UCuisine Fall 2012

CHEF ASSISTANTSNancy SchweitzerBeth FieldPatsy PotvinMalinda WatsonMargaret ComeauDiana EvansLisa CataniaDebra MarchKara BellowsHeather SardiLucinda SimmsBonnie HowlettRachael BombriaAmanda SandtMarietta CayeTheresa Leisinger Jennipher GoloskiStephanie HernborgRosemary AlvardoMegan LaFreniereNitya Deb PoudelSarah CataniaSarah LopezAshley HossackOmayra QuilesHannah LeeSusan ChangLaura CeminoMichelle ManuelMarisol Velez Varga

Patricia CameronChristina BraultDorothy HamerstromCheryl BertocchiKaren DemersLinda Dumphy McClureKathryn DemersChristine VagellDenise CoteLisa CharbonneauGail DavisPatricia DelmastroBecky PlutaLori Howlett-BillMichelle PerezDiane GagnonKatie DumasAmy GronusMadelyn SchaeferKatherine SauerChristine HeinsMelissa GrindalSummer HundleyKelly Leigh Haggarty Jennifer LyderAnn Marie MeresSandra SandbergCrystal FoggDonna Kay

Nancy SchweitzerBeth FieldPatsy PotvinMalinda WatsonMargaret ComeauDiana EvansLisa CataniaDebra MarchKara BellowsHeather SardiLucinda SimmsBonnie HowlettRachael BombriaAmanda SandtMarietta CayeTheresa Leisinger Jennipher GoloskiStephanie HernborgRosemary AlvardoMegan LaFreniereNitya Deb PoudelSarah CataniaSarah LopezAshley HossackOmayra QuilesHannah LeeSusan ChangLaura CeminoMichelle ManuelMarisol Velez Varga

CHEFSPatricia CameronChristina BraultDorothy HamerstromCheryl BertocchiKaren DemersLinda Dumphy McClureKathryn DemersChristine VagellDenise CoteLisa CharbonneauGail DavisPatricia DelmastroBecky PlutaLori Howlett-BillMichelle PerezDiane GagnonKatie DumasAmy GronusMadelyn SchaeferKatherine SauerChristine HeinsMelissa GrindalSummer HundleyKelly Leigh Haggarty Jennifer LyderAnn Marie MeresSandra SandbergCrystal FoggDonna Kay





Your Guide to UConn’s Department of Dining Services Menus, Meal Plans and Much More

FALL 2012UCuisine

Proudly Providing Dining Services to the UConn Community for over 130 years!

WOMEN- OF DINING SERVICES -

Chefs

FeaturingFeaturing

THE

Karen Demers

MISSION STATEMENTThe Department of Dining Services’ purpose is to nourish the university community

by providing quality, diverse and nutritious foods with consideration for our environment. We believe that successful business and individual responsibility for

sustainable development go hand-in-hand. Together, we can help sustain the planet.

Dining Services is not responsible for typographical errors or omissions in this document. Menus and hours are subject to change. Dining Services reserves the right to alter service in the dining facilities to put on large campus-wide picnics/BBQ’s. Rebates will not be provided because of unit closures. Resident meal plans are good for the semester only. Please keep in mind that when dining units are closed for the week of Thanksgiving Break and other

closings, meal plans are not active.

From The Director...........................................................................1Retail Operations Hours...............................................................2,3Normal Dining Unit Hours................................................................3Union Street Market.........................................................................4UC Cafes & Other Coffee Shops.......................................................5Restaurants.....................................................................................6Grab & Go’s....................................................................................6Convenience Stores.........................................................................6Dining Unit Descriptions...................................................................7Not Just Desserts Bakery.................................................................8University Catering...........................................................................9Moveable Feasts..............................................................................9Additional Services........................................................................10Backpack Policy............................................................................10Resident Dining Unit Standard Fare.................................................11UC Cafes Standard Daily Fare.........................................................12 The Blue Cow...................................................................................13McMahon: A World of Good Eating.................................................14 U-Recycle Food Container Program................................................15Local Routes Program...................................................................16Meal Plan Options....................................................................17,18Rightsizing Your Meal Plan.............................................................18Special Meal Events......................................................................19Dining Unit Menus.........................................................20-26, 31-51Women Chefs of Dining Services..............................................27-30Dining Unit Openings.....................................................................52 Dining Unit Holiday & Break Hours............................................52,53Dining Unit Pre-Finals, Finals & Commencement Meals..................53Selected Frequently Asked Questions.......................................54, 55Dining Etiquette.............................................................................55Healthy Husky Guidelines...............................................................56 Student Employment Information....................................................57 Resident Dining Units & Retail Operations Map...............................57Important Dining Phone Numbers.......................................back cover

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2012Best Business in Windham

County AwardSierra Magazine 2012

Top 10 “Coolest Schools”Connecticut Journalism Award

C. Dennis PiercePETA: Most Vegan Friendly School

2011Sierra Magazine 2011

Top 20 “Coolest Schools” Bronze Medal

NACUFS Northeast Regional Culinary Competition

20093rd Place

NACUFS Most Innovative Nutrition Contest

2008 NRA MenuMasters Award for Healthful Innovations

Campbell's Golden Ladle Award Silver Medal

UMass 14th Annual Chef Culinary Competition

NACUFS Loyal E. Horton Awards

2010Silver Medal

University Catering Special Event2008

Gold MedalResidence Hall Dining

Single Stand-Alone Concept/Outlet Whitney/Local Routes Dining

2007Silver Medal

Retail Sales/Multiple ConceptsUnion Street Market

2006Silver Medal

Residence Hall Theme DinnerWhitney Dining

2005Bronze Medal

Retail Sales/Multiple ConceptsChuck & Augie’s, Union Street

Concessions 2004

Bronze MedalResidence Hall Dining

Single Stand-Alone Concept/OutletNOSH Kosher Kitchen

Other NACUFS Culinary Medals

2008 - Regional Silver Medal 2007 - Regional Bronze Medal 2007 - First Place Local Recipe 2006 - Regional Silver Medal 2005 - Regional Bronze Medal 2005 - Regional Gold Medal 2005 - National Bronze Medal 2004 - Regional Bronze Medal

CONTENTS

UCuisineDINING SERVICESAWARDS

FeaturingWomenChefs of Dining ServicesFALL 2012

Chefs1

- FROM THE DIRECTOR -

“Non-cooks think it’s silly to invest two hours’ work in two minutes’ enjoyment;

but if cooking is evanescent, so is the ballet.”- Julia Child

Eat well, enjoy life, and pursue your dreams. C. Dennis Pierce Director Dining Services

Greetings:

What a great way to start a new school year! A brand new renovation at McMahon featuring an international theme, an opportunity to bring the UConn community a new sandwich concept called UC Subs that will provide service while a new food concept is being explored, a farm fresh market and this semester’s UCuisine featur-ing all of the talented women that contribute to the service we bring to the UConn community.

After a lengthy start up last spring Dining is eager to showcase a new dining concept of-fering international options in a format where students will dine right in the servery where food is prepared. Our staff has been working on new recipes and is looking forward to putting the word “service” back in the phrase, “food service”. While we know everyone will be eager to share in this new dining experience and that McMahon will be a busy place this fall, we ask that you please provide us with your patience as we work to adapt to our change of service and menu. Even though it is the beginning of August I know that lines will develop as students will want to explore this new eatery and all that it has to offer.

As you stop into the Union this fall you will see two new dining options, Freshens, offering a wide variety of smoothies, and UC Subs. Our sub concept has been put in place as the Student Union begins to search for a national branded concept that will meet students’ dining needs.

Looking for local options? This summer Dining Services started a Farm Fresh Market located on Fairfield Way, right outside of the Student Union. As school begins, the market will be open from 11:30am to 2:00pm. Our market features locally and regionally grown produce and also offers items from the Eco House student garden, Spring Manor Farm. As produce is very seasonal offerings will change based on availability.

Take a look at this semester’s UCuisine. It truly is a great snapshot of the Dining Services’ women who bring their culinary talents to our menus every day. When decid-ing on a theme for this semester’s UCuisine we thought it was appropriate to honor those women who work for our department. As you may not know, this semester during the month of November, UConn’s Women Center is celebrating its 40th Anniversary.

This year Dining Services has collaborated with the President’s Committee on Corpo-rate Social Responsibility, the University of Connecticut Professional Employees and the American Association of University Professors who are championing the use of hydrate bottles on campus. Incoming first year students will receive, at no charge, Hydrate for Life bottles once they arrive on campus. Remember, water is an important component of your diet and adequate quantities should be consumed on a daily basis. Lastly, to keep in touch with Dining and the services we offer, please utilize this guide-book, our UCuisine. If one is not available, because we will be printing fewer copies, you can find all of the information on our website www.dining.uconn.edu.

Please let us know how we can meet your needs. Your dining experience has to be a memorable one or we have failed to meet your expectations. Enjoy the semester, practice sustainability, and make a conscious effort to make the most out of life.

1

Uniquely Caffeinated CafesBookworms Cafe(Located in the library) 860-486-5233Monday - Thursday 7:30am - 12:00am Friday 7:30am - 5:00pmSaturday 12:00pm - 5:00pm Sunday 12:00pm - 12:00am

Chem Cafe(Located in the Chemistry building) 860-486-0813Monday - Thursday 7:30am - 5:00pmFriday 7:30am - 3:00pm

Lu’s Cafe(Located in the Family Studies building) 860-486-6794Monday - Friday 7:30am - 3:00pm

Up & Atom Cafe(Located in the Gant Science Complex) 860-486-1590 Monday - Friday 7:30am - 5:00pm

Wilbur’s Cafe(Located in the Wilbur Cross building) 860-486-5127Monday - Friday 7:30am - 5:00pm

Cafe Co-op(Located in the UConn Co-op Bookstore) 860-486-0623Monday - Thursday 7:30am - 8:00pmFriday 7:30am - 6:00pmSaturday & Sunday 10:00am - 5:30pm

Jitters(Located in Gelfenbien Commons) 860-486-0703Monday - Friday 7:00am - 2:30pm

Chuck & Augie’s(Located in the Student Union) 860-486-5633Monday - Friday 11:00am - 9:00pm Saturday & Sunday 3:00pm - 9:00pm

Other Coffee Shops

Full Serve Restaurants

Moveable Feasts(Pick-up location: South-Rome Commons) 860-486-5053Monday - Friday 8:00am - 6:00pm Saturday & Sunday 10:00am - 5:00pmCash, checks and transfer vouchers only.

Take-Out Catering

Union Street Market (Located in the Student Union) 860-486-4206Tostada Mexican Grill, Fireside Rotisserie, Pompeii Oven, The Good Earth, A Uniquely Caffeinated Union Street Cafe, Market Express

FOOD COURTMonday - Thursday 11:00am - 11:00pmFriday 11:00am - 1:00amSaturday 11:00am - 1:00amSunday 11:00am - 11:00pm THE UNIQUELY CAFFEINATED CAFEMonday - Thursday 7:00am - 11:00pmFriday 7:00am - 1:00amSaturday 8:00am - 1:00amSunday 10:00am - 11:00pmCoffee shop and hot breakfast items from Fireside available 7:00am - 10:30am, Mon. - Fri. Weekend hours listed on web-site. See page 4 for food station descriptions.

Putnam Exchange(Located in Putnam) 860-486-4201Monday - Thursday 11:30am - 10:00pm Friday 11:30am - 4:00pmSaturday CLOSEDSunday 2:00pm - 10:00pm

South Grab & Go(Located in South Dining) 860-486-6654Monday - Thursday 11:00am - 10:00pm Friday 11:00am - 4:00pm Saturday 2:00pm - 6:00pm Sunday 2:00pm - 10:00pm

Off The Eaten Path (Gelfenbien Commons Late Night) 860-486-0703Monday - Thursday 1:00pm - 10:00pmFriday & Saturday 1:00pm - 7:00pmSunday 4:00pm - 10:00pm

West Side Wraps(Located in Northwest Marketplace) 860-486-2067Sunday - Thursday 2:00pm - 10:00pm Friday & Saturday 2:00pm - 7:15pm

The Blue Cow (Located in the Student Union) 860-486-5633Monday - Thursday 11:00am - 10:00pmFriday 11:00am - midnightSaturday 4:00pm - 11:15pmSunday 4:00pm - 10:00pmMay also be open for other special events in the Student Union

Ice Cream Take-Out

Food Court

Grab & Go’s

2

Board Plan Dining UnitsWHITNEY, BUCKLEY, SOUTH, McMAHON, PUTNAM,

NORTHWEST, NORTH, AND GELFENBIEN COMMONSThe normal hours of operation for these units are as follows:

Union Central Exchange(located in the Student Union) 860-486-8415Monday - Friday 8:30am - 11:30pm Saturday 10:00am - 11:00pmSunday 11:00pm - 11:00pm

MONDAY through FRIDAYHot Breakfast 7:00am - 10:20amCold Breakfast 10:20am - 10:40amLunch 10:40am - 2:15pm Between Meals 2:15pm - 4:15pm (at all units except South) Dinner 4:15pm - 7:15pm

SATURDAY and SUNDAYHot Breakfast (Sat.) 7:00am - 10:00am (South only)Cold Breakfast 10:00am - 10:30am (South only)Hot Breakfast (Sun.) 8:00am - 10:00am (South only)Cold Breakfast 10:00am - 10:30am (South only)Brunch 10:30am - 2:00pmBetween Meals 2:00pm - 4:15pm (at all units except South)Dinner 4:30pm - 7:15pmNote: Gelfenbien Commons will be open from 9:30am to 7:15pm

HALAL (MUSLIM) DINING (located in Gelfenbien

Commons)

NOSH KOSHER DININGlocated in Gelfenbien Commons

Monday - FridayBreakfast 7:00am - 10:00am

Lunch 11:00am - 2:00pm Dinner 4:15pm - 7:00pm

Note: NOSH is closed for dinner on Fridays

Cash, Husky Bucks, credit and debit cards accepted.

LATE NIGHTS AT WHITNEY, MCMAHON AND NORTHWEST

Saturdays NOSH is CLOSEDSunday

Brunch 11:30am - 2:00pm Dinner 4:30pm - 7:00pm

Note: Weekend meals are available at Hillel House on North Eagleville Road. Call Hillel House at

860-429-9007.

Monday - Friday Lunch 11:00am - 2:00pm Dinner 4:15pm - 7:00pm

www.dining.uconn.edu/cstores.htmlConvenience Store

3

WHITNEY & NORTHWEST & McMAHON are open for Dinner 4:15pm - 10:00pm

Sunday - Thursday

4

Try the delicious dining options at the food court, called Union Street Market, located in

the Student Union. Union Street Market offers a variety of exciting meal options. To view

our daily menu offerings visit the website at: www.unionstreetmarket.uconn.edu

860-486-4206 We offer a wide selection of healthy choice

options and gluten free options each day!

A Uniquely Caffeinated Union

Street Cafe

Featuring a full line of espresso and coffee drinks, bakery items, all made fresh daily. Gluten free

brownies also available.

UNION STREET MARKET

The Good Earth

Specialty salads and wraps, all made to order,

including a“Build Your Own Salad”

option.

Pompeii Oven

Made to order pizza, pasta, baked grinders

and other Italian specialties.

Tostada Fresh Mexican Grill

Serving made to order burritos, tacos and other fresh Mexican

specialties. “Healthy Husky” options available.

Market Express

Pre-packaged “Express” options from all the Union Street Market concepts as well as

specialty beverages, sushi, snacks and more.

Fireside Rotisserie

Rotisserie meats served with a selection of freshly

made side dishes. “Healthy Husky” options

available.

5

Bookworms Cafe Hitting the books at Homer Babbidge Library? Take a study break and visit Book-worm’s Café located on the plaza level in the 24 hour study room. We offer a variety of hand-crafted “With The Grain” sandwich-es and “Fresh Harvest” salads made daily in our central production facility. Need an energy boost? Try any of our fresh brewed Omar Coffee flavors or enjoy a fresh baked “Not Just Desserts” chocolate chip cookie from our on-campus bakery. 860-486-5233

Chem Cafe Chem Café is located in the atrium of the Chemistry building. As you make your way across campus, stop in and enjoy a fresh brewed cup of coffee and a pastry from our bakery. 860-486-0813

Lu’s CafeOur little oasis away from the hustle and bustle of campus. Located in the basement level of the Family Studies building, we offer the same items that you find in any of our other UC Cafes...with the added benefit of a quiet setting to sit and enjoy your purchase. 860-486-6794

Up & Atom CafeLocated in the atrium of the Bio Physics building, the café offers a great place to study or relax with lots of natural sunlight! Enjoy a cold beverage and a snack in this truly Uniquely Caffeinated Café. 860-486-1590

Wilbur’s CafeLocated in the lobby of the Wilbur Cross building, Wilbur’s offers a wide variety of coffees, teas, and bagels. This location fea-tures NOSH Kosher sandwiches along with our own line of Spa Foods. And, of course, you can still find your favorites from any of our other cafes. 860-486-5127

Other Coffee ShopsCafe Co-opCafé Co-op is a unique eatery located in the UConn Co-op serving fresh made egg sandwiches, hand crafted salads, paninis and wraps. Café Co-op also serves a deli-cious variety of coffees, teas, espresso, spe-cialty drinks and desserts. 860-486-0623

JittersJitters is located in Gelfenbien Commons and features coffee, tea and a wide varietyof delicious pastries. 860-486-0703

Our mission is to provide the entire campus community (students, faculty, staff, and visitors) with a diverse selection of high-quality, convenient dining choices throughout the day. Our “Uniquely Caffeinated Cafes” feature delicious coffees, teas, espresso and specialty drinks, a variety of hand-crafted “With the Grain” sandwiches and wraps made fresh daily, an excellent selection of delicious and healthy “Fresh Harvest” salads as well as “Spa Foods,” our own line of delicious low fat/low calorie food items. All UC Cafes accept cash, Visa and MasterCard, credit and debit transactions.

We proudly serve fair trade worldblend and a selection of other fine coffees roasted weekly, right here in Connecticut.

UC BoldIntroducing

Our own dark roast blend of Sumatra & Peruvian beans

Uniquely Caffeinated Cafes

6

Off The Eaten PathOff the Eaten Path is the after hours food venue in Gelfenbien Commons. This late night eatery features made-to-order sand-wiches and pizza, among other offerings.

NEW! Putnam Exchange NEW!Located on the same level as Putnam dining unit, Putnam Exchange Grab & Go features made-to-order sandwiches & salads and an assortment of other delicious food options.

South Grab & GoSouth Grab & Go features made-to-order grinders, wraps and salads. Personal pizzas are offered after 8:00pm. The Grab & Go is located just inside the entrance to South Dining unit.

West Side Wraps West Side Wraps, located in Northwest Marketplace, features made-to-order sandwiches and wraps with an assortmentof accompaniments.

