Thursday, April 30, 2009

Eco Ride: Bike for a Sistainable Future, Bike for a Greener Maryland - Sunday, May 3, 2009

There are 4 ways to participate!

Sign up to Ride
Chose from 6, 18, 30, or 60 mile routes. Ride through beautiful countryside and bike for a sustainable future!

Contribute to another rider's page
Support the Kayam Farm's ongoing educational and environmental initiatives!

Volunteer the day of the ride
There's lots to do and we could use your help!

Family Trike & Hike
10 am: enjoy a family bike ride along our one-mile loop around Pearlstone and Camp Milldale
11 am: go on a fun nature hike with amazing educators!

Join us after the ride (12-2 pm) for a fun farm party including music, planting, and a Mother's Day Plant Sale with Flowers and Herbs (please bring cash).


View Larger Map

Information provided via email from Kayam Farm at Pearlstone on Monday, April 27, 2009 at 7:03 am.

Wednesday, April 29, 2009

Bon Appetit Commits to Fight Deplorable Conditions in Florida's Tomato Fields

The following was taken from an email to Bon Appetit employees from Communication Director Maisie Greenawalt:

I am very happy to announce that Bon Appetit is the first food service company to reach an agreement with the Coalition of Immokalee Workers (CIW) to help fight deplorable conditions in the tomato fields of Florida. As many of you may know, CIW has led a multi-year campaign to persuade the fast food giants to pay a penny more per pound for the tomatoes they buy from Florida so workers can receive a higher wage. Company CEO Fedele Bauccio and I traveled down to Immokalee a couple of weeks ago to learn about the issue first hand. Mount St. Mary’s College executive chef Francisco Alvarez accompanied us on our trip and played an invaluable role.

(Image: CIW’s Lucas Benitez and BAMCO CEO Fedele Bauccio in Florida, press release)

We saw trailers that are home to upwards of 10 people that are charged astronomical rents (up to $2000 per month), we heard stories of workers being hit and threatened in the fields, and we saw how hard the work of picking tomatoes truly is. We knew we had to take a stand against these abuses. We cannot have a sustainable future without considering the humans in our supply chain.

We have created a code of conduct for tomato growers requiring them to treat workers well and pay them fairly. If we cannot find a grower willing to abide by our code, we will not buy Florida tomatoes. That is a stronger statement than any other company has made.

Bon Appetit Management Company's press release:
Game Changing Labor Standards: Putting an End to Tomatoes Tinged with the Bitter Taste of Exploitation

Article from the front page of the Washington Post's food section:
A Squeeze for Tomato Growers: Boycott vs. Higher Wages

The article focuses heavily on the idea that we are boycotting Florida tomatoes. Our hope is to work with a grower that will do the right thing for the workers. Since the Florida growing season starts in the late fall, we've got a summer to figure out how to make that happen. Stay tuned and, in the meantime, buy local tomatoes this summer.

Tuesday, April 28, 2009

Thursday at Goucher College: Farmers' Market and Dr. Bernard L. Herman Lecture

Farmers' Market
Goucher College will host its first farmers' market of the semester this Thursday, April 30, 2009. The event will be held in the courtyard at the Alumnae/i House from 11 am to 2 pm. Students, faculty, staff, and members of the greater community are invited to attend. For more information read the official press release or download a campus map.

Dr. Bernard L. Herman Lecture
Dr. Bernard L. Herman, the George B. Tindall professor of American culture at the University of North Carolina, Chapel Hill, is giving a lecture titled “Black Duck and Dumplings, Oyster Cakes, and Hayman Sweet Potato Pies: Foodways, Material Culture, and Human Ecologies” in Goucher College’s Kelley Lecture Hall this Thursday, April 30, 2009 at 7 pm. This event is open to the general public. For more info read the official press release or contact April Ottinger. A link to the campus map is provided above.

Monday, April 27, 2009

Women and the Environment Expo at Goucher College This Tuesday

Women and the Environment Expo
Heubeck Lounge
Tuesday, April 28, 2009
11 am - 2 pm

Are you interested in how you directly affect the environment? Do you want to learn about less expensive and environmentally-conscious alternatives? Come to the Women in the Environment Expo and learn about the harmful chemicals and substances in everyday products (including personal care products, household cleaners, etc.) and female-centered alternatives to using them! The following will be highlighted:
  • Companies that have recyclable packaging, use naturally derived agents, and overall, have a better reputation of being environmentally-friendly
  • Health information
  • Female environmentalists
  • How to read products labels
  • Recipes for do-it-yourself products
There will be demonstrations at 11:15 for making laundry detergent and 1:15 for making shampoo. Feel free to bring your empty containers to take free samples!

This event is presented by a group of students in Women's Studies 230. Check out their blog:
Women & the Environment: Activism in the U.S. and Beyond

For more information, please contact Sari Marsh (sari.marsh@goucher.edu) and join the Women and the Environment Expo Facebook event.

Information provided via email by Sari Marsh.

Sunday, April 26, 2009

New Incentive Program with Smoothies and Giveaway in Celebration of Dining Hall Digest's 100th Blog Post!!!


Since the installation of analytic software on February 12, 2009 the site has been viewed 6,363 times in over 36 different countries/territories. That includes 285 cities within 40 states in the US! (If you would like to see some of the places where Dining Hall Digest is viewed simply click on the "Recent Readers" tab in the "Lijit Search" box on the top right of the page.)

Oh yeah, and this is only the 100th post!

To celebrate the occasion I am launching an incentive program for all current Goucher students. Every new Dining Hall Digest contributor will receive a free smoothie after the publication of their first blog post. I will make all smoothies fresh to order with my new Black&Decker blender. I made a bunch yesterday that turned out really good. If you don't believe me just ask around!

That's not all! Every new (as well as archived) post contributed by current Goucher students will earn its author one raffle ticket in the "End of Semester Giveaway!" New contributors will have the option of trading their smoothie for an extra raffle ticket. Prizes will be announced in a few days.

To learn how to contribute to Dining Hall Digest send me an email (bigmovie@gmail.com). We'll have to arrange to either meet in person or talk over the phone to discuss ideas and make sure they are appropriate for the site. I have a ton of ideas you can run with if you are having trouble thinking of some on your own. Join Dining Hall Digest on Facebook for incentive program updates and to share blog post ideas!

