Stanford Dining wakes up taste buds with ingredient-driven series

Harvest of the Month, spice library and chefs table events spotlight vibrant, fresh ingredients like root vegetables, berries, flowers, dried chilies and spices.

Since January, a new focus on ingredients has led to unexpected learning—and tasting—experiences at Stanford. The Harvest of the Month program zeroes in on one group of ingredients each month, such as root vegetables, berries or dried spices and chilies, then unleashes the culinary team’s creativity relating to those ingredients across dining locations.

All photos by Keith Uyeda

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