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Food Service Director: Bacon Wrapped Meatloaf  November 19th, 2013

[Foodservicedirector.com] — This popular item at Oregon State University (OSU), served in the university’s Southern barbecue concept called Cooper’s Creek BBQ, combines beef and pork in a different way—by wrapping bacon around the meatloaf before baking. “I thought about all the ingredients that usually go into meatloaf and picked it apart and added some twists,” says Jay Perry, OSU’s executive chef. “I purée the mirepoix instead of dicing it. Instead of salt, I use soy sauce as my sodium. I use a finer grind on the meat and I love using panko as my breadcrumb. I serve it with cheddar mashed potatoes and grilled asparagus.”

Read the full article at Foodservicedirector.com.


Video: KVAL – A taste of Tuesday: Duck helps Beaver chef win  April 8th, 2013

View the video at the source: KVAL TV, Apr. 3, 2013.

 

CORVALLIS, Ore. – Jay Perry knew he wanted to be a chef at a young age.

“When I was 18, I saw the chef at a hotel I was in,” said Perry, chef at Oregon State University Marketplace West Dining Center. “The chef was 34 years old, and back then all chefs wore all white. Just that look that respect when he walked through the kitchen, I said to myself, ‘That’s what I’m going to be.'”

Perry wears the white chef coat at OSU – and earns respect through competition. Chef Jay took home silver from the National Association of College and University Food Services competition in Reno, Nevada.

“It kind of bridges a gap between the university and the housing and dining of just understanding that we’re here representing the school as well when we are doing these competitions,” Perry said. “It’s not always about football and basketball and baseball, but cooking is a part of the university as well.”

For a chef at Oregon State, the competition’s choice of protein – duck – was a feast fit for a Beaver.

Winning awards means a lot, but Perry sees cooking for college students as part of the larger mission of the university.

“Eating is an essential part of their education,” he said. “To eat right is good for the mind, it’s good for the body, it’s good for the spirit, so when we are giving them good food and giving them good options, it keeps them happy, it keeps them focused on what they come here for: to get an education.”


Food Management Magazine: Southern Inspired Salads Solve a Problem  April 4th, 2013

[Food Management, Feb. 27, 2013] — Cooper’s Creek, a Southern food concept at Oregon State University’s Market West dining hall, had been doing Southern food right for a few months after opening last year. Students and faculty could belly up to barbecue, blackened catfish, fried chicken, jambalaya, beef brisket, shrimp and grits, ribs, gumbo and more.

The Southern food was selling great at dinnertime—but at lunch? Not so much.

“We just weren’t pulling the numbers at lunch,” says Jay Perry, chef de cuisine at Oregon State University. Clearly, a new strategy was needed.

The solution came in the form of salads. Not just any salads, though: Salads that make use of those great Southern proteins and flavors. There was some risk involved, too: the salads were to be hand tossed, to order.

A tasting panel helped narrow down the selection of the Southern salads and their house-made dressings. Currently, customers can choose: Grape and Goat Cheese, Harvest Salad (dark green kale, orange winter squash, beets, with acai dressing), Shrimp Louis, Grilled Vegetable, Southern Cobb or Blackened Chicken (with zesty spices, oranges and spinach).

The salads are packed with local produce that’s rich in nutrients and antioxidants. That message is conveyed through marketing, and it seems like it hits the exact right lunchtime note.

“I thought they would do pretty well, but it’s just been amazing. Lunch sales for this concept increased 55 percent,” Perry says.

Tossing the salads to order hasn’t proved to be a problem, either, although it does take a little additional time. Two workers get the job done, and people are happily lining up, not minding the wait at all.

To keep things moving, no substitutions are allowed (except for dressings). However, customers can ask to leave ingredients out. …

Read the full article by Tara Fitzpatrick.

Cooper's Creek Harvest Salad

Cooper’s Creek Harvest Salad.

Daily Barometer: Lunar New Year at West  January 31st, 2013

[Daily Barometer — Jan. 31, 2013] — Red decorations displayed on the village doors froze the dragon-like creature in fear. Cautiously resuming its hunt for children and livestock, the monster moved closer. Then, by beating drums, lighting firecrackers and burning candles the villagers scared the monster back into the mountains.

