Tuesday, March 31, 2009

The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Tuesday, March 31, 2009

Kosher Dining Hall menus will now be featured in both daily editions of The Scoop!

Here's The Scoop on Dinner...

Pearlstone Cafe
Oven Roasted Herbed Chicken
Red Bliss Potatoes
Steamed Cauliflower
Mushroom Barley Soup


Stimson Dining Hall
Kettles
Chicken Tortilla Soup

Global
Tempura Vegetable with Plum Sauce

Grill
Ham & Pepper Jack Cheese Melt with Tomato

Mainplate (vegetarian)
Portobello Pizza
Spaghetti Squash with Lemon Caper Sauce
Teriyaki Veg Satay with Asian Pesto

Comfort
Rustic Garden Vegetable Baked Cheese Shells

Pasta/Pizza
Whole Wheat Pasta Vegetable Toss
California Vegetable Pizza

Carvery
Oklahoma Spiced Roasted Turkey Breast


Kosher Dining Hall
Eggplant and Chickpea Stew
Classic Cheese Lasagna
Mushroom Tofu Burgers
Oven Baked Southwest Fries
Baked Cauliflower with Red Pepper Strips
Steamed Vegetable Medley
Garden Green Salad Bar with Avocado Salsa


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Spicy Basil Fried Rice with Thai Chiles and Tofu

Sandwiches
Sliced Roseda Top Round with Crunchy Cole Slaw and Swiss Cheese

Cucina Verde
Vegetarian Shepards Pie
Brown Sugar Roasted Spaghetti Squash
Sugar Snap Medley

Comfort
Plum and Apricot Roasted Chicken
Honey Roasted Sweet Potatoes
Sautéed Napa Cabbage

Toss-Up
Trio Berry and Granola Parfait


and now we Digest...

Heubeck Dining Hall wins again, this time because of the Trio Berry and Granola Parfait, Brown Sugar Roasted Spaghetti Squash, and Sliced Roseda Top Round with Crunchy Cole Slaw and Swiss Cheese.

Please leave some feedback about your dinner in a comment or using the Google Friend Connect bar at the bottom of the page.

The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Tuesday, March 31, 2009

Kosher Dining Hall menus will now be featured in both daily editions of The Scoop!

Here's The Scoop on Lunch...


Pearlstone Cafe
Baked Ziti
Steamed Broccoli Florets
Mushroom Barley Soup


Stimson Dining Hall
Kettles
Chicken Tortilla Soup

Global
"Tom Kha Gai" Spicy Chicken Soup with Coconut Milk
Jicama & Pineapple Salad

Grill
Philly Cheese Steak Sandwich with Melted Provolone & Onions

Mainplate (vegetarian)
Spinach & Feta Bread Pudding
African Yam Stew

Comfort
Spaghetti with Meatballs

Pasta/Pizza
Assorted Flatbread, Deep Dish, Whole Wheat, Regular Pizza


Kosher Dining Hall
Eggplant and Chickpea Stew
House Made Cold Cut Subs
Sauteed Tofu and Vegetables with Terikayi Sauce
Spring Squash Medley
Steamed Brown Rice
Garden Green Salad Bar with Avocado Salsa


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Vegan Cellaphane Noodle Toss with Asian Vegetables

Sandwiches
Ham, Pineapple and Monty-jack Press

Cucina Verde
Three Bean and Sweet Potato Hash
Squash Augratin
Steamed Green Beans

Comfort
Cashew and Herb Crusted Chicken with Pomagrante Buerr Blanc
Horseradish Mashed Potato
Wilted Greens with Lemon

Toss-Up
Fresh Mango Salsa with Housemade Tortilla Chips


and now we Digest...

Heubeck Dining Hall is the best choice because of the Fresh Mango Salsa with Housemade Tortilla Chips, Cashew and Herb Crusted Chicken with Pomagrante Buerr Blanc, and Three Bean and Sweet Potato Hash.

Please leave some feedback about your lunch in a comment or using the Google Friend Connect bar at the bottom of the page.

Monday, March 30, 2009

Help Real Food Challenge Win $10,000 on Ideablob.com!!!

By Maggie

I'm part of this amazing organization called Real Food Challenge and recently we embarked upon the adventure of winning $10,000 on a website. All we needed to do was get enough people to vote. Today is the day before the polls close and we're in second place. As you can imagine I'm going a little crazy.
If you're already ready to help out the Real Food Challenge you really should by going to the link below and voting. It takes less than a minute and the site doesn't spam.

http://ideablob.com/ideas/4603-The-Real-Food-Challenge


If you're not convinced yet, let's keep talking...

First thing to know is that I'm in California writing this for a blog based out of Maryland. This is the beauty of the Real Food Challenge. It's a nation wide network of students who care about changing the food system. Our goal? Shift dining dollars in universities across the country to the purchasing of Real Food.

If you don't already know, colleges spend about 4 billion dollars to feed all the hungry, studying, partying, students of the United States. Imagine if those dollars went towards food that represents our values. You know, food that is grown in a way that doesn't destroy the soil, air, and water. Food that doesn't depend on animal cruelty. Food that is planted, harvested, processed, and distributed by people who get paid decent wages and have safe working conditions. Food that we call real. Environmentally sound, community based, humane, and fair. Oh yeah, and you think this would be obvious but apparently some dining services haven't quite got the drift yet; we want food that's healthy.

The interests that be maintain the current food system by mining our natural resources, exploiting farmers and farm laborers, and uprooting communities. And these interests are nationally and globally networked. They're talking to each other. They're making deals and trucking food across the country.
The Real Food Challenge was born out of the idea that we need to start talking too. And talk we do. Hundreds of schools are plugged in to the Challenge and it only officially started last year. Students, however, have been working on their campuses for decades, demanding their dining halls feed them food that's healthy for their bodies and their world. Now these students are finally coming together through the Real Food Challenge and sharing their challenges, their successes, their best practices. All this talking has created real action with students putting more pressure on their eateries, starting up student farms, creating new curriculum in their schools, and even taking on dining internships and ordering the food they believe in.

So can you vote to get us some money? Like I said it's simple and easy and the money will go towards training more students to do more work and bring more people together and ... basically an explosion of goodness will happen.

http://ideablob.com/ideas/4603-The-Real-Food-Challenge

For more info and to join the Real Food Challenge check out realfoodchallenge.org

Be well, eat well, and have fun!

The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Monday, March 30, 2009

Kosher Dining Hall menus will now be featured in both daily editions of The Scoop!

