Sweet school lunch idea
What to do with nearly half a ton of sweet potatoes? Scott Anderson, foodservice director at Madison County (KY) School District (MCSD), purchased the taters from nearby Spencer Farm, and decided to pair them with USDA commodity pork shoulder. The district has nine smokers(!) and also works with local caterer Smokin’ Jax, who will smoke the school pork over charcoal and bring it back all sauced up.
One tempting tray
Madison County students at one school recently got to try this incredible plate, and soon it’ll be available at all the schools in the district. Students can get the pork on top of the sweet potato or on the side.
Mac plus cheese plus barbecue=unstoppable cravings
The Harvest Table Culinary Group at Elon University really relishes their locations in one of the country’s biggest barbecue states: North Carolina. At a mac ‘n cheese bar concept, homestyle mac ‘n cheese is customizable with local Tickle My Ribs pulled pork, Chef Candace’s signature ribs, lobster, jalapenos and more.
A new Sodexo concessions concept, the Loaded Waffle Fries Stand, debuted last football season in Ann Arbor at Michigan Stadium, home of the Wolverines. Fans choose between this loaded smoky brisket waffle fries topped with sharp cheddar and slaw, loaded gyro waffle fries, loaded Philly cheesesteak waffle fries and more.
Bowling over the competition
Cuisine Solutions and its sister company CREA (The Culinary Research and Education Academy) created the Café + Teria program in 2017 to give high schoolers new menu items that compete with fast-casual favorites. A lot of the items feature customization, like this barbecue chicken bowl, introduced this fall at several schools in the Virginia area.
Did somebody say burnt ends?
The Bayou City hot dog by Aramark at Minute Maid Park is a Nolan Ryan hot dog topped with super smoky pork rib burnt ends, cheese sauce, pickle chips, green onions and spicy barbecue sauce.