Cherish these cherries
This cherry crumble, created by the Harvest Table Culinary Group at Elon University, is found at outdoor barbecues and in dining halls, too.
Strawberry shortcake forever
The dining team at Elon University serve the classic summer dessert in Mason jars, a shabby chic serving ware trend that’s got staying power (or should we say canning power?)
We’ve got the blues
But nobody’s sad when this blueberry mousse makes an appearance at catered events by the Aladdin culinary team at West Virginia Wesleyan College.
Big Easy bread pudding
In the New Orleans dining world, lagniappe (pronounced lan-yap) is a word meaning a little something extra given as a bonus gift with a meal. In the case of this classic bread pudding by Centerplate at the Mercedes-Benz Superdome and Smoothie King Center, that “something extra” is bourbon. Let the good times roll!
Do not mess with this do’wich
Combining an ice cream sandwich with a jelly-filled donut and delectable fresh fruit, the Centerplate team at the Orange County Convention Center has outdone itself. Get the recipe here.
Parlez vous Francais?
This dreamy gateaux napoleon was part of Sea World San Diego’s international flavor festival, which highlighted the return of classical French cooking to American chefs’ collective imagination.
Tango with mango
Another from Sea World’s global food series, this mango roulade makes use of a great summer garnish: pomegranate seeds.