Chef’s Corner: New Vegetarian Options at the Dining Hall
By Gene Boyle, Executive Chef, and Malcolm Whitaker, Executive Sous Chef
We hope you had a fun and relaxing winter break. We had some time off then came back renewed, full of ideas for the spring semester.
We always listen to comments and suggestions from our guests and whenever possible try to act upon your suggestions. Sometimes we are able to make the change right away, other times it may take a few weeks to make the change take place smoothly.
One comment we heard last semester was that we need to improve our vegetarian selections. We worked hard over break to incorporate new menu items that are good sources of proteins such as falafel burgers, eggplant stuffed with mozzarella, and bean pockets.
We also are making sure there is a vegetarian option at the Bravo Station almost every meal. Parkside, the hot entrée station, now features more vegetarian entrées and a larger variety of sides. We added items such as enchiladas; eggplant curry; butternut squash stir fry; red cabbage and nut stir fry; acorn squash stuffed with rice and cranberries; and many others. We hope the new items are a move in the right direction.
If you have recipes you would like to see added into our menus, please send them to us. We would love to feature them in the Dining Hall.
Another suggestion was to feature mac and cheese more often. Done. It will be offered more frequently at the Bravo and Parkside stations. Starting this weekend, there will be cinnamon rolls with brunch, flavored cream cheese and everything bagels available every day, and more meal exchange options in The Chat. Check out the weekly deli and grill specials offered on meal exchange next week.
Thank you for all of your suggestions this past semester. Please keep them coming. We strive to provide you with the service and food you want to have at Arcadia, and without your feedback we wouldn’t be able to improve.