Thursday, April 23, 2009

Rice Cookers are Low Budget, Dorm Friendly, Easy & Healthful Dining Hall Alternatives

By Beth

My rice cooker is a wonder. It costs just seventeen bucks, is easy to use, easy to wash, and incredibly versatile. I have nothing against the dining halls, but eating at them doesn't always fit in with my schedule and my dietary restrictions. The rice cooker helps me fill in all the gaps between dining hall meals without resorting to Ramen.

Despite its name, I think I've only made rice in it three or four times this semester. The rice cooker is basically just a pot that gets to a nice boiling temperature and stays at that temperature until the rice is done. But since it's just a hot pot, I can cook so many other things. Mostly, I make soup. I can saute onions, garlic, and olive oil in there first, and then dump in water and whatever other ingredients I want. Since I'm not tied to the hall kitchen I can sit at my desk and do homework as it cooks. I've also used my rice cooker for stirfry, omelets, lentils, and pasta. The model I bought has a steamer basket, too, so I occasionally use it to steam veggies. I've heard that it's possible to make a cake in one, but I haven't had to see if it really can be done.

If anyone else is tired of the dining hall for every meal, and you don't feel like dragging yourself to the communal kitchen down the hall (or eating ramen all the time), I definitely would recommend a rice cooker. Just be sure to get a nice cheap model with a non-stick removable pan and a glass lid. The more expensive ones are phenomenal at cooking rice, but they won't necessarily do as well if you try to use them for other things.

My rice cooker is a Rival RC61 3-Cup Rice Cooker, Red.
Also check out: Escaping the Dining Hall: Beth’s Cheap and Easy White Bean Soup Recipe for an easy way to break in that new rice cooker of yours!

Wednesday, April 22, 2009

The Goucher College Environmental Sustainability Website

The Goucher College Environmental Sustainability Website offers a wealth of information about environmental sustainability including tips for students, environmental internships, environmental grants, scholarships, and fellowships, volunteer opportunities, recycling, and more. It showcases the efforts of the college and provides a simple online form for leaving suggestions. You can also learn about the Goucher Environmental Sustainability Advisory Council and Bon Appetit's policies. This website is your one stop shop for all things environmental sustainability at Goucher College!

Tuesday, April 21, 2009

Bon Appetit Brings Low Carbon Diet Day to Goucher College

On April 22nd, in conjunction with Earth Day, all Bon Appétit Management Company cafés will be on a low carbon diet!

At lunch, the entire café will be transformed to illustrate ways you can reduce climate change through your food choices. Each station in the café will highlight a principle of the Low Carbon Diet in addition to a low carbon food choice.

Stop by to enjoy great tasting food and learn how you can help save our planet!

Goucher College Press Release:
http://www.goucher.edu/x23633.xml

Bon Appetit Press Release:

http://www.circleofresponsibility.com/page/336/low-carbon-diet-day.htm

Low Carbon Diet Calculator:
http://www.eatlowcarbon.org/

LA Times blog post about Low Carbon Diet Calculator:
http://latimesblogs.latimes.com/emeraldcity/2008/04/low-carbon-diet.html

Related Dining Hall Digest blog post:
Bon Appétit Management Company’s Low Carbon Diet Commitments: A Letter from CEO Fedele Bauccio


Monday, April 20, 2009

Lunch & Dinner Menus for Goucher College Dining Halls

The Scoop has retired. From now on all blog posts will feature a link back to this post. Goucher College Dining Hall menus will be accessible via links below to corresponding sections of the Bon Appetit website.

Lunch Menus

Pearlstone Cafe
Stimson Dining Hall
Kosher Dining Hall
Heubeck Dining Hall


Dinner Menus

Pearlstone Cafe
Stimson Dining Hall
Kosher Dining Hall
Heubeck Dining Hall

New Incentive Program with Smoothies and Giveaway

Alice's Restraunt will Create New Student Jobs upon Opening in Goucher's Athenaeum Fall Semester 2009

The following post is taken word for word from an email sent by Goucher's Student Government Association:

Next year, Alice's Restaurant will open in the new Athenaeum and create new jobs for students.

Bon Appetit is looking to interview students who are interested in working in any of the following positions:
  • Baristas
  • Sandwich Makers
  • Cashiers
These positions will pay competitive wages.

Alice's Restaurant will operate in the fall from 11am to 3pm and 9pm to 3am seven days a week. Student workers will need to have flexible hours.

If you're interested, please contact nzwagil@goucher.edu to schedule an interview between now and the end of the year - the sooner the better.

Sunday, April 19, 2009

Bon Appétit Management Company’s Low Carbon Diet Commitments: A Letter from CEO Fedele Bauccio

April 17th, 2009

It’s time for another Low Carbon Diet Day!

Climate change continues to be a heated topic of debate and new data is emerging that further strengthens the connection between food, agriculture and global warming. Bon Appétit Management Company’s Low Carbon Diet is in full swing and continues to be on the cutting edge. As we enter into our second year, I’d like to update you on our accomplishments to date, illustrate what will happen on Low Carbon Diet Day, which will take place on Earth Day, April 22, 2009, and highlight our tech-savvy educational tools.

Low Carbon Diet Successes
The Low Carbon Diet is the first program to acknowledge the significant connection between food and climate change. We have implemented numerous procurement initiatives to reduce greenhouse gas emissions from the most impactful areas by 25% over three years (see attached). At Bon Appétit, we know that if we give our chefs and managers a challenge, they’ll surpass our expectations. The Low Carbon Diet is no exception. We aimed to reduce the amount of beef we purchase by 10% by April 2008 because cows (and all ruminant animals) emit methane gas, a significant contributor to climate change. Not only did we meet this goal, we went above and beyond by achieving a 23% reduction by April 2008! We didn’t take beef off the menus. Instead, our chefs created flavorful, enticing dishes that were alternatives to beef and attracted customers to lower carbon options. By April 2009, we commit to a cumulative reduction of beef purchases of 25%.

In addition to our operational achievements, the ground-breaking Low Carbon Diet program garnered much media attention. With a front-page spread in The Los Angeles Times, TV interviews with CNN and Fox News and a photo in Newsweek magazine, the Low Carbon Diet program definitely made a splash. Through newspaper, TV, radio and Internet press, more than 41 million people learned how to go on a Low Carbon Diet!