Convenience StoreGrab & Go’sUnion Central ExchangeThis busy convenience store is located in the Student Union and features a wide variety of grocery and beauty products, candy and snacks. Check the website throughout the semester for special promotions. www.dining.uconn.edu/cstores.html

The Blue Cow is located in the Student Union next to Chuck & Augie’s and features delicious UConn Dairy Bar ice cream, milkshakes, floats, popcorn, soda and candy. NOW SERVINGFROZEN YOGURT & YOUR CHOICE OF TOPPINGS!www.thebluecow.uconn.edu

Ice Cream Take Out

Chuck & Augie’s RestaurantA Gathering Place

860-486-5633

For menu information please visit the website:www.chuckandaugies.uconn.edu

Chuck & Augie’s Restaurant is named in honor of the Storrs Brothers, Charles & Augustus, the first benefactors of the

University of Connecticut.

With an exciting menu featuring a wide array of delicious appetiz-ers, salads, sandwiches and pas-tas, Chuck & Augie’s has become one of the hot gathering spots on campus. A visit to Chuck & Augie’s is always pleasing to your taste buds. New menu items are added each semester and our award winning chefs are eager to prepare you a deli-cious meal, from a burger and waffle fries to trendy panko roasted chevre. We now offer al fresco dining on our patio!

Chuck & Augie’s Restaurant is listed on GlutenFreeTravelSite.comWe are located in the Student Union

near the movie theatre.

We are proud participants of UConn’s Local Routes Initiative. We feature locally grown ingredients and

produce from UConn’s own Spring Manor Farm.(When available)

These large dining units offer a wide variety of menu items, some based on the availabil-ity of fresh, locally grown products.These units serve between 250 and 1,000 customers

per meal.

Whitney, Buckley, McMahon, Putnam and North

All of our dining units feature a wide variety of delicious and nutritious foods, including vegan, vegetarian and gluten-free options every day. New menu items

are added each semester. These dining units also feature some fun monotony breaker theme dinners throughout the semester. Check out the listings on page 19.

Whitney “Local Routes” offers a sustainable and local menu featuring seasonal food items from a variety of local farmers and food producers in-cluding our own UConn Gold honey, UConn eggs, UConn Dairy Bar ice cream and produce from the UConn student run Spring Manor Farm.

Buckley features a menu which highlights the best of what each season has to offer including a focus on fresh vegetables in the warmer weather while enjoying heartier fare in the cooler weather.

McMahon offers world cuisine in a newly renovated dining area. An open kitchen concept, bar type seating, tandoori ovens, delicious foods make this a dining experience you won’t want to miss.

Putnam offers an extensive salad bar, a made-to-order quesadilla/panini grill, open Monday-

Friday from 10:30am - 7:15pm; made-to-order sautés and sandwiches during lunch and a carving station open Monday - Thursday during dinner, all in an attractive dining area with a great view of campus. Putnam also has a grab & go, Putnam Exchange, next to the dining room.

North offers a variety of culinary delights from sizzling cheeseburgers at the grill station to slow cooked brisket sandwiches at the comfort station. The servery includes an active sauté station where omelets are made to order every morning and per-sonalized sautés and stir fries are served from pan to plate. We have an extensive salad bar which not only offers a bounty of fresh fruits and vegetables but also an assortment of sliced meats and cheeses. Freshly baked breads from our bakery and a Panini grill offer many choices for a custom built sandwich.

Northwest and South MarketplaceNorthwest Marketplace provides a unique dining experience in a warm and welcoming atmo-sphere. Our menus are inspired by popular restaurants and global cuisine. Our chefs are dedicated to flavor and our staff is committed to excellent customer service. Northwest Marketplace is open late

night, Sundays through Thursdays, until 10:00pm for your convenience. Come taste the difference!

South Marketplace is the contemporary food court on campus. The location is very accessible for students just getting out of classes, and it is also near several resident complexes and staff offices. South offers a broad selection of dining options including Healthy Husky entrees, global cuisine, home style cooking, hand carved meats, grilled burgers and sandwiches, freshly prepared soups and salads, a full scale deli bar, pizza and pasta bars and an array of desserts. Gluten-free and vegetarian options are avail-able at every meal. Check out Charlie’s Clam Chowder every Friday and the Sundae Bar at every Sunday

dinner. Or...if you are in a rush, check out South’s Grab & Go in the lobby area.

Gelfenbien Commons and NOSH Kosher KitchenGelfenbien Commons offers seating for 450 and a diverse range of food options, including the option of choosing kosher meals. NOSH, the Kosher Kitchen located in Gelfenbien Commons, is certified by

the Kashrut Commission of Greater Hartford and all kosher dishes are prepared under the close super-vision of our resident Mashgiachs. All of our kosher offerings in the servery are mainstreamed with our other menu alternatives so that anyone may choose to eat kosher at no additional cost. In addition to kosher, Halal (Muslim) menu offerings will be available Monday through Friday for students that prefer this option. Traditional service at Gelfenbien Commons is seven days a week, providing dining options

for breakfast, lunch and dinner as well as some late night service.

7

8

To Place Your Order:860-486-3128

Orders should be placed at least one week in advance.You may pay for your order with cash,

check or cash points.

The following selections are available: 1 layer sheet cake (70 servings)................$47.50

1 layer 1/2 sheet cake (35 servings).........$27.50

10”, 2-layer round cake (12-20 servings)..............................................$22.50

10”, 1 layer round cake (6-10 servings)..................................................$15.00

1 layer sheet carrot cake w/cream cheese frosting (70 servings)....................................................$52.50

1 layer 1/2 sheet carrot cake w/cream cheese frosting (35 servings)....................................................$29.50

10”, 2 layer round carrot cake (12-20 servings)...............................................$27.50

10”, 1 layer round carrot cake (6-10 servings).................................................$16.50

10” gourmet chocolate chip cookie (6-10 servings).................................................$11.00

Fresh Fruit Basket(apples, oranges, grapes, bananas.........................$12.00

Dining Services bakery, “Not Just Desserts” supplies baked goods, made fresh daily, by our award winning cooks and pastry chefs. Delicious breads, muffins, cookies and other decadent desserts are delivered to our dining units, coffee shops and other locations each day throughout the week. Orders for specialty items such as birthday cakes and ten-inch chocolate chip cookies may be placed by calling our main office. Cakes and cookies can be decorated with a message of your choice and will be delivered to a dining unit for pick-up. You may use your meal plan points to purchase these items.

All cakes are available in yellow, chocolate, marble or red velvet with white or chocolate icing. Carrot cakes come with cream cheese icing. Cakes and cookies are custom decorated to your specifications. For specially designed cakes, please call for a quote. 860-486-3128.

www.dining.uconn.edu/bakery.html

9

University Catering is dedicated to providing the highest quality catering services to faculty, staff, students, and guests of the University of Connecticut and surrounding communities. From start to finish, our goal is to provide customers not only with menus that are fresh, diverse, affordable, and a cut-above-the-rest, but to also service our clients with staff that is proficient, friendly, and passionate. Our services include served meals, buffet meals, receptions, coffeebreaks, picnics and a la carte menu planning. We are also proud of our wedding catering service, “A Perfect Setting.”

For more information about planning your special events, our menus and services

or to make reservations, contact University Catering at 860-486-5053. Our email address

is: [email protected]. Or, stop by our catering offices in Bishop Center. We look forward to working with you to make your

next catered event a success!

View the University Catering quarterly newsletter at:

www.dining.uconn.edu/catering

{WEDDINGS BY UNIVERSITY CATERING}

Moveable Feasts Take-Out Catering

www.moveablefeasts.uconn.edu860-486-5053

Moveable Feasts is a take away retail catering operation, part of University Catering. If you are looking for light food for your breakfast, lunch, or an afternoon break or to complement your

next meeting or if you need a box meal, a pizza party, or something delicious to take home for dinner, then choose Moveable Feasts. Moveable Feasts specializes in a selective, “take away” menu that

will meet your limited resources and still satisfy your dining needs. Menu items available to purchase are posted on the Moveable Feasts website. (Please note that orders are not taken on-line.

This site is for viewing purposes only.) Orders may be picked up at South - Rome Commons.

To place your orders call University Catering at (860)486-5053.

Dietary RestrictionsThe Department of Dining Services will work with students who have short term dietary re-strictions to help meet their needs with the food products available to them. However, students who have long term dietary restrictions, or who feel they require meal plan exemptions, should contact Center for Students with Disabilities at 860-486-2020.

Kosher ChoicesGelfenbien Commons offers a Kosher venue, called “NOSH.” Kosher meals are available Sunday brunch to Friday lunch. Friday dinner and Saturday meals are available through Hillel House. Please contact Hillel House at 860-429-9007 or visit their website at www.uconnhillel.org for more information.

Muslim MealsGelfenbien Commons also offers a Muslim sta-tion that follows the laws of Halal. Halal meals are available for lunch and dinner, Monday - Friday.

Guest MealsFlex meals allow students to bring guests to any meal as long as he/she accompanies the guest (including visiting parents). Please see the FAQ’s on page 54 for more information about using flex passes and points for guest meals.

ID PolicyStudent ID’s used for the meal plan are not transferable. Your meal plan cannot be used by anyone else. This is a serious infraction and is listed under the Student Conduct Code under the Conduct Rules and Regulations, Section 8 of the handbook, “Responsibilities of Community Life: The Student Code.” Refer to the One Card Office website for more information: www.onecard.uconn.edu/id_card_policy.html

Backpack Policy ChangeThe Department of Dining Services does allow backpacks, bags and laptops in the dining areas. You may also, however, choose to check your laptop bags and/or valuables with the validine operator. You will receive a baggage tag from the validine operator. Fill out a baggage ID tag for each item that you will be storing while you are in the dining room. Keep the receipt(s) that you are given. Upon returning to collect your things, you must show your photo ID before receiving them. You will not be allowed to pick up anyone else’s items except your own. You may also utilize lockers if they are available in your area. You must provide your own locks. Dining Services shares no liability in the storage of laptop computers, knapsacks, and other bags with valuables. Store them at their own risk.Please note: customers who misuse the privi-lege of bringing bags or backpacks into the dining facilities and use them to remove food or dining services’ equipment are subject to referral to the Office of Community Standards or potential arrest for theft of goods.

Special ServicesIf students need special services due to sched-uled field trips or off-campus internships, they should see their Dining Unit Manager during the first week of classes. Bag meals are also available.

Nutritional InformationThe Department of Dining Services analyzes and provides students and other customers with nutritional information about daily meals served in the dining units.

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NUTRITIONAL INFORMATION ABOUT MENU ITEMS MAY BE FOUND ON OUR WEBSITE: WWW.DINING.UCONN.EDU/NUTRITIONMobile App at: www.dining.uconn.edu/

nutrition/m

The University of Connecticut Department of Dining Services makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. Every effort is made to instruct our food production staff on the severity of food allergies. In addition, we label items with possible allergen-containing ingredients; however, there is always a risk of cross contamination. There is also a possibility that manufacturers of the commercial foods we use could change the formulation or substitute at any time, without notice. Customers concerned with food allergies need to be aware of this risk. Dining Services also operates its own bakery. Our bakery is not a “nut free” bakery. We cannot guar-antee the absence of cross contamination with our baked goods. The University of Connecticut Department of Dining Services will not assume any liability for adverse reactions to foods consumed, or items one may come in contact with while eating at any University establishments. Students with food allergies are encouraged to contact Dining Services at 860-486-3128 for additional information and/or support.

FOOD ALLERGY DISCLAIMER

QUALITY FOOD PRODUCTSDining Services strives to serve the best to you. We offer on our menus quality name brand products

provided by such companies as: Bigelow, Cabot Creamery, Campbell’s, Carla’s Pasta, Coca Cola, Dannon, Deep River Snacks, Edensoy, Farmland, Frito Lay, Gardenburger, General Mills, Gulden’s,

Heinz, Hershey, Hormel, Jell-O, Kelloggs, Ken’s, Kettle Cuisine, Kraft, LaChoy, Lamb Weston, McCain, Minh, Morningstar Farms, Mrs. T’s, Nabisco, Nasoya, Nestle, Omar Coffee, Ortega, Otis Spunkmeyer,

Pace, Philadelphia, Quaker, Swift Premium, Wish-Bone.

BREAKFAST FOODSAssorted hot and cold cereals, bagels and toast, waffles, assorted eggs, donuts, and fresh pastry. The following items are rotated on a regular ba-sis: a variety of pancakes, french dipped waffles, french toast sticks, Canadian bacon, corned beef hash, potato puffs, hashbrowns, french toast, bacon, sausage links, sausage patties, breakfast ham, skin-on home fries, country fried potatoes, hashbrown patties, and cottage fries.

BREAKFAST TOPPINGSCream cheese, low fat cream cheese, maple syrup, assorted yogurts, grape jelly, strawberry jelly, raspberry jam, honey, and peanut butter

BRUNCHEggs, omelets, eggwhites to order, french fries, cheese pizza, pepperoni pizza, pasta, and marinara sauce

SALAD BARAn extensive array of fresh fruits and vegetables are available on the salad bars each day in each dining unit. Build your salad, garnish your sand-wiches, and season your side dishes just the way you like it. We use a variety of dressings includ-ing Ken’s, Healthy Sensations, Wish-Bone and our signature homemade bleu cheese dressing to top off your creations.

DELI BARTurkey, ham, roast beef, American cheese, Swiss cheese, Provolone cheese, and assorted breads and rolls

DESSERTSHard ice cream and “Not Just Desserts” homemade bakery products

FRESH FRUITApples, oranges, pears, bananas, seasonal fresh fruit

BEVERAGESJuices: Orange, apple, grape, fruit punchSoda: Coke, Diet Coke, Sprite, orange, rootbeer Hot Beverages: Coffee, decaf coffee, hot chocolate, assorted teasMilk Varieties: 2%, skim, chocolate, soy, riceAdditional Varieties: iced tea (sweetened)

VEGETARIAN OFFERINGSEach dining unit serves a vegetarian entree for lunch and dinner. Rice is always available at lunch and pasta and sauce is available at dinner. You can also get different varieties of veggie burgers and veggie hot dogs. Please see your local dining manager if you have any requests so that we can meet your needs.

VEGAN ENTREESEvery day in our dining units we feature delicious vegan entrees. These special recipes, prepared in our kitchens and tested by vegan students, provide delicious and varied eating choices for the vegans on campus. If you are interested in learning the basics about vegetarian or vegan staples, please contact our dietary consultant, Amy Dunham, in Wellness & Prevention Services at 860-486-0771.

KOSHER MEALSGelfenbien Commons features NOSH, a certified Kosher kitchen. NOSH is certified by the Kashrut Commission of Greater Hartford and all kosher dishes are prepared under the close supervision of our resident Mashgiachs. If you have any ques-tions please feel free to contact the Mashgiach on duty at 860-486-0703.

GLUTEN FREEIf you must follow a gluten free diet, please speak with your dining unit manager. We have many food options available.

MUSLIM MEALSGelfenbien Commons also offers a Muslim station that follows the laws of Halal. Halal meals are available Monday - Friday, for lunch and dinner.

STANDARD FAREWe strive to eliminate the use of food items or ingredients that contain trans fats

wherever possible. The following foods are served daily at most dining units:

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Our Uniquely Caffeinated Cafes feature delicious coffees, teas, espresso and specialty drinks, a delicious variety of hand-crafted “With the Grain” sandwiches and wraps made fresh daily, an excellent selection of delicious and healthy “Fresh Harvest” salads as well as a delicious line of

“Spa Foods,” an assortment of low fat/low calorie foods and a new raw foods line. These items are offered on a bi-weekly rotation and may include but are not limited to:

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SOUPS New England Clam Chowder, Manhattan Clam Chowder, Chicken Corn Chowder, Vegetable, White Bean Chili, Chicken Noodle, Lentil, Fat Free Vegetable, Couch Potato, Italian Wedding Soup, Butternut Squash & Apple Soup, Split Pea & Ham, Chicken Tortilla

SALADSGrilled Chicken Salad, Chef Salad, Side Salad, Citrus Bean Salad, Asian Chicken Salad, Grilled Chicken Salad, Cobb Salad, Bacon Ranch Chicken Salad, Pansanella Salad, Strawberry Pecan, Sweet & Savory

SPECIALTY FOOD ITEMS ARE OFFERED THROUGHOUT THE SEMESTER. VISIT THE UC CAFE WEBSITE FOR MORE INFORMATION

www.uccafes.uconn.eduOR VISIT

www.dining.uconn.edu/nutrition.htmlFOR DAILY MENUS AND NUTRITIONAL INFORMATION

NEW THIS SEMESTER: “SAIN,” A RAW FOODS LINE

SANDWICHESBacon Chicken Ranch, Avocado BLT, Smoked Turkey Foccacia, Cusabi Salmon, Roast Beef on Marble Rye, Chicken Maple BBQ, Ham on Wheat Grinder Roll, PB&J, Albacore Tuna on Whole Wheat Roll

WRAPSRanch Garden Wrap, Turkey Wrap with Honeyed Apple Cabbage, Thai Vegetable Rice Wrap with Ginger Lime Dipping Sauce, Fruity Tuna Wrap, Cajun Chicken Wrap, Chicken Caesar Wrap, Asian Veggie Wrap, Chicken Fajita Wrap, Portabella Mushroom Wrap

Connect With Friends. Meet and Share a Great Meal Together.

Connect With Friends. Meet and Share a Great Meal Together.

Check www.dining.uconn.edu for special dinner events during the semester. Check www.dining.uconn.edu for special dinner events during the semester.

The Blue Cow is Open:Monday - Thursday: 11:00am - 10:00pm Friday: 11:00am - Midnight Saturday: 4:00pm – 11:15pm Sunday: 4:00pm - 10:00pm

Friend us!

Located in the Student Union next to Chuck & Augie’s Restaurant

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Serving Locally Made,

Totally DeliciousUConn Dairy Bar

Ice Cream, Milkshakes

& Frozen Yogurt.Popcorn & Candy, too!

Serving Locally Made,

Totally DeliciousUConn Dairy Bar

Ice Cream, Milkshakes

& Frozen Yogurt.Popcorn & Candy, too!

14

McMahon Dining - A World of Good Eating -

Meal preparation takes center stage at McMahon Dining, as a new open kitchen allows students to watch, learn, and inter-act with chefs as they prepare and plate each meal. This marketplace design de-emphasizes the use of an institutional kitchen, bringing many of the kitchen functions out from the back of the house, to engage and entertain students. With the rise of celebrity chefs, along with public fascination for cooking shows, McMahon promises to deliver an exciting dining experience to UConn’s students.

The floor to ceiling windows, combined lounge and café seating on high stools, and a “living room” section integrated with display cooking stations will provide a warm and convivial atmosphere. A central display station and three stations along the perimeter will allow easy circulation between the stations and seating areas.

Looking to meet the needs of UConn’s ever growing global student population, the menu focus at McMahon will beinternational fare. Authentic ethnic menus from a variety of global origins will be created and served. Students can choose from Middle Eastern dishes prepared in tandoori ovens (cylindri- cal clay ovens with charcoal in the bottom), Asian cuisine prepared at the Wok Station, and pizza baked in a stone oven. Other service stations will include the International Grill, Breakfast Nook, Deli, Sauté Station, a salad bar, a beverage station, and a gluten-free area. “We hope to meet the needs of our international students with home-cooked recipes as well as educate others to new and exciting dishes,” says C. Dennis Pierce, Director of Dining Services.

Late Night Hours! McMahon will stay open until10:00pm every evening for meal service.

