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http://today.uconn.edu/2017/06/dining-services-local-foods-recipe-takes-top-national-honors/
For the third consecutive year, a specialty recipe developed by UConn Dining Services has received first-place honors from a nationwide organization of collegiate food service providers.
This year’s recipe, a bibimbap steak and egg burrito, won the gold medal for Best Local Foods Recipe from the National Association of College & University Food Services (NACUFS) in the organization’s 2017 Loyal E. Horton Dining Awards.
Dining Services will be honored in July by the association for that award, along with the bronze medal it also won this year in the Residential Dining Concepts category for the Putnam Refectory dining hall’s renovation.
NACUFS and other groups have consistently honored UConn over the years for the quality of its food, including locally sourced, vegan, vegetarian, gluten-free, and other specialty offerings.
Last year, Dining Services won the NACUFS gold medal for 2016 Best Vegan Recipe for its “Not so Crabby Vegan Crab Cakes with Remoulade Dressing,” which uses hearts of palm to emulate the texture and flavor of crab. In 2015, Dining Services also brought home top honors in the Best Local Foods Recipe with a gold medal for its sweet potato gnocchi, made with eight different local ingredients.
The bibimbap steak and egg burrito that earned UConn Dining Services its gold medal this year is a mixed-rice dish – as suggested by “bibimbap,” the Korean word for the phrase – with ingredients that come from on-campus sources or farms in the region.
Recipe: http://dining.uconn.edu/2017/05/09/nacufs-gold-medal-award-best-local-foods-recipe/
For the third consecutive year, a specialty recipe developed by UConn Dining Services has received first-place honors from a nationwide organization of collegiate food service providers.
This year’s recipe, a bibimbap steak and egg burrito, won the gold medal for Best Local Foods Recipe from the National Association of College & University Food Services (NACUFS) in the organization’s 2017 Loyal E. Horton Dining Awards.
Dining Services will be honored in July by the association for that award, along with the bronze medal it also won this year in the Residential Dining Concepts category for the Putnam Refectory dining hall’s renovation.
NACUFS and other groups have consistently honored UConn over the years for the quality of its food, including locally sourced, vegan, vegetarian, gluten-free, and other specialty offerings.
Last year, Dining Services won the NACUFS gold medal for 2016 Best Vegan Recipe for its “Not so Crabby Vegan Crab Cakes with Remoulade Dressing,” which uses hearts of palm to emulate the texture and flavor of crab. In 2015, Dining Services also brought home top honors in the Best Local Foods Recipe with a gold medal for its sweet potato gnocchi, made with eight different local ingredients.
The bibimbap steak and egg burrito that earned UConn Dining Services its gold medal this year is a mixed-rice dish – as suggested by “bibimbap,” the Korean word for the phrase – with ingredients that come from on-campus sources or farms in the region.
Recipe: http://dining.uconn.edu/2017/05/09/nacufs-gold-medal-award-best-local-foods-recipe/