Healthy Bites: The Recap

I hope some of you readers were able to stop by a dining hall yesterday evening for a tasty bite of breakfast at dinner!

To whet your appetite for future events, check out the pictures:

First stop, Runk.

It might be stretching things to call these 'healthy', exactly, but the Carter Mountain apple cider donuts were sure scrumptious!

Local baked apple with a struesel crumble topping, and granola encrusted french toast in the background.  I tried a baked apple topped with yogurt (Chef Brett mixed in frozen Local Food Hub black raspberries with plain yogurt), dried cranberries, and local honey -- needless to say, I had to hold myself back from licking my plate clean.

A jar of the Hungry Hill Farm honey (from Shipman, VA) that Runk procured via the Local Food Hub for last night's dishes.

Did you know that items are identified as organic at the Runk salad bar by being placed in white (rather than black) bins?

Next up was Newcomb.



I hope it was obvious that the apples were local here...!

Setting out the apple dish.

It's fun to see how each chef has his own take on these special menu items.



And we rounded things out with a stop in at O'Hill.

Setting the scene.

O'Hill chose to set everything (baked apples, french toast, egg-white omelet) out together in one sampler platter.  That way you could try out everything in healthy portions!

As usual, the apples were local here, plus some of the ingredients in the omelet, including arugula and shitake mushrooms.

Great job to all of our chefs!  Stay tuned for more events to come.