News & Events

Rebecca Canfield placed First in this year's NACUFS Best Local Foods Recipe Contest.

She will be recognized at the Loyal E. Horton Dining Awards ceremony during the upcoming NACUFS National Conference in Seattle, WA. Below is her winning recipe:

Cider Braised Pot Roast

Makes 10 Servings

• 5 lb. beef chuck roll, neck off
• 2 ½ tsp salt
• ¾ tsp ground black pepper
• 1 ¼ oz all purpose flour
• 1 ½ tsp olive oil
• ¾ oz beef base
• 3 cups, 3 Tbl hot tap water
• 3 cups, 3 Tbl apple cider
• 1 ½ tsp ground sage
• 1 ½ oz butter
• 1 ½ oz all purpose flour

Heat oven to 350 degrees. Trim the fat off the roast and cut in half. Rub the roasts with salt and pepper. Dredge the seasoned roasts in flour #1. Add oil to hot grill, 375 degrees. Sear the roasts on all sides. Transfer roasts to roasting pans. Cover roasts with broth and cider. Add the sage. Braise in oven until fork tender, about 2 hours. Remove roasts from oven and hold warm. Reserve braising liquid. Melt butter in a large sauce pan. Add flour #2 and stir to combine. Continue stirring and cooking roux for 2 minutes. Add warm braising liquid a little at a time, stirring with a wire whip until smooth after each addition. Sauce should be a thin gravy consistency. Slice and serve in 2 inch pan with sauce poured over the top.

Maple Baked Root Vegetables

• 5 ½ oz whole carrots, peeled
• 5 ½ oz whole white turnips, peeled
• 5 ½ oz whole yellow turnips, peeled
• 5 ½ oz red organic potatoes, diced ½"
• 5 ½ oz whole red onions, diced ½"
• 11 ¼ oz whole fresh beets w/tops, peeled
• ¼ tsp salt
• 2 Tbl + ¾ tsp maple syrup, Grade B
• ¼ tsp ground black pepper

Peel and 1/2" dice all vegetables. Place in a large bowl and toss with olive oil, half of maple syrup, salt and pepper. Combine well. Transfer vegetables to a Vegalene sprayed sheet pan. Bake in a 400 degree oven until soft on the inside and carmelized on the outside, about 45 minutes. Remove from oven and toss with remaining maple syrup. Serve with Cider Braised Pot Roast.