Sustainable Feast at Philadelphia UniversityThe Philadelphia Inquirer
More for less: Clients’ desire to save money doesn’t necessarily mean they want menus to be dumbed down. John Cummings, general manager for Parkhurst at Bucknell University in Lewisburg, Pa., says, “today’s customers have more sophisticated palates and worldly expectations,” and are seeking healthier options and more experimental cooking. “The way we display offerings continues to evolve,” he adds, “with shooter desserts and food in martini glasses. We do a lot of sushi and the rice has to be authentic and traditional.” Bucknell’s catering offerings this season will include tapas stations and Mediterranean foods, although he acknowledges that turkey, beef and ham remain “a big part of Thanksgiving to New Year’s catering.”