It’s that time of year when Parkhurst’s higher education sites start to wind down for the term, with many taking their summer breaks. We wanted to look back at all of the special events, meals, and connections we made during the 2022-2023 school year. Browse our photo gallery below!
March is National Nutrition Month! Robert Morris University celebrated with a smoothie sampling hosted by our Parkhurst Dietician, Alicia and Chef Rick! Root beer and apple cider floats were a hit at this pop-up at Valparaiso University! These two students, Ethan and Dimitris, made the pop-up suggestion via student Post-It notes! This was “nacho” average lunch!
Many students turned out to enjoy Duquesne University’s Nacho-Palooza at Hogan Dining Hall. Bucknell University unveiled some new dishes at Bison Fresh, including build-your-own Mediterranean-inspired bowls. Another delicious meal that’s part of our Gold Standard rotating menu selection at Bard College’s main Spoon & Fork Station! This photo shows off our Brazilian chicken, vegan roasted Spanish vegetables with tempeh, corn salad, arroz brasiliero, and edamame! At Franciscan University of Steubenville, we hosted a Chef’s Table during lunch with the specialty meal being Pho! At Mercyhurst, we celebrated Pretzel Day at 501 Grille! Our incredibly talented team at 501 worked really hard to bring guests another fantastic event. Chopped Champs! 👩🍳👨🍳
Duquesne students displayed their amazing cooking skills at the 8th Annual Chopped competition. The UArts team is in good spirits! In this photo, Elias, one of our student workers, displays a smile and one of our delicious creations! In March, we “toasted” International Women’s Day at Chatham University with partner Mediterra Bake House’s bread that we turned into French Toast. A student enjoys Vietnamese Spring Rolls at an interactive Chef Table at Robert Morris University. At Lycoming College, we celebrated the women on our team for International Women’s Day. At Gwynedd-Mercy College, we had a welcome dinner for the Doctoral Residency and served dishes tailored to our vegan guests. At Centre College, students prepared 45 gallons of chicken tortilla soup for Soup’s On Us! Chef Cam Shacklock showed students how to transform leftover ingredients, like cilantro and chicken from the new Cinco Cantina, into delicious soup. This is just one way that students are helping lead the way on sustainability at Centre. Students turned out for Mercyhurst Trivia with MSG at The Roost and won Mercyhurst merch and squishmellows! Like this: Like Loading...
You must log in to post a comment.