Posts Tagged ‘Dining Services’

Holy Cross Dining Wins Grand Prize for College’s Largest Fundraising Gala

August 1st, 2017 by Evangelia Stefanakos

The “Become More” Gala, which featured this entrée of sage-brined, herb-encrusted chicken and skillet colossal shrimp, earned Holy Cross Dining the Grand Prize in the category of catering/special events from the National Association of College and University Food Services (NACUFS) in the annual Loyola E. Horton Dining Awards.

The gala, which saw the exterior and interior of Kimball Hall transformed, served as a kickoff event for the most ambitious, comprehensive fundraising campaign in the history of the College, with the goal of raising $400 million by June 30, 2020.

The ambitious event, now being celebrated by the NACUFS, was a collaboration between Holy Cross Dining, the College’s Office of Advancement, and Educe, LLC.

Photos by Lynn Cody and Shannon Power, respectively.

Students Learn About Food Waste Through Documentary, Panel

April 4th, 2016 by Jessica McCaughey

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On April 4, students in the Montserrat class “I Am, Therefore I Eat”, as well as from biology and sociology classes, watched a screening of “Just Eat It” in Seelos Theater.

Following the film screening was a panel on food waste, which featured (from left) Marty Dudek, associate director of dining services; Connor Zanini ’17 and Emily Breakell ’17, both of whom are members of the Holy Cross Food Recovery Network, which gathers food left over from events at the College’s Hogan Campus Center and donates it to the Food for the Poor Program, a Worcester-based soup kitchen and food pantry; Stephanie Crist, visiting assistant professor of sociology; and Anna Hankins (not pictured), a staff member for the national Real Food Challenge, which leverages the power of young people and universities to create healthy and fair food systems in communities across the country.

The students in the audience had the opportunity to engage in a Q&A with the panelists, which included a robust discussion around potential food waste problems found at Holy Cross, and how dining services is working to minimize waste at the College. Overall, the event provided the students an opportunity to gain a better understanding of food waste issues, and how people can take action against these issues.

Photo by Lynn Cody

Holy Cross Community Celebrates Annual HarvestFest

October 8th, 2015 by Jessica McCaughey

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Students celebrate autumn during the annual Fall HarvestFest Dinner in Kimball Dining Hall. Students selected from pork roast with caramelized apples, homemade cranberry sauce, roasted butternut squash, Vermont cheddar mashed potatoes and an apple cider rotisserie chicken. They also indulged their sweet tooth with caramel and chocolate apples, pumpkin spice cupcakes and other fall favorites handcrafted by Holy Cross Dining Services.

Photography by Holy Cross Dining Services

Students Get a Taste of Holy Cross Dining Options

September 10th, 2015 by Jessica McCaughey

taste-of-hc

Students enjoy the annual Taste of Holy Cross event in Kimball Main Dining Hall. The popular event gives Holy Cross Dining Services the opportunity to showcase the newest cuisine choices available at on-campus eateries including new smoothie and granola options, pulled pork and freshly-made Cuban paninis.

 

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Loaded baked potato samples were one of the many options available.

Photography by Holy Cross Dining Services

Holy Cross Community Members Gather with PepsiCo Team

August 18th, 2015 by Jessica McCaughey

Pepsi

Holy Cross Athletics and Dining staff gather with members of the PepsiCo implementation team including Anne Fink ’85, chief operating officer, PepsiCo North American Foodservice. PepsiCo recently became the official beverage supplier at Holy Cross. The new 5-year partnership features PepsiCo’s comprehensive beverage lineup of Pepsi carbonated soft drinks (including Mountain Dew), Starbucks bottled iced coffees, and Gatorade sports drinks, among others. The partnership further expands to a wide range of snack products, including Frito-Lay, Quaker and other PepsiCo food products. PepsiCo brands will be provided in all campus dining areas, athletic venues, and in the approximately 35 vending machines on campus. Under plans to be executed over time, PepsiCo will also deliver customized marketing programs and unique concession options, as well as provide innovative on-campus recycling initiatives.

Photo by Tom Rettig

Students Express Gratitude to Numerous Campus Offices for Their Service

March 19th, 2015 by Jessica McCaughey

thank-you

Rev. Philip L. Boroughs, S.J., president of the College, and Jacqueline Peterson, vice president for student affairs and dean of students, are surrounded by students during an appreciation event. Members of the Holy Cross Student Government Association gathered to thank Dining Services, Facilities, Health Services, Public Safety and Residence Life and Housing for their dedication and commitment to students during the winter season that brought record amounts of snow.

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Scores of students signed large posters that read “Thank you for your dedication during these challenging winter months to keep the campus running safely.”

