Johnson & Wales Edible Pathway : Farm to Plate Sustainability being taught locally

Go ahead, pick me: Edible Landscape at Johnson & Wales

Johnson & Wales University North Miami campus just got a whole lot greener with the introduction of their edible pathway. This unique concept surrounds pathways that span the entire circumference of the main campus buildings with herbs, fruit, and vegetables. Students, faculty, and visitors are encouraged to pick and taste test any of the abundant vegetation, (talk about eating on the run!). Future plans to grow this concept include the addition of new plants and a greenhouse. According to Bruce Ozga, Dean of Culinary Arts Education, “This initiative for an edible landscape began to stress the importance of local farming, the value of the “farm to plate” process and the impact that freshness has on taste and quality when cooking.”  Johnson & Wales Culinary Arts students are receiving a hands-on education in sustainability complete with learning vital information about the different plants and vegetation, how they are nourished, grow, and how to transform them into masterful dishes in the kitchen.

Speaking of transformation… Here are a few dishes from the Johnson & Wales kitchen, provided by Chef Ruch, utilizing the bounty from their very own campus.

Vegetable Gazpacho
(Click here to download the recipe)

Roasted Corn Succotash Scallops in a Lemongrass Sauce with Peruvian Potatoes 
(Click here to download the recipe)
 
Gruyere Cheese Souffle with Port Wine Sauce and Macadamia Nuts
(Click here to download the recipe)

 Johnson & Wales University
1701 NE 127th Street
North Miami, Florida 33181
1-800-DIAL-JWU