Bon Appétit at Hamilton College

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Bon Appétit at Hamilton College

Bon Appétit Management Company | Food Service for a Sustainable Future® Food Service for a Sustainable Future...

05/24/2023

Congratulations to all of the graduates and their families and for those returning, enjoy summer break! 😎⛱️☀️🍉

05/19/2023

Add unique flavors to satisfy your sweet tooth this summer with our recipe for Grilled Cinnamon Honey Peaches 🍑 with Ice Cream or Whipped Cream — swipe through the carousel or read on below. ⁠
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4 large ripe but still firm peaches
1 teaspoon olive oil
1/4 teaspoon ground cinnamon
2 teaspoons honey
1 cup vanilla ice cream or whipped cream
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Cut peaches in half and remove the pits. Toss peaches in olive oil and cinnamon. ⁠
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Place peach halves cut side down on a hot grill and cook for 4-6 minutes until charred. Turn peach halves over and cook for 1 minute. ⁠
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Remove peaches from the grill, drizzle with honey, and top with 1/4 cup of vanilla ice cream or a dollop of whipped cream. ⁠
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Make sure you save this recipe to come back to it later and explore this recipe and more at the link below!

https://hamilton.cafebonappetit.com/lets-cook-make-a-meal-of-grilled-summer-produce/

05/18/2023

Regenerative agriculture is an approach to farming that focuses on rebuilding the ecosystem by enhancing soil biodiversity and minimizing carbon pollution. Swipe through the carousel to read more from our dietitians, who break down the science on the environmental and health benefits of regenerative agriculture or click the link below for the full rundown.

https://hamilton.cafebonappetit.com/regenerative-agriculture/

05/17/2023

Looking for ways to cook up a meal with your fresh produce? Look no further than this Grilled Caesar Salad with Chickpea Croutons (trust us on this one)! Swipe through the carousel or read on for the recipe: ⁠
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For the Salad ⁠
1 can chickpeas, drained (about 1.5 cups cooked) ⁠
1 tablespoon olive oil ⁠
1 teaspoon chili powder ⁠
1/2 teaspoon salt, divided in half ⁠
1/2 teaspoon pepper, divided in half ⁠
2 whole Romaine lettuce hearts ⁠
1 tablespoon olive oil ⁠
1/4 cup Parmesan cheese ⁠
1-2 tablespoons Caesar Dressing ⁠
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For the Caesar dressing (Makes 1 cup)⁠
3 cloves garlic ⁠
1 1/2 tablespoons Worcestershire sauce⁠
4 anchovies ⁠
1 teaspoon Dijon mustard ⁠
1/3 cup fresh lemon juice ⁠
2/3 cup olive oil ⁠
1/4 teaspoon each salt and pepper, divided ⁠
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Make dressing by blending together the garlic, Worcestershire sauce, anchovies, Dijon mustard, and lemon juice. With the blender still running, add olive oil, salt, and pepper. Refrigerate until needed. ⁠
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Preheat the oven to 400 degrees F. Place chickpeas on a towel and pat dry removing as much liquid as possible. Toss chickpeas with olive oil, chili powder, and 1/8 teaspoon each of salt and pepper. Line a sheet pan with parchment paper and spread chickpeas in a single layer on the pan. Bake for 30-45 minutes until crispy. Shake the pan every 15 minutes. Remove from the oven and set aside to cool. (Pro tip: leftover chickpeas make a great snack, so consider doubling the recipe!) Slice off the root tip of the lettuce, leaving all leaves attached then slice the heart in half lengthwise. Rub olive oil on the cut side and season with remaining salt and pepper. Grill cut side down for 1-2 minutes or until leaves just begin to char. ⁠
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Place romaine hearts on the plate, cut side up, drizzle with the Caesar dressing, and top with Parmesan cheese and crispy chickpeas. ⁠
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By the way, you can get this recipe and more at the link below!