Here's The Scoop on Dinner...

Pearlstone Cafe
Grilled Turkey Pastrami and Swiss Sandwich with Roasted Red Pepper Mayonnaise
French Fries
French Lentil and Andouille Sausage Soup


Stimson Dining Hall
Kettles
Stilton & Potato Soup

Global
Stewed Thai Chicken Wings with Jade Rice Medley
Mushroom Tabouleh

Grill
Falafel Vegetable Stacks

Mainplate (vegetarian)
Mushroom & Spinach Frittata
Butternut Squash, Apple, Casserole
Ratatouille Stuffed Tomato

Comfort
Brown Stewed Chicken with Red Beans & Rice

Pasta/Pizza
Ravioli Romesco
Tomato & Fresh Mozzarella Pizza

Carvery
Texas Smoke House BBq Chicken


Kosher Dining Hall
Very Vegetable Soup
BBQ Chicken Wings
French Fries
Sesame String Beans
Steamed Cauliflower
Pesto Pasta Vegetable Toss
Garden Green Salad Bar with Fresh Peppered Pear Salad


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Red Curry Chicken And Eggplant Stew with Jasmine Rice

Sandwiches
Turkey Pastrami Press with Carmalized Onions and Tiger Sauce

Cucina Verde
Tortellini and Asparagus in a Red Pepper garlic Crème Sauce
Pan Seared Yellow Squash
Saute of Artichoke Hearts

Comfort
Stuffed Chicken Roulade with Cherry Glen Goat Cheese and Peppers
Herb Roasted Yukon Golds
Red Chard Toss

Toss-Up
Green Bean Salad with Fresh Herbs and Roasted Shallots with Red Wine Vinaigrette


and now we Digest...

I'm thrilled to finally be able to offer a Kosher Dining Hall menu. I feel as though The Scoop is finally complete! The KDH (as many Goucher student's call it) requires a special kosher meal plan, though all students are given the option of swiping one Kosher meal per week. Many non-kosher meal plan students tend to save this swipe for Shabbat so they can eat with their friends in the KDH. This upcoming dinner menu looks pretty good. I don't want to be as critical as I am with the other dining halls because I probably only eat in the KDH two or three times a semester. Hopefully I'll be able to find a KDH correspondent to review the food/dining experience. If you are reading this and think you might like to take on that role join the facebook group and send me a private message.

Please leave some feedback about your dinner in a comment or using the Google Friend Connect bar at the bottom of the page.

The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Monday, March 30, 2009

Kosher Dining Hall menus will now be featured in both daily editions of The Scoop!

Here's The Scoop on Lunch...


Pearlstone Cafe
Tri-Colored Cheese Tortellini with Spicy Marinara Sauce
Steamed Green Beans
French Lentil and Andouille Sausage Soup


Stimson Dining Hall
Kettles
Stilton & Potato Soup

Global
Pineapple & Tempeh Vegetable Curry
Asian Tofu Salad

Grill
Roseda Beef Sloppy Joes on Kaiser Roll

Mainplate (vegetarian)
7 Layer Mexican Dip
Red Bean Cakes with Coconut Sauce

Comfort
Chipotle Chicken with Chili Mac

Pasta/Pizza
Assorted Flatbread, Deep Dish, Whole Wheat, Regular Pizza


Kosher Dining Hall
Very Vegetable Soup
Assorted House Made Pizzas
Tempeh Cutlets with Sauteed Onions and Mushrooms
Chickpeas on Spinach
Pesto Pasta with Assorted Roasted Vegetables
Steamed Broccoli and Carrots
Caesar Salad


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Sweet And Sour Chicken or Tofu with Spicy Brown Rice and Stir Fried Vegetable

Sandwiches
Cranberry-Almond Chicken Salad

Cucina Verde
Whole Wheat Penne Bake with Vegetable Carbonara
Peppery Turnip Fries
Curried Carrots

Comfort
Turkey and Vegetable Tetrazzini
Garden Risotto
Sweet And Sour Cabbage

Toss-Up
Trio Potato Salad with Rosemary


and now we Digest...

I'm thrilled to finally be able to offer a Kosher Dining Hall menu. I feel as though The Scoop is finally complete! The KDH (as many Goucher student's call it) requires a special kosher meal plan, though all students are given the option of swiping one Kosher meal per week. Many non-kosher meal plan students tend to save this swipe for Shabbat so they can eat with their friends in the KDH. This upcoming lunch menu looks pretty good. I don't want to be as critical as I am with the other dining halls because I probably only eat in the KDH two or three times a semester. Hopefully I'll be able to find a KDH correspondent to review the food/dining experience. If you are reading this and think you might like to take on that role join the facebook group and send me a private message.

Please leave some feedback about your lunch in a comment or using the Google Friend Connect bar at the bottom of the page.

Saturday, March 28, 2009

Pastry Chef Ben Roche Discusses Molecular Gastronomy and Chicago's Moto Restaurant at Taste3 Conference - May 22, 2007

(back to "Molecular Gastronomy" blog post)


May 22, 2007

Moto Restaurant's 21-year-old Pastry Chef Ben Roche demonstrates the unique dining experience at Moto with his version of Carrot Cake, Nachos, and Wine and Food Pairing.

I thought it might be nice to get our minds out of the dining halls for a little while with something very different. Josh Hirsh, our culinary arts expert, sent me a link to this clip about a month ago. He wrote a research paper called "An Exploratory Study of the Existence of Molecular Gastronomy Restaurants in the Washington, D.C. Area" which he has agreed to share with the Dining Hall Digest community in the near future.

Back to Molecular Gastronomy blog post.

Please share your thoughts about the video!

Friday, March 27, 2009

Dining Hall Digest Team Photo from March 8, 2009

Here's a Dining Hall Digest team photo taken prior to the completion of How to Dice a Mango. From left to right we have Melissa, Josh, Michael (that's me!), Alex, and Beth.

Feel left out? Wanna join the digestion? Check out Dining Hall Digest's Facebook group!!!

The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Friday, March 27, 2009

Here's The Scoop on Dinner...

