We’ve since done several vegan cooking trainings and tackled more cuisines that are light on meat and heavy on vegetables.

Now it seems “plant-centric” or “plant-forward” dining is all the rage. “Reducitarian” looks a lot like our Low Carbon Diet, which we rolled out 10 years ago. I would call this change in the way we eat more than a trend. I think we’re seeing a cultural shift, and I’m proud to say we were part of starting it.

The same with the food waste movement. Nose-to-tail, stemto-root — we’ve been utilizing all the parts of the animals and vegetables we buy forever, as part of our from-scratch cooking philosophy. But then we decided to broaden that focus into finding new ways to stop food waste on farms. We figured out how to get cosmetically challenged, under- and over-sized produce into our supply chain and into our chefs’ hands through the Imperfectly Delicious Produce program. Now there are entire new businesses set up to do the same for consumers, and #uglyfruitandveg are social-media stars.

When you’re leading, you don’t always know exactly where you’re going. Much of our trend setting has been about seeing a problem in the food system and deciding that, even if we don’t have all the answers, we have a responsibility to address it. Ten years from now, we’ll remember that we tried — even if we’ve long forgotten what superfood was in the headlines.

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COMMISSARY CHEF HONORS MEXICAN HERITAGE AT THE JAMES BEARD HOUSE

Executive Chef Rogelio Garcia’s caviar toasts with rose petals

BEING INVITED TO COOK at the James Beard House in New York City by the foundation formed in honor of the well-known American cookbook author and TV personality is one of the highest honors a chef can dream of, aside from a James Beard award itself. So when Rogelio Garcia, Bon Appétit’s executive chef at The Commissary in San Francisco’s Presidio, was invited to cook a collaborative Día de los Muertos (the Day of the Dead) dinner with chefs from all over the country at the famed house, he jumped at the opportunity — even though it was his second time! Rogelio first cooked at the James Beard House as executive chef of the Napa, CA–based restaurant Angele in 2015, when he served a five-course dinner celebrating the seasonal bounty of Napa’s food and wine.

The idea behind the dinner was for the chefs to explore their shared Mexican heritage through their own modern interpretations of Mexican cuisine in honor of Día de los Muertos. Accompanied by Commissary General Manager Tessa Vitale, Rogelio arrived in New York one day in advance of the dinner to meet with

the other chefs and finalize last-minute preparations. Rogelio was joined by chefs Diego Galicia and Rico Torres of Restaurant Mixtli in San Antonio; Victor Parra Gonzalez of Las Puertas in Buffalo, NY; Jacob Rojas of Tallulah’s Taqueria in Providence, RI; and Alex Valencia of La Contenta in New York City. Special guest Victoria Price joined the chefs to speak of her actor father Vincent Price’s enthusiasm for Mexico’s vibrant cuisine.

Much like the collaborative dinners at The Commissary’s Open Kitchen series, the chefs hit it off right away and worked really well together. “Most of them had cooked at the James Beard House before and had learned lessons the hard way, so tensions were low and spirits were high,” said Tessa of their time in New York. The chefs created a menu celebrating the traditional flavors of Mexico with a contemporary spin for 75 guests. Each chef created an appetizer and an entrée. The evening began with a roster of passed appetizers such as charred avocado with camarones (prawns), corn nuts, and sal de chapulín (grasshopper salt); chia tostadas with mousse de cazón (dogfish), wakame-serrano powder, ikura

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PACIFIC UNION OPENS NEW HOWELL MOUNTAIN DELI PACIFIC UNION COLLEGE (PUC) is a fully accredited Christian liberal arts college in Angwin, CA, near Napa Valley. As with most colleges affiliated with the Seventh-Day Adventist Church, PUC offers a broad range of academic programs in a caring Christian environment — and serves a primarily vegetarian population.

But when the college decided to ask Bon Appétit to open a new deli within Howell Mountain Market across the street from PUC, serving the larger Angwin community, they decided to make it both vegetarian- and carnivore-friendly.

A complete renovation of the space added a new deli line that sells local and imported cheeses, in-house smoked and cured meats, and composed salads by the pound, plus a new buildyour-own salad bar, a hot entrée bar, and an Illy coffee and espresso bar.

Rogelio and chef Victor Parra Gonzalez plate their first courses

Around 400 people a day flow through for breakfast and lunch six days a week. Much praise has been given on community discussion boards by locals excited about having meat available, while the large number of vegetarians were excited about Bon Appétit bringing in a bigger variety of delicious, fresh Farm to Fork meatless options. House rotisserie chickens are flying off the spits, and fresh chicken and/or vegetable pot pies have become very popular items.

Submitted by Kaitlyn Futch, Regional Marketing Manager, and Andrew White, Café Manager

Celebrating their Día de los Muertos dinner in the James Beard House kitchen, left to right: chefs Jacob Rojas, Rogelio, Diego Galicia, Victoria Price (daughter of the actor Vincent Price), Victor Parra Gonzalez, and Rico Torres

(salmon roe), and pickled onions; and Rogelio’s signature caviar toasts paired with Casa Noble tequilas. These were followed by a multicourse meal served family style, which included Rogelio’s tinga de conejo with calabazas (shredded rabbit with pumpkin); beef cheek barbacoa with aged chilmole, hibiscus-pickled onions, chirivias (parsnips), and confit potatoes; and Mexican street corn with Eden Corn semifreddo, Cotija snow, and tonka bean-infused faux mayonnaise.

For his part, Rogelio was as excited as on his first visit. “All of the chefs had Mexican heritage but a completely different perspective on Mexican cuisine,” he said. “It was an honor to cook with them and truly a memorable experience.”

Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

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EXPLORING THE ROOTS OF THE RELATIONSHIP BETWEEN OPEN HANDS FARM AND BON APPÉTIT In 2014, to celebrate the 15th anniversary of the Farm to Fork program, Bon Appétit held a grant contest that resulted in 10 Farm to Fork vendors around the country receiving $5,000 to grow their business. Open Hands was one of the Midwest recipients; they even made Bravo’s front cover! Their goal was to build a root cellar, something that may sound old fashioned, but is hard to do without in Minnesota, where winters are long and the growing season short.

That cellar is now a reality, and it looks more like the inside of a modern warehouse than a rustic cave-like room, with a high ceiling and concrete floor. It’s technically impressive, storing close to 100,000 pounds of root vegetables between 33º and 34ºF at 98 percent humidity all winter long — the perfect environment for keeping carrots, beets, parsnips, and watermelon radishes crisp.

A field of beets at Open Hands that will be stored and sold to Bon Appétit and other wholesale accounts all winter long

PAST THE CITY LIMITS of Northfield, MN, the sky stretches out and the roads begin to yawn this way and that over slight hills. It’s here, just over three miles from the colleges of Carleton and St. Olaf, that Erin Johnson and Ben Doherty own and operate Open Hands Farm, a long-time Farm to Fork vendor and a cornerstone of Northfield’s farming community.

Erin and Ben welcomed a group of Bon Appétit team members and Carleton College students to the farm and shared their story, one that is deeply entwined with Bon Appétit’s.

Like many young farmers, Erin and Ben didn’t grow up on the land, instead getting interested in agriculture through their work in restaurants. They met while apprenticing at the same farm, and together had 12 years of farming experience between them before starting Open Hands. That accrued wisdom lent itself to a farm that expanded judiciously, row by row and little by little over time from four acres in 2005 to 14 acres now. Their connection with Bon Appétit through the Farm to Fork program has been one of the things that has remained constant since the early days. The relationship is symbiotic. With Bon Appétit chefs at Carleton and St. Olaf so close by, Ben or Erin can easily hop in the truck and deliver a smattering of the 270 varieties of certified organic produce they grow every year to the chefs, who in turn whip up small-batch, from-scratch meals for students.

While the grant was a small portion of the amount needed to get the root cellar up and running, Ben considers it an important symbol of his farm’s tie to Bon Appétit. Open Hands needed the root cellar to fill the consistent wholesale orders that Bon Appétit chefs place every week. As important as these orders are, to Ben the relationships he’s formed over the years with the local teams are even more important: They’ve shaped the farm’s growth and increased its efficiency.

“Bon Appétit taught us how to do wholesale,” Ben says, and he isn’t kidding. Last winter, Bon Appétit chefs — with help from the Minneapolis and St. Paul Public School systems — together bought 60,000 pounds of Open Hands carrots.

This wholesale model complements the farm’s other focus, its community supported agriculture (CSA) program. The CSA has 180 members who buy shares at the beginning of the season in exchange for weekly boxes of produce. The members are encouraged to get out into the fields to pick their own fruits and vegetables and explore Open Hands’ harmonious farming system that promotes habitat and ecological health.

For some members of the Open Hands community, the lifestyle and labor of farming is a tie to a home that’s a continent away.

Two women, part of the Somali refugee population in Minnesota, now work alongside Erin, Ben, and their crew, adding to a farm that only seems to know how to add, and never subtract — a community of which Bon Appétit is an integral part.

Submitted by Peter Todaro, Fellow

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Ben shows off his carrot harvester to Fellow Peter Todaro

Farmers Erin and Ben Doherty made the cover of Bravo in 2014, for winning one of our Farm to Fork Anniversary grants

Ben with his barrel washer, an efficient way to clean thousands of pounds of carrots a day

Pollinator habitat, intentionally planted at Open Hands Farm

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ADOBE SPOTLIGHTS VIBRANT CULINARY TRADITIONS FOR HISPANIC HERITAGE MONTH

Colombian arepas at Palettes in San Jose, CA

IN CELEBRATION OF National Hispanic Heritage Month, Adobe’s North American cafés (Palettes, temPLATES, and Layers in San Jose, CA; Landmark 193 in San Francisco; Adobe Café in Lehi, UT; and Watermark Café in Seattle) offered menu specials to honor the vibrant culinary traditions of several countries with historical links to Spain.

Held in partnership with the Hispanic/LatinX at Adobe (HOLA) employee network, the kick-off featured themed snacks such as chicken ropa vieja taquitos with tomatillo, avocado, and lime salsa, and a plantain and tortilla chip salsa station, as well as traditional dancing. More than 700 guests attended!

Additional dishes highlighting the culinary traditions of Peru, Venezuela, Argentina, and Colombia were offered throughout the month. Each of the cafés displayed educational menu signage about the four featured countries so Adobe employees could further appreciate the depth of these cuisines.

“This was a task that I took to heart,” explained Chef de Cuisine John Carlson of Palettes Café. “I wanted to challenge myself and my team to put a modern spin on local, traditional foods. As one of my sous chefs put it, ‘We’re taking traditional flavors and renewing them in a bold new way.’” Among the highlighted recipes were Colombian arepas de huevo (corn cakes stuffed with egg) with Colombian salsa and a sweet Argentine rogel torta (a pastry

Peruvian chupe de camarones y calamares with creamy pepper broth, couscous, and sous vide egg at Adobe Café in Lehi, UT

with layers of dulce de leche, topped with meringue) served at Palettes; Peruvian chupe de camarones y calamares (seafood with creamy pepper broth, couscous, and sous vide egg) served at the Adobe Café; pollo en coco (chicken in coconut milk) and Venezuelan guasacaca (avocado-herb sauce) with steamed white rice and potato salad at Landmark 193; and Venezuelan empanadas served at Watermark Café.

The program was designed to shed light on the unique culinary traditions of some Hispanic countries that are less widely known to the American palate. “In California, we tend to focus on Mexican food, which is delicious, but we forget about the variety of Latin American cuisine,” said Adobe’s Global Workplace Solutions Program Coordinator Socorro Anaya. “The amount of thought and effort put into [showcasing] each individual country helped not only educate employees about the different countries, but also allowed them to immerse themselves in these cultures each week.

Thank you, Bon Appétit!”

Submitted by Kristina Echols, Marketing Coordinator

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ROGER WILLIAMS INTRODUCES NEW TAQUERIA

Venezuelan empanadas at Watermark Café in Seattle

A colorful ear of street corn

BRISTOL, RI, IS A bit far from the Mexican border, but Mexican food is every bit as popular there — and now Roger Williams University students can enjoy it without having to leave campus.

At the start of the fall semester, the Bon Appétit team transformed the former Bistro Café at the School of Law into a Mexican taqueria with some modern twists. The reconceived venue features vibrant, wholesome options such as quinoa bowls with house-made guacamole, spiced pork tacos in locally made corn tortillas, piled-high tostadas, street corn, and fried plantains. In addition to the menu revamp, the decor was also refreshed with new countertops, bright red accents, and digital signage.

Guests appreciate the variety and ability to customize their meals.

Those who need options made without gluten-containing ingredients can build a grain bowl with ease, and finding vegan choices is a breeze, while guests with indulgent cravings can splurge by loading up on Cotija cheese and cilantro crema. This campus gem has quickly won passionate fans and become the go-to lunch spot for faculty, staff, and students.

Submitted by Stephanie Keith, Controller/Marketing Manager

Argentine pastry at Palettes

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HILL COLLEGE HOUSE REOPENS AT UNIVERSITY OF PENNSYLVANIA

University of Pennsylvania’s newly revamped Hill College House

The reopening drew a festive crowd

THE BON APPÉTIT TEAM and returning students at the University of Pennsylvania in Philadelphia were very excited to be walking into a gleaming new state-of-the-art Hill College House facility.

Part of the overhaul included an expansion of the dining facilities by 50 percent; the introduction of nine new stations, including smoothie, vegetarian and vegan, and bakery sections; a smoker and rotisserie; as well as pasta, pizza, grill, fish, and breakfast options.

Designed by renowned Finnish-American architect Eero Saarinen and built in 1960, Hill College House underwent a 15-month, $80 million LEED Gold–targeted renovation under the guidance of Mills + Schnoering Architects. Three different units — Business Services, College Houses, and Facilities and Real Estate Services (FRES) — collaborated on the renovation, with input from Bon Appétit.

New furniture and finishes were designed to echo the building’s midcentury modern style and reinterpret Saarinen’s bold color palette and furnishings. The improved seating includes booths with electrical outlets, while a complete commissary kitchen in the basement improves production capabilities. Air conditioning, perimeter wall insulation, a new roof, and the restoration of two outdoor courtyards are among the additional benefits of the remodeled space.

To commemorate the new and improved facilities, Vice President of Business Services Marie Witt, Executive Director of Business Services Doug Berger, Director of Business Services Pam Lampitt, and the Bon Appétit team served an opening party menu featuring antipasto platters; a crostini bar; a vegetarian display of grilled vegetables and spreads; and an heirloom tomato, fresh mozzarella, basil salt, and balsamic aspic. For dessert, miniature coconut-milk vanilla-bean panna cotta, balsamic strawberries, and shortbread cookies with the Hill House logo delighted the guests.

A Hollywood Hill theme tied the event together and made all in attendance feel like stars!

Submitted by Beth Bayrd, Marketing Manager

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OPENING NVIDIA SELECTS BON APPÉTIT TO FUEL CUTTING-EDGE WORKFORCE

Nvidia’s Endeavor Café

NVIDIA HAS ITS FINGERS in all the cool technology pies: gaming, cryptocurrency, professional visualization, data centers, auto, and artificial intelligence. So it makes sense that its headquarters building looks like a glowing spaceship on sleepy San Tomas Expressway in Santa Clara, CA, and its Endeavor Café would be a showstopping state-of-the-art space. The café’s sleek, futuristic all-white aesthetic allows the food of talented Executive Chef Kristela Mendoza to shine.

On opening day this winter, as the Bon Appétit team bustled around in preparation, eager Nvidians gathered outside the café, with guests already choosing their dishes from the café’s large digital displays above the stations. The choices are abundant in this café, with tantalizing, authentic Indian and Asian stations, tossed-to-order fresh pasta, and pan–Latin American offerings attracting throngs of guests. To appeal to Nvidia’s large vegetarian and vegan population, this café is the first in Northern California to have an all-vegetarian salad and soup bar as well as a separate composed-salad and protein counterpart.

Submitted by Janine Beydoun, Regional Marketing Manager

The Nvidia opening team Coconut-milk vanilla-bean panna cotta with balsamic strawberries

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CITRIX SHARES AUTHENTIC NIGERIAN CUISINE TO SUPPORT AND PROMOTE the diversity and inclusion initiatives at Citrix in Raleigh, NC, Executive Chef/General Manager Joseph Dowe and his team at Dillon’s Café enjoy featuring cuisine from a different country each month. The Comfort station first offers a selection of savory dishes, and then an authentic sweet treat from the same country is offered on Diversity Snack Wednesday the following week.

To feature Nigeria, Joseph planned an ambitious menu in close collaboration with Pizza Oven Station Cook Solomon Olaniyan, who is Nigerian and who helped ensure the authenticity of each dish on the expansive menu of four entrées, four sides, and a sampler platter.

Nigerian cuisine is referred to as a “swallowable” meal, meaning ingredients simmer together in a flavorful liquid base for so long they don’t require much chewing. Joseph and Solomon’s Nigerianstyle chicken stew featured tomatoes, bell peppers, habanero chilis, onions, herbs, and spices. The ingredients were ground (to release liquid) and then reduced (to intensify flavor). Working with Solomon, Joseph demonstrated how to use a stew of okra, called obe ila, as a base with layers of other “soups” placed on top.

Buka beef in a fried pepper stew featured a base of ground tomatoes, peppers, onions, and Scotch bonnet peppers (collectively called obe ata) cooked in oil, then layered with cooked meats, dried crayfish, and additional vegetables. Peeled hard-boiled eggs are added last to simmer in the flavorful liquid. Solomon and Joseph also prepared a beef stew with plantains plus local okra flavored with toasted mustard seed, cumin, and coriander.

Side dishes included jollof rice with tomatoes; lentils; dun dun (yam fries); and asaro porridge (yams mashed with seafood, pepper, chopped onion, and stock). Digital signage promoting the menu was displayed in all five break rooms and in the café for two weeks before the specials ran. Solomon’s winning personality and close ties to the food helped drum up interest among guests who might have been on the fence. Some needed no encouragement, though: One Citrix employee from Nigeria stopped in his tracks to call home and tell his family what he was eating for lunch!

The special menu proved to be a huge success, and raked in 30 percent of the menu sales for the day. When Diversity Snack Wednesday rolled around the following week, the team offered

Pizza Oven Station Cook Solomon Olaniyan proudly presents his Nigerian tasting platter

a Nigerian-style puff-puff, a traditional African snack similar to a donut hole. As the Pinktober Breast Cancer Awareness Month initiative was also happening, the team rolled the puff-puffs in pink powdered sugar.

Many of the Bon Appétit cooks at Citrix are familiar with Latin American preparations that use similar ingredients, so they enjoyed tasting the dishes — the jollof rice in particular, which is served on the wetter side — and learning about Nigerian-specific treatments of these foods. And Solomon was excited to introduce his colleagues to the cuisine with which he was so familiar, but that they were experiencing for the first time.

Submitted by Bill Allen, Catering Director

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MACALESTER’S MULCH GARDEN GETS REBORN

Freshly picked sour gherkins

A CAMPUS GARDEN CAN be a beautiful place to visit in fall. The harvest means wading through tall, spindly tomato bushes, combing through sour gherkin vines, and avoiding stepping on butternut squashes lying beneath a sea of deep green cucurbit leaves. This was the experience that members of the newly re-formed Macalester Urban Land and Community Health club (MULCH) had this fall as they harvested produce for Macalester College’s Café Mac. Bon Appétit Fellow Peter Todaro, who’s working on expanding Bon Appétit’s Campus Farmers Network, was excited to join them and learn more about MULCH.

years of reduced involvement, MULCH has leaned on Macalester’s Sustainability Office, which provides funding for an intern who tends to the garden every summer, maintaining continuity and ensuring that gardening expertise is passed down from generation to generation as novice student agriculturists begin to get their hands dirty.

This year saw a new group of students, brimming with enthusiasm about sustainable agriculture, take up the joys and challenges that come with it.

Having existed in various manifestations for more than two decades, MULCH is an institution of sustainability on campus.

In its current form, it’s a small fenced-off plot nestled between two special interest language houses for students. Inside, raised beds dot the garden, interrupted only by a pathway covered in wood chips to suppress weeds. A chicken coop (currently unoccupied) stands on one end of the fence, a tidy shed for tools on the other.

Unaccustomed to the feral-looking plants that popped out of trellises and raised beds around them, the students waded through the vegetation that had grown up during a brief lull between when the summer intern finished her work and their reignition of MULCH began. Plant identification came first: butternut squash, heirloom tomatoes, sour gherkins, oregano...and is that a bolted head of lettuce or a weed? Then questions of marketability: What is there enough of to sell to Café Mac? Will they take only five bunches of kale? What to do with the mountain of mint that’s taken over some of the garden?

Like many campus farms, MULCH has waxed and waned over the years, depending on the level of student interest. During

It’s right here that the Bon Appétit culinary team’s flexibility in sourcing local ingredients and innovative menu writing leads to

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Macalester students harvesting sour gherkins from the MULCH garden plot for use at Café Mac

important partnerships with campus farms and gardens around the country, especially very small ones like MULCH. Café Mac Executive Chef Doug Tigges and General Manager Chuck Parsons bought everything the MULCH students could bring them, and the way they used the ingredients points to a method teams everywhere can leverage to tell the story of the great work campus farmers and gardeners do. The kale, for instance, was used as a specialty ingredient in the smoothie station, a way to make the small amount of greens go far and simultaneously get MULCH’s name up on the menu, increasing awareness of the garden among the student body.

Doug and Chuck also pledged to buy the endless mint for use as a hyperlocal agua fresca flavorer and garnish at Café Mac’s renowned curry bar.

Knowing that the Café Mac team will be there to support them and help spread the story of their work, the MULCH students hope to expand to a second plot next year.

Submitted by Peter Todaro, Fellow

ST. OLAF WELCOMES NORTHFIELD WORKS FOURSOME TO THE TEAM BON APPÉTITERS LOVE the chance to add productive new members to their team while also helping strengthen the community in which they operate. That’s why when representatives from Northfield Works, the job partnership program of the Community Action Center in Northfield, MN, reached out to General Manager Traci Quinnell at nearby St. Olaf College, she was excited to meet with them — and a great partnership was born.

Northfield Works’ mission is “to end poverty one job at a time by providing job training and placement for low-income, underemployed, and unemployed people.”

They do so by providing classes — twice a week for those needing English as a Second Language instruction — and the individuals must show progress to continue with Northfield Works. They require a one-year

commitment from all participants, and teach them that in order to get into the workforce, they need to not only be willing to work, but also willing to stay with a job for some time as well.

make sure the three are ready for the rush.

Northfield Works is also offering their English class on-site at St. Olaf to make it easier for the three to attend around their shift schedule.

St. Olaf currently has four Northfield Works participants on its staff. “They are all hard workers and willing to do anything, very smart,” says Traci. “The biggest challenge has been the language barrier.” Three are Vietnamese immigrants, so Traci and Executive Chef Matthew Fogarty asked Northfield Works to help them arrange for a Vietnamese interpreter for a meeting with the entire team and to provide tools including Vietnamese translations on the safety signs and flash cards for coworkers to use if they need a quick reference. They post their daily rush times in Vietnamese to help organize the batch cooking and

“We appreciate so much the support you and Bon Appétit have offered our clients,” said Adele Porter, team lead for Northfield Works. “Your partnership has been integral, and we look forward to our future work together.”

Northfield Works Volunteer and Partner Employer Liaison Bill Nelson, Dakota Prairie ABE Coordinator Dr. Tracie Kreighbaum, three Northfield Works participants, General Manager Traci Quinnell, another participant, and ESL Instructor Patty Ross

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The St. Olaf team has been glad for the opportunity to gain better, more knowledgeable employees and help Northfield community members join the workforce with new skills that they will hopefully take with them the rest of their lives.

Submitted by Traci Quinnell, General Manager

San Francisco YMCA kids visit the University of San Francisco’s community garden

HEALTHY KIDS CLASS CONTINUES TO PLANT SEEDS ALL OVER AMERICA This fall, the Healthy Kids in the Bon Appétit Kitchen roadshow has made stops in California, Oregon, Michigan, Indiana, Ohio, and Massachusetts. Bon Appétit teams have put hundreds of kids to work preparing garden tacos, apple hand pies, hummus with vegetable sticks, smoothie popsicles, and more — even inspiring some of the participants to think about a career as a chef. “Graeme was chattering all evening about how much fun he had, what he learned and tasted, and how he wants to learn more about ‘cheffing,’” the mother of a Wabash College Healthy Kids participant shared.

The program opens their eyes to many opportunities. The Healthy Kids program invites children from the community into businesses and onto university campuses, thereby increasing their exposure to higher education and empowering them to view college as a path open to them. This is a program outcome that Manager of Food Education for Children Hannah Schmunk didn’t foresee, but has welcomed.

And so, as the fifth graders from Harrington Elementary School arrived at Albion College’s café in Albion, MI, Hannah introduced Executive Chef Ken Dixon as one of the people responsible for cooking breakfast, lunch, and dinner for the students. “Maybe you’ll attend college here and Chef Ken will cook for you, too!” she said, to smiles. As the group said their goodbyes, students asked, “Can we come back tomorrow?” and “Chef Ken, can we come work for you?” Ken smiled and stressed that, right now, they should focus on their education — “so keep working hard in school.”

Meanwhile, during a Healthy Kids class at University of Portland in Portland, OR, Boys & Girls Club kids had the chance to ask Café Chef Teyah Reynolds questions about her career as a chef.

Discovering a podium in the room, the kids took turns standing at it to ask their questions and share why they’re excited to go to college or cooking school someday.

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Continued on following pages

There’s still lots of outside time, too. The Bon Appétit team at the University of San Francisco invited YMCA after-schoolers from a nearby clubhouse to a Healthy Kids class in their campus community garden. “Wow, the college students have a garden?” asked one of the participants as they arrived. They soon discovered raspberries, corn, celery, kale, squash, tomatoes, strawberries, limes, and cucumbers growing. They then bravely suited up in fullbody protective gear to open up the university’s hives to get up close and personal with the bees responsible for pollinating the garden’s food.

Every Healthy Kids participant has a different takeaway from the program. A parent of a child attending a Healthy Kids class at Oracle - Redwood Shores shared, “My daughter loved it and was all inspired to start baking on her own and do her own experiments in the kitchen!”

These locations welcomed their first (or second or third) Healthy Kids in the Bon Appétit Kitchen class during the October–December period:

...AT MASSACHUSETTS INSTITUTE OF TECHNOLOGY, CAMBRIDGE, MA: Following step-by-step instructions from Chef de Cuisine Perry Marrocco, children of MIT graduate students learned to make apple and pear hand pies and “rainbow salad on a stick” with a from-scratch blueberry vinaigrette

Adobe - San Jose Albion College Case Western Reserve University DePauw University Massachusetts Institute of Technology Oracle - Redwood Shores Plantronics The Presidio Rose-Hulman Institute University of Portland University of San Francisco Wabash College

...AT UNIVERSITY OF SAN FRANCISCO: Courageous kids from a local YMCA chapter suited up in protective gear to explore the beehives in USF’s community garden

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...AT DEPAUW UNIVERSITY, GREENCASTLE, IN: Faculty children taste-tested fruits and vegetables at DePauw’s second Healthy Kids class

...AT ORACLE, REDWOOD SHORES, CA: Culinary Director Tim Hilt and his team hosted a cooking and planting class for kids of Oracle employees

...AT ROSE-HULMAN INSTITUTE OF TECHNOLOGY, TERRE HAUTE, IN: Children of RHIT faculty and staff abandoned their workstations to gather tightly around Sous Chef Sean Ryan, wanting to be as close to the action as possible

...AT ALBION COLLEGE, ALBION, MI: Executive Chef Ken Dixon shares his culinary knowledge with fifth graders from a nearby elementary school

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FROM MICHAEL

RECOGNITION MATTERS “Our people are the backbone and heart of our business. We want each member of our teams to feel valued.”

A

couple of months ago I went to Orlando for the “Night of Stars” Awards ceremony, as I have done for the past 15 years or so. And as usual, when I saw our people’s faces as they walked the red carpet all dressed up, the pretend paparazzi screaming and asking for selfies, I couldn’t help smiling to myself. It’s just such a fun night. Bon Appétit has a lot of great people, around 18,000 of them to be exact, so to be put on stage as a leader and a role model for others is a really big deal.

But I hope Be-A-Star is just the tip of the iceberg that is employee recognition at our company. As much as we think of Bon Appétit as a family, we’re a business too. People don’t work for just a paycheck. They need to feel like their hard work matters. They need to feel like their supervisors really see them and appreciate what they do. We should be praising those employees who consistently go above and beyond, who embody the can-do attitude, attention to detail, and work ethic we know inspire others to work their best, too.

Back in the early days of Bon Appétit, when Bravo was just a stapled mimeographed copy and we were so small that we could actually include births and wedding announcements in it, we used to run some funny recognition programs. Senior Vice President Cary Wheeland had his Ovarb (Bravo backwards) awards to honor outstanding employees in his region, and we’ve

done various corporate programs through the years to honor our folks.

And many regions, even some districts, have their own awards programs. That’s wonderful. I think each account could have some sort of recognition program in place, ideally one where anyone can nominate an outstanding employee. Our people are the backbone and heart of our business. We want each member of our teams to feel valued. This isn’t about just swapping out the “Employee of the Month” photo. It’s about really paying attention to our staffs, understanding clearly how they work together and what motivates them, and figuring out a way to reward them for setting a high bar for themselves.

Recognition, both formal and informal, is a key part of mentoring. And you’ve all heard me say a thousand times that mentoring is one of the foundations of Bon Appétit.

We’re a unique culture; we prefer to hire from within, to grow our bench. We can’t do that without mentoring.

When we see something set up incorrectly in a café, or someone being careless in the kitchen, let’s use those as teaching moments. Rather than feeling like a criticism, it’s caring to show someone the right way. We want to coach our folks. This is a huge part of mentoring. And when someone notices that you’ve worked extra hard on something — or that you’re so organized that your station is always spotless, and the

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line is moving fast even in the middle of rush — then takes the time to praise you…well, that feels like a million bucks.

So yes, winning a Be-A-Star award is wonderful, and important. But it’s the thousands of moments of daily recognition that make our company strong.

University of San Francisco Catering Director and Be-A-Star winner Dannie Stanton and Senior Director of Payroll Operations Jee DeLeon (who helped coordinate Bon Appétit’s Be-A-Star awards) with President Michael Bauccio in Orlando

The Medtronic team in Fridley, MN, celebrates regional Be-AStar award winner Cook Faustina Otoo. Faustina is a 19-year veteran of Bon Appétit whose “ability to maintain a positive attitude in the face of all adversity really helps the team stay on track,” wrote Café Manager David Ceafsky.

Be-A-Star Awards attendees, left to right: Senior Director of Payroll Operations Jee DeLeon, Willamette University Kitchen Lead Eric Hilverda, CEO Fedele Bauccio, University of San Francisco Director of Catering Dannie Stanton, Google - Kirkland Regional Manager John Tietema, Presidio Director of Operations Stacy Peoples, Chief Administrative Officer Liz Baldwin, Citrix Sous Chef Mary Seligman, Best Buy General Manager Susan Davis, St. Mary’s College of Maryland General Manager David Sansotta, Concordia University Cashier Aracely Alfaro, Seattle University General Manager Jay Payne, and President Michael Bauccio

IT’S SHOWTIME ON THE SILVER SCREEN: BON APPÉTIT’S 2017 BE-A-STAR WINNERS Once again the stars were out in full force for the 2017 Compass Night of Stars at the Hard Rock Hotel in Orlando, FL. The annual Be-A-Star gala hosted by Compass Group, Bon Appétit’s parent company, honors more than 100 of the best employees from all sectors across the U.S. and Canada. And while dozens of Bon Appétiters win regional awards, only a handful are chosen to attend the national awards ceremony in an all-expenses-paid trip.

