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 30% 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, 9/28, 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
    • Wild Thymes - Grilled Fresh Pork Chops with a Red Wine Reduction with Maple Whipped Sweet Potatoes
    • Vegetarian - Vegetarian Frittata, Herbed Spaghetti Squash or the Butternut Puree
    • Grill - Corn Cakes and Jojo Potatoes
    • Soup - Tomato Bisque
  • Wilder - Rathskeller
    • Roast Turkey Tenderloins Wrapped in Turkey Bacon
    • Buttered Potatoes
    • Fried Apples in Honey
    • Steamed Cauliflower
    • Peach Cobbler
  • Stevenson
    • Exhibition - Crepe Station featuring Ohio Strawberries and Blackberries with Turkey Sausage or Turkey Bacon
    • Classic Comforts - Slow-roasted Turkey breast with Apple Sage Bread Pudding and Corn-on-the-Cob
    • Grill - Chicken, Zucchini Burgers
    • Soup - Roast Garlic and Tomato Soup or Chilled Melon Soup with Mint



Updated 9/20/2010