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The Greatest Menu Hits of 2019
We wanted our customers to experience an item with authentic Thai flavors but made with local ingredients, including chicken, honey and bread (UConn-sourced) and vegetables from area farms.Photograph courtesy of Robert Landolphi at the University of Connecticut
SPANNING THE GLOBE
We wanted our customers to experience an item with authentic Thai flavors but made with local ingredients, including chicken, honey and bread (UConn-sourced) and vegetables from area farms. Pad Thai is usually served in a bowl, but we created this handheld version for our Benton Museum cafe. It’s bursting with flavor and easy to eat while walking across campus. Year after year, sandwich sales continue to increase, but customers are looking for bigger, bolder flavors and unique, unusual combinations. As chefs, we have to look outside the box, taking popular international entrees and repackaging them to meet the ever-changing demands of our customers.
Robert Landolphi
University of Connecticut
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