https://hamilton.cafebonappetit.com/lets-cook-make-a-meal-of-grilled-summer-produce/

05/16/2023

Let’s cook the garden (metaphorically)! Let plants be the star with this plant-forward recipe for a Smoky Grilled Cauliflower Steak that embraces peak season flavors and techniques that will add unique flavors to your plate! Swipe through the carousel and read on below for the recipe. ⁠
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1 large head of cauliflower ⁠
2 tablespoons olive oil ⁠
1/2 teaspoon smoked paprika ⁠
1 tablespoon fresh lemon juice ⁠
1/2 teaspoon salt ⁠
1/4 cup fresh parsley, chopped ⁠
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Cut the head of cauliflower in half slicing through the center. Take each half and slice again to create a 1-inch steak. Reserve any florets from each side for another use. Lay each piece flat on a sheet pan. ⁠
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Mix together olive oil, smoked paprika, lemon juice, and salt then brush one side of the cauliflower steaks. Place the seasoned side down on the hot grill and brush the top side with the remaining olive oil mixture. Cover the grill and cook for 5-6 minutes until the bottom is charred. Flip the steak, recover, and cook an additional 5-6 minutes until the cauliflower is tender. ⁠
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Remove from the grill and sprinkle with parsley for serving. While these steaks can stand alone, for an extra flavor punch, pair with pumpkin-seed pesto, avocado salsa, chipotle-lemon Greek yogurt, or chimichurri. ⁠
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(P.S. Don’t forget to hit save to come back to these later and get more recipes at the link below!) ⁠

https://hamilton.cafebonappetit.com/lets-cook-make-a-meal-of-grilled-summer-produce/

05/12/2023

Explore recipes from Amy Kimoto-Kahn's cookbooks, "Simply Ramen" and "The Asian Hot Pot Cookbook," which are treasure troves of delicious and flavorful Japanese ramen and Asian hot pot recipes. ⁠
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From the fresh and flavorful Vegetarian Rainbow Ramen and aromatic and rich Mushroom and Vegetable Hot Pot to the light and refreshing Coconut-Matcha Custard with Berries, Amy's recipes are a celebration of Asian-inspired cuisine, offering a delightful fusion of flavors, textures, and aromas that bring Asian American cuisine front and center. ⁠
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Swipe through the carousel for a preview of the interview or head to the link below for these recipes and more.

https://hamilton.cafebonappetit.com/amy-kimoto-kahn-recipes/

05/11/2023

In this Q&A, we speak with Amy Kimoto-Kahn, our partner for Asian American and Pacific Islander Heritage Month, about her cultural heritage and the family food traditions that she holds dear. ⁠
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Swipe through the carousel for a preview of the interview or head to the link below to read "How Japanese American Blogger Amy Kimoto-Kahn Honors Her Cultural Heritage Through Food."

https://hamilton.cafebonappetit.com/amy-kimoto-kahn-honors-heritage/

05/11/2023

Late-Night Breakfast: Game Night edition starts in T-minus 60 minutes! ♠️♥️♦️♣️

05/09/2023

You're in the home stretch! Summer break is fast approaching and spring dining hours will be changing. We want to help navigate the cafes so check out our closing schedule to be sure to get your fill. 🍟🍨🥗☕️

05/08/2023

In celebration of Asian American and Pacific Islander Heritage Month, we are thrilled to partner with Amy Kimoto-Kahn, a fourth-generation Japanese American, blogger at Easy Peasy Japanesey, and author of the cookbooks "Simply Ramen" and "The Asian Hot Pot Cookbook." Swipe through the carousel for more about her cookbooks or read on below. ⁠
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In "Simply Ramen: A Complete Course in Preparing Ramen Meals at Home," author Amy Kimoto-Kahn shows you how to put together a bowl of piping hot ramen in myriad ways with a choice of four soup bases, ramen noodles (homemade or store-bought), and traditional and non-traditional ingredients. ⁠
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In "The Asian Hot Pot Cookbook: Family-Friendly One Pot Meals," Kimoto-Kahn showcases hot pots, which have long been a cornerstone of home-cooking — a one-pot meal, shared at the table, with family and friends helping themselves from the communal pot. The key to a successful hot pot? The base broth. ⁠
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Join us this month at the link below as we learn more about Amy's culinary journey, share her recipes, and her dedication to making Japanese cuisine accessible to home cooks.

