Street Food

Street Food is a concept developed by ARAMARK District Chef David Leicht, CEC AAC for the residential dining program at the CW Post Campus of Long Island University. This concept originally came about in response to an increasing number of International students requesting some additions to the menu reflective of their upbringing. CW Post is a diverse campus with students representing over 45 countries.



The original Street Food menu developed by Chef Leicht and the culinary team at Post was inspired by the many street vendors, open markets and hawkers from around the globe. In Chef Leicht's opinion these vendors provide the most ethnically authentic regional foods available. That street food vendor approach drives a program that emphasizes authentic regional flavors, respect for accurate cultural preparation techniques and simple forms of delivery of the finished product.



The original menu represented flavors of China, Mexico, India and the Mediterranean. Over a 3 year period the student's involvement with the ongoing development of this program has been excellent. Regular interaction with the Food Committee on campus allows a forum for the culinary and marketing team to hear honest feedback on the authenticity of the items on the menu. This regular communication is what drives the always evolving menu on Street Food.



The current Street Food menu is predominantly Asian inspired. This was in response to student request for very specific Asian Regional flavors. The menu rotation includes one week rotations of items such as Pho (Vietnamese Noodle Soup), Udon, Soba and Ramen Noodle preparations.



From Thailand Gai Yang a sweet and spicy grilled chicken as well as a Massaman curry rice bowl. China is represented with a Peking style chicken served in the style of Peking duck with sticky rice, hot and sour cucumbers, scallion, warm pancakes and a plum hoisin sauce. Banh Mi is a Vietnamese inspired sandwich of Char Siu (barbecued pork) sliced thinly served on a baguette with pickled carrot, daikon and cilantro with a chili spiced mayo and soy sauce drizzle. Korea the most recent addition answers to the vegetarian population with a luscious Tofu Hot Pot of simmered vegetables in a rich vegetable broth scented with dried mushrooms and nori. During the week of Korean inspired dishes two styles of Kimchee are offered every day. One is a traditional cabbage, chili and fish sauce recipe and the other is a little less spicy made with cucumbers.



The Street Food concept continues to be successful at CW Post and has become a concept that is used in other ARAMARK Higher Ed accounts in the area in particular where a culturally diverse campus exists. The menu is under constant development to expand the diversity and most importantly the authenticity of the food.



Spring 2010


 
On The Move Archives On The Move Archives
 

We're committed to protecting and improving the environment by weaving an essential Green Thread through every aspect of our business.

 
 

Students Speak Out

How to Get Involved

Talk to Us

 
 
How to Get Involved

Got feedback? Share it with us! We're not just listening, we're acting on your ideas - and working to make your campus even better.

Read More
 
 
   
 
 

 

To view this component, you need to have Flash Player 9.0 or later installed. Click here to get the latest Flash player.