mixed vegetable bowl

Our New Partnership with InHarvest

Founded in Bemidji in 1978, a rural town in northern Minnesota, InHarvest was a labor of love by a local couple. Originally started under the name “Consolidated Wild Rice”, to represent its first major product, wild rice – often called “The Caviar of Grains” – that grows abundantly in the shallow lakes and rivers of northern Minnesota, a portion of the company was purchased in 1987 by Duininck Brothers, a third-generation family owned company, who recognized the potential of the product and quality of the organization. They quickly expanded the focus of the company to include a variety of grains and legumes.

As the company of choice for rice, grains, and legumes for a number of top American restaurants, caterers, and culinary institutions, InHarvest places an emphasis on sustainability, innovation, and quality with ingredients that are nutritionally balanced and additive-free. The company offers their customers premium flavor and nutrition by searching the globe for new rice, grains, and beans to introduce to customers. Their dedication to bringing customers new products knows no bounds—for example, one plant manager even climbed the highest reaches of the Andes to personally purchase quinoa from the grower’s market there.

chefs with plates

It is this tradition of discovery that led Chefs from the Harvest Table Culinary Group to collaborate with InHarvest Grains Executive Chef Jay Ziobrowski and a local ACF Chapter on recipe development for Whole Grain Awareness Month. Twenty-five new, signature recipes featuring whole grains were developed and shared during student tasting events. The feedback received was amazing and the recipes developed included: Freekah Meatballs with Swedish Gravy, Gluten-Free Black Quinoa Cauliflower Flatbread, Greenwheat Freekah and Kale Salad, Ruby Wild BBQ Chicken Salad Bowl, Sunrise Holiday Stuffing, Morrocan Quinoa Shredded Beet Carrot Salad, Farroguacamole, Southern Black Pearl Salad, Golden Jewel Blend Cranberry and Apple Salad, Monterey Jack Quesadilla with Beans and Quinoa, Nerone Italian Black Rice Pudding, Farro Risotto with Snap Pea Ragout, Black Barley and 5-Spice Berry Shake, Brazilian Black Rice Acai Shake and a Cuban Wrap with Sunrise Blend.

mixed vegetable bowl
More people today appreciate distinctive flavors, and they know fine quality when they taste it. Harvest Table and InHarvest share the same goal…that’s to create food that makes people happy, content and planning their next dining journey before they’ve even left the table! Chef Jay “Z” Ziobrowski, Corporate Chef,
Eastern Region, InHarvest

InHarvest is one of Harvest Table’s many partners that appreciate the importance of quality service, healthy lifestyles, and wholesome ingredients. From family-owned businesses to small start-ups, every partner offers unique products and expertise, but all partners are united through the understanding that we can provide valuable experiences that create connections through food. If you’re interested in connecting with us about a partnership, please reach out to us.

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This week The Farmers Market at High Point (N.C.) University served up these gorgeous tacos filled with a 50/50 blend of ground beef and our flavorful and highly nutritious Greenwheat Freekeh (TM), all seasoned with a spice mix produced by Harvest Table Culinary Group. A qualified hit with students! 🌞
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