Spring 2020 UCuisine

Make sure to pick up a copy of the Spring Semester UCuisine in your dining hall. UCuisine is your guide to all things dining at UConn. To be more sustainable we are printing fewer copies so if one is not available in the dining hall, please refer to our digital version below.

Dining Halls – First Meals of the Spring Semester

First Meals of the Spring 2020 Semester

Sunday, January 19th

Breakfast: South open 8:00am-10:30am
Brunch (meal plans begin): South, McMahon, Northwest & Gelfenbien open: 10:30am-2:15pm
Dinner: All dining units open except Buckley: 4:15-7:15pm

Monday, January 20th, Martin Luther King Jr. Day

All dining units begin normal hours of operation.

Dining Unit Normal Hours of Operation

Monday – Friday

  • Breakfast: 7:00am – 11:00am
  • Lunch: 11:00am – 2:15pm
  • Between Meals: 2:15pm – 4:15pm (McMahon closes Mon. – Fri. at 2:15pm and re-opens at 3:45pm)
  • Dinner: 4:15pm – 7:15pm

UNITS OPEN LATE: WHITNEY, MCMAHON & NORTHWEST
Whitney, Northwest & McMahon are open for dinner until 10:00pm Sunday – Thursday.

Saturday & Sunday (Buckley Dining Closed)

  • Breakfast served only at South
  • Saturday: 7:00am – 9:30am
  • Sunday: 8:00am – 9:30am
  • Brunch at all dining units 10:30am – 2:15pm (except South & Gelfenbien: Brunch 9:30am – 2:15pm)
  • Between Meals: 2:15pm – 4:15pm (McMahon closes Sat. & Sun. at 2:15pm and re-opens at 3:45pm)
  • Dinner: 4:15pm – 7:15pm

Retail Hours for January 18th-21st

Retail Hours for January 18th-21st, 2020

For all regular retail hours for the spring semester, click here.

Saturday, January 18th

Dairy Bar  – Regular Hours (11am-7pm)
All other retail locations closed.

Sunday, January 19th

Union Street Market – Regular Hours (10am-10pm)
Market Café – Regular Hours (10am-7pm)
One Plate, Two Plates – Closed
Earth, Wok & Fire – Closed
Bistro – Closed
Dairy Bar Too – Closed
Mort’s (Avery Point) – Closed
Union Exchange C-Store – Closed
Food For Thought Food Truck – Closed
UC Cafes – Closed
Freshens – 10:30am-7pm (food menu available until 5pm, smoothies all day)
Law School Café – Closed
Dairy Bar – Regular Hours (11am-7pm)

Monday, January 20th, Martin Luther King Jr. Day

Union Street Market – Regular Hours
Market Café – Regular Hours
One Plate, Two Plates – Regular Hours
Earth, Wok & Fire
– Regular Hours
Bistro – Regular Hours
Dairy Bar Too – Regular Hours
Mort’s (Avery Point)
– Closed
Union Exchange C-Store – 10am-11:30pm
Food For Thought Food Truck – Closed
Up & Atom – 7:30am-3:00pm (all other cafes closed)
Freshens – Regular Hours (7:30am-10pm – food menu available until 9pm, smoothies all day)
Law School Café – Closed
Dairy Bar – Regular hours (11am-7pm)

Tuesday, January 21st, Classes Begin

Union Street Market – Regular Hours
Market Café – Regular Hours
One Plate, Two Plates – Regular Hours
Earth, Wok & Fire – Regular Hours
Bistro – Regular Hours
Dairy Bar Too – Regular Hours
Mort’s (Avery Point) – Regular Hours
Union Exchange C-Store – 8:30am-11:30pm
Food For Thought Food Truck – 11am-2pm
Bookworms (Tues-Thurs 7:30am-3pm; Friday, 7:30am-3pm; Saturday- Closed; Semester hours begin Sunday, Jan 26th at 11:30am)
Beanery Café – Regular Hours (7:30am-4pm)
Wilbur’s Café – Regular Hours (7:30am-4pm)
Up & Atom Café – Regular Hours (7:30am-4pm)
Chem Café – Regular Hours (7:30am-4pm)
Freshens – Regular Hours (7:30am-10pm – food menu available until 9pm, smoothies all day)
Law School Café – 8am-3:30pm
Dairy Bar – Regular Hours (11am-7pm)

20th Annual Culinary Competition Winners

 

This year’s Culinary Olympics was extra special celebrating our 20th year in 2020!  Thank you to not only all of our talented chefs and bakers who participated in the recipe contest and Boiling Point competition but to the judges and coordinators who took time out of their day to make this event a success. Extra special thanks to Sysco Corporate Executive Chef Neil Doherty for his informative presentation and demo of vegetarian barbacoa quesadilla and plant-based bibimbap. Congratulations to all the winners!

List of winners | List of Boiling Point Competition Dishes

Check out the local press coverage of the event!

WFSB Channel 3:

20th Annual Culinary Olympics take place at UConn

Chefs whip up recipes to impress at UConn’s Culinary Olympics

Fox 61:

Slideshow | Video

UConn holds 20th Culinary Olympics

Willimantic Chronicle

UConn chefs boiling over with creative ideas

2020 Culinary Olympics

Dairy Bar January Specials and Modified Hours

Happy Moo Year!! Dairy Bar is open and ready for another great year!

