Last year, students and faculty from The Culinary Institute of America traveled to Tokyo, Fukuoka, Kyoto and Osaka for a culinary immersion into many dishes, including okonomiyaki, the savory “as you like it” Japanese pancake.
Cool recipe alert: Hawaiian Pipikaula beef
Educational Seasonings events at Hebron Academy, a private day and boarding school for grades 6-12 in Hebron, Mass., bring new and exciting flavors to students. This month, the SAGE Dining Services team is focusing on Hawaiian food, which has “become a trend since it’s such a diverse melting pot of Polynesian, Japanese, Chinese, American and European cultures using an abundance of fish, pork, chicken, beef and even Spam,” says Michael Eppinger, foodservice director at Hebron Academy. This simple recipe features flank steak and just a few other ingredients to create a taste of the islands.
Cool Recipe Alert: Smoked pork belly banh mi
This football season, the Philadelphia Eagles have had a lot of wins on the field—and at the training table, too. A popular item on the Eagles’ training table menu, this sandwich was developed by Flik Hospitality Group’s team of chefs and nutritionists at the training facility. With smoky pork belly, a spicy wasabi-ginger rub, sesame mayo and crunchy pickled veggies, this sandwich is clearly an MVP.
Cool Recipe Alert: Wild salmon bowl with soba noodles
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Created by Erica Holland Toll, chef at The Flavor Lab of Stanford University, this fresh soba noodle bowl with salmon is a sure sign of spring for the menu. “This recipe gives us the opportunity to showcase the wild salmon we use,” she says. “The bright, zesty flavors of the kimchi vinaigrette paired with earthy soba noodles and crunchy vegetables really deliver a delicious bowl.”
Cool recipe alert: Pickled onion chipotle slaw
Coleslaw is the coolest, crispest side dish of summer, perfect for cutting through the fatty deliciousness of pulled pork. Zip up your slaw and add another flavor dimension with housemade pickled onions with this recipe from Chef Samantha Cowen-Gasborro of the Windham Raymond School District in Maine. She serves the slaw with pulled pork tostados for “a great, flavor-packed variation on your traditional coleslaw,” she says. “The acidity from the pickled onion and the heat from the chipotle really complement the flavors of our barbecue pulled pork.”
Cool recipe alert: Bourbon-caramel country custard
Louisville, Ky., the land of mint juleps and Derby hats, has always known a little bit about making sweet treats with style—and a hit of bourbon. This country custard was created by Thomas Hiestand, executive chef for Levy Conventions at the Kentucky International Convention Center. The custard can be served in a chef’s table setting or for a plated event.
Cool Recipe Alert: Scandinavian open-faced roast beef sandwich
Playing into the “new Nordic” trend, the University of Richmond’s Passport Café came up with this open-faced roast beef sandwich that’s deceptively simple; the ingredients are familiar and accessible, but it’s the presentation and special touches like chopped pickled radishes that makes this a grab-and-go standout.
Cool Recipe Alert: Red, white and blueberry wings with tater tot fondue
Just in time for Election Day, this recipe, created by Chef Sharon Schaefer of Evolution of the Lunch Lady, a school lunch chef turned consultant, is a made-for-school-lunch combination of comfort food (chicken wings) and fresh fruits and veggies in patriotic colors (cherry tomatoes, cauliflower and blueberries). This was served recently at Carrollton City (Ga.) Schools’ Blueberry Bonanza Week, which featured samples from local farmers, cooking classes and a food truck. This recipe has made it onto the permanent menu.
Cool Recipe Alert: “Almost authentic” red dahl
Part of Morrison Healthcare’s Power of Food portfolio of recipes for nourishing the body, this vegan red dahl may not be exactly authentic to the letter, but it’s definitely rich in feel-good healthy foods like sweet potatoes, turmeric, lemon, ginger and lentils, served over brown rice.
Cool Recipe Alert: Tandoori chicken sandwich
“This tandoori chicken is as good as what you’d get at an Indian restaurant and it’s so easy to make,” says Brian Disch, purchasing supervisor at Park Nicollet Methodist Hospital in Minneapolis. The sandwich was part of a recent Indian food pop-up at the café. To infuse the chicken thighs with Indian spices, they’re marinated in yogurt, garlic, ginger and lots of spices before getting charred on the grill.