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Purchase a reusable food container from a Union Street Market cashierfor a one-time fee of $3.00. You will receive a U-Recycle card.

Show the server at the food station your card, then place your orderand the server will prepare it in a clean and sanitized container.

After eating, place used container into the U-Recycle container binlocated in front of the food court. Simple, green & smart!

The reusable food container is for use at the Union Street Market Food Court only.

Join the green revolution and purchase yours today!

HERE’S HOW IT WORKS. . .

G R E E N & C L E A NReduce Campus Waste by Purchasing

a Reusable Food Container

Dining Services’ Local Routes Program is committed to providing our customers with sustainable dining options and to supporting a local food system. Our Local Routes program works to educate the UConn community about the importance of choosing foods that will benefit the local economy, the environment, and New England farmers.

Dining Services receives fresh produce seasonally from two student run farms on the UConn campus.

The Eco Garden ClubIn its 7th growing season, the Eco Garden Club provides Whitney Dining with a variety of fresh produce and herbs includingzucchini, yellow squash, tomatoes, mizuna beans, bok choy, chives, parsley and mint.

Spring Manor Farm (previously Spring Valley Farm) Spring Manor Farm is a 3/4 acre farm that grows almost 30 dif-ferent crops incuding arugula, kale, beets, radishes, pumpkins, butternut squash, sage and basil. If you dine at Chuck & Augie’s restaurant or Whitney Dining, you could be eating what was just harvested that same morning.

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The Local Routes Program is actively involved in supporting the following organizations:

Connecticut Farmland Trust

Working Lands Alliance, A Project of American Farmland Trust

Northeast Organic Farming Association (NOFA)

Connecticut Department of Agriculture

Farm-to-Chef Program

Real Slow Food UConn

UConn Eco Garden Club

The Farm Fresh Market

Attend a RealSlowFoodUConn meeting. Visit our website for more information.www.dining.uconn.edu/local_routes_Re-alslow_food.html

Read the Local Routes Newsletter Every Month on-line at:http://www.dining.uconn.edu/docs/lo-cal_routes_newsletters

A partial listing of local farmers and their respective goods we may purchase includes:

Local Routes ProgramYou Can’t get More Local Than This!

The Bridge Tofu, Middletown, CT - Tofu & SeitanCalabro Cheese Co., East Haven, CT - Mozzarella, Ricotta, Parmesan & Romano CheesesFour Mile River Farm, Old Lyme CT - Pastured BeefPumpkin Paul’s Farm, Tolland, CT - StrawberriesMountain Dairy, Storrs, CT - Milk & CreamBuell’s Orchard, Eastford, CT - Apples, Pears, Peaches & Apple CiderNorman’s Sugarhouse, Woodstock, CT - Maple Syrup & HoneyNodine’s Smokehouse, Torrington, CT - Beef Hotdogs, Apple Smoked Bacon & Ham

A partial listing of local food producers and their respective goods we may purchase includes: UConn Poultry Farm - Cage Free Eggs UConn Eco Garden Club - Garden Produce & Herbs UConn Spring Manor Farm - Garden Produce & Herbs UConn Dairy Bar - Ice Cream UConn Dining Services Apiary - UConn Gold Honey

Certified Organic ProductsWhitney Dining Unit is committed to serving organic products when available: Brown and White Rice - Sugar - Bananas - Baby Spinach - Spring Mix - Fair Trade Coffee

Sustainable Farm CooperativesWe are proud to list the following farms that supply Whitney Dining Unit with products that are humanely raised without antibiotics or growth hormones. These farms are committed to sustainable agricultural practices. Coleman Ranch - Organically Raised Chicken & All Natural Chicken Breast Pineland Farms - All Natural Beef Plainville Farms - All NaturalTurkey Leidy’s - Nature’s Tradition Pork Abbotsford Farm - Liquid Cage Free Eggs

The flex passes that come with the three meal plans can be used for guest meals or can be used at Dining’s Grab & Go’s to purchase value meals. Flex passes may not be used at retail operations. Points,

however, may be used at our retail operations and to purchase guest meals or bakery items. For a more detailed explanation of flex passes, points, and other questions you may have about our meal plans,

please turn to pages 54 and 55 of this booklet for a list of FAQ’s.

Resident Meal Plans

ULTIMATE PLAN - $2,642.00

• Unlimited access during operating hours to 8 resident dining units• 35 flex passes• 500 points

COMMUNITY MEAL PLAN - 25 meals..........$243.00

The Community Meal Plan is for off campus students, faculty, staff and administration. You are purchasing a block of twenty five meals for $243.00. This plan may be used in any of our dining units and it stays open year-round. There is no limit to the amount of meals you can use each day and you may bring a guest(s) by simply debiting a meal(s). If you are a full-time, permanent employee, you may pay for this meal plan by payroll deduction. A minimum purchase of 50 meals

is required.

HUSKY BUCKS Combined with a Valid Community Meal PlanHusky Bucks combined with a valid Community Meal Plan now offers a discount. When you pur-chase a valid Community Meal Plan (25 meals for $243.00) for use in the residential dining units and pay for your food purchases in our retail operations with Husky Bucks, you will receive a 5% discount off each purchase. Please note that this discount is applied only to purchases in Union Street Market and any of our five UC Café coffee shops. Off-campus locations are not included in this offer. Husky Bucks can be purchased through the One Card Office or on-line through the One

Card office’s website: www.onecard.uconn.edu

Meal options for students living off campus, as well as faculty, staff, and commuters include the three plans listed above which are valid while school is in session. Additionally, we offer

the Community Plan and Husky Bucks Combined with the Community Meal Plan. These two plans allow for access to all dining units. The Enhanced Community Meal Plan & Points also allows access to most retail operations. Meals carry over to the next semester and are

refundable should you leave the university.

CUSTOM PLAN - $2,392.00

• Unlimited access during operating hours to 8 resident dining units• 75 flex passes • No points are attached to this plan allowing the customer to determine what level of points or Husky Bucks they want to purchase.

VALUE PLAN - $2,522.00

• Unlimited access during operating hours to 8 resident dining units• 40 flex passes• 200 points

Residents living in undergraduate and graduate housing are required to choose one of these three meal plans: Ultimate Plan, Value Plan or Custom Plan. These meal plans are

priced per semester and are active only when school is in session.

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Non-Resident Meal Plans

You may now upgrade your meal plan at any time throughout the semester.

Theme meals in the dining units create an opportunity for you to try new menu items created by our chefs, in a fun and exciting atmosphere. Check our website at www.dining.uconn.edu for upcoming events.

CASH ACCOUNT(Declining Balance System)Cash points can be used at all dining units and most cash operations. Cash prices in the residential dining units are as follows:

All cash point accounts not part of the meal plan inactive for a whole year will be closed.

HUSKY BUCKS(Declining Balance System)

Dining Services also honors Husky Bucks, a flexible debit account that allows for purchases at all dining units, most retail operations and non-food locations.

The Husky Bucks account allows all students and employees to spend Husky Bucks at many places on campus without having to carry cash. Husky Bucks may now be purchased via the One Card website: www.onecard.uconn.edu or the One Card Office, 2nd floor in Wilbur Cross; the Co-op cashier’s desk or the Cash Value machine; the library, 2nd floor, the Computer & Copy Services desk or the Cash Value machine. Use your credit card (Mastercard, Visa), cash or a check to put money

on your Husky Bucks account. For a list of off-campus merchants accepting Husky Bucks,

please go to www.onecard.uconn.edu or call 860-486-3129.

Meal plans are purchased per semester. Please choose the meal plan which you be-lieve most closely reflects your eating habits and how many meals you will eat during the semester. Please buy conservatively. If you run out of points or flex passes toward the end of the semester, you may purchase additional

options through the Dining Services office. If you have purchased a meal plan that doesn’t work for you, you have until Friday, September 14th to change your plan, unless you want to upgrade. You may upgrade at any time throughout the semester. Call the main office at 860-486-3128.

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Non-Resident Meal PlansAnother meal plan option for faculty, staff, commuters and off campus students is the Cash Account, a declining balance account which stays open year-round. This plan allows access

to all dining units.

Friday, September 14th is the last day to change your meal plan for the Fall 2012 semester.

However, if you want to upgrade, you may do so at any time.

Important Sales Tax UpdateIn accordance with Connecticut General Statue 12-412(9) sales tax is charged to those customers that are not affili-

ated with the University. If you are using a credit card, debit card or cash for your food purchases, you must show your UConn ID card and have it swiped two times by the cashier: once to identify you as a University member and

the second time to remove the tax. By producing your card, sales tax will not be applied to your purchase. PLEASE NOTE: It is your responsibility to verify your affiliation to the University by providing your ID card to our

cashiers in order to have your transaction tax exempt. Once your payment card is swiped, there is no way to void the sales tax charge.

Husky Bucks & Sales TaxAll University employees have a Husky Bucks account already set up on their ID cards, which is tax exempt by default for food and drink. If you are paying for your food purchases with Husky Bucks, there will only be one card swipe to

complete your purchase.

Breakfast $ 7.20Brunch $13.60Lunch $11.25Dinner $14.20

Children under 12:Breakfast $5.05Brunch $9.80Lunch $8.10Dinner $9.95

CASH PRICES

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Fall 2012 semester meal service begins on Saturday, August 25th for brunch.The 4-week menu cycle begins on Monday, August 27th.

Menus for the dining units begin on next page.Nutritional information about daily menu items may be found on our website:

www.dining.uconn.edu/nutrition(Please note that menus are not a complete listing of available foods. Menus are subject to change.)

Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risk of foodborne illness. Eggs may be cooked to order: over easy, over medium or thoroughly cooked.

SPECIAL MEAL EVENTSThroughout the semester, the dining units present special theme dinners to help

break the monotony of everyday dining. These dinners are fun and innovative. Our creative chefs get the opportunity to introduce new food items along with

student favorites. A few special dinners are listed below but be sure to check the website regularly for updated event listings and/or changes.

-WHITNEY-Sunday - Saturday

September 16th - 22ndCT Farm to Chef

Special Meals All WeekFeaturing Local Foods

Wednesday, October 3rdOctober Fest Luncheon

Wednesday, November 7th“Happy Thanksvegan”

Wednesday, December 5thThe Famous WinterFeast

-BUCKLEY-Tuesday, November 6th

Election Day Lunch

Thursday, November 29th Holiday Feast Dinner

Made-to-OrderGrilled Sandwiches

Every LunchTuesday - Thursday

MIDNIGHTBREAKFAST

Sunday, December 9thStudent Union

-SOUTH-MARKETPLACEWednesday, October 31st

Zombie Apocalypse

Watch for various specials throughout the semester

-NORTH-Wednesday, September 19th

Constitution Day

Wednesday, October 31stHalloween

Tuesday, December 4thNight of Adventure

-GELFENBIEN-COMMONS

Wednesday, October 3rdCowboy Dinner

Wednesday, November 7th1950’s Diner Dinner

-NORTHWEST-Wednesday, October 31st

Halloween Goodies at Lunch & Dinner

Tuesday, December 4thHoliday Dinner

(will close after lunch and re-open at 4:15pm for dinner)

Special Desserts Every Wednesday at Lunch

-PUTNAM-Monday, October 8th

Canadian Thanksgiving

Wednesday, October 31stHalloween Harvest

Luncheon

Thursday, December 6thA Simpson’s Christmas Dinner

-McMAHON-Visit McMahon’s newly

reonovated dining facilityfeaturing a global menu with

specially created recipes from around the world.

LunchPizza: ProvencalPasta Bar - Spiced Beef Kabobs - Grilled Black Pepper Tuna - Merguez au Harissa - Black Pepper Tofu

DinnerPizza: Winter CapreseSteal au Poivre - Kabuli Pulao - Enchilada w/Mole Sauce - Croque Monsieur w/Mornay - Hokkien MeeLate Night: Fish Tacos - Grilled Portabella Burgers

LunchKasha Varnishkas - Panini PizzaCream of Broccoli Soup

DinnerHerb Baked Chicken - Vegan Buffalo TofuMushroom Barley Soup

LunchTeriyaki Beef - White Rice

DinnerCornbread - Halal BBQ ChickenPotato Salad

Join us at Whitney for an innovative seasonal menu featuring sustainable foods from Connecticut and the New England region. Seasonal menus are subject to frequent changes due to product availability, and are available online, so that we may easily update them as seasons change. For a detailed look at Whitney’s daily menus, please log on to www.dining.uconn.edu/nutrition.

LunchChicken Rustica - Cheese Ravioli - Fried Chicken Nuggets - Shepherd’s Pie - Beef Lo Mein w/Pea Pods - Sesame Nuggets - Shrimp Fried Rice

DinnerBBQ Rotisserie Turkey - Sirloin Tips w/VegetablesWild Rice & Pecan Stuffing - Huancho FishSpicy Peruvian Pork - Mesquite Grilled Chicken

LunchTilapia w/Dill Butter- Vegetarian Shepherd’s PieFried Chicken Tenders - BYO Burger Bar

DinnerTuscan Pork Loin - Chicken & Broccoli PenneSouthern Style Panga - Baked Marinated TofuSpicy Orange Beef

LunchHerb Garlic Chicken - Lite Pasta Primavera - Red Pepper & Hummus Wrap - Seafood Salad

DinnerLemon Butter Cod - General Tso’s ChickenVegan Sweet & Sour Tempeh - Rice Noodles w/Shrimp & Peas - Boneless Chinese BBQ Pork

LunchFrijoles - Pintos con Queso - Baked Chicken Fillet Sandwich - Cheese Manicotti - Fried Chicken Fillet Sandwich - Italian Monte Cristo - Beefy Macaroni & Cheese

DinnerLakeside Tilapia w/Shrimp - Grilled Chicken Cutlet - Chicken Marsala - Linguini w/Garlic & Herbs - Roast Beef - Fusion Risotto Bar

LunchHealthy Husky BBQ Chicken Wrap - Black Bean & Salsa Burger w/Grilled Cheese & Tomato Grilled Hot Dogs - Chicken & Vegetable Saute French Dip Sandwich - Grilled Vegetable Panini Shrimp Scampi w/Pasta

DinnerPenne w/Chicken & Broccoli - Chicken & Vegetable Chowder - Grilled Ham & Apple Panini - Signature Burgers - Fishermen’s Plate - Roast TurkeyEggplant Parmesan

LunchLemon Tilapia - Rotini w/Creamy Tomato Pesto - Fusion Quesadilla Bar - Chicken Pot Pie - Teriyaki Beef - Turkey Panini

DinnerTofu Parmesan - Chicken ParmesanFusion Quesadilla Bar - Seafood Salad

20 Please note: menu items may change depending on availability

August 27, September 24 October 22, November 19MONDAY

WHITNEY NORTH

NORTHWEST

McMAHON - Global Cuisine

PUTNAM

BUCKLEY

NOSH

HALAL

SOUTH MARKETPLACE

GELFENBIEN COMMONS

August 28, September 25 October 23, November 20

LunchBaked Ziti - Tuna Boats - French Onion Soup(CLOSED 9/25 Yom Kippur)

DinnerPasta w/Marinara - Bolognese SauceMinestrone Soup - Fresh Fruit Salad(CLOSED 9/25 Yom Kippur)

BrunchFalafel - Falafel Sauce - West Indian Pumpkin Soup

DinnerMashed Potatoes - Salisbury Steak

For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition.

LunchBaked Couscous w/Spinach - Carved Turkey Shrimp Pilaf - Chicken Monterey SandwichBYO Quesadilla Bar

DinnerRoasted Tomatoes & Pasta Toss - BBQ Kansas City Pork Spare Ribs - Chicken Francaise - Swedish Meatballs Seafood Stir Fry

LunchLite ‘n Crunchy Baked Fish - Crispy Buffalo Chicken Strips - Roast Beef Crostini

DinnerLakeside Tilapia - Chicken Cacciatore - Pasta Bar Vegan Cacciatore

LunchGrilled Chicken Cutlet - BBQ Chicken WrapLite ‘n Crunchy Baked Fish - Siciliani PaniniTomato & Herb Flatbread - Stir Fry Bar

DinnerGrilled Chicken Cutlet - Catfish Po Boy - Black-ened Tofu w/Bordelaise - Chicken & Sausage Gumbo - Grilled Andouille & Peppers - Cajun Roasted Turkey - Kickin’ Quesadilla Bar Cajun Style Pasta

LunchRice Noodles w/Shrimp & Peas - CheeseburgersGrilled Havarti Tomato - Barbacoa Beef & Bean Melt - Chili Cheese & Rice Bake - Fried Chicken Fritters - Sesame Nuggets - Vietnamese Pho & Noodle Bar

DinnerGrilled Chicken Bella - Creamy Vegetable SoupSausage & Lentil Soup - Boca Burgers - Hot Pastrami on Rye - Grilled Chicken BellaRosemary Apple Pork Loin - Sole AlmondineCheese Lasagna

LunchPizza: Melted Leek & Potato - MargheritaMoroccan Chicken - Persian Ground Meat & Onion Kabobs - Shrimp Tacos - ZapiekankaChicken Ssam - Turkey Ssam

DinnerPizza: Tomato Basil Bruscetta, Margherita StoneTortellini w/Orange & Fennel - Beef Shawarma Buttermilk Fried Chicken - Chicken Enchiladas Burgers - BBQ Chicken - Kimchi StewInternational Dog/Sausage Bar - Jerk Chicken Wrap - Kimchi Stew

LunchMeat Ravioli - Steak Sandwiches - Asian Vegetable Pasta Salad - Caesar Salad w/Chicken - Falafel - Buffalo Chicken Wrap Panini

DinnerSirloin Tips w/Vegetables - Baked Ziti - Caesar Salad w/Chicken - Salisbury Steak

LunchLite ‘n Crunchy Baked Fish - Orange Ginger Chicken Pastitso - Stuffed Cabbage w/Beef - Chorizo Sausage & Potatoes - Roasted Garlic Chicken Sandwich

DinnerChicken Chablis - Gingered Sweet Potatoes Jamaican Beef Pattie - Salad Topper BarVegan Buffalo Tofu

21Please note: menu items may change depending on availability

WHITNEY NORTH

NORTHWEST


PUTNAM

BUCKLEY

NOSH

HALAL

SOUTH MARKETPLACE

GELFENBIEN COMMONS

TUESDAY

Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ Buckley

LunchBaked Tilapia - Vegetable SoupPotato Latkes(CLOSED 9/26 Yom Kippur)

DinnerThai Grilled Chicken - Vegetable SoupThai Cucumber Salad(CLOSED 9/26 Yom Kippur)

LunchBeef in Oyster Sauce - Basmati Rice

DinnerChicken Curry Stew - White Rice



LunchChalulateca Beans - Chicken Monterey SandwichGreek Chicken w/Bowties - Smoked Turkey Wrap w/Chipotle - Beef Tacos - Nacho Bar - Fish Sticks

DinnerMediterranean Sole - Chicken ParmesanBaked Ziti - Cavatelli con Pesto - Chicken Scampi Pasta - Penne a la Vodka - Seafood Fra Diablo

LunchFarfalle w/Ham & Peas - Grilled Chicken CutletChicken Hoagie - Crab Cakes - Florentine Crostini Sloppy Joes - Dressed Up Salads - Humus Pita Bar