Continued on following pages

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Winners were treated to two days of fun and pampering designed to honor the exceptional commitment they’ve made to Bon Appétit. The activities included a choice of a luxurious spa treatment or a visit to a theme park. And then it was time for the gala.

This year’s Be-A-Star theme was “It’s Showtime on the Silver Screen,” and there was plenty of Hollywood-level glamor to go around, with tuxedos and glittering gowns galore. As per tradition, winners entered via a red carpet packed with pseudo — but very persuasive! — paparazzi, snapping phone photos and begging for autographs. And then while everyone enjoyed a gala dinner, they got to walk across the stage and receive their awards from Fedele.

The group listed below was honored for excelling at Be-A-Star’s criteria, which focus on both personal values (openness, trust, and integrity; passion for quality; winning through teamwork; responsibility; and a can-do attitude) and guiding operational principles (safety, health, and environment first; delivering for clients and consumers; developing our people and valuing diversity; profitable growth; and constant focus on performance and efficiency).

C O N G R AT U L AT I O N S T O T H E 2 0 1 7 B E - A - S TA R W I N N E R S , W H O A R E LIGHTING UP THE BON APPÉTIT SKIES WITH THEIR SHINING EXAMPLES! COMPASS IN THE COMMUNITY SECTOR BRONZE AWARD BON APPÉTIT - PORTLAND TEAMS

REGIONAL ACCOUNTS OF THE YEAR SEATTLE UNIVERSITY, Jay Payne, General Manager ST. MARY’S COLLEGE OF MARYLAND, David Sansotta, General Manager

HOURLY WINNERS ARACELY ALFARO, Cashier, Concordia University ERIC HILVERDA, Kitchen Lead, Willamette University MARY SELIGMAN, Sous Chef, Citrix

SALARIED WINNERS SUSAN DAVIS, General Manager, Best Buy STACY PEOPLES, Director of Operations, The Presidio DANNIE STANTON, Director of Catering, University of San Francisco JOHN TIETEMA, Regional Manager, Google - Kirkland

BON APPÉTIT SECTOR FIVE-JEWEL DIVERSITY AND INCLUSION AWARD TASTE CAFÉ AT THE SEATTLE ART MUSEUM

COMPASS IN THE COMMUNITY SECTOR BRONZE AWARD M U LT I P L E B O N A P P É T I T T E A M S I N P O R T L A N D , O R

Bon Appétit at Google Café Manager Annie Weil (right) presents a donation check to West Women’s and Children’s Shelter Director Fay Schuler

The Bon Appétit in the Community Award recognizes associates and accounts who contribute to building stronger and healthier communities — something all of the company’s accounts already do through Farm to Fork and Locally Crafted purchasing, and through their food recovery partnerships. But this award is about really making a difference on multiple levels. And that’s exactly what the Bon Appétiters in Portland, OR — the teams at Google - Portland, University of Portland, Reed College, Lewis & Clark College, Cambia, Mentor Graphics, George Fox University, and Oregon Episcopal School — have done through their work for the West Women’s and Children’s Shelter, a safe space for women and children offering recovery, education, and job programs. Annie Weil, Google café manager and program coordinator, set up the relationship, and since then the Bon Appétiters have taken turns providing a monthly dinner for those at the shelter. They have all felt deeply honored to be able to give 50 women and children a delicious meal cooked with the best ingredients.

“The level of care that those involved have exhibited blows me away, from the preparation of ingredients to the smiles that accompany the food,” says Annie.

“Being part of this program has been incredible; I knew we would make change in the lives of those at the shelter, but I did not anticipate that we would benefit as well.”

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REGIONAL ACCOUNTS OF THE YEAR S E AT T L E U N I V E R S I T Y At Seattle University, one of Bon Appétit’s longstanding accounts of more than 25 years, General Manager Jay Payne and the entire Seattle University team won Be-A-Star accolades for their commitment to continuously maintaining and elevating the quality of the dining experience for students — the team has won repeat awards in the Princeton Review’s Top 20 list of college food service operations.

While Jay has been general manager at Seattle U for just over three years, his decades of experience as a chef, manager, and award-winning restaurant owner have further elevated the campuswide program. Jay and his team are passionate about Bon Appétit’s mission and how it intersects with Seattle University’s commitment to social justice. “Jay has been an extraordinary leader for Bon Appétit,” says Regional Manager Brian Wilbur. “He led our opening team at the Bill and Melinda Gates Foundation as executive chef, and then took on the leadership GM role at Seattle U. Jay is a leader on our Pacific Northwest sustainability endeavors and our quest for local flavor excellence. Jay is loved everywhere he goes.

Congrats to the entire excellent team at Seattle University.” — Nominated by Brian Wilbur, Regional Manager

CEO Fedele Bauccio congratulates General Manager Jay Payne

Some of the Seattle University Bon Appétit team

S T. M A RY ’ S C O L L E G E O F M A RY L A N D General Manager David Sansotta and the rest of the Bon Appétit team at St. Mary’s College of Maryland were selected as one of two regional Accounts of the Year. The St. Mary’s team adheres closely to Bon Appétit’s dozen-plus sustainability commitments, from Farm to Fork purchasing to Seafood Watch– approved seafood and more. Their safety record is excellent, showing they look out for each other daily.

Catering revenues showed a strong year-over-year increase. And most importantly, they received very high marks for customer satisfaction. “OK people, this is our 15th college tour and the food here is by far the best we’ve experienced,” wrote the parents of a prospective student on a comment card. “If you’re a student, enjoy. If you’re searching, look no more.”

David was chosen to receive the award on behalf of the team. A Bon Appétiter since 1997, he is an excellent leader, treats his team with respect and dignity, and has strong relationships with the St. Mary’s community, says District Manager Michael Corradino.

“He and his team take pride in pushing each other to maintain or exceed Bon Appétit’s high standards and deliver the best dining program they possibly can.”

— Nominated by Elaine Smart, Regional Vice President

General Manager David Sansotta

The St. Mary’s College of Maryland team on Eat Local Challenge Day

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HOURLY WINNER A R AC E LY A L FA R O , C A S H I E R , C O N C O R D I A U N I V E R S I T Y Cashier Aracely Alfaro is always willing to go the extra mile. As the full-time cashier at Concordia University in Irvine, CA, during the week she is really the face of the café and connects with guests in an unusually close way. All of the faculty and staff know her, and most of the students learn her name within the first few weeks after starting school. Seniors will come by the café the last week of classes to make sure they say good-bye to Aracely before they graduate; some even bring her cards and gifts. People submit comment cards saying how great Aracely is and how talking to her can make their day. She frequently goes out of her way to help guests. She’ll escort older guests through the lines, explain where to find things to new students, and tell visitors how to get places.

Aracely also comes to managers to let them know if something isn’t working or if someone has a concern or issue, so they can be sure to take care of it. She’s a real team player, willing to jump in and help out with other responsibilities, such as catering shifts or café prep, when needed. The Concordia team feels very lucky to have an employee who values the work Bon Appétit does, drives quality of product and guest experience, and connects with every guest who walks in the door to help elevate their dining experience.

— Nominated by Laura Hodge, General Manager

HOURLY WINNER E R I C H I LV E R DA , K I T C H E N L E A D , W I L L A M E T T E U N I V E R S I T Y Eric Hilverda started his career with Bon Appétit at Willamette University in 2014 as a line cook who happens to be vegan. He quickly became one of the strongest cooks and kitchen leads on campus. In 2015, Eric began running the Cat Cavern café, where he wrote thoughtful daily menus and cultivated solid student connections through his knowledge of food. By 2016, Eric was promoted to Goudy Café nighttime kitchen supervisor. Whether managing Goudy’s nightly all-you-care-to-eat program, heading up the account’s participation in the Imperfectly Delicious Produce program, or working with Farm to Fork vendors, Eric excels at creative problem solving.

He approaches his work with an unwavering positive attitude, commitment to excellence, and focus on safety. He provides an excellent example to others, especially when it comes to role-modeling safety management, and makes a point always to go the extra mile to help, correct, and advise others on how to work more safely. — Nominated by Marc Marelich, District Manager

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HOURLY WINNER M A RY S E L I G M A N , S O U S C H E F, C I T R I X Sous Chef Mary Seligman holds a “senior” position on the Bon Appétit team at Citrix in Raleigh, NC, not because of her length of service — which is relatively short — but because she already exemplifies every value and guiding principle held by Bon Appétit. She never fails to deliver on taste, presentation, execution, and hospitality. Her positive and upbeat approach to management, success in maintaining the standard of expectations she has learned, and contribution as a team player who encourages the success of others define her as a natural leader. As Compass QA Captain, Mary conducts various Quality Assurance initiatives, and her excellent organizational skills set her up for success.

Always willing to put in her all, Mary was quick to help contribute to the success of Executive Chef Toby Pace’s promotion for Black History Month, researching African-American chefs and how they were culinarily and socially influential, in order to provide great detail about the dishes served. Mary works the most demanding station in the café and has other duties and responsibilities in several areas — she’s been entrusted to develop her own menus and recipes along with those featured by the executive chef — yet she is never fazed or flustered,

regardless of the pressure and pace. She comes in in a good mood and leaves in a good mood. She works smart and quick, and she sets a very high standard to which her peers aspire. — Nominated by Bill Allen, Catering Director

SALARIED WINNER S U S A N DAV I S , G E N E R A L M A N AG E R , B E S T B U Y Susan Davis is a talented, tireless leader who loves creating her own employeerecognition and team-building programs, thinking up new revenue-driving ideas, and beating her safety target every year. “In short, under Susan’s leadership, Bon Appétit at Best Buy has become one of the most consistent top performers in our sector,” wrote District Manager Paul Adams. Her team has launched countless successful marketing sales drivers such as Malt Mondays, Twisted Tuesdays, Warm Cookie Wednesdays, and holiday celebrations including Cinco de Mayo, Fat Tuesday, and Halloween, while also making sure that company wellness programs and one-off events such as the Chili Cook-Off are done with care. With Executive Chef Christian Pieper, she also is very active in the Best Buy community, supporting groups including the Black Employee Network, the Best Buy Cycling Club, and many others. Her team also reaches out to the wider Minneapolis community, hosting Healthy Kids events, fundraising for Urban Ventures, launching a CSA program with a local farm, and providing support for an outdoor farmers’ market. In the most recent employee experience survey, her team had an overall satisfaction score of 90 percent — which helps explain her low turnover rates. “I’m fortunate to have Susan as one of my leaders in the region. She sets a great example for others and does awesome work on behalf of Bon Appétit,” Paul concluded. — Nominated by Paul Adams, District Manager

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SALARIED WINNER S TAC Y P E O P L E S , D I R E C T O R O F O P E R AT I O N S , T H E P R E S I D I O Under the leadership of Director of Operations Stacy Peoples, the three restaurants and the catering business at the Presidio of San Francisco have flourished.

In her 2.5 years, Stacy has been instrumental in leading her team to success, from growing Presidio Foods Catering revenue to increasing guest counts at The Commissary, Arguello, and Transit Café. “Stacy is passionate and driven,” said Bon Appétit CEO Fedele Bauccio. “She’s not afraid to roll up her sleeves and dive right in. She has done wonderful things uniting and leading the team at the Presidio.” A true team player, Stacy is a consensus builder who seamlessly serves the best interests of the client while taking care of customers with grace and ease. She leads by example, always with an eye toward innovation, to push her team towards greater success. “She is equally comfortable in meetings in the boardroom and working hands-on in the restaurants and catering,” says Regional Vice President Markus Hartmann. “She is an incredibly hard worker and truly deserves this award.” — Nominated by Markus Hartmann, Regional Vice President

SALARIED WINNER J O H N T I E T E M A , R E G I O N A L M A N AG E R , G O O G L E - K I R K L A N D John Tietema has only been with Bon Appétit a short time, but he’s made a big impact at Google in Kirkland, WA, and beyond. Under John’s leadership, the Pacific Northwest (PNW) Bon Appétit @ Google teams have built talent strength, alignment, and collaboration through engagement across all stakeholders. Google’s presence in the Pacific Northwest has been growing at a fast-paced clip, and the pressure to keep up the pace of innovation in the food service offerings has been intense. John has risen to the challenge at every occasion. The PNW team successfully opened three cafés, partnered with Bon Appétit’s Mobile Mavens to provide a food truck offering at the Seattle location, opened 12 new micro kitchens, and two coffee bars, and currently has nine new projects under development to support an anticipated 200% growth over the next 18 months. “John has been instrumental in building Bon Appétit capabilities to support current and future growth with Google,” says Alex Trejo, global director of services & operations, Americas. He’s also been able to streamline some of the business processes for all of Google’s vendor-partners in the Americas, not only Bon Appétit — something the client has greatly appreciated. — Nominated by Alex Trejo, Global Director of Services & Operations, Americas

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SALARIED WINNER DA N N I E S TA N T O N , D I R E C T O R O F C AT E R I N G , U N I V E R S I T Y O F S A N F R A N C I S C O Dannie Stanton has worked for Bon Appétit for a quarter-century now, but he still seems to be having fun. Responsible for overseeing between 15 to 30 events per day at Bon Appétit’s high-volume University of San Francisco account, he’s easygoing and quick with a smile, yet never loses track of the details. Dannie started as a busboy at Stanford University and was quickly promoted to cashier then supervisor within his first year. Then he was bitten by the catering bug. “Excellence — that’s what Dannie has been all about since our days together at Stanford, in every job he’s held,” says Resident District Manager Micah Cavolo. “His unwavering attention to detail, passion for Bon Appétit, and ability to connect with staff, peers, and clients have made him a true ambassador for the company.” Adds CEO Fedele Bauccio: “Clients love him because he’s always got a smile on his face. He’s not afraid to dress up and look the part at the front of the house — his suits are amazing! — but he’s also not afraid to take the garbage out. He literally does it all.”

At USF, Dannie is a great mentor to his staff, attempting to distill some of his own passion for what Bon Appétit does into each new hire. His mantra is “What it is…is what we make it,” and according to Micah, it’s one that inspires everyone at USF to rise to any challenge.

— Nominated by Micah Cavolo, Resident District Manager

BON APPÉTIT SECTOR FIVE-JEWEL INCLUSION EXCELLENCE AWARD TA S T E C A F É AT T H E S E AT T L E A R T M U S E U M This year’s award, Ignite Inclusion, asked applicants to highlight an inclusion best practice they’ve implemented in the workplace and the positive impact it has had on the internal team and customer or client relationships — with a twist: the submissions had to be in video format. The Bon Appétit TASTE Café team at the Seattle Art Museum held a fun and unique team-building event around the themes of diversity and inclusion, which they compiled into a video slideshow and set to music by Cashier/Server David Ramirez.

For the event, they began by watching a video about the importance of encouraging diversity and inclusiveness in the workplace, and discussed what made each of them different and what made them feel included. Then they decorated house-baked unicorn cookies — because each one of them is as unique and special as that mythical beast — and made collages of what they felt set them apart. Everyone got to know each other a little better thanks to this process, and General Manager Kristin White was proud that they felt safe and included enough to share their personal details.

Café Cook Alexa Thomas with her unicorn cookie

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REFLECTIONS

WHY I AM A BELIEVER IN BE-A-STAR

Citrix Sous Chef and Be-A-Star winner Mary Seligman with her mentors, Catering Director Bill Allen, Executive Chef Toby Pace, and General Manager Joseph Dowe

S

ous Chef Mary Seligman’s incredible growth after just a few years with Bon Appétit at Citrix inspired General Manager Joseph Dowe, Catering Manager Bill Allen, and me to nominate her for consideration as a Be-A-Star outstanding employee (see page 29). Others clearly agreed with us, so much so that Mary was recently named one of Bon Appétit’s national stars. She got to celebrate this honor at Compass’s Night of Stars ceremony in Orlando.

The Be-A-Star program is important for our associates. It allows us to recognize our outstanding performers, yes, but it also encourages our whole team to get more deeply involved in daily operations.

By emphasizing our core values in different phases throughout the year, Be-A-Star allows associates to see how they can impact our business in positive ways. Whether a project is emphasizing the importance of Bon Appétit’s safety culture or encouraging us to become more involved in our community, it shows that they are an integral part of our success.

Back when I was an entry level associate, I won a Be-A-Star recipe contest. Now as a manager, I still reflect on the time I spent developing, writing, costing, and executing that dish. While I have always

taken great pride in serving the food that I prepare for our guests, I can still feel how that pride was amplified as I plated every order on the day when I submitted it. When my managers presented me with the award a few months later, I noticed not only how proud I felt, but how other members of my team seemed to share in that pride. We had all won. When we announced that Mary had been recognized as one of Bon Appétit’s employees of the year, our whole team shared in her victory. I continue to see the positive results that have come from our associates knowing that we take the time to teach them and recognize them for continuing to push our business to the next level.

Although the dream of employing an entire staff who are “all in” may seem utopian, these programs that recognize, teach, and train our associates help us move closer to realizing such a dream.

I am a believer in Be-A-Star. I am a believer in showing our associates recognition and in giving them the support that they need to succeed. I am a believer in our Mary and in all of the Marys in our Bon Appétit family.

Submitted by Toby Pace, Executive Chef

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ENSURING SUCCESS FOR STUDENT EMPLOYEES AT OBERLIN COLLEGE WITH MORE THAN 400 student shifts spread daily across three dining halls, two coffee carts, a C-Store, and the on-campus bakery, hiring great students effectively is a big job. Add a challenging labor market to the mix and the task becomes even more complex. But at Oberlin College in Oberlin, OH, the Bon Appétit team is committed to ensuring Campus Dining Services (CDS) student workers are successful in many ways.

Student Job Coordinator Kathy Mueller makes it her mission to ensure that the students understand what role they play in the operation of the dining hall. Her recruitment efforts throughout the college have ignited new curiosity about CDS positions. CDS bulletin boards now advertise employment opportunities, benefits to working with CDS, and a newly created Student Spotlight that recognizes top student workers. “Many of our students are working for the first time and need guidance and support,” says Kathy.

“Our team works well to address issues when they are struggling in their assigned roles. We can often find a workable approach that still meets the needs of their assigned position.”

Oberlin’s Bon Appétit managers recognize student success as well.

They’ve developed a student recognition program that allows a student’s peers and managers to recognize strong customer service, mentoring, work ethic, and leadership. It’s working! In one month alone, 32 CDS Student Employee Recognition cards were submitted.

Given all the academic pressures student workers are under, retaining them can be hard. This open line of communication has contributed to a lower turnover rate. Managers work with the students to ensure they are balancing their work and academics.

Encouraging students to work two or more shifts a week can help them feel more engaged in their own college experience, and studies have shown that working 10 to 15 hours per week actually tends to increase GPAs.

Bon Appétit Student Job Coordinator Kathy Mueller with Imani Cook-Gist ’18

The entire Bon Appétit staff plays an important role in determining the success of CDS’s student workers. Coordinating and planning is one part, but engaging the students and motivating them is another. By concentrating on these aspects at Oberlin, Bon Appétit managers help their student workers develop habits that will set them up for long-term career success after graduation.

Submitted by Wayne Wood, General Manager

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PITZER VIES FOR SWIPE SUPERIORITY WITH ROUTE 66 PROMOTION

The Pitzer team gets into the Route 66 spirit behind their impressive display

ONE OF THE MOST highly anticipated traditions at Pitzer College in Claremont, CA, is the Annual 5C Turf Dinner. Each September, a few weeks after the school year starts, all five undergraduate Claremont Colleges (aka the 5Cs) participate in an outdoor dinner at a rotating host campus.

Students may attend whether or not they have a meal plan, giving them a chance to sample the food styles of five dining operations at once. They relish this open invitation to eat without having to swipe (or sneak!) in.

The team decked the tables in black and white, reminiscent of a checkered racing flag, and included Route 66 highway signs made of tin, bottled sodas in wooden caddies, and jars full of penny candies such as Bazooka gum, Bottle Caps, and Lemonheads to lend a nostalgic Americana look.

Under the leadership of Executive Chef Marcos Rios and Sous Chef Juan Ramos, the team devised a menu featuring something The Pitzer team’s custom-designed themed T-shirts from landmark diners in every state that Route 66 traverses. Guest favorites that day included barbecued beef brisket with “Texas caviar,” Parthenon vegetarian moussaka, The Turf Dinner, hosted this year by Claremont McKenna College, Middle Path Café gumbo, Monte Carlo Café chiles rellenos, and is also a great opportunity for Bon Appétiters to showcase their Claremont Inn’s pumpkin bread. The surprising highlight: The warm creativity while enjoying an air of friendly competition. (In a sense, donut holes that Director of Operations Vania Hernandez handed dining programs “compete” throughout the year for swipes, as 5C out to some of the estimated 1,000 guests waiting in line, an idea students’ meal plans are reciprocal.) inspired by Lou Mitchell’s Restaurant in Chicago.

The colleges are located close to Route 66, so Pitzer’s Bon Appétit team thought it would be fun to take advantage of the off-theshelf Route 66 promotion. To build camaraderie, they purchased T-shirts featuring a commemorative, retro-looking Route 66 logo designed by Pitzer’s communications team. They also doled out Route 66 buttons as guest souvenirs.

Throughout the two-hour event, guests noshed on great-tasting food served up by a great-looking team. With no leftovers to bring back to campus and plenty of buzz for several days about how “Pitzer went all out!” at this year’s Turf Dinner, the Pitzer team enjoyed the promotion’s rousing success.

Submitted by Cindy Bennington, General Manager

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TASTE CHEF SHARES HER “FAVORITE THINGS” AT SEATTLE ART MUSEUM

Josie explains why she loves the light and dark contrast of “Puget Sound on the Pacific Coast” to tour guests

TASTE CAFÉ AT THE Seattle Art Museum (SAM) is known for local food surrounded by world-class art — and those two worlds collided when TASTE Executive Chef Josie Urbick hosted one of SAM’s My Favorite Things gallery tours.

Visual artists, dancers, curators, critics, and other tastemakers are invited by SAM to select their favorite works of art in SAM’s galleries, then host a 30-minute tour and discussion about those pieces. This regular series is free to the public. For Josie and the TASTE team, it was an opportunity to combine art and cuisine by incorporating bites that celebrated Josie’s favorite ingredients.

First, Josie walked guests through the galleries to visit some of her favorite paintings, including artist Albert Bierstadt’s “Puget Sound on the Pacific Coast,” explaining that she felt drawn to the painting’s contrasts of light and dark because it reminds her of a view from Anacortes, WA.

After the tour, guests enjoyed Beecher’s smoked cheddar tartlets with bacon and apple chutney

After the tour, guests were invited to join Josie for a small reception in TASTE Café, where they nibbled on tastes of the Pacific Northwest including Beecher’s Smoked Flagship cheddar tartlets with bacon and apple chutney, and wild mushroom bruschetta with leek confit and herbed ricotta. Josie explained that just as some of her favorite paintings are reminiscent of meaningful local scenes in her life, so too do the local ingredients she loves — like the wild mushrooms — create the flavors of the area.

Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

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ORACLE’S NEW WORKSHOP SERIES WINE & DESIGN HELPS BUDDING ARTISTS BLOOM

Petals+Pinot attendees present their stunning floral arrangements

A custom logo helps brand the series

A GOOD WORKPLACE enrichment program allows employees to express their creativity while enjoying stress-free time with colleagues. At Oracle’s headquarters and two other Oracle locations in Northern California, a new Wine & Design workshop series provides a casual atmosphere for budding artists to learn from local experts as they sip cocktails and chat with coworkers. The series kicked off with the Petals+Pinot workshop, a two-hour hands-on class led by Amy Osako-Aochi, owner of Michi’s Floral

Many guests have already requested additional workshops. “I can’t stop looking at my flower arrangement, still can’t believe I made it.... Please keep my email on file and let me know when you have the next workshop. I would love to attend,” wrote another. “Maybe we can have a cake decorating one?”

Company in Morgan Hill, CA. Amy’s tutorial focused on how to make gorgeous holiday centerpieces. Oracle - Redwood Shores was the first campus to host it, followed by stops at the Santa Clara and Pleasanton locations.

Participants loved the class. “What a wonderful program! I’m new to Oracle and can’t believe I landed in such a great place — great programs to help us round out our work lives,” said one. Another exclaimed, “I’ve worked for Oracle for years and can’t believe how many different activities we’re doing now!”

Stay tuned! The Bon Appétit at Oracle marketing team is looking into Sushi+Sip, Paint+Pint, and/or Bars+Bubbles classes for the spring.

Submitted by Cara Brechler, Enterprise Marketing Director

ORACLE HOSTS CHENGDU MASTER CHEFS: Oracle Culinary Director Tim Hilt and Chef/Manager Trang Huynh were excited to host Chef Martin Yan (left), star of the long-running television show Yan Can Cook, and four visiting Chengdu Master Chefs in another installment of the chefs’ San Francisco “Friendship City” tour. Chengdu is the cradle of Sichuan cuisine, one of China’s four major styles of cooking. Together they performed a lunchtime cooking demonstration and cook-ed a special traditional lunch menu that included pinecone fried fish, vegetarian ma po tofu, dan dan noodles, and more. — Submitted by Cara Brechler, Enterprise Marketing Director

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WESTMINSTER AND CHG HEALTHCARE COLLABORATE ON KEY MEAL

District Manager Ken Dale (right, a former chef) pitched in to help CHG Prep Cooks Dale Andrew Severage and Alec Slater plate the entrée

A SPECIAL EVENING UNFOLDED at the new CHG Healthcare building in Midvale, UT, in honor of Westminster College’s President’s Innovation Network (PIN). Both CHG Healthcare and Westminster College are Bon Appétit clients, so the two teams came together to support this very special dinner.

PIN helps Westminster invest strategically in opportunities that enhance the educational experience for students. In just this past year, PIN raised money to establish or support The Center for Innovative Cultures, The Center for Diversity and Inclusion, The Center for Veterans and Military Service (with its focus this year on women in the military), and research and humanitarian projects in Haiti.

The recent meeting focused on organizational culture as its theme. Participants explored which practices create a culture that results in greater engagement, satisfaction, creativity, and productivity. CHG Healthcare CEO Scott Beck, a Westminster alumnus and member of PIN’s board of trustees, invited Westminster students to work with CHG on a project to study CHG’s

CHG Executive Chef Brandon Mowbray slices duck breast

corporate culture. Scott believes that CHG’s commitment to putting people first “guides our actions and allows us to fulfill our larger purpose of making a difference in the lives of our people, our customers, and our communities.”

Westminster Baker Nikki Hardinger, Catering Attendant Ryan Leusink, and Catering Attendant Genevieve Green worked with CHG Healthcare General Manager Candace Durham, Executive Chef Brandon Mowbray, Catering Manager Jeannette Vogl, Prep Cook Alec Slater, Prep Cook Andrew Severance, and Catering Attendant Sharmayne Samuel on the event, with District Manager Ken Dale pitching in as well. The menu included a cast iron–roasted duck breast, yam and Gruyère aligot, blistered green beans, and caramelized apple chutney. A decadent dark chocolate–pumpkin mousse with house-made caramel, pumpkin seeds, and chocolate crumbles finished out the meal. The event was a huge success and one that happily exceeded all expectations.

Submitted by Chloe McCombs, Marketing Manager

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SKY’S THE LIMIT FOR BON APPÉTIT AND CHILDREN’S BUREAU In helping design and produce the gala, the Huntington Hospitality events team transformed the Santa Monica Museum of Flying into an elegant cocktail reception lobby, dining room, and sparkling dessert alcove. Embracing the theme, Sarah and Huntington Hospitality Marketing Manager Rebecca Farraj wove aviation details throughout the event. Menus resembled boarding passes, stations were named using airport lingo, and the bartenders even donned pilot hats and pins. Guests enjoyed first-class favor boxes packed with eye masks and TSA-approved cocktail kits. Blue featured prominently.

Executive Chef Julie Picco from The Restaurant at the Getty served gorgonzola-and-bacon-stuffed dates, gin-cured salmon, fall endives, beef crostini, and honey-roasted pear flatbread during the intimate VIP reception. During the main reception, guests entering the museum were welcomed with hors d’oeuvres, champagne, and specialty cocktails: Sky’s the Limit and Sunset in the Clouds. Celebrity chefs Susan Feniger and Mary Sue Milliken of Border Grill fame — two of Bon Appétit’s chef-partners at The Huntington, along with Kajsa Alger — served Baja ceviche tostadas, Peruvian ceviche, poblano quesadilla wedges, and skirt steak skewers with freshly made guacamole.

Congee with shiitake mushroom, Chinese sausage, and kabocha squash purée prepared by Huntington Hospitality

FOR THE PAST SEVEN YEARS, Bon Appétit has been proud to support the Children’s Bureau, donating culinary efforts and resources to help the Los Angeles–based child abuse prevention organization plan and execute its annual Celebrity Chefs and Wine Tasting fundraiser. This year, Bon Appétit teams from around Southern California joined forces for a special new edition of the fundraiser, dubbed the first annual Blue Tie Gala; the organization was also honoring Children’s Bureau President and CEO Alex Morales for his 30 years of dedicated service.

General Manager Sarah Geana of Huntington Hospitality oversaw the massive effort, coordinating Bon Appétiters from The Huntington Library, Art Collections, and Botanical Gardens; Edwards Lifesciences; The Colburn School; Whittier College; and The Restaurant at the Getty, as well as celebrity chefs to ensure that guests enjoyed a fantastic experience.

Huntington Sous Chef Nery Godoy led the catering team in preparing four passed appetizers: caramelized pork belly and uni on petite miso-glazed drop biscuits; savory congee with Chinese sausage, shiitake mushroom, and kabocha squash purée; hamachi sashimi with avocado purée; and brûléed acorn squash with goat cheese. Executive Chef Rene Adame from Edwards Lifesciences, Executive Chef Jake Ihara from The Colburn School, and Executive Chef Frank Gurrola from Whittier College were on hand to assist with prep and plating.

After enjoying a two-course dinner by Steve Samson from Sotto and Bruce Kalman from Union, guests were treated to desserts by Executive Pastry Chef Joanne Ponvanit from The Restaurant at the Getty and Hou Mao “Jessie” Liu of Providence and Jane Soudah of Eveleigh. Joanne prepared chocolate pots de crème, playful dulce de leche caramel apple entremets, and Meyer lemon–honey tartlets. Guests sipped Philz coffee before dancing to a live band, and were treated to chocolate chip cookies for the ride home.

The Bon Appétiters enjoyed the chance to work together to execute this high-flying evening. “I was incredibly lucky to have the most amazing team to work with this year,” Sarah said. “I always

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Huntington Executive Sous Chef Nery Godoy; Huntington Cook Daisy Garcia; Huntington chefpartner Susan Feniger, co-owner of Border Grill; and Huntington Cook Michael Collozo regroup during a quick break from service

Getty Restaurant Executive Pastry Chef Joanne Ponvanit shows off a plate of dulce de leche caramel apple entremets

Live music set the mood for an exciting night

Executive Chef Jake Ihara from The Colburn School arranges uni and pork belly sliders ready to be plated

love seeing staff from different accounts come together and really show what we can do, and it’s even more worthwhile when it’s for such an important cause.”

