Georgia Southern feasts on Gators—twice

After an historic football win, Georgia Southern students return to special lunch, with alligator on the menu.

When the Georgia Southern University Eagles defeated the University of Florida Gators—in Gainesville, Fla., no less—on the Saturday before Thanksgiving, it was rightly considered one of the biggest wins in the history of the school. The university’s Auxiliary Services department came up with an appropriate way to celebrate, and it had a week to plan it because the students were off campus for Thanksgiving week.

The win was the first in Georgia Southern history against Florida. The Eagles are a Football Championship Series school, a step below The Football Bowl Series division in which the Gators play.

For lunch on Monday, Dec. 2, Director of Residential Dining Jeff Yawn and his team put together a menu that included fried alligator, buffalo alligator bites and alligator sliders. Called “Southern Feasts on Gator,” the lunch was free for students on the dining plan, $8.50 for students using their Eaglexpress dollars and $11 for all other diners.

To add to the festivities, Yawn employed several “guest” servers: University President Brooks Keel, Eagles Coach Jeff Monken and his staff and Gus, Georgia Southern’s mascot.

The week off gave Yawn’s team time to source the alligator meat through its prime vendor, US Foods. Auxiliary Services purchased about 200 pounds of gator for the event, “and we ran through it all in about an hour,” Yawn said.

“This was just a special day,” Yawn said. “It was even more meaningful to have the president and the coaching staff here to serve the students. The students had Thanksgiving week off, so this was the first opportunity for us to celebrate.”

Keywords: 
menu development

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources