Duquesne University proudly partners with Parkhurst Dining.
At Parkhurst, we are passionate about providing authentic food and flavors that are handcrafted and personally designed by our chefs for our guests. Our recipes come to life every day in our kitchens using the best ingredients prepared in the freshest ways possible.
We believe in knowing your source and partnering with the finest, local, family-owned farms and producers of food in our communities, for fresh products right from the neighborhood.
Our focus is on craftsmanship, and we choose imperfection over standardization.
Our chefs take production into their own hands – chopping, dicing, peeling, and cooking from scratch with real ingredients. It’s at the core of who we are, and we embrace it.
Our teams follow these standards to assure the highest level of food quality and the most flavorful, nutritious options for our guests.
Culinary Gold Standards
Our Methods of Pure Craftsmanship or as we like to call them here at Duquesne, Duquesne Dining Points of Pride:
- We always serve fresh, cage-free shell eggs.
- Our pizza dough is freshly made from scratch.
- All entrée meats are roasted right in our kitchens.
- We only use USDA inspected all natural, fresh, never frozen, ground beef.
- We follow Monterey Bay Seafood Guidelines for sustainable seafood.
- We only use rBST-free fluid milk from small regional dairies that support local family farms.
- We only use real cheese.
- All of our chicken and fish are hand-breaded by our chefs.
- We use real, fresh from the farm, potatoes.
- We only use trans fat-free cooking oils.
- Our soups and sauces are made from scratch, using real and fresh ingredients to make stock.
- Our prepared deli salads, from coleslaw to quinoa, are made in our kitchens from scratch.
- All deli meats are sliced in our kitchens daily.