Officials from Sodexo’s nuCuisine launch celebrity chef Rick Bayless’ first campus restaurant at Northwestern University, which will feature authentic Mexican cuisine including tacos, tortas, quesadillas, special seasonal dishes, and gluten-free options.
Bayless says “I am pleased for this great opportunity to put a Frontera Fresco inside such a prestigious university. Sodexo and Northwestern have turned out to be great partners in opening our first on-campus restaurant. Northwestern University students and faculty will love the menu, the experience, and the high quality we deliver through Frontera Fresco.”
“Bringing a concept like Frontera Fresco to our Northwestern community makes sense,” says Julie Payne-Kirchmeier, assistant vice president, Northwestern University. “Our students, faculty, and staff are savvy about their food – and the fresh, local, and authentic approach taken by Rick Bayless and the Frontera team is a perfect fit for our university food program.”
“We’re thrilled to partner with Rick on his campus dining concept for Frontera Fresco,” says Steve Mangan, resident district manager for nuCuisine. “Northwestern is a community of dynamic cultures from across the globe. Rick’s fresh twist on Mexican cuisine is an ideal fit for the Northwestern University community.” nuCuisine is a collaborative partnership run by Northwestern University and Sodexo. Its executive chefs provide the campus community with international cuisines, made-to-order entrées, and imaginative “destination dining” experiences.
Mangan continues, “Frontera Fresco is a great addition to our retail offering at Northwestern. It will strengthen our commitment to expansion of fresh, seasonal, and local products. At the same time it adds to our focus on culinary expertise and staff development campus wide as we work to become an integral part of the Chicago food scene.”
Instead of relying on larger food distributors, Bayless is committed to using local food and produce from farmers within a 100-mile radius of his restaurants. “We will continue using local products at the Norris location,” says Mangan.
“The produce, the cheeses, and the meats will be from farmers who are supported by the Frontera Farmer Foundation, which gives grant money directly to small farms to build greenhouses and buy supplies that in turn go into making the produce that is plated at the restaurants,” says Stacy Dixon, Frontera’s director of development and marketing.