DinnerGrilled Chicken Cutlet - Chicken Parmesan Eggplant Capris - Mediterranean Sole - Steak Toscano - Tortellini & Pasta Saute Bar

LunchBuffalo Chicken Sandwich - Dr. Praeger’s Burger Grilled Cheese - Chili con Carne - Seafood Stir FryPasta Primavera

DinnerLemon Tilapia - Corn & Bacon ChowderPortabella & Mozzarella Panini - Chicken Parmesan Marsala Demi-Glaze - Steak Toscano - Vegan Cutlet Parmesan

LunchBeef Taco Bar - Chicken Fajitas - Rotini Vegetable Saute - Pulled Pork Sandwich - BYO Quesadilla Bar

DinnerVegetable Chow Mein - Rotisserie ChickenSoutheast Asian Beef & Noodle - Hong Kong Pork

LunchRoasted Turkey - Spinach Riccota Pie - Stuffing Beef in Oyster Sauce - Ham, Genoa & Pepperoni Panini

DinnerShepherd’s Pie - Eggplant & Spinach BakeLemon & Tarragon Sole - Shepherd’s Pie - Chicken Curry Stew

22

LunchGrilled Chicken Bella - Jamaican Beef Pattie Vegan Beans & Greens Burrito - Turkey PaniniShrimp & Smoked Ham Pasta - Pan Fried Catfish

DinnerZesty Pesto Chicken & Bowties - Vegan Swiss Steak Sole w/Roasted Tomato & Fennel - Slow Cooked Barbeque Beef Brisket

LunchPizza: Ratatouille - Margherita StoneClassic Ragu-alla-Bolognese - Roast Beef & Yorkshire Pudding - Grilled Chicken WrapTurkey Gyoza

DinnerPizza: Jamaican Beef Patty - Jamaican Rice & BeanPan Seared Chicken - Tandori Chicken - Fish Yakitori - Shredded Beef w/Lime & AvocadoMediterranean Chicken Wrap - Cang Ying Tou

Please note: menu items may change depending on availability

WEDNESDAYWHITNEY NORTH

NORTHWEST


PUTNAM

BUCKLEY

NOSH

HALAL

SOUTH MARKETPLACE

GELFENBIEN COMMONS

Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ BuckleyEvery Wednesday: Special Desserts During Lunch @ Northwest

LunchBaked Beans - BBQ Chicken SandwichVegetable Soup

DinnerVegetable Lentil Soup - Cheese LasagnaItalian Mixed Vegetables

LunchCurry Chicken Pita - Potato Salad

DinnerNorth African Beef Stew - Buttermilk Biscuits


LunchPiiza: Harissa Chicken w/Almonds - Margherita StoneSeafood Panzanella - Beef-Shish-Kebob - Jerk Chicken - Torta-al-Testo - Hainanese Pork

DinnerPizza: Roasted Butternut w/WalnutsConfetti Stuffed Peppers - Braised Chicken w/Orange & Lemon - Chicken Adobo - Tortas w/Beer Braised Beef - BBQ Chicken Quesadilla Harissa Chicken - Pljeskavica - Ging Zheng Yu

LunchShrimp Jambalaya - Ragin’ Cajun Chicken Sandwich - Seared Tofu w/Vegetables - Carved Steak

DinnerChicken Parmesan - Cheese Lasagna - Wok Fired Chicken Caesar Salad- Vegan Cutlet ParmesanGrilled Sausage & Peppers


LunchHerb Baked Chicken - Cajun CatfishCaramelized Onions - French Dip SandwichQuinoa & Black Beans - Chicken EtouffeeShrimp & Andouille Jambalaya

DinnerNavratan (9 Vegetable Curry) - Beef BurgundyChicken Tikka Masala - Lemon Pepper CodStuffed Peppers w/Couscous

LunchBest Baked Cod - French Dip SandwichSesame Nuggets - Homestyle Chicken Pot PieRoasted Vegetable Grinders

DinnerBaked Virginia Ham - BBQ Chicken - Southern Style Panga - Baked Shells in Cheese Sauce

LunchGrilled Chicken Cutlet - Southwestern Chicken Wrap - Ale Battered Striped Panga - Vegan Ravioli w/Butternut Squash - BBQ Beef Brisket Sandwich - Burgers & Toppings

DinnerGrilled Chicken Cutlet - Moroccan Turkey Burgers - Chicken Tikka Masala - Coconut Shrimp Steamship Pork Roast - Crepes Crepes Crepes

LunchVegetable Fajitas - Grilled Cheese - Grilled Tuna Melt - Beef Tacos w/Corn or Flour Tortillas Grilled Fiesta Lime Chicken - Refried Beans Spanish Rice - BLT Bowties

DinnerCajun Grilled Turkey Cutlet - Orzo & Meatball Soup - Black Bean & Salsa Burgers - XTreme Black Pepper Fries - BBQ Kansas City Pork Spare Ribs - Honey Stung Chicken - Low Country Shrimp & Grits - Macaroni & Cheese

LunchRoasted Turkey - Beef Tacos w/Corn or Flour Tortillas - Refried Beans - Shrimp Salad - Curry Chicken Pita - Chicken Panini on Sour Dough DinnerLemony Chicken - Whole Wheat Penne & Broccoli Alfredo - North African Beef Stew


THURSDAYWHITNEY NORTH

NORTHWEST


PUTNAM

BUCKLEY

NOSH

HALAL

SOUTH MARKETPLACE

GELFENBIEN COMMONS


LunchPizza: Peach & Arugula w/BalsamicSpice Rubbed Chicken - Chicken Sate w/Spiced Peanut Sauce - Cod in Escabeche - TostonesGrilled Eggplant & Portabella PaniniXiachao-Niugan-Jun

DinnerPizza: Whole Wheat Penne - TimpanoSeared Salmon - Coffee Rubbed Teres - Grilled Ginger Scallion Chicken - Panzanella - Porkw/Kimchi & Tofu

LunchDr. Praeger’s Burgers - HamburgersBeef Hot Dogs - Chicken Barley Soup

DinnerHummus & Wheat Pita - Roast TurkeyVegan Stir Fry

LunchColeslaw - English Pub Fish

DinnerChef’s Choice

August 31, September 28October 26, November 23

For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition

LunchBaked Cracker Crumb Cod - Baked BeansRaspberry Balsamic Chicken - Rhode Island Clam Cakes - Sloppy Joes - Asian Noodle Bar

DinnerHerb Garlic Chicken - Oven Browned PotatoesSausage & Peppers - Shrimp & Smoked Ham PastaVegan Pepper Steak Stir Fry - Barcelona ChickenVegetable Paella

LunchTempeh Lo Mein - Grilled Chicken Cutlet Grilled Sausage & Peppers - Maple Chipotle Wings - Buffalo WIngs - Teritaki Chicken Wings Baked Fish Sandwich - Macaroni & Cheese Omelet Bar

DinnerGrilled Chicken Cutlet - Cubano Sandwich w/Mojo - Meatballs w/Marinara - Shrimp Quesadilla Honey BBQ Chicken Thighs

LunchHoisin Glazed Salmon - Seafood Salad - Egg White Omelet - Fresh Fruit Salad - Fried Tater Tots - Omelet Bar - Orange Ginger Chicken Steamed Turkey Potstickers - Vegetable Lo Mein

DinnerZesty Pesto Chicken & Bowties - Egg Drop SoupSeafood Bisque - Egg White Omelets - Mini Potato Pancakes - Omelets in the EveningSeafood Stuffed Sole - Yankee Beef Pot Roast

LunchBBQ Chicken Drumsticks - Beef & Roasted Pepper Wrap - Drunken Brats - Marinated Portabella Mushrooms - Omelet Bar

DinnerFettucini & Vegetable Saute - BBQ Grilled Chicken Pancake Bar - Baked Cracker Crumb Cod

LunchPulled Pork Sandwiches - Rhode Island Clam Cakes - Omelet Bar - English Pub Fish - Turkey Salad - Lite Pasta Primavera

DinnerGrilled Turkey Cutlet - Vegan Cutlet ParmesanHusky Delight - Tuna Macaroni Salad

24

LunchSeafood Fra Diablo - Quiche Lorraine - Grilled Chicken Drumsticks - Eggplant Capris - Corn & Bacon Chowder - Tuna Salad - Antipasto Pasta Salad

DinnerGrilled Chicken Fresco - Hot Ham & Cheese Grinder - Lemon Pepper Cod - Vegan BuffaloTofu


FRIDAYWHITNEY NORTH

NORTHWEST


PUTNAM

BUCKLEY

NOSH

HALAL

SOUTH MARKETPLACE

GELFENBIEN COMMONS

September 1, September 29 October 27, November 24

BrunchShirred Eggs w/Brioche - Waffles - Omelet BarChicken Cacciatore - Gnocchi w/Herbs & Olive OilCrab Cakes - Asparagus, Mushroom & Ricotta Pita

DinnerPizza: Apple & Cheddar w/Caramelized Onion & Walnut - Risotto Bar - Turkey Kebabs - Israeli Salad Wrap - Pho

BrunchEgg Salad - Kosher Deli Corned Beef

DinnerCLOSED

BrunchCLOSED

DinnerCLOSED


BrunchScrambled Egg Whites - Bacon - Buttermilk Pancakes - Egg & Cheese Biscuit - Mini Potato Pancakes - Sausage Patties - Scrambled EggsZiti in Meat Sauce

DinnerPineapple Ginger Chicken - Fried ChickenKraft Macaroni & Cheese - Beef Tacos w/Corn or Flour Tortillas - Roasted Vegetable Fajita

BrunchBeef Noodle Casserole - Broccoli QuicheFrench Toast Stix - Bacon - Scrambled Eggs

DinnerDill Salmon - Tofu Parmesan - Boneless Chicken Romano - Pasta Sautee Bar

BrunchGrilled Chicken Cutlet - Cheese Blintzes Omelet Bar - Ham & Potato Frittata - French Toast Sticks - Assorted Eggs - Buttermilk Pancakes

DinnerGrilled Chicken Cutlet - Lasagna Roll Ups Cream Cheese Poppers - Fried ChickenDrumsticks - Broccoli Quesadillas

BrunchAssorted Eggs - Cheese Omelet - Grilled Cheese Greek Vanilla Yogurt - Broccoli & Cheese Chicken - French Toast - Fried Hash Brown Patties - Quiche Lorraine

DinnerGrilled Chicken Cutlet - Chicken & Rice SoupSignature Burgers - Chalulateca Beans - Chicken Quesadillas - Cream Cheese Poppers - El Nacho Grande w/Chili - Veggie Nachos Supremo - NW Classic Shrimp Scampi

BrunchCheesy Scrambled Eggs - Cheese BlintzesOmelet Bar - Buttermilk Pancakes - French Toast Ham & Potato Breakfast Bake - Bagel Bar

DinnerMeat Ravioli - Jack Daniel’s BBQ Pork - Vegan Tortellini w/Tomato Pesto - Chicken Tikka Masala

BrunchTurkey Fillet w/Cranberry Relish - Bacon & Potato Frittata - American Cheese OmeletBacon Ranch Chicken Pasta Salad

DinnerBest Baked Cod - Grilled Chicken Breast Vegetable Chili - Nachos & Cheese


WHITNEY NORTH

NORTHWEST


PUTNAM

BUCKLEY

NOSH

HALAL

SOUTH MARKETPLACE

GELFENBIEN COMMONS

SATURDAY

BrunchCheesy Scrambled Eggs - Omelet Bar - Radiatore Buttermilk Pancakes - Chocolate Chip Pancakes Baked Tater Tots - Breakfast Ham

DinnerChicken Fajitas - Vegan Chicken Fajitas - Taco Bar Beef Tacos w/Corn or Flour Tortillas - Tilapia w/Chili & Lime Butter - Chipotle Beef & Bean Enchilada - Veggie Nachos Supremo

BrunchPizza: Asparagus, Bacon & EggWaffles - Omelet Bar - Cod w/Lemon ButterCuban Pork Loin - Sanduiche-de-Chola

DinnerPizza: Curried Cauliflower w/Chick Peas & FetaChinese Trinidadian Stir Fried Shrimp w/RumAsado Chicken - Beef Bulgogi - Asian Style Flank Steak - Korean Fried Chicken - Spice Rubbed BurgerBun-Cha-Vietnamese Noodle Salad - Curried Chicken


BrunchScrambled Egg Whites - Belgian Waffle SticksFried Eggs - Broccoli Fettuccini Alfredo - Cheesy Scrambled Eggs - Chocolate Chip Pancakes - Ham & Cheddar Strata - Turkey Sausage Links

DinnerPenne Alla Napolentana - Baby Jo Jo’sGrilled Turkey Burger - Herb Baked Chicken Boneless Breaded Pork Chops

BrunchOpen Faced Tuna Melt - Apple Stuffed French Toast - Chili con Carne - Corned Beef HashSausage & Cheese Biscuit - Pancakes - Sausage Patties - Scrambled Eggs

DinnerBBQ Rotisserie Turkey - Vegetable Strudel Squares - Baked Ziti - Sesame Chicken & Vegetables

BrunchGrilled Chicken Cutlet - Sunday Mornin’ Bagel BarOmelet Bar - Bacon, Tomato & Cheese on a Croissant - Assorted Eggs - French Toast - Assorted Pancakes

DinnerCheese Ravioli - Crispy Alaskan Pollock - Grilled Chicken Cutlet - Turkey, Bacon & Swiss PaniniVeggie Muffuletta - Swedish Meatballs

BrunchPineapple Ginger Chicken - Towers House Quiche - American Cheese Omelet - Antipasto Salad

DinnerStuffed Shells Florentine - Turkey Foccaccia Corned Beef w/Cabbage - Antipasto Salad

BrunchOatmeal - Eggwhite Omelet BarBreakfast Burrito(CLOSED 9/30 Succot)

DinnerSloppy Joes - Mushroom Barley SoupCucumber Tomato Salad(CLOSED 9/30 Succot)

BrunchCLOSED

DinnerCLOSED

September 2, September 30 October 28, November 25


BrunchCaesar Chicken Wrap - Cheese OmeletAssorted Eggs - Fried Eggs - Greek Vanilla Yogurt - Breakfast Potatoes - Buttermilk Pancakes - Sausage Patties - Broccoli, Ham, & Cheese Bake

DinnerCheese Ravioli - French Onion Soup - English Pub Fish - Signature Burgers - The Londoner Herb Roasted Chicken - Hong Kong PorkSweet & Sour Tofu w/Vegetables

WHITNEY NORTH

NORTHWEST


PUTNAM

BUCKLEY

NOSH

SOUTH MARKETPLACE

GELFENBIEN COMMONS

SUNDAY

HALAL

Denise CoteNancy SchweitzerBeth FieldPatsy PotvinMalinda WatsonMargaret ComeauDiana EvansLisa CataniaDebra MarchKara BellowsHeather SardiLucinda SimmsBonnie HowlettRachael BombriaAmanda SandtMarietta CayeTheresa Leisinger Jennipher GoloskiStephanie HernborgRosemary AlvardoMegan LaFreniereNitya Deb PoudelSarah CataniaSarah LopezAshley HossackOmayra QuilesHannah LeeSusan ChangLaura CeminoMichelle ManuelMarisol Velez Varga




ChefsJennifer Lyder

Chuck & Augie’s

FAV FOOD TO MAKE My favorite preparations are less recipe driven and more about the experi-

ence and connecting with people. Memorable meals

are an emotional snapshot.

Summer HundleyNorthwest

FAV FOOD TO MAKE Fried chicken because it was always something I looked

forward to as a kid. My mother has southern roots so now that I’m older, we

compete for whose chicken is better - and I win!

Sandy SandbergBakery

FAV FOOD TO MAKE Scandanavian Almond Bars.They are a nice light cookie and they are one of the first cookies I learned how to make.

27

THE

- OF DINING SERVICES -

ChefsIt is with great pride and appreciation that we dedicate this issue of UCuisine to

all of our women chefs and chef assistants. Although we are unable to feature all of their photos on these few pages, we thank each and every woman in Dining

Services for all your years of hard work, dedication and care that you put into serving the UConn community.

FAV FOOD TO MAKE My tiramisu recipe. I enjoy

preparing this because it was a recipe that took me months

to perfect. I have a lot of love for this dessert. Making something from scratch and having it come out just right is a huge accomplishment. Every time I make it and am able to share it with others

puts a smile on my face.

Kelly HaggartyUnion Street Market

Lisa CharbonneauNorthwest













Chefs

Ann Marie MeresChuck & Augie’s

Karen DemersPutnam

Becky PlutaPutnam

Donna KayBakery

FAV FOOD TO MAKE Ginger Snap Cookies.

They are a favorite cookie in my home, a delicate

crunchy delight!

FAV FOOD TO MAKE I love to prepare anything

with fresh garden vegetables. It reminds me of cooking with

my Nanny Bell.

FAV FOOD TO MAKE My favorite: Swedish

Meatballs.

FAV FOOD TO MAKE Believe it ot not, this is a difficult question for me

since I have so many favor-ites, which over the years have become associated

with special events and people. I have to say though, it’s the Pavlova,

named after a great Russian ballerina. Basically, it’s a me-ringue shaped in a circle and baked at a low temperature. Once cooled, it is filled with fresh berries of one’s choice and optional decadent top-pings. It’s definitely a WOW

factor at the table, is relatively low in calories and tastes

pretty yummy as well!

28

Susan ChangPutnam

Megan LaFreniere Bakery

Bonnie HowlettMcMahon

Donna JohnstonGelfenbien

Lucinda SimmsGelfenbien









Chefs

Gail DavisGelfenbien

Crystal FoggBakery

FAV FOOD TO MAKE I don’t have a favorite,

I enjoy making so many different foods.

FAV FOOD TO MAKE Cheeseburger chowder

and pot roast are my favorites.

FAV FOOD TO MAKE Cheesecake. There are so many different variations.

The possibilities are endless.

FAV FOOD TO MAKE Lasagna. I’ve been making it for 10 years now. I can do

it with my eyes closed!

Patricia DelmastroPutnam

Christine HeinsUnion Street Market

FAV FOOD TO MAKE I really enjoy making my

artichoke crab dip because it is a real party pleaser. It’s

a quick and easy recipe that is delicious and has

gotten rave reviews.

