Get involved and take the annual Eat Local Challenge, a meal made from scratch, solely from locally grown ingredients, today, Sept. 27, from 11 a.m.-2 p.m.
Now in its seventh year, Bon Appétit’s Eat Local Challenge highlights fresh-picked food, family farms and local taste traditions. Today, St. Edward’s University will join more than 400 other Bon Appétit restaurants and cafés in creating a special meal that honors farms within 150 miles of their kitchens.
For this year’s Eat Local Challenge, Executive Chef Elvin Lubrin of Bon Appétit at St. Edward’s University is excited to highlight some of Austin’s best produce from local farms. Two different dishes will be served:
South Congress Market Dish—Grilled Pork Chops with Serrano Pepper and Heirloom Tomato Sauce, Roasted Butternut Squash and Eggplant tossed with Olive Oil and Agua Fresca that he will prepare with the bounty from local purveyors such as Richardson Farms, Springdale Farms, Johnson's Backyard Garden and Round Rock Honey.
Hunt Hall Dish—L. East Poultry Rotisserie Chicken with Johnson's Backyard Garden's Sweet Potato Mash and a Wedge of Gundermann Acres Canteloupe
“This is my fourth year of the Eat Local Challenge, and it never gets old,” says Elvin Lubrin. “I really enjoy being reminded of how Bon Appétit uses the kitchen to nourish not only people, but also local economies and the planet. And as a chef, I love giving some well-deserved attention the farmers and artisans who grow our food, bringing people together around good food, and at the same time minimizing the impact of our food choices on the Earth.”
More information about the Eat Local Challenge
In 1999, Bon Appétit established a companywide initiative called Farm to Fork, asking our chefs to buy as much local food as possible directly from small, owner-operated farms and artisan food-makers within a 150-mile radius of our cafés. Now, our Farm to Fork suppliers number more than a thousand. Through them, our cafés direct millions of dollars annually back into local communities, helping to nurture a sustainable food system and bring you the freshest food available.
Bon Appétit started the Eat Local Challenge in 2005 to encourage our diners to look past the supermarket to the bounty of food growing all around them, all over the country. Trying to cook a whole meal (or, in some determined challenge participants’ cases, a whole menu) from entirely local ingredients requires creativity and resourcefulness, and pays off in unexpected flavors and a deeper sense of place.
Bon Appétit is proud to support local farmers every day and in many of the 120 million meals that we serve every year. Eat Local Challenge Day is our way of calling our guests’ attention to this delicious, freshly picked food and to the flavor, environmental, and economic benefits of eating straight from the farm.