Fending off the mythical creature, Nian, sparked the traditions of the Chinese New Year. The 15-day event is the longest and most important event in the Chinese calendar.

In celebration of this holiday, Ring of Fire, located in Marketplace West, will serve a special menu on Thursday, Feb. 7, prepared by celebrity chef Jet Tila from Los Angeles.

Tila has appeared on Iron Chef America and the Food Network. Even with running his own restaurants in California and Nevada, and juggling various appearances on radio and television, Tila will make time to come to Oregon State University.

“It’s all because of Jay Perry,” Tila said during a phone interview.

Perry is Chef de Cuisine at Marketplace West. He met Tila two years ago at University of Massachusetts Amherst, where Tila was one of the lead chefs in the World Chef Culinary Conference.

“[Coming to OSU] is something that’s fun and offbeat,” Tila said.

University Housing and Dining Services’ “Lunar New Year: A Journey Through Culture and Cuisine” is part of a series of cultural dinners. Last year, University Housing and Dining Services held three cultural dinners featuring Mediterranean, soul food and indigenous cuisine. This year, however, Perry was looking for something “more eventful.” That’s when he emailed Tila.

“That’s why I like OSU,” said Mikalyn Martinez, a student employee at Southside Station in Arnold dining center. “Students have more access to try new things.”

Pulling from his traditional Thai and Chinese cooking background, Tila will teach and prepare lunch and dinner alongside Ring of Fire staff.

“He’s a teacher of food,” said Perry. “[Tila] will be able to teach our staff his experience in the Asian cuisine, and he’ll be able to demo that to all of us.”

From 12:30 to 1:15 p.m. and from 6:30 to 7:15 p.m. Tila will demonstrate his knowledge of Asian cuisine. …

… Traditionally, the holiday is about coming together with family and the community to share food.

“It was the only holiday my family would stop and actually share it together,” Tila said. “The Chinese New Year is tradition. You get your hair cut before the new year. You pay off all your debt. It’s a time to reflect.”

Tila grew up in his father’s Thai restaurant in Los Angeles. Throughout his childhood his grandmother also exposed him to traditional Chinese cooking. With these inspirations, Tila attended Le Cordon Bleu to complete his culinary education.

“Food is the least political and confrontational way to introduce someone to culture,” said Tila. “If one student comes away with learning Chinese culture, I’ve done my job.”

Read the full article on The Daily Barometer’s website.

Read more about UHDS’ 2013 Lunar New Year event.

 


New in Dining Services  October 27th, 2011

[Campus Living, Oct. 21, 2011] — On behalf of all the dining staff, “Welcome.” 

Chef David Lewis

We’ve been busy over the summer working on a variety of projects to help make this year a great experience for you.  Here’s some of what’s new:

Chef David Lewis has introduced South Asian cuisine at Boardwalk Café, Chef Jay Perry has introduced four new salads at lunch at Cooper’s Creek BBQ, and Chef Bruce Hoerauf has introduced new signature sandwiches at Cascadia Market.

Bruce Hoerauf

Chef Bruce Hoerauf

And speaking of Cascadia Market, we’ve significantly expanded the variety of groceries and fresh produce, as well as slashed prices.  Also in the International Living-Learning Center we’ve partnered with Peet’s Coffee and Tea out of San Francisco to bring another high quality coffeehouse to the students and staff of OSU.

In addition, in response to the many requests to open Arnold Dining Center on the weekends, Arnold Dining is now open seven days a week.

On Nov. 9 at Marketplace West we will be celebrating the culture and cuisine of the Mediterranean region.  Dinner is $8.  Invite your friends for a fun evening while sampling the amazing flavors of the countries bordering the Mediterranean Sea.  See more information on this event below.

Jay Perry

Chef Jay Perry

We have a very responsive culinary team and want to serve you as best we can.  We welcome your input and look forward to a great year ahead. Let us know how we are doing by sharing your feedback.

Best regards,

Rich Turnbull, UHDS Associate Director