This hoppy bread with a crunchy crust was recently part of the University of Richmond dining team’s Spider in the Kitchen cooking series, at a beer dinner that delighted attendees. The bread can be made without beer, too, by replacing...
Part of Aramark’s Patient Chef Series, this salad is available at several healthcare accounts across the country, and is similar to a version served on the retail side...
Northwestern University Dining’s District Executive Chef Christopher Studtmann has been getting into the plant-based, fast-casual trend in a big way with dishes like this roasted tofu bibimbap bowl. He’s been serving it at Sargent Hall...