Pearlstone Cafe
Oven Baked Cod with Garlic and Lemon
Basmati Rice
Carrots
Corn and Red Pepper Soup


Stimson Dining Hall
Kettles
Ham & Lima Soup with Cornbread

Global
Hawker Style Chicken with Fresh Steamed Brown Rice
Assorted Dips & Sauces

Grill
Powerhouse Vegetable & Feta Tortilla Wrap with Avocado Spread

Mainplate (vegetarian)
Candied Yams with Marshmallow & Pecans
Mushroom Quiche
Zucchini Fritters

Comfort
Cajun Catfish with Chorizo & Shrimp Sauce with Creole Rice

Pasta/Pizza
Whole Wheat Penne with Tomato Alfredo Sauce
Spinach & Feta Pizza

Carvery
Sante Fe Rotisserie Chicken


(((((No Menus Available for The Van & Kosher Dining Hall)))))


and now we Digest...

I won't be here for dinner and I'm very happy about it!

Please leave some feedback about your dinner in a comment or using the Google Friend Connect bar at the bottom of the page.

The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Friday, March 27, 2009

Here's The Scoop on Lunch...

Pearlstone Cafe
Sesame Chicken
Brown Rice
Spicy Broccoli
Corn and Red Pepper Soup


Stimson Dining Hall
Kettles
Thai-Spiced Sweet Potato Soup With Gingered Bok Choy

Global
Chef Scheib Curried Chicken with Basmati Rice
Cilantro,Orange,Jicama & Red Onion Salad

Grill
Cuban Style Sandwich with Ham, Pickle, Turkey, Jack Cheese, Spicy Mustard Sauce

Mainplate (vegetarian)
Harvest Vegetable Baked Ziti
Corn Pudding

Comfort
Southern Fried Chicken with Peppered Mashed Potato

Pasta/Pizza
Wild Mushroom Ragout Pasta Toss
White Pizza


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Yakatori Seitan or Chicken with Vegetable Fried Rice

Sandwiches
Caprese Sandwich with Basil And Balsamic Drizzle

Cucina Verde
Flat Bread Pizza Margarita
Creamy Herb Polenta
Zucchini and Pepper Toss

Comfort
Braised Bratwurst and Cabbage
Buttered Brussels Sprouts
Honey Roasted Butternut Squash

Toss-Up
Classic Caesar Salad with Springfield Farm's Romaine and House-made Croutons


(((((No Menus Available for The Van & Kosher Dining Hall)))))


and now we Digest...

I'm going to be in a bit of a rush tomorrow so, as much as I hate doing so, I think I'll have to grab food to go from Pearlstone Cafe. Is anyone else a little terrified by their "spicy broccoli"?

Please leave some feedback about your lunch in a comment or using the Google Friend Connect bar at the bottom of the page.

Thursday, March 26, 2009

Emily Bennett's Profile of the Campus Dining Services at St. Ambrose University in Davenport, Iowa

Hello, my name is Emily! I am finishing my last year as a Biology major at St. Ambrose University, a small Catholic university in Davenport, Iowa. Other than a semester spent at the University of the Sunshine Coast in Australia, I have lived on campus for all four years, and at St. Ambrose, on campus students are required to have a meal plan.

When I got to Ambrose, I was actually pretty pleased with the Cafeteria. It is located in Cosgrove Hall, the freshman dorm, and was only 22 stairs away! The hours were a little annoying: I tended to have classes straight over lunch on Mondays, Wednesdays, and Fridays and dinner is over at 6:30, except on Fridays, when they close half an hour earlier. However, it was a huge improvement over the high school cafeteria, and offered choices of Italian- and Asian-influenced cuisine (amongst other things) every day, so I found it pleasing. Possibly its best feature, of course, is the soft-serve ice cream machine, which can be used to fill a large coffee mug for future enjoyment… but at least at first I liked the entire place.

Sometime the next year, however, I made a discovery. The Monte Cristo sandwich and stir fried beef which made up my eclectic dinner tasted just like each other. What’s more, they tasted just like the chicken noodle soup I had for lunch, and the spaghetti alfredo I had the previous day. Sure, tequila shrimp was still excellent, but it is spicy-hot shrimp and rice with bacon, and one simply cannot go wrong with shrimp, bacon, and rice. The problem is whatever oil they use to keep things from sticking to every cooking surface. Honestly, they might be better off letting things stick. It would change up the flavor base.

There are other things that the Cafeteria does quite well. Bananas foster (bananas in syrup over vanilla ice cream) is a clear favorite despite the problems they have keeping the 5 gallon buckets of ice cream from melting. Hamburgers are a safe choice, and the salad bar, nacho bar, and cold-cuts bar allow for nearly infinite variations. Chicken nuggets are a perennial favorite, and although I personally never eat them, they please me because on chicken nugget day, the line forms in that area and I never have to wait for anything else. Made-to-order omelets and wraps are usually delicious but made-to-order stir-fry or pasta contains almost as much grease as actual food. Either way, anything made-to-order requires a long wait.

Possibly the single best cafeteria meal is the Midnight Breakfast. This is a finals week activity each semester, and is usually themed and involves door prizes and a raffle. Professors are solicited as “lunch ladies” and breakfast is served starting at 10 p.m. The line by this point is usually quite ridiculous, winding around the elevator, down the stairs (the main doors are locked at 7 p.m.), around the student commons, and when temperatures are not too cold, outside and through the courtyard. The meal is an excellent social free-for-all, all-you-can-eat of all the traditional American breakfast foods, including (but not limited too): donuts, omelets, hash-browns, waffles, grapefruit, cereal, coffee, hot cocoa, oranges, biscuits and gravy, and ice-cream.

I now live in “preferred housing,” which means that I have my own kitchen in addition to my meal plan. I sometimes grab cafeteria food before work or after my Cell Bio lab (if they ever say anything about an E. coli outbreak at our cafeteria, I swear it wasn’t me…), but mostly I cook for myself. It may not be as easy as running over to the cafeteria, but it has its advantages: I can cook what I like, I can eat in the middle of the night if I want, I always know exactly what went into it, and if it’s raining, I never get wet on my way to my meal.

For more information about the campus dining services at St. Ambrose University check out this link:
http://web.sau.edu/foodservice/

The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Thursday, March 26, 2009

Here's The Scoop on Dinner...

