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Current IssueHighlights of the November 2007 issue:

FOOD FOCUS

GLOBAL SPECIALTIES
  • Stanford Goes Mediterranean

    When Stanford University in California did a “stem to stern” renovation of one of the campus' original structures — built in 1900 — the decision was made to add Olive's Café, featuring Mediterranean cuisine.

    Olive Cafe

    Olive's replaced another café in that location that had not succeeded. “We knew we needed a strong brand presence at Olive's, to drive customers to a somewhat difficult location,” said Eric Montell, senior associate director, new business development for Stanford Dining. “The café that had occupied the space prior to the renovation was operated by another vendor; it was in poor condition and did not enjoy a good reputation on campus. Our goal was to enhance the food and services in the Café to complement the new state-of-the-art facility.”

    The café is Stanford's first branded food location on campus, and a good deal of research was done to choose Mediterranean as the concept. “We researched the inventory of foodservice operations, both on and off campus, and saw that a strong brand such as Mediterranean cuisine was missing on campus,” he said.


DESIGN
  • Concordia — See The Light, Taste The Difference

    After 115 years of being in a basement without any windows, Dining Services at Concordia College in Moorhead, Minn., was ready for a move to the new $32 million Anderson Commons.

    Concordia

    “Our theme was 'See the Light, Taste the Difference,'” said Jane Grant-Shambaugh, director of Auxiliary Services. “Even though we've changed a great deal in our menus, the quality of food is still good, but it seems better because of that ambience.”

    The new facility had been in the planning stages for several years. “It has been on the priority list of the college for years, but that amount of money and the raising of it for one project was daunting,” she said. “The administration kept putting it off until we could do a full campaign, and we did. The campaign included many other items for the college, such as scholarships and endowments and money for an eventual update in the library and the science building and things like that. Our overall goal was about $80 million and we raised over $100 million.”

    As part of the first phase of construction, the brand new facility is attached to part of the old kitchen and bakery area. “We still have our meal ingredients and our bakery in the old area,” Grant-Shambaugh said. “Our new kitchen and our new servery are in the new building.”


FOOD IN HAND
• It's a Wrap
Hobart
CLICK HERE for complete article
EYE ON INDUSTRY
• Sustainable Design Web Site
Hobart
CLICK HERE for complete article

DESIGN
  • Bridgewater Renovates

    Haitham Shtaieh, director of Dining Services, and his staff at Bridgewater College in Virginia are very excited about the newly renovated Main Dining Hall in the Klein Campus Center.

    “It was definitely a long time coming,” he said. “I have been here since 2001 and ever since then with the regular committee meetings, comment cards and students walking up and asking, 'Can you have this, can you have that?,' what we did was put all that together and came up with the design that we have now. The program is very fresh. It is very healthy, it is very colorful and it was based on students' comments, students' requests and market trends, of course.”

    Bridgewater
    From left: Haitham Shtaieh, Bridgewater College director of Dining Services, Dr. Philip Stone, president of Bridgewater College, and Doug Driver of Lantz Construction Company of Broadway, Va., cut the ribbon on the new facility.

    Shtaieh said that a big request by students was more healthy options. “They didn't think that we had enough healthy options, even though we did. It just wasn't there hitting them in the face. With the addition of the Mongolian Grill and of course, there is our deli station or the pizza station, they basically feature nothing but fresh food, fresh fruits, fresh vegetables. Another thing that was part of this design, which Chartwells (the foodservice operator on campus) implemented throughout the Chartwells sector, was the use of zero trans fat oil. That is the one we use in our operation.”


Maxx Deli


FOOD IN HAND
• Gourmet Deli to the 'Maxx'
CLICK HERE for complete article

LIQUID SPECIALTIES
  • A Smoothie Transition at UCLA

    The Jamba Juice in the Student Union at the University of California, Los Angeles (UCLA), has been a success since it opened.

    Jamba Juice

    When a salad bar from the second floor of the Union was moved to the first floor, it took over the location of Tropix, a smoothie concept operated by the university, that had had limited success. That led to thoughts of what to do with the concept.