The Children’s Bureau raised more than half a million dollars — a record-breaking amount. “Special thanks to Bon Appétit and Huntington Hospitality for making my event dream into a beautiful reality,” exclaimed Kelli Wirth, associate director of special events at the Children’s Bureau.

Submitted by Hannah Katalbas, Marketing Director

Boarding pass menus and napkins folded like airplane wings stayed true to the aviation theme

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SEATTLE UNIVERSITY MAKES ZERO CONCESSIONS FOR LANDFILL-BOUND WASTE

The compostable materials from concessions

#ZEROWASTECONCESSIONS IS A SLAM DUNK. The Bon Appétit team at Seattle University is bringing its motto, “Food service for a sustainable future,” to a whole new level by taking on the quintessential problem of the concession stand.

packaged by employees in compostable brown pastry bags. Some “inside-the-box” problem solving was also needed, such as choosing to sell movie-style candy in recyclable boxes instead of nonrecyclable wrappers and bags.

After taking control of concessions for all home games last year, the Bon Appétit team has joined the universitywide initiative to increase recycling and composting rates. The goal? To achieve an 80 percent diversion of landfill waste by 2020. Working with the university’s facilities coordinator and recycling coordinator, Director of Operations Shannon Null examined each of the concession stands and its packaging to pinpoint where recyclable and compostable alternatives could be swapped in for packaging destined for a landfill.

#ZeroWasteConcessions officially launched at the Archbishop Connolly Complex at the first home basketball game of the academic year. Members of the SU Green Team (a student club) educated sports fans on their crucial role in making the new initiative a success. They led tutorials on “what goes where” in terms of trash disposal and hosted a game of “compost/recycle/landfill” in which each player decides how a randomly selected piece of waste should be discarded. Winners got a reusable cup good for $1 fountain drinks, tea, or coffee whenever it’s used at the concession stand. A face-painted, cape-wearing fan exclaimed, “This will save me so much in concession money!”

Outside-the-box waste-saving possibilities emerged, such as offering bulk candy

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A Seattle University Redhawks fan loving his new reusable cup

Efforts to continue spreading the word and expand the initiative still further — such as to reduce even the amount of compostable and recyclable waste — are underway. To that end, a biodegradable, reusable mug with the #ZeroWasteConcessions hashtag will soon be available for purchase. With the mug in play, no straw is needed — yet another waste-fighting example.

The joint efforts of Bon Appétit, Seattle University, and its globally minded students are poised to garner lots of productive attention with a win for the environment as they cheer on a win for their team.

Submitted by Nicolina Miller, Marketing Coordinator

OPENING PROTECTIVE LIFE SIGNS UP FOR PREMIUM FOOD SERVICE Guests have been delightfully welcoming.

“I am enjoying the food offerings at the Café (alongwith many of my coworkers),” read one email to the Cafebonappetit.com feedback form. “‘What I had for lunch has become a topic of conversation, and the comments are always good. Thank you for providing delicious healthy food!”

Protective Life Insurance’s Birmingham, AL, headquarters

THIS FALL, PROTECTIVE LIFE INSURANCE COMPANY became Bon Appétit’s second site in Birmingham, AL, in addition to Birmingham-Southern University. The nearly 2,000 employees on the Birmingham campus can enjoy breakfast and lunch in the main Protective Café or head over to the GO Café.

At GO, guests can walk up and choose from hot or cold ready-to- eat meals, including healthy salads, hot entree options, house-made side dishes, and indulgent desserts. This “GO” option will allow Bon Appetit to accommodate even more customers.

Bon Appétit was excited to introduce a new food program that brings more sustainable and healthy options to Protective’s employees. The Kitchen Table station, a clear guest favorite, is driven by a repertoire of creations from the seen culinary regions of the United States. For example, the Northeast is reflected by delicious specialties, such as Indian pudding, Boston brown bread, and a variety of regional specialties. From the Southeast Coastal region, the culinary team draws favorites like Hoppin’ John, Brunswick stew, Charleston red rice, and an array of meats prepared in the region’s unique barbecue style.

With freshly prepared creative hot and cold sandwiches, the Carving Board is a close second in terms of popularity. Guests also gravitate to the new Global Market station, which offers diverse flavors from all over the world.

And another: “Today, I experienced the fabulous maple roasted salmon. I ordered the salmonto-go and went to my desk to enjoy. When I took my first bite, I closed my eyes and only wished I had a glass of wine! This salmon was top notch. I can honestly say that I’ve never enjoyed a better lunch from our Protective Café, and I have been with Protective for over 30 years. I appreciate your quality and creativity.”

Submitted by Jennifer McGann, Regional Marketing Director

The Protective Life team, left to right: Baker Kathryn Headley, Cashier Autumn Hernandez, Server Leondra Hill, Salad Bar Cook Adella Nunez, Cashier Phyllis Sanders, Deli Cook Sharon Taylor, Executive Chef Tim Delling, and Grill Cook Chanta Perkins (not pictured: General Manager Lonnie Gilbert)

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AWARDS & RECOGNITION

Bon Appétit Regional Vice President Elaine Smart accepting the Rabobank Leadership Award in New York from David Bassett, Rabobank North America head of wholesale banking

BON APPÉTIT WINS RABOBANK AWARD FOR LEADERSHIP AND EXCELLENCE The best awards are surprises: Instead of laboring over an application package — usually with a fat entry fee — someone else sees your work and recommends you for an honor. And someone did just that for Bon Appétit recently, leading to a 2017 Rabobank Award for Leadership and Excellence. This award is one of three food and agribusiness leadership awards presented annually by Rabobank to organizations and individuals that have demonstrated exceptional leadership, innovation, and business and environmental sustainability in the F&A industry. Nominations for each of the distinct award categories were reviewed by a panel of judges across industry, academia, and the public sector.

Bon Appétit, an established pioneer in environmentally sound sourcing policies, was recognized for successfully scaling its commitments to sustainability and corporate citizenship as it has grown. “We are thrilled to present Bon Appétit with this year’s Leadership and Excellence Award,” said Paul Beiboer, CEO of Rabobank North America, part of the global financial services leader that provides wholesale and retail banking, leasing, and real estate services in more than 40 countries. “Bon Appétit has not only elevated the quality of on-site food service to fine dining

territory, it has taken responsibility for the well-being of the communities it serves through its Farm to Fork model and excellent track record in environmental and social commitments.”

Starting with the launch of the Farm to Fork local-purchasing program in 1999, Bon Appétit has led the industry in commitment to its goal of “food service for a sustainable future” through animal welfare, sustainable seafood, responsible use of antibiotics, connecting food to climate change, preventing food waste, upholding farmworkers’ rights, and more. The company was also recognized for its innovation in areas such as responsible disposables and rescuing imperfect produce from going to waste on farms.

“I’m particularly honored that Bon Appétit Management Company has received Rabobank’s Leadership and Excellence Award this year, as it’s our 30th anniversary. I never imagined when I cofounded Bon Appétit that we’d become an over $1 billion leader in sustainability and wellness with clients in 33 states,” said CEO Fedele Bauccio. “I owe an extreme debt of gratitude to the 18,000 employees who make our dream a reality every day.”

— Submitted by Bonnie Powell, Director of Communications

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AWARDS

Sustainable Campus Index 2017

Sustainable Campus Index 2017

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AASHE RECOGNIZES DENISON FOR SUSTAINABLE DINING

UChicago Grill Chef Competition winners Sous Chef Rahim Muhammad and students Jacob Oden, Michael Prapopulos, and Steven Benyahia

UNIVERSITY OF CHICAGO HOSTS FIERY GRILL COMPETITION Who makes the best barbecue at the University of Chicago? The first annual UChicago Grill Chef Competition was launched to answer that burning question. One chef from each of the dining commons (Baker, Bartlett, and Cathey) partnered with three students from the UChicago Dining Grill Club to compete for the best barbecued steak and ribs. Each team was judged on plating, originality, and taste.

“The judging was more intense than I thought it would be,” said J.P. Castella, student organizer of the Dining Grill Club. “All the food was incredibly good.” J.P. credited Associate Vice President of Alumni Relations and Development Mike Levine, a fellow judge in the competition, with coming up with the original idea for the barbecue battle. The pair had discussed how great it would be to have three dining commons square off in competition.

The competition consisted of teams marinating, grilling, and perfecting their dishes.

The Cathey Dining Commons team, lead by Sous Chef Rahim Muhammad along with third-year students Michael Prapopulos, Steven Benyahia, and Jacob Oden, bested their opponents to take home the 2017 title. The judges marveled at their tender, juicy grilled steaks.

“It was close, but their steak put them over the edge,” Assistant Vice President for Campus Life and Associate Dean of the College Richard Mason explained.

The student winners all received $50 gift cards to the Weber Grill Restaurant, and their names will appear on a plaque to be displayed in Cathey Dining Commons. Student participants who didn’t win top honors still went home with $25 in “Maroon Dollars” — plus first-hand mentoring in the art of grilling meat from the top-notch chefs who feed them daily. — Submitted by Ashley R. Phillips, Marketing Manager

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STARS is a self-reporting framework that colleges and universities can use to measure their performance toward their sustainability goals in four areas: Academics, Engagement, Operations (which includes Food and Dining), and Planning & Administration.

The STARS framework was developed by the Association for the Advancement of Sustainability in Higher Education (AASHE) with broad participation from the higher education community; many Bon Appétit teams have worked with their clients to fill out the food portion. Recently AASHE released its 2017 Sustainable Campus Index, which recognizes top-performing colleges and universities overall by institution type and in 17 sustainability impact areas, as measured by STARS. For this year’s Index, Denison University in Granville, OH, was ranked No. 5 by AASHE in the Food and Dining category (and No. 2 for Public Engagement)! That’s out of the more than 445 institutions in 10 countries that submit STARS reports. Congratulations to Denison for its high percentage of locally and responsibly sourced food, breadth of low-impact dining options (including vegan/vegetarian options), and more.

— Submitted by Piper Fernwey, Community Programs & Sustainability Support Manager

AWARDS Left to right: Target North Campus Retail Licensed Venue Manager Kim Craft, Starbucks District Manager Beau Stadum, Starbucks Hero Shontae Scott, Starbucks Supervisor Stephanie Ostrom, and Target North Campus General Manager Salvatore Rosa

Barista Shaun Childs with his prestigious Experience Hero award

TARGET BOASTS TWO STARBUCKS HEROES It’s a bird, it’s a plane, it’s the Starbucks superheroes! At Target Plaza Headquarters in Minneapolis and Target North Campus in Brooklyn Park, MN, Barista TeShaun “Shaun” Childs and Barista Shontae Scott were each nominated for prestigious Starbucks Experience Hero awards — and both won for their outstanding work. Starbucks Experience Heroes embrace genuine moments of connection and delight those around them, the company explains in Now Brewing, its internal magazine for its 11,000 licensed shops.

Starbucks District Manager Beau Stadum nominated Shontae and Shaun from his district of 22 stores. “Shontae is amazing!” Beau wrote. Her smile is contagious and her ability to delight and genuinely connect with customers is truly inspiring. She creates an environment that is fun and provides her customers a re-energizing break from work.” Shontae was one of four Heroes featured

in Now Brewing, and she is now “AST-certified,” having received Advanced Store Training. Her colleagues agree that her recognition is very much deserved.

Shaun also goes above and beyond to make each moment right for the guests. An outstanding barista, Shaun not only knows hundreds of Target team members’ names, but also their favorite drinks. He even queues their drinks up when he sees them approaching in the line. This is a huge feat, as the Starbucks at Target HQ handles more than 4,700 transactions each week. (Some 30-minute intervals hit 130 guests!) He’s a “celebrity at Target” for his outstanding service, his award says — and now he’s a celebrity at Starbucks and Bon Appétit, too! — Submitted by Kathy Vik, Operations Manager, and Salvatore Rosa, General Manager

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MT. ANGEL ABBEY BENEFITS FROM SUNSET GLEANING IN BEAUTIFUL WILLAMETTE VALLEY

Loading cabbages onto the pick-up truck

A GROUP OF NINE seminarians from Mt. Angel Abbey in St. Benedict, OR, together with theology professor Katy Leamy, spent a lovely winter afternoon on a local farm participating in a harvest on the eve of the first anticipated frost of the season.

Farmer Del Haner is an acquaintance of Dr. Leamy. She had asked Bon Appétit’s Executive Chef/Manager Paul Lieggi if his team could use some fresh cauliflower and cabbage, and Paul had said “most certainly.”

Executive Chef/Manger Paul Lieggi and surplus cauliflower

The seminarians worked diligently as a cohesive unit under Del’s direction, picking cabbages, cauliflower, and more and loading what was harvested into the front bucket of a tractor. The vegetables were subsequently loaded into three pickup trucks, which were filled to capacity just as the sun was setting in the horizon. The harvest was transported directly to the seminary.

Some of the produce was distributed to staff and to confreres of the hilltop, but the majority went to the seminary kitchen.

The kitchen staff was amazed at the superabundant quantity of fresh vegetables that suddenly materialized, which they had not been anticipating. They proceeded to do what they do best: Paul and his team processed and prepared hundreds of pounds of sauerkraut and a variety of cauliflower dishes and soups.

The experience was one to remember for the seminarians, who had the opportunity to take part in a small aspect of farming, work with the kitchen staff, and contribute to the seminary community.

Submitted by Paul Lieggi, Executive Chef/General Manager

Mt. Angel Abbey seminarians with farmer Del Haner (center)

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BEHAVIORAL ECONOMICS This isn’t your grandfather’s economics.

We’re not talking supply-and-demand curves here. Behavioral economics, in simple terms, is restructuring a physical environment to nudge consumers toward healthier behaviors; think stealth menuing techniques and very intentional product placement. Research has shown that we can actually set up an environment in specific ways that encourage guests to make healthy choices. Strategies like placing water at eye level and sugary beverages below, selling fruit and other healthy snacks by the register, offering appealing descriptions, or listing healthy items first on a menu are all examples of behavioral economics in action in the restaurant industry.

At Bon Appétit, we apply these principles in our cafés regularly. You’ll notice that in many of our accounts, our salad bars and vegetable-forward stations are front and center. In others, we place healthier items at the beginning of a station line and more indulgent items further along. We work hard to make sure all menu items, particularly those healthful ones, look and sound craveable! And as demonstrated in the example to the left, as our teams update menu boards, our wellness team guides the process of implementing menuing strategies to draw guests’ eyes to the healthy items first.

Want to apply more behavioral economics to your café? Contact Terri Brownlee, Director of Nutrition and Wellness, to get started.

“Mediterranean-style pasta with fresh broccoli, tomatoes, spring peas, and herb-rubbed chicken” = yum. A simple way to apply behavioral economics to your menu is to give healthy dishes mouthwatering names instead of the boring old “whole wheat pasta with vegetables and chicken.”

Use descriptors for the cuisine style, preparation method, or another positive quality, such as “seasonal” or “fresh,” without resorting to health-related terms like “diet” or “light.” Also, default to the healthier option on the menu: if you have both whole wheat and white pasta available (or another whole grain and refined grain), menu the whole wheat and let the guest ask for the more processed option.

“JUST FEED THE PEOPLE” FIVE BON APPÉTITERS FOREVER CHANGED BY #CHEFSFORPUERTORICO

Left to right: Royal Caribbean Cruises Executive Chef Blas Baldepina, Puerto Rico Secretary of Education Julia Keleher, Crossroads Café Executive Chef Karla Hoyos, Brown University Director of Culinary Operations Ty Paup, and World Central Kitchen founder and chef José Andrés

I

n Puerto Rico, millions of people were without power or clean drinking water months after Hurricane Maria’s landfall September 20. However, for weeks after the storm, one man worked tirelessly to make sure they at least had something to eat — Chef José Andrés, a naturalized U.S. citizen with numerous high-end and innovative restaurants in Washington, DC, Los Angeles, and elsewhere. Through World Central Kitchen, the nonprofit José founded following the Haiti earthquake, he marshaled an army of chefs, volunteers, and food donations from all over Puerto Rico and the world, along with FEMA resources.

Together they somehow managed to make almost 2 million meals for Puerto Ricans before turning over the operation to local volunteers. Five Bon Appétit Management Company chefs are immensely proud to have been allowed to use their skills in this herculean #ChefsforPuertoRico effort. The experience was one they will never forget.

“WE COULD USE THE HELP” José and his ThinkFood Group are restaurant partners of Bon Appétit Management Company, with a Beefsteak at the University of Pennsylvania in Philadelphia and others in the works for corporate campuses. When José contacted Bon Appétit CEO Fedele Bauccio the weekend after Maria to ask for culinary support, Fedele didn’t hesitate for a second.

The request went out, and within 48 hours, two executive chefs, Blas Baldepina from Royal Caribbean Cruises and Karla Hoyos from

Ty delivering hot food to a nun in the outskirts of San Jose, Puerto Rico

Crossroads Café, were on planes from Miami and Indianapolis, respectively; Ty Paup, director of culinary operations at Brown University in Providence, RI, was a day behind them. A week or so later, they were followed by Dave Apthorpe, general manager at Hillsdale College (and a former chef), and Khori Thomas, executive chef at University of Pennsylvania’s Houston Market, and his wife, Juana Thomas, who has family in Puerto Rico. They all spent between seven and ten days there, except for Karla, who stayed for three weeks.

Blas’s life was just getting back to normal after Hurricane Irma swept through Florida in September (see previous Bravo coverage). But “I had to go. I went to high school in Puerto Rico, I speak Spanish, I know the market, I know the food.”

When Blas, Karla, and Ty arrived at the Coliseo in San Juan, the massive entertainment venue where José and his nonprofit World Central Kitchen had partly commandeered (it had water and enough power for walk-in coolers and ovens, although not lights, in the kitchen), they found lots of volunteers and some donated food along with a healthy portion of chaos.

“With the storm over a week behind us, I thought FEMA would be there, the Red Cross, and we’d just be plugging into whatever they were doing,” says Ty. Instead, “we had to build a kitchen from the ground up,” recalls Blas, who alone among the five had done something like this before, when he went to Montana to help after an oil spill.

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Karla and Blas (center, in white) flanked by Puerto Rico volunteer paella chefs Manolo Martinez and Alejandro Torres

University of Pennsylvania Executive Chef Khori Thomas (lower right), Karla (in black tee), and some of the many other culinary volunteers they worked with

There were dozens of volunteers, many of them skilled restaurant folks from Puerto Rico’s food trucks and cafés, but also office workers, children, teenagers, and grandparents. Huge pans of paella were simmering outside the Coliseo, but the chopping and prep for those pans was happening outside, too, on less than ideal surfaces.

local chef skinned what was left and put it in the chopper to make a sandwich paste with mayo, oregano, pepper, and corn that was “just awesome. I said, ‘Yo, that is phenomenal, I’m going to put that in an empanada,’” recalls Khori. Endless donations of hot dogs were chopped and mixed into paella. Individual shrink-wrapped 5-ounce packages of donated cheese were unwrapped by volunteers and cubed for a mac ’n’ cheese with turkey bacon.

They figured out how to make rice in the oven and made batch after batch so there would always be a starch available.

BUILDING KITCHENS

The Bon Appétit team split up and tried to put systems in place. All the prep went inside, and only the cooking of the paella stayed outside, over propane tanks. Karla began trying to manage the inventory of what they “Chefs are the ideal people to head this kind could buy from local Sam’s Club warehouses of operation because we’ve made a career and what was being donated, calling suppliers, out of being intensely resourceful,” explains traveled with a food truck to bring food and and keeping an eye on the paella. Blas set up Blas Dave. “It was really gratifying to be able apply bottled water to people in outlying areas, like this a sandwich assembly line that on the very Puerto Rican man those skills to people who had intense need.” first day churned out 6,000 sandwiches and another 10,000 the next; Khori picked up when Blas had to go “It is all about having fun and helping others,” Karla told NBC in an home. Ty and then later Dave helped coordinate the hot kitchen, on-camera interview. preparing whatever they could from what they had — pastelón (like a shepherd’s pie), chicken and rice, macaroni and cheese.

As word got out through José’s tireless social media efforts and news coverage, people from all over the island sent messengers Every day they woke up and worked nonstop from morning until in cars and trucks to bring back 1,000 meals, or 2,000 meals, for late at night. They’d forget to eat or drink themselves. “We could residents in far-flung villages. Homeland Security representatives think of only one thing: Just make food for people. Make protein, would take bags of sandwiches with them wherever they went. vegetable, and starch,” said Blas. “Just feed the people.”

After a few days, with the Coliseo humming like a well-oiled They had to be creative. They thought sliced turkey was coming machine, José dispatched Ty to deliver hot dishes to outlying for sandwiches, but the first shipment was about 5,000 pounds areas in San Juan. Blas headed to the south of the island, to a of whole turkey, unsliced. There was no slicer to be found on culinary school where there was power and water, to help set the island. But there was a chopper machine. So they chopped up another kitchen. José was intent on setting up multiple kitchthe turkey until it was almost ground, then mixed it with may- ens in a ring around the island, staffed by local volunteers. Six onnaise in a turkey “salad” that went to the sandwich assembly weeks after he arrived, he had established 18 kitchens, and was line. Chorizo was cooked for a stew in the hot kitchen, and then a preparing to finally leave.

Continued on following page

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The sandwich assembly line was capable of turning out 1,000 sandwiches per hour

Karla in the hot kitchen, where volunteers were cutting up hot dogs for use in paella

“WE’RE ALL CONNECTED” “The creation of this organic community of volunteers could not have been possible without the knowledge, kindness, and support from Karla, David, Ty, Blas, and Khori and Bon Appétit’s philosophy of ‘we’re all connected,’” says David Strong, director of strategic initiatives for ThinkFood Group and José’s right-hand man in Puerto Rico. “We are incredibly grateful to have a growing partnership with Bon Appétit, and the relief efforts in PR have only strengthened this bond.”

The experience had a profound impact on all of the Bon Appétit chefs. “When someone asks you for a bottle of water because they really need it, they’ve been waiting in line at a basketball court in the heat waiting for you to show up in a food truck because they have no idea how they are going to eat that day — that’s a different feeling from cooking people breakfast in our café at home,” says Blas. “I am just very appreciative that Fedele had that in his heart to say, ‘Let’s send a team.’ Says a lot about who we are as a company.”

Khori, for his part, will never forget the spirit of the Puerto Ricans he met, the willingness to help themselves. “Everyone would help, jump in, every time. It was such a vibe, I can’t explain it,” he says.

“A lot of times you take things for granted, and being able to be a part of this massive effort to help people who had lost everything, who were hungry — it was humbling. I’m a better human being after going there.”

Submitted by Bonnie Powell, Director of Communications

Lymari Figueroa, Puerto Rico volunteer coordinator, Blas (right), and Dilka J. Benitez, a wheelchair basketball player for the Puerto Rico National Team who was an incredible help organizing volunteers at the Coliseo

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BAY AREA BON APPÉTITERS FIGHT FIRE WITH HOT MEALS AND EMERGENCY DONATIONS portions of a protein, starch, vegetable, or dessert; package them; and deliver them to Bon Appétit’s Presidio Foods Catering in the Presidio of San Francisco, which served as the primary transportation hub distributing meals to evacuee centers.

Never dreaming how many people it would point in the right direction, Lead Line Cook Conan Fontenot made a sign to guide donation dropoffs

HURRICANE MARIA AND PUERTO RICO were still very much in the headlines when news of fires ravaging Northern California broke out. Once again, Bay Area Bon Appétit teams sprang into action to do what they do best: cook nourishing, fresh food for those who needed it most.

As thousands were forced to evacuate and the fires continued to spread north of the Bay Area, a group of San Francisco– based restaurateurs, including Bon Appétit chef-partner Traci Des Jardins, banded together to create an emergency relief network, SF Fights Fire, to provide hot meals to evacuees.

What started with a handful of restaurant chefs and a spreadsheet to manage donations quickly grew into an organization that encompassed more than 235 Bay Area chefs who were able to provide 34,000 meals to fire victims in just two weeks, including 3,000 meals per day to the Santa Rosa Salvation Army and up to 1,200 meals per day to emergency shelters in Sonoma County. Chefs were asked to donate 100

Presidio Foods Catering Executive Chef Nathan Clark worked tirelessly day and night alongside Dishwasher Jermel Black, Cook Natanya Bruzzese-Cooley, and Lead Line Cook Conan Fontenot to receive and organize donations and build meal packages to be transported. Cooks Monica Barborosa and Iris Nunex arrived at 2:30 a.m. to ensure 1,500 evacuees received a hot breakfast. Sous Chef Dale Arcalas took on double his workload to cook meal donations in addition to ensuring that catering operations continued to run smoothly.

“This is the most important job I’ve ever done,” Dale said. As new shelters popped up and needed to feed people quickly, Presidio Foods Catering team members volunteered to drive the food up to the shelters themselves to keep fire victims fed.

people would start to cry after seeing all of the donations. Some would embrace, feeling a little more secure knowing that this is how our industry responds when called upon,” said Nathan, recounting the first week of relief efforts. “Seeing the quality of food that 238 different chefs sent over was a humbling experience — we knew instantly that these chefs were cooking for people who needed more than just a meal.”

As evacuees begin to return home to face the aftermath of the devastating wildfires, efforts will shift to focus on longer-term relief to support the food industry. Bay Area Bon Appétit public restaurants STEM Kitchen & Garden, Foundry & Lux, and Public House have all introduced point-of-sale donation programs, giving guests the opportunity to add a monetary donation on top of their meal check in support of fire relief organizations. Fundraising dinners are also in the works at some local accounts.

Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

Bon Appétit chefs throughout San Francisco supported the relief efforts: from Executive Pastry Chef Ian Farrell of Bakery 350 managing donations and transporting meals to Sonoma, to the team at University of San Francisco dropping off regular donations — including sending breakfast for 1,500 at a moment’s notice. Bon Appétiters from LinkedIn and SurveyMonkey also prepared and delivered meals. In a true show of community solidarity, Bon Appétit Farm to Fork vendor FEED Sonoma volunteered its fleet of delivery trucks and drivers to ensure that the meals arrived where they were needed most.

“There was so much emotion at our loading dock that it would consume you. A few

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Presidio Foods Catering Executive Chef Nathan Clark and Bon Appétit chef-partner Traci Des Jardins in front of a truck of hot meals ready to be delivered to fire evacuees

FROM THE FELLOWS | CAROLINE FERGUSON

GOING MEATLESS “We found that our chefs’ culinary talents are the most effective tools we have to encourage more guests to go meatless.”

S

ince starting my fellowship with Bon Appétit, I have become increasingly — sometimes painfully — aware of animal agriculture’s impact on the environment. The facts are frightening and undeniable. In fact, a 2009 World Watch report found that animal agriculture likely accounts for a staggering 51 percent of human-caused greenhouse gas emissions. Producing meat is also resource inefficient: 1 calorie of animal protein takes about 25 calories to produce, compared to plant proteins, which require approximately 2.2 calories for every 1 calorie they provide.

Raising livestock is also a massive drain on water resources, land, and crops that could be used to feed hungry people.

MEATLESS MONDAY

Despite the damning evidence against animal agriculture, I’ve long struggled with the idea of eliminating animal products from my diet. Food is my career and my passion, and adhering to a strict vegetarian or vegan diet feels limiting. As an avid baker, I bristle at the idea of replacing a beautiful local butter with some mass-produced chemical substitute. I can certainly wrap my mind around the idea of cutting back on meat, but I’m just not sure I can commit myself to a life without cheese plates, or burgers fresh off the grill, or my stepdad’s utterly perfect paella.

Each Monday, enjoy an even more bountiful selection of plant-based menu options.

Not only do I struggle with cutting out meat from a culinary standpoint, but over the years I’ve encountered many examples of animal agriculture that I felt great about supporting. While the mainstream factory farm system undeniably harms people, animals, and the earth, the practices of many small- and mid-size farms couldn’t be further from that stereotype. I’ve met farmers who have been true stewards of the earth, mindful of their impact and caring towards their animals. To me, the most sensible and realistic solution has been to focus on eating less meat and choosing options raised in better conditions, rather than cutting out meat entirely.

I’m not the only one. More and more people are choosing semi-vegetarian or “flexitarian” diets that focus on reducing consumption of animal products rather than cutting them out entirely.

Perhaps the best-known symbol of flexitarianism is the Meatless Monday movement, which encourages consumers to cut out meat one day a week — usually Monday, which tends to be the day when people are most amenable to positive behavioral changes.

HOW A SIMPLE SWAP CAN MAKE A WORLD OF CHANGE

Take part in this ever-growing global movement... now in over 40 countries!

Learn m

o r e a t m e a tl e s s m o n d a y. co m

Meatless Monday began in 2003 in association with the Johns Hopkins Bloomberg School of Public Health as a component of their Monday Campaigns public health initiative program, which also encourages other behavioral changes, including smoking cessation and exercise. Although Bon Appétit Management Company has long supported clients who want to run Meatless Monday campaigns, we’ve not made doing so a companywide requirement because our everyday food standards already require that vegetarian options be plentiful at every meal. We like to say that we do Meatless Monday through Sunday.

The Meatless Monday campaign’s concerted effort to highlight vegetarian options along with educating guests about the impact

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TURTLE CREEK OFFICES HOST INAUGURAL MEET THE FARMER EVENT

of their dietary choices is a valuable one. In 2017, Bon Appétit partnered with the Johns Hopkins Center for a Livable Future (CLF) to better understand how Meatless Monday is being deployed at Bon Appétit cafés around the country and to compile best practices and lessons learned by our chefs and managers.

Manager of Strategic Initiatives Nicole Tocco Cardwell and I worked with CLF to poll our teams and compile the results into a guide (available on the extranet under Initiatives > Fellows) to help the teams launch effective Meatless Monday programs in partnership with their campus communities.

What did we learn? Like most successful marketing campaigns, the best Meatless Monday campaigns are grounded in collaboration with other interested groups on campus, focused on educating guests about the intent and impact of decreasing their meat intake, and strengthened by meaningful face-to-face interactions between our teams and their campus communities. Most of all, we found that our chefs’ culinary talents are the most effective tools we have to encourage more guests to go meatless. At the end of the day, everyone just wants to eat something delicious, and if it happens to be meatless, so much the better.

Farmer Chad Sutton of Heddin Family Farm and Catherine Delay engage with a café guest

THE BON APPÉTIT TEAM at the newly built Turtle Creek Offices in Dallas was excited to host their first ever Meet the Farmer event, creating a mini farmers’ market inside the dining hall.

Fresh fruits and vegetables from Heddin Family Farm

I doubt that I’ll ever want to cut out meat completely from my diet, but I can recognize it for what it should be — a rare treat. I imagine many of our guests feel the same way. But even for the most die-hard carnivores out there, the Meatless Monday campaign is a great reminder that setting your beloved burger aside even one day a week can lead to meaningful change.

This event took place on a fall Friday as a finale to the company’s annual Wellness Week. The participants were ElliottGrows, which specializes in greens and gourmet lettuces in Denton County, TX (30 miles north of Dallas), and Heddin Family Farm, which grows a variety of fruits and vegetables in Canton (60 miles east of Dallas). Tenants were excited to meet local farmers and to be able to purchase fresh seasonal fruits and vegetables to take home for the weekend.

The event was a tremendous success and will be repeated quarterly so that guests can enjoy what the current season has to offer.

