What's New in Dining?
- On March 24th, Kimball Main Dining Room was the scene for students to show their creativity in an Iron Chef-style cooking challenge. Introduced last year, the SGA and HC Dining teamed up to host its annual “Kimball Kreations” competition. Five students were given 30 minutes to create a dish to impress the guest judges utilizing ingredients found in the dining hall. Their obstacles: The Dinner Rush! All the contestants did an amazing job and the winner, Michael Simms ’10 took 1st prize and $250 Crusader Express dollars for his Double Veggie Swiss Burger “Kreation!”
- Martin Dudek, Timothy Trachimowicz, Edward Rome and Chris Caron attend UMass Amherst for their 15th annual “Tastes of the World Chef Culinary Conference.” This year’s theme is, “World Street Food, Local Flavors,” where they’ll enjoy presentations by well-known chefs and food experts such as: Martin Yan, Roland Mesnier (former White House pastry chef) and Joyce Goldstein to name a few. We look forward to hearing their experiences and infusing what they’ve learned into our cuisine!
- Two valued and dear friends retired from Kimball Dining Hall at the end of June: Pauline Kane, 27 years and Paul Govoni, 17 years. We will miss them and wish them all the best!
- Allergy Free Safe “Construction” Zone! Starting on June 24th, the main kitchen in Kimball Dining Hall went under construction to build a food storage area for our students dealing with food allergies. This improvement and our continued support to our students will provide them with safe and easy access.
- Fresh Produce couldn’t be any more local than from the hills at Holy Cross! As part of a local and sustainable initiative, HC Dining will have the pleasure of a “local” harvest right on campus. Utilizing the new “Community Garden” will enhance our catered “Slow Food” dinner menus at Kimball Hall, for the occasional meals at Campion House and to sell at our local “Farmer’s Market” on Thursdays in Kimball Food Court.
- Dining Services has teamed up with Human Resources to bring you Crusader Cuisine. Employees have the opportunity to prepare, assemble and freeze tasty and health-conscious dinners for future meals. (Just $45 for 12 meals!) Participants chop, season, cook and package delicious entrees in a professional kitchen, under the guidance of Chef Charles Manyak (a Hawaiian native) – all while sipping wine nibbling on an assortment of local and imported cheeses and olives!
- “Cooking with Angelo,” is a fun and interactive class that 1st year students enjoyed last year as part of their overall experience in the Montserrat program. Angelo Berti, a chef at the college since 1992, and originally from Italy shared his enthusiasm for great ingredients, the joy of cooking and an insight to some culinary history. Students were delighted with their new found skills and due to its success; Angelo will be looking forward to teaching again this year.
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- We’re excited to offer Rotisserie Chicken in October 2009 in our Kimball Food Court location.
- New café dining location opening in January 2010.