Pearlstone Cafe
Broiled Salisbury Steak
Mashed Potatoes
Steamed Cauliflower
Sweet Pea Soup


Stimson Dining Hall
Kettles
Vegetable Split Pea Soup

Global
Sundae Bar Station with Assorted Toppings

Grill
Roasted Beef & Turkey Club Sandwich

Mainplate (vegetarian)
Oven Baked Tomato Mozzarella
Cajun Vegetable Rigatoni Pasta Bake
Veg & Triple Cheese Burrito's

Comfort
Turkey & Dumplings with Hearty Vegetables

Pasta/Pizza
Beef Bolognese Penne Pasta
BBQ Chicken Pizza

Carvery
Rotisserie Spiced Roasted Chicken


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Wok Stirred Chicken Or Tofu In a Sweet Soy Bean Sauce with Vegetable Basmati Rice

Sandwiches
Buffalo Style Chicken Panini with Blue Cheese Spread

Cucina Verde
Cauliflower Pakora
Wild Mushroom and Asiago Polenta
Cumin Roasted Beets

Seafood Fusion
Local Chesapeake Oyster Stew with Pernot
Sea Salt Crusted Purple Potatoes
Braised Fennel with Mustard Seed

Toss-Up
Florida Orange and Quinoa Salad


(((((No Menus Available for The Van & Kosher Dining Hall)))))


and now we Digest...

Heubeck dining hall has an interesting sandwich but Stimson dining hall wins hands down because of the sundae bar station.

Please leave some feedback about your dinner in a comment or using the Google Friend Connect bar at the bottom of the page.

The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Thursday, March 26, 2009

Here's The Scoop on Lunch...

Pearlstone Cafe
Blue Plate Special” Open Faced Turkey Sandwich”
Steamed Rice
Green Beans
Sweet Pea Soup


Stimson Dining Hall
Kettles
Vegetable Split Pea Soup

Global
Ma Pao Tofu with Seasoned Basmati Rice
Grilled Pineapple & Cilantro Salad

Grill
Crispy Buffalo Chicken & Blue Cheese Wrap

Mainplate (vegetarian)
Cheese Stuffed Shells with Spinach Alfredo
Baked Sweet Potato

Comfort
Southern Style Chicken & Dumplings

Pasta/Pizza
Southwestern Chicken & Tomato Pasta Toss
3 Pepper Pizza


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Thai Style Tempeh Cakes with Spicy Black Bean Sauce

Sandwiches
House Roasted Roseda Beef Panini with Blue Cheese Spread and Banana Peppers

Cucina Verde
Seitan and Tabouleh Stuffed Peppers
Fennel Crusted Tomatoes
Pesto Roasted Potatoes

Comfort
Sweet & Sour Turkey Meatballs
Steamed White Rice
Orange Glazed Carrots

Toss-Up
Oven Roasted Vegetable Salad


(((((No Menus Available for The Van & Kosher Dining Hall)))))


and now we Digest...

I won't be on campus for lunch but if I had to pick a place to eat I would choose Pearlstone Cafe for its open faced turkey sandwich.

Please leave some feedback about your lunch in a comment or using the Google Friend Connect bar at the bottom of the page.

Wednesday, March 25, 2009

Goucher!! Relieve Some Stress in Stimson Every Wednesday With Refreshing Aqua Fresca Bar, Tapas-style Treats, Relaxing Music - Starting March 25, 2009


I saw this poster in Van Meter (a classroom/faculty office building on Goucher's Campus) on my way back from taking a Journalism midterm. What a great idea! I'll have to try to stop by today to see what it's like. The poster fails to mention where in Stimson it is located but my guess is that it's in the dining hall.

Please leave a comment about your experience at this event if you have time to check it out.

The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Wednesday, March 25, 2009

Here's The Scoop on Dinner...

Pearlstone Cafe
Roasted Lemon Rosemary Chicken
South Beach Mashed Potatoes
Broiled Tomatoes
Vegetable Lentil Soup with Bacon


Stimson Dining Hall
Kettles
Hearty Vegetable Tomato Soup

Global
Taco Salad Station with Assorted Toppings

Grill
Fried Oyster Po' Boy Sandwich with Slaw & Remoulade Sauce

Mainplate (vegetarian)
Breaded Mushroom Scampi
Savory Vegetable Bread Pudding
Spinach & Ricotta Pasta Roll

Comfort
Southern Fried Drumb Sticks

Pasta/Pizza
Beef Bolognese Penne Pasta
BBQ Chicken Pizza

Carvery
Rotisserie Spiced Roasted Chicken


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Stir Fried Tofu and Vegetables in a Coconut-Lime Sauce served atop Jasmine Rice

Sandwiches
Fire Roasted Vegetable Panini with Garlic Hummus and Spring Mix

Cucina Verde
Potato Knish with Dijon Crème Sauce
Vegetable Cous Cous
Green Bean Saute with Peppers

Seafood Fusion
Cast Iron Seared Local Rockfish with Fennel Tomato Sauce
Balsamic Mashed Sweet Potatoes
Sesame Asparagus

Toss-Up
Organic Spring Mix Salad with Tomato and Gorgonzola


(((((No Menus Available for The Van & Kosher Dining Hall)))))


and now we Digest...

Stimson dining hall has a taco salad station tonight. It's hard to beat taco salad. I get one for dinner tonight.

Heubeck dining hall is going to be extremely hit-ro-miss tonight because they are taking on some unusual challenges like potato knishes and a Fire Roasted Vegetable Panini with Garlic Hummus and Spring Mix.

Allow me to leave you with one final piece of advice:
NEVER EAT THE HUMMUS AT GOUCHER COLLEGE!!!!!!!!!!!!!
It is dry, chunky, overpriced (when purchased in Pearlstone Cafe) and it tastes bad!


Avoid it at all costs because it leaves a bad taste in your mouth that lingers for hours, even days!

Please leave some feedback about your dinner in a comment or using the Google Friend Connect bar at the bottom of the page.

The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Wednesday, March 25, 2009

Here's The Scoop on Lunch...

Pearlstone Cafe
Baked Chicken Dijon over Bowtie Pasta
Fresh steamed Green Beans
Vegetable Lentil Soup with Bacon


Stimson Dining Hall
Kettles
Hearty Vegetable Tomato Soup

Global
Curried Beef & Broccoli with Steamed Brown Rice
Pasta Tortellini Salad

Grill
3 Cheese Grilled Panini Sandwich with Tomato & Basil

Mainplate (vegetarian)
Country Vegetable & Gnocchi Stew
Seitan & Vegetable Udon Stir Fry with Teriyaki Sauce

Comfort
Low Country Fried Pork Chops with Onion Gravy & Buttered Biscuits

Pasta/Pizza
Ziti with Pan Fried Ham & Peas
Mushroom Lovers Pizza


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Hoisin Chicken With Red Bean Dumpling and Jasmine Rice

Sandwiches
Tuna Cobb Salad

Cucina Verde
Spring Berry and Local Apple Bread Pudding
Garlic Rapini
Pan tossed Swiss Chard

Comfort
Cherry Cola Braised Pork Shoulder
Peppery Mashed Potatoes
Steamed Broccoli

Toss-Up
Organic Spring Mix Salad with Tomato and Gorgonzola


(((((No Menus Available for The Van & Kosher Dining Hall)))))


and now we Digest...

