Bon Appétit Management Company, Hamilton’s food service provider, will host the 6th annual Eat Local Challenge, a made-from-scratch meal relying solely on local ingredients, on Tuesday, Sept. 28, from 11 a.m. to 2 p.m., in McEwen Courtyard. Chefs at Hamilton will join more than 400 other Bon Appétit restaurants and cafés in preparing a special meal made entirely with ingredients sourced from within 150 miles of their kitchens.
For this year’s Eat Local Challenge, Executive Chef Reuben Haag will highlight Central York’s best with dishes like honey thyme smoked pork roast and maple glazed carved turkey that will be prepared with the bounty from local purveyors such as North Star Orchards, Evans Farmhouse Creamery, Gages Fall Produce, Finger Lakes Produce and The Hamilton College Community Garden.
For more than a decade, Bon Appétit’s Farm to Fork Program has created unique partnerships between college and corporate campuses, chefs and local farmers and artisans. Farm to Fork partners are small-scale, owner-operated, and sit within a 150 mile radius of the cafés they serve.
On the surface, Bon Appétit’s Eat Local Challenge is just one simple meal.
But it causes a ripple effect – highlighting how local purchasing strengthens communities, keeps small family farms in business, and connects eaters young and old to the land that sustains us. The Eat Local Challenge gets guests thinking and talking about local food – while enjoying a meal that celebrates the flavor, environmental, and economic benefits of eating straight from the farm.
For this year’s Eat Local Challenge, Executive Chef Reuben Haag will highlight Central York’s best with dishes like honey thyme smoked pork roast and maple glazed carved turkey that will be prepared with the bounty from local purveyors such as North Star Orchards, Evans Farmhouse Creamery, Gages Fall Produce, Finger Lakes Produce and The Hamilton College Community Garden.
For more than a decade, Bon Appétit’s Farm to Fork Program has created unique partnerships between college and corporate campuses, chefs and local farmers and artisans. Farm to Fork partners are small-scale, owner-operated, and sit within a 150 mile radius of the cafés they serve.
On the surface, Bon Appétit’s Eat Local Challenge is just one simple meal.
But it causes a ripple effect – highlighting how local purchasing strengthens communities, keeps small family farms in business, and connects eaters young and old to the land that sustains us. The Eat Local Challenge gets guests thinking and talking about local food – while enjoying a meal that celebrates the flavor, environmental, and economic benefits of eating straight from the farm.