Fresh tender greens from ElliottGrows

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Submitted by Rachel Phair, General Manager

THINKING PLANT-FORWARD AT GENENTECH: Guests at Genentech in Oceanside, CA, enjoyed a vegan entrée of braised fennel, oven-roasted squash, kale chips, carrot, red beets, orange reduction, and the sneaky surprise ingredient of pepita dust. Everything was sourced within 45 miles of the account! — Submitted by Lasse Fredrik Jensen, Chef/Manager

FROM ARONIA TO YAK, BON APPÉTIT CHEFS SOUGHT OUT SURPRISING LOCALLY GROWN INGREDIENTS 54 | BRAVO

MORE AND MORE PEOPLE ARE SEEKING OUT AND INSTAGRAMMING #LOCALFOOD. IN ORDER TO TICKLE THESE INCREASINGLY JADED PALATES — AND CHALLENGE OUR CHEFS JUST A LITTLE BIT EXTRA — BON APPÉTIT COOKED UP A NEW TWIST FOR OUR 13TH ANNUAL EAT LOCAL CHALLENGE.

The requirement remained to make a meal from ingredients grown or raised entirely within 150 miles, with only salt getting a free pass; the radius extends to 500 miles for seafood if caught/raised by a registered Bon Appétit Fish to Fork vendor. This year, in addition, the chefs had to include a wild card that few guests would guess was being grown in their region.

And did they ever come through! From out-of-left-field proteins (yak at the College of Idaho in Caldwell, ID; buffalo at Emmanuel College in Boston; saltwater shrimp at Hillsdale College in Hillsdale, MI), unpredictable produce (truffles at the SAS Marketplace Café in Cary, NC; botanical teas at Furman University in Greenville, SC; coriander, turmeric, and ginger grown on campus at Hampshire College in Amherst, MA, for an all–South Asian menu), to unusual “grains” (mesquite flour at the Musical Instrument Museum in Phoenix), the surprise ingredients showed just how much the local-food scene has evolved since Bon Appétit first started the challenge in 2005.

They also showed how sophisticated Bon Appétit’s culinary teams have become in their partnerships with local farmers, ranchers, and fisheries.

“In many ways this was one of our most fun Eat Local Challenges, along with 2012’s Eat Local (Fish) Challenge,” said Thom Fox, our San Francisco–based Bon Appétit executive chef and Well-Being Indicator™ program culinary facilitator. For many years, Thom has vetted the hundreds of Eat Local Challenge menus for their true localness, flagging any spices or packaged ingredients (such as tortillas) that might not qualify. “The chefs really ran with the surprise ingredient, and in fact, I realized that our chefs are themselves actually the surprise ingredient. This extra challenge just allowed the depth and breadth of their creativity to shine.”

Read on for how we celebrated Eat Local Challenge around the country.

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CAFÉ ALLEGRO CHEF WOWS WITH MESQUITE FLOUR

Mesquite flour and Supai red corn quesadillas stuffed with Crow’s Dairy goat cheese curds, squash blossoms, and Two Wash Ranch chicken served with Maya’s Farm roasted pasilla pepper salsa, Ramona Farms tepary beans, and foraged purslane

Chris Lenza, executive chef at Café Allegro at the Musical Instrument Museum in Phoenix (and regional forager for Arizona and New Mexico) is no stranger to seeking out lesser-known local ingredients. For the past seven years he has challenged himself and his culinary team to push the limits of their creativity to educate guests, and this year’s Eat Local Challenge was no different.

To source their mesquite flour, Chris and Yesenia sought out Tucson, AZ–based San Xavier Co-op Farm, whose Wild Foods Community Harvest Program supports the local Native American community’s growing of traditional Sonoran crops, giving tribal members access to distribution channels that allow for economic growth.

Chris and Yesenia made their own masa as This year’s surprise “THAT’S local?!?” ingrethe base of their tortillas, beginning with dient: mesquite flour, which is ground from heirloom Supai red corn from Ramona Farms, the dried pods of the mesquite tree. Indigwhich they cooked in an alkaline solution enous to Arizona, the southwestern United and then ground. From there, they blended States, and northeastern Mexico, mesquite in the mesquite flour to create their tortilla trees bloom in the spring and summer, masa. For the quesadillas, each tortilla was forming a flat seed pod that is shed in the MIM Café Allegro Executive Chef Chris Lenza and Pastry hand rolled, stuffed with Crow’s Dairy goat Chef Yesenia Perrino with Allegro’s all-local quesadillas late summer and covers people’s yards and cheese curds, squash blossoms, and roasted sidewalks. Basically, to many Arizonans, it’s a nuisance plant — Two Wash Ranch chicken, then griddled until crisp. The quesadillas but one that offered hidden opportunity to Chris. Mesquite were served with Chris’s salsa made from Maya’s Farm roasted pods are high in protein, with a low glycemic index and a nutty pasilla peppers, foraged purslane, and Ramona Farms tepary beans. flavor. When ground into flour, the result can be used to make “We definitely saw more inquiries into what was going on than we breads, muffins, and pancakes. ever have in the past,” said General Manager Stephanie Liegeois.

A traditional food source in the Sonoran desert, mesquite flour “MIM employees came out to try it and almost all of our guests was already a familiar ingredient to Baker Yesenia Perrino — her who came in for lunch selected the Eat Local Challenge entrée.” celebrated mesquite flour cookies have become an Allegro staple, even among those who don’t care that they are made without glu- For Chris, Eat Local Challenge is an opportunity to educate and ten-containing ingredients. Having spent time in Northern Mexico engage guests about the incredible ingredients grown right outlearning various tortilla-making methods from her grandmother, side of their door. “Eat Local Challenge is a great way to support Yesenia shared the traditional Sonoran process of making mesquite and educate our community,” he says. “It’s beautiful to create a flour tortillas with Chris, and the idea for their Eat Local Challenge menu and know that all the ingredients were grown within a short distance of an extraordinary museum.” — Submitted by Waverley Aufmuth, dish was born: mesquite flour quesadillas!

Public Restaurant PR & Marketing Manager

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HAMILTON HOPS ONTO LOCAL FOOD TRAIN

Local hops in top-left corner

At Hamilton College in Clinton, NY, the local food movement has been spurred on by the bar scene. With the demand for brewing with local hops on the rise, farmers are erecting 18-foot trellises and planting hops to try to keep up. Largely thanks to the creation of the Farm Brewery License, which allows craft brewers that use products grown in New York State to operate in a similar fashion to the state’s farm wineries, local hops are making a comeback. And even though the Bon Appétit team at Hamilton College couldn’t use them for beer, they saw possibilities for their THAT’S Local?! feature.

Several Bon Appétiters visited Mosher Farms in Madison County, a fourth-generation farm that specializes in home-grown fruits, vegetables, and hops. There, they saw the revitalization of the hops industry firsthand — and settled on their star ingredient.

The visit inspired a traditional pig roast full of autumn flavors including a special brine of hops, honey, cider, salt, garlic, onions, and plums. Additional menu items included smashed sweet potatoes with maple sugar and butter, green beans and red pepper medley, applesauce, and cabbage slaw with apple cider and honey.

— Submitted by Alycia Schick, Marketing Manager Marketing Manager Alycia Schick visiting the Mosher Farms Hop Yard

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HILLSDALE CATCHES MICHIGAN CRUSTACEANS At Hillsdale College in Hillsdale, MI, the Bon Appétit team was originally stumped when this year’s special Eat Local Challenge was announced. Then Sous Chef Christian Willoughby mentioned that he had visited a saltwater shrimp farm in the middle of the state when researching aquaponics. Through Bill Taylor, owner of Eat Local Eat Natural, a company focused on connecting local farms to restaurants, the Hillsdale Bon Appétit team was able to source 100 pounds of Michigan-raised saltwater shrimp from ECA (Environmentally Conscious Aquaculture) Farms.

ECA Farms is the brainchild of Russ Allen, who met with Marketing Manager William Persson over a cup of local Blue Hat coffee.

His farming story started after graduation from the University of Michigan, when he bought a boat and chartered tours in the Galápagos Islands. Since returning from almost two decades of shrimp farming in Central America, Russ has been able to model a small-scale shrimp farm that uses a closed-loop, minimal-effluent system to practice environmentally conscious aquaculture.

Saltwater shrimp served over gnocchi and succotash

The Bon Appétit Hillsdale team was thrilled to partner with this unique Michigan gem for their Eat Local Challenge meal: sautéed shrimp over whole wheat gnocchi and succotash. Guests could also request the dish with local pork shoulder from Farm to Fork vendor Gunthorp Farms in LaGrange, IN. — Submitted by William Persson, Marketing Manager The star of Hillsdale’s Eat Local Challenge dish: saltwater shrimp from ECA Farms

A food board featuring saltwater shrimp from ECA Farms, flour from Grand Traverse Culinary Flours, herbs from General Manager David Apthorpe’s garden, tri-color carrots and celery from Chef’s Way Organic Farms, corn from Horkey Brothers Farms, and fresh tomatoes from Horrocks Market

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SECRET INGREDIENT INSPIRES AWE AT REGIS UNIVERSITY At Regis University in Denver, the excitement leading up to ELC did not disappoint. White Mountain Farm quinoa stole the limelight at Regis this year, plated with paprika-rubbed farmed Alamosa striped bass from Colorado Catch; Tuxedo Corn Company corn pudding; fried Fossil Creek Farms okra with Meadow Gold buttermilk and Motherlove Farms cornmeal ground by Grateful Bread Company; and sautéed Sister Gardens green and wax beans with Golden Acre Farm cherry tomatoes.

The entrée wowed a frequent guest so much that she was moved to send kudos in an email: “I found myself saying, ‘Oh my!’ aloud more than once,” wrote News and Media Relations Manager Jennifer Forker. “Food has to be good for audible applause. I have a side gig reviewing restaurants for a community newspaper in the area, and if I were rating this meal for that paper, it’d receive all the stars.”

The dishes weren’t the only thing that left an impression on guests. The days leading up to Eat Local Challenge were almost as eventful as the event itself — more than 700 students joined the Bon Appétit team for free ice cream and ELC event information.

Over 200 voted to guess what the “secret” ingredient would be,

General Manager Letina Leix, Associate VP of Auxiliary and Business Services Susan Layton, and Executive Chef Glenn Babcock at the farmstand where Golden Acre Farm sells their produce on campus

and 82 got it right! Three students selected by random drawing each won a $25 Noshery gift certificate, while the grand prize was a $100 True Food Kitchen gift certificate. On the day of the event, students enjoyed chatting with the two local farmers who joined the fun by setting up shop in front of the Main Café. — Submitted by Letina Matheny-Leix, General Manager

EMORY SPICES THINGS UP: Emory University’s DUC-ling temporary dining facility in Atlanta served up honey-spiced Springer Mountain Farms chicken with Allison’s honey and the special ELC ingredient: local Red Earth Organic Farms ginger. On the side were polenta with Riverview Farms grits and Udderly Cool Dairy’s smoked gouda, and a beautiful roasted vegetable–wheat berry pilaf with DaySpring Farms wheat berries, Southern Valley Fruit & Vegetable squash, and West Georgia Farmers Cooperative bell peppers. — Submitted by Valencia Jackson, Marketing Manager

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VMWARE THRUSTS PADRÓNS INTO THE EAT LOCAL LIMELIGHT

VMware’s grilled Passmore Ranch rainbow trout with ragout of ALBA Organics heirloom tomato, Global Farms portobellini mushrooms, and Dwelley Farms yellow wax beans

As a relative newcomer to not only the Bon Appétit team at VMware in Palo Alto, CA, but to the broader Bon Appétit family, Café Chef David Garrison met his first Eat Local Challenge head-on. In fact, he saw the challenge as more of an opportunity, acknowledging that the most challenging feature may have been narrowing down the embarrassment of local riches to those items he could fit on the day’s featured menu. “We’re lucky we live in an area of plenty,” he said. “The only challenge was not overdoing it. We get so busy we sometimes don’t take the time to properly explore our local resources, but the twist gave us that opportunity.”

Another VMware ELC dish featured Mary’s free-range chicken marinated in cilantro pesto and served with charred Baia Nicchia Farm aji amarillo peppers, a salad of Little Gem lettuce, heirloom tomatoes, and Easter egg radishes tossed in dressing made with Sparrow Lane vinegar

For his unexpected THAT’S Local?!? ingredient, David selected Riverdog Farm’s pimientos de Padrón, small green chili peppers “with an intense chili flavor but without the heat.” David flame-roasted the chilis until charred, then fine-diced and mixed them with local Gypsy sweet peppers. The duo of peppers formed a relish that complemented David’s featured Eat Local Challenge entrée of grilled Passmore Ranch rainbow trout with a ragout of ALBA Organics heirloom tomatoes, Global Farms portobellini mushrooms, and Dwelley Farms yellow wax beans. He served this dish in VMware’s bustling Hilltop Café.

Elsewhere on the VMware campus, just a short walk away at Allée Café, Sous Chef Erika Duron and Sous Chef Matt Sneddon showcased a second Eat Local Challenge entrée: succulent Mary’s freerange chicken marinated in cilantro pesto, served with charred Baia Nicchia Farm aji amarillo peppers and a salad of Little Gem lettuce, heirloom tomatoes, and Easter egg radishes tossed in a dressing made with Sparrow Lane vinegar.

Café Chef David Garrison poses with VMware’s Eat Local Challenge dish

For ingredients hailing from within a short 150 miles, the team brought a world of complex flavors to their plates! — Submitted by Cheryl Sternman Rule, National Marketing Manager

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“CHICKEN OF THE WOODS” ROCKS CASE WESTERN RESERVE’S ELC PLATE

Case Western information table featuring “chicken of the woods” mushrooms, bottom right

Case Western Chef/Manager Ben Wentz with Veggie Valley Farm Owner Betty Frank and Vegetable Basket Farm Owner Debbie Frank at Fribley Dining Hall

At Case Western Reserve University in Cleveland, the campus was abuzz with local farm spirit by the time the ELC rolled around. Grown on CWRU’s own farm, “chicken of the woods” mushrooms were a hit. Their proper name is Laetiporus sulphureus, but the nickname was inspired by the mushroom’s taste, similar to chicken — welcome news to vegans and vegetarians!

The excitement continued when Tina Klco of Rainbow Farms visited to share information about her farm and sell beautiful homemade jam and candles.

The main event at Leutner Dining Hall comprised tasty produce and meat from Case Western’s University Farm, Miller Livestock, Bowman and Landes Turkeys,

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Case Western Executive Chef Robbie Washington of Leutner Commons accompanying two happy nursing students about to enjoy the featured global small plate with braised Miller Livestock pork belly, smoked Middlefield Original Cheese Co-op cheddar, Veggie Valley potato hash, sunny-side up Sauder’s egg, and New Creation Farm maple syrup drizzle

and New Creation Farm. At Fribley Dining Hall, guests enjoyed tastes of Veggie Valley Farms, Vegetable Basket Farm, and Hartzler Family Dairy. Rainbow Farms was the star at BRB Café, and Solstice Roasters at Tomlinson Café. — Submitted by Amanda Mass, Marketing Manager, and Vincent Gaikens, Campus Executive Chef

AT&T PARK ROOTS FOR THE GARDEN TEAM

A surprise local ingredient: ice lettuce

At AT&T Park in San Francisco, the bounty of fresh produce and recently planted exotic crops growing right behind the centerfield wall made Executive Chef David Button’s job all the more exciting — inspiring him to create not one, but two 100% local dishes. The first dish, Spicy WOK in the Park, featured wok-fried bok choy, mustard greens, tree collards, chili peppers, lemongrass, shiso, and basil — all harvested fresh from the garden’s hydroponic towers and raised beds. These were ladled over riced cauliflower from Green Gulch Farm, seasoned with Brokaw Ranch Company limes and Corto Olive Company olive oil.

Executive Chef David Button presents his Giants Garden Salad

AT&T Park’s surprise ingredient was katuk, otherwise known as sweet leaf bush, which is indigenous to Southeast Asia and thrives in shaded areas of lowland forests — a perfect solution for the space underneath the Garden at AT&T Park’s fruit trees! Katuk’s pleasant peanut-like taste paired well with the chili peppers in the Spicy WOK in the Park.

Dressed in a lovely lemon vinaigrette made with Lagier Ranches lemons and Corto olive oil, the Giants Garden Salad, their second dish, featured many vegetables harvested from the garden — mustard greens, fennel, basil, tomatoes, nasturtiums, and anise hyssop — tatsoi from Jayleaf, and the second surprise ingredient: ice lettuce, which was also grown in the garden. Ice lettuce was an ideal surprise local ingredient because in many ways, it demands to be eaten locally: It’s fragile — despite its name, it can’t be frozen, and does not transport well.

David and his team served the dishes from the Garden’s two bistros for the last three home games of the season — knocking the Eat Local Challenge out of the park! — Submitted by Sam Wilder, Garden at AT&T Park Program Manager

Garden at AT&T Park gardeners harvesting greens for the Eat Local Challenge, left to right: Farmscape Head Farmer Sara Gilligan, Principal Lara Hermanson, and Farmscape Install Foreman Darrick Hom

EMMANUEL COLLEGE SURPRISES WITH LOCAL BISON At Emmanuel College in Boston, students and faculty were surprised to find out someone was raising bison only 74 miles outside the city — and delighted with the smoky bison-stuffed spaghetti squash that was featured on the 100% local menu. The spaghetti squash was from Cold Spring Farm in Colchester, CT, with garlic and onion from Czajkowski Farm in Hadley, MA. Even the salt, traditionally granted a free pass for ELC, was locally sourced from Atlantic Saltworks in

Gloucester, MA. Another hit dish that day was local lobster caught by fishing vessel Miss Meredith out of Gloucester, paired with gnocchi made from Czajkowski Farm potatoes, served with Queen’s Greens sage brown butter. And Matt Couzens from Horse Listener’s Orchard, who won Bon Appétit’s Fork to Farm regional grant in 2014, was on hand to talk to students and faculty and answer questions.

— Submitted by Patrick Sevy, Café Manager

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STEPPING UP TO SLURP LOCAL OYSTERS AT SEATTLE UNIVERSITY

Local oysters from Willapa Bay and Southern Hood Canal

Seattle U’s 100% local stone fruit galette

The Pacific Northwest has an abundance of fresh local food. For Seattle University, the Eat Local Challenge was less about finding local ingredients and more about engaging students and daring them to step out of their comfort-food comfort zones.

A definite favorite was Executive Chef Christine Keff’s oyster shucking station. Students who were trying the delicacy for the first time received instruction on how to slurp the oysters off the shell, along with their brine. As the students squeezed lemon and spooned small amounts of house-made cocktail sauce, visiting Bon Appétit Waste Specialist Maggie Kraft explained how the local oysters came from Willapa Bay and Southern Hood Canal. The guests loved it — students came back for seconds, took pictures, asked questions, and teamed up to “1-2-3 sluuuurp!” together.

On ELC Day, the students were greeted by a welcome table and a café transformed into an interactive event space. A Farm to Fork banner displayed the location of 14 farms from which the produce and seafood featured on the day’s menu had come. Bright red “goat horn” peppers from Cloud Mountain Farm were placed next to a mini poster highlighting the farm they came from, one of the many colorful details used to emphasize that eating is interactive and connects us to each other and our environment in lasting ways.

At the Global Station, students found locally caught Dover sole, Columbia River King salmon, and roasted or grilled vegetables combined into colorful dishes. A 100% local stone fruit galette ended the day on a sweet note. — Submitted by Nicolina Miller, Marketing Coordinator

NORDSTROM TEAM GOES SHOPPING FOR INSPIRATION ON FARM: The Bon Appétiters at Nordstrom in Seattle took a field trip to local produce supplier Garden Treasures in Arlington, WA. In addition to seeking inspiration for their entrée, they had fun tilling the soil together.

Pictured, left to right: General Manager Doug Chin, Farmer Mark Lovejoy, Executive Chef James Edmunds, Century Café Sous Chef Mark Raynor, Fashion Bowl Sous Chef Robert Neal, Dish Café Sous Chef J. Pinkos, and Bookkeeper Emily Soper. And the hothouse they’re standing in front of? Garden Treasures built it with help from a $5,000 grant from Bon Appétit back in 2014’s Eat Local Challenge in honor of Farm to Fork’s 15th anniversary!

— Submitted by Douglas Chin, General Manager

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WILLAMETTE WOWS WITH LOCAL QUINOA

WASH U GETS INVENTIVE WITH LOCAL LEMONGRASS

At Willamette University in Salem, OR, the Bon Appétit team selected their surprise ingredient with ease. Executive Chef Andre Uribe has a long-standing relationship with the family at Willamette Valley Quinoa located in Salem, which led to their choice of surprise ingredient. The quinoa accompanied Lonely Lane Farm pork, slowly braised with heirloom tomatoes from Ella Bella Farm, pinot noir from Ponzi Vineyards, and herbs and vegetables from Thistledown Farm. Chilis from Uribe Farms, Jacobsen Salt Company sea salt, and tomato chard relish topped off the dish. Guests were delighted to learn so much about — and enjoy the tastes of — the farms that Willamette sources from regularly.

— Submitted by Bonnie Van Zange, Café Supervisor

Cook Gerardo Peregrino of Wash U’s Danforth University Center shows off his lunch entrée of roasted chicken quarter, delicata squash, corn on the cob, bacon, and caramelized onion

At Washington University in St. Louis, the Bon Appétit team worked to create an event that would instill a deeper appreciation within the campus community for foods grown locally. Campus Executive Chef Patrick McElroy and the other chefs found inventive ways to use local ingredients, such as adding lemongrass to a brine, which added amazing floral notes to the chicken, to introduce guests to the abundance of produce available in their very own hometown.

SALMON IS KING AT GRIFOLS: Executive Chef Jaime Dominguez at Grifols in Emeryville, CA, turned to Monterey Bay King salmon bought straight off the boat Elizabeth for the ELC barbecue, grilling it along with Mary’s free-range chicken. On the side: eggplant and zucchini gratin, Straus Family Creamery organic butter and Clover Farms whipped sweet potatoes, Frog Hollow Farm fruit salad, Gypsy mixed green salad with Point Reyes blue cheese, and Santa Cruz Organic strawberries.

— Submitted by Sarah Gill, Director of Operations

The Danforth University Center team offered roasted chicken leg quarters, complemented by sides of Double Star Farms delicata squash, corn on the cob, Wenneman’s bacon, and caramelized onion. Ibby’s Bistro served up grilled flat-iron steak, greens braised with trotters, horseradish potato hash, and Ozark Forest mushrooms. At the Village, Executive Chef Hayes Green served a lunch entrée of seared pork rib chop with mushroom ragout, creamy polenta, and sautéed green beans. Finally, at the South 40’s Cherry Tree comfort station, Executive Chef Patrick Thrower made a pork shoulder that was a huge hit, accompanied by candied onions, tomato jam with oyster mushrooms, sweet red peppers, baby kale, white kidney bean ragout, and local honey. — Submitted

by Rob Staggenborg, Marketing Manager

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LOCAL CRAWLING WITH ADOBE: If only Adobe guests had matter transmitters, they could sample all the delicious local meals their Bon Appétit teams were dishing up in Utah and on the West Coast! They would start off at Adobe - San Francisco’s Landmark 193 Café, which kicked off with a bonus Eat Local Challenge breakfast of two fried Glaum Egg Ranch cage-free eggs with sweet potato and vegetable hash, wild arugula salad, and Sparrow Lane champagne vinaigrette. Then they’d want to hop to Adobe - Lehi in Utah for the Snuck Farm dandelion green salad with wild herb and peach vinaigrette, which was

almost too pretty to eat. Next up: Adobe - San Jose Palettes team’s all-California sushi roll, featuring Rue & Forsman sushi rice, Passmore Ranch sturgeon and steelhead trout, Stepladder Ranch avocado, Adobe Garden black lime ponzu, house-made Adobe Garden chili sauce, and Far West Fungi fresh wasabi root. And for their final overstuffed bite? Hop north to Adobe - Seattle for the honey and fig–glazed Osprey Hill Farm chicken with wilted Ralph’s Greenhouse greens and mashed Red Shed Farm potatoes. — Submitted by Emilie Zanger, Food Program Manager

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PICKING A PECK O’ PEPPERS AT PARMER: Executive Chef Fred Geesin showcases the Eat Local Challenge plate served at Parmer Café in Austin, TX, which featured Habanada sweet peppers from Texas Food Ranch in Fredonia. — Submitted by Carol Vo, Sous Chef

ROYAL CARIBBEAN COOKS UP A LOCAL STORM POST-HURRICANE IRMA At Royal Caribbean Cruises in Miami, Executive Chef Blas Baldepina and General Manager David Marshall were determined they would be serving an Eat Local Challenge meal even if they were still dealing with the aftermath of Hurricane Irma (see the previous issue of Bravo). “The farmers need us now more than ever,” said Blas, whose regular suppliers and local vendors were still cleaning up in the weeks following the storm. For breakfast, Blas and his team made pulled chicken and poached eggs over boiled calabaza squash with cilantro and onion escabeche at Café 1050, and for lunch, a made-to-order seafood bouillabaisse with fresh local clams, mussels, and grouper braised in a garlic broth. Café 1080 flaunted a lunch of herb-braised chicken and chayote with a choice of roasted green beans, crispy malanga fries, or orange-braised Chinese eggplant. — Submitted

by PJ Kern, Catering Manager Royal Caribbean Line Cook Marlon Bullock making seafood bouillabaisse to order in Café 1050

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REPLACING FOUNTAIN DRINKS WITH AGUA FRESCA AT LAFAYETTE At Lafayette College in Easton, PA, the Bon Appétit team offered a 100% local menu for their event — even the fountain machines were shut off and replaced with servings of fresh apple cider and agua fresca. The salad bar ingredients were sourced from Butter Valley Harvest, Mario Cutone Mushrooms, Twin Maple Farms, and Klein Farms. The chef’s table special featured Country Time Farm pork loin stuffed with quince and apple, with Twin Maple Farms roasted Lehigh potatoes seasoned with La Farm herbs. Bechdolt’s Orchard apple tartlets provided a sweet close to the event. — Submitted by Alexa Rossi, Marketing Coordinator

INSPIRING STUDENTS TO EAT LOCAL AT THE MASTER’S UNIVERSITY

Student workers Lorrie McAlpine, Karla Ricks, and Erika Cheever and Executive Chef Usanee Pistole show off The Master’s University’s local dish

At The Master’s University in Santa Clarita, CA, the Bon Appétit team went the extra mile for their ELC entrée, literally: Executive Chef Usanee Pistole drove to Fillmore, CA, to personally select honey from Bennett’s Honey Farm. Cook Edvin Reyes made rotisserie chicken (sourced from Pasturebird) with shishito pepper relish and fingerling potato confit (from Suzie’s Farm and Weiser Family

Farms), plus Chinese broccoli with herb vinaigrette (from Channel Islands Farm and Kenter Canyon Farms). The team knew the event was a success when one student remarked that he wanted to visit Fillmore to buy local produce to make meals at home. — Submitted by Brandon Wallace, Assistant General Manager

GEORGE FOX GOES WILD FOR RICE: At George Fox University in Newberg, OR, Line Cook Emily Adamson (left) and interim Executive Chef Valeria Piccini (right) prepared secret ingredient Arrowhead wild rice with pork and A&J Orchards fresh plum and pear sauce.

The team drew on more than 12 different farms to create their inspired menu. — Submitted by Brett Harvey, Board Manager

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SAS PROUDLY PARADES NORTH CAROLINA TRUFFLES When most people think of truffles, it’s the chocolate confection or French fungus that come to mind. So SAS guests in Cary, NC, really were surprised by being served North Carolina–grown truffles as their THAT’s Local?!? ingredient. The Bon Appétit team incorporated Garland Gourmet truffles into a number of dishes for the Marketplace Café including Firsthand Foods pork loin with rosemary-pear demi-glace; Eastern Carolina Organics heirloom tomato and Haw River mushroom bisque; and house-made sweet potato gnocchi.

But those weren’t the only delicacies being served! At Building Q, guests could enjoy lamb chops from Firsthand Foods in Durham and Haw River oyster mushrooms from Saxapahaw in dishes beautifully prepared by Cooks Willie Whitted and Russ Illmensee. At Atrium Café, the Ovens Fresh Daily station featured muscadines from Uncle Henry Organics in Rose Hill, and Baker Id’Misha Grimsley served up warm apple crisp — made with granola crafted less than 20 minutes from the café at Little Red Wagon Granola in Chapel Hill — to delighted guests. — Submitted by Nicole Tocco Cardwell, Manager of Strategic Initiatives; Katheldra Pinder, General Manager; and Bonnie Pivacek, Café Supervisor

Local, house-made truffled sweet potato gnocchi being prepared

CHALLENGE SQUASHED AT OTTERBEIN: At Otterbein University in Westerville, OH, Line Cook Sita Bhujel holds up her team’s unique local ingredient: argonaut squash from RainFresh Harvests.

MUSHROOM MADNESS: At Carleton College in Northfield, MN, the surprise ingredient was maitake mushrooms grown by Sous Chef Vale Riggs in his garden.

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WESLEYAN SOAKS UP THE SUN(FLOWER OIL) Lucki7 also provided a whole pig that Executive Chef John Cyr roasted over an open fire. Rounding out the meal were fish and chips from Hatfield, MA, and fish tacos featuring Mi Tierra corn tortillas (which use organic heirloom corn grown in Hadley, MA).

The Maine lobster and clam bake was also a great success.

Vegetarian guests delighted in Wesleyan University’s own Long Lane Farm’s heirloom tomatoes, garlic, and habanero peppers — all of which were tossed into a vibrant salad with ruby red beets from Winter Moon Roots Farm of Hadley, MA, goat feta from Beltane Farm of Lebanon, CT, and romaine and honey sourced from Horse Listener’s Orchard of Ashford, CT, and dressed with a honey-habanero vinaigrette.

Wesleyan University student enjoying a lobster. Photo: Olivia Drake

At Wesleyan University in Middletown, CT, the Bon Appétit team closed the Marketplace and brought the party outside. Under a tent, the students, faculty, and staff feasted on a 100% local menu in the warmth of the late summer while listening to the sounds of a local musician.

The surprise local ingredient? Sunflower oil, locally grown and cold-pressed at the Full Sun Company of Middlebury, VT, was Wesleyan’s pick, replacing the lard used at past events to fry haddock and potatoes. The main event consisted of turkey burgers brought by Ekonk Hill Turkey Farm from Sterling, CT, served on house-baked focaccia made with flour milled at Kenyon’s Grist Mill in Rhode Island and topped with Bloomsday cheese from Cato Corner Farm in Colchester, CT, as well as house-cured and smoked bacon from Lucki7 Livestock Company of Rodman, NY.

