Wednesday, March 29, 2017
11:30am to 2:00pm
St. Michael’s College – Green Mountain Dining Room in Alliot Hall
In celebration of Sodexo’s ongoing commitment to Vermont First local food sourcing, nine Vermont Colleges will compete in a Localvore Cooking Challenge hosted by Saint Michael’s College Dining on Wednesday March 29, 2017.
This friendly competition challenges professional and up and coming Sodexo chefs to design menus around foods and products that are native to Vermont. Each campus culinary team will prepare and serve their local dishes to the students during the special lunch at Saint Michael’s College. Students get to vote on their favorite dish. The culinary teams will also be judged on presentation, creativity, technical execution, and guest interaction by guest judges from the Vermont food community.
Our competing colleges include:
Castleton University – Castleton, VT
Champlain College – Burlington, VT
Johnson State College – Johnson, VT
Lyndon State College – Lyndonville, VT
Norwich University – Northfield, VT
St. Michael’s College – Colchester, VT
Southern Vermont College – Bennington, VT
University of Vermont – Burlington, VT
2016 Winning Dish by St. Michael’s College – excited to see what kind of dishes our creative chefs come up with this year!
2016 Winners: St. Michael’s College Dining Team
For additional information please contact: Brian.Roper@sodexo.com
Twenty years ago, Vermont restaurants began marketing their commitment to source local and fresh ingredients under the brand of the newly-minted Vermont Fresh Network. In many ways, this network brand was outside the realm of typical marketing strategies, largely because the widespread consumer hunt for local food was barely on the horizon. Ahead of its time on the local food front, Vermont Fresh Network’s strongest emphasis, as prominently displayed in its name, was the other key word: ‘fresh’.
All good things are associated with ‘fresh’.
Eric Rozendaal of Rockville Market Farm
Crisp, ripe, just picked/baked/chopped, high quality, good tasting. Years before twelve-year-olds began asking their waiter where the roasted chicken on the menu came from, Vermont chefs and restauranteurs were looking to their trusted Vermont farmer neighbors to provide the freshest and highest quality ingredients.
Today, both in Vermont and around the country, institutions are doing the same thing. “It has taken longer for our local food system to become robust enough to allow institutional kitchens to express their purchasing muscle within the system,” explains Meghan Sheridan, Executive Director of the Vermont Fresh Network. “As Vermont’s food system continues to grow in size and diversity, it is ever more possible for institutional kitchens to source local and regional products.”
Norwich Dining and UVM Dining visit Shelburne Farms
Vermont institutions are now qualifying to join the Vermont Fresh Network. Four of
Sodexo’s Vermont campuses are Network members: University of Vermont, St. Michael’s College, Norwich University, and Champlain College. In addition to membership, St. Michael’s, Norwich, and UVM join 51 other restaurants and a few institutions in receiving the recognition of Gold Barn Honorees, an award recognizing chefs who are exceptional partners with Vermont farmers. Explore the list of Vermont Fresh Network members and our fellow Gold Barn Honorees here.
As demand for local and sustainable food in cafeterias continues to increase, “culinary excellence is much more of an expectation, cooking is an art and [today’s college student] appreciates a chef’s passion for their trade,” shares Melissa Jordan, Sodexo’s Vice President for Strategic Alliances. “The days of preparing large masses of commercially purchased ingredients in the back kitchen, bringing it out front and ‘parking it under heat lamps’ is not going to fly with today’s college student,” says Jordan.
The role of institutional chefs has become widely recognized and revered. In a November 2015 Burlington Free Press article, the spotlight was on UVM Executive Chef Kate Hays. “The progress we have made [in the] two and half years I’ve been there in terms of local food has been amazing,” Hays reflects on her experience in shifting from running restaurants to institutional kitchens. Currently, UVM is in the process of opening a new dining hall that doubles as an educational center for sustainable and healthy food, and forging new partnerships with local producers. “[We’re] really breaking all expectations,” says Hays. Read the full interview here.