Low Carbon Diet Day
Similar to last year, in March we will kick off our promotional campaign to educate guests about the connection between food and climate change and get them excited about participating in Low Carbon Diet Day. On April 22, Low Carbon Diet Day will feature a café menu that teaches guests how to eat “low carbon.” Each station will highlight foods illustrating a key principle of reducing climate change. Diners will continue to have extensive choices but will be encouraged to taste new items that are climate-friendly. In addition, each café will announce the results of our current food waste reduction efforts.

High Tech Tools
As part of our educational campaign, we created a Low Carbon Diet Calculator. This interactive web-based tool is based on best-available science and teaches users about the relative carbon impacts of their food choices. It’s a fun way to look at your individual contribution.

We are also introducing a Low Carbon Diet application for Facebook. Users can take a “Low Carbon Diet quiz,” receive a score and then share these results and the application with friends. This will be a great way to engage our guests and encourage them to think about the greater impact of their everyday food choices.

I thank you for strongly supporting the Low Carbon Diet program. Working together as partners, we can make the change necessary for a truly sustainable future.

Warmest regards,



Fedele Bauccio
CEO Bon Appétit Management Company


Bon Appétit Management Company’s Low Carbon Diet Commitments

Bon Appétit Management Company’s Low Carbon Diet program was announced in April 2007 and these are the commitments we made over the next several years (and have achieved thus far):

Beef and Cheese
• Reduce the amount of beef we purchase by 25% by April 2009 (achieved 23% reduction by April 2008)
• Purchase 100% of our meats from North America by April 2008
• Reduce the amount of cheese we purchase by 10% by April 2008 (achieved 10% reduction by April 2008)

Fruits and Vegetables
• Source 100% of fresh vegetables and non-tropical fruits from North America by April 2009
• Reduce purchases of fresh tropical fruits by 50% by April 2009

Seafood
• Eliminate air-freighted seafood species by April 2009

Food Waste
• Reduce food waste by 10% by April 2009 and by 25% by April 2010
• Implement composting programs and alternative uses of food waste (such as bio-fuels) at every possible site by April 2010
Sweets and Processed Foods
• Reduce consumption of processed sweets, snacks and chocolate by 10% by April 2009

Beverages
• Source all bottled water from North American sources (achieved April 2008)
• Introduce more shade-grown and organic coffees in cafés by April 2010

Disposables and Packaging
• Reduce the total usage of packaging by at least 10% by April 2009
• Define and implement the best environmental options for each type of unit (as possible)

Energy
• Reduce energy and water usage by at least 20% by April 2010
• Conduct equipment and operational audits of all accounts that are not already LEED certified or newly built by April 2010
• Require all units to identify how they will achieve efficiencies in equipment and operations by April 2010

Friday, April 17, 2009

Goucher Aims High with "Gopher A Picnic" Springtime Celebration and Rummage Sale

Goucher's Gopher A Picnic springtime celebration and rummage sale is set to take place today from 3-7pm on the residential quad. Students who have registered and paid for table space in the rummage sale are invited to set up from 1-3pm. The celebration will also include a live DJ, free cotton candy, free popcorn, free sno-cones, an ice cream truck, water balloon fights, 60 foot water slide, and chance to paint picnic tables that will be later placed around campus. Check out the Facebook event for more details.

Thursday, April 16, 2009

The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Friday, April 17, 2009

Here's The Scoop on Dinner...

Pearlstone Cafe
Taco Bar
Steamed Vegetable Medley
Vegetable Rice Soup


Stimson Dining Hall
Kettles
Potato & Broccoli Cheddar Soup

Global
Indonesian Lamb Curry with Sweet Basmati Rice
Green Papaya Salad

Grill
Grilled Mushroom& Avocado Quesadillas with Assorted Toppings

Mainplate (vegetarian)
Garden Vegetable Potato Cakes
Vegetarian Enchiladas
Tofu Vegetable Fried Rice

Comfort
Caribbean Style Brown Stewed Chicken with Black Beans & Rice

Pasta/Pizza
Spaghetti with Traditional Italian Beef Bolognese
Vegetable Chili Pizza

Carvery
Springfield Farms Tender Braised BBQ Pork Ribs


Kosher Dining Hall
Menu Not Available


Heubeck Dining Hall
Closed


and now we Digest...

Pearlstone Cafe's taco bar sounds interesting. Stimson Dining hall's Indonesian Lamb Curry with Sweet Basmati Rice looks like a good dish too.

Please leave some feedback about your dinner in a comment.

The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Friday, April 17, 2009

Here's The Scoop on Lunch...

Pearlstone Cafe
Three Cheese and Pepperoni Personal Pizzas
Steamed Vegetable Medley
Vegetable Rice Soup


Stimson Dining Hall
Kettles
Potato & Broccoli Cheddar Soup

Global
Seitan Thai Fried Noodles
Edamame Vegetable Salad

Grill
Smoked Gouda & Tomato Grilled Cheese Sandwich

Mainplate (vegetarian)
Eggplant Rolltini with Fresh Herbs
Vegetarian Eggrolls with Duck Sauce

Comfort
Portobello Lasagna with (no pasta) Fresh Herbs & Mozzarella and Tomato

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


Kosher Dining Hall
Menu Not Available


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Singapore Stir Fry Noodles

Sandwiches
Grilled Ham and Swiss Panni

Cucina Verde
Tofu Tiki Masala
Coconut Lime Steamed Rice
Steamed Edamame with Sweet Chili Sauce

Comfort
Balsamic Encrusted Cod
Chive Peas Potato Crush
Basil Roasted Tomatoes

Toss-Up
Thai Carrot Salad


and now we Digest...

Stimson dining hall's Eggplant Rolltini with Fresh Herbs is my lunch pick for the day.

Please leave some feedback about your lunch in a comment.

Humans vs. Zombies is Now in Play at Goucher College Despite Six Hour Break

Humans vs. Zombies is well underway at Goucher College, although I just heard they put the game on pause from 4pm to 10pm while Liberian President Ellen Johnson Sirleaf speaks in Kraushaar Auditorium. They don't want her security detail to open fire on students who are goofing around with Nerf guns. Check out the embedded links!

