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.
Swipe Out Hunger, is a nation-wide program that collaborates with colleges to help put an end to student hunger and assist those who struggle with food insecurity. The Department of Dining Services and Community Outreach are collaborating with the Dean of Students Office to launch this program at UConn.
Students with a traditional dining plan interested in supporting the program can do so at two, Give-A-Meal events that will be hosted by Dining Services this semester. On Wednesday, October 16th swipes will be accepted at all eight dining units from 4:15pm-7:15pm. Swipe in one time and donate a flex pass. The October 16th donation will go to the UConn Swipes initiative, the Willimantic No Freeze Shelter and the Covenant Soup Kitchen. A donation of $2.50, the raw food cost, is the value of each swipe.
Additionally, anyone interested in supporting the Students First Fund with a direct donation can do so by visiting https://studentaffairs.uconn.edu/students-first-fund/. The Students First Fund was created by the Division of Student Affairs and is supported by private donations. The program supports students who have experienced an unanticipated hardship. Your gift enables the University community to demonstrate the care and concern they have for students, reminding them that they are an important and valuable part of the UConn community.
PRIZE ALERT!! Each Dining unit will have a UConn Swipes poster near the check in on Oct. 16th. Donate your flex pass and then take a picture of the poster to help spread the word on Instagram. Tag @uconndining in your post and you’ll be entered to win a $10 UConn Dairy Bar gift certificate! Some units will also have selfie frames for photos with your dinner crew.
Friday, October 11, 2019 Time: 4:00 pm – 6:00 pm Location: 104 Spring Manor Lane, Mansfield, CT
Join us at the farm!! A representative from the group of eleven students, living and working at UConn Spring Valley Student Farm (SVSF), will lead visitors on a guided tour of the fields, greenhouses, edible forest garden and apiary. The students cultivate a wide variety of vegetables, herbs, edible flowers, honey and small fruits, for use on campus, using organic growing methods. Visitors will also have the opportunity to learn how SVSF acts as a Living Learning Laboratory. The tour will include on-going research projects including Aquaponic System, Solar Thermal, Solar Photovoltaic, Air Quality Sampling, Sustainable Community Food Systems immersion program and Field Research in Regenerative Horticulture. SVSP can be reached at (860) 508-7706 for additional information, including directions to the farm.
“I love cooking for the creativity, taking simple ingredients and enhancing their flavors to create a new dish.”
For the sous-chef at the Bistro On Union Street, Sean Hawkins’s connections to UConn have truly come full circle.
Growing up in Mansfield, Hawkins attended Windham Tech, during which he took on internships at UConn’s South Dining Hall and Union Street Market. After graduating from Windham Tech, he enrolled at the Culinary Institute of America and completed an internship at Le Cellier Steakhouse, one of Disney World’s most-booked restaurants. After receiving his Associate of Occupational Studies in Culinary Arts in 2009 he went on to work at country clubs in Florida and Connecticut.
Sean’s first sous-chef position brought him to the Spa at Norwich Inn, named “Best Destination Spa in New England” by Yankee Magazine. He continued his passion for cooking locally, refining his skills at places like Dog Lane Café, The Whelk, a farm-to-table restaurant in Westport, and Fenton River Grill in Mansfield.
Sean returned to UConn in November 2018 working at Putnam and Northwest Dining Halls before becoming the sous-chef at the Bistro on Union Street this past August. In September he helped to create the menu for Connecticut Farm-to-Chef Week featuring locally sourced ingredients.
Wednesday, September 25th, is National Cooking Day and the Bistro will be featuring specials crafted with local ingredients. Check out the menu BistroSpecials_092519. Stop by for lunch or dinner. The restaurant is open Monday-Friday, 11am-8pm.
The Bistro on Union Street will be participating in the CT Farm-to-Chef week from September 16-20, 2019! The restaurant will be offering a week of menu options with Connecticut grown ingredients. Regular lunch and dinner menus will also be served. Don’t miss out on trying these local dishes from Chef Sean Hawkins.