GINGER TAKES CENTER STAGE AT MACALESTER: At Macalester College in St Paul, MN, a student shows off locally grown ginger plants along with the featured Eat Local Challenge plate of Kadejan Farms chicken with ginger, lemongrass, and garlic. — Submitted by Bob Johndrow, Regional Marketing Director

The plant-based entrées didn’t stop there. There were vegan tacos of corn tortillas filled with heirloom bean and corn salad, dressed in apple cider vinaigrette prepared using cider vinegar from We Bake We Jam of Durham, CT, smoked sea salt from the Maine Sea Salt Company of Marshfield, ME, and sunflower oil from Full Sun. Another favorite was the vegan blue Hubbard squash bisque served with a butternut squash slaw. Sunflower shoots and fresh herbs were featured throughout the menu, sourced from a new addition to Wesleyan’s local vendors, Indoor Organic Gardens of Poughkeepsie, NY. All in all, approximately 1,040 guests came hungry and left wellfed, happy to have enjoyed the locally sourced feast. Wesleyan University President Michael Roth sent Resident District Manager Michael Strumpf a nice note thanking the Bon Appétit team for “all you do to offer our people such wonderful dining options — options that also build community.” — Submitted by Megan Cyr, Assistant Director of Operations

ORACLE STEALS A PIECE OF OUR TART: At Oracle in Redwood Shores, CA, Bakery 300 Executive Pastry Chef Terri Wu made tarts of Stephens Farmhouse walnuts and Full Belly Farm jujubes. Also featuring Full Belly Frassinetto wheat flour, B-Z Bee Pollination clover honey, Glaum Egg Ranch eggs, Straus Family Creamery butter, and Sonoma Pacific sea salt, the tart was a beautiful collaboration of local ingredients. — Submitted by Terri Wu, Executive Pastry Chef

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VASSAR PUTS A CHERRY ON TOP OF FIRST ELC DAY

SERVING UP YAK STEW AT COLLEGE OF IDAHO

Ground cherries at Vassar

Ground cherries — also called husk cherries — were the star surprise at Vassar College’s very first Eat Local Challenge, in Poughkeepsie, NY. Not many people know they’re grown in New York State, let alone in Dutchess County. Executive Chef Carmen Allen paired them with another little-known state crop: young baby ginger. Together, the two played off each other to create a wonderful seasonal treat. The Vassar community loved being able to sample items grown within their local area and connecting with farmers. — Submitted by Carmen Allen, Executive Chef

College of Idaho’s yak stew

At the College of Idaho in Caldwell, ID, Idaho-raised ground yak from Hobbit Hill Farm was a truly surprising local ingredient.

It went into a tremendous stew featuring Blue Barn Produce carrots, potatoes, and onions, and Purple Sage Farms rosemary, thyme, parsley, and basil. Executive Chef Barry Korte served the stew with garlic roasted red potatoes and roasted sweet corn with local butter. — Submitted by Crystal Rideau, General Manager

WINNER, WINNER, VEGETABLE DINNER: In addition to their alllocal meal, guests at Target HQ Café in Minneapolis enjoyed an heirloom tomato tasting and the chance to win a community supported agriculture subscription from Tangletown Gardens, a Target Farm to Fork partner that offers a large variety of produce to Café Target as well as CSA boxes for Target team members. Here, contest winner Paula Zuhlsdorf (center) happily poses with one of the Tangletown farmers and Sous Chef Steph Sporleder. — Submitted by Kathy Vik, Operations Manager

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ELECTRONIC ARTS SAYS RICE, RICE, BABY: At EA in Redwood City, CA, the Bon Appétit team served Lundberg Family Farm jasmine rice under pan-roasted black cod, butternut squash and corn pilaf, sautéed Brussels sprouts, and pickled pear salsa. Other dishes featured sunchokes from Coke Farm, quince and Warren pears from Frog Hollow Farm, and peppers from their very own garden located on campus. — Submitted

by Ariana Tanimura, Assistant Catering Manager

TACO ’BOUT LOCAL AT ABERCROMBIE & FITCH: At Abercrombie & Fitch in New Albany, OH, Sous Chef Bethany Walker shows off the all-local New Creation Farm skirt steak tacos with house-made pepper sauce, house-grown cilantro chimichurri, and locally crafted Koki’s tortillas. — Submitted by Anthony Baker, General Manager

AN AROMA OF ARONIA AT NORTHWESTERN: At University of Northwestern in St. Paul, MN, Executive Chef John Hansen paired oven-roasted Minnesota-raised Ferndale Market turkey tenderloins with a reduction of Blue Fruit Farm organic aronia berries (a kind of chokeberry) and Pepin Heights Orchard SweeTango apples. It was served with buttermilk-cauliflower purée, sautéed zucchini, and yellow squash splashed with basil-tomato vinegar. — Submitted by Bob Johndrow, Regional Marketing Director

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COLBY BUTTERS UP STUDENTS

ST. MARTIN DE PORRES SURPRISES WITH MUSHROOMS

At Colby College in Waterville, ME, the celebration started when students were handed a mason jar filled with heavy cream from Hatchland Farm in North Haverhill, NH, and told how to shake, shake, shake their way to fresh butter. The approximately 20 minutes of hard work paid off — the students were left with a delicious spread to enjoy on sourdough bread made with Maine Grains flour. Locally made pasta, also with Maine Grains flour, with Horse Listener’s Orchard marinara sauce were also offered, as well as what proved to be the highlight of the evening: smoked pork from Stevens Homestead in Windham, ME, only a little more than 75 miles from Colby.

Foss Dining invited a local Farm to Fork partner to set up a table on Colby College’s campus, and students were surprised and excited to meet Trent Emery from Emery Farm in Wayne, ME, the farmer responsible for the spinach they enjoy all year round, as well as the potatoes, onions, carrots, beets, delicata squash, and Swiss chard used for ELC. — Submitted by Marietta Lamarre, General Manager

CAVIAR CREATIONS: Caviar is Russian, right? Unless you’re in California! Here, University of San Francisco Cook Stormi Knights-Marchenko proudly shows off Passmore Ranch caviar served on sturgeon maki with house-made spicy aioli.

And as usual, the USF team went all out with more than 30 local farms featured at six all-local stations. — Submitted by Joe DeBono, Executive Chef

At St. Martin De Porres High School in Cleveland, the Bon Appétit team was excited to surprise their teenage guests with something new: local wild mushrooms.

High schoolers usually stick to what they know, but the day proved a huge success.

The entrée — maple-glazed turkey, wild mushroom ragout, and potato hash with maple butter sauce — was so popular, it ran out. — Submitted by Tahirah Ahmad-Green, Chef/Manager

A SWEET BOWL OF LOCAL AT OBERLIN: Oberlin Marketing Manager and Dietitian Eric Pecherkiewicz samples some house-made lavender honey soft serve made with local milk, eggs, honey, sorghum molasses, and lavender from Executive Chef Matthew Krasnevich’s home garden.

— Submitted by Claire Kelloway, Fellow

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HAMPSHIRE COLLEGE GOES WILD FOR INDIAN HERBS AND DISHES Local ingredients don’t have to mean your typical local flavors.

At Hampshire College in Amherst, MA, students, faculty, and staff elbowed each other to get their fill of the day’s entrées, an incredible Indian lineup made entirely from vegetables and meat raised on Hampshire College’s campus farm!

The ELC wild card? Fresh ginger and turmeric. Other campus-grown items included tomatoes, delicata squash, green beans, garlic, kale, spinach, Swiss chard, collard greens, cilantro, dill, parsley, sweet potatoes, and beef and lamb. The menu lineup was a hit, featuring baingan bharta (curried eggplant); Gujarati beans (spicy green beans); Madras beef curry; Indian spiced greens; tomato-and-herb wheat berries; sweet potato gobi masala (curried cauliflower and sweet potatoes); Persian lamb stew, and herbed basmati rice.

The Hampshire farmers set up a booth in the dining hall, where students were able to discuss the farm operation and meet the team. — Submitted by Andrew Fleischer, General Manager

PENN’S BERRY HAPPY SPREAD: The Bon Appétit team at University of Pennsylvania’s Penn Hillel Falk dining hall in Philadelphia delighted students with emerald-green sliced kiwi berries sourced from A.T. Buzby Farm, a mere 34 miles away in Woodstown, NJ. — Submitted by Steven Green,

FURMAN SERVES UP AN EDIBLE MINI GARDEN: The Furman University catering team in Greenville, SC, put together mini garden centerpieces for the Eat Local Challenge, featuring locally sourced vegetables, a cute accompaniment to the tea, honey, and goat milk–brined rotisserie chicken and lemon-ginger-tea-smoked pork loin with roasted apples and pan jus. (Furman’s secret ingredient was the Asheville Tea Company’s locally grown lemon ginger tea.)

A farmers’ market featured 16 local farms for the community and students to enjoy. — Submitted by Ashley Greene, Retail

Chef/Manager

and Marketing Manager

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CASFS apprentices getting their hands-on training in ecological horticulture

BON APPÉTIT WANTS TO HELP CASFS GROW FARMERS OF COLOR AT MORE THAN 58 years old on average, U.S. farmers are no spring chickens. According to the U.S. Department of Agriculture’s most recently completed Census of Agriculture, in 2012 U.S. farmers were older on average, the total number of farmers had declined, and so had the number of beginning farmers, since the last time the census was taken, in 2007. But there was one encouraging statistic: The number of minority farmers was finally on the rise after decades of underrepresentation.

To help nurture beginning farmers of color, Bon Appétit Management Company’s leadership decided to bestow the company’s annual holiday gift in honor of our clients (in lieu of physical tokens of appreciation) on the Center for Agroecology and Sustainable Food Systems (CASFS). The gift will specifically support CASFS’s new Food Justice and Equity Scholarship Fund. Bon Appétit’s

previous annual gift recipients have included the Main Street Project; the College Assistance Migrant Program; FoodCorps; the Agriculture and Land-Based Training Association (ALBA); and the Farmer-Veteran Coalition.

CASFS’s mission is to research, develop, and advance sustainable food and agricultural systems that are environmentally sound, economically viable, socially responsible, and nonexploitative, and that serve as a foundation for future generations. Its Apprenticeship in Ecological Horticulture, which provides training in organic gardening and small-scale farming, is one of the best-known and most-respected hands-on training programs for learning how to be a farmer, offering 300 hours of classroom instruction and 700 hours of in-field training and hands-on experience.

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The CASFS training includes selling the produce grown through the program at a farmstand

The impact that CASFS has had on the world of sustainable agriculture is profound. Its graduates have established their own commercial farms and market gardens, assisted with community gardens in inner city neighborhoods, facilitated gardening programs within schools, and worked with agricultural job training programs for people who have been incarcerated. Graduates have gone on to found or be instrumental in other important nonprofits in the food and agriculture world, including several previous recipients of Bon Appétit’s annual gift. At least one, Vera Chang, later became a Bon Appétit Fellow.

The Food Justice and Equity Scholarship Fund will support apprentices committed to creating food justice and equity in their communities and/or to advocacy for responsible stewardship of the Earth. The scholarship is intended to financially support individuals from low-income communities who historically have been underrepresented and would otherwise be unable to attend the apprenticeship program.

“What the Center for Agroecology and Sustainable Food Systems does benefits all of us,” says Bon Appétit CEO Fedele Bauccio. “We need more farmers, and we need to grow them from more diverse sources. We’re very glad to be able to help in some small way on behalf of our clients.”

Submitted by Bonnie Powell, Director of Communications

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OPENING VASSAR WELCOMES NEW PARTNERSHIP WITH BON APPÉTIT

The Vassar College campus Photo: ©Vassar College, Tamar M. Thibodeau

FOUNDED IN 1861 in Poughkeepsie, NY, about 75 miles north of New York City, Vassar College was the second of the Seven Sisters colleges. It is now coeducational and remains consistently ranked among the top liberal arts colleges in the country for its pioneering achievements in education, its long history of curricular innovation, and the beauty of its 1,000-acre campus. Last summer, Vassar brought Bon Appétit Management Company on board to begin feeding its 2,400 students.

Bon Appétit was chosen to run the campus dining program because of its proven commitment to enabling students to make healthy choices; its Farm to Fork and other sustainability initiatives; and its ability

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to meet the needs of the students — omnivores, vegetarians, vegans, “flexitarians,” students who avoid gluten, and those who keep kosher. “The vision and culture Bon Appétit shared with the college resonated greatly with students and staff,” Dean of the College Christopher Roellke said. “Their leadership in sustainability and their focus on flexible menus, an industry-leading Farm to Fork program, and their strong track record of meeting the dietary needs of a wide variety of students made them an excellent fit for our campus.” Of particular interest was Bon Appétit’s willingness — and excitement — about working with Vassar’s on-campus Poughkeepsie Farm Project (see page following this story).

Vassar’s main dining venue, the All Campus Dining Center (ACDC, aka “The Deece”), was completely redesigned and reopened this fall. It now features an open and welcoming environment with a number of new dining destinations, such as a global expo station (the students’ favorite), a self-service deli with a panini option, and an area called “Your Kitchen,” where students can create and cook their own food. There’s a robust kosher program and an Oasis station accommodating students with food allergies. A late-night kiosk, Coffee & Sweets, serves smoothies, milkshakes, and espresso drinks.

Additional dining locations include the Retreat, a retail location; the Express, which offers meal exchange options; the Bridge Café (named after the Bridge for Laboratory Science, the building that houses it); and the Street Eats food truck, which parks at rotating locations on campus.

General Manager Vanessa Renta and the Bon Appétit team hit the ground running. They were honored to be entrusted with the inauguration of Vassar’s new president, Dr. Elizabeth Howe Bradley. Executive Chefs Carmen Allen and Everett Francis created fabulous seasonal menus for the many VIP events during this big weekend. Everything went well. “The lunch on Saturday in the Villard Room was delicious, and the reception on the chapel lawn on Sunday was perfect for this occasion,” wrote Teresa Quinn, assistant dean of the college, in a thank-you note. “The highlight was the event on Saturday evening in ACDC, which went beyond all expectations! The space looked amazing, the food was plentiful and tasty, and everyone had a terrific time. We truly appreciate the planning, the hard work and effort to make this Inaugural weekend so special for President Bradley.”

Submitted by Vanessa Renta, General Manager

Students are loving the new vegetarian options

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VASSAR’S COMMUNITY FARM NEXT DOOR

Fall tomatoes growing in one of PFP’s two hoop houses, funded by Vassar with the intent that Bon Appétit will purchase their bounty

UP UNTIL THE LATE 1950s, agriculture was a standard part of most college curriculums.

Many rural colleges operated their own educational farms that prepared future farmers and fed their campuses. Over the decades, most of those large landholdings were transformed into arboretums and sports fields. But some colleges are plowing their acres once more to provide fresh, local food for their students. In the case of Vassar College in Poughkeepsie, NY, the college has taken this one step further by leasing 12 acres of former college farmland to a pioneering food nonprofit called the Poughkeepsie Farm Project.

Lauren Kaplan, farmer and wholesale coordinator at the Poughkeepsie Farm Project, showcases baby plants that might one day bear fruit for Vassar

forums on connecting food-insecure households with local foods.

PFP also recognizes that food and farming education is key to creating a just food system and addressing nutritional disparities. Their education team builds gardens in local schools and brings students of all ages to their site to learn about sustainable agriculture, seed saving, and healthy eating.

The Poughkeepsie Farm Project (PFP) began in 1999 as a small nonprofit community farm with a commitment to education and food justice. The effort started on just three acres, with 15 CSA shareholders. Today, they have expanded to 12 acres, and more than 500 households participate in their CSA. The Poughkeepsie Farm Project hopes to bridge the gap between hungry residents and local farms. (In Poughkeepsie, one in four households are considered food insecure by USDA standards, meaning they do not know where their next meal is coming from; the national average rate is one in six.) Twenty percent of PFP’s annual produce volume goes to local food pantries or members of their subsidized CSA program. The sponsored CSA shares alone serve more than 120 individuals annually. PFP recently received a grant from the USDA Hunger-Free Communities initiative to host

Of course, PFP also works with nearby Vassar students, many of whom call PFP the “Vassar Farm” — which reflects the historical reality. Vassar students have the opportunity to work on the farm for credit or to participate in one of PFP’s agricultural and educational internships. Over the years, PFP has been an incubator for leaders in the sustainable food movement, and at least four Vassar/PFP alums now farm, while countless others have pursued careers in education and food systems development.

In the fall of 2016, Vassar invested in two large hoop houses that have extended not just PFP’s growing season, but also Vassar students’ learning opportunities. According to then–PFP Executive Director Lee Anne Albritton, the farm should be able to produce more than 6,000 pounds of additional food — much of which will be sold to Bon Appétit. Though Vassar has always served some PFP produce on campus, the investment in these hoop houses and the switch to Bon Appétit’s committed-to-local chefs represent a new commitment to having the “Vassar Farm” feed students once again.

Submitted by Claire Kelloway, Fellow

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PENN FOOD WEEK SERIES DIGS DEEP INTO SUSTAINABILITY

Beefsteak’s mini Lime after Lime quinoa bowl samplers

“Beetsteak” sliders for the TableTalk and Beefsteak discussion

GIVE BON APPÉTITERS THE CHANCE to plan a food-focused event series, and watch their passion emerge. During the eighth annual Penn Food Week at the University of Pennsylvania in Philadelphia, Marketing Manager Beth Bayrd, Registered Dietitian Daniel Connolly, Fellow Claire Kelloway, and Catering Director Agnès Leclercq-Randazzo took the lead on spearheading events (and meals!) around the theme of building sustainable food systems through strategic partnerships. In focusing on connecting various groups through food — farmers and food service workers, athletes and vegans, food novices and experts — the team successfully engaged a wide range of campus stakeholders.

Busting: Plant-Based Proteins and Athleticism.” PVS member and Nursing and Nutrition candidate Jose Maciel gave a talk on common myths about vegan diets and nutrition, and about how they intersect with athletic performance. The interactive presentation drew 50 students, who then enjoyed a vegan twist on a traditional athletics “pasta party” with bruschetta, Greek salad, zucchini “zoodles,” spaghetti squash, vegan cannellini bean “meatballs” in marinara sauce, and vegan coconut panna cotta.

The week kicked off with a speaker panel in concert with Professor Mary Summer’s Politics of Food class. The theme of “Regional Food Systems Development through Anchor Institutions” used Penn as an example of an anchor institution: a large, geographically fixed nonprofit that makes long-term community investments, in this case by buying local.

The panel included Claire, Common Market Outreach Coordinator Margaret Smith, and Chef/Manager Steven Green of Falk Dining.

The panelists spoke about their career paths, why they believe in supporting regional food systems, and what role they play in supporting local producers.

For the next event, the Bon Appétit team and the Penn Vegan Society (PVS) cohosted a dinner and workshop called “Myth

The capstone Food Week event featured Chief of Produce Bennett Haynes of Beefsteak, the vegetable-centric brainchild of high-profile chef José Andrés, who partners with Bon Appétit in a Beefsteak location at Penn. Members of TableTalk, a group of student facilitators, and Beefsteak cohosted a wide-ranging dinner discussion on everything from personal beliefs about food to issues of food justice. Bennett talked about his work in sustainable agriculture in Thailand and managing a farm in New Jersey before becoming Beefsteak’s lead produce purchaser.

After Bennett spoke, one team member from either Bon Appétit or Beefsteak joined each table to serve as moderator.

A panel discussion featuring Falk Dining Chef/Manager Steven Green, Common Market Outreach Coordinator Margaret Smith, and Fellow Claire Kelloway

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Penn Food Week events concluded with a food-and-sustainability-themed Quizzo night at Penn’s English House Café that drew in 130 attendees in all. Even better: The series fostered productive discussions about the future of socially and environmentally responsible food systems.

Submitted by Claire Kelloway, Fellow

TOP CHEF MEXICO JUDGE VISITS CAFÉ MODERN FOR ONCE-A-YEAR WINE PAIRING DINNER

Yellowtail tuna tostadita with nopales

THE MONTHLY WINE DINNERS at Modern Art Museum of Fort Worth’s Café Modern in Texas are eagerly anticipated by museumgoers and local epicures alike. Once per year, General Manager Adrian Burciaga invites an international guest chef to share the kitchen with the Bon Appétit team, cooking a multicourse meal to pair with the evening’s themed wines.

This year, Adrian partnered with renowned chef and Top Chef Mexico judge Aquiles Chávez, known for his larger-than-life personality and signature mustache. One of the most recognized figures in Mexican cuisine, Aquiles is passionate about sharing his understanding of Mexican gastronomy. The dinner was jointly sponsored by Aeromexico, Topo Chico, the Mexican Consulate of Dallas, and the Convention and Visitors Bureau of Fort Worth.

To prepare for the seven-course wine pairing dinner, Adrian and Café Modern Executive Chef Denise Shavandy traveled to Pachuca in Hidalgo, Mexico, to visit Aquiles’s restaurant Sotero, where they

spent four days cooking, tasting, and planning. Adrian brought with him ideas for pairing wines from Baja California, and the three tasted through many of them to begin to plan the menu. Aquiles also cooked them a 12-course tasting dinner so they could truly understand his approach.

“We got to see firsthand his style of cooking — a lot of what he does in his restaurant aligns with our values: working with local farmers, sourcing products from the local community, cooking everything from scratch. We felt very strongly connected to his way of doing things,” said Adrian of their time in Mexico. During their visit, Aquiles taught a grilling class, which Denise felt lucky to participate in. She even got to teach a portion of it!

Over the next few months, Adrian, Denise, and Aquiles continued to hone and perfect the menu. The day before the dinner, Aquiles arrived in Fort Worth and immediately joined the Bon Appétit team in the kitchen to begin final preparations.

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“Mole de mi mamá,” green mole with turkey and rice

Chef Aquiles Chávez (left) and General Manager Adrian Burciaga

The sold-out dinner was a huge success. Adrian played host for the evening, while Aquiles and wine representative Christian Cox spoke with guests between each course to explain the dish and wine pairing. Among the courses were aguachile beets with cucumber, red onion, and serrano chili; sopa de tortilla with rabbit; and “mole de mi mamá,” a green mole with turkey and rice. Special guests included the head of Mexico’s General Consulate in Dallas, Francisco de la Torre Galindo, who also spoke briefly on the development of Mexico’s culinary industry and the importance of chefs combining fine dining techniques with traditional ingredients and preparations.

Once again, the feedback from guests was overwhelmingly positive. Adrian is eager to host more such special guest-chef dinners next year — and has already received interest from chefs from France and beyond!

From left to right: Café Modern Executive Chef Denise Shavandy, Sotero Restaurant Chef Moises Reyes, Lead Cook Christopher Brockington, Sous Chef Scott Kaiser, Cook Jessica Brown, Sotero Executive Chef Aquiles Chávez, Cook Tiina Parla, Cook Leighton Smith, Line Cook Pablo Sanchez, and Sotero Sous Chef Diego Guillén pose for a selfie after a successful event

Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

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WHITMAN GLEAN TEAM STUDENTS FIGHT FOOD WASTE ON FARMS One top-priority glean this fall? Eight hundred pounds of perfect tomatoes, too red and ripe to be shipped to Seattle.

Whitman Glean Team members with an apple haul

Whitman student Jess Rodriguez with cherry tomatoes that would have otherwise gone to waste

WHEN MOST PEOPLE HEAR the term “food waste,” their mind goes straight to the kitchen — uneaten leftovers, spoiled groceries, plates scraped into the garbage.

can also be found gathering leftovers every week at the Walla Walla Farmers’ Market.

But many would be surprised to learn that food waste actually occurs at every point of a food’s life cycle. Food isn’t just wasted in the kitchen, but also at the grocery store, in storage, in transit — even on the field where it grew. In fact, a great deal of food never even makes its way off the farm. And in a country where one in eight people don’t always know where their next meal is coming from, according to U.S. Department of Agriculture statistics, this widespread waste isn’t just an environmental crisis, it’s a moral quandary.

At Whitman College in Walla Walla, WA, a group of students are doing their part to get uneaten food out of the field and into the hands of people who need it. Every weekend from spring to early November, the Whitman Glean Team dispatches groups of students to local farms to pick excess produce to donate to the Blue Mountain Action Council Food Bank. They

Since its formation six years ago, the Glean Team has built strong connections with local farms, other local gleaning groups, and the food bank. Walla Walla farmers email the Glean Team when they have more food on their fields than they can pick, and by the end of the week, the Glean Team often has a long list of farms to glean from, which they sort in order of priority before sending out a group of gleaners — typically five to 15 volunteers from the campus’s reliably outdoorsy student body.

Rescuing winter squash

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Of course, though the Glean Team would love to work all year long, Eastern Washington’s snowy winters bring an end to the growing season before the fall semester is even over. But this doesn’t mean the team’s work is done: Every year they throw a thank-you gathering for their farmers. The party is catered by the Bon Appétit team, who source from some of the very same farms the Glean Team visits. They also partner with the sustainability club on events like the school’s springtime Green Gala.

All in all, over the course of the 2016 growing season, the Glean Team was able to recover and donate more than 36,000 pounds of local produce! Thanks in part to their efforts, Walla Walla has become a notable success story amid statewide efforts to increase access to whole foods and produce at food banks.

Food waste on farms is a problem, no doubt about it. But in one small city in a rural corner of Washington state, that problem gets a little smaller with every glean.

Submitted by Caroline Ferguson, Fellow

SCAD REFRESHES INSIDE AND OUT WEIGH TO GO WHITMAN: These Whitman College students joined Fellow Caroline Ferguson for a Weigh the Waste event in Prentiss Hall, in which over the course of just one hour of dinner service serving 241 people, they collected 28 pounds of food waste — about 1.86 ounces per student, not bad for an all-you-care-to-eat café! The guests were full of questions and offered many comments, including “Are you also weighing waste in the kitchen?” “Is this going to be composted?” and “I’m so glad you guys are bringing attention to this!” — Submitted by Caroline Ferguson, Fellow Savannah College of Art and Design’s new gym café, beeFUEL

AFTER A SUMMER FILLED with changes on many fronts, the Bon Appétit team at Savannah College of Art and Design in Savannah, GA, began the new school year with new digs and fresh offerings. Additions included a new food truck, a coffee shop and smoothie bar in SCAD’s gym (which is also new), and renovations to several cafés.

The small gym-based café is a new iteration of a coffee shop relocated from its former home in the Hive Café. Now called beeFUEL, it serves coffee drinks, smoothies, and build-your-own protein bowls.

The biggest changes, though, happened at J.O.’s Café, which has been renamed J.O.’s Ration. The dining and service areas were completely gutted and remodeled, giving the space a transformative makeover that’s clean and sleek. The new entrance even sports a living lichen wall! A new action station functions like a carvery, with meats cut from a rotisserie. The outdoor space is also more inviting, thanks to a new design and updated tables, chairs, and a pergola. The guests couldn’t be more excited.

Submitted by Heather Carbone, Marketing Manager

The all-new outdoor design

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EDGEWATER AND MEDTRONIC CHEFS DELIGHT TARGET GUESTS CHEFS IN BON APPÉTIT’S Central region occasionally café hop, lending their talents and fresh culinary perspective to other local accounts. This guest chef program is wildly popular, as diners love tasting new specialties and chatting with these visiting culinary experts.

Chef/Manager Todd Derickson of Edgewater, a corporate café in a multitenant building in Woodbury, MN, recently served as guest chef at Target Plaza in Minneapolis, where his superfoods salad was a featured special. Todd manned a demonstration table, answering questions about his special salad and encouraging guests to sign up for Menu Mail and enter a raffle. The prize: a beautiful box bursting with colorful local produce and a set of high-quality knives.

Edgewater Chef/Manager Todd Derickson’s superfoods salad

Todd, Target Director of Corporate Real Estate Jesse Mitchell, and Bon Appétit at Target Resident District Manager Jim Klein

The next day, Executive Chef Brandon Canfield of Medtronic in Mounds View, MN, guest-cheffed at Target North Campus in Brooklyn Park, MN, where he focused on creative ways to showcase the contents of a single community supported agriculture (CSA) box. Brandon paired a Ferndale Market turkey breast with a sauce of grilled Tolli’s Sweet Italian Peppers; grilled watermelon; quick-pickled cucumbers; arugula; slow-cooked eggplant, squash, onions; and flat beans.

The back-to-back events highlighted the region’s collaborative nature and gave Target guests on two different campuses a fun dose of Bon Appétit culinary savvy.

Submitted by Bob Johndrow, Regional Marketing Director

Target North Front of House Manager Kimberly Craft, General Manager Salvatore Rosa, Executive Chef Lyle Schoenthaler, and Sous Chef Deziree Klema, with Medtronic Executive Chef Brandon Canfield

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CAFÉ TARGET PARTNERS WITH HISPANIC BUSINESS COUNCIL FOR MONTHLONG CELEBRATION Executive Chef Royal Dahlstrom and the Bon Appétit team at Café Target in Minneapolis partnered with Target’s Hispanic Business Council for a full-scale Hispanic History Month celebration. In addition to traditional dancers and music, the celebration featured fantastic food including black bean–filled arepas with pickled tomato relish, petite ceviche tostadas, and chorizo croquettes with smoked paprika aioli, along with chicken and queso fresco–stuffed jalapeños and chiliseasoned pineapple skewers. Guests also enjoyed churros and other sweet treats with warm chocolate sauce, mini chili-chocolate cupcakes, and a flavorful arroz con leche. In addition to the celebration, Royal offered a cooking class that sold out, with 35 members of Target’s Hispanic Business Council joining. Attendees enjoyed samples and small plates of vegetable tacos and chiles rellenos made using fresh and local ingredients sourced from Target partner CSA Tangletown Gardens. The cafés continued the festivities by featuring a week of specials. — Submitted by Kathy Vik, Operations Manager

South American black bean–filled arepa with pickled tomato relish

Arroz con leche at Café Target’s Hispanic Heritage Month celebration

Traditional dancers performing during the Hispanic Heritage Month celebration at Target HQ

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Hamilton College Sous Chef Alex Handzel and other Hamilton Bon Appétiters went to pick their apples at North Star Orchards

CELEBRATING FALL’S BEST WITH APPLEFEST

How many apple varieties can you name? While thousands of apple varieties grow in the United States, only a handful tend to make it into supermarket produce sections.

Bon Appétit’s companywide promotion Applefest is about showcasing local versions and celebrating all that the most iconic fall fruit has to offer. Through sharing unusual varieties and presenting apple-inspired dishes, Bon Appétit teams open guests’ eyes to the many unexpected flavors, textures, and colors apples have to offer.

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George Joseph, owner of North Star Orchards, talks to Alex about production in New York state

New York–grown apples

HAMILTON COLLEGE REACHES FOR THE CREAM OF THE CROP The Bon Appétit team at Hamilton College in Clinton, NY, kicked off Applefest by visiting North Star Orchards in nearby Westmoreland. Owned by George Joseph, the farm has been in business for more than 30 years and grows asparagus, tomatoes, strawberries, and grapes as well as you-pick blueberries, pumpkins, and McIntosh, Cortland, Gala, Empire, Macoun, Spy Gold, and other apples. Director of Operations Lori Barone, Sous Chef Alex Handzel, Marketing Manager Alycia Schick, and Little Pub Manager Chad Marshall had fun picking out their Applefest apples, especially the Empire. Originally from New York state, the Empire is a cross between a Red Delicious and McIntosh, making it a good snacking apple. The Bon Appétit team was grateful to tour the farm and experience its tradition of fresh produce themselves. — Submitted by Alycia Schick, Marketing Manager

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SEATTLE UNIVERSITY (IM)PRESSES STUDENTS WITH FRESH CIDER

Seattle U Executive Chefs David Sherrill and Christine Keff pressing and pouring cider for students

General Manager Jay Payne pouring fresh-pressed cider

The Bon Appétit team at Seattle University thought Applefest would be a great way to welcome back students in the fall, but they wanted to put their own stamp on it. So they made organic apple cider — and gave away 400 samples of it!

Executive Chefs Christine Keff and David Sherrill were in charge of the manual wooden press. They pressed three varieties of apples — Honeycrisp from Sauk Farm, Tsugaru from Cloud Mountain Farm Center, and Liberty from Hima Farms, bought through the Puget Sound Food Hub. The perfume of pressed apples and enthusiasm of the chefs engaged students to watch the pressing demonstration, taste the cider, and taste-test the different varietals of apples individually.

