Nutrition Week 

"Savor the Flavor of Eating Right"

In conjunction with National Nutrition Month, a nutrition education and information campaign created by the Academy of Nutrition and Dietetics to focus attention on the importance of making informed food choices and developing sound eating and physical activity habits, R&DE Stanford Dining will be hosting several Nutrition Week pop-ups dining events. Our award-winning chefs will each host an event in their dining hall and will create a special dish to reflect this year’s theme of “Savoring the Flavor of Eating Right.”

Schedule of pop-up events:

Tuesday, March 1

• Chef Devinder Kumar - Florence Moore Dining, noon-1 p.m.
  Recipe: Nine Grain Biryani and Tandoori Spiced Salmon with Mint and Macadamia Chutney
   
• Chef Anthony Gutierrez - Stern Dining, 6-7 p.m.
  Recipe: Verduras de la Milpa con Queso Fresco, Salsa de Aquacate Verde y Frijoles Negros con Tortilla de Maiz

Wednesday, March 2

• Chef Tami Lin - Wilbur Dining, noon-1 p.m. 
  Recipe: Southeast Asian Chicken Larb with Rice
   
• Chef Junelle Fronda - Ricker Dining, 6-7 p.m.
  Recipe: Malaysian Inspired Banana Wrapped Salmon with Vegetable Slaw Seaweed Kelp Salad

Thursday, March 3

• Chef Miriam Wadleigh - Lagunita Dining, noon-1 p.m.  
  Recipe: Creole Smoked Celery Root and White Cheddar Grits
   
• Chef Nijo Joseph - Arrillaga Family Dining Commons, 6-7 p.m. 
  Recipe: Kamut and Quinoa Paella with Crispy Wild Mushrooms and Microgreens