In The News

College Revisits Old Recipes to Quickly Create Dining Program at Sweet Briar
Food Management Magazine

Last summer, Sweet Briar College was in limbo. The 114-year-old women’s liberal arts school in Virginia was facing financial challenges, cited by the Sweet Briar board, which suddenly announced a plan to close the school. Ultimately, the effort to save Sweet Briar succeeded, and with just over a couple weeks until fall semester, Parkhurst was brought in and tasked with assembling a whole new staff!

One alumna made sure that a copy of the Sweet Briar community cookbook that was published in the early 1990s made its way into the hands of Rob Loconsole, general manager of dining. The cookbook, “Tastes Remembered: A treasury of recipes from the good cooks of Sweet Briar College,” isn’t that old, but some of the recipes inside are.

Now the culinary tradition has been entrusted to the Parkhurst culinary team, who have been busy recreating dishes from the book.  "We tried to put some things on the menu that would be a little nostalgic and we’re being very faithful to each recipe,” Rob says.

“There’s a lot of history here. What we’re really trying to do is integrate the old with the new.”

Read original article here

 

College Revisits Old Recipes to Quickly Create Dining Program at Sweet Briar
Food Management Magazine

Last summer, Sweet Briar College was in limbo. The 114-year-old women’s liberal arts school in Virginia was facing financial challenges, cited by the Sweet Briar board, which suddenly announced a plan to close the school. Ultimately, the effort to save Sweet Briar succeeded, and with just over a couple weeks until fall semester, Parkhurst was brought in and tasked with assembling a whole new staff!

One alumna made sure that a copy of the Sweet Briar community cookbook that was published in the early 1990s made its way into the hands of Rob Loconsole, general manager of dining. The cookbook, “Tastes Remembered: A treasury of recipes from the good cooks of Sweet Briar College,” isn’t that old, but some of the recipes inside are.

Now the culinary tradition has been entrusted to the Parkhurst culinary team, who have been busy recreating dishes from the book.  "We tried to put some things on the menu that would be a little nostalgic and we’re being very faithful to each recipe,” Rob says.

“There’s a lot of history here. What we’re really trying to do is integrate the old with the new.”

Read original article here