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Dining team at University of South Florida highlights global flavors

USF’s Tastes Around the World program showcases a new ingredient or cooking style weekly.

Operations

A look at Dave’s Boathouse, Rollins College’s halal- and kosher-certified restaurant

The concept, which was certified last year, is the only kosher and halal location within a 15-mile radius of the campus.

The VP of Culinary has introduced bowls, burritos, melts and more to position the chain as an all-day destination.

Sandwiches are a must-have on the breakfast, lunch and dinner menu, both for to-go and dine-in meals.

Chef Mason Garcia will be at the school’s Fresh Food Company dining hall where he will serve shrimp and grits.

With apples at their seasonal peak, it’s the perfect time to turn them into recipe stars.

During October, the company’s college dietitians promote wellness through pop-ups, chef demos and plant-forward recipes.

Smoothie Station will offer traditional smoothies as well as smoothie bowls in a variety of flavor combinations.

The South Dakota Human Service Center employs three times as many inmates as Cura staff, but GM Tina Flood tailors the job to the person and celebrates everyone in big and little ways.

New items served at Bobcat Stadium’s club level are inspired by the football team’s rivals.

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