Sundae of the Month: Salted Caramel Avalanche – Warm brownie with Salted Caramel Crunch ice cream, caramel, heath bar, whipped cream and chocolate sprinkles. $6.75

Milkshake of the Month: Shake, Shake, Shake Into the New Year – Extra thick vanilla milkshake with M&M’s and confetti sprinkles. $7.00

https://dining.uconn.edu/dairy-bar-ice-cream-gallery/

Modified Hours:
January 9-17th – 11am-5pm
January 18th – resume normal hours (11am-7pm daily through March 31st)

**During university closings and inclement weather the Dairy Bar may close for business.**

**Please call to check if we are open 860-486-1021.**


 

 

Chef Profile: Crystal Russell

UConn’s Bakery “Not Just Desserts” produces hundreds of thousands of desserts and baked goods each year – over 90,000 just in chocolate chip cookies! Pastry Chef Crystal Russell has been with the team since 2003 creating sweet treats for the campus community.

Crystal arrived shortly after she graduated from Windham Tech’s Culinary program where she had received the Baker of the Year Award – an award that hadn’t been given out in 3 years.

Over the last 16 years she has built up her skills with hands on learning from the bakery managers. What she loves most about her job is the freedom to experiment, create and seeing her recipes on a menu. Her favorite pastry to make at UConn is Danish because there are so many options with shapes and fillings.

Although she is creating thousands of sweet pastries each year, don’t count her out of the savory game! At home she is known to make a mean crab rangoon and beef wellington!

Dining Services 20th Annual Culinary Competition

The Department of Dining Services will hold its 20th annual Culinary Olympics on Tuesday, January 14, 2020. The event will take place at the South Campus /Rome Ballroom located on the University of Connecticut, Storrs campus.

Feel free to attend all or part of this event and watch the Dining Services chefs exhibit their culinary skills! Free and open to the public.

The first event is the “Recipe Contest” that is scheduled to begin at approximately 8:30am on Tuesday. Recipes must be prepared on site for 12 portions, and must fall into one of the following categories:  Appetizer/Entrée/Dessert. Recipes will then be judged on the following criteria:  Clarity of Recipe/ Creativity of Dish/Cooking Techniques/Use of Ingredients/Taste and Texture.

9:30am-10:30pm – Chef Demo with Neil Doherty CEC, Corporate Executive Chef, Sysco Foods Vegetarian Barbacoa Quesadilla & Plant Base Bibimbap

10:30am-12:15pm –  Recipe Contest Judging 

10:30am-1:30pm – UConn Bakery Demos and Displays – Stop by and learn the art of decorating from our professional pastry chefs and bakers. They will also have 20 cakes on display to commemorate the 20th year!

12:30pm – 4:45pm – Boiling Point –  This is our version of the “Iron Chef” competition that will involve teams of three chefs representing the different dining facilities within the department. Each team will be presented with a mystery box of ingredients, and using miscellaneous items from our pantry, prepare three different Tapas (small food or appetizer) on each plate. Teams will have 75 minutes to prepare their dishes for four judges.

  • Judge: Chef Christopher Prosperi, Chef-Owner, Metro Bis Restaurant.
  • Judge: Rand Richards Cooper, Novelist, Longtime Food and Travel writer and Food Critic with The New York Times.
  • Judge: Kristen Fritz, Public Relations, Strategic Marketing, Community Development, Social Networking www.eatin-ct.com/
  • Judge: Jeannette Punsoni Dardenne, Public Relations, Strategic Marketing, Community Development, Social Networking www.eatin-ct.com/

Award presentation immediately following Boiling Point.

For more information contact: Robert Landolphi, Assistant Director Culinary Development-Robert.landolphi@uconn.edu

Dairy Bar December Specials and Holiday Hours

Stop by the Dairy Bar for our festive December specials!

Sundae of the Month: The Santa Sundae – Peppermint stick ice cream in a Santa hat waffle cone, fluffy whipped cream beard, a cherry nose, and chocolate candy eyes.

Milkshake of the Month: The Nutcracker  – Toasted Almond ice cream and Butter Pecan ice cream, swirled with caramel and topped with whipped cream, more caramel and a sprinkle of walnuts.

Peppermint Waffle Cone – Homemade red waffle cone dipped in white chocolate and candy cane pieces

Gingerbread Waffle Cone – Homemade gingerbread flavored cone dipped in white chocolate and sparkle sugar.

Ordering a custom cake or ice cream for those holiday gatherings? Make sure to order 5 days before pick up time. OR check our retail freezers for ready-to-go cakes and treats.

Dairy Bar gift certificates make great stock stuffers and teacher gifts!!

**During university closings and inclement weather the Dairy Bar may close for business.**

**Please call to check if we are open 860-486-1021.**

Holiday Hours:

Christmas Eve, Tuesday, December 24th: CLOSED
Christmas Day, Wednesday, December 25th: CLOSED
12/26-12/30 – Normal Hours: 11am-7pm

Tuesday, December 31st – January 6th, 2020 – CLOSED

Modified Hours:
January 7th – 11am-5pm
January 8th – 11am-8pm
January 9-17th 11am-5pm
January 18th – resume normal hours (11am-7pm daily through March 31st)