29

Cheryl BertocchiPutnam

Omayra QuilesMcMahon

Pam BassBurton

Melissa GrindalUnion Street Market

Heather SardiGelfenbien

Denise Cote









ChefsDorothy Hammerstrom

Catering

Lisa CataniaGelfenbien

A Toast to theWomen Chefs

Dining Services!of

Michelle PerezNorthwest

Diane GagnonNorthwest

Amy GronusGelfenbien

30

LunchPizza: Squash w/Ricotta & Pickled Red OnionPasta Bar - Puglia - Souvlaki Pork - Sausagesw/French Green Lentils - White Bean & Tuna Salad Pita - Fried Tofu w/Almonds

DinnerPizza: Chicken DivanVegan Tort w/Pepperonata - Curry Laksa - Pork Ssam - Black Olive Chicken - Asian BBQ Tacos Chimichurri Burgers - Char Siew Chicken WingsChivito - Jap-Chae

LunchVegetarian Chop Suey - Nacho CasseroleVegetable Soup(CLOSED 10/1 Succot)

DinnerChicken Schwarma - Falafel - Roasted Gar;ic Hummus - Israeli Salad(CLOSED 10/1 Succot)

LunchWhite Bean & Chicken Chili - Corn Bread White Rice DinnerHalal Indian Butter Chicken - Basmati Rice


LunchFajita Chicken Sandwich - American Chop Suey Fried Chicken Tenders - Sesame Nuggets - Shrimp Fried Noodles - Thai Chicken Curry - Penne & Veggies in Wine Sauce

DinnerLemon Butter Cod - Brazil Meat Pie - Grilled Honey Dijon Chicken - Arroz a’ BrasileiraCerrado Chicken - Pesto Penne Primavera

LunchJack Daniel’s Grilled Chicken - Syrian FalafelFish Taco w/Chipotle Cream - Beefy Macaroni& Cheese - Mexican Bean Salad

DinnerChicken Scampi - Fried Fillet of Sole - Eggplant Parmesan - Montreal Pork Loin - Cheese Tortellini

LunchGrilled Chicken Cutlet - Baked Sweet PotatoesPhilly Cheese Steak Grinders - Vegan Cutlet Parmesan - Chili con Carne - Fried Chicken Tenders

DinnerGrilled Chicken Cutlet - Grilled Salmon SteaksChicken Saltimboca - Cider Braised Pot RoastLinguini w/Roasted Tomatoes - Grilled Caesar Chicken

LunchChicken Florentine - Grilled Ham & Swiss on RyeWedge Fries w/Skin - Baked Sweet PotatoSteak Sandwich - Pasta w/Sundried Tomatoes

DinnerGrilled Havana Chicken w/Avocado - Bacon, Potato & Cheddar Soup - Vegetable Barley SoupKicked up Cuban Panini - Signature BurgersArroz con Pollo - Eggplant Parmesan Pasta

LunchBaked Potatoes - Roasted Salmon w/Tarragon Sauce - Roasted Vegetable Pasta - Baked Chicken Fillet Sandwich - BYO Quesadilla Bar

DinnerFireside Skillet Tips - Sweet & Sour Tofu - Baked Glazed Ham - Blazin’ Red Fish - Sweet & Sour Chicken

LunchTomato Basil Bruschetta - Cheese LasagnaSausage & Peppers - Fusion Quesadilla BarWhite Bean & Chicken Chili - Turkey Panini

DinnerPenne w/Garlic & Herbs - London BroilFusion Quesadilla Bar - Seafood Salad - Halal Indian Butter Chicken


September 3, October 1 October 29, November 26

WHITNEY NORTH

NORTHWEST


PUTNAM

BUCKLEY

NOSH

HALAL

SOUTH MARKETPLACE

GELFENBIEN COMMONS

MONDAY

LunchPizza: Radicchio & Red OnionVegan Chicken Parmesan - Sauteed Shrimp & Clams in a Grenn Chili Brodetto - Cevapi - Tostada Salad - Turkey Jack Panini - Cinnamon Spiced Chicken

DinnerPizza: Roasted Beet BruscettaVegan Ravioli - Slow Roasted Pork - Lemon/Rose-mary Roasted Chicken - Shrimp Pooris - Chicken Gyros - Fish Tempura w/Sweet Potatoes - BosnaSaudi Kabsa

LunchShells w/Broccoli Alfredo - Sesame Nuggets - Cream of Tomato Soup(CLOSED 10/2 Succot)

DinnerYankee Pot Roast - Chicken VegetableSoup(CLOSED 10/2 Succot)

LunchBeef Pastitsio

DinnerFlank Steak w/Potatoes - Mashed Potatoes


LunchCarved Turkey - Vegetable Lo Mein - Baked Cajun Pollock - Chicken Hoagie - Tortellini w/Basil Pesto

DinnerChicken Piccata - Brisket of Beef - Seasoned CodBroccoli Tempura - Nachos w/Cheese - Mexican Vegetable Stir Fry

LunchLemon Butter Cod - Grilled Reuben - XTreme Black Pepper Fries - Focaccia BruschettaLemon Zested Rice - Pesto Chicken Salad Wrap Plate - Pasta Your Way

DinnerMorrocan Vegetable Tagine - Chicken StewVegetable Elbow Soup - Grilled Chickenw/Sundried Tomatoes - Chicken CacciatoreLamb Flatbread - Moroccan CouscousParmesan & Butter Shells - Ziti in Meat Sauce

LunchTilapia w/Fresh Tomata Salsa - Baked Chicken Fillet Sandwich - Baked Whole Wheat Pennew/Rice - Meatball Grinders

DinnerGrilled Turkey Cutlets - BBQ Kansas City Pork Spare Ribs - Fettuccini Alfredo - Vegan Tofu w/Peanut Sauce

LunchGrilled Parmesan Chicken - Chicken Parmesan Sandwich - English Pub Fish - Penne Carbonara Szechuan Beef & Broccoli - Szechuan Vegetable Stir Fry - Rotini Gardinara

DinnerSeasoned Bowties - Fireside Skillet TipsTater Crusted Hoki - Chicken Quesadillas

LunchGrilled Chicken Cutlet - Vegan Pepper Steak Stir Fry - Chicken Noodle Casserole - French Dip Sandwich - Penne a la Napolentana DinnerSanta Fe Chicken - Grilled Chicken Cutlet Cheese Lasagna - Honey Lime Basted Pork Loin Spice Rubbed Steak - Cheese Lasagna - Wrap & Roll Bar

LunchRoasted Tomatoes & Pasta Toss - EggplantParmesan - French Dip - Waffles - Omelet Bar

DinnerSugar & Spice Salmon - Fried ChickenOmelet Bar - Flank Steak


September 4, October 2October 30, November 27

WHITNEY NORTH

NORTHWEST


PUTNAM

BUCKLEY

NOSH

HALAL

SOUTH MARKETPLACE

GELFENBIEN COMMONS

TUESDAY


LunchGrilled Cheese & Tomato - Potato Casserole Minestrone Soup

DinnerTurkey a la King - Beef Vegetable SoupRice Pilaf

LunchThai Chicken Pita - White Rice

DinnerMeatballs w/Marinara & Pasta


LunchBalsamic Chicken - Vegetarian Sloppy Joe - Fuji Eggplant Stir Fry - Sloppy Joes - Pulled Pork Sandwich

DinnerDill Salmon - Beef Shish Kabob CasseroleRotisserie Chicken - Springtime Vegetable Pasta

LunchPier 17 Breaded Alaskan Pollock - Harvest Vegetable Stir Fry - Smoked Turkey Wrap w/Chipotle - Sweet & Sour Chicken - Vegetable Egg Rolls - Penne w/Broccoli & Bacon

DinnerMesquite Grilled Chicken - Chicken Ole SoupTomato Soup - Southern Style Fries - Southern Style Panga - Tex Mex Steak Plate - Shrimp Scampi w/Pasta

LunchStir Fry Bar - Steak Sandwich - Sweet & Sour Shrimp - Seafood Salad - Asian Vegetable & Pasta Salad - Vegetable Spring Rolls

DinnerDill Salmon - Boneless Chicken Romano - Vegan Ravioli Caprese - Sicilian Braised Beef

LunchHot Open Face Turkey Sandwich - Macaroni & Cheese - Stove Top Stuffing - Seared Tofu w/Vegetables - Velvet Chicken in Ginger SauceChili con Carne

DinnerRaspberry Balsamic Chicken - Cheesy Chicken Casserole - Fried Mushrooms - Bulgogi - Korean Noodles - Apple Barley Pilaf

LunchBBQ Tempeh & Peppers - Grilled Chicken CutletChicken Cordon Bleu Sandwich - Drunken BratsFried Chicken Fillet Sandwich - Salmon Cake w/Tarragon Sauce - Fajita Bar

DinnerGrilled Chicken Cutlet - Honey Lime Grouper Chicken Fricassee w/Dumplings - Slow Cooked BBQ Beef Brisket - Tortellini Saute Bar - Red Beans & Rice

LunchPizza: KimchiVegan Pot Pie - Roast Beef w/Bordelaise - Roast Chicken - Alambre Mexicano - Chipotle Chicken Wrap - Tom Yung Goong

DinnerPizza: Sofrito w/Potato & ChorizoRoman Style Fettuccine - Egyptian Style Roast Chicken - Texas Style Beef - Sofrito ChickenTilapia w/Salsa - Vegan Jambalaya - Grilled Chorizo on Baguette - Roasted Portabella Mushroom Wrap - Spiced Braised Pollock

LunchMexican Rice Stuffed Peppers - Baked Chicken Fillet - Thai Chicken Pita - Ham, Genoa & Pepperoni Panini

DinnerStuffed Portabella Mushrooms - Roast Pork (Pernil) - Meatballs w/Marinara & Pasta


September 5, October 3 October 31, November 28

Every Wednesday: Special Desserts During Lunch @ Northwest

WHITNEY NORTH

NORTHWEST


PUTNAM

BUCKLEY

NOSH

HALAL

SOUTH MARKETPLACE

GELFENBIEN COMMONS

WEDNESDAY

Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ BuckleyEvery Wednesday: Special Desserts During Lunch @ NorthwestOctober 3: October Fest Luncheon @ Whitney Cowboy Dinner @ Gelfenbien CommonsOctober 31: Zombie Apocalypse @ South Halloween @ North Halloween Harvest Luncheon @ Putnam Halloween Goodies at Lunch & Dinner @ Northwest

LunchSpinach & Pasta Saute - Kellie Dogs w/RollAssorted Wings - Tuna Salad - Cilantro Pesto Pasta Salad - Patty Melt on Rye

DinnerBaked Fillet of Sole - Fireside Skillet Tips - BBQ Pork Chops - Vegan Chicken Pot Pie

LunchPizza: Eggplant RollatiniRigatoni w/5 Lillies - Chicken Tikka - Tuscan Grilled Flank Steak - Turkey Sourdough Panini - Cello-phane Noodles w/Shrimp & Black Pepper

DinnerPizza: White Clam w/Herbs & ArugulaMoroccan Spiced Chicken - Roast Beef w/Pepper-ron Sauce - Stuffed Poblano Peppers - Roasted Vegetable Panini - Sesame Fried Chicken Tori Kara AgeLate Night: Elvis Sandwich - Soft Breakfast TacosCandied Bacon BLT

LunchGrilled Turkey Cutlet - Stir Fry w/Chinese NoodlesBaked Hot Wings - Carved Steak

DinnerRoasted Turkey - Cavatappi Rose w/SausageVegetable Tofu Pad Thai - General Tso’s Chicken

LunchKosher Hot Pastrami Sandwich - Vegetable Lentil Soup

DinnerBaked Cod - Mushroom Barley Soup

LunchBeef w/Basil - White Rice

DinnerJerk Chicken - Roasted Potato Medley


LunchHot Open Face Turkey Sandwich - Vegan Tofu Patty - Beef, Bacon & Arugula Club - Broccoli Quiche - Quiche Lorraine - Ale Battered Striped Panga - Fried Clam Strips - Fried Scallops - Zesty Pesto Chicken & Bowties

DinnerGrilled Chicken Cutlet - Pan Seared Tuna Steak w/Lime - Vegan Mongolian Stir Fry - Grilled Ham & Apple Panini - Roasted Garlic Chicken Sauteed Pork Cutlet - Crepes Crepes Crepes

LunchEggplant Parmesan Pasta - Broccoli & Cheese RiceSteak Sandwich - General Tso’s Chicken - Summer Garden Stir Fry - Baked Cajun Pollock

DinnerDill Salmon - Stove Top Stuffing - Swedish Meat-balls - Vegetable Strudel - Broccoli TempuraFuji Eggplant Stir Fry - Teriyaki Chicken Bites

LunchGrilled Chicken Fresco - Grilled Pepperoni & Provolone - Eggplant Parmesan GrinderMeatball Grinder - Vegan Ravioli Caprese

DinnerBlack Bean & Salsa Burger - Roasted Salmonw/Tarragon Sauce - Cheddar Broccoli SoupChicken Orzo Soup - Grilled Hot Dogs w/Coney Island Hot Dog Sauce - Grilled Turkey BurgerSpicy Cross Trax Fries - Chicken Francaise

LunchCajun Turkey Fillet - Macaroni & CheeseBeef w/Basil - Chicken Panini on Sour Dough

DinnerPier 17 Breaded Alaskan Pollock - Steak ToscanoJerk Chicken - Shrimp Salad


September 6, October 4November 1, November 29

WHITNEY NORTH

NORTHWEST


PUTNAM

BUCKLEY

NOSH

HALAL

SOUTH MARKETPLACE

GELFENBIEN COMMONS

THURSDAY

Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ BuckleyNovember 29: Holiday Feast Dinner @ Buckley

LunchPizza: Macaroni & CheeseChicken w/Warm Vin - Beef w/Thai Chili Dipping Sauce - Chicken Scalloppini - Couscous w/Feta - Bobotie

DinnerPizza: Lemongrass Pork w/Bean SproutsPasta Bar - Roast Chicken w/Salsa VerdeKashmiri Style Chicken

LunchHerb Baked Chicken - Beef Vegetable SoupWhite Rice

DinnerGefilte Fish - Roasted Chicken - Vegan Stir Fry

LunchSesame Nuggets



LunchLouisiana Chicken Wrap - Crab CakesPasta w/Broccoli - Steak Chili - Omelet Bar

DinnerBuffalo Grilled Chicken - Penne with Garlic & Herbs - Penne & Sausage Abruzzi - Pancake BarTater Crusted Hoki

LunchLakeside Tilapia - Seafood Salad - Egg White Omelet - Omelet Bar - Pork Sausage LinksRuby Fruit Salad - Coleslaw - Pulled Pork Sandwich - Red Beans & Rice - Vegan Chicken Fajitas - Southwestern Chicken Wrap

DinnerRaspberry Balsamic Chicken - Charlie’s Clam Chowder - Vegetable Rice Soup - “BLT” PaniniFried Clam Strips - Southern Style MeatloafAssorted Mac & Cheese

LunchCrispy Alaskan Pollock - American Chop SueyAssorted Quesadillas - Egg Salad

DinnerTofu Cutlet - Italian Grilled Chicken - Shrimp & Shells Alfredo - Broccoli Stromboli

LunchTortellini Primavera - Hot & Spicy Chicken Wings Rotisserie Chicken Wings - Teriyaki Chicken Wings Honey Pork Stir Fry - Breaded Fish Squares

DinnerCajun Grilled Turkey Cutlet - Fantail ShrimpSouthern Style Meatloaf - Beefy Macaroni & Cheese - Mac & Cheese w/Chicken

LunchGrilled Chicken Cutlet - Shrimp & Summer Vegetable Toss - Chicken Monterey Sandwich El Nacho Grande w/Chili con Queso - Italian Caprese Panini - Omelet Bar

DinnerCreole Cod - Grilled Chicken Cutlet - Buffalo Strips - Burrito Bar - Macaroni & Cheese - Stuffed Shells

LunchBaked Fish Sandwich - Chorizo Sausage & Pota-toes - Very Veggie Quesadillas - Sesame Nuggets

DinnerJamaican Beef Patties - Assorted Chicken Wings Grilled Portabella w/Balsamic Vinaigrette - Shells


September 7, October 5November 2, November 30

WHITNEY NORTH

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GELFENBIEN COMMONS

FRIDAY

BrunchPizza: Potato, Bacon & OreganoWaffles - Omelet Bar - Tilapia w/Chili Lime Butter - French Dip Sandwich - Smorrebrod

DinnerPizza: White Bean/Herbed Tomato SauceShepherd’s Style Rigatoni - Provencal TurkeyCaramelized Soy & Lemongrass ChickenChicken Souvlaki - Kung Pao Chicken

BrunchMacaroni Salad - Egg Salad Kosher Deli Salami

DinnerCLOSED

BrunchCLOSED

DinnerCLOSED


BrunchBroccoli Mac & Cheese - Bacon - Sausage PattiesRaspberry Stuffed French Toast - EggsButtermilk Pancakes

DinnerGrilled Lemon Garlic Chicken - Baked Marinated Tofu - Grilled Pork Chops - Pasta Sautee Bar

BrunchEgg White Omelet - Cheese Omelet - Fried EggsGreek Vanilla Yogurt - Cheesy Scrambled EggsCountry Fried Steak - French Toast - Fried Potato Smiles - Hard Boiled Eggs - Scrambled Eggs

DinnerChicken & Broccoli Penne - Turkey Vegetable SoupBoca Burgers - Hot Burger AccompanimentsCaribbean Jerk Chicken - Jamaican Beef PattiesShrimp Quesadilla

BrunchGrilled Chicken Cutlet - Country Fried SteakOmelet Bar - Assorted Eggs - Mornin’ QuesadillaBlueberry Stuffed French Toast

DinnerGrilled Chicken Cutlet - Sesame Ginger SalmonChicken Piccata - Broccoli Stromboli - Ham & Pepperoni Stromboli - Make Your Own 4 Minute Pizza

BrunchAssorted Scrambled Eggs - Bacon, Potato & Cheese Melt - French Toast - Oatmeal - Pork Sausage Links - Ham & Cheddar Strata DinnerPenne w/Broccoli & Bacon - Black & Bleu Cube Steak - Fichman Chicken - Chicken FajitasNacho Cheese Sauce - Grilled Portabella w/Balsamic

BrunchCheesy Scrambled Eggs - Hard Boiled EggsOmelet Bar - French Toast - Buttermilk Pancakes Strawberry Pancakes - Bagel Bar - Ham & Cheddar Strata - Crab Cakes

DinnerVegan Tortellini Primavera - Italian Chicken Tenders - Honey Pork Stir Fry

BrunchBBQ Chicken Sandwich - Waffles Made to OrderAmerican Cheese Omelet - Towers House Quiche - Strawberry Cream Cheese French Toast

DinnerBaked Virginia Ham - Macaroni & Cheese - Cobb Salad


September 8, October 6 November 3, December 1

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SATURDAY

36

BrunchPizza: KhachapuriWaffles - Omelet Bar - Salmon w/Dill ButterRoast Beef - Mollete

DinnerPizza: Buef ParmentierVegan Stuffed Mushrooms - Calabria Style Chicken - Tutu mans Teriyaki Chicken - Grilled Chorizo Burrito - Malaysian Enchilada - Tostones con Camarones Guisados - Sicilian Fennel SaladRendang Ayam

BrunchBelgian Waffle Sticks - Cheese OmeletEgg White Omelet - Fried Eggs - Greek Vanilla Yogurt - Buttermilk Pancakes - Cheesy Scrambled Eggs - Chorizo Sausage & Potatoes Blueberry Stuffed French Toast

DinnerGrilled Chicken Cutlet - Buffalo StripsRoast Beef - Tofu General Tso - Baked Ziti

BrunchBreakfast Potatoes - Blueberry PancakeBanana Oatmeal - Quiche(CLOSED 10/7 Simchat Torah)

DinnerBaked Ziti - English Muffin PizzaCream of Broccoli Soup(CLOSED 10/7 Simchat Torah)