How to Throw a Stone Soup Party

Remember the children's book Stone Soup? You know, the one in which two crafty tricksters con a village into donating food for a lavish soup by starting out with a pot containing solely water and stones. My mom recently came up with a pretty cool mealtime activity based off the premise of the book. She proudly calls it a "Stone Soup Party."

The concept is simple. Invite a bunch of friend over for a meal and ask that each person bring one ingredient for use in making a delicious homemade soup. In order to accommodate every one's tastes and dietary restriction you may want to create a list of recommended and prohibited ingredients to distribute in advance. If you cook the soup in a medium to large crock pot or rice cooker you can set up in a common room and hang out during the downtime. Maybe, if you're really into it, you can sponsor reading of Stone Soup?

Now how about this... (This part is all me!) Expand the idea even further and make it a campus-wide event in support of local produce. Look into having your school sponsor a trip to a nearby farmer's market. Localharvest.org is a great way out when and where they are. See if you can get a space on campus to set up multiple cookers and hold activities while the soup is on.


I think this is the actual recipe from the book. If you're not keen on surprises why not try making this instead! Just make sure you clean the stone (or leave it out).

Stone Soup was original published in 1947 and was based off an old French tale!

Look mom! Somebody made it into a play!
http://www.geocities.com/kroverholtcritchfield/StoneSoup/StoneSoup.html

The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Thursday, April 16, 2009

Here's The Scoop on Dinner...

Pearlstone Cafe
Stuffed Cheese Shells
Garlic Rolls
Steamed Vegetable Medley
Italian Vegetable Bean Soup


Stimson Dining Hall
Kettles
Cream of Mushroom Soup

Global
Omelet Station with Assorted Toppings

Grill
Hearty Roseda Beef Meatball Submarine Sandwich with Melted Mozzarella

Mainplate (vegetarian)
Basil Nut Pesto Pasta Bake
Cinnamon Spiced Sweet Potato Wedges
Tofu Jambalaya

Comfort
Rosemary Herb Roasted Chicken Wings with Seasoned Roasted Potato

Pasta/Pizza
Penne with Roasted Garlic & Herb Butter Sauce
Mushroom & Asparagus Pizza

Carvery
Crispy Rotisserie Spring Chicken


Kosher Dining Hall
New York Deli Platter to include Gourmet Turkey Breast, Pastrami, Hard Salami and Bologna
Sliced Tomato, Lettuce, Cucumbers, Red Onion
Mediterranean Quinoa Pilaf
Home Made Coleslaw
Curried Egg Salad
Fresh Seasonal Fruit


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Vegetarian Thai Red Curry and Coconut Stir Fry

Sandwiches
Grilled Tomato and Cheese Sandwich

Cucina Verde
Baked Tofu topped with Cilantro Tomato Salsa
Spanish Rice
Red Chili Kidney Beans

Comfort
Trish's Turkey Meatloaf
Mashed Potatoes
Sugar Snap Peas with Tarragon

Toss-Up
Chickpea Pea Salad


and now we Digest...

Everything in in Heubeck dining hall tonight sounds great except the coconut stir fry and that's only because I don't like coconut. Stimson dining hall also looks very good.

Please leave some feedback about your dinner in a comment.

The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Thursday, April 16, 2009

Here's The Scoop on Lunch...

Pearlstone Cafe
Jamaican Meat Patties
Steamed Vegetable Medley
Italian Vegetable Bean Soup


Stimson Dining Hall
Kettles
Cream Of Mushroom Soup

Global
Sweet & Sour Tofu with Crisp Sauteed Vegetables
Crispy Wonton Salad

Grill
Fontina, Avocado & Tomato Panini on Ciabatta Bread

Mainplate (vegetarian)
Spinach Dhal
Cauliflower & Potato Curry

Comfort
4 Cheese with Broccoli & Tomato Baked Ziti

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


Kosher Dining Hall
Antipasto Platter to include Israeli Olives, Pickled Vegetables, Fire Roasted Bell Pepper Sliced Tomato, Red Onion, Leaf Lettuce
Assorted Imported Cheese with Figs, Dates, and Fresh Seasonal Fruit Garnish
Smoked White Fish Salad & Smoked Salmon Display & Fresh Dill and Lemon Garnish
Zucchini and Mushroom Salad with Apple Cider Tarragon Vinaigrette
Tossed Garden Salad with Assorted Toppings and Dressings

Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Thai Chicken with Ginger Sauce and Bokchoy

Sandwiches
Roast Beef Panini with Goat Cheese

Cucina Verde
Tofu with Sesame Mustard Sauce
Asian style Green Beans
Perfect Rice

Comfort
Apricot Glazed Chicken
Jasmine Rice
Whole Carrots Roasted

Toss-Up
Green Peas with Ham


and now we Digest...

Stimson dining hall's 4 Cheese with Broccoli & Tomato Baked Ziti is my lunch pick for the day. Won't be here to try it though.

Please leave some feedback about your lunch in a comment.

Wednesday, April 15, 2009

Roasted Turkey with Pomegranate Sauce Panini

I would like to tip my hat to chef Kenny in Heubeck dining hall for continuing to create the most outrageously fantastic sauces and sandwiches my taste buds have ever encountered. Last night's roasted turkey with pomegranate sauce panini quickly became one of my new favorites and is now tied for first place with the outstanding Caribbean chicken salad with mango, avocado and spicy love!

The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Wednesday, April 15, 2009

Here's The Scoop on Dinner...

Pearlstone Cafe
Grilled Hot Dogs
French Fries
Steamed Vegetable Medley
Cream of Spinach


Stimson Dining Hall
Kettles
Spanish Chicken Tortilla Soup

Global
Smoothies with Choice of Chocolate & Banana or Strawberry Kiwi

Grill
B.L.T. Club Sandwich Wrap with Blue Cheese Spread

Mainplate (vegetarian)
Baked Ratatouille with Goat Cheese
Chickpea Falafel
Linguini with Spinach Pesto Cream Sauce

Comfort
Beef Chili Nachos with Assorted Toppings
(Guacamole, Sour Cream. Jalapeño Cheese Sauce, Salsa)

Pasta/Pizza
Linguini with White Clam Sauce
Four Cheese Pizza

Carvery
Achiote Marinated Pork Carnitas


Kosher Dining Hall
Herb Roast Chicken with Apricot Chutney
Vegetable Ratatouille
Oven Baked Yellow Finn Potato Wedges
Steamed California Vegetable Medley
Garden Green Salad with Toppings and Dressings


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Goan Shrimp Curry and Rice

Sandwiches
Basil Garlic Chicken Salad Served on Pretzel Roll

Cucina Verde
Caramelized Onion Tart
Corn and Peppers
Oven Roasted Plum Tomatoes

Comfort
Braised Chicken Breast White Wine and Lemons
Roasted Vegetables
Rice with Peas

Toss-Up
Tomato Onion Salad


and now we Digest...

