Sterling College’s Human Nutrition class has spent the semester crafting recipes to use in Dunbar Dining Hall, and they need the community’s help in ranking and rating the recipes.

On Friday, December 4, the students will prepare a number of dishes for the local community to sample and evaluate, including: cream of carrot and dill soup, slow braised cabbage with white beans, warm beet salad with farmer’s cheese and pesto, roasted carrots with slow-roasted garlic dressing, and barbecued whole cabbage. The tasting begins at 5 p.m. in the foyer of Dunbar Dining Hall. This event is free and open to the public, and tasters will be asked to fill out a short survey about the different dishes.

The Human Nutrition class, in collaboration with Executive Chef Simeon Bittman and their instructor Allison Van Akkeren, developed these recipes to highlight vegetables grown on campus, including those grown as part of a High Mowing Seeds trial.

For more information, please contact Allison Van Akkeren at avanakkeren@sterlingcollege.edu.

Jan 23, 7 PM to 2 PM, Jan 25, 2025

Jan 24, 2025, 5:30 to 8 PM

Jan 30, 2025, 3:15 to 4 PM