BrunchCLOSED

DinnerCLOSED


BrunchGrilled Chicken Cutlet - Grilled Sausage & Peppers - Sunday Mornin’ Bagel Bar - Omelet Bar - Pumpkin Pancakes - Assorted Eggs - French Dipped Waffles

DinnerGrilled Chicken Cutlet - Baked Ziti - Meatloaf Hot Ham & Cheese Grinder - Grilled Vegetable Paninii

BrunchBelgian Waffle Sticks - Bacon - Buttermilk Pancakes - Pork Sausage Links - Quiche LorraineEggs

DinnerGrilled Chicken Cutlet - Meatloaf - Stuffed Shells - Stromboli Bar - BYO Quesadilla Bar

BrunchChicken & Broccoli Penne - Bacon - Cheesy Scrambled Eggs - Chocolate Chip PancakesFried Tater Tots - Mushroom & Scallion QuicheScrambled Eggs - Breakfast Ham - Cheese Tortellini

DinnerBaked Parmesean Ranch Chicken - Roast Beef Vegetarian Moussaka - Couscous w/Roasted Garlic

BrunchButtermilk Pancakes - Belgian Waffle Sticks Breakfast Ham - Potato & Cheese Pancakes Blueberry Stuffed French Toast - Omelet BarCheesy Scrambled Eggs

DinnerGrilled Parmesan Chicken - Meat LasagnaCheese Lasagna - Tofu Parmesan

BrunchSmoked Turkey & Vegetable Pita - American Cheese Omelet - Buttermilk Pancakes - Waffles Made to Order - Bacon & Potato Frittata

DinnerOrange Chicken Stir Fry - Salisbury Steak w/Onion Gravy - Fusion Soup Boules


September 9, October 7November 4, December 2

WHITNEY NORTH

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SUNDAY

LunchVegan Cutlet - French Onion SoupCouscous & Veggies - Pasta w/Marinara(CLOSED 10/8 Simchat Torah)

DinnerBeef Chili - Chicken Noodle SoupPasta w/Marinara(CLOSED 10/8 Simchat Torah)

LunchMongolian Beef - Basmati Rice

DinnerKashmiri Chicken Curry - Basmati Rice


LunchSummer Vegetable Penne - Pacific Grove Artichoke & Turkey - Chicken Monterey Sandwich - Fish Taco w/Chipotle CreamLentil Taco in a Hard Shell - Potato Shell Taco Pie

DinnerMeat Ravioli - Beef Stew - Vegetarian Lentil Soup - Ranch Chicken Melt - Bangkok Pork Spare Ribs - Coconut Shrimp - Grilled Chicken Satay - Karosi’s Egg Knot Rolls - Vegetable Pad Thai - Six Cheese Ravioli - Vegan Ravioli

LunchNew Orleans Cod - Dr. Praeger’s Burger - Ham SaladFried Chicken Nuggets - Broccoli Mac & Cheese

DinnerSeafood Paella - Summer Vegetable PenneGrilled Chicken w/Chimichurri - Polynesian Pork

LunchRotini w/Crab & Artichokes - Macaroni & CheesePesto Baked Pollock - Southwestern Chicken WrapCantonese Garlic Beef - Vegan Sweet & Sour Tempeh - Grilled Turkey Burger

DinnerGinger Chicken - Herb Grilled Tofu - Pineapple Stuffing - Polynesian Shrimp - Polynesian Stir FrySweet & Sour Chicken - Sizzlin Shrimp & Pasta

LunchPizza: Spinach w/Chick Pea & CuminSole a la Grenobloise - Sofrito Chicken - Bulgogi Tacos - New Enagland Farmhouse Pita - Jin Zhan Mi Dou Niu Liu Li

DinnerPizza: PastillaKoshary - Roast Beef w/Salsa Verde - Grilled GrouperFish Tacos - Grilled Portabella BurgerCemita Poblana - Scallion Scallion Cakes - Lomito Completo - White Beans in Herbed Tomato Sauce

LunchRisotto Stuffed Tomatoes - Tilapia w/SalsaFried Chicken Tenders - BYO Burger Bar

DinnerChicken & Broccoli Penne - Ale Battered Striped Panga - Rosemary Apple Pork Loin - Lentil Shepard’s Pie - Spicy Orange Beef

LunchGrilled Chicken Cutlet - Pier 17 Breaded Alaskan Pollock - Vegan Pepper Steak Stir Fry - Chipotle Ranch Grilled Chicken - Grilled Pastrami & SwissSweet & Sour Shrimp - Tortellini Rose w/Sausage DinnerGrilled Chicken Cutlet - Poached Pacific Cod Honey Lime Sweet Potato - Beef Tender Picadillo Latin Spiced Roast Chicken - Spinach & Artichoke Dip - Bruschetta Bar

LunchLite ‘n Crunchy Baked Fish - General Tso’s Chicken - Fusion Quesadilla Bar - Mongolian Beef - Turkey Panini

DinnerSweet & Sour Tofu - Chicken Parmesan - Seafood Salad - Fusion Quesadilla Bar - Kashmiri Chicken Curry



WHITNEY NORTH

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GELFENBIEN COMMONS

MONDAY

October 8: Canadian Thanksgiving @ Putnam

LunchPizza: Pear GorgonzolaTeres Steak w/Shallot Sauce - Tandoori Spiced Pork Satays - Grilled Salmon - Roast Beef - Chicken Adobo

DinnerPizza: Margherita StoneShrimp & Clam w/Spicy Garlic - Frango de Churrasco - Grilled Flank Steak - Chicken Enchila-das - Burger w/Bulgogi Sauce - Chickpea Masala Sandwich - Beef Udon

LunchTortilla Chips & Cheese Sauce - Hummus Vegetable Wrap - Cream of Broccoli Soup(CLOSED 10/9 Simchat Torah)

DinnerYemen Chicken - Vegetable Rice Soup(CLOSED 10/9 Simchat Torah)

LunchChicken Tikka Masala - White Rice

DinnerBombay Beef Curry - White Rice


LunchRice Noodles w/Shrimp & Peas - George’s Grilled Cheese - Baked Chicken Fillet SandwichVietnamese Pho & Noodle Bar DinnerPasta Fagioli - Split Pea Soup w/Ham - Black Bean & Salsa Burger - Baked Cracker Crumb Cod BBQ Baked Beans - Brisket of Beef - Memphis Style BBQ Chicken Thighs - Shrimp & Shells Alfredo

LunchGreek Chicken w/Bowties - Grilled Chicken Cutlet - Ale Battered Striped Panga - Eggplant Caponata Grilled Pepperoni & ProvoloneGyros - Stir Fry Bar

DinnerGrilled Chicken Cutlet - Sole w/Roasted Tomato & Penne - Pork Milanese - Sauteed Beef TipsFusion Quesadilla Bar - Tofu Marsala

LunchChicken Souvlaki - Grilled Hot Dogs - Fried Clam Strips - Vegetarian Moussaka - Greek Egg Lemon Soup - Seafood Salad - White Bean & Tomato Salad

DinnerVegan Cutlet Parmesan - Italian Style Flank SteakChicken Tetrazini - Mushroom Risotto

LunchGrilled Italian Chicken - Beef Tacos w/Corn or Flour Tortilla - Homestyle Chicken Pot PieVegetarian Beef Quesadilla

DinnerLemony Chicken w/Artichokes - Parsley Noodles - Drunken Brats - Viennese Whole Wheat Penne - Beef Stroganoff

LunchBaked Couscous w/Spinach - Carved Turkey Garlic Shrimp w/Rice - Baked & Fried Chicken Nuggets

DinnerRoasted Tomatoes & Pasta Toss - Chicken DivanBBQ Kansas City Pork Spare Ribs - MeatballsImperial Vegetable Stir Fry

LunchChicken Fajitas - Turkey Tacos - Refried BeansSausage Patties - Waffles Made to OrderOmelet Bar - Chicken Tikka Masala - Buffalo Chicken Wrap Panini

DinnerTortellini w/Tomato Pesto - Roast BeefOmelet Bar - Bombay Beef Curryer



WHITNEYNORTH

NORTHWEST


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TUESDAY

Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ BuckleyNovember 6: Election Day Lunch @ BuckleyDecember 4: Night of Adventure @ North Holiday Dinner @ Northwest

LunchEggplant Parmesan Pasta - Shrimp Jambalaya Cajun Catfish - Steak Chili - Chicken & Sausage Gumbo

DinnerLemon & Tarragon Sole - Chicken ParmesanStuffed Shells - Pork Cutlet Piccata


LunchPizza: Roasted Eggplant w/ChickpeaGreek Chicken Salad - Bengal Style Fish - Banh Mi Green Curry Chicken

DinnerPizza: Chorizo w/Black BeanMaltagliati - Roasted Chicken w/North African Spices - Chili Lime Rubbed Flank Steak - Italian Panino - Sesame oil Chicken Ma You Ji Late Night: Shredded Beef - Chicken Wingsw/Momofuku Octo Vinaigrette - Vietnamese Sliders Grilled Tofu

LunchChicken Fajitas - Rotini Vegetable SauteBeef Taco Bar - Pulled Pork Sandwiches

DinnerVegetable Chow Mein - Rotisserie ChickenShepherd’s Pie - Pork Cutlet Piccata

LunchChicken Souvlaki - Cheeseburgers - Grilled Cheese - Grilled Hot Dogs - Greek Rice PilafGyros - Vegetarian Mezze Plate - Baked Shells in Cheese Sauce

DinnerChicken Rustica - Chicken Soup w/TortelliniTomato Soup - Char Grilled Pork ChopsGarlic Fries - Siciliani Panini - Caesar Salad w/Toppers - Spinach & Artichoke Dip - Vegan Tortellini Primavera

LunchCaesar Shrimp Pita - Grilled Chicken Cutlet Pad Thai Chicken - Springtime Vegetable PastaPecan Basmati Rice - Pepper Steak Stir Fry Sesame Nuggets - Baked Chicken NuggetsFried Chicken Nuggets

DinnerGrilled Chicken Cutlet - Boneless Chicken Romano - Grilled Tuna Steak w/SrirachaRoast Pork - Tortellini & Pasta Sautee Bar

LunchSpicy Beef Pita - Cheese Ravioli - Grilled Brat-wurst - Pasta Saute w/Alfredo - Ham, Genoa & Pepperoni Panini - Spicy Beef Pita

DinnerCranberry/Orange Glazed Chicken - Roast Pork Loin - Cheese Manicotti - Jamaican Rice & Beans Jamaican Beef Patties

LunchLemon Tilapia - French Dip Sandwich - Chicken Korma - Garlic Naan - Broccoli, Ham, & Cheese Bake - Shrimp Biryani - Vegetable & Tofu Jalfrezi

DinnerLemon & Tarragon Sole - Boneless Chicken Romano - Ziti in Meat Sauce - Wrap Bar - Pasta Puttanesca

40


LunchPortabella & Mozzarella Panini - Vegetable Soup - Kasha Chili - Salad

DinnerItalian Sausage - Minestrone SoupPasta w/Marinara

LunchSpicy Beef Pita - Macaroni Salad DinnerJamaican Beef Patties - Jamaican Rice & Beans


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WEDNESDAY

November 7: “Happy Thanksvegan” @ WhitneyDecember 5: The Famous WinterFeast @ Whitney

Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ BuckleyEvery Wednesday: Special Desserts During Lunch @ NorthwestNovember 7: 1950’s Theme Dinner Night @ Gelfenbien Commons

LunchPizza: Macaroni GratinVegan Wheat Penne w/Tomato Pesto - Salmon a la Nage - Miso Basted Beef - Cornmeal Crusted Chicken - Pimento Cheese Sandwich - Machbuss Rubian Shrimp & Rice Pilaf

DinnerPizza: Tuscan Tomato - North African Beef Stewpasta bar - Porchetta - Yalitori Chicken - Cuban Sandwich - Soba Noodles in Sweet Soy Broth Late Night: BBQ Chciekn Quesdaillas - Harissa Chicken - Pljeskavica

LunchChicken Marsala - Mushroom Barley Soup

DinnerVegan Stir Fry - Vegetable Pizza - Potato & Leek Soup - Orzo Salad

LunchWhite Bean & Chicken Chili - Cornbread

DinnerTurkish Meatballs - White Rice


LunchVegan Ravioli w/Summer Vegetables - Grilled Three Cheese - XTreme Black Pepper FriesKentucky Hot Brown Sandwich - Sloppy Joes on a Bun - Southern Style Panga - Strawberry Spinach Salad

DinnerGrilled Turkey Cutlet - Cream of Asparagus Soup - French Onion Soup - Beef BurgundyButtered Noodles - Chicken PaprikashCider Braised Brats

LunchGrilled Chicken Cutlet - Seafood Stir FryChicken Parmesan Sandwich - Eggplant Parmesan Grinders - Fried Egg Sandwich Bar Meatball Grinders - Chicken & Broccoli Alfredo

DinnerGrilled Chicken Cutlet - Vegan Steak Tacos Chicken Quesadillas - Steak Tacos - Fish Tacos w/Chipotle Cream - Crepes Crepes Crepes

LunchVegetarian Tacos - Chicken Monterey Sandwich Beef Tacos w/Flour or Corn Tortillas - Three Cheese Enchiladas - Taco Bar - Black Forest Turkey Sandwich

DinnerVegan Ravioli & Marinara Sauce - Sole Almondine Grilled Beef & Mushroom - Fried Chicken

LunchRoasted Tomatoes & Pasta Toss - Pulled Pork Sandwich - Fish Sticks - Chicken Tacos - Tofu Parmesan - Yellow Rice w/Pinto Beans

DinnerSesame Noodles - Bourbon St. Shrimp & PastaGrilled Muffuletta - Mongolian Beef - Seared Tofu w/Vegetables - Crab Cakes

LunchShrimp Jambalaya - Chicken Caesar WrapSzechuan Tofu Stir Fry - Carved Steak

DinnerVegan Cutlet Parmesan - Chicken ParmesanGrilled Sausage & Peppers - Meat LasagnaWok Fired Chicken Caesar Salad

LunchShrimp Pilaf - Broccoli Stromboli - Ham & Pepperoni Stromboli - White Bean & Chicken Chili - Chicken Panini on Sour Dough DinnerRotisserie Turkey Breast - Black Bean & Apple Salad - Turkish Meatballs - Shrimp Salad



WHITNEY NORTH

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GELFENBIEN COMMONS

THURSDAY

Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ BuckleyDecember 6: A Simpson’s Christmas Dinner @ Putnam

LunchLukashen Kugel - Real Beef Shepherd’s PieVegetable Soup

DinnerTuna Salad - Baked Meatloaf - Vegan Stri Fry

LunchEnglish Pub Fish - Coleslaw



LunchFajita Chicken Sandwich - Vegan Mongolian Stir FryItalian Baked Cod - Omelet Bar - Mac & Cheese

DinnerPenne Alla Napolentana - Boneless Chicken Romano - Pesto Baked Pollock - Pancake Bar

LunchBaked Ham w/Pineapple - Seafood Salad - Egg White Omelet w/Cheese & Vegetables - Fried Tater Tots - Omelet Bar - Baked Whole Wheat Penne - Chicken Parmesan Grinder - English Pub Fish - Vegan Beans & Greens Burrito DinnerGrilled Tilapia - Boston Style Chowda’ - Vegetable Barley Soup - Cubano Sandwich w/MojoGrilled Chourizo Sausage - Gaucho-Grilled Steak Honey Chipotle Crispy Chicken - Arroz AmarilloNacho Bar - Refried Beans

LunchPier 17 Breaded Alaskan Pollock - Fried Chicken Belgian Waffle Sticks - Penne & Sausage Abruzzi Pad Thai Chicken - Lite Pasta PrimaveraBuddha’s Delight

DinnerBBQ Chicken Drumsticks - Shrimp DelightSeasoned Cod - Mac & Cheese - Smoked Turkey & Pepper Tuscany - Beef Fried Rice

LunchRisotto Stuffed Tomatoes - Blazin’ Red Fish Ham & Cheese Quiche - Veggie Muffuletta

DinnerSweet & Sour Tofu - Baked Cracker Crumb FishChicken Bahama - Pork Milanese

LunchPizza: Clam, Bacon & Leek w/BechamelButternut Rissoto - Chicken Tandori - Chili & Roasted Garlic Chicken - Brie & Pear PitaKorean Mandu DinnerPizza: Pork Belly w/Harissa, Shitake, Scallion & Pickled CucumberPoached Tilapia - Arroz rojo con Pollo - Grilled Beef Salad - Italian Beef Sandwich - Tori Kara Age

LunchGrilled Chicken Cutlet - Grilled Salmon SteaksTex Mex Shells - The Grilled Anthony - BBQ Beef Sandwich - Fried Chicken Tenders - Omelet Bar

DinnerBaked Scrod w/Lemon - Grilled Chicken CutletBaked Chinese Chicken Wings - Buffalo WingsCheese Calzones - Ranch Chicken Wings

LunchBeef & Black Bean Chili - Fish SticksOmelet Bar - Waffles Made to Order - Turkey Salad - English Pub Fish DinnerBaked Scrod w/Lemon - Mexican LasagnaVegetable Quiche - Tuna Mac Salad



WHITNEY NORTH

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GELFENBIEN COMMONS

FRIDAY

BrunchMacaroni Salad - Kosher Deli Bologa

DinnerCLOSED

BrunchCLOSED

DinnerCLOSED

For a detailed look at Whitney’s daily menus, please log onto www.dining.uconn.edu/nutrition

BrunchHam & Cheese Quiche - Husky DelightPork Sausage Links - Breakfast HamScrambled Eggs - Buttermilk Pancakes

DinnerCreole Cod - Eggplant Lombardi - Pasta Sautee Bar - Italian Beef Noodle Casserole

BrunchEgg White Omelet - Cheese Omelet - French Fries - Assorted Eggs - Greek Vanilla YogurtBacon - Belgian Waffle Sticks - Corned Beef Hash Chocolate Chip Pancakes - Mini Potato Pancakes

DinnerGrilled Caesar Chicken - Turkey Rice SoupGrilled Sausage & Peppers - Signature Burgers Cheese Calzone - Florentine Fish - Meditteranean Orzo Pilaf - Italian Meatball Marinara

BrunchChicken & Vegetable Pasta - Scrambled EggsBacon & Potato Frittata - American Cheese Omelet - Bacon Ranch Chicken Pasta Salad

DinnerGrilled Chicken Breast - Sloppy Joes - Cheese Ravioli - Tuna Salad - Mediterranean Chickenn Pasta Salad

BrunchScrambled Egg Whites - American Cheese OmeletBreakfast Ham - French Toast Stix - American Chop Suey - Sausage Breakfast Bake

DinnerSteamed Turkey Potstickers - Italian Chicken Tenders - Ham & Pepperoni Stromboli - Boneless Chinese BBQ Pork - Garlic Parmesan Baked Cod Baked Ziti - Sweet & Sour Tofu w/Vegetables

BrunchPizza: Roast Pork w/PapayaWaffles - Pancakes - Omelet Bar - Baked Gnocchi w/Shredded Beef Ragout - Beignet - Boston Baked Bean Sandwiches

