Beginning Friday, September 11th, Dining Services will begin to distribute blue reusable bags in the dining halls for students to use for to-go food.

The bag is super lightweight and can be easily folded up into the inner pouch to save space which makes for easy portability.

Each student will receive one bag and it will be noted on their OneCard when they receive their bag.

If students forget their bag they will be able to request a recyclable/eco-friendly plastic bag at the dining hall.

For more information on this, check out the article featured in the Daily Campus.

Stop by and check out Mango in the Rec Center. We created our own menu of fresh smoothies, grain bowls, salads, wraps, and grilled gooeys!! Choose something from the menu or you can build-your-own bowls, salads and wraps. Mango accepts meal plan points. View the menu at https://dining.uconn.edu/mango/

Mango Hours:

Monday – Thursday: 7:30am – 7:30pm
SMOOTHIES ONLY 7:30am – 10:00am
**CLOSED 1PM – 3PM (Rec Ctr cleaning)**

Friday: 7:30am – 1:00pm
SMOOTHIES ONLY 7:30am – 10:00am

Saturday: CLOSED
Sunday: 3:00 – 7:30pm
SMOOTHIES ONLY

The UConn Women’s Basketball team took their team-building skills off the court and into the kitchen with members of the UConn Dining team. Chef Robert Landolphi (assistant director of culinary operations) and chef Ron Swiller lead the team in creating six recipes as part of a UConn Sports Nutrition Hungry Husky Cooking Class in the Dining Services Innovation Lab.

As the chefs guided the team through the creation of each dish they provided useful prep and kitchen basics such as: knife skills, deboning salmon, proper cooking temperatures, using a food processor, and how to sauté, grill and pan fry. To top off the evening the team built their own parfaits in martini glasses with black bean brownies.

The Innovation Lab is a commercial kitchen that includes classroom space and is used to host cooking classes and develop new recipes for the campus community. Throughout the evening, the team made:

• Garlic Butter Herbed Baked Salmon with Broccoli
• Sweet Chili Teriyaki Chicken / Sticky Rice
• Classic Caesar Salad with Herbed Croutons and Bacon Crumbles
• Zucchini Dill Fritters with and Lemon Yogurt Cucumber Sauce
• Risotto con Parmigiano Reggiano
• Black Bean Brownie Parfait

Photos by Jeff Gonci – UConn Dining. Please do not reshare these photos w/out permission. (Contact ddsmarketing@uconn.edu)

“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.

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/

 

 

 

 

 

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.

Earth, Wok & Fire

Hours of Operation: 

Monday-Thursday 11:00am-7:00pm
Fridays 11:00am-5:00pm

Nutritional Information

Cash, Husky Bucks, Visa, MasterCard, AmEx, and Discover are accepted.

 

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JOIN US FOR OUR NEXT POP-UP DINNER!

What has more bioavailable iron than sirloin steak? Well, it turns out it is crickets according to a recent study. Questions about the nutritional value of insects have become common as we search for alternative sustainable sources of protein. Insects are not a bad option considering that we have at least 1,959 species of edible insects recorded around the world and they are indeed a popular food in many countries. Insects contain all essential amino acids and are loaded with vitamins and minerals. Mass rearing of insects for food can have a smaller environmental footprint due to their high reproductive rates and high feed-to-edible tissue conversion rates. Another reason to try insects – they are tasty! The diversity in edible insect types goes hand in hand with the assortment of flavors they provide. Come join UConn Dining Services and Professor Ana Legrand for an insect themed meal at Rome Hall and try a new food that in fact has been part of the human diet since ancient times.

If you and your friends are interested in enjoying a one of a kind experience, stop by the Union Central Exchange Convenience Store, on the second floor of the Student Union overlooking the Food Court. There you can sign up for Dining Services’ Pop-Up Dinner which will be held on Tuesday, March 12^th at 6:00pm in Rome Commons Ballroom. Seating is limited to the first 100 guests. Reservations must be made by Friday, March 8^th.This meal is free for those who want to sample a dinner of sustainable, high proteins and tasty food groups.

 

ALLERGY INFORMATION: If you are allergic to shellfish or crustaceans, you may also be allergic to insects.