At Epicurean Group, Fresh. Honest. Local. is more than a tagline – it’s a philosophy that shapes every plate we serve. Rooted in the belief that food should nourish both people and the planet, this guiding principle reflects Epicurean Group’s long-time commitment to sustainability, transparency, and the community. Whether it’s sourcing peak-season produce from nearby farms, preparing meals with integrity, or supporting local food systems, we partner with clients to deliver dining experiences that are responsible and delicious. This three-part series explores how these words come to life at Epicurean Group – and why they make a meaningful difference. Let’s begin with fresh.

FRESH

When Epicurean Group says fresh, it means a lot more than not frozen. Fresh involves both where we source food and our commitment to continue sourcing from partnering small farms and specialty vendors. We proudly purchase produce from within a 150-mile radius of our kitchens whenever possible, building lasting partnerships with local family farms. These relationships enhance our ability to deliver top-quality service to clients while simultaneously supporting small businesses and strengthening the local food system.

Epicurean Group partners with local farms in Oregon, Sacramento, San Francisco Bay Area, Minnesota, Colorado

Fresh also means non-processed – or food made from scratch. A novel concept in food service – but not for Epicurean Group. Our chefs make their own stocks and salad dressings, fresh-roast turkey and beef for deli meats, grind grassfed beef daily for our famous hamburgers, and use real potatoes, never boxed, for our delicious mashed potatoes. We’re so committed to this promise we’ve put it in writing – a company pledge proudly displayed in every Epicurean Group kitchen across the country.

Fresh Drives Menu Innovation

Words only go so far however – look to our menus to manifest talk into action. Fresh matters to Epicurean Group because fresh means flavor. The shorter the distance from farm to folk – the better the taste. We hire chefs who understand the importance of seasonal cooking and who are inspired to incorporate these ideals into their work. The result has become a prized recipe box of curated dishes and cookbooks which highlight this decades-long commitment. We encourage you to browse through this treasure of good ideas for your own home or next celebration.

Fresh Saves Money
Fresh ingredients not only boost flavor and nutrition – they can also cut costs. Seasonal produce is usually less expensive when it’s abundant in markets. Epicurean Group chefs take advantage of this by designing flexible menus that adapt to what’s in season. Buying fresh can also mean less packaging, lower food waste, and reduced surplus. Another smart way to save: Use whole cuts of meat instead of pre-cut portions – a common but costly practice in food service.

Read how choosing fresh is helping us cut costs in the kitchen.

“Instead of paying premiums for pre-cut, factory-processed meat, Epicurean Group uses whole chickens and fish, dramatically increasing food budgets with cost-savings, while heightening flavor in a way only homemade can. Our in-house ground beef and handmade pork sausage delights in freshness while saving money too. Ten pounds of premade sausage can reach $50, but Epicurean Group kitchens make it fresh for approximately $1.18 a pound. Grinding grass-fed chuck in-house (and baking our own hamburger buns, another Epicurean Group specialty) means food programs can offer a highly popular perk – hamburgers – not usually offered on All- You-Can-Eat food programs due to high cost. Money saved goes back into your food program, compounding benefit to our clients.”

– excerpt from In House Butchery Program Enhances Quality and Saves Money

The Epicurean Group approach to fresh isn’t just a talking point.

It’s an action point which creates value for clients, guests and the environment.