Author: Desroches, Rebecca

Staff Profile: Penni Corcoran

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Current Position at UConn Dining Services: Validine Operator at McMahon for the last 5 years – validine operators greet all the students and guests at the dining hall and assist them with questions, tapping their OneCards, and meal purchase transactions.

What was your journey before coming to UConn? I graduated from nearby E.O. Smith High School, taught English in Brazil for 3 years, worked at CT Bank and Trust and also as a nurse aide.

What has been your journey at UConn Dining? I started at UConn in 1994 as a validine operator at Russell A&B. Other positions included receptionist at the Dining main office, receptionist at Jonathan’s Restaurant, chef assistant, location lead, and kitchen assistant. Although I retired from full-time employment, I am still at McMahon on a part time basis.

What do you love about your job? I love interacting with the students and visitors. I treat the kids like they are mine. I love listening to their stores and adventures. I am a huge sports fan and over the years I have bonded and kept in touch with a lot of the student athletes and other students on social media.

What is your favorite menu item at UConn? I love the food at McMahon! My favorite item is salmon and steamed veggies.

What are some fond memories you have of your time at UConn? We used to have a barbecue every week at Jonathan’s Restaurant. I liked helping serve and prepare food. My special memories are working with different types of people. South was my favorite dining hall. I trained a lot of kitchen assistants.

Students pose with staff member Penni Corcoran
Celebrating Penni's birthday!
Students pose with staff member Penni Corcoran

Staff Profile: Sue Meduna

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Portrait of Susan Meduna

Current Position at UConn Dining Services: Location Supervisor for 3 years at Mango

History at UConn Dining:  I started working at UConn Dining when I was in high school, in the Commons Dining Hall in 1984. I have worked at UConn for most of my life. Positions have included:

Jonathans Restaurant Supervisor
Production Kitchen
Location Lead & Location Supervisor at Union Street Market

What do you love about your job at UConn/UConn Dining: I love working with the students and value all the friendships I have gained throughout the years. I like to believe that I have made a little difference in the lives of the students I have worked with. I know that I continue to learn every day from the diversity of students that I come in contact with. I do believe this career keeps me young at heart.

What is something you like to do in your spare time? photography, drone photography, going to the beach, mountains, and sunrises on Horsebarn Hill

Do you have a favorite menu item at UConn: UConn Dairy Bar ice cream

What activities or events have you enjoyed being a part of at UConn?: I love to promote special events for Dining. Some events have included: Opening day baseball, Super Bowl, Hawaiian shirt days, Mardi Gras, and Spirit Weeks. These special events were accompanied by special menus and included the Dining staff, who participated in fun attire to match. Most recently, we hosted a UConn Final Four event at Mango, which included blue-and-white smoothies and our own Mango Mike!

Hawaiian shirt day
Hawaiian Day at Mango

UConn Chefs to hold Cooking Demos at Celebrate Mansfield

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UConn Dining will once again be at the Celebrate Mansfield event on September 24th in downtown Storrs! Our chefs will be cooking up some delicious recipes and then giving out samples. At 2:30pm Chef Ron Swiller will prepare a Savory Smoked Salmon Cheesecake Appetizer and at 3:30pm Chef Rob Landolphi will prepare Cinnamon Chipotle Cachapas with Black Bean Avocado Salsa.

The Dairy Bar truck and Food for the Pack food truck will also be there.

Join the Mansfield Downtown Partnership for a day full of music, food, and fun for all ages!
Check out more details on the festival at https://www.downtownstorrsfestival.org/

 

 

Green Piece Reusable To-Go Container Program

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The Dining Services Green Piece program at the Student Union is back! Join the program and you will be able to ask your server at the Union Street Market (USM), Earth, Wok & Fire or One Plate, Two Plates to prepare your food in the Green Piece container. With each use of the Green Piece container you receive .50 cents off your meal. When finished eating, drop in the return bin outside the USM and we do the cleaning. With the one time $5 enrollment cost it pays for itself with 10 uses. See more details on the program at https://dining.uconn.edu/thegreenpiece/

Dairy Bar Recognized as a Top Ice Cream Shop in New England

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Dairy Bar has recently been recognized by the Boston Globe Magazine and Yankee Magazine as a top ice cream destination in New England!