Stimson dining hall is doing smoothies again. Uh oh! I hope they blend them long enough this time. But I definitely won't be there to find out because I'm a die hard fan of Kenny's sandwich masterpieces and I'm particularly interested in the "Basil Garlic Chicken Salad Served on Pretzel Roll" he's making in Heubeck dining hall tonight.

Please leave some feedback about your dinner in a comment.

The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Wednesday, April 15, 2009

Here's The Scoop on Lunch...

Pearlstone Cafe
Vegetarian Chili
Brown Rice
Steamed Vegetable Medley
Cream of Spinach


Stimson Dining Hall
Kettles
Spanish Chicken & Tortilla Soup

Global
Asian Stuffed Steamed Rice Paper Rolls with Peanut Sauce
Plum Salad

Grill
Toasted PBJ on Whole Wheat Bread

Mainplate (vegetarian)
Tortellini with Tomato Alfredo
Southwestern Vegetable Frittata

Comfort
Crispy Tofu Cacciatore with Steamed White Rice

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


Kosher Dining Hall
Gefilte Fish Terrine
Apple Walnut Matzo Kugel
Eggplant Caponata
Beet, Red Onion and Horseradish Relish
Garden Green Salad with Toppings and Dressings
Fresh Seasonal Fruit

Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Chicken or Tofu in Green Curry Sauce with Basmati Rice

Sandwiches
Prosciutto and Salami Panni

Cucina Verde
Cheese Tortellini
Roasted Tempeh Marinated withGgarlic and Lemon
Broccolini

Comfort
Grilled Chicken Lentils and Onions
Roasted Garlic Potatoes
Steamed Broccoli

Toss-Up
Country Style Coleslaw Salad


and now we Digest...

Heubeck dining hall's Chicken or Tofu in Green Curry Sauce with Basmati Rice is my lunch pick for the day. I'll probably end up in Stimson ordering pasta though.

Please leave some feedback about your lunch in a comment.

Tuesday, April 14, 2009

The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Tuesday, April 14, 2009

Here's The Scoop on Dinner...

Pearlstone Cafe
Mushroom Risotto with Gorgonzola Cheese
Steamed Vegetable Medley
Chicken Noolde Soup


Stimson Dining Hall
Kettles
Asparagus & Tofu Miso Soup

Global
Seitan & Vegetable Soba Noodle Stir Fry
Fresh Slice Watermelon

Grill
Grilled Chicken Cordon Bleu Sandwich on Buttery Sour Dough Bread

Mainplate (vegetarian)
3 Cheese & Scallion Potato Skins
Stuffed Shells with Olives & Tomato
Spinach Pie

Comfort
Greek Style Roseda Beef Meatloaf with Idaho Whipped Mashed Potato

Pasta/Pizza
Wild Mushroom & Herb Pasta Toss
White Pizza

Carvery
Caribbean Honey Jerk Roasted Wild Pacific Sock-Eye Salmon


Kosher Dining Hall
Beef Brisket with Red Wine and Mushroom jus
Baked Gefilte Fish with tomato glaze
Pesach Spinach and Vegetable Kugel
Roasted Baby Vegetables
Baked Apples Marsala
Fresh Spinach Salad with Slivered Pecans, Red Onion Rings, and Mandarin Orange Segments


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Spicy Thai Chicken with Coconut

Sandwiches
Roasted Turkey with Pomegranate Sauce Panini

Cucina Verde
Tofu Scramble with Spinach and Feta
Parsnip Smash
Sauteed Kale and Leeks

Comfort
Stuffed Pork Loin with Mushroom Stuffing
Roasted Sweet Potatoes
Peas with Feta Crumbled

Toss-Up
Cucumber Salad


and now we Digest...

Stimson dining hall's mainplate items look good, but how can I not try another one of Kenny's awesome sauces. I've already set me sights on Heubeck dining hall's Roasted Turkey with Pomegranate Sauce Panini!

Please leave some feedback about your dinner in a comment.

The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Tuesday, April 14, 2009

Here's The Scoop on Lunch...

Pearlstone Cafe
Vegetable Pot stickers
Vegetarian Spring Rolls
Steamed Vegetable Medley
Chicken Noodle Soup


Stimson Dining Hall
Kettles
Asparagus & Tofu Miso Soup

Global
Thai Fried Mixed Vegetables with Soba Noodles
Pink Grapefruit Salad

Grill
Moroccan Spinach Dip with Grilled Pita Chips

Mainplate (vegetarian)
Mediterranean Vegetable Pie
Vegetarian Ma PaoTofu with Sesame Seeds

Comfort
Pan Fried Vegetable Potato Cakes with Whole Grain Mustard Sauce

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


Kosher Dining Hall
Baked Potato Bar with Assorted Toppings
Grilled Quinoa Cakes topped with Basil and Yellow Teardrop and Cherry Tomatoes
Herb Marinated Feta Cheese
Grilled Balsamic Vegetables
Asian Greens Salad with Toppings and Ginger Vinaigrette

Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Spicy Tofu noodle with Bokchoy and Carrots

Sandwiches
Turkey Pastrami Panini

Cucina Verde
Banana Tart Tatin
Crunchy Green Beans
Stir Fry Tofu and Spring Onions

Comfort
Chicken Napoli with tomato oil
Fried Cheese Ravioli, Sauteed Spinach

Toss-Up
Greek Salad


and now we Digest...

Stimson dining hall's Moroccan Spinach Dip with Grilled Pita Chips sounds good. Too bad I won't be on campus to try them.

Please leave some feedback about your lunch in a comment.

