We have won GOLD!
NACUFS – National Association of College & University Food Services Best Local Foods Recipe Contest.
Bibimbap Steak and Egg Burrito
The Bibimbap Steak and Egg Burrito, was served at our “Food for Thought” Food Truck on campus. We wanted students to experience an item with authentic Korean flavors, but made with local ingredients. Though usually served in a bowl, this hand-held version of Bibimbap is easy to eat while walking across campus. This was a special for a short period and will be available again next fall.
The local ingredients include:
The Beef Shoulder Tender used in our recipe is raised 40 miles from campus at a family owned farm, Four Mile Rive Farm http://fourmileriverfarm.com/. They produce grass fed, antibiotic and hormone free Angus, Hereford and Charolais steer.
Asian Pears: Lyman Orchards, Middlefield, CT, located about 30 miles from campus specializing in producing over seven varieties of pears. http://lymanorchards.com/.
UConn Eggs: UConn Poultry Farm on campus. https://animalscience.cahnr.uconn.edu/poultry-show/
UConn Honey: Apiaries on campus. http://dining.uconn.edu/apiaries/
Garlic, Spinach, Carrots and Onions: Spring Valley Student Farm, our student run farm on campus. http://springvalleyfarm.blogspot.com/. UConn students who are members of the Eco House Living and Learning Community can opt to live on Spring Valley Student Farm, where they learn about organic farming during their time enrolled at UConn.
Shitake Mushrooms: Chatfield Hollow Farm, Killingworth, CT, located about 35 miles from campus. http://www.chatfieldfarm.com/