FOOD & BEVERAGE TRENDS
VEGAN: THE SMOKY MAPLE CRUNCH Southwestern University
Ingredients: gluten-free ciabatta rolls, garlic-infused olive oil, herbed pistachio cheese spread, smoked maple portabella, pickled vegetables, purple cabbage, radishes, lemon juice, sea salt, avocado, lime juice, salt, pepper, arugula, toasted pepitas, optional balsamic glaze “This sandwich was created by Chef Daniel and Semirra Durr as a different and inclusive option that could be served for all students. Their goal was to move beyond a typical cold cut sandwich and offer something unique. By combining unexpected ingredients that complement each other beautifully they created a flavorful sandwich.”
BBQ: KANSAS KRUNCH Wichita State University
Ingredients: chopped house smoked beef brisket; apricot jam BBQ sauce; caramelized onions; Wiebe Farms Cottonwood Reserve Cheddar, shaved or sliced; house potato chips; seasoning salt; sunflower sprouts, clover, or alfalfa sprouts; brioche sandwich bun, buttered and toasted “This sandwich was created from an appetizer to showcase ingredients that are loved here in Kansas. Wiebe Farms has some of the best local aged white cheddar made with raw milk, Kansas raised beef, and local greens are included depending on seasonality for that farmhouse feel.”
BBQ: SMOKED BRISKET TEXAS TOAST University of Florida Ingredients: cider slaw, pickled red onions, golden barbecue sauce, jalapeño cheddar Texas toast “Inspired by our District Executive Chef Marc Cruz’s Texan roots, this sandwich pays tribute to classic American barbecue with a Florida Fresh touch. Our team poured heart and skill into every layer, sourcing local bread and creating each ingredient from scratch. It’s a sandwich born from Gator passion, patience, and pride.”
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QUARTERLY | Q1
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