I think the two most interesting menu items are Heubeck dining hall's Spring Berry and Local Apple Bread Pudding and Cherry Cola Braised Pork Shoulder. You know I'll be staying far away from the pizza in Stimson dining hall because I despise mushrooms!

Please leave some feedback about your lunch in a comment or using the Google Friend Connect bar at the bottom of the page.

Tuesday, March 24, 2009

Bon Appetit in the News: "A Closer Look at Goucher's Farm to Fork Program" & List of Local Food Suppliers from Article

Read the full article by Liz Stambaugh here:
http://www.examiner.com/x-3751-Baltimore-Sustainable-Food-Examiner~y2009m3d16-A-Closer-Look-at-Gouchers-Farm-to-College-Program


List of local food suppliers from article:


Albert’s Organics
in Bridgetport, New Jersey provides organic produce, soy products, yogurt, antibiotic- and hormone-free beef, and tofu.
Chesapeake Field Farmers in Chestertown, Maryland provides organic snacks, flour, and breads.
Firefly Farms located in Bittinger, Maryland supplies their need of goat cheese.
Harrisburg Dairies up in Harrisburg, Pennsylvania has a collection of independent dairy farms and a supplier of milk that is not treated with recombinant bovine somatatropin (rBST)
Licking Creek Bend Farm in Needmore, Pennsylvania offers a selection of organic fruits and vegetables, such as apples, pumpkins, squash, and herbs
New Morning Farm in Hustontown, Pennsylvania offers transitional, or not quite organic, fruits
One Straw Farm in White Hall, MD (who are my neighbors) has one of the largest selections of organic produce, vegetables, and tomato products in Maryland. One Straw Farm also recycles cooking grease to make bio-diesel.
Pura Vida Coffee in Seattle, Washington offers shade-grown, fair-trade, and organic coffee
Roseda Beef located in Monkton, Maryland supplies Black Angus beef and burgers that are all-natural and hormone free.
Shlomo's Meat Market in Pikesville, Maryland is the supplier of their certified kosher and local meat and poultry
Springfield Farms right in Sparks, Maryland supplies organic turkeys, other poultry, and game. They also are the distributor of locally produced ice cream and dairy products.
Tuscarora Organic Growers up in Hustontown, Pennsylvania are distributors and growers of organic produce, fruit, flowers, and herbs for more than two dozen local farms
Trickling Springs Creamery of Chambersburg, Pennsylvania supply all-natural dairy products.
Two Oceans Seafood located in Stevenson, Maryland are Bon Appetit's source of sustainable seafood.
United Natural Foods based in Keene, New Hampshire are one of the used distributors of organic and natural foods
Uptown Bakers right in Hyattsville, Maryland offer artisan breads and pastries.

The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Tuesday, March 24, 2009

Here's The Scoop on Dinner...

Pearlstone Cafe
Baked BBQ Wings
Sautéed Spinach
Sweet Potatoes
Texas Chili


Stimson Dining Hall
Kettles
Grilled Chicken & Andouille Sausage Gumbo

Global
Tempura Mushrooms with Sweet Chili Sauce
Cous Cous Vegetable Salad

Grill
Proscuitto, Fontina & Tomato on Foccacia Panini

Mainplate (vegetarian)
Chili Cheese Fries
Oven Baked Potato Bar with Assorted Toppings
Fried Green Tomato

Comfort
Creamy Grits with Jumbo Shrimp & Andouille Sausage

Pasta/Pizza
Ravioli Pomodora Sauce
Garden Vegetable Pizza

Carvery
Honey Mustard Glazed Pork Loin


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Vegetable Dumplings with Assorted Dippers

Sandwiches
Turkey Bacon B.L.T with AVACODO

Cucina Verde
3 Cheese Ravioli with a Mushroom pesto Sauce
Vegetable Ratatouille
Dilled Roasted Potatoes

Seafood Fusion
Local Clams Steamed in Garlic Herb Mustard Sauce
Maryland Steak Fries
Braised fennel with Flax Seed

Toss-Up
Greek Spinach Salad


(((((No Menus Available for The Van & Kosher Dining Hall)))))


and now we Digest...

Heubeck dining hall is the place to eat if you are a fan of clams. This is not something any of the Goucher dining halls serves often and should not be missed. I am not a fan of seafood but I do want to try the vegetable dumplings.

Please leave some feedback about your dinner in a comment or using the Google Friend Connect bar at the bottom of the page.

The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Tuesday, March 24, 2009

Here's The Scoop on Lunch...

Pearlstone Cafe
Cajun Beef Burgers with Caramelized Onions
Roasted Potatoes
Steamed Broccoli
Texas Chili


Stimson Dining Hall
Kettles
Grilled Chicken & Andouille Sausage Gumbo

Global
Crispy Pork & Pepper Stir Fry with Rice Noodle
Sesame Snow Pea Salad

Grill
Roasted Turkey B.L.T. Wrap with Homemade Ranch Dressing

Mainplate (vegetarian)
Savory Stewed Red Beans & Rice
Crispy Fried Plantains

Comfort
Blackened Chicken with Carolina Red Rice

Pasta/Pizza
Whole Wheat Pasta Vegetable Toss with Pine Nut Pesto Sauce
Cajun Chicken Pizza


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Thai Style Steamed Mussels with Rice Noodle

Sandwiches
Turkey and Swiss Panini with Apricot Chutney

Cucina Verde
Vegetable Wellingtons with Cherry Glen Goat Cheese
Herbed Basmati Rice
Oven Roasted Mushrooms

Comfort
5 Spice Rubbed Chicken Wings with Yuzu Plum Sauce
Lemon Pepper Roasted Potatoes
Seared Bok Choy Blend

Toss-Up
Cucumber and Watercress Salad with Red Pepper Dressing


(((((No Menus Available for The Van & Kosher Dining Hall)))))


and now we Digest...

I'm not eating on campus tomorrow but if I were Pearlstone Cafe would probably be my choice. The other menus do not appeal to me very much.

Please leave some feedback about your lunch in a comment or using the Google Friend Connect bar at the bottom of the page.