DinnerPizza: Shrimp & Clam w/Tomato SauceBraised Beef - Kaula pork Loin - Plum Sauce Chicken

BrunchCheesy Scrambled Eggs - Omelet Bar - French Toast Pork Sausage Links - Peach Stuffed French ToastPenne w/Broccoli & Bacon

DinnerVegan Baked Ziti -Shepherd’s Pie - Buffalo Wings Assorted Chicken Wings

BrunchFried Clam Strips - Omelet Bar - Broccoli QuicheCheesy Scrambled Eggs - French ToastPancakes

DinnerFried Chicken Drumsticks - Nacho Bar - Roasted Tomatoes & Pasta Toss - Cheeseburger Grinders Foot Long Hot Dogs - Mac & Cheese - Honey BBQ Pork Chops - Make Your Own 4 Minute Pizza



Every Saturday: Bagel Bar During Brunch @ Northwest

WHITNEY NORTH

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GELFENBIEN COMMONS

SATURDAY

September 15: CT Farm to Chef Week @ Whitney

BrunchPizza: Middle Eastern ChickenWaffles - Pancakes - Omelet Bar - Tortellini Della Pangrattato - Montreal Chicken - Mallorcas

DinnerPizza: Italian Cold Cut, Black Olive & ArugulaPasta bar - Korean Chili Paste Spicy ChickenFrikadeller - Harissa Cghicekn Wrap - Spiced Chicken & Chickpea StewLate Night Grill: Asian Style Flank Steak - Korean Fried Chicken

BrunchPamcakes - Breakfast Potatoes - ScrambledEggs w/Cheese - Oatmeal

DinnerPenne w/Alfredo Sauce - Cheezy French Bread - French Onion Soup(CLOSED 9/16 Rosh Hashana. Meals available at Hillel House)

BrunchCLOSED

DinnerCLOSED


BrunchAmerican Chop Suey - Scrambled Eggs - BaconBanana Stuffed French Toast - Sausage PattiesButtermilk Pancakes

DinnerVegan Swiss Steak - Baked Cracker Crumb CodCountry Fried Steak - Hunan Beef - Zesty Pesto Chicken & Bowtie

BrunchGrilled Tofu w/Cranberry Apricot - Cheese Omelet - Egg White Omelet - Fried Eggs - Greek Vanilla Yogurt - Buttermilk Pancakes - Canadian Bacon - Cheesy Scrambled Eggs - French Toast Stix - Lyonnaise Potatoes - Scrambled Eggs - Strawberry Topping - Turkey Sausage Links

DinnerChicken Teriyaki - Chicken Vegetable SoupTomato Soup - All American Grilled CheeseSignature Burgers - XTreme Black Pepper FriesSweet & Sour Shrimp - Tuscan Pork LoinMacaroni & Cheese

BrunchSunday Mornin’ Bagel Bar - Omelet Bar - Cheesy Scrambled Eggs - French Toast - Pancakes

DinnerGrilled Chicken Bella - Grilled Chicken CutletRoasted Veggie Lasagna - Rosemary Apple Pork Loin - Grilled Muffuletta - Turkey Artichoke Panini

BrunchAssorted Scrambled Eggs - Hard Boiled EggsOmelet Bar - French Toast - Assorted Fruit Pancakes

DinnerPier 17 Breaded Alaskan Pollock - Chicken Jambalaya - Vegan Buffalo Tofu - French Quarter Steak

BrunchAssorted Scrambled Eggs - Buttermilk PancakesCheese Manicotti - Egg & Cheese Biscuit - Green Chili Cheese Quiche - Sausage Patties

DinnerChicken Marinara - Baked Cracker Crumb Fish Baked Glazed Ham - Garlic Shrimp w/RiceLinguini w/Roasted Tomatoes - Szechuan Vegetable Stir Fry

BrunchBaked Ham w/Pineapple - Towers House QuicheAmerican Cheese Omelet - Waffles Made to Order - Sausage Patties - Antipasto Salad

DinnerVegetable Chow Mein - Fried Vegetable Pot Stickers - Vegetable Egg Rolls - Beef & Broccoli Stir Fry - Egg Salad - Fusion Appetizer bar



WHITNEY NORTH

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SUNDAY

September 16: CT Farm to Chef Week @ WhitneyDecember 9: Midnight Breakfast in the Student Union

LunchSesame Nuggets - Macaroni & CheeseVegetable Lentil Soup(CLOSED 9/17 Rosh Hashana. Meals available at Hillel House)

DinnerChicken Cacciatore - Vegetable Rice Soupparsley Noodles(CLOSED 9/17 Rosh Hashana. Meals available at Hillel House)

LunchKung Pao Chicken - White Rice

DinnerEgyptian Beef & Potatoes - Buttermilk Biscuits


LunchBaked Potatoes - Morroccan SalmonRoasted Vegetable Pasta - Baked Chicken Fillet Sandwich

DinnerFireside Skillet Tips - Sweet & Sour TofuBaked Glazed Ham - Blazin’ Red FishSweet & Sour Chicken

LunchLemon Pepper Chicken - All American Grilled Cheese - Garden Blend Rice - Popcorn Chicken Bowl - Tater Crusted Hoki - Vegan Baked ZitiVegan Cutlet Parmesan

DinnerSized Right Salmon Plate - Cheddar Broccoli Soup - Chicken & Rice Soup - Dr. Praeger’s Burger Roast Beef Panini - Roasted Garlic ChickenStuffed Shells

LunchCheese Ravioli - Grilled Chicken Cutlet Southwest Vegetable Wrap - Beer Battered Fish Wedges - Chicken Monterey Sandwich - Grilled Bratwurst - Kapusta & Noodles

DinnerGrilled Chicken Cutlet - Pineapple Ginger Chick-en Oven Fried Pollock - Kalbi Beef - Vegetable Samosa - Tempeh Broccoli Stir Fry - Spicy Tofu Vindaloo - Penne & Sausage Abruzzi

LunchLemon Pepper Chicken - Fettuccini AlfredoItalian Tofu Patty - Siciliani Panini - Egg SaladItalian Pasta Salad - Rice & Orzo Pilaf

DinnerGrilled Savannah Chicken - Baked Pork ChopsSouth Style Panga - Bowtie Pasta w/Mushrooms

LunchChicken & Vegetable Pasta - Crispy Buffalo Strips Corn Dogs - Shrimp Pilaf - General Tso’s Tofu Spring Vegetable Lo Mein - Teriyaki Pork Stir Fry - Breaded Fish Squares

DinnerGrilled Chicken Breast - Chicken Divan - Sole Almondine - Chinese Hot & Sour Soup - Hunan Beef - Pork Fried Rice - Seasoned Bowties

LunchPizza: Beef w/Cabbage & HorseradishSancocho - Chicken Satay - Fried CalamariCaprese Panini - Chinese Style Barbecue Pork

DinnerPizza: Italian 3 CheeseRoasted Vegetable Ravioli - Korean Braised Beef Salmon & Green Asparagus Kushiyaki - Filipino Chicken Barbecue - Nicoise Tuna Sandwich Murg Makhanwala Butter ChickenLate Night: Chinese BBQ Tacos - Chimichurri Burgers

LunchBuffalo Grilled Chicken - Fried Clam StripsVegan Cutlet - Fusion Quesadilla Bar - Greek Salad w/Feta - Kung Pao Chicken - Turkey Panini

DinnerYankee Pot Roast - Macaroni & CheeseEgyptian Beef & Potatoes - Fusion QuesadillaBar



WHITNEY NORTH

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PUTNAM

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GELFENBIEN COMMONS

MONDAY


LunchVegetable Chili - Chicken & Broccoli PennePulled Pork For Sandwich - Oven Fried Pollock

DinnerChipotle Turkey - Six Cheese RavioliFantail Shrimp - Vegetable & Cheese Stuffed Shrimp

LunchPizza: Ceci BruschettaFettucine w/Bacon & Parsnip - Kafta Lebanese Beef Kabobs - Grilled Salmon - Chicken Shaw Arma Vietnamese Pork Spring Roll

DinnerPizza: Apple, Capicola & GorgonzolaSole Meuniere - Flafel Stuffed Eggplant - Grilled Chicken w/Piri Piri Sauce - Roti John - Pad Thai Late Night: Chicken Gyros - Arrachera al Carbon

LunchChicken Etouffee - Vegetable Lo Mein Carved Turkey - Fried Clam Strips - Six Cheese Ravioli

DinnerGrilled Parmesan Chicken - Beef BrisketGarlic Parmesan Baked Cod - Broccoli TempuraMexican Vegetable Stir Fry - Nacho BarBYO Quesadilla Bar - Nacho Bar

LunchTuscany Steak Salad - Boca Burgers - Tomato Basil Panini on Oat Bread - Baked Rotisserie Chicken Wings - Buffalo Wings - Orange Ginger Wings - Pasta Your Way

DinnerChicken Fajitas - Chicken Minestrone SoupVegetable Chili - Grilled Turkey Burger - Frijoles Pintos con Queso - Spanish Rice - Tilapia w/Chili Lime Butter - Vegan Steak Fajita - Cavatappi

LunchBroccoli Quesadillas - Crustless QuicheCream of Tomato Soup(CLOSED 9/18 Rosh Hashana. Meals available at Hillel House)

DinnerChicken Stir Fry - Vegetable Stir Fry Chicken Vegetable Soup - White Rice(CLOSED 9/18 Rosh Hashana. Meals available at Hillel House)

LunchHalal Hamburgers - Potato Salad

DinnerRoasted Rotisserie Chicken


LunchPenne w/Chicken & Broccoli - Ale Battered Striped Panga - Meatball Grinders - Sausage & Pepper Grinders - Fettuccini Alfredo - Ravioli w/Sundried Mushrooms - Tortellini w/Basil Pesto

DinnerPenne w/Garlic & Herbs - Eggplant ParmesanShrimp & Vegetable Romano - Hong Kong PorkChicken Marsala

LunchGrilled Chicken Cutlet - Penne w/Tomato PestoBeef Brisket & Caramelized Onions - Grilled Sausage & Peppers - Stir Fry Bar - Ranch Chicken Melt - Blazin’ Red Fish

DinnerRoast Turkey - Grilled Chicken Cutlet - Harvest Vegetable Stir Fry - Portabella & Mozzarella Panini Salmon w/Leeks & Red Peppers - Wrap & Roll Bar

LunchCheese Ravioli - Meatball GrindersSausage Grinders - Egg White OmeletOmelet Bar - Waffles Made to Order - Halal Hamburgers - Buffalo Chicken Wrap Panini

DinnerLemon Tilapia - Chicken Marsala - Vegan Sweet & Sour Tempeh - Omelet Bar - Waffles Made to Order - Roasted Rotisserie Chicken



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TUESDAY

Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ BuckleySeptember 18: CT Farm to Chef Week @ Whitney

LunchPizza: Not So Hawaiian PizzaSeared Tofu - Pork w/Mole Negro Sauce - Fish Pakoras - Torta Ahogada - Turkey Lettuce Wraps

DinnerPizza: Rosemary Chicken w/AsparagusCrispy Tilapia - Harissa Marinated Beef - Baked Gnocchi - Sabich Sandwich - Char Siew ChickenLate Night: Chicken Curry Wings - Tilapia w/Tomato Salsa


LunchBroccoli Stir Fry w/Ginger - Buffalo Chicken BreastVegetarian Sloppy Joe - Beef Sloppy JoePulled Pork Sandwich

DinnerBeef Burgundy - Grilled Ginger SalmonRotisserie Chicken - Springtime Vegetable Pasta

LunchGrilled Rosemary Garlic Chicken - Caesar Chicken Salad - Blazin’ Red Fish - Italian Monte CristoSteak Sandwich - Sundried Tomato Infused Brown Rice - Sesame Noodles - Sesame Nuggets

DinnerChicken Caprese Pasta - Chicken Noodle SoupTomato Basil Soup - All American Grilled CheeseDr. Praeger’s Burger - Boneless Chinese BBQ PorkGeneral Tso’s Chicken - Seitan & Vegetable Stir Fry

LunchCavatappi w/Vegetables - Chicken Tacos - Grilled Chicken Cutlet - Beef Tacos w/Corn or Flour Tortillas - Fried Clam Strips - Vegetarian Beef Quesadillas Refried Beans

DinnerGrilled Chicken Cutlet - BBQ Kansas City Pork Spare Ribs - Grilled Chicken w/ChimichurriMacaroni & Cheese - Pan Fried Catfish

LunchGrilled Hot Dogs - Sweet & Sour ChickenSalmon Burger - Egg Salad - Sesame Rice SaladStir Fry Bar

DinnerNavratan (9 Vegetable Curry) - Basil & Sesame Broiled Chicken - Beef Shish Kabob Casserole Cod w/Fresh Dill

LunchGrilled Lemon Garlic Chicken - Baked Chicken Fillet Sandwich - Rotini w/Creamy Tomato Pesto - Falafel w/Tahini - Gyros - Vegetable Chili DinnerRotisserie Turkey Breast - Ham & Cheese Pasta Bake - General Tso’s Chicken - Mushroom Lover’s Stir Fry - Florentine Fish - Genovese Whole Wheat Pasta - Rajin’ Cajun Chicken Sandwich

LunchBlack Bean Tostadas - Baked Chicken NuggetsFried Chicken Nuggets - Pasta Saute w/AlfredoBeef Chili - Ham, Genoa & Pepperoni Panini

DinnerMexican Rice Stuffed Peppers - Grilled Pork Chops - Pasta Saute w/Alfredo SauceBaked Meatloaf



LunchPareve Chili - Salad - CornbreadTennessee Cheese Puffs

DinnerVegetarian Jambalaya - Turkey Tettrazini

LunchBeef Chili - Rice - Cornbread

DinnerBaked Meatloaf - Mashed Potatoes

April 4: Baseball Opening Day Dinner @ GelfenbienEvery Wednesday: Special Desserts at Lunch @ Northwest

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WEDNESDAY

Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ BuckleyEvery Wednesday: Special Desserts During Lunch @ NorthwestSeptember 19: Constitution Day @ North CT Farm to Chef Week @ Whitney

LunchPizza: Spinach, Mushroom & BaconEggplant Bruschetta - Biryani Chicken - BBQ Lemongrass Beef - Choripan - Hong Shao Niu Mian Taiwanese Beef Noodle Soup

DinnerPizza: Cannelloni al FornoChicken Tikka Masala - Pork w/Red Chili MarinadeTeriyaki Fish - Tramezzini - Char Kuey TeowLate Night: Risotto Cake - Elvis Sandwich


LunchPhilly Turkey Cheese Hoagie - Stir Fry w/Chinese Noodles - Carved Steak - Grilled Italian Chicken

DinnerCarved Turkey - Cavatappi Rose w/SausageVegetable Tofu Pad Thai - General Tso’s Chicken

LunchLouisiana Chicken Wrap - Grilled Ham & Swiss on Rye - Cornbread - Crab Cakes - Mississippi Medley Shrimp & Andouille Jambalaya - Pasta Bean Bake

DinnerBrown Butter Sole - Hearty Vegetable Bean SoupTurkey Noodle Soup - Aussie Cheese Fries - Black Bean & Salsa Burger - Bloomin’ Onion BurgerOutback Chicken - Spice Rubbed Steak

LunchGrilled Chicken Cutlet - Grilled Parmesan Chicken - Steak Sandwich - Southern Style Panga - Hot Dog Bar

DinnerGrilled Tuna Teriyaki - Grilled Chicken CutletGeneral Tso’s Chicken - Szechuan Tofu Stir FryBacon Wrapped Churrasquinhos - Crepes

LunchDr. Praeger’s Burger - Turkey Rice SoupBaked Sweet Potato - Hamburgers

DinnerPasta Primavera - Vegetarian Pea SoupBruschetta

LunchBeef Tzatziki Pita

DinnerCod w/Fresh Dill - Basmati Rice

LunchCod Veracruz - Spinach Riccota Pie - Italian Monte Cristo - Meatball Grinders - Chicken Parmesan Grinders

DinnerVegan Swiss Steak - Seafood Stir Fry Chicken Saltimbocca - Jack Daniel’s Burger

LunchBuffalo Chicken Breast - Fried Clam StripsSalisbury Steak w/Onion Gravy - Diep’s Chicken Stir Fry - Southeast Asian Beef & Noodles - PhillyTurkey Cheese Hoagie - Veggie Humus Grinder

DinnerTunisian Chicken - Cheese Lasagna - Orange Couscous - Mediterranean Orzo Pilaf - Seared Salmon w/Dill Butter

LunchNachos w/Cheese - Meatloaf - Lite ‘n Crunchy Baked Fish - Beef Tzatziki Wrap - Chicken Panini

DinnerChicken & Vegetable Stir Fry - Vegetable Strudel Squares - Cod w/Fresh Dill



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THURSDAY

Every Tuesday: Made-to-Order Grilled Sandwiches at Lunch @ BuckleySeptember 20: CT Farm to Chef Week @ Whitney

LunchPizza: Mushroom & Caramelized OnionRavioli w/Sauteed Asparagus - Churrasco Style Beef - Huli Huli Chicken - Muffulette SandwichSoy Braised Chicken

DinnerPizza: Turkish Spiced Beef w/TomatoSpaghetti alla Carbonara - Chili Rubbed Roast Turkey - Beef Yakitori - Manoushe - Green Curry Vegetables

LunchChicken Wrap - Vegetable Soup - Fresh Fruit Salad - Macaroni Salad

DinnerGefilte Fish - Roasted Chicken - Vegan Stir Fry

LunchTeriyaki Chicken - White Rice



LunchVeggie Nachos Supremo - Kung Pao ChickenOmelet Bar - Tortuga Blackened Shrimp & PastaBYO Quesadilla Bar

DinnerSesame Ginger Salmon - Chicken Cordon BleuVegetarian Stuffed Peppers - Pancake Bar

LunchSesame Nuggets - Grilled Chicken CutletPenne & Veggies in Wine Sauce - Baked Chicken Nuggets - Fried Chicken Nuggets - Pacific Crab Melt - Pulled Pork Sandwich - Omelet Bar

DinnerCod w/Fresh Dill - Grilled Chicken AthenaGrilled Chicken Cutlet - Pork Cutlet PiccataSpanikopita - Eggplant Parmesan Pasta

LunchSouthwest Vegetable Wrap - Grilled Pastrami & Swiss - Baked Albanian Chicken Wings - Egg Salad Bacon & Potato Frittata

DinnerShrimp & Summer Vegetable Toss - Zucchini, Tomato & Cheese Pie - Sausage CalzoneRoasted Garlic Chicken

LunchShanghai Shrimp - Country Fried Steak - BBQ Chicken Sandwich - Mexican Rice Stuffed Peppers

DinnerArroz con Pollo - Fried Plantains - Roast Pork (Pernil) - Mexican Bean Lasagna - Sweet & Sour Pork - Shrimp Scampi & Pasta - Tortuga Blackened Shrimp & Pasta

LunchFajita Chicken Sandwich - Crab Cakes - Omelet Bar - Waffles Made to Order - Teriyaki Chicken

