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

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Meatless Meatballs with White Beans and Quinoa Pasta

A few weeks ago Foodies on the Fly met up with Chef Ursula Rafer from Divine Dining Florida at the International Polo Club. While we tweeted live about fashion and food, Chef Ursula prepared meatless meatballs for the guests. The simple recipe is easy to follow and the results are delicious.

Since Meatless Monday is sweeping the nation, we knew this recipe would be a great addition to your “meatless menu” and lucky for us, Ursula was nice enough to share!

Check out the recipe below and stay tuned for additional “meatless” ideas.

Meatless Meatballs with White Beans and Quinoa Pasta
{from Chef Ursula Rafer}

Ingredients:

  • 1 egg
  • 1 can white beans
  • 2 packs ground fresh mushrooms
  • 2 tbsp basil “fresh”
  • 2 tbsp/ or cloves minced garlic
  • 1⁄4 cup shaved parmesan cheese
  • 1 pack quinoa pasta
  • 1 pack grape tomatoes
  • 1 can diced fire roast tomatoes

Method:

1. Bring pasta to a boil as per box instructions

2. In a large bowl mix : mushrooms, egg, basil, garlic, and parmesan. Roll into balls about 2” diameter

3. Heat non-stick skillet on high until hot. Place meatballs in skillet and low heat to medium high. Toss in 2 minute increments until outsides are cooked well.

4. Add all tomatoes and lower heat to medium. 5. Add white beans and pasta (strained)

6. Cook on medium for 15 minutes, tossing every 5 minutes.

7. Plate top with shaved parmesan and ENJOY!

Hold The Wasabi!

{We’re Having a Dim Sum Party}

To celebrate the Chinese New Year Chef Rachelle Boucher from Standards of Excellence hosted a Dim Sum party in two of the California showrooms, San Jose and Sacramento.  Chef Rachelle is a great chef and her passion for her craft shines through in all of her culinary creations.

Some of Chef Rachelle’s menu items included traditional pot stickers, shrimp and scallion pancakes (recipe below), stir fried noodles and barbecue chicken and pork.

Unfortunately, due to scheduling conflicts Foodies on the Fly couldn’t attend the event.  But that didn’t stop us from planning our own Dim Sum bash here in Florida!

We found similar recipes and posted menu suggestions and tips below to help you create your own Dim Sum inspired soirée at home.

Food:
Think tapas!  Anything bite-sized and easy to eat would be perfect for this event.

Drinks:
Because traditional dim sum is often served with tea, offer your guests an array of options.  There are many to choose from and most can be bought at your neighborhood grocery store.

Decor:
Create a trendy restaurant in the comfort of your living room by adding accents of red and gold, hanging paper lanterns, and scattering candles throughout the space. Seat guests at low tables and have them sit on large pillows to add to the ambiance. Try orientaltrading.com or lunabazaar.com for party decor,  both sites offer a great selection and are reasonably priced.

Some serving suggestions include:

Savor:
Steamed Dumplings {the food network}
Double Happiness Shrimp Pancakes {chef rachelle boucher}
Ginger Pork Pot Stickers {the food network}
Barbecued Chinese Chicken Lettuce Wraps {the food network}
Wild Mushroom Spring Rolls with Chinese Mustard Sauce {the food network}

Sip:
Iced Mint Green Tea

Swirl:
Try Red Wine, Riesling or Rose Champagne. Check out this site for Pairing suggestions.

Indulge:
Fortune Cookies
Green Tea Ice Cream

Hello world!

Foodies on the Fly was created to feed our need for trendy events, fashion, and culinary finds around town. Through this blog our team of writers will divulge their honest opinions on what to eat, where to eat it, and what to wear while dining out. So, whether you’re looking for the dress of the moment, the newest restaurant, or a fabulous event, Foodies on the Fly is your one stop resource for all things chic and delicious.

Stay tuned for reviews and information on upcoming events:

Chocolate Decadence– Boca Raton, FL – February 3

The South Beach Food and Wine Festival – February 24-27

Savor the Avenue- Delray Beach, FL – March 24th

and much more!