Bon Appétit

Sustainable Food Challenges Comes to Gallaudet U

Event on Tues 2/8/11, 12:30-1:30pm. See details below.

By Carolina Fojo, East Coast Fellow, Bon Appétit Management Company Foundation

A new challenge is coming to Bon Appétit chefs across the country:  Create a delicious meal using only sustainable ingredients that are selected by the audience, and do it in just 30 minutes!

 

On the Forage for Fungi with Bon Appétit Willamette University Staff

By Vera Chang, West Coast Fellow, Bon Appétit Management Company Foundation                         Chef Paul Leiggi and Catering Director Chris Linn

The last time I went wild mushroom foraging I was a child. My mom and I wandered the forests of the Catskill Mountains in New York. My basket was in one hand, my mother’s hand in the other. Our eyes set even more intently on the ground than we New Yorkers do on city streets. If I remember that day correctly, we found more poisonous than edible mushrooms. Regardless, foraging foods of all kinds quickly became a favorite activity. (To learn about my love of seaweed and seaweed harvesting, click here.)

This November, while on the last stop of my fall West Coast Tour and visiting Willamette University in Salem, OR, I went back to the woods. The fog rolled into the valley and we rolled out. We wound country byways, climbed grass-seed fields, passed wide swaths of pine tree plantings, and even found ourselves too-close-for-comfort underneath freshly cut and swinging Christmas trees dangling from a helicopter. Walking encyclopedias, mycologists, geographers, and culinarians, Bon Appétit Willamette University Chef Paul Leiggi and Catering Director Chris Linn led the way on a forage – a mycological adventure, if you will – with two undergraduate students and me.