This post was written by Hayley Billingsley, a student in the Human Nutrition, Foods & Exercise Program and as well as the Civic Agriculture and Food Systems Minor. Thanks Hayley!
Thanks to all that joined for a fantastic locally-sourced meal featuring the talent of Virginia Tech’s Executive Chefs! Held in Owens Banquet Hall September 26th from 5-8 pm, there were 142 attendees in total – many students, faculty and staff – spanning various colleges and departments across the university!
Planning for this event began during the summer when Virginia Tech Dining Services’ chefs started brainstorming dishes that could highlight local and seasonal ingredients. The goal for this meal was to source as much as possible from within the commonwealth of Virginia. Almost ALL of the produce, including the decor, was sourced just down the road from the Dining Services Garden at Kentland Farm. Some of the ingredients, like the peaches from Chef Scherer’s Peach Cobbler and the Garlic Scapes for Chef Moritz’s pesto, were harvested during the summer, processed and frozen in anticipation for this meal. Here’s a picture of the mixed greens for Chef Yun’s Beer (Starr Hill) braised greens. Aren’t they pretty!?
Below are just a few of the delicious dishes prepared, which ones were your favorites?
Dietrick Dining Hall’s Chef Randall Van Dyke: Virginia Trout Company Smoked VA Trout
Personal Touch Catering’s Chef Chang Yun: Roasted Apple Sauce Braised Pork Loin
Owens Food Court’s Chef John Scherer: Virginia Tech Striped Based, Grilled Eggplant, & Asian Vegetable Salad
Turner Place’s Chef Mark Moritz: Grilled Leek and Eggplant Baba Ghanoush
West End Market’s Chef Mark Bratton: Chesapeake Blue Crab Rillette
And the “cool” factor of the meal was the Virginia Maple Ice Cream with Bacon Snow and Chocolate Covered Bacon Twist! How do you make bacon snow, you ask? The bacon is frozen at a very low temperature and then pulsed in the blender et voila, you have snow that tastes like bacon!
The meal also featured delectable drink options such as an Apple Cider Sage spritzer and mouthwatering breads such as Kentland Farm’s Garden Vegetable Foccacia. A big thanks to all that helped make the meal a great success!
Follow @VTGreenDining on Twitter and like The Dining Services Garden at Kentland Farm Volunteer Program on Facebook to learn about great events like this in the future!