UConn Dining Wins Gold for NACUFS Best Vegan Recipe

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The University of Connecticut Department of Dining Services is honored to accept the Gold Medal for the Best Vegan Recipe contest from the National Association of College and University Food Services (NACUFS). Dining Services has also won the gold award for our vegan recipes in 2018, and 2016, and bronze in 2020.

Our recipe submission, Cinnamon Chipotle Cachapas with Black Bean Avocado Salsa, and Pickled Red Onions, was part of the menu rotation at McMahon dining hall this semester and was showcased as part of a plant-forward event.

“We are proud to have an administration that supports our involvement in NACUFS, a team of managers and chefs that believe in sustainability,” says Robert Landolphi, assistant director of culinary development for UConn Dining Services. “Most importantly we have a student body that dines with us daily and are willing to share with us what is important to them as they assist us in expanding our plant-based cuisine.”

This is the second NACUFS award for Dining Services this year. In March, UConn Dining Chef Sean Hawkins received bronze during a culinary challenge at the NACUFS Mid-Atlantic/Northeast Regional Conference. Hawkins’ award-winning recipe for Herb Crusted Turkey Filet, coriander sweet potatoes, frenched green beans, and a leek cream sauce can be found at the link below.

Want to make it yourself? Find a printable recipe here and check out the demo with Chef Landolphi below. Find more UConn Dining recipes at dining.uconn.edu/recipes.

UConn Dining to Host Summer Culinary Camps for Children

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UConn Dining Services is excited to welcome back our culinary camps for children.

Our two-day camps are open to children ages 11-13 and will be held at Gelfenbien Commons Dining Hall.

Participants will have an opportunity in both camps to work with award-winning UConn chefs and learn the basics related to cooking.

See full details at dining.uconn.edu/ucann-cook-camps

End of the Semester Hours – Dining Halls & Retail

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Congrats on making it to the end of the semester Huskies!! Good luck on finals! As we near the end of the semester, please take note of modified hours below for dining halls and retail. Meal plans end with dinner on Sunday, May 8th.

Guests are welcome in the dining halls and you can use your flex passes to swipe them in or you can also use debit/credit, points, or Husky Bucks. If you are using debit/credit, points, or Husky Bucks, the cost per meal at the dining halls is located below. If you will be on campus for summer courses, please review our summer meal plan options. Modified dining hall hours are a made available at the start of every semester here and linked from our hours page.

DINING HALLS

Friday, May 6th

Breakfast & Lunch: All dining halls open normal hours.

Dinner:  South, McMahon, Putnam, Northwest & Gelfenbien open normal hours.

Saturday, May 7th

South, McMahon & Northwest open:
Hot Breakfast: 7:00am – 10:00am
Cold Breakfast: 10:00am – 10:30am
Brunch: 10:30am – 2:15pm
Dinner: 4:15pm – 7:45pm

Sunday, May 8th

South open same hours as May 7th except dinner ends at 7:15pm
Meal plans end with dinner.

RETAIL LOCATIONS

View all of our retail hours here.

Meal prices in the dining units through 7/31/2022:

Breakfast $8.55 ($6.00 children under 12)
Lunch $13.50 ($9.70 children under 12)
Dinner $16.90 ($11.90 children under 12)

Sales tax is 7.35%

Summer Meal Plan Options

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See below for summer meal plan options, what’s open for dining halls, and hours.

Summer dining hall meal plan options for students living in traditional residential housing (dorms/suites) are:  

  • 5-day – Mon-Fri (breakfast, lunch, & dinner) -$122.50/wk
  • 7-day (breakfast, lunch, & dinner) – $171.50/wk

When you apply for summer housing you will be able to pick one of these plans on the application.

UConn staff and visitors are welcome to pay for a meal in the dining halls with credit/debit (prices below). Dining Halls are cashless.

Commuters and students living in apartments (on- or off-campus) have the option to purchase the 5-day or 7-day summer plan or a community meal plan by calling our office at 860-486-3128.

Meal plans run from May 9th thru August 26th.