https://hamilton.cafebonappetit.com/meet-amy-kimoto-kahn/

05/07/2023

Are you ready for it? Let the games begin! Join us for Late-Night Breakfast: Game Night edition on Wednesday, May 10th at Commons, full of childhood nostalgia. Choose from Scrabble, Uno, Checkers, Twister, Dominos and other favorites.⁠
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What's your go-to game? 🏆

05/05/2023

Following a gluten-free diet may seem overwhelming, but there are plenty of naturally gluten-free foods and many new gluten-free products — like breads, pizza, pasta, and much more — that can contribute to a safe and satisfying meal. ⁠
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So, whether you can’t tolerate gluten or are preparing food for (or dining with) someone that can’t, read the full article for 5 tips to keep in mind for a happy and healthy meal together.

hamilton.cafebonappetit.com/when-glutens-off-the-table/

05/04/2023

Looking for a new recipe that can satisfy guests (with or without a Top-9 food allergy)? This plant-forward version of a mushroom risotto includes shiitake mushrooms and green tea for an interesting spin on a comforting classic. ⁠
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Get the recipe: hamilton.cafebonappetit.com/matcha-brown-rice-risotto/

05/02/2023

The number of people with food allergies and intolerances is on the rise. It’s likely that you know friends or family members that do and at some point, will dine with them. So, whether you’re out at a restaurant or in your home, it’s good to know how make them feel comfortable and keep them safe. ⁠
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Read the full article and find out how you can help: hamilton.cafebonappetit.com/helping-people-dine-well ⁠
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05/01/2023

Congratulations to our Fogbuster Coffee Works giveaway winners! 😁🌟☕️

04/26/2023

How many beans were in the jar?? ⁠
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8017! Congrats to the contest winners and thanks all who tried our three bean recipes and voted for their favorite. The winning recipe was the akara with quick-pickled watermelon and coriander chutney - yum 😋🫘

04/26/2023

Let ingredients do double duty in this recipe for Waste-free Whole Lemon Meringue Bars from Bon Appétit Pastry Chef Jenn Bullard. ⁠
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Swipe through the carousel for the ingredients break down and directions! ⁠Make sure you save this recipe for later! ⁠

https://hamilton.cafebonappetit.com/lemon-meringue-bars-2/
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04/25/2023

At Bon Appétit, we're passionate about preventing food waste and it is inherent in the way we cook and serve our food. This Stop Food Waste Day, we’re showcasing tried and true methods home cooks can also use to fight food waste at McEwen for lunch on Thursday, April 27 such as letting ingredients do double duty. ⁠
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Follow for more food waste fighting tips. ⁠
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04/25/2023

Cappuccinos & Lattes happening NOW! Come see us outside of the Howard Diner and enter for a chance to win a Fogbuster merch gift basket! ☕️

04/24/2023

Cappuccino & Latte Pop-Up ☕️⁠
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Come visit Darren from Fogbuster Coffee Works tomorrow (April 25th) from 11 a.m. to 1 p.m. in the breezeway before the bridge right outside of the Howard Diner. ⁠
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We'll have a Fogbuster gift basket raffle as well! 🧺

