Press Room – News Releases
HemisFlavors Features Global Cuisine and Culinary Traditions;
Complements Prepared From Scratch, Healthy Eating Lifestyle
Parkhurst Dining Services announced the launch of Hemisflavors, a concept that features over 250 fresh global cuisine recipes, prepared authentically with raw ingredients indigenous of Brazil, Greece, India, Mexico, Morocco, Thailand and Vietnam. Designed to meet the needs of many Americans interested in world culinary traditions (at both school and business locations), Hemisflavors will be infused into Parkhurst daily menus and complements a “made from scratch” philosophy and healthy eating lifestyle that Parkhurst is best known for providing.
According to Bill Albright, Parkhurst Dining Vice President of Operations, East, “Hemisflavors highlights a variety of options that aren’t just made from scratch using fresh ingredients, but options that are inherently healthy.”
As health and wellness continues to be a top priority for many employers and school administrators, Parkhurst food choices become a major piece to a healthier lifestyle. “In the process, the company has also made a number of overall changes that reflect the Mediterranean Diet ideal, using healthy oils, and adding more grains, legumes, and fruits and vegetables, the latter through its FarmSource program which purchases fresh food from over 100 of the finest local farms and growers’ cooperatives,” says Albright.
Hemisflavors will focus on foods from Brazil, Greece, India, Mexico, Morocco, Thailand and Vietnam. The program presents our chefs and operations with a wider range of ingredients, flavors, recipes and menu concepts from which to choose. In addition to preparing unique recipes with more fruits, vegetables, whole grains and lean proteins, chefs are encouraged to highlight healthy carbohydrates, expand food and beverage options with little or no added sugars, in addition to reducing salt and sodium in food preparation
Weekly menu cycles are flexible and feature at least three meal parts daily. “For example, one day might feature a beverage, entrée and dessert from Greece, while another day may feature a salad, snack and side from Mexico,” says Albright. Cultural information, recipes and well-informed and trained associates will be able to describe the program, the day’s selections, and make recommendations if guests ask for complimentary flavors. |
