Championship Chili

with campus executive chef Tom Barton Welcome to October, such a great time of year! I personally love this time of year when the weather st...

Limit Potatoes

with campus executive chef Tom Barton Who doesn’t love a potato right? Especially here in New England where Maine is ranked 10th in potato p...

Cut The Salt; Rethink Flavor Development From The Ground Up

with campus executive chef Tom Barton As a chef, seasoning and flavoring of food is one of the most important things that we do. What is the...

National Seafood Month

with campus executive chef Tom Barton Hi everyone! Did you know October is National Seafood Month? We will be celebrating on Tuesday the 24t...

Fun with Food

with campus executive chef Tom Barton Have you been to Xhibition Kitchen lately? Or have you ever been? Whenever I ask I am always amazed th...

3 Things We're Cooking Up for the End of the Semester

with campus executive chef Tom Barton Hi all! It’s quite busy around here and I wanted to let you know about a few of the things we have go...

National Nutrition Month 2017: Plant Power

If you follow food trends, you’ve surely noticed that plant-based foods, recipes and restaurants have been getting a larger share of the spo...

National Nutrition Month 2017: Are Half Of Your Grains Whole?

Recent studies focus on the benefits of whole grains in lowering risk of obesity, type 2 diabetes, cardiovascular diseases and other chronic...