    “We felt that the smoothie product was certainly a product that we wanted to keep available as part of our overall mix of options for the campus,” said Cindy Bolton, director of food operations for the Associated Students, UCLA (ASUCLA). “Over the years, Jamba Juice had expressed an interest in coming on campus. While we were operating the Tropix area, it really wasn't the best mix for us at that point to go from self-operated to a branded concept, but our sales did start to decline. There are several smoothie options, but we really wanted to go with the brand leader and felt that they would be a really good partner for us at this time.”


DEPARTMENTS
• Overview — Nobody's Perfect
• Around the Campus
Renowned Chef
Joins NYU Dining
Garlick

When New York University was searching for a new chef to be a part of a renovation of Hayden Hall and its new focus on sustainability.

Jeramie Garlick's qualifications stood out. It isn't often that a Certified Master Chef — one of 42 in the world — applies for a job to oversee dining services at a university.

“I just knew early on this was a person who could really do great things for us,” said George Hellen, resident district manager with Aramark, the campus foodservice provider.

How did NYU land Garlick, one-time personal chef of former President Ronald Reagan?

“We had a slight advantage in that he was interested in moving back to New York,” said Hellen.

Garlick's input has already created differences in not only the food served, but also the choices students are making. “He's able to incorporate into our menu many different types of cuisine, all based on healthy products,' said Hellen.


Guest Chefs Visit
UMass Amherst
Guest Chef

In September, the University of Massachusetts Amherst (UMass Amherst) invited three famed chefs to prepare meals for students as part of Dining Services' third Guest Chef Series.

During Labor Day weekend, Mai Pham, chef/owner of Lemon Grass restaurant in Sacramento, Calif., showcased several of her signature Vietnamese dishes, from pho noodle to grilled lemongrass pork. Students and parents enjoyed the authenticity and flavor of the Southeast Asian cuisine, which is known for its healthiness.

On Sept. 19 former White House Executive Chef Walter Scheib prepared a three-course dinner, featuring several favorites of the families of President Bill Clinton and President George W. Bush, for students on the meal plan at Berkshire Dining Commons.

“This was probably the most popular guest chef event we have had since the Guest Chef Series started two years ago,” said Ken Toong, director of dining and retail food services.

On Sept. 27, Mexican Chef Iliana de la Vega, chef and owner of El Naranjo in Oaxaca, visited UMass Amherst for the second straight year as she presented her Oaxaca cuisine to students and staff at Hampshire Dining Commons.

“I think an event such as this will enhance the image of UMass dining and enrich the campus life,” Toong said.


New Dining Services Provider

In August, Gwynedd-Mercy College of Gwynedd Valley, Pa., selected Parkhurst Dining Services of Pittsburgh, Pa., to be its dining and catering services provider.

Gwynedd-Mercy selected Parkhurst because of its commitment to using high-quality ingredients in its preparation of meals. “Our students liked the 'fresh, made-from-scratch' concept,” said Cheryl Lynn Horsey, vice president for student services, Gwynedd-Mercy College.


Virginia Tech's D2 Wins
Whole Grains Challenge
QuinoaBerrySalad

This summer, the Whole Grains Council and Oldways Preservation Trust — a food issues advocacy group — challenged restaurants and foodservice operations across the U.S. to offer more whole-grain options. Virginia Tech's Dining Services did just that as its D2 all-you-can-eat restaurant swept the competition by winning the college/university category, as well as the grand prize, beating out entries from nine other categories.

The “Whole Grain Boot Camp,” featuring Colonel Grain, a whimsical cartoon character, could be seen throughout D2 in June and July promoting the new items. The whole-wheat white pizza, sunshine granola and buckwheat pancakes were among the favorites, and will be found on a regular basis in D2.

“Dining Services has made a commitment to serve cutting-edge and nutritious menu offerings, and along with that, we also want to provide a wide selection of items that benefit students' well being,” said Associate Director of Dining Services Ted Faulkner.

