The Cal Dining team enjoyed bringing both flavor and fun to students last Fall.
Highlights included:
Plant Forward Recipe Challenge
Students were invited to taste and rate the chefs’ dish creations, which had to include sunchokes, mushrooms and broccoli rabe.
- 1st place - Crossroads: Lion’s Mane mushroom “crabcake” with broccoli rabe slaw and sunchoke chips
- 2nd place - Foothill: Tempura broccoli rabe with sesame miso sunchoke hummus, topped with shiitake bacon and served with citrus-sauteed wild mushroom spinach
- Runner ups - Clark Kerr: Sunchoke wild mushroom gnocchi with sage brown butter and roasted rapini with plant-based parmesan cheese and Italian beyond sausage; and Café 3: Fresh vegetable spring rolls with sesame and hoisin sauce
Opening of The Eateries at Student Union
This new location was in full swing for the Fall offering great options like the Ladle & Leaf, which serves salads, soups and bowls; the new Almare Gelato; and UNO Express which serves hand-tossed and deep-dish pizzas.
Heritage Celebrations
Through the Fall, special meals were served to highlight and honor various cultures. During LatinX/Hispanic Heritage Month, our chefs served ropa vieja, pozole, enchiladas, lomo saltado and ceviche. There were also performances of traditional Latin American dance and music.
In honor of Diwali, the Indian festival of lights, meals include darka dal, aloo chole, palak paneer, naan and more. Dance performances, student speeches and a presentation were also shared during meals.
For Native American Heritage Month, chefs served up smoked mussels and nut stew with acorn dumplings and microgreen garnish. Students hosted a movie viewing of famous Indigenous films.
Coming this Spring
We’ll continue to highlight cultures and culinary dishes, including celebrations for Lunar New Year, Black History Month, Women’s History Month and Asian American and Pacific Islander Heritage Month to name just a few.