HTM chef to sell Indiana-produced food items at Farmers Market today
June 27, 2013
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Ambarish Lulay, clinical chef instructor in the School of Hospitality and Tourism Management, will sell locally produced food items today at the Purdue Farmers Market. (Purdue University photo/Steven Yang) |
Ambarish Lulay, clinical chef instructor in the School of Hospitality and Tourism Management, will sell locally produced food items today at the Purdue Farmers Market.
Lulay will be located in a grassy area near Stanley Coulter Hall. He will be preparing tacos made with locally produced turkey, relish prepared from locally grown corn, and pickled radishes.
"The idea is to get people excited about Indiana products, and to show that tasty, ethnic dishes can be made with the foods that grow locally," says Lulay, whose offerings at the Farmers Market are inspired by traditional Mexican dishes.
During the market, Lulay also will be distributing information about the John Purdue Room, a restaurant in Marriott Hall that has been using local, sustainable ingredients in its lunch menu items since it opened in its new location in January.
The Farmers Market will be open from 11 a.m. until 3 p.m. Vendors are located on Centennial Mall between Wetherill Laboratory of Chemistry and Stanley Coulter Hall.
"We hope Chef Lulay's presence helps bring even more people to the market to enjoy food that is delicious, sustainable and locally sourced," says Tamm Hoggatt, assistant director of sustainability.
