Press Releases

Parkhurst Dining Encourages Guests to Dine Healthier During Earth Day

April 16, 2014, Homestead, PA – Farm to table events will encourage Parkhurst Dining guests to eat healthier and practice sustainable efforts by promoting recipes that feature fresh ingredients that can be grown in the backyard, along with an herb garden primer with step-by-step instructions on how to grow edible container gardens! Harvesting the fruits of their labor and featuring fresh vegetables and herbs purchased from local farms is becoming more popular for the dining services company.

At Duquesne University in Pittsburgh, the dinner menu will feature fresh foods sourced from Pennsylvania farms including cider brined hams, mushrooms, roasted organic carrots, rosemary roasted potatoes and organic whole wheat pasta with olive oil and fresh herbs. According to Carrie MacDonald, marketing manager for Parkhurst Dining at Duquesne, discounts on salad selections will encourage students to eat healthier off the salad bar which offers locally-grown micro greens, herbs and vegetables.

The Lion's Den Rooftop Terrace at Reed Smith in Pittsburgh will soon showcase a variety of tomatoes that are planted each year by Parkhurst Dining Executive Chef Jeff Shaffer. When harvested, Chef Jeff will use beefsteak, speckled Roma, tigerella, and banana legs, in everything from heirloom tomato salads, as a white pizza topping, to a healthy condiment in the deli and grill for the 200 guests he serves lunch to daily.
At Kennametal in Latrobe, PA, pine trees will be given to the first 400 employees at lunch. Mary Vallorani, Parkhurst director of dining, will also display herb gardens throughout the café. Guests will also have an opportunity to win an herb garden!

Every day at Parkhurst is Earth Day. Partnerships like the one Parkhurst has with Penn's Corner Farm Alliance in Pittsburgh, PA, help to support more than 30 member farms that deliver fresh fruit, vegetables and other farm food products to guests in the Pittsburgh area. "Our local partnership with Penn's Corner Farm Alliance supports food grown in Southwestern Pennsylvania, all while we receive fresh and local products that Parkhurst Dining chefs prepare at our dining venues in Pittsburgh and surrounding regions, " said Jamie Moore, director of sourcing and sustainability.

 

About Parkhurst Dining

A member of Eat'n Park Hospitality Group, Parkhurst Dining provides authentic culinary experiences to guests at the finest educational institutions, corporations and cultural destinations in its marketing region. Our foundation is built on personal relationships and exceeding the expectations of our guests and team members every day. Join us for a farm-fresh and sustainable dining experience. www.parkhurstdining.com.

Contacts:

Grace Hoyer, Public Relations
Parkhurst Dining
610-282-0916, office
610-349-0844, cell
ghoyer@parkhurstdining.com

Parkhurst Dining Encourages Guests to Dine Healthier During Earth Day

April 16, 2014, Homestead, PA – Farm to table events will encourage Parkhurst Dining guests to eat healthier and practice sustainable efforts by promoting recipes that feature fresh ingredients that can be grown in the backyard, along with an herb garden primer with step-by-step instructions on how to grow edible container gardens! Harvesting the fruits of their labor and featuring fresh vegetables and herbs purchased from local farms is becoming more popular for the dining services company.

At Duquesne University in Pittsburgh, the dinner menu will feature fresh foods sourced from Pennsylvania farms including cider brined hams, mushrooms, roasted organic carrots, rosemary roasted potatoes and organic whole wheat pasta with olive oil and fresh herbs. According to Carrie MacDonald, marketing manager for Parkhurst Dining at Duquesne, discounts on salad selections will encourage students to eat healthier off the salad bar which offers locally-grown micro greens, herbs and vegetables.

The Lion's Den Rooftop Terrace at Reed Smith in Pittsburgh will soon showcase a variety of tomatoes that are planted each year by Parkhurst Dining Executive Chef Jeff Shaffer. When harvested, Chef Jeff will use beefsteak, speckled Roma, tigerella, and banana legs, in everything from heirloom tomato salads, as a white pizza topping, to a healthy condiment in the deli and grill for the 200 guests he serves lunch to daily.
At Kennametal in Latrobe, PA, pine trees will be given to the first 400 employees at lunch. Mary Vallorani, Parkhurst director of dining, will also display herb gardens throughout the café. Guests will also have an opportunity to win an herb garden!

Every day at Parkhurst is Earth Day. Partnerships like the one Parkhurst has with Penn's Corner Farm Alliance in Pittsburgh, PA, help to support more than 30 member farms that deliver fresh fruit, vegetables and other farm food products to guests in the Pittsburgh area. "Our local partnership with Penn's Corner Farm Alliance supports food grown in Southwestern Pennsylvania, all while we receive fresh and local products that Parkhurst Dining chefs prepare at our dining venues in Pittsburgh and surrounding regions, " said Jamie Moore, director of sourcing and sustainability.

 

About Parkhurst Dining

A member of Eat'n Park Hospitality Group, Parkhurst Dining provides authentic culinary experiences to guests at the finest educational institutions, corporations and cultural destinations in its marketing region. Our foundation is built on personal relationships and exceeding the expectations of our guests and team members every day. Join us for a farm-fresh and sustainable dining experience. www.parkhurstdining.com.

Contacts:

Grace Hoyer, Public Relations
Parkhurst Dining
610-282-0916, office
610-349-0844, cell
ghoyer@parkhurstdining.com