Press Releases

Parkhurst "Eats Real" During Food Day "Taste Test" Challenge

Parkhurst Dining eats real during Food Day, a nationwide celebration and movement for healthy, affordable, and sustainable food on October 24th.  We call it from-scratch, freshly-made and chef prepared!

To better help our guests understand why our Parkhurst Dining teams prepare food from-scratch, we are putting our “Guests to the Test!” 

You can’t study for this one, but you can visit Parkhurst-managed locations such as Chatham University and Highmark in Pittsburgh; Robert Morris University (Moon Township, PA); Allegheny College (Meadville, PA); Philadelphia University (Philadelphia, PA); Marietta College (Marietta, OH); and Bucknell University (Lewisburg, PA) where dining services teams will offer taste tests of house-made food vs. processed counterparts. 

For example, guests will have the opportunity to taste balsamic vinaigrette dressings, chicken soup and pizza dough made-from-scratch in our kitchens vs. pre-packaged versions. 

Parkhurst balsamic dressing is made with extra virgin olive oil, balsamic vinegar, Dijon mustard, salt, peeled garlic and fresh herbs.  Chicken soup is made from fresh stock by simmering raw ingredients such as chicken bone, yellow onion, carrot, celery stalk, kosher salt, whole black pepper, thyme, dried Parsley flakes, and bay leaves.  Pizza dough is made fresh with gluten enriched bleached flour, water, granulated sugar, salt, canola salad oil and active dry yeast. 

Differences including number of ingredients and nutritional facts will be highlighted during the tastings, educating our guests on the benefits of eating real food vs. processed!

Enjoying real food has major health benefits.  Not only are you eating locally grown food from Parkhurst Dining’s FarmSource, a local purchasing program that partners with local growers, producers and artisans within 150 miles of our locations, you will reduce your sodium intake.  According to the American Heart Association, more than 75% of the sodium in the average American diet comes from salt added to processed foods!  

Celebrate with Parkhurst and Eat Real!

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 "Eats Real" During Food Day "Taste Test" Challenge

Parkhurst Dining eats real during Food Day, a nationwide celebration and movement for healthy, affordable, and sustainable food on October 24th.  We call it from-scratch, freshly-made and chef prepared!

To better help our guests understand why our Parkhurst Dining teams prepare food from-scratch, we are putting our “Guests to the Test!” 

You can’t study for this one, but you can visit Parkhurst-managed locations such as Chatham University and Highmark in Pittsburgh; Robert Morris University (Moon Township, PA); Allegheny College (Meadville, PA); Philadelphia University (Philadelphia, PA); Marietta College (Marietta, OH); and Bucknell University (Lewisburg, PA) where dining services teams will offer taste tests of house-made food vs. processed counterparts. 

For example, guests will have the opportunity to taste balsamic vinaigrette dressings, chicken soup and pizza dough made-from-scratch in our kitchens vs. pre-packaged versions. 

Parkhurst balsamic dressing is made with extra virgin olive oil, balsamic vinegar, Dijon mustard, salt, peeled garlic and fresh herbs.  Chicken soup is made from fresh stock by simmering raw ingredients such as chicken bone, yellow onion, carrot, celery stalk, kosher salt, whole black pepper, thyme, dried Parsley flakes, and bay leaves.  Pizza dough is made fresh with gluten enriched bleached flour, water, granulated sugar, salt, canola salad oil and active dry yeast. 

Differences including number of ingredients and nutritional facts will be highlighted during the tastings, educating our guests on the benefits of eating real food vs. processed!

Enjoying real food has major health benefits.  Not only are you eating locally grown food from Parkhurst Dining’s FarmSource, a local purchasing program that partners with local growers, producers and artisans within 150 miles of our locations, you will reduce your sodium intake.  According to the American Heart Association, more than 75% of the sodium in the average American diet comes from salt added to processed foods!  

Celebrate with Parkhurst and Eat Real!

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