In The News

Parkhurst Offer Mediterranean Cuisine at Bucknell and Philadelphia Universities
FoodService Director

As foodservice operators look for more ways to emphasize healthful dining, Mediter­ranean cuisine has become more and more important. The diet is generally healthful with fresh foods and unique flavors. Common characteristics include the use of olive and vegetable oils and the high consumption of fruits, vegetables, bread and other cereals, grains, potatoes, beans, nuts and seeds with less attention on meats.

Some companies, such as Pittsburgh-based Parkhurst Dining Services, have created programs that feature Mediterranean cuisine. Parkhurst’s program is called Hemisflavors. Grace Zarnas-Hoyer, of Hoyer & Associates, Inc., which manages marketing and public relations for Parkhurst Dining Services, explained Hemisflavors, a program that includes several Mediter­ranean countries.

“Although the program was initially launched in 2007, new and exciting Mediterranean recipes are added all the time,” says Zarnas-Hoyer. “Parkhurst has also made a number of overall changes that reflect the Mediterranean diet ideal, using healthy oils and adding more grains, legumes, and fruits and vegetables, the latter through its FarmSource program—our local sourcing and sustainable program, which purchases fresh food from over 100 of the finest local farms and growers’ cooperatives. This is very popular right now.”

One Parkhurst location that has embraced Mediterranean is Bucknell University in Lewisburg, Pa.

“We have two programs where we feature Mediterranean,” says John Cummings, general manager of residential dining for Parkhurst at Bucknell. “This cuisine is whole body and healthier, dramatically different from the typical American diet. We feature legumes, vegetables, oils and vinegars with techniques and recipes from Spain and Sicily. This is very successful in our college dining. For marketing, we hang flags from the various countries and show examples of the dishes available.”

Besides being a healthy option, Mediterranean cooking allows for expanse on the part of the chef. Brian Ritchie, Bucknell’s executive chef, likes Mediterranean because it’s healthy, flavorful and he gets to be creative.

“I use a lot of roasted and grilled vegetables, olives, beans, olive oils, nut oils, specialty oils and different vinegars,” Ritchie says. “We also use a lot of chickpeas.”

Bucknell features two or three panini sandwiches each week. They do lean grilled chicken with roasted red peppers and feta cheese, lean roast beef with garlic aïoli and fresh spinach and a roasted veggie panini with olive oil and a roasted garlic aïoli.

“We also do a hummus wrap with a  baby spring mix and a sesame tahini sauce on the panini grill,” he says. “We grill it fast just for the markings.”

Ritchie makes several Greek artichoke dishes and also serves tapas items, which are derived from Spain.

“We take a Spanish tortilla, which is made from potato, and fill it with various ingredients,” Ritchie says. “We also make a piquillo pepper pesto that we can spread on the inside before adding other ingredients.”

Bill Zimnoch, senior general manager for Parkhurst at Philadelphia University, feels Mediterranean is all about the style.

“Lamb and yogurt are good for you,” Zimnoch says. “With lentils and quinoa, it’s the style. It’s healthy without featuring it as healthy. They try it because there is more of an interest, and it’s also recognizable. We use olive oil instead of canola, chickpeas instead of rice.

“Mediterranean eating is using the right oils and spices,” he adds. “The vegetable or the grain is the center-of-the-plate item. We do couscous with chicken, herbs and lemon or they can add meat or fish. We get the flavor from the couscous and the vegetables; the protein is more of an added side.”

Harvard University Dining Services places an emphasis on Mediterranean cuisine for its health benefits, according to Crista Martin, director for HUDS marketing.

“Our Heart of the Plate concept at the Harvard School of Public Health is based on the Mediterranean diet, which the SPH Department of Nutrition strongly advocates,” says Martin. “At Harvard, a new Mediterranean Mezza station was introduced on the residential seasonal cycle menu after hosting several food carts in Harvard Yard.”

Martin Breslin, director of culinary operations for HUDS, explains the concept.

“We had a Middle Eastern Mediter­ranean al fresco cart over the summer that was very successful,” Breslin says. “We had beef kabob, on Syrian bread, with grilled oregano steak tips, lettuce, tomato, cucumber with a hot chili sauce. Then we would offer a squirt of tahini or tzatziki. We also had a chicken shawarma with shredded radish, lettuce and chopped pickles. We sprinkled powdered sumac on top; it’s like a lemon tart vinegar flavor.

“In our resident program, we have a more Spanish Mediterranean table where most of the food is at room temperature except the saffron brown rice pilaf. We offer oven-cured plum tomatoes, rosemary toasted almonds, tuna, orange scented aïoli, grilled zucchini and roasted eggplant with olive oil.”

At Texas Health Presbyterian Hospital in Dallas, it is likely that Mediterranean menu items will become regular features.

“We ran a multicultural bar in our main cafeteria featuring cuisines from around the world,” says Bill Cunningham, production manager for food and nutrition. “The Mediter­ranean Day was one of the most popular.”

