Hopkins Dining has a goal of sourcing 40% of their food locally by 2030. In 2024, the latest data available for the Climate Action and Sustainability Plan’s Progress Report, they are already at 30%. While this is a huge accomplishment, the Hopkins Dining team saw a way to better support local farmers in a reliable, meaningful way.
Starting this month, Hopkins Dining is offering a seasonal salad special at Tossed in Levering Kitchens. The recipe will change with the seasons, featuring all local ingredients sourced through their local distribution partner, The Common Market. That’s right – every element of the base salad is local! This partnership also opened opportunities to expand local offering at Tossed. Now, a local hydroponic lettuce mix will be available as a base for any build your own salad, as well as for seasonal salads throughout the year.
The recipe, the brainchild of Recipe Development Chef, Dale Savel-Turek and Chef de Cuisine, Charlie Wickboldt, honors the Mid-Atlantic growing season in a delicious way. You can also add a protein of your choice to make it a well-rounded meal!
“As a Chef, I am proud to be from the Baltimore area. The region is deeply rooted in community, culture, and connection to the Chesapeake region,” says Chef Dale. “To me, a salad made with local ingredients is more than just fresh produce. It means supporting local farmers, celebrating what’s in season, and highlighting the natural flavors that don’t need much to shine. Whether it’s crisp greens, earthy beets, or sweet & tart apples, there’s a sense of authenticity and pride that comes with keeping it close to home.”
And Chef Dale used these ingredients to inspire the recipe. This season’s spring salad features local red beets, pickled red onions, and apples served with a local chèvre drizzle and a local blueberry vinaigrette.
“Every Chef wants to work with the best possible ingredients,” says Chef Charlie. “Taking on an initiative like this helps create a path forward for more locally sourced goods in our dining spaces while letting us work with the best ingredients we can buy. Introducing this salad has already led to the utilization of local mushrooms and tofu at Red Lantern. Small changes lead to big impact, and we only get there by setting and reaching tangible goals – like this simple seasonal salad.”
Visit Levering Kitchens to try the spring seasonal salad and stay tuned for the upcoming summer salad!