04/19/2023

We're exploring the various foodways across the globe to showcase how commonplace beans are in everyday foods. Swipe through the carousel or read on below. ( FYI the example recipes can be found here: hamilton.cafebonappetit.com/beans-in-global-cuisine )⁠
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Latin American cuisines are known for their use of beans, particularly black beans and kidney beans. Recipe ideas include Black Bean Tacos with Cashew Crema and Quinoa and Black Bean Salad. ⁠
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Chickpeas, lentils, and fava beans reign supreme in Middle Eastern cuisine ranging from variations on hummus to Moroccan lentil soups and Egyptian ful medames. Our recipe ideas: Baked Falafel with Tzatziki and Sauteed Za'atar Tofu with Spring Vegetables. ⁠
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African foodways feature a range of pulses like black-eyed peas and cowpeas, which take center stage in dishes like Nigerian jollof rice and Ethiopian misir wot (lentil stew) with injera, a sourdough flatbread. Some recipe ideas include Mustard Green and Black Lentil Soup and North African Brown Rice and Lentils.⁠
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Pulses like soybeans, mung beans, and adzuki beans are commonly found throughout different regional Asian cuisines. Soybean-based tofu is common in China, red beans can be found in desserts in Japan, and Thai dishes like khao tom incorporate mung beans. Some tofu-based recipe ideas are Roasted Orange Tofu and Grilled Tofu with Peanut-Coconut Sauce.⁠
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In Europe, beans are commonly blended with animal protein throughout popular European dishes. Think Spanish paella, French cassoulet, and the classic English breakfast. We're suggesting trying out recipes for Lentil Moussaka and Bistro Lentil Salad with Carrots and Dijon. ⁠
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Contemporary cuisine in North America draws from historical roots. For example, some indigenous Americans grew beans alongside squash and corn and Canadian tourtière is rooted in French cuisine. To align with these, we recommend trying out our recipes for Tepary Bean Fry Bread Tacos and Garbanzo Bean Sliders with Aquafaba Mayo.

04/18/2023

PLAY TO WIN! ⁠
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To celebrate our partnership with Beans is How, a global campaign to double bean consumption by 2028, we're hosting a battle of the beans to showcase unique ways incorporate beans into everyday recipes. 🫘⁠
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Vote for your favorite bean-cipe @ Commons on Thursday, April 20 during lunch AND guess how many beans are in the jar for a chance to win one of three bean-tastic prizes! 🫘

04/17/2023

For Earth Day, we’re answering the key question on everyone’s minds: “How can we fight the climate crisis and support a more fair food system?” Beans is how. (Well, it’s at least the answer on our minds...)⁠
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Check out the four key reasons beans are more sustainable by swiping through the carousel (or reading on below).⁠
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🥶 Cool beans. Pulses release 90% less greenhouse gasses than some animal proteins like beef. When looking at emissions per 100 grams of protein, beef produces 35.5 kilograms (kg) of CO2 equivalent (CO2eq) and legumes produce only 0.5kg CO2eq.⁠
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🌱 Every fiber of the bean-ing fixes nitrogen. Legumes (the plants that grow beans and pulses) have nitrogen-fixing properties, meaning they need less environmentally harmful nitrogen-based fertilizers.⁠
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🧑‍🌾 Pulses and agriculture are meant to bean. Including any pulses in a crop rotation reduces common risks of soil erosion, and intercropping or crop rotation with pulses leads to higher soil carbon sequestration. ⁠
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💧 Pulses won't bean missing water. Pulses are less thirsty than animals. For each gram of protein, the water footprint of pulses is 34% that of pork and 17% that of beef. ⁠
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Are you becoming a bean-liever yet? Check the pulse on all things bean here:
hamilton.cafebonappetit.com/beans-is-how

04/14/2023

Our Cauliflower Cooking Class registration is now live!

https://hamilton.cafebonappetit.com/event/cauliflower-cooking-class
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Join Chef Alberto to learn how to use this beloved ingredient in your next dish. Limited spaces available - you will be contacted via email to confirm your spot.

