Roger Susanin from WFSB Channel 3 visited with Chef Landolphi to discuss back-to-school meals including our loaded tots and empanadas that will be on the menu at the Union Street Market for Fall semester. Click the image below to see the full segment that took place in our Innovation Lab.
Dining In the News
In The News: CrossRoads is UConn’s first meatless cafe
Susan Dunne, Hartford Courant
Each year, UConn’s Dining Services department queries students and employees about food preferences and sensitivities, to provide them with what they want and need. Ethan Haggerty, an official in the department, noticed something: “There are more and more vegetarians and vegans than ever before.”
On Aug. 30, the university opened the first dining space in its history with no meat on the menu. CrossRoads Café, in the Wilbur Cross Building where Wilbur’s Café used to be, is open to the public.
Haggerty, area manager for several campus cafes, said CrossRoads is not just for the plant-based crowd. He’s going after “flexitarians,” people who eat mostly vegetarian meals but occasionally eat meat or fish.
“They’re looking for delicious food and are willing to try plant-based options,” he said. “It’s all about giving people more choices.”
To read more…check out the full article here.
In the News: UConn dining named a top power player
UConn dining named a top power player
LISA MASSICOTTE
Chronicle Staff Writer
STORRS — Once again, the University of Connecticut Department of Dining Services has been recognized in Food Management magazine’s Top 25 College Dining Power Players.
UConn dining leaders are taking this recognition as an opportunity to show dining services does far more than just cook for students.
“We’re more than just dining services. Not only do we feed the students, we also take part in working with different departments to educate the students,” said UConn Associate Director for Culinary Development and Residential Dining Robert Landolphi.
Food Management magazine is a go-to resource for colleges and universities around the country to obtain and share information on campus dining trends, ideas and management strategies.
Read more of this article at https://thechronicle.com/stories/20210609DINING.php
In The News: Dining to Develop Plant-Based Cafe
The idea of a plant-based café on campus was first brought forth to Dining by Maddie Pickett, a fourth-semester biomedical engineering major. Dining created a survey to see what students at Storrs thought of the idea and many were in favor of seeing this idea come to fruition.
This new venture for the fall will involve students through the entire development process and also provide dining with more opportunities to support CT farms, in particular, our student-run Spring Valley Farm.
Stay tuned! Next steps are to create a mission statement, invite students to share their favorite plant-based recipes, and then test some of these recipes with students in our innovation lab. Check out the article in the UConn Daily Campus http://bit.ly/3jkh2Ho
In The News: UConn’s Dining Services is one of the largest in the nation
Chef Landolphi Guest Appearance on WTNH 8 Minute Meals
UConn Dining Services Manager for Culinary Development Robert Landolphi made a guest appearance on WTNH Channel 8 Good Morning CT creating a Hawaiian Barbecue Pulled Pork sandwich on a Hawaiian brioche bun. Check out the video to make it at home or try one today in the USM Market Cafe (Student Union, 1st floor).
Chef Landolphi also showed off the Polish (Zapiekanka) Flatbread, Japanese Chicken Salad, and the Italian Flatbread. All are being served this week at the Market Cafe.