From Farm to Fork at Saint Francis University
Parkhurst Dining Executive Sous Chef Mike Passanita tends the garden in the Saint Francis University greenhouse.
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"A greenhouse is as good as a grocery story for Executive Sous Chef Mike Passanita..."
In an effort to grow its sustainable programs and create greener college campuses, Parkhurst Dining Services recently unveiled its greenhouse garden where fresh produce and herbs are grown on the Saint Francis University campus to use in the preparation of special event meals and other catered functions.
With the approval of Saint Francis University, the Parkhurst culinary team was granted permission to use space in an existing greenhouse structure on the university campus. Grown at the hand of Executive Sous Chef Mike Passanita, the garden consists of Little Gem Romaine lettuce, Black Simpson leaf lettuce, flat leave parsley, curly parsley, thyme, sweet basil, stevia, winter thyme, cilantro, rosemary and cosmos (an edible flower).
Chef Passanita, who personally takes pride in the environment by composting, growing his own produce and recycling, worked with Saint Francis to reconstruct the planting beds. In addition, professional grade soil-less mix was purchased from a local purveyor and an irrigation system was installed. Since the initial planting on February 17, Chef Passanita has already harvested some of the lettuce which was used in various menu items.
A resident of Coalport, PA, Chef Passanita joined Parkhurst Dining at Saint Francis University in 2006. Chef Passanita brings a wealth of restaurant expertise to the Parkhurst organization. He worked in various organizations throughout Massachusetts and Pennsylvania, was part-owner of a restaurant and the foodservice supervisor for the state of PA before serving Parkhurst.
When asked why culinary is his passion, Chef Passanita replies "When you grow up in an Italian family, food and huge family gatherings is the center of your life. I was influenced by my grandmother's cooking and the stories my grandfather would share about the foods from Sicily, especially the homemade breads baked fresh in the wood-fired ovens." Of course, Chef Passanita loves to prepare Italian foods. "Sautéing and putting on a good show is always fun too."
What Chef Passanita likes best about working at Parkhurst Dining is their commitment to sustainability, preparing fresh foods, using real ingredients and reducing our carbon footprint.
Read more about the Parkhurst Dining greenhouse garden in the Altoona Mirror. |
