11 ways onsite chefs are beating cabin fever with Caribbean cuisine – Food Management

Though world travel remains a distant dream as the winter of the pandemic melts into spring, Stony Brook Universitys foodservice team is helping the cooped-up campus community make a virtual getaway through food.

Students therewho in the past would have been plotting a spring breakare as stir crazy as the rest of us. And so, the dining teams new series, Global Night, has proven a nice bright spot, complete with a taste of Cuba, featuring a few chefs creations.

Related: 8 ways food service chefs unleash ground porks versatility

With travel restrictions due to COVID, Global Night is a great way to take students on a culinary journey around the world, says Van Sullivan, executive director, Faculty Student Association at Stony Brook University. Sullivan and the team have also been fighting cabin fever with an interactive fitness challenge.

See how Stony Brook and others are switching over to island time with ingredients like plantains, mojo sauce, jerk chicken, pulled pork (or cauliflower steaks for plant-based eating), black beans, yucca and more.

Related: Not the same old grind: Ground pork flavors up the menu

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11 ways onsite chefs are beating cabin fever with Caribbean cuisine - Food Management