Seasonal and Sustainable Menu Assignment
PART 1
Your assignment is to research and create, using the current season.  You will research a Seasonal ingredient, and in a few paragraphs tell me about the ingredient. I want to know thehistory of the ingredient, when and where it was planted, and what parts of the plant or item are edible (meats, fish, even dairy products are SEASONAL). I want you to focus on the ingredient as a whole as well as its culinary uses. The idea is to get you thinking about more than a single use of any one ingredient.  How can you incorporate something you want to highlight in different ways on the menu.  Or help create an added value product that not only helps to increase revenue but allows your guests to have a reminder of you at their home, a great marketing tool. Below are categories for a menu.  
PART 2
You are also going to research restaurant/food operations that utilize the seasonal ingredient you have chosen.  How are food operations using the season to help tell their story, add perceived value, highlight the season, and differentiate themselves from other operations? Using the categories below show a MINIMUM OF 3 ways that the researched food operation is using the seasonal ingredient.  Foodwise.org is a great starting point to look at seasonality charts.
PART 3
You are going to make your own menu items using your ingredient.  Be creative, and highlight the season.  You can use more than one ingredient to highlight, but they all must be seasonal.
I WANT YOU TO CHOOSE AT LEAST THREE WAYS TO HIGHLIGHT YOUR INGREDIENT.
MUST CHOOSE 3 CATEGORIES THAT FEATURE YOUR INGREDIENT
-Appetizer/Share Plate​​​-Food Truck/Togo ​​
-Bar Bite/Happy Hour​​​-Entrée
-Dessert​​​​​-Value Added Product