Saturday, March 14, 2009

How to Dice A Mango: Detailed Instructions by Dining Hall Digest's Culinary Expert Josh Hirsh

Dining Hall Digest's culinary expert Josh Hirsh provides detailed instructions for dicing mangoes. Accompanying photographs by Alexandra Cozell.

Items Needed:
- Cutting board
- Large chef’s knife
- Small pairing knife
- Container for storage


1. Cut off the top and bottom of the mango about three-quarters of an inch from the end.

You should be able to see a white line, known as the the seed or pit, on one or both ends of the mango. Set the line going North-to-South on your cutting board.

2. Following the natural shape of the mango. Cut just outside the pit and remove the two large pieces on either side. These are called the “cheeks.”

Using that white line as an indicator, start cutting down the mango almost vertically. If you feel resistance move your knife the tiniest bit towards the skin and continue cutting. You get the best results if you follow the natural shape of the mango, cutting outwards towards the middle and back inwards towards the bottom.

3. Again, using the seed as a guide, cut both sides off the mango. These new pieces are called parentheses.

This is the same procedure as the cheeks, only easier. You should be able to see the seed itself sitting in the fruit. Again, if you feel resistance you’re cutting into the seed. Move the knife a tiny bit towards the skin and follow the curve of the fruit.

4. Take one of the cheeks in your hand and using a pairing knife, make a crosshatch or checkerboard pattern in the fruit without cutting through the skin. Repeat with the other cheek.

Take the fruit and set it in your palm. Because the skin of the fruit is directly against your palm you should be able to feel when the knife is touching the skin. Very carefully make diagonal cuts in one direction in the size of the desired finished product, then turn the fruit 90 degrees and repeat. Make sure you’re cutting as far down towards the skin as possible without cutting through.

5. Take the cheeks and invert them, pushing the skin up and out from underneath to expose the squares. Carefully remove the squares by cutting them off with your pairing knife with while holding the fruit in your hand. You can also remove the fruit by laying the cheek flat on the cutting board and sliding the chef's knife between fruit and skin.

If you’re comfortable cutting off the pieces while the fruit is in your hand simply take your pairing knife and move the pieces into the knife (not the other way around!), letting them fall onto the cutting board or into a container. A slightly safer and more effective method is to take the cheek and lay it flat on a cutting board. Place a large chef’s knife flat on the board and lay the blade edge just on top of the mango skin. Using long, smooth cutting motions and keeping the blade as flat as possible, slide the knife back-and-forth, separating fruit from skin. It’s critical to keep the knife flat and as close to the skin of the fruit for this to work. This method usually yields more fruit.

6. Take the parentheses and lay them skin side down. Remove the fruit from them by keeping the pairing knife flat and using a long, smooth, sideways motion. Cut these pieces to match the rest of the fruit.

This is very similar to the second method used for removing the fruit from the cheeks, only easier. Simply find the edge of the fruit and place your pairing knife flat against the board. Being VERY careful of where your fingers are, and keeping the blade flat, simply slide the knife sideways using smooth front-and-back motions. Again, the idea is to keep the blade as close to the skin of the fruit as possible. Once both sides have the fruit removed, simply cut them into pieces that are the same size as the squares you got from the cheeks.

7. Serve immediately or cover and refrigerate.

Test your new skills:

Left to right: Josh Hirsh (contributing author/culinary expert), Michael Karelis (creator/editor), Alexandra Cozell (public relations/advertising)

Thursday, March 12, 2009

Changes in Dining Hall & Bookstore Hours for Goucher College Spring Break 2009


Pearlstone Cafe

· CLOSES @ 7:00 p.m. on Friday, March 13, 2009.
· Closed March 14-15, 2009.
· Open 9:00 a.m. – 1:00 p.m., March 16-20, 2009.
· Closed March 21-22, 2009.
· REOPENS for normal operating hours on Monday March 23, 2009.

Stimson Dining Hall
· CLOSES @ 7:00 p.m. on Friday, March 13, 2009.
· Closed March 14-21, 2009.
· REOPENS for normal operating hours on Sunday March 22, 2009.

Kosher Dining Hall
· CLOSES @ 2:00 p.m. on Friday, March 13, 2009.
· Closed March 14-21, 2009.
· REOPENS for normal operating hours on Sunday, March 22, 2009.

Heubeck Dining Hall
· CLOSES @ 2:00 p.m. on Friday, March 13, 2009.
· Closed March 14-21, 2009.
· REOPENS for normal operating hours on Sunday, March 22, 2009.

The Van
· CLOSED on Friday, March 13, 2009.
· Closed March 14-22, 2009.
· REOPENS for normal operating hours on Monday, March 23, 2009.

Bookstore
· CLOSES @ 5:00 p.m. on Friday, March 13, 2009.
· Closed March 14-15, 2009.
· Open 9:00 a.m. – 4:00 p.m., March 16-20, 2009.
· Closed March 21-22, 2009.
· REOPENS for normal operating hours on Monday, March 23, 2009.

The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Thursday, March 12, 2009

Here's The Scoop on Dinner...

Pearlstone Cafe
Chicken Pasta with Alfredo sauce
Steamed Broccoli and Peppers
Mushroom Soup


Stimson Dining Hall
Kettles
Fennel, Tomato & White Bean Soup

Global
Omelet Station with Assorted Toppings

Grill
Buffalo Chicken Wraps with Bleu Cheese, Cheddar, & Lettuce

Mainplate (vegetarian)
Citrus Glazed Root Vegetable
Tempura Vegetables with Chili Dip
Nacho Cheese Tortilla Chips

Comfort
Sweet & Sour Chicken Wings

Pasta/Pizza
Tortellini with Sausage & Peppers Marinara
Whole Wheat Pizza with Vegetable Antipasta

Carvery
Grilled Steak Night with Choice of BBQ Onions or Marsala Mushrooms


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Sweet Curry Beef with Mirin Rice and Pan Tossed Veggies

Sandwiches
Californis Club Panini With Turkey Bacon

Cucina Verde
Manicotti Alfredo
Smoked Paprika Braised Field Greens
Sweet Roasted Butternut Squash

Comfort
Conch Fritters with Garlic Aioli Dipper
Garden Rice
Mashed Carrot and Turnips

Toss-Up
Vegan Red Lentil and Berry Salad with Mirin Dressing


(((((No Menus Available for The Van & Kosher Dining Hall)))))


and now we Digest...

