Dairy Bar has recently been recognized by the Boston Globe Magazine and Yankee Magazine as a top ice cream destination in New England!
Author: Desroches, Rebecca
UConn Dining Wins Gold for NACUFS Best Vegan Recipe
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
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
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
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!!!
Food Truck Returns with New Look, Name & Menu
After a short hiatus, the UConn Dining food truck will be returning to Fairfield Way with a new look, new name, and new menu for the spring semester.
The truck has been a part of UConn Dining retail operations since 2015 and the new look and name, Food For The Pack, radiates Husky pride!
The revamped menu (see below) is all about the American classic combo of burgers and fries! Stop by and try a burger from the menu and say “hi” to Chef Laura!
The truck operates weekdays on Fairfield Way (near the library) from 11am-4pm. Like many of our other retail locations, the food truck is cashless. The truck accepts Husky Bucks and credit/debit (Visa, Mastercard, AmEx, Discover).
If you are interested in reserving the truck for an event, please contact Truck Manager John Smith at john.smith@uconn.edu.
Dairy Bar Gift Certificates Available to Purchase Online
Dairy Bar gift certificates make great gifts any time of the year and now you can purchase them online and have them shipped to yourself or someone else. Available in denominations of $5 or $10.
Gift certificates are also available to purchase in person at the Dairy Bar.
Online orders can only be processed during our hours of operation and will incur a $1 shipping & handling fee.
Purchase here: https://bit.ly/OrderUConnDB
Please visit the Dairy Bar website for current hours.
Student Developed Nutrition Bar Now Being Sold at the C-Store
Reach Bar is now being sold at the Union Central Exchange Convenience Store in the Student Union! UConn Dining is proud to support the UConn entrepreneurial team that created the Reach Bar – Eva Quigley (left), Natalie Lacroix, and Sofia Saul (right).The Reach Bar is a vegetable-based nutrition bar and for every bar purchased they donate a meal to a child in a food-insecure home through a partnership with a Connecticut-based nonprofit.
The bar is vegan, gluten-free, kosher, non-GMO, and domestically produced, manufactured, and assembled.
Stop by to purchase a bar and support your fellow Huskies!
To learn more about their story, check out the article in UConn Today https://bit.ly/3o6QHQ1
In The News: A New Student-Inspired Cafe at Wilbur Cross
CrossRoads Cafe was featured in the fall issue of the UConn Magazine. Click here for the full article.
In The News: UConn opens first plant-based campus café
Food Management magazine featured the recently opened CrossRoads cafe. Click the image below to read more and see the photos.
