2018 April

Date — April 2018

Add More Color to Your Plate All Day Long

Sometimes we get stuck in a rut when it comes to food. We get comfortable with certain meals or choose ones that are easy and quick to prepare. Well, it’s...

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  • April 23, 2018

Imperfectly Delicious Produce

There are some fruits and veggies that don’t get as much love in the supermarkets. You may know them as “ugly produce” or “imperfect produce.” Up to 20% of produce...

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  • April 16, 2018

Cooking from Root to Stem

Did you know that you can basically eat each and every part of most fruits and vegetables? You just have to know what to do with each nutritious part! Root-to-stem cooking is...

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  • April 9, 2018

Recipe: Herb Vinaigrette

With the Superfood of the month focusing on herbs and spices, today we're here to share one of our favorite recipes featuring many health-promoting herbs. Our Herb Vinaigrette recipe uses garlic, onion, oregano,...

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  • April 6, 2018

April Superfood: Herbs and Spices

It's finally April and this month is all about herbs and spices – how to use them, their health benefits, and great flavors! So what is the difference between herbs...

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  • April 2, 2018

What our clients are saying

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“The dinner I had tonight at Forman was not only the best meal I have had at Forman in the entire time I have been here, it was the best meal I can remember having anywhere in a long time. [It] was a restaurant quality meal, and it added to the enjoyment that the two young ladies serving me could not have been more charming. What an energizing way to finish a weekend eating a dinner like that.”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“The CulinArt team has been great to work with and has been super flexible. Having worked with other dining services at different institutions, having a dining team that is open to menu changes has been a great resource for our events. ”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“What a night! You and your team rocked it and made us look like stars. Great working with you and know we will have more chances to work together on future events.”

“I just wanted to give a huge compliment to the cook at Main Street. Today I had the Salmon Super Bowl and it was amazing!!!! Every day I go in there she always has something that looks too wonderful to pass up! Thank you for always having such a variety of food!”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“Just a note to let you know that you ROCK! You always pour yourself into [The] Webb [Schools] to make the dining experience the very best it can be. I’ve been hearing such positive things about the food quality this year – something I hope you feel really good about. And it is times like this with the Coronavirus that leaders truly emerge. You have been unbelievably accommodating in making last minute changes to how we serve, etc. and all else we do in the dining hall and I just want you to know how much I deeply appreciate your devotion to this special community. You are a key part of it – you model beautifully the very best of Webb. So thank you!!”

“What a difference a top chef makes to student satisfaction and enjoyment of campus life!  At a recent boarding school conference, food was mentioned as a key retention method and it is really true. The comforts of home are found in good food and meals enjoyed with friends. We couldn’t be more pleased with the healthy and delicious daily options presented by our chef and his team. Frank even has a suggestion box, so he is always open to new ideas and he even offers cooking classes for our students!”

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