Taher Brings Farm‐to-­Table Summer Menu to Fresh Seasons Café at Dirksen Federal Building

Taher Brings Farm-to-Table Summer Menu to Fresh Seasons Café at Dirksen Federal Building

Fresh new menu items feature locally–sourced farm-to-table produce.

FOR IMMEDIATE RELEASE

Taher Brings Farm‐to-­Table Summer Menu to Fresh Seasons Café at Dirksen Federal Building(Chicago, IL) – Employees at the Dirksen Federal Building will enjoy a wide range of farm-to-table dining options this summer. New menu items, such as the Farmers Market Chopped Salad Bowl, Asian-Inspired Rice or Noodle Bowl, Jumbo Taco Salad Bowl and Create Your Own Stir-Fry, provide diners at the Fresh Seasons Café with fresh, healthy options for lunch.

The menu highlights locally-sourced produce from Nichols Farm & Orchard in Marengo, IL, and Steven Frank Farms in Berrien Center, MI, both of which are fixtures at the weekly Tuesday Farmers Market in the Federal Plaza across from the Dirksen Courthouse. The menu also features products from Testa Produce, a wholesale distributor for numerous local growers.

Chef Richard Muskovin, Taher’s Manager of the Fresh Seasons Café, is an advocate of local, seasonal food, going so far as to lead early morning shopping trips to nearby farmers markets. “Every Tuesday, at 7:30 a.m., I walk through the farmers market with some of our customers. We look at what has come in that week and talk about how to prepare it. I love helping them discover a new vegetable they haven’t tried before or introducing them to a local farmer,” he says.

Taher Brings Farm‐to-­Table Summer Menu to Fresh Seasons Café at Dirksen Federal Building

The new summer menu lets diners customize their meal by choosing from a wealth of fresh ingredients. The selections for the Farmers Market Chopped Salad include kale, baby bella mushrooms, cucumbers, tri-color sweet bell peppers, baby white turnips, kohlrabi, carrots, broccoli, cauliflower, vine-ripened red and yellow grape tomatoes, daikon radish, ramps, squash blossoms and grilled chicken breast. Since all the produce is locally-sourced, Muskovin notes that the selections will evolve throughout the summer depending upon what is in season.

The farm-to-table menu reflects Taher’s commitment to cooking from scratch with fresh, quality ingredients while partnering with farmers and growers who are committed to sustainable practices and humane standards

Taher, Inc. employs (and/or supervises) over 2,600 employees in a growing nationwide footprint, serving over 34 million meals per year to students attending public and private schools and colleges, business people, seniors, and residents of care communities. For more information on Taher, Inc., visit www.taher.com.

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