Meet UConn Spring Valley student farmer Dan Mitola! He was featured in UConn Today.
Daniel Mitola has taken an interesting educational path, merging his love for both writing and the natural world. He’d love to pursue a career that includes sustainable vegetable production and beekeeping, while writing about his adventures. Read more about his experiences as a UConn student.
Rob Landolphi and this year’s winning team from the Boiling Point competition (Charlie String, Amy Gronus & Donna Johnston from Gelfenbien) were on Wili 1400AM/95.3FM this week talking with Wayne Norman.
This sign up is now closed. If you have questions, please contact our office at 860-486-3128.
REMINDER: Friday, February 7th, is the last day to downgrade your meal plan for this semester. You may, however, upgrade your meal plan at any time throughout the semester.
To make changes to your meal plan, please call the Dining Services main office at 860-486-3128.
“I love coming up with new concepts, every day brings a different challenge and a new solution.”
Production Chef Kelly Haggerty takes her inspiration and passion for cooking from the backgrounds and cultures of the many different people she meets in life. Because she is a chef, the topic of food usually comes up and the traditions and stories of food that others grew up with inspire her to be creative and to put her own unique spin on it.
Kelly’s culinary background began at the Western Culinary Institute (Le Cordon Bleu) in Portland, Oregon where she obtained her associate’s degree. She then worked for five years at Todd English’s Tuscany at Mohegan Sun, a high volume fine dining restaurant, where she became the first woman master cook. She was also a pastry chef for Latitude 41 in Mystic, CT and helped the company with their sister restaurants Mystic Market West and Aspen in Old Saybrook, CT.
Arriving at UConn in 2010, Kelly started as a chef assistant at Union Street Market and within a year was promoted to chef and then production chef. In April 2019 she made the move to Whitney and Buckley dining halls as their production chef.
What’s her favorite meal to cook? Outside of UConn Kelly keeps dinners at home very simple but if she is going to a gathering or feeling creative, her go-to is rustic Italian food which usually consists of a four-course meal.
Kelly’s diverse skills as a chef have allowed her to participate in two American Culinary Federation competitions during her time at UConn. With each year there is a new food trend, so recipes are always evolving which she feels keeps on her toes.
Looking for some recipes for the big game this weekend? Check out the latest newsletter from the catering team. Our staff shares their favorite Superbowl recipes!!
Also in this issue…
Follow them on Facebook!
Enter online now through February 29th, 2020 for a chance to win one of two great prizes from Coca-Cola:
Also, be sure to visit the Union Central Exchange Convenience Store in the Student Union now through the end of February for a great deal on Monster Energy drinks 2 for $5.50 or Smart Water (1 liter) 2 for $4.50.
Enter here: https://dining.uconn.edu/ucx-entry-form/
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.
https://issuu.com/uconndining/docs/ucuisine-spring-2020
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
All dining units begin normal hours of operation.
Monday – Friday
UNITS OPEN LATE: WHITNEY, MCMAHON & NORTHWEST
Whitney, Northwest & McMahon are open for dinner until 10:00pm Sunday – Thursday.
Saturday & Sunday (Buckley Dining Closed)
