Harvest Table Culinary Group, InHarvest Whole Grains, Rice & Legumes and ACF Triad Chapter all came together this week to celebrate Whole Grain Awareness Month. We met at Wake Forest University on Monday, September 24, 2018.


Brooke Orr, MS RD LDN
Registered Dietician, Deacon Dining
Wake Forest University

Brooke Orr is a Master’s Level Nutritionist (M.S.), a Registered Dietitian Nutritionist (RDN) and a Licensed Dietitian Nutritionist (LDN) with diverse experiences in wellness concerns such as eating disorders, diabetes, Polycystic Ovarian Syndrome, Food Allergies and more.  Brooke has a personal training certification through the American College of Sports Medicine and practices from a Health at Every Size approach. Brooke will have an activity table set up for chefs to stop by on their way into the meeting set up with whole-grain education mason jars. Stop by and chat with Brook and build an overnight oats jar to take with you. We will also have samples of whole-grain smoothies. www.deacondining.com


Matthew Thompson, MBA, PCIII, CEC, CCA
Chief Culinary Officer
Harvest Table Culinary Group

Harvest Table is an inspired culinary group dedicated to turning fresh, local, and sustainably-sourced ingredients into authentic food experiences. Our creative team of culinary experts is dedicated to food literacy and flavor discovery. We bring our venues to life through a shared commitment to cultivating strong communities and connecting to local culture.  At Harvest Table, we believe everyone should experience the timeless camaraderie of mealtime and the delicious moments that a hand-crafted meal brings. Our world-class chefs and food enthusiasts specialize in creating dishes made to satisfy every guest’s nutritional needs as well as their ever-evolving appetite for something new, exciting and enriching. Driven by our food-first philosophy, we bring innovative, authentic, and personalized experiences to life for each unique college university, company, and organization we serve. We are proud to join the ACF as Property Members with a large concentration of our members joining the ACF Triad Chapter. Welcome to our table! www.harvesttableculinary.com


Jason “Jay Z” Ziobrowski, CEC
Corporate Chef, Eastern Region
InHarvest Whole Grains, Rice & Legumes

Chef Jay, InHarvest’s corporate chef for the Eastern region, is certified as an executive chef (CEC) through the American Culinary Federation (ACF). Based in North Carolina, he works personally with chefs and operators east of the Mississippi to help them capitalize on the singular qualities of InHarvest products to increase sales by heightening the dining experience. His recipe development focuses on current and forecasted menu trends, evolving customer demand and seasonal and regional ingredients. Chef Jay Z will be presenting an Intact-Grain demo and presentation. www.inharvest.com


Chefs enjoyed an educational program lead by Chef Jay Z from InHarvest, followed by a buffet tasting of dishes prepared using InHarvest ingredients.

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Harvest Table Culinary Group chefs returned the following day for a Whole Grain Takeover of their restaurant at Wake Forest University. Chefs prepared 25 signature recipes featuring whole grains. Recipes including:

  • Freekah Meatballs with Swedish Gravy

  • Gluten-Free Black Quinoa Cauliflower Flatbread

  • Greenwheat Freekah and Kale Salad

  • Ruby Wild BBQ Chicken Salad Bowl

  • Sunrise Holiday Stuffing

  • Morrocan Quinoa Shredded Beet Carrot Salad

  • Farroguacamole

  • Southern Black Pearl Salad

  • Golden Jewel Blend Cranberry and Apple Salad

  • Monterey Jack Quesadilla with Beans and Quinoa\

  • Nerone Italian Black Rice Pudding

  • Farro Risotto with Snap Pea Ragout

  • Black Barley and 5-Spice Berry Shake

  • Brazilian Black Rice Acai Shake

  • Cuban Wrap with Sunrise Blend

Chef Jay “Z” and Chef Matthew present the new dishes.

Chef Jay “Z” and Chef Matthew present the new dishes.

We received overwhelming positive student feedback on the dishes! The development aligns with the Harvest Table culinary commitments and the bold new industry food trend of Plant-Forward dining.