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Leftover cafeteria food at Emerson College will be donated to local students in need this winter break. The Bon Appetit Management Company, which caters Emerson’s dining hall, is donating leftover prepared foods, produce, pantry, and refrigerated items to Food For Free, a non-profit helping fight food insecurity.
On a recent Friday, the menu at Whitman College’s dining hall looked a little different than normal. There was roasted elk, fry bread with huckleberry jam, and cedar plank smoked rainbow trout. These “first foods” are representative of the region’s Indigenous people. And Whitman College will now have a station highlighting them on the first Friday of every month.
Steven Spielberg is among the thousands flocking daily to feast at the most upscale studio employee cafeteria in recent memory, Universal‘s the Marketplace. Jake Holland, executive sous chef, NBCUniversal-Bon Appétit, says 1,600 to 1,700 meals fly out the door each day and about 20 percent of sales are vegan. “The Marketplace has definitely been great for morale,” says one NBCU staffer.
On one of the streets leading into South San Francisco a blue sign reads, “The Birthplace of Biotechnology.” One of the newest developments in the fortress of biotech companies is The Hangar. Following their collaborations at Foundry & Lux, also in South San Francisco, and The Chandlery in Brisbane, Bon Appétit Management Company and Healthpeak teamed up with Flad Architects to create something less impenetrable, and more welcoming, than many of the nearby buildings.
“The arena’s food — which includes the NBA’s first fully plant-based restaurant, among other Bay Area staples — claimed No. 1 in our concessions rankings along with amenities.” — ESPN
“Hidden in an office park off the Peninsula’s VC-famous Sand Hill Road, this restaurant offers tasty farm-to-table California fare (and some top-tier Silicon Valley overheads for dine-in eaters) from its hilly Sharon Heights perch. The restaurant’s Bodega 2.0 sandwich ($12) is a winner, with a world of flavors captured between two slices of griddled levain…” – San Jose Mercury News
Kristela Nazario-Mendoza is a proud Filipino-American. Her journey to becoming Chase Center’s culinary director began in the Philippines, in fact, and is both inspiring and aspirational.
A new restaurant called Sand Hill Sundeck has opened at 3000 Sand Hill Road in Menlo Park. The restaurant, which opened on July 7, is located within the Sand Hill Collection, a 48-acre indoor-outdoor workspace poised at the top of Sand Hill Road.
If you’ve stopped by Chase Center to enjoy a game or even a concert. It’s likely you’ve tasted some culinary concoctions by Chef Kristela Mendoza. She’s the only female culinary director among all the NBA arenas. KRON4’s Stephanie Lin spoke with Mendoza.
Bon Appetit’s new Dine Well, Eat Smart monthly takeover series at UPenn taps into the college-age generation’s wants and needs, from lowering their carbon footprint, to elevating their mood, all in a chill, low-key manner.