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to dining hall as a pop-up to lentil fries.
surprise students with a unique GREEN LENTIL AND FENNEL HUMMUS The partnerships work
treat.” both ways. Lentils.org sees
INGREDIENTS: tremendous value in working
EDUCATIONAL 2 ounces canola oil ½ cup tahini paste with chefs at colleges and uni-
OPPORTUNITY ½ cup onion, medium dice Juice of 1 lemon versities, according to Amber
Martin Breslin, director for 1 fennel bulb, medium dice Salt as needed Johnson, market promotion
Culinary Operations, pointed 1 ounce garlic, minced Ground black pepper as needed manager at Saskatchewan Pulse
Water as needed
4 cups whole green lentil puree
out the popularity of present- 1 teaspoon anise or fennel seed, ground Growers, the parent organiza-
ing students with something dif- tion of Lentils.org.
ferent in their meals. “When a PREPARATION: “Lentils are new ingredients
student walks in to dinner to find Heat oil in a saute pan and sweat the onion and fennel until softened, to some,” she said, “so it is a
a sauté station with a variety of about 5 minutes. Add garlic and cook until fragrant. Set aside to cool. great opportunity to discuss
mushrooms and ravioli to order, Combine all the ingredients in the bowl of a food processor and different ways to use lentils
or a miso guacamole with poke process until smooth, adding liquid as necessary to create a thick, in a college/university setting.
served off a cart, they line up,” smooth paste. Adjust seasoning to taste and serve warm or chilled. “It is always a special treat
he said. Yield: 2 quarts when chefs get a chance to
According to HUDS, it looks ‘play’ and get their hands dirty
to these partnerships as a multi- to innovate with an ingredient in
faceted educational opportunity: the kitchen,” Johnson continued.
new recipes and trainings led “We hope that these activities
by outside chefs hone HUDS’ staff skills inspire the chefs to try new utilizations of
or provide inspiration for recipe devel- lentils in their menus.”
opment, while the pop-up stations raise Besides Harvard, Lentils.org has con-
student awareness about nutrition and ducted successful programs recently with
sustainability topics and simultaneously UMass Dining at the University of Mas-
float new menu ideas. sachusetts Amherst and with Google on
“We love the creativity and experi- its campus in Mountain View, Calif. The
mentation these partnerships inspire,” organization is looking ahead to poten-
says Managing Director David David- tial future programs at Stanford and the
son. “During a recent visit from Lentils. University of Washington, Johnson said.
org, for example, our chefs used a market
basket of products and came up with 10 REPEAT PERFORMANCES
different incredibly unusual dishes, just by Repeat performances may be in order
understanding more about the character every few years, as continuous research by
of lentils and pulses.”
Recipes included a sweet lentil fritter,
lentil fried empanadas, white lentil and A chef’s station presentation of vegetable ravioli
mushroom hummus, lentil gnocchi and with sautéed mushrooms in Harvard dining halls in
March was supported by the Mushroom Council.

MUSHROOM COUNCIL

Harvard University Dining Services (HUDS) presented a Mushroom Spotlight sponsored by the Mushroom Council on
March 27, 2018.
Exhibits in the dining halls displayed several frequently used varieties of mushrooms; HUDS chefs sautéed several of
them to serve with the evening meal.

MENU

VEGETABLE RAVIOLIS
Mushroom Council Served with a choice of Marsala or Garlic herb and butter sauce
303 Twin Dolphin Drive, with sauteed Crimini, white and Oyster mushrooms.
Suite 600
Redwood City, CA 94065 At an earlier Mushroom Savory Spotlight, Culinary Operations Director Martin
Phone: (650) 632-4250 Breslin had featured the following menu:
www.mushroomcouncil.org
College & University Contact: SAUTÉED MUSHROOM CROSTINI
Steve Solomon with garlic, shallots, fresh Italian parsley, fresh thyme and dry vermouth.
Steve_Solomon@msn.com Mushroom varieties served were: Oyster, Shitake, Portabella, Crimini, white mushrooms and Makati.

14 | MARCH/APRIL 2018 ON-CAMPUS HOSPITALITY