Student Rohan Merrill trying out the cider press

Tsugaru apples on display at Seattle University

Seattle University students gather around an apple display

Cider offered to Seattle University students

One student even got to give the press a try himself. “That’s the most satisfying feeling in the world,” he said. Another asked the difference between juice and cider. (Cider is unfiltered.) Yet another remarked this was her first fresh-pressed cider experience. All were amazed at the crisp natural sweetness of the cider. A couple of students shared fond memories of the orchards in their own hometowns.

The feeling of generosity and spirit of genuine connection gained momentum as the day progressed. Applefest served as a beautiful way to commence the school year and invite further engagement between students and Bon Appétiters. — Submitted by Nicolina Miller, Marketing Coordinator

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APPLE OF MY PIE: HILLSDALE WOWS WITH SEASONAL SWEETS

EDWARDS LIFESCIENCES SERVES UP A LESSON ON LOCAL APPLES

Hillsdale College’s house-made apple pie was a crowd favorite during Applefest

Slow-roasted pork with apples, sweet potato, and seasonal vegetables

Applefest at Hillsdale College in Hillsdale, MI, provided the history and descriptions of two of the most classic apples — Gala and McIntosh — as well as information about how best to cook with these fall favorites. The Hillsdale team also featured an apple cider– glazed pulled pork made with locally sourced Aseltine Cider Company cider, but the biggest hits were the house-made apple pies and a seasonal apple crisp showcasing this sweet fruit of the season. — Submitted

The Bon Appétit team at Edwards Lifesciences in Draper, UT, celebrated Applefest with a spectacular menu starring local apples.

Executive Chef Joe Davis and Sous Chef Scott Shaw offered guests slow-roasted pork, sweet potato, seasonal vegetables, and apples over a choice of quinoa or rice pilaf. The dishes were served up with some hearty apple education and an array of seasonal apples grown by McMullin Orchards, a fourth-generation family farm in Payson, UT. — Submitted

by William Persson, Marketing Manager

Hillsdale’s main Applefest display featured Gala and McIntosh apples, locally sourced Aseltine apple cider, and house-made desserts

by Chloe McCombs, Marketing Manager

Edwards Lifesciences Executive Chef Joe Davis and Sous Chef Scott Shaw pose with their Applefest dish

APPLES ARE REALLY SAM-THING AT WILLAMETTE AND LEWIS & CLARK: Local Hood River apple farmer Sam Asai (pictured) dropped by Willamette University in Salem, OR, to share a few of his A&J Orchards’ magnificent apples. Sam is a popular, busy guy: he also visited Lewis & Clark College in Portland, OR, to offer samples of his apples and tell students about the different varieties. Guests at both campuses loved learning that their schools buy such tasty local apples and pears. — Written by Bonnie Von Zange, Director of Operations, and Ani Baghoomian, Director of Operations

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CARLSON ORCHARDS’ UGLY APPLES MAKE GREAT NEW ENGLAND APPLESAUCE

Just-picked apples ready for sorting

NOTHING SCREAMS “NEW ENGLAND” like an apple orchard in late fall, with the leaves turning to shades of red and gold just like the apples hidden within them. So Bon Appétiters from the Massachusetts Institute of Technology, Lesley University, and Emmanuel College, along with Manager of Strategic Initiatives Nicole Tocco Cardwell, were particularly excited to visit two of their newer Massachusetts Farm to Fork vendors, New England Made in Medford, MA, and its apple supplier, Carlson Orchards.

Owner and operator Karl Dias started New England Made in 2014 after witnessing the waste left on farms because imperfect produce wasn’t worth the labor to pick. Specifically, he saw tomatoes rotting in the field because farmers said they didn’t have a market for less-than-perfect produce after Labor Day. Karl saw an opportunity to make local tomato sauce at an affordable price, and partnered with the Massachusetts Farm to School Project to bring it to college campuses in New England. Karl and his team have since moved on to other products, including applesauce.

Karl gets his apples from Carlson Orchards in Harvard, MA. Driving away from Boston toward the farm one brisk October morning, the city — only 35 miles away — felt far in the rear view. As the team drove down country roads, following small signs for the orchard, trees formed an archway over the street, a canopy of bright orange, reds, and yellows: a beautiful transition from city to farmland, and a nice reminder of the importance of protecting and supporting these unique places.

Frank Carlson was there to greet the group and show them around.

Frank’s parents, Walter and Eleanor Carlson, started the farm in 1936,

and he and his two brothers now own and run it. They grow on 120 acres, producing mostly apples, but also peaches, nectarines, and some berries. Frank showed off the trees and their elaborate applefocused farmstand, and also provided a rundown of the storage systems they utilize to keep the apples as fresh as possible and the processing and sorting they do to get the apples out to different buyers. For example, that day they were peeling, cutting, and bagging tons (actual, literal tons) of apples to be sold to a nearby private high school, where volunteers gather annually to make apple pies with Carlson apples, which they then sell as a fundraising activity.

At the time of the visit, they were picking 11 varieties of apples: McIntosh, Cortland, Macoun, Empire, Cameo, Mutsu, Jonagold, Ida Red, Red Rome, Fuji, and Northern Spy. At other times they have even more! Always experimenting, they continue to look for and create new variations. Frank proudly showed off his brand-new variety, which he calls Ever Crisp. Firm, crisp, sweet, and flavorful, it’s a cross between a Fuji and a Honeycrisp; several of the Bon Appétiters agreed it was the best apple they’d ever eaten.

After being picked, apples are floated through water (to avoid bruising) onto a conveyor belt for hand sorting. Apples are sorted into those perfect enough for retail (tier 1); those with slight imperfections that can be sold for processing, such as applesauce or peeled and sliced apples (tier 2); and lastly, those that will be used for cider (tier 3), which sell for the lowest price. Bon Appétiters talk about Imperfectly Delicious Produce, and it makes sense that the “uglier” apples would be used for applesauce — but seeing the sorting process and hearing about the markets that the family sells to brought it to life.

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EDUCATION FIRST PAIRS PANCAKES WITH PAJAMAS THE STARS ALIGNED WITH a crescent moon, pajamas, and pumpkin pancakes at Education First in San Diego for the first inaugural Moonlight Breakfast. The Bon Appétit team enjoys a close collaborative relationship with the school’s activities committee and is always looking for new ways to both infuse creativity into the dining program and tie dining activities into schoolwide events as the school serves 700 international exchange students breakfast and dinner every day of the year.

Carlson Orchards grows more than a dozen varieties of apples in addition to other produce

This partnership led to the idea for a Spirit Week event syncing Pajama Day with a Moonlight Breakfast. The chance to pair cozy sleepwear with comforting breakfast food at night proved irresistible.

Cook Jose Iturbide making some of the almost 700 Moonlight Breakfast pumpkin pancakes

Executive Chef Anthony Simpson devised a seasonal breakfast menu of pumpkin spice pancakes, chicken apple sausage, pork and potato hash, poached eggs, grits, and hash brown potatoes, and his team filled the salad bar with a traditional mix of fruits, yogurts and house-made granolas. There was also pumpkin cheesecake and bourbon cranberry bread pudding from local craft bakery Petite Astorias.

Farmer Frank Carlson shows how manual sorting works at Carlson Orchards

Back at the New England Made processing facility, Karl walked the group through the process of turning ugly Carlson apples into applesauce. What sets his applesauce apart from others, he said, was that most applesauce is made by first cooking whole apples to loosen the skin, sorting out the skins, and then cooking the apples again. So they’re cooked twice, and get soggy and mushy. His machine removes the skin without heating the apples and cooks them into sauce only once, leading to a more flavorful, better-textured applesauce with zero additives. And in the group’s opinion, he was absolutely right: The New England Made applesauce was a tasty revelation. And as a bonus, the skins, seeds, and cores are separated out for Walnut Tree Farms, a cattle farm down the street from the plant, so there is very little waste coming out of the process.

Submitted by Nicole Tocco Cardwell, Manager of Strategic Initiatives

Even Café Manager Shawna Malawskey and Coffee Bar Supervisor Taylor Winger got into the spirit by donning their pajamas. They built a relaxing lounge right in the middle of the café, borrowing bean bag chairs, couches, and coffee tables from other parts of the school. Wearing pajamas and eating pancakes for dinner proved to be an inspired idea and a winning combination!

Submitted by Molly Glover, General Manager

Student lounging in their PJs on bean bags

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OPENING COLORADO COLLEGE LIFTS CURTAIN ON FINE ARTS CENTER

The opening menu included this Daily Harvest Aquaponics grilled frisée salad with house-smoked pork belly lardons, mustard vinaigrette, beet salt, and a panko-fried soft-boiled egg

TEAMWORK IS THE CORNERSTONE of Bon Appétit’s business — especially in the catering department! Bon Appétiters at Colorado College in Colorado Springs, CO, faced a logistical challenge when the college acquired the neighboring Fine Arts Center (FAC) in late summer: The grand opening needed to take place during homecoming weekend, a time typically packed full of catered events for alumni, parents, and students.

In addition to a museum boasting an impressive collection of art from the Americas, the Fine Arts Center is also home to a 400-seat theater with an annual program of performances. For the grand opening, the team was tasked with launching both restaurant and bar pretheater dining programs, as well as special membersonly opening events. The Colorado College catering team sent out a call for support to Regional Manager Brian Wilbur, and were thrilled when accounts from both the Mountain and Pacific Northwest regions responded immediately. Bon Appétiters from accounts as far away as Seattle volunteered to send support staff. In the end, 20 managers, chefs, and hourly employees from George Fox University, Nordstrom, TASTE Café and Events at the Seattle Art Museum, Zulily, Starbucks, Regis University, Mobile Mavens, the University of Portland, and others descended on Colorado Springs to assist the catering and newly formed FAC teams, bringing extensive operations knowledge, catering expertise, and a can-do attitude to the preparations.

The first event was pre-theater dining for “Baskerville: A Sherlock Holmes Mystery,” including dinner and matinée brunch menus, along with the fall museum exhibition opening reception. With two weeks to prepare, everyone worked long, hard days, but “What can we do? How can we help? Let us handle that!” were the most common refrains heard from the visiting Bon Appétiters. Kris McLean, operations support manager for the Pacific Northwest region, was an integral part of the opening weekend’s success, ensuring the on-site teams had the support they needed. Special thanks go out to all accounts whose team members filled in for the helpers during the opening.

Longstanding FAC members who attended the grand opening were deeply impressed with the team’s presentation and the quality of both service and food.

For the Colorado College and FAC teams, the collaboration was a heartwarming example of how geographically dispersed teams can redefine teamwork — it felt like everyone became part of the Colorado College family!

Submitted by Maura Warren, Director of Catering

Some of the Colorado College Fine Arts Center opening team and regional helpers, front row: James Edmunds, Nordstrom; Lou Lathon, district manager of Rocky Mountains region; Brian Armstrong, University of Portland; JP Jefferson, Amazon; Halle Smith, Nordstrom. Second row: Heather Carroll, University of Portland; Adam Worth, Starbucks; Michelle Clair, Amazon; Kris McLean, operations support manager for Pacific Northwest region; Jackie Lovecchio, Colorado College; Peter Tran, University of Portland. Third row: Tim Green, University of Portland; Rudolfo Martinez, Mobile Mavens; Randy Kruse, Colorado College; Maura Warren, Colorado College; Amanda Cherbiske, Zulily; Colton Thrun, Colorado College; Ian Deale, University of Portland. Back Row: Ryan Leusink, Westminster; Matt Butler, Colorado College; Frazer Buchanan, Westminster; Ed Clark, Colorado College

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COLORADO COLLEGE DEBUTS PRE-THEATER FINE DINING WHEN THE BON APPÉTIT TEAM at Colorado College partnered with the Colorado Springs Fine Arts Center earlier this year, they were eager to share their vibrant flavors and fromscratch cooking with a new audience: local theater- and museumgoers.

In addition to offering espresso beverages and grab-and-go items at a coffee bar during museum hours, the team creates performance-inspired pre-theater dinners, brunches, and appetizers in the FAC’s Taste restaurant and Deco Lounge. The menu at Taste elegantly combines local ingredients and seasonal flavors with a nod to the play being performed. For a recent performance of “Baskerville: A Sherlock Holmes Mystery,” Sous Chef Jackie Lovecchio incorporated traditional British dishes such as Lancashire hotpot (in a vegan version) with local root vegetables and shaved potatoes, and Colorado-raised Cornish hen with cider-braised cabbage.

For those seeking lighter fare, guests can enjoy cocktails, small plates, and house-

The Deco Lounge’s charcuterie board features a mix of imported and house-cured items with seasonally varying accompaniments and house-pickled vegetables

made charcuterie under a beautiful Dale Chihuly sculpture in the adjacent Deco Lounge. Menu items include beet caprese with smoked mozzarella and pistachio vinaigrette, and a charcuterie board featuring house-cured duck prosciutto, beef jerky, and pancetta alongside Clark’s Honey

Farm honey, whole grain mustard, marinated mushrooms, house-pickled vegetables, and roasted garlic crostini.

Jackie and her team create a special buffet brunch for Sunday matinée performances that includes performance-inspired cocktails like the Sherlock (gin, elderflower liqueur, brut cava, and lemon) and the Baskerville Bellini, as well as breakfast classics such as French toast, eggs Florentine, and assorted pastries. The team also creates a children’s menu, which is sure to be especially popular during upcoming performances of “Annie.”

“Our menus are themed to the show that is going on in the theater, and I’m constantly inspired by the world and ingredients around me,” said Jackie. “‘Annie’ was a challenge, as it is geared more toward children. Our menu will feature familiar dishes executed with a twist, and of course we’ll be making everything from scratch, down to the ketchup and pasta!”

Citrus-marinated crab with edamame-avocado purée, house-pickled peppers, Springs City Harvest microgreens, and soy reduction

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Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

ROSE-HULMAN INSTITUTE OF TECHNOLOGY STUDENTS PICK A PECK OF SWEET POTATOES RESIDENT ADVISORS AT Rose-Hulman Institute of Technology in Terre Haute, IN, commit to doing service projects every term with the students on their floors.

Last year, RA Zach Foote took his students to The Pickery, a you-pick organic vegetable farm — and Bon Appétit Farm to Fork partner. They had so much fun that he decided to repeat the experience with this year’s group of advisees.

Bon Appétit Community Programs and Sustainability Support Manager Piper Fernwey, Assistant Director of Student Services Kristen Latta, and graduate student intern Kyle Washburn accompanied the group.

Together, they harvested six different varieties of sweet potatoes, filling more than 10 five-gallon buckets over the course of two hours!

Submitted by Piper Fernwey, Community Programs and Sustainability Support Manager

Three students cheerfully unearth sweet potatoes from the soil

The Pickery farmer-owner Laurie Elliott (left) and the Rose-Hulman volunteers pose in the Indiana sunshine

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RAINBOW FARMS FINDS A MARKET AT OBERLIN COLLEGE THOUGH BON APPÉTIT CHEFS have long established mutually beneficial relationships with local farmers, on-site farmers’ markets can be a challenge for the farmers in terms of time invested versus sales gained. So when Director of Operations John Klancar at Oberlin College in Oberlin, OH, asked Farm to Fork partner Larry Klco of Rainbow Farms to try selling his rainbow-colored produce on campus, Larry was understandably hesitant. Nevertheless, Larry agreed to set up a stand one day, after he delivered to the cafés.

To everyone’s surprise, business was terrific.

Luck provided ideal weather, sunny and

amazed at how eagerly students embraced his produce and opened up their wallets to support his family farm. By 2:30 pm, he had sold out of yellow watermelon, cantaloupe, pink potatoes, and more.

Students jostling to buy an impressive array of fresh produce from visiting Madison, OH–based Rainbow Farms

warm for fall in Ohio. An outdoor location with lots of foot traffic also helped. By 1:30 pm, Larry was already inquiring about setting up a subsequent date. He was

Many students and staff were buzzing about the farmstand on campus, and asking when Larry would return. Rainbow Farms has an extended growing season due to its proximity to Lake Erie and its use of hoop houses. The Bon Appétit team is looking forward to bringing Rainbow Farms back in the spring.

Submitted by Eric Pecherkiewicz, Marketing Manager and Dietitian

UNIVERSITY OF PORTLAND ROLLS THREE FALL CELEBRATIONS INTO ONE BIG SUCCESS A vegetable stand burst with autumnal produce such as kale, fingerling and heirloom potatoes, pumpkins and other squash, multiple types of peppers, rainbow carrots, celeriac, purple cabbage, and more.

Fresh-pressed apple juice kept nice and cold

AT ITS THIRD ANNUAL event featuring local farmers and artisanal goods, the Bon Appétit team at the University of Portland in Portland, OR, upped the ante: They incorporated the companywide Applefest promotion and National Coffee Day festivities into the market-themed celebration. Five booths offered a wide array of local, seasonal items for sale, while local banjo player George Mandis played bluegrass music for the crowd.

The Applefest booth included a large display of baked goods including apple strudels, apple turnovers, apple tarts, fritters, and apple bars, plus a large variety of apples for purchase. The crowd went especially wild for the fresh-pressed apple juice. Apple vendor Sam Asai from A&J Orchards in Hood River, OR, was on-site and happy to chat about this delicious Pacific Northwest fruit. Additional booths featured house-made ready-to-eat products such as mason jar soups, dressings, and pasta sauces, along with baguettes from Grand Central Bakery, Nisqually Tribe–packaged salmon, and more bakery treats.

The remaining booth was dedicated to National Coffee Day. It featured iced coffee samples and bags of Fair Trade coffee from both Nossa Familia Coffee and Starbucks.

Submitted by Kelly Vosberg, Front of House Supervisor

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FROM THE FELLOWS | SHIRA KAUFMAN

GROWING AN APPRECIATION FOR LOCAL FOOD “No longer having access to ripe local produce made me realize how important it had been to my overall well-being and how that had instilled in me a passion to extend that access to others.”

Sometimes it takes distance from the things that have been so assiduously woven into your life to recognize what a large role they have played. I think the same principle applies to food. While living abroad in France and Spain on a gap year before college, I found myself craving the crunch of a fresh vegetable so much that I would eat anything raw. One time I even ate an eggplant raw — which I would not suggest to anyone else. No longer having access to ripe local produce made me realize how important it had been to my overall well-being and how that had instilled in me a passion to extend that access to others.

Fellow Shira Kaufman feeding chickens

I

grew up in the small town of Leverett, MA, where backyard chickens were common and everybody’s parents had a granola recipe that was “better than the grocery store’s.” As a kid I didn’t realize how lucky I was to live in a place that was so ripe with fresh, local food. I can clearly remember the feeling of sinking my toes into the mud as I walked through the fields of our local community-supported agriculture farm, plopping every third cherry tomato I picked in my basket while the rest went straight into my mouth. One day, while picking up our vegetables at the farm, I discovered Pat, a massive and gloriously mud-covered pot-bellied pig, and immediately fell in love. The next day in my first-grade classroom, I proudly informed my classmates that I had “become a vegetarian.”

The first meal I ate when I arrived on the campus of Carleton College in Northfield, MN, was not in the dining hall or at a local restaurant, but instead was a foraged assembly of late summer raspberries, tomatoes, and greens from the campus community garden. I had arrived early for preseason cross-country track to a mostly empty campus, with an extremely empty stomach. In a way, that first day set the stage for my next four years of college.

The campus garden felt like a good way to make fresh vegetables accessible to all students, so I sunk my hands in (literally and metaphorically).

Later, I started volunteering at a local farm that sold much of its produce to Bon Appétit at Carleton. Having seen the resources and labor that went into the food we ate every day in the dining hall,

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I began to wonder about what happened to the extra food at the end of meal periods. Working as the Food and Sustainability Coordinator for Carleton’s Center for Community and Civic Engagement, I proposed that we start a food recovery program for the surplus food from the dining hall. For the next few years, I would spend countless hours in the dining hall packaging the surplus food to donate to community partners.

Starting the food recovery program at Carleton gave me the opportunity to see behind the scenes of our dining hall and meet the Bon Appétit chefs and managers. I was impressed to see how passionate they are about creating delicious food and ensuring that everything before, during, and after service is done as sustainably as possible. I’m thrilled to have joined the team and look forward to learning more about other campuses, other sustainability initiatives, and anything else the year has in store.

Shira starting the Food Recovery Network chapter at Carleton

SEATTLE U STUDENTS LEARN TO COOK ON A BUDGET

Fellow Caroline Ferguson helps out with Executive Chef Christine Keff’s cooking demo at Seattle U as Azaria Seagall, a student leader from Food with Spirit, holds up a laptop showing a map of campus gardens with edible plants labeled

IF COOKING IS ONE of those important life skills that should probably be taught in school but isn’t, then cooking on a budget is the extra-credit version of that class.

That’s why Bon Appétit at Seattle University collaborated with the school’s Center for Environmental Justice and Sustainability and the student clubs Just Serve, Health and Wellness Crew, and Food with Spirit to host a second annual Food Day cooking class.

This year’s class focused on food insecurity, food access, and budget cooking.

After a brief intro from Bon Appétit Fellow Caroline Ferguson about food insecurity, waste, and recovery, Executive Chef Christine Keff demonstrated three delicious dishes: pearl barley and mush-

room risotto; salmon-head chowder; and braised ham hocks with vegetables.

Christine shared some great pearls of wisdom as she cooked. Guests learned that carrots, onions, and celery are foundational to many dishes and always inexpensive, while flavorful ingredients like dried porcini may seem expensive, but a little goes a long way to add incredible depth of flavor.

She also talked about her days learning to make risotto at the Four Seasons restaurant in New York City, and asked the students for their opinions and input on future menu ideas.

“Budget cooking is real,” said Christine during the class, while hacking apart a

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salmon head with a cleaver. “You can’t always get two pretty steaks in a shrinkwrapped package.”

Between Christine’s lessons, students from each collaborating campus organization gave presentations on relevant topics ranging from the nutritional effects of food insecurity to foraging and cooking with campus edible plants, as well as volunteer opportunities at local food banks and soup kitchens. At the end of the class, they raffled off a copy of a food stamp budget cookbook, Good and Cheap by Leanne Brown.

Submitted by Caroline Ferguson, Fellow

CAFÉS

DAYS

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LUNCH SPECIALS

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MARKET CAFÉ Vegetable Jalfrezi

O

cauliflower, Riverdog Farms padron peppers, and Petaluma purple fingerling potatoes @tandoori

Local Vegetable Chow Mein

FF

locally crafted chow mein noodles, cabbage, Gilroy garlic, carrots, Chive Farms green onion, and tamari sauce @global

Capay Organic Tomato Salad

FF

Di Stefano burrata cheese, basil, Maldon sea salt, extra virgin olive oil, aged balsamic, and toasted baguette @Farm to Fork

Roasted Duck Breast

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grilled Riverdog Farms delicata squash and garlic broccolini @Farm to Fork

MENU ICON LEGEND O Organic Organic: Contains at least 95 percent organically produced ingredients (by weight) from a USDA certified source

FF Farm to Fork Farm to Fork: Contains seasonal, minimally processed ingredients from a local farm, ranch or fishing boat.

Vegetarian Vegetarian: Contains no meat, fish, poultry, shellfish or products derived from these sources but may contain dairy or eggs

Cafebonappetit.com’s home page gives visitors what they want — the daily specials — yet many stick around to read other original content

The recipes for healthy dishes are a popular destination for Cafebonappetit.com guests

SATURDAY, DEC 9 TODAY’S MENU

LUNCH MARKET CAFÉ 11:00 AM - 2:00 PM VEGETABLE JALFREZI

O

@tandoori

cauliflower, Riverdog Farms padron peppers, and Petaluma purple fingerling potatoes

LOCAL VEGETABLE CHOW MEIN

FF @global

locally crafted chow mein noodles, Watsonville cabbage, Gilroy garlic, carrots, Chive Farms green onion, and tamari sauce

CAPAY ORGANIC TOMATO SALAD

FF @Farm to Fork

Di Stefano burrata cheese, basil, Maldon sea salt, extra virgin olive oil, aged balsamic, and toasted baguette

ROASTED DUCK BREAST

O @Farm to Fork

grilled Riverdog Farms delicata squash and garlic broccolini

VIEW FULL MENU OR MENU BY DIET

O VEGAN

ORGANIC

VEGETARIAN

FF FARM TO FORK

Note: Menu items may change just before service. Please check the website for the most current information.

CAFEBONAPPETIT.COM PASSES 2M MARK In October 2017, Bon Appétit’s umbrella site for its clients and guests, Cafebonappetit.com, passed a big milestone — 2 million page views per month!

Many of those guests were of course looking for what delicious, made-from-scratch special would be served for lunch in their favorite café that day. But the average time spent on the site is almost a minute and a half, which is practically an eternity in modern website behavior.

What are they perusing? Recipes for healthy dishes, food-related events taking place on their campus (Bon Appétiters post 500 events on average every month companywide!), “Buzz” articles scrutinizing current wellness trends, information on our sustainability commitments, nutrition advice, catering information, and so much more.

These statistics are all the more remarkable because more than 40,000 guests don’t even need to visit Cafebonappetit.com to see what’s for lunch — they’ve signed up to get Menu Mail in their inbox every day, listing the specials, events, and that week’s promotions.

Congratulations to the Cafebonappetit.com team for tirelessly working to improve the site’s functionality and features, and to our hardworking chefs and helpers who have entered 7 million menu items since the new system launched in early 2012!

More than 40,000 people have signed up to get Menu Mail in their inbox daily

EVENTS IN BRIEF

A happy student smiles as she receives her Wheaton Pride gift basket

WHEATON COLLEGE SPURS SALES FROM DAY ONE During new student orientation, the Todd Beamer Center at Wheaton College in Wheaton, IL, buzzed with excitement as parents and first years made their way through a labyrinth of informational displays. When the newcomers hit the Bon Appétit table, Retail Supervisor Andrew Boston and General Manager Raul Delgado cheerfully answered their questions while also selling gift baskets and discounted meal tickets.

Assistant Catering Manager Jennifer Vincent’s Wheaton Pride basket was especially popular, with its Wheaton-logoed knickknacks, candy, house-made baked goods, and cards ready for parents to personalize (when their kids weren’t looking). Students whose parents bought a Wheaton Pride basket that day received a text message a few days later telling them to head to the Bon Appétit offices. When they arrived, they were surprised and delighted to find the baskets and cards from their loved ones.

The Bon Appétit team sold more than 30 gift baskets at $40 each and also gathered an email list of over 50 families who wanted reminders to send their child a birthday basket during the school year. Pre-order discounts even inspired some parents to pay for their birthday baskets far in advance. The team also sold over $14,000 in discounted meal tickets, ensuring students’ regular attendance at on-campus meals. The dual promotions were win-win for everyone. — Submitted by Samantha Bauman, Director of Catering

CARLETON TACOS TO NEW STUDENTS ABOUT SUSTAINABLE FISH: To highlight Bon Appétit’s commitment to sourcing sustainable seafood, Sous Chef Vale Riggs from the Carleton College team in Northfield, MN, prepared scrumptious fish tacos during Falling for Carleton, the annual fall visit by prospective students. Each year, the team brainstorms menus that highlight their collective commitment to sustainable sourcing, a commitment they uphold year-round.

The Carleton College team was very excited to share some of the wonders of Bon Appétit and its core values with the community and its visitors. — Written by Sustainability Student Manager Jerrilyn Goldberg

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EVENTS

Salmon tartare crowned with fragrant dill

MENU HORS D’OEUVRES SALMON TARTARE FIG SKEWERS POTATO SOUP EN CROÛTE FIRST COURSE A dramatic chocolate apple pecan tart for dessert

GRILLED SHRIMP

with heirloom tomato “bloody mary”

ST. OLAF FARM TO FORK DINNER DRAWS ENTHUSIASTIC PRAISE

BEEF CARPACCIO

On a beautiful fall evening, the Bon Appétit team at St. Olaf College in Northfield, MN, hosted a Farm to Fork dinner for 24 guests who’d bid for their seats at the annual Laura Baker Services Association Gala. Executive Chef Matthew Fogarty and Culinary Director Rafael Perez offered up a wide-ranging menu that elicited much praise. Wrote Jonathan Hill, professor emeritus of English at St. Olaf: “What you served in the old barn on Wasner’s Farm north of here on Sunday was equal to the very best. The range of ingredients, the pacing of the meal, the size of the portions, the colors, the textures, the tastes, the combinations (such as that huckleberry jam with cheese), the selection and pairing of the wines, the constant and delightful creativity in all these departments, and your own introductions to each course, everything was outstanding. Please pass on my thanks and congratulations to all who contributed, including the wait staff.... I hope our students on campus wake up before they graduate to just how lucky they are...!” — Submitted by Jill Metz, Catering Director

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with crispy capers, lemon emulsion, and arugula PAIRING: PIEROPAN SOAVE CLASSICO

SECOND COURSE ROASTED WILD MUSHROOMS

with truff le jus and AmaBlu DUCK MEATBALL

with sage polenta, pancetta, and red wine syrup PAIRING: CAN BLAU RED

THIRD COURSE CHEESE PLATE

with mixed country olives CHOCOLATE APPLE PECAN TART PAIRING: RAMOS PINTO RUBY PORT

EVENTS

CUSTOMIZE YOUR CARAMEL APPLE: Otterbein University Marketing and Sustainability Admin Luke Hassenpflug cuts apples for guests while manning the caramel apple bar on the university’s Westerville, OH, campus. Guests could pair their Red Delicious and Granny Smith apples with caramel dipping sauce, chocolate curls, coconut shavings, Oreo crumbles, crushed pretzels, and graham cracker crumbs for an indulgent Friday afternoon treat. — Submitted by Amanda DeWitt, General Manager

Beef barbacoa empanada with spicy chipotle cheese sauce

PENN CATERING SHOWS PRIDE IN PATIO-THEMED REUNION BID Given the scope of the University of Pennsylvania’s annual alumni reunion, planning for all aspects of the event begins far in advance with the annual Penn Reunion Leadership Conference. Among other things, the conference gives the reunion’s organizers a chance to try food and services from several caterers before deciding which one(s) to secure for the next year’s gathering.

The Bon Appétit catering team jumped at the opportunity to showcase its offerings. Working with the organizers’ Proudly Penn Patio Party theme, the Bon Appétiters (and their marketing cohorts!) put together a red and blue display to demonstrate Penn pride. Paper lanterns lent a patio ambience. With a menu of beef barbacoa empanadas with spicy chipotle cheese sauce, vegan (and made without gluten-containing ingredients) chickpea pav skewers, and vegetarian red beet and chèvre whoopie pies, the team showed off its versatility while making amazing connections with future clients.

Catering Operations Manager Natalie Armentrout and Catering Cook Barry Washington with Penn colors on full display

“Your display was impressive, and I know that the event owners certainly took notice!” wrote Alyssa Blaker, assistant director of programs and special events. “Also, thanks to your kitchen team for the delicious menu (while waiting for a ride home, I shamelessly ate my empanada on Chestnut Street, it was so delicious!!).

Please send your entire team my deepest gratitude for working this event.”

The effort paid off: They successfully secured event bookings for Reunion 2018. — Submitted by Beth Bayrd, Marketing Manager, and Agnès Leclercq-Randazzo, Director of Catering

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EVENTS

Vivint Smart Home - Provo Executive Chef/Manager Cheyenne Luck, Vivint Smart Home - Lindon Executive Sous Chef Jonathan Campbell, and General Manager Alban Newton

Jonathan showing off the chili

VIVINT DONATES CHILI TO COMBAT HOMELESSNESS The Bon Appétit teams at Vivint Smart Home in Provo and Lindon and Vivint Solar in Lehi, UT, recently gathered with members of the community for the 31st Annual Great Salt Lake Chili Affair.

Held in support of The Road Home, a local nonprofit and shelter, the event raises money to combat homelessness in Salt Lake City. Vivint Solar’s Vice President of Public Policy and Government Affairs, Erica Dahl, invited General Manager Alban Newton and the other Bon Appétiters to participate in the event.

Vivint Smart Home - Provo Executive Chef/Manager Cheyenne Luck and Sous Chef Ben Sollosy and Vivint Smart Home - Lindon Executive Sous Chef Jonathan Campbell teamed up with Vivint Smart Home’s Facilities Strategic Operations Manager Jen Legas to take on the challenge by donating 105 gallons of chili to the cause. They were proud to participate along with some of the biggest players in the Salt Lake City food scene. — Submitted by Chloe McCombs, Marketing Manager

COFFEE CUP RUNNETH OVER: At Ricks Café at Willamette University College of Law in Salem, OR, National Coffee Day kept everyone perky. Award-winning Pastry Chef Alison Pickerel prepared coffee cheesecake cupcakes with espresso whipped cream and chocolate chips. Not to be outdone, Baristas Kensey Hopkins (left) and Kierra Todhunter-Mitchell (right) boosted coffee with two shots of espresso and topped the special drinks with whipped cream and chocolate-covered espresso beans. — Submitted by Bonnie Von Zange, Director of Operations

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EVENTS The Leading with Purpose kickoff dinner’s elegant décor

UNIVERSITY OF THE PACIFIC HOSTS PAIR OF CAMPAIGN KICKOFF EVENTS Embarking on its largest, most significant fundraising initiative to date, University of the Pacific in Stockton, CA, kicked off the Leading with Purpose campaign with a celebration dinner. Held at the Don and Karen DeRosa University Center, the dinner featured live music from the Brubeck Institute Jazz Quintet. Executive Chef Marco Alvarado and the Bon Appétit team served the 200-plus guests a four-course meal. A multimedia presentation about the Pacific student experience was interspersed between courses.

The fantastic dinner set the tone for Homecoming and Parent Weekend, which culminated in Pacific’s Premier Taste of Pacific event for more than 1,400 guests. The over-the-top menu included herbed Bellwether Farms ricotta tuxedo raviolo, lobster tail au beurre, tarragon-infused olive oil, and crispy shallots; roasted heirloom beets, local citrus bites, and quinoa tabbouleh; seared duck breast and lemongrass coconut risotto; sous vide Niman Ranch lamb loin, vegetable ash, basil Manchego crumb, caramelized sweet potato; and caramelized maple pancetta with charred oyster mushrooms and Brussels sprouts. — Submitted by Kaitlyn Futch, Regional Marketing Manager

DENISON DONATION RAISES $650 FOR LOCAL CONSERVATION GROUP While the Denison Dining team at Denison University in Granville, OH, has purchased items at the Licking Land Trust fundraiser in the past, this year the team offered up an auction item of its own!

Executive Chef Jonathan O’Carroll and his team donated a fivecourse catered dinner party for eight people, featuring all-local ingredients, to be prepared in the winner’s home. The auction, which took place at the Granville Inn, a Denison University– owned establishment, was a big success. The Bon Appétit dinner raised $650 for the conservation organization, whose mission is to protect and preserve green spaces in central Ohio. It was the highest-bid item at the auction! — Submitted by Kaity Vorbroker, Human Resources Admin Assistant

Student Alex Portnow holding the wild rice–mushroom burger and kale salad her recipes inspired

CARLETON GIVES STUDENTS TASTE OF HOME VIA RECIPE PORTAL With the new Recipes from Home feature on Carleton College’s Cafebonappetit.com website, students at the Northfield, MN, campus may submit meaningful recipes along with what makes them special. Carleton student Alex Portnow recently submitted several recipes for Indigenous People’s Day, including one for Three Sisters Soup. The “three sisters,” of course, are the agricultural triad — squash, maize/corn, and beans — used by many Native American tribes. These crops enjoy a mutual agricultural benefit when planted together and were vital to fortifying diets during long winters. The three sisters are still common in indigenous diets today.

Alex also submitted a recipe for a burger using ground beef, wild rice, and mushrooms with blueberry-tomato salsa, served with a kale and quinoa salad. All of the items were such a hit, comment cards flowed in requesting that they be served again. — Submitted by Katie McKenna, General Manager

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EVENTS

Baker Travis Strickland and Head Baker Alison Pickerel with their impressive Waller cake

WILLAMETTE UNIVERSITY SWEETENS 175TH BIRTHDAY CELEBRATION A round birthday cake has its merits, but one in the shape of a beloved building certainly turns more heads. At Willamette University, award-winning Head Baker Alison Pickerel recently created a replicate of Waller Hall, the oldest building on the Salem, OR, campus.

The dramatic cake was a delicious (and impressive!) tribute to Willamette’s 175th birthday! — Submitted by Bonnie Von Zange, Director of Operations

FALLING FOR S’MORES! As leaves turned and the air cooled, Bon Appétiters at Mills College in Oakland, CA, hosted a s’mores night at Founders Commons. Students roasted marshmallows over an open flame and then helped themselves to the s’mores bar to complete their warm, chocolatey treats. Pumpkin carving further enhanced the celebratory autumn theme. — Submitted by Crystal Chun Wong, General Manager

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CORNELL COLLEGE PROUD TO BE KEY PART OF COMMUNITY SUPPORT FOR MORNING GLORY CSA

Farmer Donna Warhover in her greenhouse

DONNA WARHOVER’S FARM, Morning Glory, sits just outside Mount Vernon, IA, a cheerful small town in the east of the state where Bon Appétit client Cornell College is also situated.

The farm’s roots stretch back to before the Civil War, when the land was the site of a yeoman homestead. During a recent visit by Bon Appétit Fellow Peter Todaro, Donna explained how she is just the latest link in a chain of Iowans who have tended to this patch of ground for over 150 years. Her part in this lineage is one that she’s proud of, but not one that she expected.

Like many newcomers to sustainable agriculture, Donna spent much of her career on a very different path. She worked as an executive assistant for Goodwill of the Heartland, and after completing a master gardening course, headed up a garden project that provided employment opportunities to adults with disabilities. It was while working on this project that she chose to forge a new career in agriculture, inspired by the way farming can serve as a wellspring for so much more: community, dignity, and connection to the land.

Donna and her husband, Bill, began Morning Glory LLC with this ethos in mind. From the beginning, they set up their tidy 3-acre farm to run as a community supported agriculture (CSA) program, in which members become shareholders of the farm, making a one-time payment at the beginning of each growing season in exchange for boxes of produce every week during harvest. In doing so, Donna and Bill offer a model that not only nurtures the health of the community, but also of their soil; while not USDA Certified Organic, they follow organic practices, and maintain rotations of cover crops that inject plant matter back into what had previously been compacted conventional farmland. Donna also remains connected to her former role, hosting adults with disabilities who work on the farm once a week or more.

Morning Glory has taken off: In 2013 they started out with 10 shareholders, a number that has since ballooned to 70. In this time, Donna and Bill have also increased their sales outlets, selling to select wholesale accounts including the Bon Appétit team at Cornell College, only a mile and a half from the farm.

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COLBY COLLEGE BRINGS HOGWARTS TO LIFE

To kick off the Quidditch games, Colby Dining Services presented a cake decorated with Hufflepuff, Gryffindor, Ravenclaw, and Slytherin crests

THE FIRST HARRY POTTER NOVEL was released in 1997, and people young and old were excited to celebrate the 20th anniversary of this best-selling series. At Colby College in Waterville, ME, students flocked to “Great Hall Night” in Foss Hall, which visually could easily double as Hogwarts. The Harry Potter Club and Student Programming Board transformed the café with green, gold, blue, and red decor, while Chef/Manager Brian Beaupain and his Bon Appétit team brought the theme to life through food and drink.

The Cornell team, right to left: Executive Chef David Smigo, Sous Chef Keith Schwock, Fellow Peter Todaro, Sous Chef Shane Olinger, General Manager James Richards, Executive Sous Chef Austina Smith, and Retail Manager Ivy Risch

The team at Cornell is happy to work with them, recognizing that Morning Glory’s small acreage and high retail volume means that sales to the café on campus will only happen sporadically, when Donna has a glut of a particular crop. But it’s always been a practice of Executive Chef Dave Smigo and Executive Sous Chef Austina Smith to be nimble in their ability to source from their small, local vendors like Morning Glory. In doing so, they contribute to a cascade of interactions and a web of soil, community, and resilience on the rolling plains of eastern Iowa.

Submitted by Peter Todaro, Fellow

They served butter beer (a sweet, warm drink) and a menu of felix felicis (pumpkin soup), barbecued basilisk (chicken), cheese flobberworms (mac ’n’ cheese), Quidditch hoops (collard greens), hippogriff droppings (baked beans), and mandrake salad (coleslaw).

But wait, there was more: Bertie Bott’s every-flavored-bean purée (hummus), polyjuice potion (vegan peanut curry), doxy eggs (rice), draught of living death (edamame), and Trelawney’s tropical and Sirius black-bean salsas served with dragon scales (tortilla chips).

For dessert, they decorated a large cake with Hufflepuff, Gryffindor, Ravenclaw, and Slytherin house crests, which helped kick off the Quidditch games that followed.

While Colby students might have wished they could cast a spell so they wouldn’t have to study for finals, or enter a magic world where they could make their term papers disappear, at least they got to don their wizard robes for one very special night. Colby’s Student Advisor Olivia Silverman was filled with gratitude. “Colby Dining did an amazing job, and I couldn’t be more thankful for all their help!”

Submitted by Larry Simpson, Project Manager

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BEST BUY OPENS UP WORLD OF FUTURE OPPORTUNITIES FOR SPECIAL WORKERS

Best Buy Executive Chef Christian Pieper trains Minnesota Life College graduate Michael Rauschendorfer in prep technique

Cashier Lisa Jimenez works with MLC grad Mike Fuell

THE BON APPÉTIT TEAM at Best Buy in Minneapolis has been enjoying a partnership with Minnesota Life College (MLC) that has changed many lives in both organizations.

to providing practical experience for MLC’s culinary and hospitality curriculums. Executive Chef Christian Pieper has begun teaching knife skills and basic cooking techniques, while General Manager Susan Davis walks students through the ins and outs of catering and dining room service standards.

MLC is a three-year life skills training program located in Richfield, MN, for young adults with autism spectrum disorder or other learning differences. An old contact of Bon Appétit CEO Fedele Bauccio’s connected the two entities, and soon MLC’s Executive Director Amy Gudmestad was meeting with Bon Appétit Regional Vice President Mark Lachance. Not long after, the Best Buy team hired Nick Wright, its first MLC graduate, for a kitchen utility position and quickly added others.

The Best Buy team is proud of its four hard-working MLC graduates, who are thriving as they master their new roles. Even better, they look forward to coming to work every day and display genuine gratitude for the opportunities they’ve been given.

Recently, MLC Job Developer and Life Coach Jeff Myhre asked if the partnership could go further still, from employment to training. Yes, it turned out they could! The Best Buy team committed

Teaching has its own intrinsic rewards, but the chance to train Best Buy General Manager Susan Davis shares catering tips with Piper Freeman potential new hires is certainly a benefit to Bon Appétit as well. The program gives the team an opportunity to get to know each student well, to best match them to open positions, as it recently did when Best Buy sent one of the graduates to provide support to Bon Appétiters at nearby St. Olaf College in Northfield, MN. One good idea can truly create life-changing opportunities.

Submitted by Christian Pieper, Executive Chef

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ST. OLAF PLAYS WITH REGIONAL FAVORITES AND INTERNATIONAL DISHES

License plates announce the week’s featured state

HOME IS WHERE THE HEART IS — but it’s also where the stomach likes to return. At St. Olaf College in Northfield, MN, Executive Chef Matthew Fogarty has started a series of weekly “Home State specials” that celebrate nostalgic regional foods in all their quirky glory. License plates at the station call out the featured state. (Matthew bought a collection of all 50 states last summer.)

The menuing process often begins weeks in advance. “We research and find idiosyncrasies and cool flavors in a region or town in a given state. Then we build the food to make it authentic,” explains Matthew.

In a recent Home State focus on California (which Matthew refers to as “Cali” and his “second home”), he, General Manager Traci Quinnell, and the Bon Appétit team focused on Santa Maria–style barbecue.

“We did it old school,” he said, menuing oak-grilled tri-tip, salsa fresca, chorizo pinto beans, garlic bread, and green salad with red wine vinaigrette.

In addition to California, the team has showcased Texas, North Carolina (for which they served 386.5 pounds of pork butt!), Pennsylvania, Maine, New Mexico, New York, and Illinois.

A nod to California: oak-grilled tri-tip, salsa fresca, chorizo pinto beans, garlic bread, and green salad with red wine vinaigrette

The St. Olaf team likes to experiment. The Home State dishes joined a previous student favorite series, Will It Taco?, inspired by the YouTube show. They picked foreign countries, researched their cuisines, and figured out how to adapt them to taco form. The move to highlight foods from

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different U.S. states seemed a natural next step. And for Thanksgiving, they expanded the concept yet again, honoring America’s neighbor to the north, Canada, with a holiday special of Thanksgiving poutine!

Submitted by Matthew Fogarty, Executive Chef, and Traci Quinnell, General Manager

SEMPER FRY! ST. EDWARD’S UNIVERSITY VETS COMPETE FOR WORTHY CAUSE

Competitors pose behind the pantry before the challenge begins

SEEKING TO HONOR THE sacrifice and dedication of the nation’s veterans, the Bon Appétit team at St. Edward’s University in Austin, TX, held a fun cooking competition in partnership with the St. Edward’s Office of Veteran Affairs during Veterans Week.

The team hosted the 2nd Annual Chopped Competition, a light-hearted battle filled with highs and lows, moments of culinary genius, looks of puzzlement and inspiration, and, most importantly, no injuries.

Faculty and staff wishing to attend bought tickets for $10 (students were free), and silent auctions were also held, with all proceeds going to the Make a Vet Sweat Foundation. This nonprofit helps Central Texas veterans with combat-related disabilities, and their spouses, by covering the cost of group fitness gym memberships for three months, to counter the symptoms of PTSD with holistic coping alternatives.

Teams represented the Army, Air Force, Navy/Coast Guard, and Marines (last year’s victors), with St. Edward’s students who are military veterans, plus faculty and staff volunteers, on each team. The Marines were

intent on retaining the apron of honor — and having their winning dish featured in the café on Veterans Day. As in the television show Chopped, the two rounds of the competition featured mystery baskets with both challenging and familiar ingredients. For the appetizer round, baskets contained nori, black licorice, all-beef hot dogs, and celeriac from Johnson’s Backyard Garden. The basket for the entrée round contained pork loin, instant ramen, freeze-dried Asian pear crisps, Raindrop Farm prickly pear, and Gundermann Acres purple sweet potatoes. As an added challenge, teams also had to incorporate MREs (Meals Ready to Eat) in both their appetizer and entrée rounds.

The winning appetizer was a Japaneseinspired hand roll with beef hot dog and celeriac wrapped in nori with a black licorice and mirin dipping sauce. The entrée was a seared pork chop topped with julienned Gala apples, stir-fried purple sweet potato, and vegetable ramen noodles with a prickly pear and freeze-dried Asian pear reduction.

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College Assistance Migrant Program Director Perla Delgado working with some Raindrop Farm prickly pear

As the competition concluded, the Marines once again emerged victorious, winning an apron embroidered with the words “Veterans Day 2017 Chopped Champion St. Edward’s University,” the title of St. Edward’s best Veteran Culinarians, and gloating rights for a whole year. All teams look forward to next year’s competition!

Submitted by Elvin Lubrin, Assistant General Manager

HILLSDALE COFFEE PROMO SPARKS A TRUE BREW-MANCE

A Rishi turmeric ginger chai latte was the perfect addition to the slate of fall-themed drinks

The honey and nut cookie bars sold out so quickly that Supervisor Lisa York had to bake more!

COFFEE-LOVING STUDENTS APPROACHING FINALS week had an assist staying alert thanks to a month-long coffee promotion at Hillsdale College in Hillsdale, MI. Leveraging the True Brew-mance marketing collateral, Bon Appétiters at AJ’s Café 1844 and Jitters Café featured specialty drinks fit A honey and nut latte featured locally for fall, espresso punch cards, sourced Zingerman’s espresso, honey, and hazelnut syrup and a coffee-themed giveaway. From the honey and nut latte (Zingerman’s espresso, honey, and hazelnut syrup) to the turmeric ginger chai latte (Rishi turmeric ginger chai), inventive sips delighted espresso and non-espresso drinkers alike.

Launching the new promotion inspired Supervisor Lisa York of AJ’s to craft specialty food items to pair with the drinks. Honey nut cookie bars, honey nut “puppy chow” trail mix, and tea cookies made perfect partners as the temperature dipped outside.

For the promotion’s final week, AJ’s and Jitters is offering an horchata latte (made with rice milk) together with churros — the team’s take on a global coffee pairing. Students have been delighted to ring in the holiday season — and finals — with an extra spark of energy!

Submitted by William Persson, Marketing Manager

The honey nut trail mix was a popular treat for on-the-go students

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TRICKY TREATS FOR HALLOWEEN Bon Appétiters just love Halloween. Maybe it’s getting to show off their knife skills in pumpkin carving, or their creativity in baking unashamedly indulgent treats, or cutting loose and connecting with their guests via silly costumes. Whatever the reason, it’s definitely one of the most popular days of the year. Here’s a small sampling of the ways in which Bon Appétit celebrated Halloween... ...WHO’S THE GROSSEST OF THEM ALL?

A honeydew melon carved as a brain at Lafayette College in Easton, PA

Zombie meatloaf by Executive Chef Brandon Mowbray at CHG Healthcare in Midvale, UT

BOO-YAH! PUMPKIN-FILLED FUN AT THE GARDEN AT AT&T PARK: Second graders from John Yehall Chin Elementary School in San Francisco excitedly hold up the pumpkins they got to take home and carve. Needless to say, the Halloween-themed field trip to the Garden at AT&T Park was a home run. — Submitted by Sam Wilder, Garden at AT&T Park Program Manager

Pumpkin eyeball cupcakes with maple cream cheese frosting at SAS in Cary, NC

A MIGHTY GOURD TIME AT LEWIS & CLARK COLLEGE: Bon Appétit Cook Leslie Van proudly poses with her masterfully carved creation of an anglerfish, a predator that dangles a fleshy growth from its head to lure in other fish. The Portland, OR, campus’s pumpkin carving contest had many great submissions, but Leslie’s was the clear crowd favorite.

— Submitted by Ani Baghoomian, Director of Operations

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...AT OBERLIN COLLEGE IN OBERLIN, OH

A few of the many entries in Oberlin’s jack-o’-lantern carving contest

Oberlin got in the spooky holiday spirit with Campus Dining Services’ first annual pumpkin carving contest. “From the moment when we first displayed the pumpkins themselves and announced our contest, we had students from all class levels rushing the cashiers at Wilder to claim their pumpkins!” marveled Wilder Café Manager Daron Frederick. By the end of the event, Wilder Bowl (Oberlin’s sprawling plaza) was glowing with creatively carved

gourds of all shapes and sizes — all grown locally by Ag Access, an Amish-owned farm cooperative based in nearby Streetsboro.

Students and staff alike gathered to vote for the winning jack-o’lantern. Victorious with more than 100 votes, the prize-winning student proudly went home with a Halloween-themed cornucopia of candy. — Submitted by Wayne Wood, General Manager

CAKES TO DIE FOR AT HILLSDALE COLLEGE: The Hillsdale, MI, campus dining team’s Halloween display featured cupcakes with black and red roses to fit the occasion, as well as a “spooky” candy dispenser. House-made sweets decorated with everything from a coffin to Stephen King’s “It” also added a tasty scare-factor to the spread. The kraken cake’s highly detailed design was almost too pretty to cut! Students were enthralled, taking numerous photos and posting them across all social media platforms.

— Submitted by William Persson, Marketing Manager

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SWEET AND SCARY TREATS AT CLAREMONT MCKENNA: The Bon Appétit baking team at this Claremont, CA, college created fun Halloween treats, including candy apples and house-made marshmallow “pet ghosts” featured on pumpkin pies. Students also had a blast decorating their jack-o’-lantern sugar cookies, getting creative with classic orange Halloween shapes, messages, and designs. And everyone had a good giggle over the vegan stuffed mushroom eyeballs and bloody bat wings on the lunch menu.

— Submitted by Jennifer Carbajal, General Manager

PUMPKIN ART AT UNIVERSITY OF NORTHWESTERN IN ST. PAUL: A successful pumpkin painting contest at this Minnesota university resulted in a beautiful display. General Manager Elliott Meier provided the pumpkins and paint — and more than 40 participating students took the activity to creative heights from there. It was the perfect way to de-stress and celebrate Halloween. — Submitted by Elliott Meier, General Manager

GOODIES GALORE AT OREGON EPISCOPAL SCHOOL: OES Upper School students in Portland, OR, enjoyed the Halloween DIY cookie and candy bar, taking their festive treats outside to enjoy the beautiful fall weather. Meanwhile, younger students indulged in a “dirt and worms” dessert comprised of chocolate pudding, Oreo cookie crumbles, and gooey gummy worms. — Submitted by Kelly Cowing, General Manager

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...AT ADOBE IN SAN JOSE, CA

An Adobe guest poses with her decorated Day of the Dead sugar cookie

Pastry Chef Leanne Pomellitto’s gorgeous sugar sculpture stole the show at Adobe’s Halloween event

The Bon Appétit catering team at Adobe - San Jose went all out for nearly 800 guests, presenting harvest hash Chex mix, “candy corn” puffed rice treats dipped in white and milk chocolate, pumpkin pretzels with hot cheese sauce, and a make-your-own caramel apple station complete with caramel, Granny Smith apples, chopped peanuts, coconut, and Oreo crumbs. The festivities didn’t stop there — Pastry Chef Leanne Pomellitto made Day of the Dead skull sugar cookies, which employees were invited to decorate with edible-ink pens. Adobe’s headquarters is full of highly creative individuals who love to compete, and the cookie decorating event was followed by a pumpkin-carving contest, in which employees got creative carving their own pumpkins. Adobe’s pumpkin patch setup, open for the month of October, provided pumpkins for Adobe employees to take home and art boards to take photos with. The biggest treat of all? Leanne’s beautiful 2 1/2-foot-tall blown-sugar sculpture! — Submitted by Kristina Echols, Marketing Coordinator Festive “candy corn” puffed rice treats

...AT OATH IN SUNNYVALE, CA

...AT UNIVERSITY OF THE PACIFIC IN STOCKTON, CA

What better way to endear yourselves to guests than to treat their children to a safe and delicious Halloween party? More than 200 children of Oath employees at the Silicon Valley campus (formerly known as Yahoo) enjoyed spooky Halloween treats made in-house, plus games, pumpkin decorating, and a costume parade. — Submitted

Thousands of local children flocked to the University of the Pacific campus for its annual Safe Trick or Treat event — and the Bon Appétit team was ready! They served more than 2,000 free macaroni and cheese boats out of the EAT food truck to community kids for the outrageously popular event. — Submitted by Kaitlyn Futch,

by Samantha Reyes, Director of Operations

Regional Marketing Manager

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...AT EMMANUEL COLLEGE IN BOSTON

...AT KKR IN SAN FRANCISCO

Spider cupcakes made by Emmanuel Head Baker Donna Papastavrou

This Halloween it was all treats, no tricks for Emmanuel students.

Every station was decorated ghoulishly. The students dined on dead man meatloaf, toxic waste macaroni and cheese, and witches’ brew beef stew before gorging themselves on the mountain of monstrous morsels that Head Baker Donna Papastavrou had created in her lab. There were cupcakes topped with marshmallow ghosts, jack-o’-lantern cupcakes, mummy cupcakes, and Frankenstein’s monster cakes. — Submitted by Patrick Sevy, Café Manager

Pirate grog at KKR’s Halloween kids’ party

SCARY-GOOD PUMPKIN CARVINGS AT BEST BUY: The Bon Appétit team at Best Buy in Richfield, MN, never misses an opportunity to make safety fun. That’s why Executive Chef Christian Pieper incorporated knife safety training into the annual carving contest. Here, contest winners Cashier Lisa Jimenez (first place), Line Cook Alfredo Urzua (second place), and Cashier Angelica Gonzalez (third place) proudly pose with their artistic creations and their cash prizes.

— Submitted by Susan Davis, General Manager

San Francisco can be a tough place to trick or treat — unless your parents work for KKR! Around 30 children of the financial services firm’s employees arrived at the company’s office decked out in Halloween costumes, ready for KKR’s annual kids’ Halloween party. After they filled their bags with candy, the festivities began — pirate-style, with pirate-themed activities and decorations. Guests were invited to decorate pirate foods and feast on Pirate’s Booty macaroni and cheese, parrot-leg chicken tenders, and a pirate-themed watermelon fruit boat complete with a plank.

Kids were wowed by a pirate grog that fizzled and steamed (from dry ice), and even more excited to dig through a treasure chest perched on its own sandy beach, chock full of chocolate coins and costume jewelry. — Submitted by Kristin Leon, Executive Chef/Manager

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SPREADING GRATITUDE FOR THANKSGIVING From “Thanksgiving’s little helper” pumpkin pie sales to full-on traditional feasts, Bon Appétit teams around the country gave our guests much to be thankful about...and were thankful ourselves for the chance to support and connect with our communities. Here’s how we celebrated Thanksgiving... ...AT EMMANUEL COLLEGE IN BOSTON At Emmanuel College, the Bon Appétit team got in the Thanksgiving spirit by serving up a holiday spread that celebrated all things local. Students gathered over roasted turkeys from Misty Knoll in New Haven, VT; mashed potatoes made with potatoes from Horse Listener’s Orchard in Ashford, CT; cream from High Lawn Farm in Lee, MA; and cranberry sauce made with cranberries from Jansal Valley Farm in Dartmouth, MA. Stuffing, gravy, and green beans rounded out the menu for the dinner, all served up with a smile by Dining Room Supervisor Kelly Jean-Louis and her sister, Cashier Michelle Jean-Louis. Head Baker Donna Papastavrou baked an array of delicious pies to fill the dessert table, using Horse Listener’s pumpkins and apples. The students left happy and full, and a few were overheard saying they hoped their family’s Thanksgiving dinner would turn out as tasty as the one Bon Appétit provided! — Submitted by Patrick Sevy, Café Manager Emmanuel College serves up local turkey from Misty Knoll in New Haven, VT

Dining Room Supervisor Kelly Jean-Louis and Cashier Michelle Jean-Louis serving Thanksgiving dinner to Emmanuel student Lindsay Fucile

Pumpkin pies by Head Baker Donna Papastavrou, made with local pumpkin from Horse Listener’s Orchard in Ashford, CT

...AT KNOX COLLEGE IN GALESBURG, IL Thanksgiving came early for Knox College thanks to the Dining Services team. More than 600 students feasted on locally sourced turkey breast, roasted Tofurkey, honey and brown sugar– glazed ham, vegan olive oil mashed potatoes, turkey gravy, garlic green beans, herb bread stuffing, roasted sweet potatoes, butternut squash, apple cranberry relish, corn pudding, and whole grain dinner rolls. Guests enjoyed several dessert options

including vegan pumpkin pie, sugar cream pie, double layer chocolate cake, and apple cobbler.

Students particularly enjoyed that Knox faculty and staff participated in serving the delicious meal, making the event all the more special. — Submitted by Diane Welker, General Manager

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...AT HILLSDALE COLLEGE IN HILLSDALE, MI Amidst the bustle of students’ lives at Hillsdale College, a Thanksgiving feast brought the campus community together for a lovely evening dedicated to being thankful. In a week of Thanksgivinginspired events hosted by the college’s Student Activities Board (SAB), the Bon Appétit team helped host a grand, festive catered event at the Searle Center, which over 600 guests (most of them students) attended.

Overjoyed to be one of the partners bringing the student body together over delicious food, the Bon Appétit team went all out with a traditional spread including roasted locally raised turkey, cranberry sauce, sausage and sage stuffing, mashed potatoes, sautéed green beans, and bread with cinnamon sugar butter.

Local vendors made the meal special by providing apple cider and Blue Hat coffee roasted nearby in Coldwater, MI. Vegetarians did not miss out on getting Thanksgiving-full, dining on acorn squash filled with quinoa and cranberry stuffing. The 1844 Society, an event partner, provided hand-crafted caramel-dipped apples with various toppings for dessert.

Setting the tone for the meal by discussing the meaning of Thanksgiving, Hillsdale College President Dr. Larry P. Arnn spoke about friendship, family, and giving back. Guests were seated at

A traditional Thanksgiving plate of locally raised turkey with cranberry sauce, sausage and sage stuffing, mashed potatoes, and sautéed green beans delighted guests

communal tables and encouraged to share what they were thankful for. In the spirit of giving back, members from the Hillsdale College football team lent a helping hand to the Bon Appétit staff in serving the event. — Submitted by William Persson, Marketing Manager

...AT REGIS UNIVERSITY IN DENVER

A guest participating in one of the Big Table activities

The Regis University team poses in front of their grand Thanksgiving spread

Regis University celebrated its second annual event called The Big Table Project, in the spirit of Thanksgiving, once again a wonderful success. A Thanksgiving feast served catering style pleased 798 guests, a few hundred more than are served on a normal lunch day.

Closing down the Main Café, Bon Appétiters converted the entire café from round seating arrangements to long rows of dining tables. Each row, holding about 100 seats, was reserved for a different department and paired with a topic for guests to discuss.

The wonderful, traditional spread made for a line out the door all afternoon. Chief of Staff at the Office of the Provost J. Stephen Jacobs was one of the many who took note of the detailed and delicious meal, saying that the presentation looked like the Bon Appétit team must have been up the whole night before to prepare. He sent an email of thanks, stating it was “the best Thanksgiving meal I’ve ever had — even better than those of my Midwestern Mom! Now that’s saying something.” — Submitted by Letina Matheny-Leix, General Manager

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...AT BEST BUY IN RICHFIELD, MN

...AT SEATTLE UNIVERSITY IN SEATTLE

Pastry Chef Pader Jai Xiong shows off a scrumptious pecan pie in front of Best Buy’s Thanksgiving desserts display

The Seattle U bakery elves, left to right: Pastry Sous Chef Claire Sanches-Torres, Pastry Chef Lucy Damkoehler, Bistro Baker Richard Ty, and Catering Baker Brandyn Krotzer

The Bon Appétit team at Best Buy was excited to introduce their new pastry chef, Pader Jai Xiong, who hosted this year’s annual Holiday Sip & Sample.

The event kicked off the Holiday Helper series, created to make the high-pressure retail season a little easier on Best Buy HQ’s employees. Preorder Ferndale Market turkeys and Hidden Stream Farm hams were a big hit. Guests expanded their Thanksgiving palates by sampling unique festive offerings, such as cranberry butter tarts, sweet potato pie with marshmallow meringue, and gingersnap sandwiches. For those with a soft spot for the traditional favorites, there were also plenty of pumpkin, apple, and pecan pies. — Submitted by

At Seattle University, the holiday season got an extra sweet start thanks to the Bon Appétit in-house bakery team. From crafting daily festive desserts nearly too pretty to eat, to offering creative twists on the season’s classics, the bakery team really pulled out all the stops. This year’s Thanksgiving event starred bourbon pumpkin, toffee apple, and brown-butter pecan pies, which students were delighted to sample. Packaged in compostable window boxes and wrapped up with raffia and a Catering Baker Brandyn Krotzer shows off special gift tag, the pies sold some of the 400 pies the team made in three like, well, hotcakes — 236 in days for catering events and the Thanksgiving pie sale three days, to be exact. Some faculty members bought as many as a dozen at a time to share with friends and family, or to donate to missions around the city.