DinnerBBQ Chicken Drumsticks - Assorted CalzonesBeef Stroganoff



LunchCod Veracruz - Seafood Salad - Bacon - Egg White Omelet w/Cheese & Vegetables - Fresh Fruit Salad - Fried Tater Tots - Omelet BarCountry Fried Steak - Ranch Baked Chicken Tenders - Southwest Vegetable Wrap

DinnerGenovese Whole Wheat Pasta - Boston Style Chowda’ - Tomato Soup - Ale Battered Striped Panga - All American Grilled Cheese - Basmati Rice - Chicken Tikka Masala - Foot Long Hot Dogs - Kellie Dogs - Vegetable Korma - Penne Carbonara

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FRIDAY


BrunchPizza: Roasted Beet & Leek Waffles - Stuffed French Toast - Beef MoussakaOmelet Bar - Crumpets - Francesinha

DinnerPizza: Sausage & Broccoli Seared Salmon - Chicken Vindaloo - Grilled Steakw/Sauce Vierge - Panes con Pavo - Ramen Noodle Bowl

BrunchEgg Salad - Kosher Deli Bologna

DinnerCLOSED

BrunchCLOSED

DinnerCLOSED


BrunchAssorted Eggs - Cheese Omelet - Curly FriesGrilled Cheese - Grilled Hot Dog Greek - Vanilla Yogurt - Breakfast Ham - French Toast - Fried Potato Smiles - Turkey Cheese Croissant Melt

DinnerGrilled Italian Chicken - Chicken Noodle SoupBeer Battered Onion Rings - Dr. Praeger’s BurgerSignature Burgers - Chicken Divan - Swedish Meatballs - Mexican Bean Lasagna - Shrimp & Summer Vegetable Toss

Brunch Omelet Bar - Assorted Eggs - French ToastPancakes - Grilled Chicken Cutlet

DinnerTortilla Crusted Tilapia - Grilled Chicken Cutlet Tofu Parmesan - Buffalo Chicken GrindersRotisserie Style Chicken - Mozzarella Sticks Make Your Own 4 Minute PizzaBrunch

Buttermilk Pancakes - Nacho Cheeseburger BakeCorned Beef Hash - Banana Stuffed French ToastBroccoli Quiche - Scrambled Egg Whites

DinnerGarlic Lime Chicken - Blazin’ Red Fish - Chipotle Beef & Bean Enchiladas - Southwestern Chicken & Pasta - Veggie Nachos Supremo - Vegetable Fajitas - Vegan Arroz con Pollo

BrunchRio Grande Chicken Burrito - Bacon - Franks & Beans - Blueberry Stuffed French ToastButtermilk - Pancakes - Pork Sausage Links Scrambled Eggs

DinnerVegetable Fajitas - Beef Tacos BarPasta Sautee Bar

BrunchOmelet Bar - Cheesy Scrambled Eggs - Vegetable Strudel - Sausage Breakfast Bake - French Toast Stix - Buttermilk Pancakes - Peach Pancakes

DinnerVegan Ravioli w/Marinara Sauce - Sole Almondine BBQ Pork Baby Back Ribs - Fusilli

BrunchHerb Baked Chicken - Towers House QuicheAmerican Cheese Omelet - Waffles Made to Order - Creamy Spinach Penne

DinnerPad Thai Chicken - Cheese Ravioli - Tomato Basil Bruschetta - Cobb Salad - Rotini


September 22, October 20November 17, December 15SATURDAY

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BrunchPizza: Garden Vegetable w/HerbsWaffles - Omelet Bar - Roast Turkey - Bauru - Miso Soup

DinnerPizza: Sausage w/PepperonataPasta Puttanesca - Jerked Pork Loin - Korean BBQ Chicken - Chicken & Apricot Panini - Lemon & Rosemary ChickenLate Night: Malaysian Enchiladas - Danish Pork Burgers

BrunchPlain Pancakes - Scrambled Eggsw/Cheese - Oatmeal - Breakfast Potatoes

DinnerBaked Tilapia - Ratatouilee Pasta BakePotato & Leek Soup

BrunchCLOSED

DinnerCLOSED


BrunchButtermilk - Pancakes - Corned Beef Hash French Toast Stix - Sausage Patties - Scrambled Eggs - Tomato & Bacon Quiche - Sausage, Egg & Cheese Biscuit

DinnerChicken Lo Mein - Szechuan Vegetable Stir FryRoast Beef - Seasoned Baked Pollock

BrunchPenne w/Garlic & Herbs - Cheese Omelet - Egg White Omelet - Fried Eggs - Greek Vanilla YogurtGrilled Cheese - Hamburgers - Wedge Friesw/Skin - Bacon - Buttermilk Pancakes - Cheesy Scrambled Eggs - Egg & Cheese Muffin

DinnerGarlic Shrimp w/Rice - Chicken Vegetable SoupTomato Soup - Black Bean & Salsa Burger Hamburgers - XTreme Black Pepper Fries Baked Glazed Ham - Fried Chicken Tenders Meatball Grinders - Tortellini w/Basil Pesto

BrunchSunday Mornin’ Bagel Bar Omelet Bar - Egg & Cheese Muffin - Assorted Eggs - PancakesOmelet Bar

DinnerRoast Beef Panini - Hot Turkey & Cheese Grinder Roasted Butternut & Sage Lasagna - Stuffed Shells Florentine - Grilled Chicken CutletBrunch

Scrambled Egg Whites - Blueberry Stuffed French Toast - French Dipped Waffles - Ham & Potato Frittata - Pasta Primavera - Pork Sausage Links

DinnerBaked Ham w/Pineapple - Paprika Baked Chicken South African Chakalaka - Vegetable Egg RollsKraft Mac & Cheese

BrunchBreakfast Potatoes - Scrambled Egg WhitesOmelet Bar - Chocolate Chip Pancakes - Cheesy Scrambled Eggs - Sausage & Cheese BiscuitPacific Crab Melt

DinnerCajun Style Pasta - Vegan Tofu Patty - Herb CrustedSalmon - Herb Baked Chicken

BrunchBroccoli Stir Fry w/Ginger - Bacon & Potato Frittata - American Cheese Omelet - Wild Ricew/Apricots

DinnerShrimp Jambalaya - Brisket of Beef - Stir Fryw/Chinese Noodles - Fusion Risotto Bar



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SUNDAY

Friday, August 24thLunch begins at 11:30am. The following units are open from 11:30am - 1:30pm: South, Putnam, Northwest and Gelfenbien Commons. Union Street Market Food Court in the Student Union will also be open as well as Chuck & Augie’s Restaurant.

Attend the Dining Services BBQ for freshmen and their families immediately following convocation on Fairfield Way.

Saturday, August 25thSouth is serving Breakfast from 7:00am - 10:30amBrunch served at all units from10:30am - 2:00pm(Whitney, Buckley, South, McMahon, Putnam, Northwest, North and Gelfenbien Commons)Dinner served at all units from 4:15pm - 7:15pm

Sunday, August 26thBreakfast served at all units from 9:00am - 10:30amBrunch served at all units from 10:30am - 2:00pmDinner served at all units from 4:15pm - 7:15pm

Monday, August 27thClasses begin, all dining units begin normal hours of operation.

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Labor Day WeekendSaturday & Sunday, September 1st & 2ndAll dining units open for regular weekend hours of operation.

Labor DayMonday, September 3rd (no classes)Breakfast served at South only at the following times:Hot Breakfast: 8:00am - 10:00amCold Breakfast: 10:00am - 10:30amBrunch served from 10:30am - 2:00pm at all dining units.Dinner served from 4:15pm - 7:15pm at all dining units.

Friday, August 24th - Sunday, August 26th

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Family WeekendSaturday, September 22nd - Sunday, September 23rd

South will be serving breakfast at 8:00am before regular brunch hours. Parents are invited to join their student for breakfast.

Columbus DayMonday, October 8th

Classes are in session. All dining units open for normal hours of operation.

Thanksgiving BreakSaturday, November 17th - Sunday, November 25th

Friday, November 16thSouth, Putnam and Gelfenbien close at 7:15pm. All other units close after

lunch. (Semester meal plans shut down after Friday dinner.) One unit will be in operation during the break. If you have an Ultimate,

Value or Custom Meal Plan and you plan on staying on campus during the break, you may sign up in advance for gratis meals. These gratis meals are

not part of the meal plan and are limited to one breakfast, one lunch and one dinner per day. Points and flex passes are NOT valid during this period.

Please sign up on-line.

Sunday, November 25thBrunch served from 10:30am - 2:00pm at Putnam, Northwest & South.

(Meal Plan begins with brunch.)Dinner served at 4:15pm - 7:15pm at all units.

Pre-Finals WeekendSaturday, December 8th - Sunday, December 9th

All units open for normal hours of operation.

Sunday, December 9th - Midnight Breakfast Student Union 10:30pm - 12:30am

Finals WeekendSaturday, December 15th

All units open for breakfast & lunch.South, Putnam and Gelfenbien open for dinner.

Commencement Meal OptionsSunday, December 16th

Service only at Putnam Dining unit. Hot breakfast: 7:00am - 10:00am

Cold Breakfast: 10:00am - 10:30am Brunch: 10:30am - 2:00pm

Between meals menu: 2:00pm - 4:15pmDinner: 4:15pm - 7:15pm

(Meal plan ends with dinner)

1. Am I required to purchase a meal plan? All resident students living in undergraduate and graduate housing are required to have a meal plan. (Students living in on-campus apartments are not required to have a meal plan.) There are three available resident meal plans to choose from (see explanations on page 17). To sign up for your meal plan you will need to call or visit the Dining Services main office in Bishop Center. At this time, we do not offer online sign up for meal plans.

2. How can I pay for my meal plan?You may pay for your meal plan several ways: If you are paying in person at the Dining Services office: We accept checks or cash. We do not accept credit cards at the main office. If paying with a credit card you must pay on-line at the Bursar’s website. If you choose the option of adding your meal plan pur-chase to your fee bill at time of sign-up (this is done at the Dining Services main office), your payment will be due within ten days to the Bursar’s office. You may pay the Bursar’s office in person (first floor of the Wilbur Cross building) or pay on-line at: www.bursar.uconn.edu. By mail: checks only.

3. What is the best meal plan for me?All three meal plans are very comparable in price and offer unlimited access to the dining units. The best meal plan for you really depends on your eating habits. If you are going to swipe in visiting guests for meals, you’re going to want to have enough flex passes to allow entry. If you are the type of person who likes to eat on the run, you’re going to want to make sure you have some points on your account.

4. What is a flex pass?Flex passes come with each of the three resident meal plans and can be used in two ways: as a guest pass or to purchase a value meal. For example, if you are going to have friends or family visiting, they can be admitted into the dining units using your flex passes (one flex pass = one meal). Flex passes can also be used in the Grab ‘n Go’s to obtain a value meal. Flex passes cannot be used at Dining Services’ retail operations: UC Cafés, Union Street Market, The Blue Cow, Chuck & Augie’s Restaurant and the convenience store.

5. What are points and how are they used? Points come with the Ultimate and Value Meal Plan options (spending power: one point = one dollar). Points may be used for purchases at our Retail Op-erations (UC Café coffee shops, Café Co-op, Chuck & Augie’s Restaurant after 3:00pm, and Union Street Market. They may not be used in the C-Storein the Student Union). Points may be used to pur-chase guest meals in the dining units. You may also use them to purchase items from our bakery such as cookies and cakes for special occasions.

6. Can I use my points or flex passes at non-Dining Services locations?No. Points and flex passes can only be used for food purchases at Dining Services’ locations. It should be noted that the chain restaurants in the Student Union (Panda Express and Wendy’s) are not operated by Dining Services and are, therefore, not part of the meal plan.

7. The meal plan I chose didn’t come with points. What can I do?If you choose a plan that does not include points, you may purchase a separate Declining Balance Account (cash points account). Like points that come with a meal plan, these points can be used at all dining units and at retail operations. Unlike the Ultimate or Value Plans’ points, however, these points do roll-over from semester to semester and can be refunded should you leave the University. There is no minimum required purchase for cash points. Points may be purchased voluntarily at$1.00 per point.

8. How do Points differ from Husky Bucks?Points can only be used for food purchases at Dining Services locations. Husky Bucks, on the other hand, may be used to purchase food and other items at locations on and off campus. If you have a Com-munity Meal Plan and Husky Bucks, you get a 5% discount at the UC Cafes and Union Street Market. For more information on Husky Bucks, visit the One Card Office’s website: www.onecard.uconn.edu

9. What if I run out of points or flex passes and there is still time left in the semester?You can add points to your resident meal plan account. There is no minimum purchase for ad-ditional points. (1 point = 1 dollar). Points may be added to your account any time by visiting the Dining Services office or by phone. Points roll over from semester to semester. You may also put these charges on your student fee bill and pay the Bursar in 10 days.

10. What happens if I have leftover points or flex passes on my resident meal plan at the end of the semester?If you don’t use them, unfortunately you lose them. Your Ultimate, Value and Custom meal plans expire the last day of the semester.

54

FREQUENTLY ASKED QUESTIONS

Flex passes may be used as a guest pass or to purchase a value meal in

one of the Grab & Go’s

11. Why am I only allowed one beverage, pastry, fruit or ice cream as a take-out from the dining unit? All residence dining units are all-you-care-to-eat facilities. Allowing the items listed above as take-out is a way to meet your need for an easy to carry snack and still control costs. Uncontrolled take-out would lead to a much more expensive meal plan as well as food safety issues. If you are taking out a beverage, it must be in an Eco-Husky mug or other similar-sized reusable container. “Go Green” by using recyclable mugs instead of paper.

12. Do I need my ID card to get into a dining unit? Yes. All students are issued a University ID card at the One Card Office. This card is an identification card as well as a meal card, a debit card (Husky Bucks), a library card, a residence hall access card, and an access card to events and facilities on campus. It is very important to keep with you at all times. Please note that your ID belongs to you. If someone else uses your ID, it will be confiscated.

13. What do I do if I lose my ID card? You must have an ID card to gain entrance to a dining unit. If you have lost your ID card and would like to utilize your meal plan, call the One Card office (located on the 2nd floor of Wilbur Cross) at 486-3129 to have it deactivated. (Or you may go on-line to deactivate.) You will need a replacement card before eating your next meal. Replacement IDs cost $15.

14. What if I can’t get to a dining facility for a certain meal? If you are unable to get to the dining units due to a class, lab, internship, job or other commitment, you may get a bag meal to take with you. You must come to the Dining Services office to pick up a “Bag Meal Request Form.” Upon completion of the form requirements, return the Request Form to the manager of the dining facility where you plan to eat. Bag lunches may be picked up during the breakfast meal period and bag dinners may be picked up during the breakfast or lunch meal periods. If students need special meal services due to scheduled field trips or off-campus internships, they should see the Dining Unit Manager during the first week of classes.

15. Can I bring my backpack into the dining unit now?Yes! The Department of Dining Services does allow backpacks and laptops within the dining area. However, you may choose to check your laptop bags and/or valuables with the validine operator. Fill out a baggage ID tag for each item that you will be storing while you are in the dining room. Keep the receipt(s) that you are given. Upon returning to collect your things, you must show your photo ID before receiving them. You will not be allowed to pick up anyone else’s items except your own. You may also utilize lockers if they are available in your area. If you do not have your own lock, one can be provided for you to use. Dining Services shares no liability in the storage of laptop computers, knap-sacks, and other bags with valuables. Store them at their own risk.

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FREQUENTLY ASKED QUESTIONS

As a guest while dining in our facilities, and for the benefit of others that dine after you, we expect that you recognize and adhere to the following regulations: Please return your dinner and tableware to the dish drop areas.Be respectful of those that provide you services. They work hard to provide you with a pleasant dining experience.Recycle newspapers. Do not leave them on the table after you depart. Take all you care to eat but be conscious of waste.You may take one piece of fruit, one pastry, one beverage, or one ice cream as you leave the dining unit.Please do not remove dining utensils, salt and pepper shakers, etc. from the dining units.If you drop tableware or food on the floor, please pick it up or ask a member of our staff to clean the spill.Be respectful of your surroundings. Others would like to enjoy the same dining experience.

Please return your dinner and tableware to the dish drop areas.Be respectful of those that provide you services. They work hard to provide you with a pleasant dining experience.Recycle newspapers. Do not leave them on the table after you depart. Take all you care to eat but be conscious of waste.You may take one piece of fruit, one pastry, one beverage, or one ice cream as you leave the dining unit.Please do not remove dining utensils, salt and pepper shakers, etc. from the dining units.If you drop tableware or food on the floor, please pick it up or ask a member of our staff to clean the spill.Be respectful of your surroundings. Others would like to enjoy the same dining experience.

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www.dining .uconn .edu

WORK FOR DINING SERVICES! OPPORTUNITIES ARE AVAILABLE:

Union Street Market • C-Stores • UC Cafés • Catering

Café Co-op • Chuck & Augie’s • Resident Dining Units

Contact any of our dining units

or retail ops today and speak to a

student manager about joining our team!

The Blue Cow

Jitters Coffee Shop

Off the Eaten Path Grab & Go

Chem Café Dining Services Office

Up & Atom Café

Westside Wraps

Wilbur’s Café

Chuck & Augie’s Restaurant

Union Central Exchange C-Store

Union Street Market (Food Court)

Putnam Exchange Grab & Go

Lu’s Café

Bookworm’s Café

South Grab & Go

Café Co-op

BuckleyDining Unit

WhitneyDining Unit

SouthDiningUnit

McMahonDiningUnit

PutnamDiningUnit

NorthwestDining Unit

NorthDiningUnit

GelfenbienCommons

Shippee

Bishop Center

Wilbur Cross

Gampel

Jorgensen

Visitors Center

Co-Op

Chemistry

Gelfenbien

Math and Science Bldg

SwanLake

Mirror Lake

Hill Top

Homer Babbidge

Family Studies

CLAS

Student Union

Route 195

Route 195

Route 195

UCONN CO-OP

NS

E

W

RESIDENT DINING UNITS & RETAIL OPERATIONS MAP

Chefs









University of ConnecticutDepartment of Dining Services

One Bishop Circle, U-4071Storrs, CT 06269-4071

860-486-3128www.dining.uconn.edu

Office HoursMonday - Friday: 8:00am - 5:00pm

(Telephone access from 5:00pm - 7:15pm Monday - Friday)

Find daily menu nutritional information at:www.dining.uconn.edu/nutritionNEW...MOBILE APP AVAILABLE!www.dining.uconn.edu/nutrition/m

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Dining UnitsBuckleyGelfenbien CommonsMcMahonNorthNorthwestPutnamSouthWhitney

Retail OperationsBookwormsCafe Co-opChem CafeChuck & Augie’s JittersLu’s CafeMoveable FeastsThe Blue CowUnion Street CafeUnion Street MarketUp & Atom CafeWilbur’s

Convenience StoreUnion Central Exchange

Grab & Go’sPutnam ExchangeSouth Grab & GoOff The Eaten PathWest Side Wraps

Other DivisionsBakeryCommissary University Catering

486-4200486-0703486-2601486-3011486-2067486-4201486-6654486-3004

486-5233486-0623486-0813486-5633486-0703486-6794486-5053486-5633486-8832486-4206486-1590486-5127

486-8415

486-5513486-6654 486-0703486-2067

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UCuisine Fall 2012