Tag: menu development

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This bowl features kale, sweet potatoes and beets for a colorful, healthy entrée.
Sourcing fair trade products highlight this dessert.
One of the most popular sandwiches on campus, this panini is named after the lake that one of the university’s two dining commons
This dish is representative of a family cookout and has a great smokiness, according to Chef Jose Zuniga.

Recent renovations to our Central Food Facility have allowed us to design a gluten-free kitchen and create our own specially formulated gluten-free flour.

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