By Melissa Greco Lopes
During Global Local Dinner, students at the University of Rochester sampled Sambusak pitas, Aloo Dum spiced potato stew, and pulled pork tostada, three very different dishes with one main ingredient. Each entrée was made to showcase food purchased from local farmers and producers. The dinner, which is a capstone event during the University’s Local Foods Week, was held on Tuesday, Nov. 12, in Danforth Dining Center.
Now in its eighth year, Local Foods Week spreads awareness of Rochester’s initiatives to support local produce and provide sustainable food options. Over the last decade, the University has made a concerted effort to bolster its commitment by expanding its partnerships with vendors and producers. Today, nearly 40 percent of everything sold in the University’s dining facilities is sourced, manufactured, or packaged from more than 40 vendors across New York State. University partners range from Upstate Farms Cooperative in West Seneca to the Baker Street Bread Company on Park Avenue.
While Local Foods Week typically spotlights autumn entrées, this year chefs Keith Rosengren and Chris Cameron planned a menu that also celebrated International Education Week, which promotes ways students can internationalize their educational experiences. The result: Chinese chicken lettuce wraps using bibb lettuce from Bolton Farms, French cauliflower au gratin, and Belgium pumpkin waffles with local fruit compote, among other dishes.
Representatives from the Pierogie Guy showcased Polish deconstructed Galumpkis stew with cheddar potato pierogies and the owners of Le Petit Poutine food truck brought their Canadian specialty to the grill. Additionally, 3 Square Kitchen, a local foods distributor, and Buffalo-based Rich’s Products were on hand to speak with students about their products.
The Global Local dinner also featured tinikling dancers from the Filipino American Students’ Association and a performance by members of the Korean Percussion Group, among other entertainment.
Video courtesy of Dawn Wendt and photo courtesy of Blake Silberberg.