On Sept. 27, Bon Appétit Management Co. at Case Western Reserve University will join more than 400 other Bon Appétit restaurants and cafés in taking part in the seventh Eat Local Challenge. The Bon Appétit chefs will create meals made from scratch, solely from locally grown (within 150 miles) ingredients.
For this year’s Eat Local Challenge, Executive Chef Dave Apthorpe of Leutner Commons at CWRU is excited to highlight Ohio’s best with dishes like braised lamb with stone ground polenta, tomato jam and micro chard. Apthorpe will prepare with the bounty from local purveyors such as Vegetable Valley in Sandyville, Ohio; Stutzman Farms in Millersburg, Ohio; and his own farm in Chagrin Falls.
“This is my fifth year of the Eat Local Challenge, and it never gets old. I really enjoy being reminded of how Bon Appétit uses the kitchen to nourish not only people, but also local economies, and the planet. As a chef, I love giving some well-deserved attention to 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,” he said.