It is pretty odd for Stimson dining hall to have an omelet station during the week. I think the line won't be as bad as it gets on the weekends because other dining halls will be open. I'm more interested in Heubeck dining hall's Sweet Curry Beef with Mirin Rice and Pan Tossed Veggies. Sounds like a hit or miss, hopefully a hit. I'll probably be eating dinner in Heubeck tonight.

Please leave some feedback about your dinner in a comment or using the Google Friend Connect bar at the bottom of the page.

The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Thursday, March 12, 2009

Here's The Scoop on Lunch...

Pearlstone Cafe
Andouille Sausage with Red Beans and Rice
Mushroom Soup


Stimson Dining Hall
Kettles
Fennel, Tomato & White Bean Soup

Global
Thai Spicy Chicken with Water Chestnuts
Carrot & Raisin Salae

Grill
Traditional Italian Grinder Sandwich with Assorted Cold Cuts

Mainplate (vegetarian)
Stuffed Red Bell Peppers with Seitan Rice Medley
Spinach & Feta Strudel

Comfort
Swedish Meatballs with Steamed White Rice

Pasta/Pizza
Assorted Deep Dish, Flatbread Crust, Whole Wheat & Regular Pizza


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Panang Tossed Fish or Tofu with Crispy Noodle Stir Fry

Sandwiches
Three Cheese Press with Carmalized Onion

Cucina Verde
Sweet and Sour Vegetable Stirfry with Cashews
Coconut Stewed Potatoes
Gingered Baby Carrots

Comfort
Lamb and Vegetable Curry
Cilantro Basmati Rice
Steamed Cauliflower

Toss-Up
Lima Bean and Strawberry Salad with Sweet Balsamic Glaze


(((((No Menus Available for The Van & Kosher Dining Hall)))))


and now we Digest...

If I did not have my internship all day today I would definitely go to Heubeck dining hall and have the Sweet and Sour Vegetable Stirfry with Cashews. This is a dish Heubeck always does well and is not to be missed! I would also try their Lima Bean and Strawberry Salad with Sweet Balsamic Glaze because it sounds like a very interesting salad combination.

Please leave some feedback about your lunch in a comment or using the Google Friend Connect bar at the bottom of the page.

Tuesday, March 10, 2009

The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Wednesday, March 11, 2009

Here's The Scoop on Dinner...

Pearlstone Cafe
BBQ Chicken Wings
Roasted Squash
Roasted Tomato Soup


Stimson Dining Hall
Kettles
Cinnamon Spiced Butternut Squash Soup

Global
Korean BBQ Chicken & Vegetable Udon
Wild Rice & Dried Fruit Salad

Grill
Jamaican Beef Patties with Mango Chutney

Mainplate (vegetarian)
Portabello Pizza
Ravioli Puttanesca
Artichoke & Bourisin Dip with Assorted Breads & Crackers

Comfort
Oh My Gosh Chicken Fingers with Honey Mustard Dip

Pasta/Pizza
Ravioli with Basil Pesto Cream
Herb Marinated Vegetable Pizza

Carvery
Tandoori Roasted Chicken


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Teriyaki Tofu and Vegetable Toss with Edamame and Brown Rice

Sandwiches
Turkey Cubano Press with Dijon and Pickles

Cucina Verde
Brie en Croute with Local Apple Topping
Braised Broccoli Rabe
Oven Roasted Yukon Gold Potatoes

Comfort
Winter Porter Braised Bone-In Chicken
Oven Roasted Root Veggies
Balsamic Roasted Mushrooms

Toss-Up
Organic Spring Mix Salad with Local Apples and Walnuts


(((((No Menus Available for The Van & Kosher Dining Hall)))))


and now we Digest...

It looks like we have another strangely named dish, this time from Stimson dining hall. I would really like to know what's so "Oh My Gosh" about the Oh My Gosh Chicken Fingers with Honey Mustard Dip. I'm much more likely to grab a sandwich from Heubeck dining hall than experiment with oddly named fish dishes in Stimson.

Please leave some feedback about your dinner in a comment or using the Google Friend Connect bar at the bottom of the page.

The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Wednesday, March 11, 2009

Here's The Scoop on Lunch...

Pearlstone Cafe
Corned Beef and Cabbage
Steamed Vegetables
Roasted Tomato Soup


Stimson Dining Hall
Kettles
Cinnamon Spiced Butternut Squash Soup

Global
Taco Salads with Crispy Tortilla Bowl with Assorted Fillings
Assorted Toppings

Grill
Itailian Sausage & Pepper Sub Sandwich

Mainplate (vegetarian)
Pesto Pasta Bake
Brie & Apple Spanakoptia

Comfort
Baked Turkey Meatloaf with Onion Gravy

Pasta/Pizza
Assorted Deep Dish, Flatbread Crust, Whole Wheat & Regular Pizza


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Red Curry Pork with Tempura Green Tomatoes and Ginger Sauce

Sandwiches
Egg Salad with Water Cress

Cucina Verde
Butternut Squash "Mac & Cheese" with Toasted Sunflower Seeds
Roasted Lemon Celery Root
Steamed Broccoli

Comfort
Traditional Coq Au Vin
Rosemary Crusted Potatoes
Seared Green Beans with Roasted Pepper Compound Butter

Toss-Up
Beet , Fennel and Florida Orange Salad


(((((No Menus Available for The Van & Kosher Dining Hall)))))


and now we Digest...

I don't have much to say this time except that Heubeck dining hall's Butternut Squash "Mac & Cheese" with Toasted Sunflower Seeds sounds interesting.

Please leave some feedback about your lunch in a comment or using the Google Friend Connect bar at the bottom of the page.

Monday, March 9, 2009

The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Tuesday, March 10, 2009

The Scoop is now twice-daily. Lunch and dinner are two separate blog posts!
(Posts are written by Michael Karelis, Creator/Editor of Dining Hall Digest, unless otherwise specified.)

This 15th Edition of The Scoop is brought to you by:
To Grandma's House We Go - Fun, Environmentally Happy, Handmade Clothing and Crafts!
"Reduce your impact - Buy upcycled handmade! Sale! 50% - 80% off as listed!"

Here's The Scoop on Dinner...

