On Sept. 23, Wesleyan celebrated the 15th anniversary of Bon Appétit’s Farm to Fork program during the annual Eat Local Challenge.
Bon Appétit served a menu with all local ingredients. All food — including produce and meat — came from farms or suppliers within a 150 radius of campus.
The menu included New England clam chowder, fried haddock and chips, clam bake, roasted pork, BBQ seitan with rosemary potatoes and mushrooms, wood-fired pizza, steamed potatoes and corn, farmhouse salad and strawberry and blueberry crisp for dessert.
Students also voted for their favorite farm. The winner, announced next week, will receive a $5,000 grant from Bon Appétit Management Company.
Watch a FOX CT newscast of the event here.