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.
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.
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: http://dining.uconn.edu/locations/
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.
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.
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.
Thank you to everyone who participated in our 2016 culinary contests.
“Hair of the dog, gruff nod to breakfast at noon”
Lamb and Red Lentil Soup
Captain of the Sea
Shrimp with Squid and Carrot Pastas with Brown Butter Sage Sauce
Pesto Encrusted Sword Fish Filet with Tomato Beurre Blanc
Coq au Vin
Death by Poe-Chocolate
“Gluten Free Honey Lavender Croquembouche”
Gluten Free Almond Cake with Salted Caramel Earl Grey Ice Cream
Boiling Point Competition
Mystery Basket: Alligator, Sunchokes, Anchovies, Buddha’s Hand, Apple Pie.
Additional Twists: Chocolate Syrup, Coriander Pesto, Mango Pesto
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
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
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
To view the recipes that two of Dining Services’ chefs presented at the Storrs Center festival, please click here.