Guests in the Dining Room at Kendall College can just look out the window to see where the food on their plate may have been grown. That’s because Kendall’s sustainable garden is now in full bloom! This summer, recipes on the Dining Room menu feature fresh produce from the garden such as peppers, cucumbers, tomatoes, carrots, Tuscan kale, an assortment of herbs, lettuces and more.
“Farm-to-table” cooking is something that’s important to the Dining Room’s chef instructors, Ben Browning and Peggy Ryan, because it allows culinary students to learn the fundamentals of sustainable agriculture by growing and harvesting produce for use in the restaurant. But their commitment to local food isn’t limited to the summer months, even if we are in Chicago! They serve a variety of delicious and innovative dishes featuring fresh, organic ingredients year-round. Chef Browning and Chef Ryan are dedicated to sustainability and believe that buying local isn’t a trend; it’s simply the right way to live. In fact, both chefs work very closely with local farmers for the most natural ingredients available.