Harvest Table Culinary Group

High Point University Dining was honored to participate in the Food Allergy Symposium for Industry (FASI), an annual event by MenuTrinfo? dedicated to creating safer dining experiences for individuals with food allergies. During the event, our team showcased two dishes from The Heart, our allergen-friendly kitchen in Slane Café, which offers an interactive ordering kiosk that allows guests to customize meals to their dietary needs. Just as students do every day, attendees had the opportunity to personalize their meals, experiencing firsthand how we prioritize safety, inclusivity, and exceptional hospitality in our dining programs!

Looking forward to seeing you at NASPA and celebrating the Pillars of the Profession.

Our team at Elon University, Elon Dining, recently hosted a lively Mardi Gras celebration that blended Louisiana flavors, cherished campus traditions, and meaningful local partnerships. This event reflected our authentic, collaborative, and personalized approach to campus dining—bringing people together to celebrate culture, community, and great food. Some highlights from this mission extender event included: President Dr. Connie Ledoux Book: A Louisiana native, Dr. Book shared her personal Mardi Gras heritage with students, demonstrating the art of peeling and enjoying crawfish—a personalized experience that connected food with tradition. Captain John (Southern Breeze Seafood): Delivered fresh North Carolina shrimp, crawfish, catfish, and oysters—bringing an unmistakably local flair and reinforcing our commitment to sourcing fresh, regional ingredients. Tidewater Grains: Supplied farm-to-table rice that enhanced our Cajun favorites and underscored our support of local growers. Carolina Cooker: Provided iconic cast iron pots, perfect for preparing and serving jambalaya and gumbo in true Mardi Gras style. Student Government Association: Sponsored the sophomore t-shirts tradition and collaborated with our Elon Dining interns to oversee wristband entry, mask decorating, and a photo-op station—showcasing the power of collaboration to enhance the campus experience. We’re grateful for the partnerships and experiences that continue to enrich the Elon community. This celebration of culture, flavor, and connection is just one example of how we live the Harvest Table mission. Laissez les bons temps rouler! #MardiGras #CampusDining #HarvestTableCG #AuthenticCollaborativePersonalized #MissionExtender #ElonDining

Happy National Registered Dietitian Nutritionist Day to our incredible Health & Wellbeing Managers! Their passion and expertise help create nourishing and inclusive dining experiences that support every guest’s wellness journey. Thank you for all you do to make wellbeing a priority every day! ??

Tiffany at Clark University exemplifies what thoughtful hospitality is all about. When a student with special dietary needs was preparing for a cross-country trip home for spring break, she put together a customized snack bag to ensure they had nourishing options along the way. Small moments like these reflect our commitment to personalized dining experiences that truly support our guests!

At Harvest Table, our chefs bring more than just great food to campus—they create experiences that make dining special. Meet Allison Marcello, the Pastry Chef at the University of Rochester, who is elevating campus dining with her rotating signature desserts at the Just Desserts station in Douglass Dining Center. From a Cannoli Dip Bar to Almond Cookies for Lunar New Year, Allison’s desserts highlight seasonal flavors, culinary trends, and special occasions—all made from scratch with high-quality ingredients. This is just one example of how Harvest Table chefs bring creativity and expertise to the universities we serve, making every bite memorable!

From farm to table, every meal shared is a story told. Our Farm Table dinners are bucket-list experiences where students enjoy an exclusive look at our culinary team in action. They watch as chefs transform fresh, local ingredients into innovative recipes—revealing the secrets behind every dish. We’re grateful for our dedicated chefs and the curious students who make these experiences truly special. #harvesttablecg

Innovation meets sustainability! At our recent Culinary Development Session held at Elon University, we teamed up with Chef William Dissen and Captain John Mallette from Southern Breeze Seafood to craft new, sustainable seafood recipes. These sessions bring together chefs from across Harvest Table to collaborate, refine, and add new dishes to our recipe bank—ensuring fresh, responsibly sourced flavors make their way to our menus. By supporting regional fisheries and sourcing seafood locally, we’re strengthening connections beyond campus and reinforcing our commitment to quality, sustainability, and culinary excellence.

Deacon Dining at Wake Forest University recently welcomed Chef Ron Stuhm, Executive Chef for Harvest Table, to the International Grill for a special sushi demonstration. With over two decades of experience, a ProChef III ranking, and time spent working alongside Iron Chef Masaharu Morimoto, Chef Ron has influenced culinary experiences across the globe and within Harvest Table’s dining programs. During the event, he prepared fresh sushi using big-eyed tuna topped with squid ink and yuzu tobiko, showcasing his expertise in technique and flavor. The culinary team had the opportunity to roll sushi alongside him, creating an engaging and educational experience for students and staff. Events like these highlight the dedication to culinary craftsmanship and interactive dining, bringing new flavors and perspectives to campus. ???? #CulinaryExcellence #SushiMastery #HarvestTableExperiences #HarvestTableCG

Chef William Dissen has been named a James Beard Award semifinalist for Outstanding Chef! ???? This incredible honor celebrates his dedication, talent, and impact in the culinary world. Chef Dissen is the owner of Billy D’s Fried Chicken, with locations at Wake Forest University, Elon University, and the North Carolina Zoo. We’re proud to work with chefs like him who continue to inspire through their craft. Congratulations, Chef Dissen! #harvesttablcg