News Archives
Moocha Mexican Buffet - April 18, 2006
Commons and Tainter offered a Mexican themed special meal during the dinner hours. Residence hall students are provided this special event at no extra charge, playing only the normal $2.20 for this buffet.
Mardi Gras Buffet - February 21, 2006
Commons and Tainter offered a Mardi Gras themed special meal event during the dinner hours. The meal was served buffet style with linens on the dining room tables, along with Mardi Gras themed decor and music. Highlights of the meal were: bourbon chicken, shrimp Creole, dirty rice, Cajun corn, corn bread, key lime pie, mud pie and mardi Gras punch. The overall favorite menu item was Bourbon chicken. Residence hall students are provided this special event at no extra charge paying only the normal $2.20 for this buffet.
There was a total of 1014 diners for the meal, 753 at Commons and 261 at Tainter. A survey of the event showed the following:
How would you rate tonight's special meal?
16% Excellent
46% Good
27% Fair
11% Poor
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The ethnic sampling of ethnic foods from the Hmong culture was planned with cooperative efforts of UDS and HSSO.It was held during Hmong awareness week, Wednesday, March 29th from 4:30 – 6:30 in the Commons.It is estimated that at least 200 – 250 individuals sampled at least one of the items. Comments were all very positive with suggestions to put two of the items on the menu next year.
The items sampled were prepared by Executive Chef David Leach with input to authenticate them from the members of HSSO gathered the week prior to the public sampling.Here are the items served and a brief description of each.
STICKY RICE - Also called: Mov Nplaum (Maw blau) A tasty sweet rice, part of an entrée or dessert.
CHICKEN NOODLE SOUP- Also called:Khaub Piaj (Kow pia) Lai fun noodles create a thicker soup.
LARB – LAJ (La)- Also called:Spicy meat salad with a sour and spicy flavor profile. Well known spicy dish served in many Asian restaurants.
VERMICELLI MIX - Also called:Peev Choj (Peng chaw) A commons noodle, bean thread is used in this dish.The noodles may be used in soups, salads, vegetable or meal dishes.
THAI FRIED BANANAS - Battered using rice and tapioca flours as part of batter adding coconut then deep fried. This often is served as a dessert.
Native American Foods Sampling
As part of a diversity initiative for targeted minority student groups on campus University Dining Service (UDS) is working with student organizations to promote ethnic foods for these groups and expose the student population to some of the culinary background for the group.On October 26th Students Participating in Recognizing Indian Tribe at Stout (SPIRITS) and UDS offered the following ethnic foods to diners at the Commons Dining Hall. Native wild rice, Oneida Corn Soup, Buffalo Stew, Fry bread, Herbal teas: Indian Luv Tea & Forever Fruit, both All Nations Blends. Some of the foods were purchased from the Oneida tribal retail outlet.
Materials explaining the items served and their relationship to the Native American background were provided and SPIRITS members were on hand to answer questions. During the 2 hour sampling approximately 200 – 250 students sampled one or more of the items.
See photo album for photos of this event.
Changes in 2nd Semester Hours
Heritage Café Stays Open until 2:30 p.m.
Tainter Dining Hall Offers Breakfast 7:15 – 9:30 a.m.
North Campus Tainter Dining Hall Changes Services
Click here for details
Grand Prize Winners from Northern Express Grand Opening
February 5th - 9th, 2006