Monday, April 13, 2009

The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Monday, April 13, 2009

Here's The Scoop on Dinner...

Pearlstone Cafe
Hot Wings with Blue Cheese Dressing
French Fries
Steamed Vegetable Medley
Sweet Potato and Carrot Soup


Stimson Dining Hall
Kettles
Spring Vegetable & Tomato Soup

Global
Tempura Chicken with Sweet & Sour Sauce
Rice Noodle Salad

Grill
House BBQ Beef Brisket Sandwich with Melted Cheddar Cheese on Kaiser Roll

Mainplate (vegetarian)
Spring Asparagus Frittata with Fontina
Teriyaki Tofu & Broccoli
Grilled Sweet Potato

Comfort
Lobster Newburg Pasta Bake

Pasta/Pizza
Fettuccini with Wild Mushroom Alfredo Sauce
Grilled Black Forest Ham & Pineapple Pizza

Carvery
Blackened Tender Roasted Beef Short Ribs


Kosher Dining Hall
Brined Roasted Turkey Breast with Dried Fruit Stuffing
Braised Root Vegetable Medley
Red Wine Mushroom Ragu
Carrot Apricot Casserole
Grilled Radicchio Salad with Pink Grapefruit, Pink Peppercorns and Garlic-Tarragon “Ranch” Dressing
Fresh Seasonal Fruit Platters


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Singapore Hainan Chicken Rice

Sandwiches
Chicken Salad Panni

Cucina Verde
Porta bella stuffed with Spinach
Chick Pea with Curry
Sauteed Greens

Comfort
Italian Sausage with Penne Pasta
Roasted Red Potatoes with Pesto
Red Chard Toss

Toss-Up
Carrot and Raisin Salad


and now we Digest...

My pick for dinner is Stimson dining hall's Teriyaki Tofu & Broccoli and Grilled Sweet Potato.

Please leave some feedback about your dinner in a comment.

The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Monday, April 13, 2009

Here's The Scoop on Lunch...

Pearlstone Cafe
Three Cheese Tortellini Bake
Garlic Rolls
Steamed Vegetable Medley
Sweet Potato and Carrot Soup


Stimson Dining Hall
Kettles
Spring Vegetable & Tomato Soup

Global
Red Tofu Curry with Bamboo Shoots
Sliced Fresh Fruit

Grill
Grilled Vegetable Pita with Hummus

Mainplate (vegetarian)
Vegetable Samosas
Stir Fried Asian Greens & Mushrooms

Comfort
Spinach & Fontina Strudel

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


Kosher Dining Hall
Sliced Smoked Salmon and Smoked Fish Platters
Spinach and Asparagus Quiche
Italian Seasoned Tomato Salad with Fresh Basil and Red Onion
Dilled Potato Salad
Fresh Seasonal Fruit Salad

Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Red Curry Chicken or Tofu with Crispy Noodle

Sandwiches
Angela's Favorite Tomato and Mozzarella

Cucina Verde
Mix Berry Compote
Israeli Cous Cous with Rosemary
Roasted Parsnips with Lemon Butter

Comfort
Chicken and Artichoke Fettuccine
James's Famous Golden Mashed Potatoes
Brussels Sprouts

Toss-Up
Romaine and Olive Salad


and now we Digest...

Pearlstone Cafe's Sweet Potato and Carrot Soup sounds like good. I'll probably end up eating at Pearlstone because of my busy schedule anyway.

Please leave some feedback about your lunch in a comment.

Saturday, April 11, 2009

A Sense of Adventure: Emily Bennett's Experience with Fast Food and Local Cuisine in Foreign Cultures

By Emily Bennett
bennettemilye@sau.edu

I will not pretend that the first time I found myself in a foreign country, I unquestioningly ate everything that was set before me. To be fair, I was a thirteen year old raised on my mother’s conservatively American food scheme, and I was in Japan. I did try almost everything, although I declined most of the sushi I was offered after my first piece turned out to be well doused in wasabi.

Once I tried it, most things were delicious. Notable exceptions include an unidentified glob of chopped vegetables that looked like salsa and tasted like vomit, a piece of raw squid cut from around the squid’s beak, and every type of tea I was offered. Of course, I have never met a tea I did not dislike, no matter what culture it originated in, so I can hardly hold it against the Japanese that I dislike theirs, too. Of course, being served such a substance by a bunch of five-year-olds who are desperately trying to conduct themselves with all of the proper dignity for a traditional tea ceremony, and who will be devastated if you do not drink all of your tea with pleasure, adds an extra layer of complexity to things.

The most important culinary lesson from the time I spent in Japan, however, was that foreign food is fun! Every evening, my host mother, my host sister, and I would cook dinner together. Mostly, I chopped salads and sliced zucchini and eggplant (two vegetables that my real mother avoids entirely), but I learned to cook tempura and an unusual type of fried rice. I was invited one evening to a barbecue where noodles were served by floating them down a bamboo shoot full of running water, snatched by chopsticks (or forks, for the clumsy American girls) and dipped into a cup of soy sauce.

I did not eat the cui (that’s guinea pig, in case you have never heard of it) in Ecuador, but only because it cost twice as much as the next most expensive thing on the menu. When my classmates headed to McDonalds in Guayaquil, I found the nearest vendor and ate shrimp and fried plantains, and it was not only delicious, it was less expensive than the cheap, American-style fast food. As for food poisoning, always a concern in developing areas, the only time I got sick after ordering a calzone from a “New York Pizza” place in Cuenca, Ecuador.

I am not saying that American food should be entirely avoided overseas – I have eaten at McDonalds on four continents and sometimes order something “American” just to laugh at how wrong they got it. For instance, in a café in Australia I once ordered an “American Burger” and was served a hamburger with an egg and a slice of pickled beet on it, along with all of the typical toppings, mayonnaise, and carrots. Similarly, at the University Brasserie of Sunshine Coast University, I picked up a packaged sandwich labeled “Hamburger” as I was rushing between classes. I was shocked upon opening it to find that in place of a bun was some kind of crusty focaccia-bread, but I was undeterred. I enthusiastically bit into the patty to discover that it was not, in fact, anything close to what I would call a hamburger. It was not bad, actually. It had onions and spices cooked into the meat, and finely shredded vegetables (and pickled beets) on top, so it was spicy, juicy, and crisp. Still, the first bite was a major shock and it took several further cautious bites to determine that it was actually not only vaguely edible but actually rather tasty.