Parkhurst Offer Mediterranean Cuisine at Bucknell and Philadelphia Universities
FoodService Director

As foodservice operators look for more ways to emphasize healthful dining, Mediter­ranean cuisine has become more and more important. The diet is generally healthful with fresh foods and unique flavors. Common characteristics include the use of olive and vegetable oils and the high consumption of fruits, vegetables, bread and other cereals, grains, potatoes, beans, nuts and seeds with less attention on meats.

Some companies, such as Pittsburgh-based Parkhurst Dining Services, have created programs that feature Mediterranean cuisine. Parkhurst’s program is called Hemisflavors. Grace Zarnas-Hoyer, of Hoyer & Associates, Inc., which manages marketing and public relations for Parkhurst Dining Services, explained Hemisflavors, a program that includes several Mediter­ranean countries.

“Although the program was initially launched in 2007, new and exciting Mediterranean recipes are added all the time,” says Zarnas-Hoyer. “Parkhurst has also made a number of overall changes that reflect the Mediterranean diet ideal, using healthy oils and adding more grains, legumes, and fruits and vegetables, the latter through its FarmSource program—our local sourcing and sustainable program, which purchases fresh food from over 100 of the finest local farms and growers’ cooperatives. This is very popular right now.”

One Parkhurst location that has embraced Mediterranean is Bucknell University in Lewisburg, Pa.

“We have two programs where we feature Mediterranean,” says John Cummings, general manager of residential dining for Parkhurst at Bucknell. “This cuisine is whole body and healthier, dramatically different from the typical American diet. We feature legumes, vegetables, oils and vinegars with techniques and recipes from Spain and Sicily. This is very successful in our college dining. For marketing, we hang flags from the various countries and show examples of the dishes available.”

Besides being a healthy option, Mediterranean cooking allows for expanse on the part of the chef. Brian Ritchie, Bucknell’s executive chef, likes Mediterranean because it’s healthy, flavorful and he gets to be creative.

“I use a lot of roasted and grilled vegetables, olives, beans, olive oils, nut oils, specialty oils and different vinegars,” Ritchie says. “We also use a lot of chickpeas.”

Bucknell features two or three panini sandwiches each week. They do lean grilled chicken with roasted red peppers and feta cheese, lean roast beef with garlic aïoli and fresh spinach and a roasted veggie panini with olive oil and a roasted garlic aïoli.

“We also do a hummus wrap with a  baby spring mix and a sesame tahini sauce on the panini grill,” he says. “We grill it fast just for the markings.”

Ritchie makes several Greek artichoke dishes and also serves tapas items, which are derived from Spain.

“We take a Spanish tortilla, which is made from potato, and fill it with various ingredients,” Ritchie says. “We also make a piquillo pepper pesto that we can spread on the inside before adding other ingredients.”

Bill Zimnoch, senior general manager for Parkhurst at Philadelphia University, feels Mediterranean is all about the style.

“Lamb and yogurt are good for you,” Zimnoch says. “With lentils and quinoa, it’s the style. It’s healthy without featuring it as healthy. They try it because there is more of an interest, and it’s also recognizable. We use olive oil instead of canola, chickpeas instead of rice.

“Mediterranean eating is using the right oils and spices,” he adds. “The vegetable or the grain is the center-of-the-plate item. We do couscous with chicken, herbs and lemon or they can add meat or fish. We get the flavor from the couscous and the vegetables; the protein is more of an added side.”

Harvard University Dining Services places an emphasis on Mediterranean cuisine for its health benefits, according to Crista Martin, director for HUDS marketing.

“Our Heart of the Plate concept at the Harvard School of Public Health is based on the Mediterranean diet, which the SPH Department of Nutrition strongly advocates,” says Martin. “At Harvard, a new Mediterranean Mezza station was introduced on the residential seasonal cycle menu after hosting several food carts in Harvard Yard.”

Martin Breslin, director of culinary operations for HUDS, explains the concept.

“We had a Middle Eastern Mediter­ranean al fresco cart over the summer that was very successful,” Breslin says. “We had beef kabob, on Syrian bread, with grilled oregano steak tips, lettuce, tomato, cucumber with a hot chili sauce. Then we would offer a squirt of tahini or tzatziki. We also had a chicken shawarma with shredded radish, lettuce and chopped pickles. We sprinkled powdered sumac on top; it’s like a lemon tart vinegar flavor.

“In our resident program, we have a more Spanish Mediterranean table where most of the food is at room temperature except the saffron brown rice pilaf. We offer oven-cured plum tomatoes, rosemary toasted almonds, tuna, orange scented aïoli, grilled zucchini and roasted eggplant with olive oil.”

At Texas Health Presbyterian Hospital in Dallas, it is likely that Mediterranean menu items will become regular features.

“We ran a multicultural bar in our main cafeteria featuring cuisines from around the world,” says Bill Cunningham, production manager for food and nutrition. “The Mediter­ranean Day was one of the most popular.”