(Beaver Dam) The ribbon was cut Tuesday on the newest Blue Zones Project-Approved restaurant in Dodge County. Benvenuto’s Italian Grill in Beaver Dam was singled out for a commitment to supporting the health and well-being of their customers. Blue Zones strives to make healthy choices easier through systemic changes to policy and environment. Benvenuto’s Vice President and Director of Operations Chad Webster called the restaurants involvement a no-brainer, saying they always strive to offer healthier choices to customers. The most obvious change is an expansion of their plant-based offerings, denoted on the menu by blue check marks. Two new entrée selections include Zucchini Spaghetti and the Butternut Curry Bowl. In addition, patrons have five healthy side options to choose from and the children’s menu now offers a Whole Wheat Pasta Marinara option. The restaurant also has locally grown fruits and vegetables on their seasonal menu. Salad dressings and condiments are served on the side when appropriate and guests have the option of splitting meals at no extra charge, a long-standing Blue Zones principle. A bicycle rack has also been added near the main entrance. More information is at dodgecounty.bluezonesproject.com.
Photo (Left to Right): Benvenuto’s Sous Chef Mike Burch; Kim Miller, President and CEO of Beaver Dam Community Hospital; Chad Webster, Benvenuto’s VP of Operations; Benvenuto’s Director of Culinary Chef Ty Arvold; Christa Elgersma, Benvenuto’s Assistant General Manager; Michelle Franke, Benvenuto’s General Manager; Tonya Clark, Benvenuto’s President; Keith Hill, Blue Zones Project Dodge County Organization Lead; Leslie Covell Hershberger, Blue Zones Project Community Program Manager; Benvenuto’s Head Chef Russell Vant Hoff.