Pearlstone Cafe
Meatloaf with Mashed Potatoes
Creamy Corn
Roasted Squash Soup


Stimson Dining Hall
Kettles
Golden Barley Vegetable Soup

Global
General Tsao's Chicken with Broccollini & Peppers
Sliced Fresh Melons

Grill
Grilled Chicken & Bacon Sandwich with Melted Provolone & Chili Mayo

Mainplate (vegetarian)
Pesto Pizza Baquette
Vegan Vegetable Lo-Mein
Curry Falafel

Comfort
Honey Mustard & Herb Glaze Chicken

Pasta/Pizza
Spaghetti with Sherry Cream of Beef Sauce
Grilled Pineapple & Proscuitto

Carvery
Wild Mushroom Duxelle Stuffed Roasted Pork Loin with Marsala Sauce


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Tandoori Seared Chicken and Vegetables with Curry Coconut Rice

Sandwiches
Cucumber Chicken Salad

Cucina Verde
Vegetarian Shepard's Pie
Baked Sweet Potatoes
Pan Browned Brussel Sprouts

Comfort
Lime Marinated Mahi-Mahi with Mango and Red Onion Coulis
Coconut Rice
Braised Cabbage with Caraway Seeds

Toss-Up
Cranberry Spinach Salad


(((((No Menus Available for The Van & Kosher Dining Hall)))))


and now we Digest...

I will probably have to go to Pearlstone Cafe for dinner so I can make more time to study for the exam coming up in my night class. Meatloaf and corn does not sound so bad, though I would rather try the General Tsao's Chicken with Broccollini & Peppers in Stimson dining hall or the Tandoori Seared Chicken and Vegetables with Curry Coconut Rice in Heubeck dining hall.

Please leave some feedback about your dinner in a comment or using the Google Friend Connect bar at the bottom of the page.

The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Tuesday, March 10, 2009

The Scoop is now twice-daily. Lunch and dinner are two separate blog posts!
(Posts are written by Michael Karelis, Creator/Editor of Dining Hall Digest, unless otherwise specified.)

This 14th Edition of The Scoop is brought to you by:
To Grandma's House We Go - Fun, Environmentally Happy, Handmade Clothing and Crafts!
"Reduce your impact - Buy upcycled handmade! Sale! 50% - 80% off as listed!"

Here's The Scoop on Lunch...

Pearlstone Cafe
Chicken Korma with Jasmine Rice
Roasted Squash Soup


Stimson Dining Hall
Kettles
Golden Barley Vegetable Soup

Global
Thai Tofu & Crisp Vegetable Curry
Roasted Corn & Tomato Salsa

Grill
Beef Philly Cheesesteak with Onions & Mushrooms on Sub Roll

Mainplate (vegetarian)
Spinach & Ricotta Cannelloni
Wild Mushroom Polenta with Red Pepper Coulis

Comfort
Grilled Salmon Teriyaki with Shiitake Mushroom & Garlic Spinach

Pasta/Pizza
Assorted Deep Dish, Flatbread Crust, Whole Wheat & Regular Pizza


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Yogurt Curry Chicken or Tofu with Brown Rice

Sandwiches
Roasted Vegetable Panani with Garlic Hummus and Sprouts

Cucina Verde
Vegetarian Chile Nachos Con Queso
Achiote Roasted Potatoes
Black Bean and Corn Toss

Comfort
Caribbean Jerk Chicken with Fried Banana Salsa
Red Beans & Rice
Spicy Tomato and Zucchini Toss

Toss-Up
Vegetable Loaded Whole Wheat Pasta Salad with Roast Red Pepper Dressing


(((((No Menus Available for The Van & Kosher Dining Hall)))))


and now we Digest...

WARNING: Stimson dining hall is a giant mushroom fest today! I don't know what's gotten into them but nearly all of the main dishes contain mushrooms. I don't know about you guys but I'm staying FAR, FAR AWAY FROM STIMSON!!!!! (Have you figured out that I despise mushrooms or do I need to continue the rant?)

Heubeck dining hall seems to be mushroom free but doesn't look all that appealing to me (with the exception of the Caribbean Jerk Chicken). I'll probably head over to Pearlstone Cafe and try the Chicken Korma. I have had a lot of Chicken Korma in the past few years so I won't be easily impressed.

Please leave some feedback about your lunch in a comment or using the Google Friend Connect bar at the bottom of the page.

The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Monday, March 9, 2009

The Scoop is now twice-daily. Lunch and dinner are two separate blog posts!
(Posts are written by Michael Karelis, Creator/Editor of Dining Hall Digest, unless otherwise specified.)

This 13th Edition of The Scoop is brought to you by:
To Grandma's House We Go - Fun, Environmentally Happy, Handmade Clothing and Crafts!
"Reduce your impact - Buy upcycled handmade! Sale! 50% - 80% off as listed!"

Here's The Scoop on Dinner...

Pearlstone Cafe
Grilled Cajun Sausage and Peppers
Split Pea Soup


Stimson Dining Hall
Kettles
Cream of Corn Soup

Global
Sliced Beef with Snow Peas & Shiitaki
Crisp Zucchini Slaw

Grill
PLT on Sourdough Bread with Pesto Mayo Spread

Mainplate (vegetarian)
Vegetable Risotto Croquettes
Manicotti with Tomato Alfredo
Braised Fennel with Garlic

Comfort
Spring Herb Roasted Chicken with Dill Roasted Potato

Pasta/Pizza
Linguini with Sundried Tomato Butter
Spinach & Red Onion Pizza

Carvery
Curry Roasted Chicken


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Sweet and Sour Chicken or Tofu Served Atop Basmati Rice

Sandwiches
Turkey Pastrami Melt with Spicy Sun Dried Tomato Spread

Cucina Verde
Seared Spicy Corn Cakes with a Chipolte Molasses Glaze
Roasted Spaghetti Squash
Seared Bok Choy

Comfort
Southwestern Braised Chicken with a Red Pepper Jicama Relish
Maple Pecan Green Beans
Garlic Mashed Yukon Gold Potatoes

Toss-Up
Vegan Sweet Potato Salad with Pecans


(((((No Menus Available for The Van & Kosher Dining Hall)))))


and now we Digest...

Two menu items in Stimson dining hall that look good tonight are the Spring Herb Roasted Chicken with Dill Roasted Potato and the Linguini with Sundried Tomato Butter. Get them together with a creative salad and you have a complete meal!

If eating in Heubeck dining hall this evening you are in luck. The entire Comfort/Cucina Verde section looks appetizing. You definitely do not want to show up late if you have your heart set on any of these dishes because they will likely be depleted by the last half-hour.

Please leave some feedback about your dinner in a comment or using the Google Friend Connect bar at the bottom of the page.

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