University of Connecticut University of UC Title Fallback Connecticut

Working Land Alliance Legislative Luncheon

On November 15th, UConn Department of Dining Services prepared a special luncheon at the Working Land’s Alliance 17th Annual Meeting at the State Capital. The menu included fresh produce from UConn’s Spring Valley Student Farm and the UConn Dairy Bar as well as other locally sourced foods from Connecticut.

 

Thanksgiving Break Retail Hours of Operation

Thanksgiving Break Retail Hours of Operation

Winter Break Meal Plan Options

Winter Break Meal Plan Information

Dining Services Thanksgiving Pie Sale Flyers

Dining Services is pleased to offer the Thanksgiving Pie and Baked Goods sale again this year. Watch for your flyer and order form coming through interoffice mail. From pies to cheesecake, cookies to breads, we hope to satisfy your holiday dessert cravings. Please note that all orders must be sent or hand-delivered to our main office in Towers at 3385 Towers Loop Rd., U-4071 on or before Wednesday, November 8th. Dining Services wishes you and yours and happy Thanksgiving! To view our offerings, click here.

Thanksgiving Break Meal Request Form

Thanksgiving Break begins Saturday, November 18th and ends Saturday, November 25th. The only dining unit open on Saturday, November 18th will be South. The only dining unit open on Sunday, November 19th through Saturday, November 25th will be Buckley. If you have a valid Ultimate, Value or Custom Meal Plan and you plan on staying on campus during the break, you may sign up in advance for gratis meals. These meals are limited to one breakfast, one lunch and one dinner per day. Points and flex passes are NOT valid during this period. To sign up for these meals, please fill out the form provided.

Thanksgiving Break Meal Requests

 

Show Up and Show Off at The Beanery Cafe

Are you looking for a stage on which to perform, play music, read poetry, etc? The Beanery Cafe, located in the Benton Museum, will offer “open mic” every Tuesday from 4:00pm – 7:30pm. No need to register, just show up and show off! For information contact ethan.haggerty@uconn.edu

We have moved!!!!

All UConn Dining Services’ main offices have moved to Towers on the first floor of the Wade complex. The new address is 3384 Towers Loop Rd., U-4071. Office hours will remain the same, Monday – Friday 8:00am – 5:00pm., with telephone access from 5:00pm – 7:00pm Monday – Friday. All phone numbers will stay the same as well.

Map

Our Farm Fresh Market Open On Thursdays Through September

Dining Services own Farm Fresh Market will be open each Thursday* from 11:30am – 1:30pm through September 28th on Fairfield Way in front of the library. Mark your calendars and plan on stopping buy to purchase the freshest produce and other products from our student-run Spring Valley Farm and other local farmers and businesses. Cash and credit accepted.front of the library. (In case of rain, the market will be located inside the Student Union in the Food Court area.) *Note: Closed Thursday, August 24th.

Farm Fresh Market

NACUFS 2017 Loyal E. Horton Dining Award

We entered Putnam into the 2017 Loyal E. Horton Dining Awards and won Bronze!

Collegiate food service is a demanding profession worthy of recognition. In college and university culinary arts, the ultimate professional tribute is a NACUFS Loyal E. Horton Dining Award.

Named for a NACUFS founder, past president and highly regarded innovator, the Loyal E. Horton Dining Awards celebrate exemplary menus, presentations, special event planning, and new dining concepts, and provide an avenue for sharing ideas and creative presentations in campus dining services.

Enjoy this award winning dining hall!

NACUFS Gold Medal Award – Best Local Foods Recipe

We have won GOLD!

NACUFS – National Association of College & University Food Services Best Local Foods Recipe Contest.

Bibimbap Steak and Egg Burrito

The Bibimbap Steak and Egg Burrito, was served at our “Food for Thought” Food Truck on campus. We wanted students to experience an item with authentic Korean flavors, but made with local ingredients. Though usually served in a bowl, this hand-held version of Bibimbap is easy to eat while walking across campus. This was a special for a short period and will be available again next fall.

The local ingredients include:

The Beef Shoulder Tender used in our recipe is raised 40 miles from campus at a family owned farm, Four Mile Rive Farm http://fourmileriverfarm.com/. They produce grass fed, antibiotic and hormone free Angus, Hereford and Charolais steer.

Asian Pears: Lyman Orchards, Middlefield, CT, located about 30 miles from campus specializing in producing over seven varieties of pears. http://lymanorchards.com/.

UConn Eggs: UConn Poultry Farm on campus. http://animalscience.uconn.edu/poultry/poultryFarm.php

UConn Honey: Apiaries on campus. http://dining.uconn.edu/apiaries/

Garlic, Spinach, Carrots and Onions: Spring Valley Student Farm, our student run farm on campus. http://springvalleyfarm.blogspot.com/. UConn students who are members of the Eco House Living and Learning Community can opt to live on Spring Valley Student Farm, where they learn about organic farming during their time enrolled at UConn.

Shitake Mushrooms: Chatfield Hollow Farm, Killingworth, CT, located about 35 miles from campus. http://www.chatfieldfarm.com/