chef preparing dishes

What’s Next for Harvest Table?

2019 was packed with exciting flavors, engaging events and new partnerships. We’re projecting even more awesome new things to look forward to in 2020! Here are just a few highlights of what you can expect to see this year.

FROM WASTE TO WANTED

We’ve got big goals when it comes to sustainability and food waste reduction. That’s why our Harvest Table Chef’s Council is partnering with Spare Food Co. to analyze our supply chain, from the producer level through our final crafted dish, to challenge and evolve the way we see, think, plan and cook. Throughout this process, we’ll find new ways to design food waste out of our culinary process, reducing our carbon footprint and fighting food insecurity in our communities.

THE MAGIC OF OATS

Oat Milk is coming soon to all of our community dining rooms!

chobani milk carton
two chobani milk cartons

Responsibly-sourced from our partners at Chobani, our Oat Milk checks all the boxes… non-GMO, organic, allergen-free, an excellent source of calcium and a good source of Vitamins A and D. Because the oat grain requires very little water to grow and can be grown in various parts of the world, Oat Milk has a low environmental impact in comparison with other plant-based milk alternatives.

BEST IN DOUGH

Keep an eye on those breakfast and dessert bakery cases. This semester, our Pastry Chefs are adding a whole suite of new recipes to their menus.

LA VIDA COMIDA

Harvest Table is deeply committed to creating authentic global dishes that taste like home for some students and offer rich flavor experiences for others. Last year we focused on Asian cuisine, and this semester we are into Latin American food, especially the flavors of El Salvador, Mexico and Peru. We are excited to share scratch-made recipes, including tamales and empanadas, made from traditional family recipes.

IS FONIO THE NEW QUINOA?

This humble grain is stimulating the economy in sub-Saharan Africa and taking the culinary world by storm. Leading the charge with his new fonio-forward cookbook, Chef Pierre Thiam will be collaborating with our Harvest Table Chef’s Council to add authentic African recipes to our upcoming menus.

people eating food at a table

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Over 30 chefs from our culinary team shared their favorite recipes for you to enjoy right in your own home. Enjoy them today! #linkinbio
Our Harvest Table chefs and food enthusiasts are excited to be back on Grounds at @uva today for a surprise Pop-Up! Our team will be outside of Runk Dining Hall serving a special, plant-forward menu featuring Roasted Fall Veggie Tacos, Apple Cider Churros, Spiced Hot Chocolate, and more, all featuring ingredients sourced from local Virginia partners.
Looking to add more value to your campus dining program? We partnered with the University of Redlands to create a retail-centric experience that included enhanced variety & options, while bringing local products right to campus. Uncover the full transformation today with the #lnkinbio
We are excited to be back on Grounds at @uva tomorrow! Come meet our team of passionate food enthusiasts as we share what we bring to the table. Follow @harvesttableuva for more information!
Tonight’s the night! @ravensymone leads masterful cake and sugar artists through holiday battles packed with mind-blowing, holiday themed creations. Help us cheer on @chefmina16 and her team, Treat Yo Elf, in #holidaywars on @foodnetwork at 8pm EST!
We are excited to announce that our pastry chef and three time @foodnetwork competitor @chefmina16 will be competing on season 2 Holiday Wars which premiers this Sunday, November 1 at 8pm EST! Join us in cheering on Chef Mina and team Treat Yo Elf throughout the competition! #holidaywars
Pull up a seat and get ready to experience food service done differently with us today at @aashenews #GCSHE virtual conference. Make sure to tune in to our on demand session where our chefs show us how to get creative using spare ingredients as well as @chefmthompson seminar with @farmforward on how we approach food sourcing. See you soon!
The story of food begins with a farmer. Today is a day to celebrate #nationalfarmersday and thank them for all of their hard work cultivating the land to provide for our community. Next week, our Chief Culinary Officer @chefmthompson will be joining @farmforward at the #GCSHE virtual conference and expo to discuss how we approach food sourcing and our partnerships with local farmers.
We went one-on-one with parents and students to learn more about their expectations around returning to campus. Discover what we found and the emerging opportunities to exceed those expectations in the #linkinbio👆
#beNICEday - to yourself and to others! We think everyone deserves a little sweetness like these grilled peaches with housemade cinnamon whipped cream made by @chef_vetter #mondayinspiration
Thank you to all of those who have donated and are participating in @nacasnational virtual run this week. As a reminder, there are TWO days left to participate, you got this! #NACASCARES #WhyWeCare
Happy #WorldVegetarianDay! We look forward to serving up fresh, vibrant vegetarian meals to celebrate today and all month. #vegetarianawarenessmonth
We know that now more than ever we need to be a part of the change and join conversations on social and ecological issues in the world. We are excited to announce that we will be a sponsor at the virtual Global Conference on Sustainability in Higher Education from 10/20-10/22! Link in bio to register for the conference today! #GCSHE
As students return to campus, we know they are facing a whole new level of uncertainty during these unprecedented times. Which is why @nacasnational launched their new NACASCARES Annual Giving Campaign to help provide funding such as housing, counseling, and food to students. The Harvest Table Culinary Group leadership team is participating in this years run/walk on 9/28-10/4 to support this amazing cause. Join us to help make a difference! linkinbio #whywecare #nacascares