Dining

Specials & Features

TAKE BON APPÉTIT MANAGEMENT COMPANY’S “EAT LOCAL CHALLENGE”

On Tuesday, September 29, 2009, the chef at Oberlin College will join more than 400 Bon Appétit Management Company chefs in reaching new heights of culinary creativity to put local on the plate in their cafés. Over 200,000 diners across the nation will be served a lunch made of ingredients sourced 100 percent – from fruit to flour – within a 150-mile radius of the café kitchen. Welcome to the fourth-annual Eat Local Challenge, the largest coordinated national event to focus awareness on the importance of local food.

See what our chefs are doing to make this year’s challenge the best ever! Join them as they barrel down a country road towards the farm that raised the best produce in the area. Diners will taste how the search translates into inspiration, how gorgeous and unique local ingredients became creative, seasonal, delicious entrees, beverages and desserts.

Finally, Bon Appétit is committed to the local community. At Oberlin College, the Eat Local/Farm-to-Fork program has enabled 45% of the total food budget to be spent on food items that are purchased from artisans, vendors and farmers within a 150-mile radius of Oberlin. Preference is given to those who create their goods with food ingredients located within a 150-mile radius of their premises. The Eat Local Challenge celebrates this investment in the community by challenging the Campus Dining Staff for one day to create menu items that are created entirely of local ingredients within the 150-mile radius. This year we are taking our fourth Eat Local Challenge.

Tuesday, 9/29, Lunch

"Eat Local Challenge" is a menu made completely from local ingredients that come from within a 150 miles radius of Oberlin and is one of our efforts of showing the importance of serving local food.

  • Dascomb
    • Grilled Local Tofu Cacciatore with Local Vegetables
    • Local Turkey Cutlet with a Local Mushroom Brown Butter Sauce
    • Chicken, Tofu or Vegetable Stir-fry
    • Fresh Local Tomato and Basil Pizza
    • Local Turkey, Smoked Ham, Tomato, Onion, Lettuce
    • Local Chicken Sausages, Pepper, Onions
    • Local Cage-free Hard Boiled Eggs, Carrot, Onion, Tomato, Leaf Lettuce, Romaine
    • Tomato Soup, Chicken Vegetable Soup, Gibson's Local Spelt Bread
  • Wilder - Rathskeller
    • Lettuce mix, Romaine lettuce, Sun-gold cherry tomatoes, red bell peppers, cucumbers, red onions, apple cider vinaigrette, fresh melon, cantaloupe, watermelon
    • Oven roasted turkey breast chops with fresh parsley, leeks and carrots
    • Mashed potatoes and gravy
    • Fried apples in honey
    • Steamed Cauliflower
    • Apples
    • Apple Cider
  • Stevenson
    • Local Breakfast Bar
    • Local Cage-free Eggs, cooked to order
    • Local Beef Brisket
    • Slow roasted local Yukon Potatoes, Local Carrots, Onions, and Con-on-the-cob
    • Local Char Grilled Airline Chicken Breast
    • Zucchini Burgers, Grilled Eggplant, Grilled Mozzarella and Cheddar with Tomatoes on Ciabatta
    • Chilled Melon with Mint Garnish Butternut Squash
    • Smoked Ham, Roast Turkey, Local Cheeses, Grilled Local Vegetables
    • Baba Ghanoush, House-made Pesto, Local Orlando Breads
    • Grilled Vegetable Quesadilla (local leeks, peppers, squash, corn, pepper jack cheese, cilantro, house-made salsa)
    • Local Corn Meal Polenta
    • Vegetable Display, Rost Local Vegetables, Gibson's baked bread, Assorted Spreads
    • House-made or Local Artisan Dessrts
    • All local offerings for salad bar, Apple Cider vinaigrette, Roast Garlic Dressing
    • No juice or coffee - Local Apple Cider & Aqua Fresca



Updated 9/26/2009