Variety is good for you, and McDonalds is not. So when you find yourself away from home and trying to decide what to eat, do yourself and the local economy both a favor and try whatever’s local. Even if it looks or sounds disgusting, it is highly unlikely that anything worse than a bad taste will result, and if you like it, you can always use your new food-eating skill to impress and disgust less courageous friends!

The Old Man and The Sea: A Locally Owned Middle Eastern Restaurant on Israel's Mediterranean Coastline in Jaffa, Tel Aviv

By Jacob Dilson
jadil001@mail.goucher.edu

Here in America, meat is widely considered a necessity for each and every meal. It may seem logical to such a population of carnivores that any green on a plate must be balanced out by a heaping pile of meat. The humble Israeli town of Jaffa, Tel Aviv, turns this idea on its side.

One local restaurant is The Old Man and The Sea. This uniquely superb establishment does indeed serve meat, but its claim to fame (aside from impeccable service) is the world of appetizers that comes before: The mouth-watering salad platters of homemade hummus (to bitter the taste of any American brand), the fresh tahina (nothing so simple has ever been so delicious)…

Over fifteen vegetarian dishes are prepared and seasoned in a multitude of distinct ways, served on a heavy platter nearly seconds after you sit down; the better part of your day will be spent spreading them on slices of pita bread and munching on them in bliss. Topping it all off is a window view of the sprawling Mediterranean Sea.
Indeed, the tantalizing salad selections offered in Jaffa’s The Old Man and The Sea are better testimony than any that meat is nowhere near vital for a stomach-pleasing meal. A quick look at the restaurant’s ratings will obliterate any doubt.

The Old Man and the Sea
Kedem Street 83, Jaffa
phone: +972-3-6818669

Friday, April 10, 2009

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

Here's The Scoop on Dinner...

Pearlstone Cafe
Grilled All Beef Hot Dogs
French Fries
Steamed Vegetable Medley
Black Eye Pea and Carrot Soup


Stimson Dining Hall
Kettles
White Chicken Chili with Cornbread

Global
Curried Butternut Squash & Tofu Vegetable with Ginger Basmati
Barley Vegetable Salad

Grill
Hot Ham & Swiss with Spinach

Mainplate (vegetarian)
Mushroom, Feta & Onion Quiche
Scallion, Cheese & Potato Croquette
Marinated Roasted Spring Vegetables

Comfort
Mushroom Ravioli with Marsala Cream Sauce

Pasta/Pizza
Whole Wheat Pasta with Roasted Tomato Sauce & Grated Parm
Grilled Portabello Pizza

Carvery
Garlic & Herb Roasted Turkey Breast


Kosher Dining Hall
Turkey Meatballs with Rosemary Onion Gravy
Garlic and Herbed Red Bliss Potatoes
Grilled Asparagus Spears with Citrus Vinaigrette
Mixed Fruit Compote
Tossed Romaine and Iceberg Lettuce topped with Vidalia onion and Chopped Bell Pepper and Assorted Dressings



Heubeck Dining Hall
Closed - Reopens for dinner on Sunday!


and now we Digest...

Stimson dining hall is a giant mushroom fest with 27.27% of the menu items posted containing mushrooms. That's close to the worst it has ever been. You will probably find me in Pearlstone Cafe or ordering takeout via campusfoods.com for dinner!

Please leave some feedback about your dinner in a comment.

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

Here's The Scoop on Lunch...

Pearlstone Cafe
Philadelphia Chicken Steak with Caramelized Onions
Steamed Vegetables
Black Eye Pea and Carrot Soup


Stimson Dining Hall
Kettles
White Chicken Chili with Cornbread

Global
Thai Curried Tofu with Udon Noodles
Asian Cabbage Slaw

Grill
Vegetarian Hoagie with Red Onion, Peppers, Banana Peppers, Provolone

Mainplate (vegetarian)
Four Bean Ragu
Swiss Chard & Dandelion Green & Cheese Pie

Comfort
Asian Sesame Garlic Roasted Chicken Wings

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


Kosher Dining Hall
Mixed Cheese Lasagna
Quinoa Stuffed Peppers
Steamed Cauliflower
Maple Glazed Butternut Squash
Cucumbers, Cherry Tomatoes, and Carrots with Assorted Dressings

Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Chicken Curry Coconut, Wonton Cilantro Dumpling

Sandwiches
Miami Cubano

Cucina Verde
Aloo Gobi Masala
Tandoori Potatoes
Red Chili Green Beans

Comfort
Dijon Basil Chicken Breast
Balsamic Glazed Tomatoes
Creamy Potatoes

Toss-Up
Carrot Salad with Yogurt Raisin Sauce


and now we Digest...

I don't really have a prediction for lunch. I'm really sleepy right now and not in the mood to think about food. What do you think sounds good?

Please leave some feedback about your lunch in a comment.

Thursday, April 9, 2009

Preserve Products Responds to Post About the Removal of Recycline Cups from Goucher College Dining Halls

The following is a comment from the post "Bon Appetit Plans to Remove Filthy Green Recycline Cups from Goucher College Dining Halls" left by Elisa Chiniara, Customer Service Associate at Preserve Products:
Thank you for taking the time to bring this issue to our attention. We applaud Goucher’s efforts to try to make the dining hall more sustainable by using recycled products. We are sorry that the products are not working for you. Prior to launching the line, we did test the tableware in a commercial dishwasher at a university as well as a residential dishwasher—both tests showed that the tableware including tumblers could hold up to the high heat and be perfectly clean when it came out. We have had no complaints like this since the product line launched four years ago. Perhaps there is something particular to the dishwasher that is causing the problem? We stand by the Preserve Tableware, whether it’s used on a small-scale in a home, or a larger-scale as in an office or school cafeteria.