Serving thousands of meals per day throughout the year to diverse communities, institutional markets are seen by many in the food system world as the holy grail of local market opportunities. While we cannot overlook the big questions still looming on the horizon, from institutional market viability for local businesses to optimizing food access for economically-challenged populations, we enjoy pausing for a moment to reflect on this evolution in institutional culinary trends. From statewide recognition of our chefs for their culinary prowess to receiving best in class awards for volume of local purchasing, we are proud of our engagement and responsiveness to the Vermont community’s demand for culinary excellence in serving fresh, high quality, local food to our campus communities.
With this, we roll up our sleeves, dust off our aprons, and get back to work.
St. Michael’s College slow-cooking 400lbs of local beef brisket from Black River Meats.
This friendly competition challenges professional and up-and-coming Sodexo chefs to create dishes around foods and products that are native to Vermont. The goal of the Localvore Cooking Challenge is to highlight fresh, local ingredients and promote local farmers and vendors. It provides students with an opportunity to learn about the benefits of local products while enjoying delicious food.
Each campus culinary team prepared and served their local dishes to students during the special lunch at Saint Michael’s College. Students then voted on their favorite dish. The culinary teams were also judged on presentation, creativity, technical execution, and guest interaction by guest judges from the Vermont food community.
A HUGE shout-out to all the stellar culinary teams from each participating campus.
Castleton University – Smoked Chicken & CHeese Sliders with caramelized Whistle Pig onions and cheddar ale sauce, apple beet hash, and apple pave
Champlain College – Native Pulled Pork Slider with Queen City Brewery Smokey Rauchbier Beer and rainbow carrot and cabbage slaw
Johnson State College – Chickpea Crepe, Risotto Balls, Mud Pie Mini Cupcake
Lyndon State College – Maple Chipotle BBQ Beef Slider, Smoked Gouda Mac & Cheese, BBQ Tempeh Slider
Norwich University – Vermont Maple Carrot Cake with Maple Cream Cheese Frosting
Saint Michael’s College – Maple Bourbon Ice Cream with crispy apples, candied fennel stems, cranberry confit, butternut squash coulis and streusel.
University of Vermont – Vermont Elk Sausage and Ricotta Cavatelli Saute
Vermont Tech – Carne Desmechada Arepa with NE Raised Beef Brisket and Queso Fresco from Champlain Creamery and Caramelized Apple Arepa with apples from Champlain Orchards and Maple Syrup made at Vermont Tech.
Can you say yum?
Congratulations to the St. Michael’s College team for their first place win this year!
Remember our post from way back in June (how is it August 31st already?) about Vermont Tech’s Market Garden? Our friends at Farm to Institution New England have recently highlighted the Market Garden, too – check it out here!
Note: In addition to selling to Vermont Tech, the Market Garden also sells to other Vermont campuses – St. Michael’s College, Champlain College, and Norwich University.
We are very excited to announce the creation of the Vermont First Advisory Board! The Vermont First Advisory Board will support Sodexo’s Vermont First Initiative in realizing Sodexo’s goal of strategically increasing the purchase of Vermont products across Sodexo’s Vermont accounts. The Advisory Board is a tremendous ally in providing guidance to moving Vermont First objectives forward. The Board is made up of the following members:
We are always looking for innovative ways to bring local food to our campuses. In a state like Vermont, we have the opportunity to use our small scale and strong relationships to test out new models. Molly Willard and Eva Loomis run Vermont Technical College’s Market Garden, an educational farm that partners with our produce distributor, Black River Produce, to bring Market Garden produce to four of our Vermont college campuses. We think that bears repeating. The Market Garden model is two-fold:
An educational farm to train the next generation of farmers on sustainable growing practices.
Uses existing infrastructure for distribution to college campuses.
Read on to learn more about the people who make this happen.
What is your role in the Market Garden?
