Going to the Source

Coffee is one of those beverages that you either love or hate.  My first coffee experience was when I was 18 and floating around the Atlantic Ocean in the Navy.  I couldn’t stand it!  But grew quite fond of it as 4:30 AM comes mighty quick and coffee was the one thing that I looked…

Sustainable from the Start

By Tim Fetter, Executive Chef at Duquesne University Starting with this academic year, Parkhurst Dining was proud to begin service to the campus and community of Duquesne University in the heart of our service region in Pittsburgh, PA. I was given the nod to take the job of Executive Chef for the campus, which consists…

Brenckle’s Harvesting Tour

This summer, on a beautiful yet humid 93˚ day, I had an opportunity to take a group of our employees to Brenckle’s Farm, one of the local farms from which we source our fresh ingredients. Brenckle’s has been a long standing partner of the Eat’n Park Hospitality Group and won our  “Supplier of the Year” award in 2011. …

Susquehanna Mills – Local and Sustainable Business

On June 6th, I took a group of our managers and chefs on a tour to Susquehanna Mill, a local and sustainable business that grows, processes and converts seeds into oil.  Susquehanna Mills has established a niche in the local sustainable food world.  For Josh Leidhecker it was just a natural progression.  Josh is one…

Taking the Garden Inside

Posted by Jamie Written by Tim Fetter, CEC, General Manager, Highmark Pittsburgh  With the popularity of “urban gardening,” many chefs are preparing plans to begin planting seedlings in their rooftop or other onsite gardens.  Once the threat of frost passes, they will start planting and taking care of their herb & vegetable plants with the…

Farm Tour – Butchering 101

One of the most difficult local items to menu is meat.  It’s not that chefs don’t want to purchase the local meat; it’s primarily because farmers want to move the entire animal.  To help combat this, we held a butchering 101 class at Jamison Farm to help educate our chefs about utilization of the entire…