In keeping with the environmental mission of Preserve, please do not throw away the tableware but rather send it back to us clean and we will incorporate it into our new pilot tableware sharing program. This program is for Preservers who would like to use large quantities of tableware for parties and gatherings. When choosing a new set of tableware for your dining hall, please encourage whoever is responsible for purchasing to continue to take the environment into consideration and research eco-friendly materials. If you have any further questions, please feel free to email us at info@preserveproducts.com
Goucher's new cups are here! They are much sturdier and cleaner than the previous green tumblers. I will look into getting more information about them tomorrow when I meet with Norman Zwagil, General Manager of Bon Appetit at Goucher College. I'll ask about the fate of the old cups and the environmental impact of the new ones.

Stay tuned!

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

Here's The Scoop on Dinner...

Pearlstone Cafe
Fettuccine Alfredo with Steamed Broccoli
New England Clam Chowder


Stimson Dining Hall
Kettles
Corn Chowder

Global
Mini Thai Shrimp Burgers with Cucumber Slaw
Mango & Papaya Salad

Grill
Pulled BBQ Pork Sandwich with Apple Slaw

Mainplate (vegetarian)
Bourisin & Spinach Dip with Pita
Broccoli & Cheddar Frittata
Ravioli with Pesto Pine Nut Sauce

Comfort
Spring Vegetable & Italian Sausage Baked Ziti

Pasta/Pizza
Asparagus & Mushroom Pasta Toss with Gnocchi
Tomato & Basil Pizza

Carvery
House Smoked Roasted Chicken with Sticky Molasses BBQ


Kosher Dining Hall
Passover Seder #2
Traditional Seder Plate (Parsley, Grated Horseradish, Roasted Egg, Haroset, Lamb Shank Bone) (1 per table of 10)
Hard Boiled Eggs
Chicken Soup with Herbed Matzo Balls
Rosemary and Apricot-glazed Chicken
Quinoa Pilaf
Parsley Roast Yukon Gold Potatoes
Tomato, Red Onion, and Black Olive Salad with Lemon Vinaigrette


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Vegetarian Thai Red Curry and Coconut Stir Fry

Sandwiches
Grilled Tomato and Cheese Naan Sandwich

Cucina Verde
Ricotta and Spinach Tart
Tomato Tart Tatin
Lemon and Lime Snow Peas

Comfort
Portland Pork Chop with Shitake Demi
Steamed Red Potatoes toss with roasted Garlic Oil
Corn and Tomatoes

Toss-Up
Yellow Split Pea Salad


and now we Digest...

The entire Stimson dining hall mainplate section looks amazing, especially the Ravioli with Pesto Pine Nut Sauce!

Please leave some feedback about your dinner in a comment.

The Scoop: A Guide to Eating Lunch in Goucher College Dining Halls - Thursday, April 9, 2009

Here's The Scoop on Lunch...

Pearlstone Cafe
Black Forest Ham and Swiss Melt
French Fries
Steamed Vegetable Medley
New England Clam Chowder


Stimson Dining Hall
Kettles
Corn Chowder

Global
Red Pork Curry with Steamed Rice
Assorted Asian Dips & Sauces

Grill
California Grilled Vegetable & Sprout Wrap with Avocado

Mainplate (vegetarian)
Polenta Pizzettes
Spinach & Ricotta Spanakoptia

Comfort
Dry Pesto Crusted Salmon with Wild Mushroom Sauce over Wilted Greens

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


Kosher Dining Hall
New York Deli Platter to include Gourmet Turkey Breast, Pastrami, Hard Salami and Bologna
Sliced Tomato, Lettuce, Cucumbers, Red Onion
Home Made Coleslaw
Curried Egg Salad
Fresh Chopped Liver

Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Spicy Shrimp with Pineapple and Bokchoy

Sandwiches
Roasted Tomato Panini with Goat Cheese

Cucina Verde
Moroccan Style Tempeh
Roasted Corn
Sumac Tomatoes

Comfort
Oaxacan Braised Beef in a Tomatillo Sauce
Amaranth-Potato Croquettes
Steamed Broccoli

Toss-Up
Cous Cous Salad


and now we Digest...

Heubeck dining hall's Roasted Tomato Panini with Goat Cheese is the only thing that stands out to me in these lunch menus. If I was not going to be in Baltimore that's probably what I'd have to eat.

Please leave some feedback about your lunch in a comment.

Wednesday, April 8, 2009

The Scoop: A Guide to Eating Dinner in Goucher College Dining Halls - Wednesday, April 8, 2009

Here's The Scoop on Dinner...

Pearlstone Cafe
Hoisin Chicken with Fresh Ginger
Jasmine Rice with Scallions
Cabbage and Peppers
Lentil and Bacon Soup


Stimson Dining Hall
Kettles
Sweet Miso & Scallion Broth

Global
Vietnamese Style Shrimp Fried Rice
Carrot & Daikon Salad

Grill
Oven Roasted Vegetable & Hummus High Roller Wrap

Mainplate (vegetarian)
Crisp Tofu & Vegetable Saute
Curried Udon Noodles
Bombay Roasted Root Vegetables

Comfort
Grilled Brazilian Pork Chops with Roasted Tomato Salsa

Pasta/Pizza
Penne with Cherry Tomato & Basil Pomodora
Basil Pesto Pizza with Fresh Mozzarella

Carvery
Honey Mustard Glazed Rotisserie Chicken


Kosher Dining Hall
Passover Seder #1
Traditional Seder Plate (Parsley, Grated Horseradish, Roasted Egg, Haroset, Lamb Shank Bone) (1 per table of 10)
Hard Boiled Eggs
Chicken Soup with Herbed Matzo Balls
Rosemary and Apricot-glazed Chicken
California Steamed Vegetable Medley
Roasted Red Potatoes
Tomato, Red Onion, and Black Olive Salad with Lemon Vinaigrette


Heubeck Dining Hall
Stockpots
Asian Bowl

Global Greens
Beef Broccoli or Tofu with Ginger and Rice

Sandwiches
Cranberry Chicken Salad Served on Pretzel Roll

Cucina Verde
Tomato Soup
Grilled Cheese Pita
Garlic Braised Leeks and Spinach

Comfort
Braised Bone-In Chicken Breast with Shallot Lemons
Stewed Tomatoes
Rice with Peas

Toss-Up
Cucumber Salad


and now we Digest...

I love Matzo Balls! Simply can't get enough of them. I don't need anything else in my meal, just Matzo Balls! Guess where you'll probably find me at dinner time...

Please leave some feedback about your dinner in a comment.

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