Ferndale Sales Associate Ashley Hinrichs working Ferndale Market’s turkey display

Susan Davis, General Manager

...AT VANGUARD UNIVERSITY IN COSTA MESA, CA General Manager Katy Simones and Assistant General Manager Jeremy Glennon helped put together a Thanksgiving-inspired menu to celebrate faculty at Vanguard University’s Fall Appreciation Luncheon. The spread included turkey and cranberry sandwiches on assorted breads; butternut squash soup; fall kale salad with apples, cranberries, roasted butternut squash, pepitas, and white balsamic maple vinaigrette; house-made potato chips; and house-made pumpkin bars. — Submitted by Jeremy Glennon, Assistant General Manager

The bakery team at Seattle U was back in the kitchen bright and early the Monday following Thanksgiving to prepare seven varieties of holiday treats to offer for the remainder of the semester, including sweet and spicy nuts, English toffee, hot-cocoa-on-astick, and house-made marshmallows. Students could use their campus meal cards to purchase the goodies for finals week pickme-ups or as stocking stuffers to take home for winter break.

Truly sugar, spice, and everything nice, the Seattle U bakery team never ceases to amaze by rolling up their sleeves and turning back to their mixers and the next dessert on their production list — each sure to be a sweet creation that prompts numerous “oohs” and “ahhs.” — Submitted by Nicolina Miller, Marketing Coordinator

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GOOGLE ISN’T KIDDING AROUND ABOUT SCHOOL LUNCH

Regional Vice President for Bon Appétit at Google Anne Galle and Chef Ann Cooper at the VIP reception

OF THE 30 MILLION CHILDREN who eat school lunch every day, more than 21 million come from low-income households that qualify for free or reduced-price lunch. Once staffing, equipment, training, and other costs are factored into the equation, the average amount spent on actual food per child is a mere $1.25 per day.

After learning more about these challenges as a chef-consultant to the Denver, CO, school system, Ann Cooper decided to create an organization to help schools take action so every child could have daily access to fresh, healthy food. Today, the Chef Ann Foundation (CAF) carries out that vision by actively supporting school districts nationwide, enabling school communities with the tools, training, and resources to redefine lunchroom environments and create healthier meals.

The Food at Google Bon Appétit team learned more about the Chef Ann Foundation during Google’s annual Giving Week, which includes inviting representatives of nonprofits to global campuses to discuss their work, enlist volunteers, and raise donations through a gift-matching program. To support CAF’s mission, the chefs developed five delicious school lunch recipes that meet the U.S. Department of Agriculture’s school

Chef de Cuisine T.J. Villagomez won first place in the Real School Food Challenge

lunch guidelines while staying within that minuscule daily budget of $1.25 per child.

But would they pass a taste test? To find out, the chefs and their dishes faced off in a Real School Food Challenge hosted at Google’s Sunnyvale Tech Corners campus.

Googlers were invited to taste bite-size versions of each dish, learn about CAF, vote on their favorites, and make donations toward this effort.

Shortly after, participating chefs attended a VIP reception that included remarks by Ann, Director of Food Services in the Bay Area Helen Wechsler, and Regional Vice President for Bon Appétit at Google Anne Galle about the importance of providing children with delicious and nutritious food made with real ingredients. Each chef shared why participating in the competition was personally important to them, and the event concluded with the Real School Food Challenge winner being announced.

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Drum roll, please...first place went to Chef de Cuisine T.J. Villagomez for his crunchy cornflake chicken with garlic roasted broccoli and smashed sweet potatoes. “I grew up in the Mariana Islands, where school lunch usually meant hot dogs, white rice, canned corn, and milk. Fast forward to living in the U.S. mainland today — I’m so surprised to see what’s still being served as school lunch,” said T.J. “There is a lot of work to be done to ensure more kids get access to healthy and wholesome meals, and I’m so honored be a part of helping make that change.”

This event was an incredible success. The five recipes as well as donations made by Googlers and Bon Appétit will help the newly launched School Food Institute within the Chef Ann Foundation continue to positively impact children and deliver delicious, healthy school meals.

Submitted by Laura Braley, Community Engagement Manager

T.J.’s winning recipe: crunchy cornflake chicken with garlic roasted broccoli and smashed sweet potatoes

Google Food participants with Chef Ann, left to right: Executive Chef Mark Mayo, Research and Development and Training Chef Greg Fatigati, Sous Chef Shannel Calica, Chef de Cuisine Cristina Espinosa, Chef Ann Cooper, Chef de Cuisine T.J. Villagomez, Chef de Cuisine Jason Tenorio, and Sous Chef Nate Ramos

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THE COMMISSARY HOSTS NIMAN RANCH’S PROSCIUTTO PREMIERE PARTY

Niman Ranch founding hog farmer Paul Willis and Chief Strategy and Brand Officer Maisie Ganzler at Niman’s Bay Area prosciutto launch

FEW PEOPLE LOVE GOOD, pasture-raised pork more than chefs do. Dozens of them — along with other meat buyers and a few media representatives — filled The Commissary, one of Bon Appétit’s joint ventures with Traci Des Jardins and the Presidio Trust in San Francisco, to get a taste of America’s first Certified Humane® prosciutto.

The prosciutto, produced from heritagebreed pork raised by Niman Ranch’s network of independent family farmers, was sliced for tasting and plated for menu inspiration. Niman Ranch pork is raised humanely and sustainably, resulting in highly marbled legs that are coated in Sicilian sea salt to cure in the traditional Italian style for over a year, to remove the water and intensify the flavor and color.

Bon Appétit Chief Strategy and Brand Officer Maisie Ganzler and Director of Communications Bonnie Powell had first tasted the prosciutto in a sneak preview in Des Moines, IA, a few months earlier at Niman Ranch’s annual hog farmer gathering and appreciation dinner. When they learned that Niman was looking for restaurants around the country to host tastings, they quickly worked with Presidio Director of Operations Stacy Peoples to become Niman’s Bay Area partner.

Commissary Executive Chef Rogelio García’s prosciutto pear toasts with crème fraîche and edible flowers

“After tasting the Niman Ranch prosciutto, and having visited several Niman hog farms, I’m thrilled to be able to offer our chefs a high-quality domestically produced prosciutto,” said Maisie. “The Niman prosciutto meets our high animal-welfare standards, our commitment to pork raised without antibiotics, and our desire to support small family farms.”

Niman Ranch pork is third-party certified under the Certified Humane® program and raised by a community of small, independent U.S. family hog farmers who adhere to some of the strictest animal welfare protocols in the industry, including raising their hogs outside or in deeply bedded pens without using gestation or farrowing crates, and never giving them antibiotics, ever.

As Maisie said when introducing Paul Willis, Niman Ranch’s founding hog farmer, at the event, “Few farms look like the sweet pastoral fantasy that most Americans imagine

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when they think of a farm. Except Niman Ranch hog farms.”

Decades ago, Paul was the first farmer to take Niman Ranch’s pork to top chefs, including Alice Waters at Chez Panisse.

“I had no idea we’d someday be working with more than 700 farmers and hundreds of great chefs, and producing something called prosciutto.”

The event was presented by Niman Ranch and cohosted by Bon Appétit, Del Monte Meat Co., Inc., and Edible Communities.

Commissary Executive Chef Rogelio García made potato croquettes with Niman soppressata, and prosciutto pear toasts with crème fraîche and edible flowers, which were passed to accompany the charcuterie and cheese platters. Gloria Ferrer Caves and Vineyard poured their 2014 Estate Pinot Noir and nonvintage Sonoma Brut to accompany the prosciutto tasting.

Submitted by Bonnie Powell, Director of Communications

IMPOSSIBLE BURGER CHOOSES UNIVERSITY OF CHICAGO AS ITS DEBUT CAMPUS FOOD SERVICE PARTNER

TASTE THE IMPOSSIBLE. Psssst. You’re special. In fact, you’re at the first university whose food service offers the Impossible Burger.

It tastes like beef but is made entirely from plants.

Available only at Quantum Café in limited quantities

THE BON APPÉTIT TEAM at the University of Chicago was excited that Quantum Café got to be the first food service location in the nation at an institution of higher education to offer the Impossible Burger. The innovative plant-based burger is known for its meaty texture and taste thanks to one hallmark ingredient, heme; though like all of the burger’s other ingredients, it too is derived from plants.

“The Impossible Burger gives people who are vegan or vegetarian an option to enjoy a burger without missing the flavor and taste of real meat,” said Executive Chef Peter Abrahamson. Peter explained that prior to the launch, he had several of his chefs try the Impossible Burger to get their opinions. “It’s interesting,” he reflected, “that the majority of the chefs could not tell the difference between the Impossible Burger and a regular burger.”

The Impossible Burger fits in with Bon Appétit’s move toward replacing beef and cheese (with their high carbon footprints) with plant-based proteins that are easier

on the planet. The Impossible Burger uses approximately 75 percent less water, generates 87 percent less greenhouse gases, and requires 95 percent less land than conventional ground beef from cows. Launching the burger at the University of Chicago was an easy choice for Impossible Foods’ CEO and founder Dr. Patrick O. Brown, who is a Chicago alumnus. “Chicago has always been a culinary trendsetter,” said Pat. “One hundred years ago, Chicago was the ‘hog butcher for the world’ in Carl Sandburg’s famous phrase. But today Chicagoans are demanding meat that is delicious, nutritious, and sustainable.”

At a press conference at the Polsky Center for Entrepreneurship and Innovation, students, faculty, and staff were invited to hear directly from Pat about how the Impossible Burger is the “Next Big Thing.” Student Evan Koch attended the press conference, which piqued his interest. “After hearing him talk I was curious about the burger and decided to come over to Quantum Café and try it,” he said.

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Fourth-year student Aviv Hargil tries the Impossible Burger at Quantum Café

Word of the launch quickly spread across the Eckhardt Research Center, where Quantum Café is located, with students and staff lining up for the plant-based burger. A full-fledged marketing effort helped promote the event, with Facebook posts, Menu Mail listings, and a station dedicated to sampling Impossible Burger sliders, where 60 curious guests could try the intriguing burger for free. A video teaching guests about the product, its production process, and its ingredients played on a loop. During the first day, the café sold 25 Impossible Burgers in two hours. (It was later added to the menu lineup at Tiffin Café, located in the International House, as well.)

Aviv Hargil ’18 and a friend stood in line, drawn in by their curiosity about the burger. “I heard about it from my friend right here, and he heard about it from other people,” he said. As soon as Aviv picked up the burger, he said, “This looks good” and proceeded to take a bite. “It does taste like meat!” he exclaimed with approval.

Submitted by Ashley R. Phillips, Marketing Manager

ADOBE - LEHI HOSTS CULINARY SUMMIT AT SNUCK FARM

Left to right: Executive Chef Ted Mathesius, Global Culinary Project Manager David Ochs, and District Managers Bob Hart and Ken Dale

Quinoa with local heirloom peppers flanked by tuna poke and local beet tartare

A BEVY OF BON APPÉTITERS recently gathered with two of their Adobe clients for a team-building event in the kitchen at Snuck Farm in Pleasant Grove, UT. The culinary summits are the brainchild of Adobe Executive Chef Mirit Cohen, and this one was planned

by Bon Appétit District Manager Bob Hart in collaboration with Adobe Workplace Experience Director Eric Kline.

Attendees divided into four groups, with each group preparing one course of a four-course meal to feature an appetizer, main course, side, and dessert. They sat down in the beautiful surroundings of Snuck Farm to enjoy the meal together. Joining Eric and Adobe Global Operational Programs & Partnerships Manager Mike Gilmore were Bob and Bon Appétit District Manager Ken Dale; General Manager Kasey Dubler, Executive Chef Ted Mathesius, and Catering Manager Terry Davies from Bon Appétit at Adobe - Lehi in Utah; Food Program Manager for Adobe Emilie Zanger (based in San Jose, CA); and Global Culinary Project Manager David Ochs.

The teams prepared a huge array of local delights, including locally crafted charcuterie and breads; buffalo rib-eye; quinoa with heirloom peppers; Yukon Gold potatoes with Heber Valley Artisan Cheese queso fresco verde; beet tartare; and tuna poke with colorful vegetables. Peach cobbler finished the meal.

Stephanie Halversen, who oversees Snuck Farm’s hydroponic operation, did an informal but super informative presentation to the team about how their operation runs. And later, back at the office,

Fuzzy alpacas welcome attendees at the culinary summit

the group met to discuss strategy for the food program and their shared goals for the coming year. This was the first time the San Jose, CA, global leadership team traveled to Lehi to host a culinary summit there. Everyone felt the gathering was such a great bonding experience that they should repeat it in future years, but alternate — one year everyone comes to San Jose, the next the leadership team travels to another Adobe site and leads mini summits.

Submitted by Terry Davies, Catering Manager

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TAYLOR FISH FARM SHARES MISSION OF SUSTAINABILITY

Valee Taylor, owner of Taylor Fish Farm

TAYLOR FISH FARM HAS an unusual back story and a bright future, as Bon Appétit Manager of Strategic Initiatives Nicole Tocco Cardwell and Fellow Shira Kaufman learned when the pair visited this Fish to Fork vendor in Cedar Grove, NC. Co-owner Valee Taylor explained that the property used to be a tobacco farm subsidized by the U.S. Department of Agriculture.

When these subsidies were cut (due to the health concerns surrounding tobacco), many tobacco farmers were offered a buyout.

Although the buyout was far from comparable to the revenue from tobacco subsidies, the Taylors decided to use the money to start over with a new vision: a farm based on faith, community, and sustainability.

Why fish? And why tilapia? Valee explained that in the Bible, tilapia is the fish that Jesus fed to 5,000 people. Five years prior to starting Taylor Fish Farm, Valee’s mother had donated a piece of their land to a nearby church to be used as a community garden — and today Anatoth Community Garden feeds 187 families, 32 weeks out of the year.

The Taylors’ operation is all based on the principle that “sustainability is a number” — and that number is zero. The farm’s tank system is designed to effectively eliminate almost all of the excess nutrients and toxins from the water by recirculating it every 40 minutes. Taylor Fish Farm also avoids the use of antibiotics, instead utilizing a completely natural alternative they developed that involves pure solar salt and hydrogen peroxide. This solution effectively kills parasites and reduces nitrates, which are a byproduct of ammonia.

Tilapia swimming in the tank

It’s clear that Taylor Fish Farm pioneers their own solutions to big issues, and it doesn’t stop there. According to Valee, conventional aquaculture operations often use testosterone to manipulate the sex of the fish — female fish are smaller, and smaller fish means less revenue. Instead, Taylor Fish Farm culls smaller fish and donates them to a nearby church and other community centers to feed hungry stomachs.

These choices set Taylor Fish Farm apart — choices that go the extra mile and, expectedly, require additional time and effort.

Without the use of testosterone or antibiotics, their tilapia take 12 months to grow to full size, twice as long as the industry standard of 6 months.

These practices all affect the prices they need to charge. Luckily, when a big client they had long depended on recently slashed the price it was willing to pay, higher education filled the gap — including Bon Appétit teams at Fuqua School of Business in Durham, NC, and SAS in Cary, NC. Different purchasing avenues have varying economic impacts on Taylor Fish Farm and the community.

According to Valee’s calculations, when fish is purchased directly from the farm, that money will recirculate through the community seven times. While Valee sells both directly and through a seafood distributor, he prefers selling directly to chefs for financial and quality reasons. And Bon Appétit chefs like knowing where their fish come from — something that can be difficult in the seafood industry — and that it was sustainably raised.

Submitted by Shira Kaufman, Fellow

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FROM THE FELLOWS | CLAIRE KELLOWAY

LESSONS FROM A SEASONED FARM TO FORK PARTNER “Beyond the hayrides and corn mazes, I never saw the farmers who raised the apples, or heard their stories. Now my job as a Fellow is to connect students with the people who grow our food.”

A

pples were my introduction to seasonality. Growing up, the only time my family left the suburbs to taste foods straight from the farm was autumn apple picking.

These apples clearly tasted better, and I understood they were temporal. But beyond the hayrides and corn mazes, I never saw the farmers who raised the apples, or heard their stories. Now my job as a Fellow is to connect students with the people who grow our food, so I was excited to join Oberlin College students on a tour of Farm to Fork partner Miller Orchard in Amherst, not far from the campus in Oberlin, OH. Miller Orchards is a rare fourth-generation farm, one that has stood the test of time since the 1860s. Brothers David and Roger Miller own and run the farm along with their families. The Millers currently grow a variety of apples, pears, peaches, and cherries as well as pumpkins, relying on integrated pest-management practices to minimize pesticide use. They also plant acres of corn, soybeans, and hay for supplemental income, plus host a trip of goats just for fun. (Yes, that’s what you call a herd of goats! They are trippy animals.)

Farmer David Miller walked us through his storage shed, filled with bins of recently hand-picked pumpkins and a walk-in cooler of apples. We learned that conventional apples may have been in cold storage for as long as 12 months before they make it to consumers. Miller Orchard apples do not have the same shelf life, although that varies considerably by variety. Some apples need to be eaten within a matter of weeks, others can stand a few months in the cooler.

The orchard business functions on a different time scale from other types of agriculture in other ways. Unlike annual crops such as corn, pumpkins, or squash, fruit trees are a multiyear investment that require long-term planning. When the Millers want to offer a new apple variety, it will take five years from nursery growth to first crop before they can bring that apple to market.

So jumping on the latest trendy apple flavor can be a risk — in five years, consumers may have moved on to a different apple.

Farmer David Miller shows the visitors his 50-year old apple grader, which helps sort apples into different quality ranks, for eating and for processing

In addition to selling direct to Oberlin and at their farm storefront, the Millers sell apples through a local produce auction. But their market is limited compared to larger growers, particularly because they do not wax their apples, which means they cannot sell to some major retailers.

During the last leg of our tour, David spoke to some of the current challenges he faces. He has noticed changing weather patterns and shifting seasons on some of his crops. This was the first year in the past four that he had a solid peach crop, as more fruits have been lost due to early warming and premature blooming followed by frost. And in 2016 and 2015, drought left the Millers with only 50 and 30 percent, respectively, of their usual apple yields. The Food Safety Modernization Act and labor shortages have also made his business harder.

Yet David was optimistic about this year’s harvest and the future of the farm. He has hopes that his children will stay on, working the land that has been in his family for more than 150 years. He even keeps an eye on certain grandchildren who seem to have the farming gene.

In the end, Oberlin students left with some gourds, hot cider, Honeycrisp apples, and a much deeper understanding of the modern issues facing American agriculture.

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Photos: Courtesy of Oberlin student Jordan Bettencourt

Apples from Miller Orchards

Miller Orchards also grows heritage corn

Oberlin student and Real Food Challenge Intern Sophia Maffie with a Miller pumpkin

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THANK YOU, BON APPÉTIT

... FOR NOURISHING STUDENTS AND PROFESSORS

... FOR A WONDERFUL EVENING

A faculty member sent this note to General Manager Marietta Lamarre, thanking her team for the quality and care of their food and service:

St. Olaf Event and Communications Coordinator Brittany Opem received this note from alumnus Bob Freed ’71 about a football reunion during homecoming weekend, where the menu included 21-herb roasted beef tenderloin with fried garlic and sour cream mashed potatoes, and mixed berry cheese trifle.

COLBY COLLEGE, WATERVILLE, ME

ST. OLAF COLLEGE, NORTHFIELD, MN

I am one of the Faculty in Residence this year, which means that I live on campus, have a meal plan, and eat most of my meals in the dining halls.

This has obviously been a big change for me, since the last time I ate in college dining halls was over 13 years ago, when I was a student, and I was a bit worried about what it might be like to eat college food after all these years. But I just want to say how much I’m enjoying eating in the dining halls and using the grab-and-go service in Pulver. I’m so impressed by the quality and care behind the food, the variety of options, the friendliness and care of the staff, and really the whole experience.

To put it simply, the work you all do is immensely important to the smooth running of this College and makes my job so much easier, because I have well-nourished students, and am now a well-nourished professor since I eat much better now than when I was cooking for myself at night after long workdays.

Dear Brittany, Thank you for the wonderful dinner you organized for us last weekend....

The dinner was excellent and the hors d’oeuvres and fruit juice prior to the dinner were perfect for the occasion. All in all it made for a very nice evening for all of the guests....

Quite a few people commented on the dinner, and all said that it had been excellent. [T]he coaches and the coaches’ spouses were all very appreciative of the chance to gather with us.

It was a wonderful evening and just what we had all hoped for.

Thank you.

I count myself very fortunate to have access to Colby’s Dining Services.

Aaron R. Hanlon Assistant Professor of English

... FOR MEETING GUESTS’ DIETARY NEEDS AND GOALS ST. MARY’S COLLEGE OF MARYLAND, ST. MARY’S CITY, MD

General Manager David Sansotta submitted two kind notes thanking him and his team, the first from a student pleased with the overall healthful options and the second from a faculty member grateful for high-quality, allergen-friendly choices at a dinner for trustees.

Within the past six months I have lost 30 pounds and have begun a new healthy lifestyle, and I just wanted to reach out and let you know the Great Room has been doing a great job of having healthy options. I really appreciate your dedication to fresh produce, dairy/gluten-free options, and high quality meats and seafood. Have a good one!

Grace Papp Junior and Captain of the SMCM Sailing Team

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... FOR ACCOMMODATING SO MANY LAST-MINUTE RSVPS

Julie Wells in the Enrollment Office sent the following note of thanks after a particularly large turnout on two recent event days: “Scarlet Preview Day” and “Saturday at Wabash”.

Catering Manager Jack Norman stayed cool under pressure when 90 minutes before an event, the headcount rose dramatically. Sherri Defesche of the Center for Ethics and Leadership expressed admiration for the team’s steadfast professionalism in this circumstance and over many years of excellent service. Assistant General Manager Elvin Lubrin shared this note from Sherri:

WABASH COLLEGE, CRAWFORDSVILLE, IN

ST. EDWARD’S UNIVERSITY, AUSTIN, TX

You made me look like an event planner extraordinaire.

Hi Jack, I would like to express my deepest gratitude for you going above and beyond the call of duty for my [October] event... As you know, I confirmed the headcount a few days prior; however, I had no idea that we would get 15 additional RSVPs between 5pm on Thursday and 8am on Friday.

I called you that morning in a panic not to ask if you could increase the number of box lunches but, rather, to ask what options I might have to add a salad, which would allow the last-minute registrants to have something to eat. Your immediate response was, “I’ll take care of it.” I didn’t understand your reply. Were you telling me that with an hour and a half before the event, you were going to make 15 more boxed lunches, while at the same time fulfilling my other catering order for an event that was happening simultaneously? Yes, that is what you meant. I reiterated that the sudden rise in RSVPs was my problem to solve and that I would never ask Bon Appétit to accommodate such a last-minute request, but you insisted

... FOR MAKING A DIFFERENCE DAILY CHG HEALTHCARE, MIDVALE, UT

General Manager Candace Durham and her team received this enthusiastic praise from a fan via CHG’s Cafebonappetit.com site following Make A Difference Week at CHG, in which groups of employees hold raffles and a contest to choose what individual or group they would like to express appreciation to (via “trinkets,” Rifiki bracelets made by African women and sold in the U.S. to raise money for food and water as well as education) or donate to: Please keep me anonymous as there is really no point in revealing the secret source. The intent was to send The Kitchen trinkets for Making a Difference Week, because your staff does so daily.... I am thankful daily for the gift of working here surrounded by so many solidly good people.

In lieu of the inability to send trinkets (as they are now sold out), I have made a donation to the American Red Cross for the recent [hurricanes] under your name (Candace) in honor of your amazing team. It is the very least I can do for the fun banter with your team and the 5-pound weight gain since we moved here. Thank you!

You made me look like an event planner extraordinaire.

This is not an isolated incident. It is indicative of my relationship with you and Bon Appétit for the last 16 years. That is why I will always use Bon Appétit, even though I have the option to use outside vendors. You deliver top-of-the-line catering and customer service that is unmatched.

Thank you, Jack. It is an honor and a great pleasure to work with you.

With gratitude, Sherri Defesche

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THANK YOU

... FOR THE CREATIVITY AND CARE YOU PUT INTO FOOD AND CATERING

BON APPÉTIT MVP

“CAFÉ DOCTOR” MIMO BOUMRAR PRESCRIBES SMILES AND LAUGHTER HUNDREDS OF PATIENTS and their family members visit the Red Brick Bistro at the Seattle Cancer Care Alliance (SCCA) each day.

The café serves as a safe haven from the stresses of treatment, where guests can count on a nourishing meal and dose of Café Manager Mimo Boumrar’s welcoming smile. To many, Mimo’s laughter practically is medicine, earning him such nicknames as Ambassador of SCCA and Café Doctor from the physicians on campus.

“What stands out about Mimo is his customer service and relationship skills. I don’t want to take any credit at all, because Mimo came to us with that skill set,” remarks Bon Appétit General Manager Chad Gross. Chad initially hired Mimo in 2007 to restock nutrition center fridges on different floors of the buildings, but soon promoted him to supervisor of the bistro so that Mimo could directly interact with guests daily.

Over the past 10 years, Mimo’s cheery disposition and dedication to serving his customers have inspired many, garnering him much-deserved praise and recognition, such as All-Star Hourly honors at a Bon Appétit regional meeting in Seattle and a Be-AStar National Hourly award in 2015 (see page 25 for more on the Be-A-Star program and a list of this year’s winners). Chad proudly recalls a moving letter a patient’s daughter wrote about Mimo’s profound impact on her father’s experience while receiving treatment at SCCA. When Chad tried to read the letter to his wife, he couldn’t get through it without crying. (Longtime Bravo readers might remember that letter from 2013 Volume 3.)

I wish someone is treating my brother,” he says, with tears flowing.

“When I see a patient come over, I try to make them smile. When they give us good news like ‘Today is my last day, I’m not coming here anymore,’ I am so happy to hear that the patient feels good.”

In thinking about his career, he expresses deep gratitude for the opportunities that Chad and Operations Manager Jayson Tolman have given him to grow his skills and responsibilities at work and to learn about food, sustainability, and what it takes to be a manager.

Additionally, he treasures his work-life balance, spending time with his growing family — Mimo recently welcomed the birth of his first baby and son, Omar. “[Bon Appétit] has a very different atmosphere, nice people, and good food. At Bon Appétit, we help people with our food. [Patients] say, ‘We love your food, we’re going to miss it!’ That’s my day at work every day,” he concludes. “I worked [other jobs] before and never found what I find at Bon Appétit.”

Everyone is thankful for this exemplary man who treats guests like his own family every day. The café doctor is in at SCCA! Submitted by Norris Mei, Digital Content Manager

When asked where he learned his customer service skills, Mimo credits his family and upbringing in Algeria. An immigrant, Mimo brought his culture and values of always respecting elders, especially mothers and grandmothers, when he came to the United States in 2001. “I know how to butter them up,” he laughs. “I just treat them like I treat my mom.” He cherishes children and says, “They are the future. When I see someone sick, I have a feeling.

Naturally, I want to be good to them.” He fondly shares a memory of a five-year-old patient who would cry everywhere at SCCA — except the bistro. It got to the point where the child’s doctor called Mimo to come see the boy in the doctor’s office so that the little one could relax and be happy again.

Mimo goes on to talk about his brother, who once played soccer on the Algerian national team before he became sick two years ago, losing his ability to walk and take care of himself. Mimo hasn’t had the chance to see his brother in Algeria yet. “When I see a patient, I think of my brother. I want to treat the patient like

Café Manager Mimo Boumrar with his wife, Amina, and son, Omar

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INDEX Abercrombie & Fitch 71 Adobe 14-15, 65, 115, 124 Albion College 21, 23 Benedictine Sisters of Mt. Angel 7 Best Buy 29, 108, 116, 119 Carleton College 5, 68, 100, 104 Case Western Reserve University 61 CHG Healthcare 37, 112, 129 Citrix 18, 29, 32 Claremont McKenna College 114 Colby College 72, 107, 128 The College of Idaho 70 Colorado College 92, 93 The Commissary 10-11, 122 Concordia University 28 Cornell College 106-107 Denison University 4, 43, 104 DePauw University 23 Edgewater 84 Education First 91 Edwards Lifesciences 89 Electronic Arts 71 Emmanuel College 62, 116, 117 Emory University 59 Furman University 73 The Garden at AT&T Park 62, 112 Genentech 54 George Fox University 26, 67 The Getty 38-39 Google 26, 30, 120-121 Grifols 64 Hamilton College 57, 86-87 Hampshire College 73 Hillsdale College 58, 89, 111, 113, 118 The Huntington Library, Art Collections, and Botanical Gardens 38-39 Johns Hopkins University 7 KKR 116 Knox College 117 Lafayette College 66, 112 Lewis & Clark College 89, 112 Macalester College 4, 19, 69 Massachusetts Institute of Technology 22 The Master’s University 67 Medtronic 24, 84 Mills College 105 Modern Art Museum of Fort Worth 80-81

Mount Angel Abbey 45 Musical Instrument Museum 56 Nordstrom 63 Nvidia 17 Oath 115 Oberlin College 7, 33, 72, 95, 113, 126-127 Oracle 23, 36, 69 Oregon Episcopal School 114 Otterbein University 68, 102 Pacific Union College 11 Parmer 66 Pitzer College 34 The Presidio 30, 51 Protective Life Insurance 41 Regis University 59, 118 Roger Williams University 6, 15 Rose-Hulman Institute of Technology 23, 94 Royal Caribbean Cruises 66 SAS 68, 112 Savannah College of Art and Design 83 Seattle Art Museum 31, 35 Seattle Cancer Care Alliance 130 Seattle University 27, 40, 63, 88, 97, 119 St. Edward’s University 110, 129 St. Martin De Porres High School 72 St. Mary’s College of Maryland 27, 128 St. Olaf College 20, 101, 109, 128 Target 44, 70, 85 Turtle Creek Offices 53 University of Chicago 43, 123 University of Northwestern – St. Paul 71, 114 University of Pennsylvania 16-17, 73, 79, 102 University of Portland 21, 95 University of San Francisco 22, 31, 72 University of the Pacific 104, 115 Vanguard University 119 Vassar College 70, 76-77, 78 Vivint 103 VMware 60 Wabash College 129 Washington University in St. Louis 64 Wesleyan University 69 Westminster College 37 Wheaton College 100 Whitman College 82, 83 Willamette University 6, 28, 64, 89, 103, 105

BRAVO WAS PRINTED ON PAPER MADE FROM 100% RECYCLED FIBER INCLUDING 75% POSTCONSUMER WASTE. THIS SAVED...

87 fully grown trees 40,120 gallons of water 39 million BTUs energy 2,765 pounds solid waste 7,326 pounds greenhouse gases

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2017 VOLUME 4 | WINTER

BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

BON APPÉTIT MANAGEMENT COMPANY | A MEMBER OF THE COMPASS GROUP 100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com

APPLEFEST | PAGE 8 6

LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY, AND YOUR WELL-BEING AT

ALSO IN T HIS ISSU E

www.eatlowcarbon.org

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