The Harvest Table Culinary Group met at the University of Rochester hosted by UofR Dining and Barilla Pasta this week to develop new dishes featuring Barilla Pasta. Before getting in the kitchen chefs toured the Barilla Pasta production facility in Avon, NY. The team also heard about some of the new innovative ingredients such as the red-lentil and chickpea pastas.
The following day we gathered in the kitchen. Chefs from across all our Harvest Table sites gathered at the University of Rochester to innovate and ideate new recipes. Here are a few of the highlights:
Pasta Dishes
LASAGNA
We thought creatively about traditional lasagna fillings and created new plant-forward recipes featuring a freshly prepared, lentil bolognese.
BEEF PRIMAL DEMONSTRATION
We had a special educational treat during this session -Phil from Headwater Food Hub, stopped by to give us a summary of whole-animal butchery. Our newest partnership with Autumn Harvest Farm, expands our commitment to both locally procured and responsibly sourced in the state of New York.
Thanks to our Chef’s Council team for joining us at this recipe development session. We had representatives from Hoya Hospitality at Georgetown University, University of Rochester Dining, NYU Harvest Table at Third North and High Point University Dining.
THANK YOU Barilla for hosting us! Look for these new dishes coming to a Harvest Table restaurant near you!
