See what Cornell Dining is up to in the kitchen!
Join us regularly, with our host Dan Gaibel, for new episodes of CU in the Kitchen as we explore the culinary delights to be found with Cornell Dining.
Episode 1: Fall Harvest Dinner with Steve Miller
October 14, 2010
In this episode of CU in the Kitchen, host Dan Gaibel and Senior Executive Chef Steven Miller, CEC, CCA, showcase preparations for the 5th Annual Fall Harvest Dinner, featuring local, regional, and New York State produce, dairy products, beef, and much more.
Episode 2: Nutrition Made Delicious
February 1, 2011
In this episode of CU in the Kitchen, host Dan Gaibel, Cornell Dining nutritionist Michele Wilbur, and Keeton House Dining Room chef/manager Cathy Holt whip up Cream of Mushroom Soup, Chicken Cordon Bleu, and Pumpkin Cheesecake as part of the Eating Well with Cornell Dining program. Cathy and Michele show that amazing foods still taste amazing with minor recipe changes.
Episode 3: Meatless Sandwich Tournament
March 2, 2011
In this episode of CU in the Kitchen, host Dan Gaibel provides play-by-play for Cornell Dining's Meatless Sandwich Tournament Finals. Cornell Dining staff members have competed for the entire fall 2010 semester by developing a meatless sandwich recipe - creating the recipe with an eye for nutrition and cost and serving it up for customers and judges. Winners get bragging rights and maybe a spot on a Cornell Dining menu at one or more locations on campus. North Star Dining operations manager Barbara Miller and cook Kim VanOrder go head-to-head against Brad Stock, Cornell Catering Event/Sales Manager and Seth Bailey, Food Service Worker. It's Roasted Sweet Potato on Focaccia vs. Portabella Mushroom Melt!
Episode 4: A Taste of Asia
April 6, 2011
In this episode of CU in the Kitchen, host Dan Gaibel provides interviews Jean and King Tang. The tang's are famous, not only for the fresh, home made, hot dishes they serve at North Star, but also for their commitment to the students of Cornell and members of the surrounding Ithaca Community. Watch how they connect and create relationships with generations of Cornell students, bringing them a taste of home.
Episode 5: Sustainability in the Kitchen with Chef Barton Seaver
February 7, 2012
In this episode of CU in the Kitchen, chef, author, speaker and National Geographic Fellow Barton Seaver talks about creative menu planning using sustainable seafood. Cornell Dining Senior Executive Chef Steven Miller then makes one of Chef Seaver's great recipes from his book, For Cod & Country (Sterling Epicure, 2011).
Seaver is on a mission to restore our relationships with the ocean, the land and with each other-through dinner. He believes food is a crucial way for us to connect with the ecosystems, people, and cultures of our world. He explores these themes through his book, and as host of both the National Geographic web series Cook-Wise and the three-part Ovation TV series In Search of Food. A graduate of the Culinary Institute of America and executive chef at some of D.C.'s most celebrated restaurants, Seaver is known for his devotion to quality, culinary innovation, and sustainability.
In 2008, he was honored as a "Seafood Champion" by the Seafood Choices Alliance and as "Rising Culinary Star of the Year" by the Restaurant Association of Metropolitan Washington. In 2009, Esquire magazine named him "Chef of the Year." Seaver works on ocean issues with National Geographic's Missions Program to increase awareness and inspire action. He also collaborates with D.C. Central Kitchen, the School Nutrition Association, the Center for Health and the Global Environment at Harvard Medical School, and Future of Fish.