Penn Dining Halls to Compete in Eat Local Challenge

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Media Contact:Julie S. McWilliams | juliemcw@upenn.edu | 215-898-1422September 24, 2010

 

WHAT:            The Eat Local Challenge at the University of Pennsylvania, when made-from-scratch meals with, except for salt, 100 percent local ingredients -- sourced from within 150 miles of campus -- will be served at lunch.                       

                        Houston Market and Falk dining hall, Penn’s kosher facility, will also offer some locally sourced menu items.

WHO:              Chefs at Penn’s three dining halls and some of the local farmers who supply the University’s dining vendor, Bon Appetit Management Co.  Bon Appetit is holding this challenge for the sixth year at its more than 400 venues across the country to showcase its 10-year-old Farm-to-Fork program.

For example, Penn Executive Chef Donald Stauffer will highlight New Jersey tomatoes in tomato basil bisque.

WHEN:            Noon, Tuesday, Sept. 28

WHERE:            1920 Commons, 3800 Locust Walk; Hill House, 3333 Walnut St.; and Kings Court English House, 3465 Sansom St.

DETAILS:            The Eat Local Challenge highlights how local purchasing strengthens communities, keeps small family farms in business and connects consumers to the land that sustains them.  The event is designed to get people thinking and talking about local food while enjoying a meal that celebrates the flavor, environmental and economic benefits of eating straight from the farm.

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