Press Releases

Washington and Lee Local Food Festival Promotes Farm to Table Experience

Students, faculty and staff will celebrate Washington and Lee University’s (W&L) local food festival that will promote seasonal products and locally grown food that W&L feature on their menus every day!  A sustainable event hosted by W&L with its dining services provider, Parkhurst Dining, this joint effort helps to support and sustain local agriculture, artisans and producers of food.

 Showcasing local foods is an extension of FarmSource™, a Parkhurst sustainable buy local program.  Through FarmSource™, Parkhurst purchases $23.6 million in food and beverages from some of the finest local growers, family-owned farms and producers of food within a 150-mile radius of its campuses.  Jamie Moore, Parkhurst director of sourcing and sustainability, will discuss how FarmSource™ works and the benefits to the campuses we serve.

 Parkhurst team members and clients also receive education and training on local sourcing and the farms we partner with.  “Inspired by what they learn, many of our chefs have organized ways for our guests to participate and learn about locally grown food, even when it’s on their own campus,” said Moore.

 Once viewed as a novelty, campus farms and gardens are almost a standard at many Parkhurst-served campuses.  According to David Khoshpasand, Parkhurst Dining marketing manager at W&L, “In addition to the local farms and artisans, we are happy to support W&L’s campus garden by integrating the harvest in many of our menu items.  Foods like fresh strawberries, kale, lettuce and a variety of herbs give our students the ultimate farm to table experience.  “Anytime we feature campus garden foods, we call it ‘fresh from the backyard.’  W&L’s campus garden will also provide information about the garden an overall awareness about the health benefits of locally grown food,” Khoshpasand adds.

Students and faculty will enjoy the following local foods prepared by Executive Chef Chad Brodkin and his culinary team:

 

  • ALL ABOUT CORN: Locally milled corn on the cob and Chesapeake crab and local pepper hush puppies;
  • LOCAL MEATS:   Rock Barn pork loin and Andouille sausage along with locally sourced grilled Angus and sirloin steaks.
  • CHOPPED SALAD: Grilled chicken sourced from Polyface Farms; and vegan salads with grilled vegetables that are locally grown.  Freshly baked baguettes from Carter’s Specialty Breads.
  • COOKIES AND MILK: A variety of cookies and milk from Homestead Dairy.

 

WHEN:           Tuesday, September 15, 2015 – 6 – 8 p.m.

 WHERE:        Washington and Lee University (Cannan Green)

                            204 W. Washington Street

                     Lexington, VA 24450

 

 

Washington and Lee Local Food Festival Promotes Farm to Table Experience

Students, faculty and staff will celebrate Washington and Lee University’s (W&L) local food festival that will promote seasonal products and locally grown food that W&L feature on their menus every day!  A sustainable event hosted by W&L with its dining services provider, Parkhurst Dining, this joint effort helps to support and sustain local agriculture, artisans and producers of food.

 Showcasing local foods is an extension of FarmSource™, a Parkhurst sustainable buy local program.  Through FarmSource™, Parkhurst purchases $23.6 million in food and beverages from some of the finest local growers, family-owned farms and producers of food within a 150-mile radius of its campuses.  Jamie Moore, Parkhurst director of sourcing and sustainability, will discuss how FarmSource™ works and the benefits to the campuses we serve.

 Parkhurst team members and clients also receive education and training on local sourcing and the farms we partner with.  “Inspired by what they learn, many of our chefs have organized ways for our guests to participate and learn about locally grown food, even when it’s on their own campus,” said Moore.

 Once viewed as a novelty, campus farms and gardens are almost a standard at many Parkhurst-served campuses.  According to David Khoshpasand, Parkhurst Dining marketing manager at W&L, “In addition to the local farms and artisans, we are happy to support W&L’s campus garden by integrating the harvest in many of our menu items.  Foods like fresh strawberries, kale, lettuce and a variety of herbs give our students the ultimate farm to table experience.  “Anytime we feature campus garden foods, we call it ‘fresh from the backyard.’  W&L’s campus garden will also provide information about the garden an overall awareness about the health benefits of locally grown food,” Khoshpasand adds.

Students and faculty will enjoy the following local foods prepared by Executive Chef Chad Brodkin and his culinary team:

 

  • ALL ABOUT CORN: Locally milled corn on the cob and Chesapeake crab and local pepper hush puppies;
  • LOCAL MEATS:   Rock Barn pork loin and Andouille sausage along with locally sourced grilled Angus and sirloin steaks.
  • CHOPPED SALAD: Grilled chicken sourced from Polyface Farms; and vegan salads with grilled vegetables that are locally grown.  Freshly baked baguettes from Carter’s Specialty Breads.
  • COOKIES AND MILK: A variety of cookies and milk from Homestead Dairy.

 

WHEN:           Tuesday, September 15, 2015 – 6 – 8 p.m.

 WHERE:        Washington and Lee University (Cannan Green)

                            204 W. Washington Street

                     Lexington, VA 24450