Students on campus for summer classes should follow this dining schedule:

South:  May 9th – June 17th (closed Memorial Day, May 30th)Putnam:  June 18th-August 13th (closed July 4th)South: August 14th-August 26th

Summer dining meal times:

Breakfast: 7-9:30amLunch: 11:30am-2:15pmDinner: 4-7:15pm

Meal prices in the dining units through 7/31/2022:

Breakfast $8.55 ($6.00 children under 12)
Lunch $13.50 ($9.70 children under 12)
Dinner $16.90 ($11.90 children under 12)

Sales tax is 7.35%

Earth Day Spring Fling to Feature Zero Waste BBQ

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The annual Earth Day Spring Fling, co-hosted by the Office of Sustainability and the Department Dining Services, returns after a two year hiatus due to the pandemic, to Fairfield Way on Wednesday, April 20th, from 11am-2pm.

The sustainability festival will include vendors, fun activities, and events including a goat yoga session and a zero waste BBQ lunch from Dining Services.

See below for event details:

Zero Waste BBQ – Dining Services will be catering an outdoor zero-waste barbecue featuring vegan, vegetarian, and sustainable food options sourced locally. Lunch will cost one flex pass or $12 credit/debit. The meal will include a small ice cream from the UConn Dairy Bar truck. The UConn Bakery will also be there handing out spring theme cupcakes to celebrate Arbor Day. Students can donate their flex passes at the event if they have extras. Click here for the menu.

Environmental Art Show: Show off your eco-related art! Submit your art entry.

12-1p Goat Yoga: Yoga alongside the little goats of Bradley Mountain Farm. 75 person cap – you must register beforehand. Bring your own towel or yoga mat to Founders Green.

Party Peddler Bike: Hop on the 10 person bike for a tour of sustainability along Fairfield Way.

125th Class Tree Planting: As a certified Tree Campus, we’re happy to plant the Class of 2022’s student-selected Three-Flowered Maple on the north side of Wilbur Cross from 1-2pm.

Eco-Vendors: Meet with student and community organizations dedicated to sustainability, as well as eco-minded businesses along Fairfield Way.

For more information, please email sustainability@uconn.edu.

 

UConn Chef Receives Bronze at Culinary Competition

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UConn Dining Chef Sean Hawkins had his recipe accepted into the National Association of College & University Food Services (NACUFS) Culinary Challenge. The competition took place on Monday, March 21st during the NACUFS Mid-Atlantic/Northeast Regional Conference in Norfolk, Virginia. Sean received bronze for his recipe Herb Crusted Turkey Filet, coriander sweet potatoes, frenched green beans, and a leek cream sauce. A printable version of his recipe can be found at dining.uconn.edu/recipes along many other Dining Services recipes.

Sean’s career has brought him full circle to UConn. He started off as a Windham Tech intern in our dining halls and then headed to The Culinary Institute of America. Click here to learn more about his journey back to UConn.

CONGRATS SEAN!!!

Food Truck Returns with New Look, Name & Menu

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Photo cr: UConn Dining Services

After a short hiatus, the UConn Dining food truck will be returning to Fairfield Way with a new look, new name, and new menu for the spring semester.

The truck has been a part of UConn Dining retail operations since 2015 and the new look and name, Food For The Pack, radiates Husky pride!

The revamped menu (see below) is all about the American classic combo of burgers and fries! Stop by and try a burger from the menu and say “hi” to Chef Laura!

The truck operates weekdays on Fairfield Way (near the library) from 11am-4pm. Like many of our other retail locations, the food truck is cashless. The truck accepts Husky Bucks and credit/debit (Visa, Mastercard, AmEx, Discover).

If you are interested in reserving the truck for an event, please contact Truck Manager John Smith at john.smith@uconn.edu.

Dining During Spring Break

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Dining Halls

Friday, March 11th

  • Breakfast & Lunch – All dining halls open normal hours.
  • Dinner – South & Northwest open normal hours.
    Semester meal plans shut down after dinner.

Saturday, March 12th – Saturday, March 19th

Northwest will be in operation during the break. If you have an 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. Community Meal Plans and Cash Point Accounts can be used during this time. Sign-up information

Northwest Hours:

Breakfast: 7:00am – 9:30am
Lunch: 11:30am – 2:15pm
Dinner: 4:15pm – 7:15pm

Sunday, March 20th

  • Breakfast: South open normal hours.
  • Brunch (Meal Plans Begin): Northwest & South open normal hours.
  • Dinner: All dining halls (except Buckley) open normal hours.
  • Late Night: Northwest & McMahon open until 10:00pm

Modified hours for dining halls during breaks, start/end of semester, etc., can be found here.

Retail Locations

Modified hours for some locations begin on Friday, March 11th. See all our retail hours for Spring Break on our hours spreadsheet.