Are You Keen on Quinoa?

I've heard the word quinoa pronounced many different ways but here's the deal, it's KEEN-wah.  I like it when people say kwah-NO-ah, though; that's just fun.

Anyway, quinoa is healthy and really getting popular in the U.S. these days, which is neat because it's been used in South America for thousands of years.  Dining's executive chef Vaughn Vargus likes quinoa so much that he even included it in a culinary competition he was in last year. Here's Chef Vaughn providing a cooking demo at the Zone.

UC San Diego Dining's executive chef Vaughn Vargus, CEC, CCA

Why eat quinoa?

• it's yummy
• it's higher in protein than most grains**
• it can be eaten all sorts of ways
• it's vegan
• it's gluten-free for those who need gluten-free options
• it's filling

**Technically quinoa is not actually a grain. The Whole Grains Council says that, "Botanically, quinoa is related to beets, chard and spinach, and in fact the leaves can be eaten as well as the grains." Read more about it here.

Where can you get some quinoa on campus right now? At Roots! Check out the Half Dome, a
multi grain burger made of red quinoa, barley & cornmeal on a vegan roll.

Cooking Demo Tonight at the Zone with Chef Vaughn

What? Cooking Demonstration featuring Whole Grains

Who? Dining Services' Executive Chef, Vaughn Vargus, CEC, CCA

Where? The Zone at the Price Center (next to Jamba Juice)

When? Tuesday, October 25, 2011 from 5-6pm

Who's Invited? Everyone, especially UC San Diego students!

Why? Great cooking advice and free samples!

Come celebrate UC Food Week with Chef Vaughn. He'll make you laugh, answer your culinary questions and give you some free food. Can't beat that!

Come See Chef Vaughn and Me in the Zone Tonight!

When? 5-6pm TONIGHT!

Where? The Zone in Price Center (next to Jamba Juice)

What? A cooking demo led by Dining's executive chef, Vaughn Vargus, CEC, CCA. I will provide color commentary and answer nutrition-related questions.

It's free and there will be free samples of Chef Vaughn's special panna cotta.

Green Open House

Come by today's Green Open House at UC San Diego from 10am-3pm to experience the "Living Laboratory." I'll be there giving out samples of food from Dining Services. Dining's Executive Chef Vaughn Vargus will be among other chefs offering a free cooking demonstration. It's going to be green, fun and informative. Check out all the details at http://50th.ucsd.edu/events/green-open.php

Fresh Herb and Veggie Garden

Dining Services' Executive Chef Vaughn Vargus along with Krista Mays, HDH's Sustainability Manager, have planted a garden on Revelle College to grow herbs and vegetables.

Dining will use the fresh herbs and produce in the restaurants on campus.

This garden is another effort by HDH to be sustainable and provide students with fresh, healthy, environmentally responsible options.

Yum!

Healthy Cooking Demo TODAY at 5pm in the ZONE!!

Join Chef Vaughn Vargus, CEC, CCA and me in the Zone (Price Center, next to Jamba Juice) for a Healthy Cooking demo.

It starts at 5pm today, January 11th! Come by to see Chef Vaughn cook up two awesome dishes, Emerald Greens and Sauteed Kale.

I will be answering nutrition questions as well!

Farm2U TODAY! Come get free samples cooked by Chef Vaughn!

Farm2U, Dining's Farmer's Market is happening again today from 3:30-6:30 on Muir Quad. Come purchase some fresh, local and organic produce items. Also try some free samples of the fresh goodies that Chef Vaughn will be cooking up for you! (That's Chef Vaughn in the first picture...the one in the white coat!)

Cage Free Eggs from Happy Chickens

Dining Services uses cage-free eggs from Wilcox Farms for all its egg needs. Why cage-free? Well, it's the right thing to do. Wilcox Farms is committed to humane treatment and preserving the natural behavior of chickens to keep them healthy and happy. Check the farm out at http://www.wilcoxfarms.com

The cage-free eggs that Dining Services purchases from Wilcox also taste delicious! Here is a picture of Dining's Executive Chef Vaughn Vargus with the Wilcox chicken (Vaughn is the one in the white coat.)

Eggs are a nutrient-dense food with high-quality protein and lots of other good stuff: vitamin B12, folate, choline, zinc.

The Guiness Book of World Records has a record for fastest omelet maker. It's held by Howard Helmer who made 427 omelets in 30 minutes.