Highmark Pittsburgh Takes On Grilled Cheese
“We offer this sandwich monthly and it sells out almost every time,” says Executive Chef Cameron Clegg. “Like [Pittsburgh’s] three rivers, we have incorporated three rings of ‘;fire’—smoky tomato mayo, smoked turkey breast and our locally sourced smoked Gouda cheese. I love using a panini press or a flattop griddle for this.” Smoked turkey and […]
Rise and Shine at Philadelphia University
At Philadelphia University in Pennsylvania, breakfast is a popular choice forstudents, especially for those on the go! It is offered in the all-you-care-to-eat board plan location, but it is more popularin the school’s retail locations, according to Sara Lockard, senior general managerwith Parkhurst Dining. “Breakfast is morepopular in retail than it is in our board […]
Good Game, Great Food: How Super Bowl Fans were Fed
When fans weren’t biting their nails during the Super Bowl, they were biting into wings, burgers, nachos and more. At Saint Francis University, in Loretto, Pa., guests got to enjoy the “deflated prices—not deflated footballs” gameday menu at Frankie’s, a retail concept. Wings and pizzas were available by themselves along with two combo boxes—The NFL […]
Duquesne Students to Show Off Culinary Skills in Chopped Competition
Duquesne students are polishing their culinary skills in hopes to have their winning dish featured on an upcoming menu at one of the University’s dining venues. Twelve teams comprised of two to three students each will compete in the inaugural Chopped culinary contest on Saturday, Feb. 7, from 6:30 to 8:30 p.m. in the Rev. […]
Cedar Crest College Unveils New Dining Hall Renovations
Parkhurst Dining is proud to serve and prepare a fresh variety of healthy and delicious food for the students and faculty at Cedar Crest College’s newly renovated Canova Commons. The dining hall is a popular spot for students to meet up at the Tompkins College Center, so updating the space has been a priority […]
Debunking Five Green FoodService Myths
In this award-winning “Green Tips” column, Foodservice Equipment & Supplies looks at best practices, case studies and more on how to take the best ideas in green building and apply it to your foodservice operation. Parkhurst Dining’s Jamie Moore shares expert advice on biodegradable vs. compostable here
Clairton Kids Learn Healthy Snacking from Parkhurst Chef
Clairton City School District students learned about healthy snacking options from Duquesne University Executive Sous Chef Zachary Puhala of Parkhurst Dining. Chef Zach taught them how to combine chickpeas, canola oil and kosher salt to form hummus, and to make applesauce using local apples, honey and other ingredients. Read original article here
Game Day: Hearty Game Dishes Warm Up Winter Menus
Game might be considered exotic by some consumers, and too adventurous for others. But in the hands of gifted chefs, these flavorful meats can be transformed into the ultimate comfort food—robust, hearty dishes that satisfy on every level. Learn how to prepare a peppered game stew created by Parkhurst Dining Executive Chef Lee Keener
A Sweet Celebration for National Honeybee Day at Highmark Cafes
As part of an integrated local-sourcing event, Parkhurst Dining celebrated National Honeybee Day within the cafes it manages at Highmark (Pittsburgh, Camp Hill, Pa., and Wilmington, Del.), during the summer. Read original article here
Parkhurst Debuts Bada Basil at Robert Morris University, Bucknell
Parkhurst Dining is proud to announce the launch of Bada Basil, featuring healthy, Italian-inspired, made-to-order wraps and pasta bowls. Bada Basil emulates Italian street food. Read original article here