Fresh World Flavors

Hummel, Frank
June 2011
FoodService Director;6/15/2011, Vol. 24 Issue 6, p59
Trade Publication
The article talks about a new campus menu that makes use of global salads created by Parkhurst Dining Services executive chef Frank Hummel to please all diners. He discusses how the mango nut salad is made, a dish that is said to be popular with students. He mentions two composed salads being offered everyday by the company, one of which is an Asian vegetable slaw. Also cited are the ingredients of this particular slaw-type salad, including yucca root, carrot and zucchini.


Related Articles

  • toss it up.  // Good Health (Australia Edition);Jan2011, p96 

    Several recipes for salads including Thai Beef Salad with Chilli Lime, Crab & Green Mango Salad, and Vegetable & Couscous Sald, are presented.

  • CSAs: Bringing fresh produce to the workplace. Weisberg, Karen // FoodService Director;4/15/2007, Vol. 20 Issue 4, p48 

    The article reports that Parkhurst Dining Services, through its FarmSource program, partners with more than 100 farms in order to provide locally grown produce to its client locations in Pennsylvania, Ohio and New York. The contractor is hooking up with farmers who can commit to making weekly...

  • BARBARA'S favourite's.  // Woman's Day (Australia Edition);9/29/2003, Vol. 55 Issue 39, p70 

    Presents some of the most-requested recipes in Australia. Cos Mango Salad; Chicken Potato; Almond Rice Custard; Chocolate Nut Cakes.

  • Eat'n Park expands beyond Big Boy, contracts with Parkhurst Dining. King, Paul // Nation's Restaurant News;06/16/97, Vol. 31 Issue 24, p51 

    Features Parkhurst Dining Services, a contract dining division of Eat'n Park Restaurants. Regional focus on leveraging experience and relationships existing in the business area; Objective of building the restaurant business at the rate of three to four restaurants a year; Concentration on...

  • Cafeteria with style.  // Restaurant Hospitality;Jul97, Vol. 81 Issue 7, p80 

    Presents information on Parkhurst Dining Services which is offering universities, corporations and institutions a snazzy take cafeterias. Features of these cafeterias; Variety of foods being offered.

  • Open-House Planner.  // Food & Wine;Dec2004, Vol. 27 Issue 12, p189 

    Presents several recipes. "Crudité With Creamy Pistachio Dip; "Rustic Chicken Liver Mousse; "Spiced Prune Chutney."

  • Kesar Mangoes. R. R.; R. P. // New York;5/30/2011, Vol. 44 Issue 18, p51 

    A recipe for Yotam Ottolenghi's Mango-and-Coconut-Rice Salad is presented.

  • Enchiladas With Fresh Mango Salsa.  // Better Homes & Gardens;Mar2005, Vol. 83 Issue 3, p208 

    Presents the recipe for the meatless dish Enchiladas With Fresh Mango Salsa.

  • TRY ME. Galvin, Margaret // Women's Health;Mar2017, Vol. 14 Issue 2, p40 

    The article offers instructions for slicing fruits and vegetables including mango, broccoli and butternut squash.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics