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

Fat Tuesday-Chicken and Sausage Jambalaya

Foodies on the Fly had the opportunity to try a wonderful Jambalaya recipe at the International Polo Club a few weeks ago and we scored the recipe from Chef Ursula Rafer of Divine Dining Florida. This spicy New Orleans inspired dish is a perfect way to celebrate Fat Tuesday and the recipe can be found below.

 

 

Jambalaya

{From Chef Ursula Rafer of Divine Dining}
Ingredients:
1 broiler chicken, cut up, about 3 pounds
paprika
3 tablespoons olive oil
1 cup chopped onion (trinity)
1 cup chopped green bell pepper(trinity)
2 ribs celery, chopped(trinity)
2 cloves garlic, minced
1/2 pound smoked beef sausage, thinly sliced
2 cans (14.5 ounces each) stewed tomatoes
2 cups chicken broth
1 cup long-grain rice
2 teaspoons leaf thyme, crumbled
1 1/2 teaspoons salt, or to taste
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce (Tabasco)

Preparation:
Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes. Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender.

What’s your favorite Fat Tuesday recipe?  We would love to know!

Jambalaya recipe serves 6.