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Menu development, recipes and culinary tactics for creating global flavors and regional American tastes in your foodservice operation
11 ways onsite chefs are beating cabin fever with Caribbean cuisine
Plantains, black beans and rice, pulled pork, mojo sauce and more: This is the way to get your menu on island time.
11 Slides
Though world travel remains a distant dream as the winter of the pandemic melts into spring, Stony Brook University’s foodservice team is helping the cooped-up campus community make a virtual getaway through food.
Students there—who in the past would have been plotting a spring break—are as stir crazy as the rest of us. And so, the dining team’s new series, Global Night, has proven a nice bright spot, complete with a taste of Cuba, featuring a few chefs’ creations.
“With travel restrictions due to COVID, Global Night is a great way to take students on a culinary journey around the world,” says Van Sullivan, executive director, Faculty Student Association at Stony Brook University. Sullivan and the team have also been fighting cabin fever with an interactive fitness challenge.
See how Stony Brook and others are switching over to “island time” with ingredients like plantains, mojo sauce, jerk chicken, pulled pork (or cauliflower steaks for plant-based eating), black beans, yucca and more.
Contact Tara at [email protected]
Follow her on Twitter @Tara_Fitzie
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