Bon Appétit at Lawrence University

Bon Appétit at Lawrence University Our Dream is to be the premier onsite restaurant company known for its culinary expertise and commitment to socially responsible practices.

Bon Appetit has been serving Lawrence University since fall of 2009. We are located in the Warch Campus Center. Beautiful open spaces with high ceilings, amazing views, and natural stone, the facility can accommodate the smallest of gatherings or a university dinner of 500. Within the building are informal gathering spaces and more formal programming spaces. There is dining on three of four levels

and both student and staff offices throughout. The building embraces the beauty of the surrounding Fox River with several outdoor decks and patios.

Kate's Corner Store is now 30% off everything other than non-Lawrence merchandise.
06/03/2024

Kate's Corner Store is now 30% off everything other than non-Lawrence merchandise.

With less than one week left of school, all non-Lawrence merchandise at Kate's Corner is 25% off!
05/31/2024

With less than one week left of school, all non-Lawrence merchandise at Kate's Corner is 25% off!

Explore our kitchen hacks for regrowing your vegetables! (Yep, you read that right!) 🌱 One of our favorite ways to sav...
05/30/2024

Explore our kitchen hacks for regrowing your vegetables! (Yep, you read that right!) 🌱

One of our favorite ways to save money other than using nontraditional vegetable parts like beet greens is to use stems that are often tossed away to grow new vegetables!

It's a simple equation:
Properly cut vegetable
➕ Water
➕ Sunlight
➕ Love
🟰 regrown lettuce, celery, romaine, leeks, green onions, potatoes, and even bok choy!

Here are more in-depth examples to try at home:

1️⃣ Lettuce and bok choy | Leave 2-3 inches at the base, stand it in the sun in a mug, glass, or jar with water halfway up, and make sure you change the water daily.

2️⃣ Green onions | Keep 2 inches of the base with roots intact, fill a mug, glass, or jar with a 1/2 inch of water, and place the onions in root end down near a window for sunlight. Change the water daily.

3️⃣ Basil and mint | After purchasing from the store, trim the stems and place the cut ends down in a jar of water on the counter. Leave it there long enough, and the roots will start sprouting!

Although you can leave them in the water and harvest that way, you can also transfer them into soil after they have more fully developed in the glass.

Look at these beautiful butter boards! We have a sundried tomato butter, basil parmesan butter and an herb nondairy but...
05/15/2024

Look at these beautiful butter boards! We have a sundried tomato butter, basil parmesan butter and an herb nondairy butter.

We have fresh local fiddlehead ferns being offered in Andrews Commons today! Here's some fun facts about this delicious ...
05/08/2024

We have fresh local fiddlehead ferns being offered in Andrews Commons today! Here's some fun facts about this delicious vegetable!

-Fiddleheads are essentially baby ferns. The delicacy is the tightly coiled fronds of a young fern. You can forage them from moist and shady areas, such as near rivers or streams, typically starting in April.

-All ferns have fiddleheads, but not all fiddleheads are edible. Steer clear of the fiddleheads from foxglove and bracken ferns, which may be toxic or carcinogenic. It’s ostrich fern fiddleheads that you’ll usually find on your plate.

-Fiddleheads get their name from the scrolled shape at the end of a violin

-The “Fiddlehead Capital of the World” is located in New Brunswick. In the village of Tide Head, plentiful crops of fiddleheads can be found growing along the shores of the Restigouche River and its islands.

-The largest commercial producer of fiddleheads in North America is located in Ontario

-Fiddleheads are rich in vitamins and antioxidants

-Fiddleheads have been consumed since well before Shakespeare’s time

-Fiddleheads are popular worldwide. From Russia’s Far East, to Nepal, to Japan, they are eaten fried, roasted, and pickled. Their taste has been described as a combination of artichokes, asparagus, and pine nuts. The recipes are endless, but we think they are best fried with butter.

Venture outside this spring with these foraging tips! 🌱 YOU NEED 1️⃣ a basket (or other container) 2️⃣ a hand trowel 3️...
05/06/2024

Venture outside this spring with these foraging tips! 🌱

YOU NEED
1️⃣ a basket (or other container)
2️⃣ a hand trowel
3️⃣ a pocket knife or kitchen shears
4️⃣ a field guide to local plants

Swipe through the carousel or read on below for four common spring foraging finds 🔍

🌱 Ramps have bright green leaves with glowing white bulbs, and are often found in large clumps near creeks, gorges, and wooded lots. They can be used interchangeably with any recipe calling for garlic.

