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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