04/13/2023

REGISTRATION COMING SOON!⁠
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Cauliflower’s mild flavor and versatility make it a deliciously popular ingredient when cooking – and we know you must agree given the pounds we go through when it’s on our menu! ⁠
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Be on the lookout for the upcoming post to register for our Cauliflower Cooking Class in McEwen Dining Hall from 3:00 p.m. – 4:00 p.m. on Friday, April 21st. Learn about cooking with this cruciferous vegetable and taste Chef Alberto’s cauliflower creations.

04/13/2023

Oats are the GOAT!⁠
Join us at the McEwen Dining Hall ice cream station today for oatmeal raisin cookie sandwiches and oatmazing vanilla milkshakes made with oat milk! Add some oatmeal cookie crumbles to your shake and make it a flurry 🍪

04/12/2023

Think there’s nothing you can do with a lemon that has been zested and squeezed? Think again — use it twice! At Bon Appétit, we're passionate about preventing food waste and its inherent in the way we cook and serve our food. This Stop Food Waste Day, we’re showcasing tried and true methods home cooks can also use to fight food waste such as letting ingredients do double duty. Stay tuned for more info and follow for more food waste fighting tips. ⁠
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04/12/2023

Take a moment to savor a chocolate cherry cupcake to celebrate April birthdays with us during lunch today at Commons, McEwen and the Diner 🧁🍒

04/11/2023

No shade to oatmilk lovers — we’re right with ya! — but we’re honestly bigger fans of the original trendy oatmeal product: cookies. 🍪 Stop by McEwen Dining Hall on Thursday, April 13th for lunch or dinner for our take on oats. (Don’t worry, we won't leave out the oatmilk.) ⁠
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#🍪

04/09/2023

Craving dessert for brunch, or brunch for dessert? You're in luck - we're baking lemon meringue pies and Easter bread this weekend! Come to brunch at Commons on Sunday and devour these spring inspired recipes for brunch AND dessert! 🍋🥖

Address

198 College Hill Rd
Clinton, NY
13323

Website

https://hamilton.cafebonappetit.com/

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Videos

Giving your body the optimal fuel before, during, and post workout is an important part of successful training. Eat whole foods as an alternative to common sports nutrition products. More info at the link below. https://hamilton.cafebonappetit.com/ffywb/fuel-up

Store-bought salad dressings are expensive and full of unnecessary additives and stabilizers — and far too often, sugar! Learn to make your own tasty basic vinaigrette using healthy plant oils, and then level up with new combinations and flavors as you get confident! #homecooking

We've been addressing food's role in climate change for well over 15 years, including a Low Carbon Lifestyle commitment to prioritizing plant-based proteins, preventing and reducing food waste, trimming transportation, and decreasing deforestation. But we haven't stopped there. In 2021, we committed to reducing emissions by 38%, per calorie of food, by 2030, which aligns with the science-based criteria of the World Resources Institute and objectives outlined by the Paris Agreement. 🌎 #ClimateChangeIsReal #TacklingClimateChange

Fighting waste is in our culinary DNA. Whether it's cooking in small batches, implementing root-to-stem cooking techniques, or composting our food scraps, reducing waste is simply how we operate. 📲 Just another reason to #LoveBonAppetit.

💌 SAVE THE DATE 💌 Join us on Tuesday, September 21 at lunch for our annual #EatLocalChallenge, where our chefs create a meal with 100% locally sourced ingredients from farms, ranches, and food businesses located within 150 miles of your café. We’re exploring the theme of Limited Miles, Unlimited Flavors, transforming a single ingredient into a world of different flavors with various preparation methods. We’re keeping it classic this year by spotlighting a 100% local meal at McEwen featuring ingredients from Williams Farms, Tassone Farm, and Murray’s Chicken used multiple ways.

2019 Catering Showcase

Planning a party, wedding, or event? Then look no further. Our experienced team will apply a fresh and professional approach to your catering event. We can assist you to find the perfect menu, provide you with professional staff, and excellent service. Our Chefs are happy to help prepare an appealing menu. Take a look at our Catering Showcase video.