🍄 Morels have pitted, spongy heads, smooth stems, and hollow interiors. (Be careful! There is a "false" morel that is poisonous! Always consult an experienced mycologist when foraging for mushrooms on your own.) Morels are commonly found around decaying trees after adequate rainfall. Cook 'em up how you would a mushroom from the store.

🌻 Dandelions have sunny flowers and spiky greens that really need no further explanation. (Dandelions do share many look-alikes, none of which are toxic.) Finding them is also not a problem, but they grow on lawns and in gardens, parks, meadows, and disturbed areas. Each part of the plant is usable! The greens are arugula-like and often used in salads and the flowers are sweet and often used in jellies and teas.

🍽️ Burdock is a root vegetable beneath a rhubarb look-alike plant with large, dark green leaves in a heart shape at the base tapering toward a point. You can easily find this plant alongside walking paths. Just peel and roast them like you would any root vegetable, add them to stir-fries, or pickle them. Again, consulting a local foraging expert is always a good idea before striking out on your own.


Consulting a local foraging expert is always a good idea before striking out on your own. Always be a good steward when foraging. Take only 10% of what you find so other foragers can also enjoy your find.


Congratulations, Mackenzie 🎉 🥳! Mackenzie won our Alani bike drawing in Kate's Corner Store!
05/04/2024

Congratulations, Mackenzie 🎉 🥳! Mackenzie won our Alani bike drawing in Kate's Corner Store!

Hey Lawrentians! We have adjusted hours during reading period! Enjoy the long weekend!
05/01/2024

Hey Lawrentians! We have adjusted hours during reading period! Enjoy the long weekend!

We're celebrating tofu for Asian American and Pacific Islander (AAPI) Heritage Month! Tofu first originated in China o...
04/30/2024

We're celebrating tofu for Asian American and Pacific Islander (AAPI) Heritage Month!

Tofu first originated in China over 2,000 years ago during the Western Han Dynasty. Although debated, some say that a Chinese royal named Liu An first created tofu while he was experimenting with soy milk and accidentally caused the mixture to curdle.

Tofu has also long been established as a traditional food throughout a range of Asian cuisines, including those in Japan, Korea, Vietnam, and Indonesia. It also comes in many forms, from pudding and puffs to noodles or smoked varieties.

Today, tofu making has developed from its initial discovery:

1️⃣ Dried whole soybeans are soaked, ground up, and cooked.

2️⃣ The solid pulp (okara) is separated from the milk.

3️⃣ A coagulant is added to form bean curds.

4️⃣ The curds are pressed into blocks.

Stay tuned throughout AAPI Heritage Month as we uplift our partners and team members who identify as members of the AAPI community while centering our celebration on the breadth of tofu as a dynamic, plant protein-packed ingredient.

Reduce food waste (and save money) with these 8 tips! Did you know that as much as 40% of the food that is produced is ...
04/25/2024

Reduce food waste (and save money) with these 8 tips!

Did you know that as much as 40% of the food that is produced is wasted? Each American wastes as much as 238 pounds of food each year (equal to about $1800).

Try out these tips to shop and prepare food more mindfully:

1️⃣ Be mindful with (food) shopping. Simple meal planning will streamline shopping, make daily cooking easier, and reduce waste.

2️⃣ Focus on seasonal produce. Locally grown, in season produce is typically more affordable.

3️⃣ Chill out. Buy frozen produce during its off season.

4️⃣ Be preppy. Try doing your own prep work rather than purchasing pre-made marinades and pre-chopped produce.

5️⃣ Batch and freeze for later. Cook up extra of whatever you are making to freeze and enjoy later and freeze produce you won't use before it expires.

6️⃣ Give beans a chance. Beans, lentils, and other plant-based proteins are far less expensive than meat, poultry, and fish.

7️⃣ Use all parts of the vegetable. The easiest way to do this is save scraps for a homemade vegetable broth.

8️⃣ Transform leftovers. When planning your meal, think how to spread one item throughout multiple dishes.

Get more tips on managing your kitchen waste at the link in our bio!

The bakers are at it again! Join us in Andrew Commons tonight and try some of the GIANT bars they made! Fudge Brownie, C...
04/24/2024

The bakers are at it again! Join us in Andrew Commons tonight and try some of the GIANT bars they made! Fudge Brownie, Chocolate Chip Cookie, Peanut Butter Puppy Chow and Rice Krispie!

We fight food waste! 🤺 Today is Stop Food Waste Day where we made a green smoothie with fresh spinach, cucumbers, and ap...
04/24/2024

We fight food waste! 🤺 Today is Stop Food Waste Day where we made a green smoothie with fresh spinach, cucumbers, and apples! Come on by Andrews Common's to try some!

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711 E Boldt Way
Appleton, WI
54911

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