Author: Desroches, Rebecca
In The News: Want to cut down on animal products but just can’t give up the bacon? Reducetarians won’t judge.
“The plant-based movement is here to stay,” Pierce said. “We have seen a significant decrease in the consumption of meat and sugary beverages. The students are definitely eating healthier.”
Click the image below to read more from the Washington Post.
In The News: UConn’s Dining Services is one of the largest in the nation
“People cannot forget the fact that no matter how big we are, we have the ability — and this is what helps us being self-operated — we have the ability to meet the individual student need,” Pierce said.
Click the image below to read more from the Daily Campus.
Food Truck Returns to Fairfield Way Dec. 2
After a brief hiatus for repairs, the Food for Thought Food Truck returns to Fairfield Way on Monday, December 2nd.
Hours have changed through December 13th.
Monday – Friday
11:00am-2:00pm
In the event of severe or bad weather, please call 486-4206 to check and see if the food truck is serving.
Food Truck news and information will now be on the UConn Dining Services social media accounts. Follow us for updates at
Facebook | Instagram | Twitter
In addition to our daily entrees, we’re also serving up the following daily specials for fall:
Monday: Potato steak chips – Freshly fried potato chips layered with shaved steak, peppers, onions, yellow cheese sauce and jalapeños. $6.99
Tuesday: Bacon Chicken Ranch Sandwich – A golden fried chicken cutlet topped with bacon and creamy ranch dressing. Served on a grilled brioche roll. $5.99
Wednesday: Avocado Fries – A whole avocado cut into six wedges and deep fried, then seasoned with Kosher salt and a lime. Served with a chipotle aioli dipping sauce. $4.99
Thursday: Turkey Club Wrap – Sliced deli turkey on a garlic herb wrap with bacon, guacamole, lettuce and tomato. $5.99
Friday: Apple Pie Fries – Tempura battered apple wedges sprinkled with cinnamon sugar, drizzled with caramel sauce and topped with whipped cream. Tastes like hot apple pie! $2.99
Cash, Credit Card or Husky Bucks
A Sweet Year for UConn Dairy Bar
From Game of Cones to making their own waffles cones, the Dairy Bar has had a sweet year! Congrats to the Dairy Bar, UConn Animal Science and the UConn Creamery for receiving the following awards and mentions:
- Best Ice Cream – The Chronicle Best of 2019 Readers’ Choice Award
- Best Ice Cream Shop – Hartford Courant – CTNow Best of Hartford Readers’ Poll 2019
- American Society of Animal Science 2019 Big Scoop Competition: Lemon Ice Box Pie
- American Cheese Society 2019: Our Chipotle Queso Blanco and our Green Chile Queso Blanco were recognized for excellence amongst 1742 products from over 250 entering companies. The Chipotle and Green Chile cheeses were awarded second and third place in their category, respectively.
- Trip Advisor Certificate of Excellence Hall of Fame: Dairy Bar earned a spot in the Trip Advisor Hall of Fame for 5 years of excellence!
Making Headlines:
- Hartford Courant: Fall Menus
- the Chronicle: UConn Dairy Bar is the ice cream of the crop
- Spokin.Com: Top 50 Allergy-Friendly Ice Cream Shops in the US
- WFSB Eyewitness News 3: Video: Winter Comes back to UConn Dairy Bar for ‘Game of Cones’
- WTNH News 8: UConn’s Dairy Bar offering Game of Thrones-inspired menu items
- Fox61 #CTbucketlist Spring Road Trip: Tolland County
- WFSB 20 Towns in Twenty Days: The UConn Dairy Bar in Storrs |Storrs houses UConn and much more
- the Chronicle – Old-school process, local ingredients set UConn Dairy Bar apart (eEdition subscription required)
The Dairy Bar was also on the cover of the UConn Dining Services fall edition of UCuisine.
Check out the Dairy Bar scoop! Connect with us on social
Instagram @uconndairybar
facebook.com/UConnDairyBar
twitter.com/UConnDairyBar
https://dining.uconn.edu/uconn-dairy-bar/
In The News: 6 Dining Trends for Gen Z
UConn Executive Director of Dining Services Dennis Pierce discussed dining trends for Gen Z at the Multi-Unit Foodservice Operators (MUFSO) Conference in October.
Click the image below for the article from Food Management Magazine.
Chef Profile: Bruce Haney
Hard work and dedication are the ingredients in chef Bruce Haney’s career. In his almost 48 years as a full time chef at UConn Dining Services, he has also held eight other jobs as a chef and caterer in his spare time. If that wasn’t enough, Haney also serves as the treasurer for his union, Unite Here Local 2527T, on the Pension Committee and as co-chairman on the Retirement Plan Committee.
Shortly after receiving his associate’s degree in Culinary Arts, from the Culinary Institute of America, he joined the Army Enlisted Aide Program as part of the Quartermaster School. As an aide under the command of a Lieutenant General he was responsible for purchasing, menu planning, food preparation and serving for all meals, dinner parties and special functions. During his time in the Army he rose to the rank of sergeant and received the Commendation Medal and Good Conduct Medal.
After he was discharged, Bruce began his career at UConn in 1972 as a chef and dining hall manager. During his 31 years in this role he would also bring his talents as an executive chef to numerous venues in the area:
Owner/Executive Chef – Thistles A Caterer, Inc (Pautipaug Country Club), Baltic, CT
Perry’s Restaurant, Willimantic, CT
Frank Davis Resort, Moodus, CT
Pasquaney Inn, Bridgewater, NH
Willimantic Motor Inn, CT
From 1969-1985 he also took on a third job of catering private parties, weddings and banquets for 25-350 people.
In 2003, Bruce received the Dining Services Employee of the Year Award and became a kosher chef at Gelfenbien Commons Dining Hall. Gelfenbien is the only dining hall on campus that offers a kosher kitchen that is certified by the Kashrut Commission of Greater Hartford. All kosher dishes are prepared under the close supervision of our resident Mashgiachs.
Bruce has been married for 47 years and makes his home in South Windham, CT. He has three children, and four grandchildren.
“Since high school I have enjoyed working in food service, with the changing trends, and working at UConn, especially given the diversity of the students. I have especially enjoyed the opportunity to venture into new and varied menus and ethnic foods.”
Thanksgiving Break Meal Request
Student Opportunities at Spring Valley Farm
Earth, Wok & Fire Opens in Student Union
Earth, Wok & Fire officially opened on the lower level of the Student Union this week and will offer a fine selection of Asian cuisine.
Its name was created by UConn students, who offered a fitting reference to the two styles of preparation that is offered at this venue.
Customers have a choice of either selecting carefully prepared Asian dishes with zesty and tangy flavors such as General Tso’s Chicken, Beef & Broccoli, and Vegetable Lo Mein or creating their own masterpiece. Customers can build their own dish by selecting a protein, vegetables and a wide selection of sauces and seasonings. Daily specials will also be offered.
Earth, Wok & Fire’s chefs take the time and effort to ensure quality ingredients by making food from scratch every day.
We thank you for your feedback and patience during our opening week.
Hours of Operation:
Monday-Thursday 11:00am-7:00pm
Fridays 11:00am-5:00pm
Cash, Husky Bucks, Visa, MasterCard, AmEx, and Discover are accepted.
