In The News

Breakfast: It’s Not Just For Mornings Anymore
Idaho Potato Commission

For many of us, the stereotypical American breakfast is synonymous with comfort; its components are what we seek when we need to chill out or just have a meal that transports us to a simpler time in our lives. Facing the various pressures of life on campus, even students who routinely ate only cold cereal or grabbed a toaster snack, now relish the Norman Rockwell-esque idealized morning repast - and, it’s not just for breakfast anymore.

In all-you-can-eat campus venues (including all locations previously mentioned), operators generally aim to drive business to low food-cost items, while continuing to offer a wide range of choices to please all comers. Therefore, Brian Richie, executive chef at Bucknell University, a Parkhurst Dining account in Lewisburg, PA, is pleased to note that he serves approximately 3,000 pounds of potatoes per week and that “it’s by far the most popular of any starch.”

The Egg Bar, located in Bostwick Marketplace, is open seven days a week from 6 a.m. to 2 p.m., and again from 5 p.m. to 8 p.m., with a “full breakfast” available from 6 a.m. to 11 a.m. “We offer one type of potato each day, so it may be Cajun Potatoes O’Brien (see recipe) with peppers and onion, or fried potato with fresh herbs, for example,” Richie says. “We’ll also rotate the type of potato itself, so it may be Idaho® bakers, Yukon Gold, Red potatoes or a local frying potato. Students like to know who is growing their food and whether they’re eating an Idaho® potato or one that’s locally grown.”

Richie is currently working toward providing nutrition breakouts for most items at each station throughout the Marketplace; however, since everything is customizable and all-you-can-eat portions to boot, there are many variables to consider. However, promoting good nutrition remains top of mind, he points out. “We have a lot of athletes on campus and they load up on egg white omelets, but now people are recognizing the good nutrition, including high potassium, packed in a whole potato.”

 

Cajun O'Brien Potatoes

Recipe courtesy of Brian Ritchie, Executive Chef, Parkhurst Dining at Bucknell University, Lewisburg, PA

Yield: 8 servings

Ingredients

  • 1/4 cup olive oil
  • 1 red pepper, cut julienne
  • 1 green pepper, cut julienne
  • 1 onion, cut julienne
  • 2 pounds Idaho® potatoes, washed and diced
  • 1 tablespoon Cajun seasoning
  • salt and pepper to taste

Directions

  1. Add olive oil to pan on medium heat; sauté potatoes until cooked 3/4 through.
  2. Add peppers, onions and Cajun seasoning; sauté until finished.
  3. Add salt and pepper to taste as needed.


View original article here
Breakfast: It’s Not Just For Mornings Anymore
Idaho Potato Commission

For many of us, the stereotypical American breakfast is synonymous with comfort; its components are what we seek when we need to chill out or just have a meal that transports us to a simpler time in our lives. Facing the various pressures of life on campus, even students who routinely ate only cold cereal or grabbed a toaster snack, now relish the Norman Rockwell-esque idealized morning repast - and, it’s not just for breakfast anymore.

In all-you-can-eat campus venues (including all locations previously mentioned), operators generally aim to drive business to low food-cost items, while continuing to offer a wide range of choices to please all comers. Therefore, Brian Richie, executive chef at Bucknell University, a Parkhurst Dining account in Lewisburg, PA, is pleased to note that he serves approximately 3,000 pounds of potatoes per week and that “it’s by far the most popular of any starch.”

The Egg Bar, located in Bostwick Marketplace, is open seven days a week from 6 a.m. to 2 p.m., and again from 5 p.m. to 8 p.m., with a “full breakfast” available from 6 a.m. to 11 a.m. “We offer one type of potato each day, so it may be Cajun Potatoes O’Brien (see recipe) with peppers and onion, or fried potato with fresh herbs, for example,” Richie says. “We’ll also rotate the type of potato itself, so it may be Idaho® bakers, Yukon Gold, Red potatoes or a local frying potato. Students like to know who is growing their food and whether they’re eating an Idaho® potato or one that’s locally grown.”

Richie is currently working toward providing nutrition breakouts for most items at each station throughout the Marketplace; however, since everything is customizable and all-you-can-eat portions to boot, there are many variables to consider. However, promoting good nutrition remains top of mind, he points out. “We have a lot of athletes on campus and they load up on egg white omelets, but now people are recognizing the good nutrition, including high potassium, packed in a whole potato.”

 

Cajun O'Brien Potatoes

Recipe courtesy of Brian Ritchie, Executive Chef, Parkhurst Dining at Bucknell University, Lewisburg, PA

Yield: 8 servings

Ingredients

  • 1/4 cup olive oil
  • 1 red pepper, cut julienne
  • 1 green pepper, cut julienne
  • 1 onion, cut julienne
  • 2 pounds Idaho® potatoes, washed and diced
  • 1 tablespoon Cajun seasoning
  • salt and pepper to taste

Directions

  1. Add olive oil to pan on medium heat; sauté potatoes until cooked 3/4 through.
  2. Add peppers, onions and Cajun seasoning; sauté until finished.
  3. Add salt and pepper to taste as needed.


View original article here