Photos by Kevin Madrigal ’15

Holy Cross Students Compete for Iron Chef Title at UMass Amherst

February 7th, 2015 by kethier

On Saturday, Feb. 7 students from the College of the Holy Cross competed in the second Annual Inter-University Iron Chef Competition hosted by last year’s champions UMass Amherst. Gabriella Fletcher ’17, Mae Hougo ’18, Lance Madden ’18 and Matthew Whalen ’18 competed against teams from UMass Amherst, Yale University, McGill University (Canada), the University of New Hampshire and the University of Ottowa (Canada).

student mixing in the ktichen

The day kicked off with the Brownie Competition. Hougo, coached by Kathy Egan, dietitian at Holy Cross, entered a gluten-free chocolate brownie recipe topped with espresso whipped cream into the contest. This portion of the competition required students to prepare 120 additional portions of their recipe for the “People’s Choice” award which was voted on by the audience.

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For the main event, teams were required to prepare two courses from a basket of ingredients. A  mystery ingredient was revealed the day of competition and it was local maple syrup. With the guidance of coach Marty Dudek, associate director of dining at Holy Cross, the team prepared an entirely gluten-free menu that featured two entrees.

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The entrees included: sesame encrusted sautéed flounder marinated in coconut milk and fresh lime juice with gluten-free soy sauce served over wilted arugula and topped with shitake mushrooms; herb roasted chicken breast with maple-apple-cranberry chutney atop sweet and local potato twist, sauteed spinach and finished with a Parmesan crisp.

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Yale University won the grand prize and McGill University won the both first place and the “People’s Choice” award.

Commencement Reception Awaits Grads, Families

May 24th, 2013 by Nikolas Markantonatos

Newly-minted graduates and their families, seen walking down the stairs by the Hogan Campus Center, make their way down to Kimball Main Dining Room for a reception following Commencement Exercises. View more photos on the Commencement website.

Photograph by Dan Vaillancourt

Students Get Healthy Boost at Wellness Fair 2013

April 17th, 2013 by smorriss

On Wed., April 17, the entire campus community was invited to kick off spring with the annual Wellness Fair. About 44 vendors from on and off campus offered samples and information. There were spinal screenings, foot assessments and vision screenings, as well as screenings for BMI, skin and eating disorders. Free massage and Reiki treatments were quite popular, as were goodies like moist chocolate zucchini cake from the bakers at Holy Cross Dining. Students and employees took home free pansy plants and Holy Cross string backpacks. There was a free raffle as well…prizes included 4 free front row box tickets to Disney on Ice, gift baskets, gift certificates, Kettlebells, stability balls, pull-up bars and a decorated hula hoop! (All photos by John Buckingham)

Evan Morgan ’13 of Cleveland, Ohio, took advantage of the expertise offered by South County Physical Therapy in Auburn, Mass. Physical therapist Melissa Graves was helping visitors by giving analyses of their feet and footwear. Morgan learned he needs sneakers with more arch support.

Matt Elliott, Senior Staff Psychologist in the Counseling Center, is also the Coordinator of Relationship Peer Education (RPE) Program at Holy Cross. “Most students come to see us with stress and anxiety issues related to relationships and transitions in their lives,” he explains. Those transitions may include moving from freshman year to sophomore year, going on a study abroad program or entering senior year with worries about what comes next.

Students from HEAL (Healthy Eating and Lifestyle) shared information about becoming a HEAL peer educator AND about a free clinic given by Brittany Kiel, the assistant strength and conditioning coach. The clinic will teach students how to  improve their exercise experience. From left: Joseph Vara ’15 of Blacklick, Ohio; Victoria Piscatelli ’15 of Middlefield, Conn.; and Meghan Donnelly ’15 of Trumbull, Conn. “Our goal today is to get more students involved in HEAL,” Piscatelli said.

Several fair-goers showed off their fitness in the friendly 4-minute plank competition.

First-year Students Learn about Philosophy of Food by Making Bread

November 21st, 2012 by csteuer

Students mix the dough as dietitian Kathy Egan pours in a sour dough starter.  

Students knead the dough. 

The class prepares to oil the dough. 

Egan gets the dough ready for the oven. 

Finished product!

Right before Thanksgiving break, Andrea Borghini, assistant professor of philosophy, teamed up with Holy Cross Dining’s Dietitian Kathy Egan and Chef George McHugh, for a hands-on seminar about bread making. 

The first-year students, who are all part of the Montserrat Natural World Cluster, got to mix, roll, and knead bread, as part of a seminar about the philosophy of food, titled “I Am, Therefore I Eat.” The course explores how specific dietetic decisions reflect a detailed and comprehensive image of a person or a community.

Prof. Borghini says this is the first time the class has cooked together.  “I chose bread making because it represents family or a group of people and brings a community together,” he shares.