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You Are Invited to Attend Earth Day Spring Fling 2017

Earth Day Spring Fling 2017

Passover Meal Request Form

NOSH Kosher Kitchen in Gelfenbien will be serving Passover meals Tuesday, April 11th through Tuesday, April 18th by reservation only. Please fill out the form to reserve your meals.

2017 Passover Meal Request Form

  • Please Note:

    NOSH Kosher Kitchen in Gelfenbien will be serving Passover meals Tuesday, April 11th through Tuesday, April 18th by reservation only. The Seder dinners fall on the evening of Monday, April 10th and Tuesday, April 11th and are sponsored by Hillel House, catered by Nosh Kosher Kitchen and will be served at the Hillel House. Friday night dinner on April 14th and Saturday lunch on April 15th will be catered by Nosh Kosher Kitchen at Hillel House. All other meals are prepared by Nosh Kosher Kitchen and served at Gelfenbien Commons. Meals can be paid for by meal swipes, points, flex passes, cash or check. Guests must be signed up on a separate form and may be paid for by points, Flex passes, cash or check. All meal swipes, flex passes and points will be taken off your meal plan when you form is submitted. Cash meals must be paid for at Dining Services, located in Bishop Center, by April 7th. There are no refunds for missed meals. Keep a copy of this form for your own records.
  • Choose Your Meal(s)

  • After You Click Submit

    Print this confirmation page for your own records. Cash meals must be paid for at Dining Services main office located in Bishop Center, by April 7th. If paying by cash or check, please bring this form to the Dining Services office in Bishop Center by April 7th with your payment.

Earth Day Spring Fling in April

This year’s earth day spring fling celebration will be held on Tuesday, April 18th from 11:00am – 2:00pm on Fairfield Way. (Rain date is April 19th.) More information will be forthcoming.

Certified Green Restaurant® Information

In keeping with the University’s environmental sustainability plans, all of our eight residential dining units (Whitney, Buckley, South, McMahon, Putnam, Northwest, North & Gelfenbien) have been approved as Certified Green Restaurant® with the Green Restaurant Association. Founded in 1990, The Green Restaurant Association, an international nonprofit organization, has pioneered the Green Restaurant® movement as the leading voice within the industry, encouraging restaurants to green their operations using transparent, science-based certification standards. With its turnkey certification system, the GRA has made it accessible for thousands of restaurants to become more environmentally sustainable in Energy, Water, Waste, Food, Chemicals, Disposables, & Building. For more information:

A Bagged Meal Option is Available if Needed Because of Illness

Now that flu season is upon us, if you become ill and cannot make it to a dining unit for a meal, you may call the dining facility you normally eat in, ask for the manager on duty and request a meal “to go.” Please provide the manager with your PeopleSoft number as well as the name of the individual who will be picking up your meal. When the designated person picks up the meal for you, they may swipe in their own card, swipe in the requesting student’s card and contact the unit manager to assist with the take-out.

UConn in Sierra Club ‘Cool Schools’ Top 10 Again

For the fifth time in as many years, the University of Connecticut is among the top 10 schools in the Sierra Club’s “Cool Schools” ranking. UConn placed ninth on the list this year, and was one of only a few Carnegie Level One Research Institutions still in the top 10. A change in survey methodology knocked previously high-ranking schools lower down the list, and put smaller liberal arts colleges and schools with specialized environmental programs into the top spots.

Farm Fresh Market Done for the Season

Dining Services would like to thank everyone who patronized the Farm Fresh Market this season. We look forward to serving you in the spring of 2017.

Dining Services 2016 Culinary Olympics Winners

Thank you to everyone who participated in our 2016 culinary contests.

Recipe Contest




1st Place

“Hair of the dog, gruff nod to breakfast at noon”

Kristina Breuninger


2nd Place

Lamb and Red Lentil Soup

Alexis Saucier


3rd Place

Captain of the Sea

Donna Johnston




1st Place

Shrimp with Squid and Carrot Pastas with Brown Butter Sage Sauce

Alexis Saucier


2nd place

Pesto Encrusted Sword Fish Filet with Tomato Beurre Blanc

Mathew Nichols


3rd Place

Coq au Vin

Charlie String




1st Place

Death by Poe-Chocolate

Hector Vega


2nd Place

“Gluten Free Honey Lavender Croquembouche”

Kristina Breuninger


3rd Place


Gluten Free Almond Cake with Salted Caramel Earl Grey Ice Cream

Alexis Saucier



Boiling Point Competition


Mystery Basket: Alligator, Sunchokes, Anchovies, Buddha’s Hand, Apple Pie.

Additional Twists: Chocolate Syrup, Coriander Pesto, Mango Pesto


1st Place


Team 6 Union Street Market

Richard Granja, Omayra Quiles, Peter Diani

Potato Sunchoke Cake w/white balsamic Anchovie


Gator & French Toast w/Mango Chutney Maple Drizzle

Apple Chutney wontons w/Maple Whipped Cream



2nd Place


Team 4 Central Production Kitchen

Sean FitzGerald, Melissa Grindal, Heidi Howlett


Budda Canapee w/Roasted Harvest Pie

Plated w/ a Cognac Gastrique

Gator Tika Kabob w/a cucumber fresh salad

Summer time sunchoke and anchovies, fresh citrus zest



3rd Place


Team 11Gelfenbien

Lucinda Simms, Donna Johnston, Scott Chapman


Alligator Spring Roll w/Apricot Gaina Glaze

Apple Pie & Anchovies Wonton

Budda’s Citrus Parfait w/Chocolate & Apple Pie Crumble



Program 2016 Judges-Final

Recipes From the Storrs Center Celebration

To view the recipes that two of Dining Services’ chefs presented at the Storrs Center festival, please click here.

UConn Dairy Bar Wins Best of Connecticut Award

The UConn Dairy Bar has won Connecticut Magazine’s the “Best of Connecticut 2015” award for best ice cream parlor. See link for details.