Eva: My role as an AmeriCorps VISTA in Vermont Tech’s Market Garden is to work with Molly to manage the handful of wonderful market garden staff and volunteers to produce and distribute organically grown produce and provide the crew with educational opportunities. We discuss the projects that need attention each week and the crew and I work to get it done. It’s a good combination of learning how to grow produce, sharing that knowledge with others, and learning how to manage people. Molly’s farming experience and knowledge are absolutely critical to the vegetable production and we all look forward to her educational lessons. Being a College-run garden, learning is central to so much of what we all do here.
Molly: My main role is to oversee and guide the manager (this year being Eva) to produce high quality produce for the VSC and other institutions. I also develop vegetable farming related curriculum for courses that can potentially utilize the fields for hands on educational opportunities.
When did you know that you wanted to work in food?
Eva: For just over a year, I lived and milked on a small organic dairy farm in Waterbury Center where I fell in love with Vermont and its working landscape. From there, I took half a year to travel in Asia. During part of this time, I volunteered at an elephant sanctuary, living and working outdoors with minimal utilities. My experience there inspired me to reassess what I wanted in my life, and one of the top priorities is physically working outside. The food piece came about from the (at least) thrice-daily necessity of needing to find quality and affordable food to eat. I’d initially joked that I was just going to eat my way across the continent, but this is pretty much what happened. The combination of a love of good food and being outdoors seemed to naturally point to farming, so I applied for my current position and headed off to WWOOF in Japan to get a better taste for it. I’ve tried to immerse myself in as many food-related activities as possible, including volunteering with the Randolph Area Food Shelf and the Vermont Foodbank’s VT Fresh program, and my overall experience has solidified my desire to continue to be a part of Vermont’s vibrant food systems and agriculture world.
What is your favorite thing about your job?
Eva: There are so many things I love about my job. I am grateful for being able to feel the weather so acutely, especially the welcome breezes and the flawless days. I’m stoked that the Garden is able to supply not only our partnering campus cafeterias with fresh produce, but our community as well. Last year we donated produce to the Randolph Area Food Shelf, and I’m happy to report that this year we’re expanding distribution to the Bethel Food Shelf as well. It’s great to know that we’re able to contribute to food security efforts and that we’re providing healthy and delicious food options for people who may not have access to it otherwise. Another really exciting part of my job is that this year I was responsible for grafting the tomatoes. Though it was a stressful process initially since I didn’t know if they were going to take, I now feel like a proud parent every time I step into the tomato house and see it filled with strong plants climbing their way toward the ceiling on their trellis lines. In fact, I just ate my first perfectly ripe Sungold today!
Molly: I studied botany as an undergrad and knew I wanted to work with plants. I have strong agricultural ties to VT on both sides of my family so there has always been a draw to agriculture as well. I have worked and managed dairy, maple and horse farms. When I started vegetable farming I knew this is what I wanted to do. Every day is different, each growing season bring new challenges and there is never a dull moment. I have never said I’m bored or sick of sitting in front of this computer as a vegetable farmer. To me it’s a way to make a living, follow my passion and provide a quality of life that fits for me.
What are you excited about when thinking about the future of the Market Garden?
Eva: We’re not exactly sure what the Market Garden’s future looks like, but we’re fine-tuning it as we go. For instance, this year we had thought of focusing on greens, but after the first succession of salad mix germinated we decided it’s not feasible because of the weed pressure in our fields. However, other crops, such as head lettuce, do really well there and we have a strong market for them so they’re definitely a keeper. This learn-as-we-go method over the last few years is continually shaping the Garden, and I enjoy taking lessons from daily, weekly, and monthly experiences with tasks and projects and thinking about how to do them differently or more efficiently in the future. Continual improvement and education is at the core of the Garden, that much is certain.
Molly: I get excited about the idea of growing food that reaches large institutions that feed many people. Providing fresh, local, healthy food to folks that eat at institutional cafeterias makes me feel like we are making a difference. I love that the market garden is created in a way to provide educational opportunities to those interested in vegetable production. With Sodexo as a partner, VTC’s access to equipment and professional savvy in all aspects of agriculture we give students a real farming experience. Students can leave knowing how to work the fields, the importance of securing a market and figuring the finances for that given market. Above all, I love watching future generations learn skill around agriculture and food production.