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#Delicious - NUCuisine catering combining local food with technology

August 2013 | by NUCuisine
nucuisine mealSATech is an event organized and executed by Student Affairs professionals and is focused around collaborating and sharing knowledge in regards to technology within Student Affairs. On July 28 and 29, SATech was hosted by Northwestern University for the Chicagoland area and catered by NUCuisine.

NUCuisine used the conference hashtag #satechCHI throughout the event to tweet and inform attendees of the local ingredients in their meals. Sunday evening at the kickoff reception, Executive Chef Brian Wagner put together a Himalayan lamb loin served with a Tandoori style fingerling potato salad and a cherry chutney featuring Michigan cherries. The menu also featured a toasted baguette with local honey from Verona, WI and goat cheese foam.

Breakfast and lunch featured a plethora of local products, including spinach and basil grown at the Wild Roots garden here at NU, chicken from Harrison Poultry Farm in Glenview, IL, and a fresh pound cake from Tags Bakery in Evanston. For the vegetarian option, NUCuisine made a ratatouille stuffed zucchini, using zucchini from Schroeder Produce in Wisconsin. There was also a salad featuring smoked spinach from Wild Roots garden, arugula and lolla rossa salad with fresh strawberries, queso fresco, and candied pecans.

nucuisine meal"The feedback was overwhelming; conference attendees were tweeting about the food almost as much as the actual conference! Everything from the local ingredients to the preparation and execution was a prime display of how NUCuisine surpasses your typical collegiate dining program," Sodexo Marketing Manager Jason Sophian stated.