In recognition of National Vegetarian Month 2025 in October, Metz Culinary Management celebrated with VegFest at many of its K-12, higher education, and healthcare accounts. The annual, month-long event spotlights inventive meat-alternative dishes and invites guests to sample creative, plant-based selections.
This year marked the first VegFest event for Chef Carlos Burke, executive chef and general manager at Wesleyan University. “It was rewarding to serve plant-based dishes that surprised people with how flavorful and satisfying they can be,” he said. “We saw a lot of meat-eaters coming back for seconds.”
In creating their menu, Chef Burke and his team emphasized fresh, seasonal ingredients. Highlights included:
- Vegetable-packed quinoa bowls with flavorful seasoning and fresh herbs
- House-made vegetarian soup with mushrooms, noodles, and slow-simmered vegetable stock
- Black bean and quinoa burgers from the grill
- Global-inspired tofu creations, seasoned to appeal to international students
- Chickpea and garbanzo-based cold salads accented with curry and fresh vegetables
One of the standout dishes was their Portobello Swiss Mushroom Burger, served fresh at a dedicated chef station. The entrée quickly became a favorite and is being considered for the regular menu.
“As a chef, it’s fun to get creative and introduce new ingredients and flavors,” Chef Burke said. “Our goal is to make everyone feel included at the table, whether they’re a confirmed vegetarian or just curious about trying something new.”
While Metz always ensures daily vegetarian options, the VegFest initiative brings an expanded range of selections to the table, designed to spark curiosity and satisfy diverse palates. It is a reflection of Metz Culinary Management’s commitment to offering inclusive dining experiences that meet evolving food preferences and support healthy lifestyles.