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Commodity Boards

the boards and changing menu trends merit revisiting com- you to everyone who makes it happen, and special thanks
modities presented previously. The 2018 Mushroom Spotlight to the man who was cooking the amazing mushrooms and
mirrored and updated a HUDS chef’s station presentation of ravioli for (a) providing some great food and (b) making me
several years ago. feel a little better about my midterm. You guys are awesome
And the range of commodities promoted by marketing — thank you so much for all you do!”
boards is broad. Martin mentioned successful events with the According to Martin, no further commodity board events
Grape Council and the National Pork Board in past seasons. are scheduled for the remainder of the Harvard school year.
She noted, however, that HUDS also arranges many other
STUDENT REACTION popup events over the course of the year, including “Recipes
For the students, the pop-ups and ingredient spotlights from Home” — propelled by the staff or Harvard students
boost morale and help students get through sometimes dif- themselves — and theme meals like “May the Forks Be with
ficult educational situations. You” and “Mardi Gras,” as well as simple chef or manager
After the recent HUDS Mushroom Spotlight, one student tables “with small, special bites.”
was quoted as saying, “Dinner tonight was amazing! Thank —OCH

AVOCADOS from MEXICO
BAKED AVOCADO EGGS
This spring, Harvard University Dining Services (HUDS) featured a roving
“AvoCart pop-up,” sponsored by Avocados from Mexico, a subsidiary of the INGREDIENTS:
Mexican Hass Avocado Importers Association. The cart spent time at each of 2 Hass avocados
the service’s 13 dining halls during the period March 21 through April 30, 2018. 4 large eggs
1 ounce lime juice, fresh or thawed frozen
The cart’s specialty: Miso Guacamole with Salmon Poke and a Sriracha Aioli. 2 pinches of kosher salt
Salt, pepper, paprika for garnish

PREPARATION:
Preheat oven to 435°F (225°C).
Cut each avocado in half; remove pit. Using a spoon, scrape off center so there
is room for one egg. Squeeze lime juice over avocado halves and season lightly
Miso Gua- with salt. Place avocados in shallow baking pan so they won’t tip over.
camole with Crack eggs carefully into medium bowl and keep yolks intact. Once all eggs
Salmon Poke and are cracked, carefully spoon each yolk out of the bowl and place one yolk in
Sriracha Aioli each avocado half.
was served to Gently place baking pan in oven; bake for 15 minutes. Remove from the oven
Harvard students and garnish with salt, pepper and paprika.
in an Avocados
from Mexico Yield: 4 servings
AvoCart pop-up
from March 21 to
April 30, 2018.
AVOCADO TOAST
Avocados from Mexico
INGREDIENTS: 222 Las Colinas Blvd. West
¼ cup avocado pulp Irving, TX 75039
¼ teaspoon kosher salt Phone: (972) 501-1409
2 pinches ground black Mark Garcia
pepper Director of Foodservice/
2 slices Texas toast Executive Chef
1 tablespoon bacon bits
¼ cup tomatoes, College & University Contact:
chopped Augustine Agency for
Avocados from Mexico
PREPARATION: 222 Las Colinas Blvd. West,
Season avocado pulp with Suite 747E
salt and pepper. Spread a Irving, TX 75039
layer onto each piece of toast Phone: (972) 597-2671
and cut each slice in half. Top with www.augustineagency.com
bacon bits and chopped tomato. Serve. Marilyn Dompe
Director of Partnerships
Yield: 4 servings Office: (209) 523-1642
Cell: (209) 605-7573
dompe@att.net
ALL PHOTOS: HUDS

16 | MARCH/APRIL 2018 ON-CAMPUS HOSPITALITY