Second Annual "The Best..."

Catering

The best special event we’ve held in the last year
We hosted our NACUFS Regional Meeting last March, and the Dining Services team turned our marketplace servery into an upscale catering area with multiple platforms. We had a shrimp and grits station, a cold seafood bar, a smoked brisket and barbecue station, and an incredible dessert station with a variety of selections and in-house produced candies. Add a great band and everyone had a wonderful time.
—Dee Hardy, director of auxiliary services, University of Richmond, Richmond, Va.

Location for a catered event
The Gerald R. Ford Presidential Museum in Grand Rapids, Mich. We did two holiday events there and the museum was decorated with Christmas trees. There is a large space and floor-to-ceiling windows overlooking the Grand River. The museum staff was great and they had the best receiving area as far as food goes. The atmosphere was what made it so special.
—Randy Sparrow, director of food, nutrition and environmental services, Indiana University Health, Bloomington, Ind.

The Best, Sneakers Catering event we’ve done
We held a Suits and Sneakers Gala, which was a benefit reception and dinner for Coaches vs. Cancer, with proceeds going to the American Cancer Society. The event was held on the basketball court of Stegeman Coliseum. It was a very formal event with the exception that everyone wore athletic shoes. The white-gloved servers circulated throughout the crowd of 400 guests with items like bacon-wrapped scallops with red pepper coulis, risotto cakes with lemon aïoli and beef bourguignonne in puff pastry. For dinner we served Maryland-style crab cakes with tarragon remoulade and petite filet mignon with red wine demi-glaze with roasted garlic mashed potatoes and asparagus bundles. The event was upbeat and fun despite it being very upscale.
—Jeanne Fry, director of food services, Bolton Dining Commons, University of Georgia, Athens, Ga.

Theme for a catered event
Food around the world. I attended an event that had a bunch of stations, and each station featured food from different parts of the world and the different cooking styles from those countries.
—Tim Prosinski, Director of food services, Berlin Public Schools, Berlin, Conn.

Specialty menu item we’ve created for a catered event
A compressed watermelon with basil salt. I loved this one because it was born from the mother of invention. I made it for a last-minute catering event from what we had available. It was the middle of summer and this little appetizer exemplified the bounty of the summer. It was unexpected and took people by surprise.
—Eric Eisenberg, executive chef, Swedish Health Services, Seattle

More From FoodService Director

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

FSD Resources