Boston Globe journalist Francis Storrs says:

I admit there aren’t a ton of reasons to visit Storrs in the summer, which I can say because I grew up there, but the second best reason for the trip (you’re first Mom and Dad!) is for what I humbly judge to be New England’s best ice cream. The University of Connecticut started as an agricultural school, and the Dairy Bar helps continue that tradition, crafting dozens of flavors using milk and cream from cows you can actually see from the shop, as they graze on Horsebarn Hill. You can’t go wrong with any shake, sundae, or cone – my go-to flavors are salted caramel crunch, Husky Tracks, and classic chocolate – but if you want to be right, get the giant ice cream made with homemade chocolate chip cookies. It’s big enough to share. After one bite, you won’t want to.

https://www.bostonglobe.com/2022/07/14/magazine/40-tiny-perfect-things-about-summer-new-england/

 

 

 

UConn Dining Wins Gold for NACUFS Best Vegan Recipe

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The University of Connecticut Department of Dining Services is honored to accept the Gold Medal for the Best Vegan Recipe contest from the National Association of College and University Food Services (NACUFS). Dining Services has also won the gold award for our vegan recipes in 2018, and 2016, and bronze in 2020.

Our recipe submission, Cinnamon Chipotle Cachapas with Black Bean Avocado Salsa, and Pickled Red Onions, was part of the menu rotation at McMahon dining hall this semester and was showcased as part of a plant-forward event.

“We are proud to have an administration that supports our involvement in NACUFS, a team of managers and chefs that believe in sustainability,” says Robert Landolphi, assistant director of culinary development for UConn Dining Services. “Most importantly, we have a student body that dines with us daily and are willing to share with us what is important to them as they assist us in expanding our plant-based cuisine.”

This is the second NACUFS award for Dining Services this year. In March, UConn Dining Chef Sean Hawkins received bronze during a culinary challenge at the NACUFS Mid-Atlantic/Northeast Regional Conference. Hawkins’ award-winning recipe for Herb Crusted Turkey Filet, coriander sweet potatoes, frenched green beans, and a leek cream sauce can be found at the link below.

Want to make it yourself? Find a printable recipe here and check out the demo with Chef Landolphi below. Find more UConn Dining recipes at dining.uconn.edu/recipes.

UConn Dining to Host Summer Culinary Camps for Children

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UConn Dining Services is excited to welcome back our culinary camps for children.

Our two-day camps are open to children ages 11-13 and will be held at Gelfenbien Commons Dining Hall.

Participants will have an opportunity in both camps to work with award-winning UConn chefs and learn the basics related to cooking.

See full details at dining.uconn.edu/ucann-cook-camps

Earth Day Spring Fling to Feature Zero Waste BBQ

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The annual Earth Day Spring Fling, co-hosted by the Office of Sustainability and the Department Dining Services, returns after a two year hiatus due to the pandemic, to Fairfield Way on Wednesday, April 20th, from 11am-2pm.

The sustainability festival will include vendors, fun activities, and events including a goat yoga session and a zero waste BBQ lunch from Dining Services.

See below for event details:

Zero Waste BBQ – Dining Services will be catering an outdoor zero-waste barbecue featuring vegan, vegetarian, and sustainable food options sourced locally. Lunch will cost one flex pass or $12 credit/debit. The meal will include a small ice cream from the UConn Dairy Bar truck. The UConn Bakery will also be there handing out spring theme cupcakes to celebrate Arbor Day. Students can donate their flex passes at the event if they have extras. Click here for the menu.

Environmental Art Show: Show off your eco-related art! Submit your art entry.

12-1p Goat Yoga: Yoga alongside the little goats of Bradley Mountain Farm. 75 person cap – you must register beforehand. Bring your own towel or yoga mat to Founders Green.

Party Peddler Bike: Hop on the 10 person bike for a tour of sustainability along Fairfield Way.

125th Class Tree Planting: As a certified Tree Campus, we’re happy to plant the Class of 2022’s student-selected Three-Flowered Maple on the north side of Wilbur Cross from 1-2pm.

Eco-Vendors: Meet with student and community organizations dedicated to sustainability, as well as eco-minded businesses along Fairfield Way.

For more information, please email sustainability@uconn.edu.

 

UConn Chef Receives Bronze at Culinary Competition

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UConn Dining Chef Sean Hawkins had his recipe accepted into the National Association of College & University Food Services (NACUFS) Culinary Challenge. The competition took place on Monday, March 21st during the NACUFS Mid-Atlantic/Northeast Regional Conference in Norfolk, Virginia. Sean received bronze for his recipe Herb Crusted Turkey Filet, coriander sweet potatoes, frenched green beans, and a leek cream sauce. A printable version of his recipe can be found at dining.uconn.edu/recipes along many other Dining Services recipes.

Sean’s career has brought him full circle to UConn. He started off as a Windham Tech intern in our dining halls and then headed to The Culinary Institute of America. Click here to learn more about his journey back to UConn.

CONGRATS SEAN!!!