“We looked at this competition as a healthy opportunity for our student customers,” said Administrative Dietitian Jenny Lindsey.

Hope College Holds Dinner
Honoring Author
Hope College
From left: Julia Zwolinski, food and beverage manager, Author Bich Minh Nguyen, Executive Chef Helmut Klett and Sandy Harmon, general manager.

Hope College in Holland, Mich., recently held a unique dinner for the school's English department honoring Bich Minh Nguyen, author of the book, “Stealing Buddha's Dinner.”

“They asked us to read the book and come up with a menu,” said Julia Zwolinski, food and beverage manager, Haworth Inn and Conference Center on campus.

The book deals with Nguyen's experiences in the Grand Rapids, Mich. area as a Vietnamese child with a Latina stepmother in a very American world.

The staff was tasked with creating dishes inspired by the book. All recipes were created by Executive Chef Helmut Klett.

Salad

The salad featured spinach greens, peaches, nectarines, grapes and caramelized walnuts, finished with a tangerine vinaigrette. “All of those fruits are what her grandmother would put on Buddha's altar,” said Zwolinski. “That is what she did in memory of her ancestors.”


University of Rochester
Gets New York Pride

The quest to find grown and processed quality food as close to campus as possible has earned the University of Rochester the distinction of being the first college in New York State to join the Pride of New York Program.

For four years, Dining Services has networked and negotiated to find food that pleases students' stomachs, along with its sense of responsibility to promote local farmers and producers, and contribute to a more sustainable world. Bagels, quiche, herbs, lettuce, tomatoes, cheese, crackers, cider and apples have local roots and are served throughout the River Campus.

“We had to break down the old distribution models to effectively buy local,” said Cam Schauf, director of campus dining services and auxiliary operations. Approximately 11 percent of total purchases now comes from local sources, up from almost 1 percent three years ago. Last year, for example, more than $500,000 was spent on those items, he added.


Fall Harvest Dinner
Fall Harvest Dinner

Culinary delights came to the North Campus of Cornell University on Wednesday, Sept. 26 as Cornell Dining hosted its 2nd annual Fall Harvest Dinner.

The dinner took place at Cornell's Robert Purcell Marketplace Eatery — an all-you-care-to-eat dining facility on the Ithaca, N.Y., campus — with a cuisine that featured products from local, regional and New York State farmers and merchants.

“The interest level in this dinner from the local community of growers is very satisfying,” said LeNorman Strong, assistant vice president for student and academic services. “This demonstrates to me that the university's commitment to sustainability brings value to the partnerships we have established with the local growers' community and contributes to the institution's overall mission.”


LIU Opens Cyber Café
Cyber Cafe

Surrounded by a flowering landscape in the heart of Long Island University's (LIU) 11-acre Brooklyn Campus, a newly created cyber café is getting rave reviews from its most important clientele — hungry students. The new eatery opened on Sept. 6, in time to welcome 11,000 students to the fall semester.

The cyber café features a Quiznos franchise that now serves more than 600 customers each day, under the supervision of Aramark Foodservice Director Evan LaSpina.

Bon Appetit
Eat Local Challenge

On Tuesday, Sept. 25, more than 400 chefs from the Bon Appétit Management Company participated in the third annual Eat Local Challenge, the largest coordinated national event that focuses awareness on the importance of local food.

Launched in 2005 by Bon Appétit — the Eat Local Challenge illustrates the importance of eating foods grown in the local community.

One school, Oberlin College in Ohio, had three dining facilities on campus serve dishes with food items that were that locally sourced.

“The Eat Local Challenge not only spurs our managers to new levels of creativity, but because local food comes from local people with local stories, the search for ingredients becomes a treasure hunt with an amazing reward — great food with a great back story,” says Rick Panfil, general manager of campus dining services at Oberlin.

On The Cover: Concordia College in Moorhead, Minn., recently opened the new Anderson Commons.

View our Editorial Comment Page from our current publication
including this editorial:

Nobody's Perfect
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