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To keep up with orders, the kitchen prepares a basic recipe that adapts easily to variations. Here, the pancakes are drizzled with cinnamon sauce and white frosting.
The bowl can be eaten by students following vegan and lactose-free diets.
Layers of vanilla mascarpone cream and fresh mango slices create an indulgent stack of pancakes at M. Henry, a Chicago restaurant with a large brunch following.
The plan includes unlimited meal swipes and is meant to encourage community amongst peers.
Set up these soft tacos at a do-it-yourself station or serve them as a plated entree with all the trimmings. A sprinkling of pomegranate seeds makes festive garnish.
A pasta bar and a vegan station were added in response to student feedback.
Chefs say menuing the lesser-used fish is a cost-effective way to support local fisheries.
The school provides volunteers with free meal vouchers in exchange for honest reviews about their dining experiences.
Camp Howard will replace Silver Plate Award winner and former NACUFS president Mark LoParco.

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