It's the end of week 2 here at the University of Kansas where my expectations are continually exceeded. The staff members we have met and work with have been very welcoming and are very well versed in their positions. The program they have set up is organized extremely well. I love how focused KU dining is about nutrition and sustainability.
Our first week was spent touring Lawrence, becoming familiar with campus, and meeting with KU dining's support team. It was so interesting to learn about the different jobs and see first hand how they all work together to create the orchestra that is KU Dining Services.
During week 2 we learned about the residential operations. Monday, Chris Nichols showed us the ins and outs of forecasting and ordering. Tuesday, Thursday, and Friday we were with Sergio Banos, and observed the way front-of-the-house, back-of-the-house, and dish-room operations work together to serve over 1,000 diners. It was great to be a fly on the wall and observe different management styles in action.
Wednesday, we had the opportunity to tour a couple of the Amish farms near Stanberry, MO,
that work with Sysco Kansas City to provide local produce. It was an amazing experience.
The farmers that we talked with, Levi and Daniel, were very friendly and open. The men wore collared shirts, suspenders, and straw hats, while the women wore long dresses and headscarves tied in back under their hair. The women and children we saw were barefoot. "To be closer to God . . . " someone told me.
Being out there in the countryside was almost like being in a different world. It was so quiet. The air smelled fresh and clean. If I could define peace by sharing a feeling, it would be the feeling I had on those farms.
After touring the farms, we were treated to a late lunch at Wabash Junction in Stanberry, MO. It was one of the best meals I've ever had. At Wabash Junction they are committed to serving the freshest food possible. They do this by getting the vast majority of their products from local farmers. If you are anywhere near Stanberry, this restaurant is definitely worth the drive (www.wabashrestaurant.com).
Back to the food: they started us with the Wabash caprese, a perfect marriage of tomato, mozzarella, fresh basil, topped with basil oil and sweet balsamic vinegar. The next course was a creamy broccoli soup with big florets of local broccoli and a nice finishing spice. Then they brought out the main course: melt-in-your-mouth ratatouille, pan-seared potatoes and greens, and chicken breast topped with preserved root vegetables and strawberry balsamic sauce. It was so good. The tartness of the vinegar complemented the sweetness of the strawberries very well. (And yes, I take pictures of my food . . . )
And finally, dessert. The best cheesecake I have ever had in my life. It was mixed berry cheesecake with a light shortbread crust. The filling had been made with local berries and was incredibly light and fluffy.
Thank you to KU Dining Services and Sysco Kansas City for an unforgettable experience.
