 January 30, 2012 (Raleigh, NC) — University Dining at NC State University will partner with the Chilean Blueberry Committee for a campus event February 1 – 3 at all dining hall locations.
The three-day event will showcase recipes featuring Chilean blueberries. Chef Kenji Terawaki, a representative from the committee and instructor at Le Cordon Bleu’s Atlanta campus, will be on site as a guest chef. In addition to trying new recipes, students will also be able to participate in a blueberry smoothie recipe contest, answer trivia questions for a free t-shirt and enter drawings for a single-serve blender.
“Thanks to Chile’s growing season, college chefs can put healthy and fresh blueberries on their menus and food lines all winter long,” said Alexei Rudolf, marketing representative for the Chilean Blueberry Committee. “We’re excited to partner with a forward-thinking program like University Dining to highlight the use of fresh blueberries at NC State.”
Guest Chef, Kenji Terawaki, will work alongside University Dining chefs to prepare two blueberry themed dishes, including pork with a blueberry chutney and a fresh blueberry salad. Students will be able to sample these dishes on February 2 at Fountain Dining Hall beginning at 5:00 p.m. and on February 3 at Clark Dining Hall beginning at 12:00 p.m. All meals served in the campus dining halls from February 1 – 3 will include blueberries. View the event menus online at www.ncsudining.com/menu.
To learn more about the event or to participate in the Blueberry Smoothie Recipe Contest, visit www.facebook.com/ncsudining. To learn more about University Dining, visit www.ncsudining.com.
University Dining is a division of Campus Enterprises, the lead organization for retail and hospitality for NC State University. To learn more about Campus Enterprises, go to www.ncsu.edu/campusenterprises.
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