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JWU Culinary Students Serve Up New Dishes for Bruins and Celtics Fans

Essex Fried Clams team: Jake Vincent ’20, Brandy Schroth ’20, Matthew Hall ’20, and Chef Matthew Britt (missing from photo is Idacia Miles ’20)

Essex Fried Clams team: Jake Vincent ’20, Brandy Schroth ’20, Matthew Hall ’20, and Chef Matthew Britt (missing from photo is Idacia Miles ’20)

Boston Bruins and Celtics fans are gaining a culinary experience direct from Johnson & Wales University. As part of a multi-year partnership between TD Garden, the Boston Bruins and JWU, College of Culinary Arts students have created four menu items available to the patrons of Legends, the private, members-only restaurant and bar located in TD Garden.

The partnership, which names JWU as the Official Education Partner of the Boston Bruins and TD Garden, has several elements that connect to the university's curriculum. For the Legends menu items, students in the Chef-Driven Contemporary Casual Concepts course created items while adhering to the Legends criteria. Items needed to appeal to the large and diverse clientele, be easily executed to meet a high-volume customer demand, maintain high quality, and be cost-effective. Nearly a dozen recipes were submitted for consideration to Legends chefs and management who chose four that will appear on the menu this regular season.

Essex Fried Clams

Essex Fried Clams

Nashville Hot Chicken

Nashville Hot Chicken

Currently on the menu are Essex Fried Clams, a nod to local cuisine, and Nashville Hot Chicken, a classic game-day favorite. Later this month two more JWU creations will appear on the menu. With an international flavor profile will be Pork Hand Roll, a hand-held gingery Asian bite, and Jerk Wings, a hot and spicy traditional island dish. JWU faculty, staff and students are invited to Harbor View for dinner on January 31 to eat like a Bruins fan and try out these dishes. Event details and costs can be found in Get Involved.

Matthew Britt, CEC, instructor, College of Culinary Arts, led the students throughout the development of the menu items. "We're training future chefs to go into industry with skills that will immediately impact the establishments where they work. Legends afforded our students with an experience that justifies the significance of their education to their future careers. Wait until we see what they will accomplish as graduates."

Nashville Hot Chicken team: Stephen Nadera ’20, Marco Saldierna ’20, and Tian Dai’ 20 (missing from photo is Elizabeth Pena ’20)

Nashville Hot Chicken team: Stephen Nadera ’20, Marco Saldierna ’20, and Tian Dai’ 20 (missing from photo is Elizabeth Pena ’20)

“This experience allowed us to explore the reality of industry,” said Tian Dai ’20, one of the students who helped develop the recipe for Nashville Hot Chicken. “We prepared dishes for real guests who are served in a high volume capacity during Bruins and Celtics games. We put a lot into our concept and it is exhilarating to see our dishes on a restaurant menu with our names on it.” Dai will be competing in the Fifth Annual Young Chef Olympiad 2019 in India, January 28-February 3, and will be replicating the Nashville Hot Chicken dish that he and others developed for Legends.

“The partnership with culinary students from Johnson & Wales University has been rewarding,” said Chef Kevin Doherty, TD Garden’s executive chef and director of food and beverage for Delaware North Sportservice. “Adhering to a set criteria, students brought a fresh perspective to create menu items that appeal to Legends customers and enhance our game day dining experience at TD Garden. We expect the items, developed by these talented young professionals, will be well received. I look forward to the future contributions JWU students will make to our menu.”

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Jerk Wings team: Maya Bardolia ’20, Jalisa Middleton ’20, and Hayden Persons ’20

Jerk Wings team: Maya Bardolia ’20, Jalisa Middleton ’20, and Hayden Persons ’20

Pork Hand Roll team: Elijah Koma ’20, Shivam Khullar ’19 and Andrew Barnes ’20 (missing from photo is Tyler Glick ’20)

Pork Hand Roll team: Elijah Koma ’20, Shivam Khullar ’19 and Andrew Barnes ’20 (missing from photo is Tyler Glick ’20)

MAKE TD GARDEN’S GAME DAY MENU AT HOME (download the recipes)

Essex Fried Clamsyyxrtvyuuweqrbtuyzuwaxqfezv

Nashville Hot Chicken

Pork Hand Roll

Jerk Wings